Garlic Shrimp with Lemon and Chilli
Some dishes prove that less is more — and garlic shrimp is one of them. Sizzling in olive oil, butter, garlic, and a touch of chili, shrimp transforms into something bold yet effortless. Served with crusty bread for dipping, it feels as at home in Canada as anywhere in the world — whether made with sweet Atlantic shrimp from the East or meaty West Coast spot prawns, it’s a dish that celebrates the richness of our coastal waters.
Tuna Tataki with Mango & Veg
Tuna tataki — a Japanese classic of lightly seared tuna with a cool, raw centre — has found a home in Canada’s mosaic of flavours. On the West Coast, where sushi culture thrives and fresh seafood is part of daily life, tataki has become a favourite starter. This version takes on a Canadian twist with seasonal fruit: sweet peaches from Niagara or juicy mangoes from Toronto markets, adding brightness, balance, and a touch of local character.
Lobster and Mango Salad with Basil
Lobster salad may sound French, but in Canada it’s pure East Coast indulgence. Here, sweet Maritime lobster meets juicy mango in a pairing that feels both elegant and playful. Tossed in a basil–lemon mayo and scooped with crisp garlic toast triangles, it captures the brightness of Canadian summers — light, fresh, and made for sharing.
White Bean and Chorizo Dip
Navy beans were a staple ration for sailors in the Royal Canadian Navy, and today they’re grown widely in Ontario. This dip blends old-world chorizo with a Canadian staple, giving you layers of smoky, creamy, and spicy flavours in one easy dish. It’s the kind of recipe you’ll bring out at a party and find the jar scraped clean.
Crab, Avocado and Grapefruit
Crab is one of the great treasures of Canada’s coasts, prized for its sweet, delicate flavour. On the West Coast, Dungeness crab is a summer staple, often celebrated in crab boils and seaside feasts. Here it’s given an elegant twist — layered with creamy avocado, tart grapefruit, and silky crème fraîche. A drizzle of balsamic brings balance, while crisp garlic toast triangles make the perfect scoop.
Spanakopita - Spinach Parcels
Spanakopita has become part of Canada’s own food mosaic thanks to the country’s vibrant Greek community. From Toronto’s Greektown to neighbourhood bakeries in Montreal and Vancouver, crisp phyllo parcels filled with spinach, herbs, and feta are now as Canadian as they are Greek. Using local spinach from summer markets and Québec-made feta, this dish reflects how immigrant traditions took root here — bringing bold flavours, warm hospitality, and a taste of the Aegean to Canadian tables.
Chickpea Fritters with Mint
Chickpea fritters may trace their roots to the Mediterranean and Middle East, but in Canada they’ve found a natural home thanks to thriving Greek and Middle Eastern communities. From Toronto’s Danforth to Vancouver’s Commercial Drive, you’ll find versions of falafel, panelle, and herb-packed fritters on menus and at festivals.
Hummus with Beet Variation
Chickpea fritters may trace their roots to the Mediterranean and Middle East, but in Canada they’ve found a natural home thanks to thriving Greek and Middle Eastern communities. From Toronto’s Danforth to Vancouver’s Commercial Drive, you’ll find versions of falafel, panelle, and herb-packed fritters on menus and at festivals.
Indian-Style Samosas
Samosas are one of those dishes that need no introduction — crisp pastry pockets filled with spiced potatoes, peas, and herbs. In Canada, they’ve become more than just an Indian snack: you’ll find them in food trucks in Toronto, bakeries in Vancouver, and at family potlucks across the country. Affordable, bold, and endlessly satisfying, samosas are proof of how global traditions have been warmly folded into Canadian kitchens.
Beef Choux Buns with Horseradish
Light, golden choux pastry filled with tender slices of beef, peppery rocket, and a sharp horseradish cream. Elegant yet playful, these little canapés bring together French technique and bold flavours — perfect for entertaining, whether at a dinner party or a casual gathering.
Mozzarella Stuffed Arancini
Golden, crisp on the outside and molten inside, arancini are the ultimate comfort bite. Born in Sicily as a thrifty way to use leftover risotto, they’ve travelled the world — and in Canada, they’ve found a home at kitchens and gatherings where thrift meets indulgence. Stuffed with gooey mozzarella (or even smoky cheddar for a Canadian twist), they’re the kind of dish that turns “leftovers” into something worth celebrating.
From Hawaii to Canada — Poke Bowl
Poke began in Hawaii as a fisherman’s snack: fresh cubes of raw fish, lightly seasoned and eaten straight from the catch. Today, it has become a vibrant, layered bowl of rice, seafood, and colourful toppings. In Canada, especially along the West Coast, poke found its home through sashimi-grade tuna from BC waters and the influence of Japanese food culture. What began as island simplicity is now a Canadian favourite — fresh, modern, and deeply multicultural.
Truely Canadian Chicken Wings
Few foods feel more Canadian than a plate of wings paired with a cold beer during hockey season. From pubs in Toronto to backyard barbecues in the Prairies, wings have become the ultimate game-day ritual. While Buffalo, New York, may claim their invention, Canadians have made wings their own — serving them by the platter at pubs, festivals, and living rooms across the country. Crispy, saucy, and meant to be shared, they’re part of our sports culture as much as cheering from the couch or celebrating a Saturday night win.