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The Advertiser
5 days ago
- The Advertiser
Warm up at The Falcon, a 'higher-brow dive bar with a hearty menu'
Barbecue chef and restaurateur Brendhan Bennison grew up in Clearwater, Florida, a long way from Newcastle, NSW. It's the southernmost state in the US and a melting pot of cultures and cuisines, and it's what has influenced the menu at The Falcon in the city's East End. "Some of my fondest memories are of eating fresh seafood from the Gulf of Mexico and the Atlantic, and Southern barbecue," he told Food & Wine. A love of surfing took him to Cocoa Beach in Florida after he graduated from high school, and it's where he taught himself, through trial and error, how to barbecue. "I got myself a small smoker and dedicated myself to trying to replicate the ribs I ate in Memphis, Tennessee. I'm still trying," he said. Still following the waves, Bennison (naturally) moved to Australia where he met a man called Mike Galvin, who had grown up in Forster and studied at the University of Newcastle. "He gave me my first real job in a commercial kitchen in 2013, at a little Canadian-style burger and booze joint called The Stuffed Beaver in Bondi," Bennison said. "We got along really well as we knew a lot of the same people through both of our previous jobs in the surfing and skate industries. "Mike had spent a lot of time in the States and understood and got behind the direction I wanted to take my epicurean ambitions. Basically, we shared the same vision." The pair were part of a group that opened an American tavern called Surly's in Darlinghurst, where they"quickly learned some very important lessons in hospitality and management". "I had a chance to get out of Sydney and quickly jumped through that window, landing in Newcastle and taking a one-year contract in a pub to get them through to their remodelling stage," Bennison said. "Mike would come up to visit my dog and we would snoop about town, eyeballing possible venues for a project. Just towards the end of my contract, we found our spot, and Mike moved up and we began the process." And so The Falcon gained its wings, opening in 2018 on Pacific Street in Newcastle East. Bennison put his Southern stamp on the menu, introducing diners to wood-smoked brisket, chicken waffles, Louisiana jambalaya and the French Dip (a sliced beef, provolone cheese, caramelised onion sandwich served with beef jus). He loves cooking with bay leaf and black pepper, which he describes as "subtle and aromatic, a humble soldier quietly winning the war for flavour". "The venue itself was actually ill-suited for what we wanted, but we forced ourselves to adapt, making it as cosy as we could," he said. "It's been designed by Mike and I as more of a house we share and let people come in and eat and drink. Our staff are like family, all working towards keeping The Falcon a welcoming place for all walks of life. "The offering is akin to a higher-brow dive bar with a hearty menu that takes notes from a few favourite cuisines, mostly low-country comfort food." Last year The Falcon was named Bar of the Year at the inaugural Newcastle Bar Awards. It was up against fellow finalists Bartholomew's, The Blind Monk, Coal & Cedar and The Koutetsu. "We were quite surprised, but it was a wonderful acknowledgment of all the hard work we've all put into The Falcon over the past six years. It was a very nice feeling," Bennison said. "The bar is almost like a separate entity. It was built to sit alone in, or with a mate, and feel like you're still part of everything." Sean Walsh has just taken on the head chef role following a stint "cheffing and snowboarding" at Perisher. "He's been a great fit and understands what we're doing and is enjoying learning about southern food and techniques," Bennison said. "I still love to get in the kitchen and work on new recipes and lend a hand whenever they need it, but the guys are doing a bang-up job so I tend to stay out of their way unless I'm called for. "Sven Barnard has been with us from the beginning and was recently made a partner. He really puts his back into the whole operation and we would not be here without him. He started out managing and leading the bar but has since stretched himself into managing the entire restaurant. He really runs the show." Sitting outside The Falcon during summer is a popular option for diners. Luring them inside during winter has been a little trickier. "We do lose that outdoor seated crowd, but during winter you can get comfortable in a booth with a cocktail and a big bowl of Jambalaya and you'll forget all about the cold breeze," Bennison said. Wednesday is hot wing night, and on Thursday you can grab discounted nachos. "We're working on some new one-night-only specials such as our Cajun battered fish and chips, our NY Strip French Dip, and some other fun stuff," Bennison said. "We just launched our catering menu and it's pretty flexible - you can build your own menu for any occasion. Everything gets made fresh and is packaged up, ready to go. "Piggybacking on that menu, we're also opening the upstairs to private functions with custom menus as well. It's a beautiful space with the balcony. We're already taking bookings for that." Galvin and Bennison also opened The Ship Inn in Newcastle's CBD, where staff are being run off their feet. And yet, just a short stroll away, The Falcon has been quiet. "The East End, I think, has been a bit neglected of late. I don't think there's been as much traffic coming through as we've seen in the past," Bennison said. "It's anybody's guess why, really, some say parking, or Hunter Street being a difficult and slow roll into town. But I also think in the past few years Newcastle has really kicked things up a notch with culinary offerings. There's so many new and delicious spots to try and I think people are really spreading themselves out, which is great. "The East End and its surrounds is still such a great little location. We're all working hard to stay in the game with all our friends. The Grain Store, The Grand, Customs House, Moor, Lock's Paddock, Humbug and now Bistro Penny, we couldn't ask for better people to surround ourselves with." Barbecue chef and restaurateur Brendhan Bennison grew up in Clearwater, Florida, a long way from Newcastle, NSW. It's the southernmost state in the US and a melting pot of cultures and cuisines, and it's what has influenced the menu at The Falcon in the city's East End. "Some of my fondest memories are of eating fresh seafood from the Gulf of Mexico and the Atlantic, and Southern barbecue," he told Food & Wine. A love of surfing took him to Cocoa Beach in Florida after he graduated from high school, and it's where he taught himself, through trial and error, how to barbecue. "I got myself a small smoker and dedicated myself to trying to replicate the ribs I ate in Memphis, Tennessee. I'm still trying," he said. Still following the waves, Bennison (naturally) moved to Australia where he met a man called Mike Galvin, who had grown up in Forster and studied at the University of Newcastle. "He gave me my first real job in a commercial kitchen in 2013, at a little Canadian-style burger and booze joint called The Stuffed Beaver in Bondi," Bennison said. "We got along really well as we knew a lot of the same people through both of our previous jobs in the surfing and skate industries. "Mike had spent a lot of time in the States and understood and got behind the direction I wanted to take my epicurean ambitions. Basically, we shared the same vision." The pair were part of a group that opened an American tavern called Surly's in Darlinghurst, where they"quickly learned some very important lessons in hospitality and management". "I had a chance to get out of Sydney and quickly jumped through that window, landing in Newcastle and taking a one-year contract in a pub to get them through to their remodelling stage," Bennison said. "Mike would come up to visit my dog and we would snoop about town, eyeballing possible venues for a project. Just towards the end of my contract, we found our spot, and Mike moved up and we began the process." And so The Falcon gained its wings, opening in 2018 on Pacific Street in Newcastle East. Bennison put his Southern stamp on the menu, introducing diners to wood-smoked brisket, chicken waffles, Louisiana jambalaya and the French Dip (a sliced beef, provolone cheese, caramelised onion sandwich served with beef jus). He loves cooking with bay leaf and black pepper, which he describes as "subtle and aromatic, a humble soldier quietly winning the war for flavour". "The venue itself was actually ill-suited for what we wanted, but we forced ourselves to adapt, making it as cosy as we could," he said. "It's been designed by Mike and I as more of a house we share and let people come in and eat and drink. Our staff are like family, all working towards keeping The Falcon a welcoming place for all walks of life. "The offering is akin to a higher-brow dive bar with a hearty menu that takes notes from a few favourite cuisines, mostly low-country comfort food." Last year The Falcon was named Bar of the Year at the inaugural Newcastle Bar Awards. It was up against fellow finalists Bartholomew's, The Blind Monk, Coal & Cedar and The Koutetsu. "We were quite surprised, but it was a wonderful acknowledgment of all the hard work we've all put into The Falcon over the past six years. It was a very nice feeling," Bennison said. "The bar is almost like a separate entity. It was built to sit alone in, or with a mate, and feel like you're still part of everything." Sean Walsh has just taken on the head chef role following a stint "cheffing and snowboarding" at Perisher. "He's been a great fit and understands what we're doing and is enjoying learning about southern food and techniques," Bennison said. "I still love to get in the kitchen and work on new recipes and lend a hand whenever they need it, but the guys are doing a bang-up job so I tend to stay out of their way unless I'm called for. "Sven Barnard has been with us from the beginning and was recently made a partner. He really puts his back into the whole operation and we would not be here without him. He started out managing and leading the bar but has since stretched himself into managing the entire restaurant. He really runs the show." Sitting outside The Falcon during summer is a popular option for diners. Luring them inside during winter has been a little trickier. "We do lose that outdoor seated crowd, but during winter you can get comfortable in a booth with a cocktail and a big bowl of Jambalaya and you'll forget all about the cold breeze," Bennison said. Wednesday is hot wing night, and on Thursday you can grab discounted nachos. "We're working on some new one-night-only specials such as our Cajun battered fish and chips, our NY Strip French Dip, and some other fun stuff," Bennison said. "We just launched our catering menu and it's pretty flexible - you can build your own menu for any occasion. Everything gets made fresh and is packaged up, ready to go. "Piggybacking on that menu, we're also opening the upstairs to private functions with custom menus as well. It's a beautiful space with the balcony. We're already taking bookings for that." Galvin and Bennison also opened The Ship Inn in Newcastle's CBD, where staff are being run off their feet. And yet, just a short stroll away, The Falcon has been quiet. "The East End, I think, has been a bit neglected of late. I don't think there's been as much traffic coming through as we've seen in the past," Bennison said. "It's anybody's guess why, really, some say parking, or Hunter Street being a difficult and slow roll into town. But I also think in the past few years Newcastle has really kicked things up a notch with culinary offerings. There's so many new and delicious spots to try and I think people are really spreading themselves out, which is great. "The East End and its surrounds is still such a great little location. We're all working hard to stay in the game with all our friends. The Grain Store, The Grand, Customs House, Moor, Lock's Paddock, Humbug and now Bistro Penny, we couldn't ask for better people to surround ourselves with." Barbecue chef and restaurateur Brendhan Bennison grew up in Clearwater, Florida, a long way from Newcastle, NSW. It's the southernmost state in the US and a melting pot of cultures and cuisines, and it's what has influenced the menu at The Falcon in the city's East End. "Some of my fondest memories are of eating fresh seafood from the Gulf of Mexico and the Atlantic, and Southern barbecue," he told Food & Wine. A love of surfing took him to Cocoa Beach in Florida after he graduated from high school, and it's where he taught himself, through trial and error, how to barbecue. "I got myself a small smoker and dedicated myself to trying to replicate the ribs I ate in Memphis, Tennessee. I'm still trying," he said. Still following the waves, Bennison (naturally) moved to Australia where he met a man called Mike Galvin, who had grown up in Forster and studied at the University of Newcastle. "He gave me my first real job in a commercial kitchen in 2013, at a little Canadian-style burger and booze joint called The Stuffed Beaver in Bondi," Bennison said. "We got along really well as we knew a lot of the same people through both of our previous jobs in the surfing and skate industries. "Mike had spent a lot of time in the States and understood and got behind the direction I wanted to take my epicurean ambitions. Basically, we shared the same vision." The pair were part of a group that opened an American tavern called Surly's in Darlinghurst, where they"quickly learned some very important lessons in hospitality and management". "I had a chance to get out of Sydney and quickly jumped through that window, landing in Newcastle and taking a one-year contract in a pub to get them through to their remodelling stage," Bennison said. "Mike would come up to visit my dog and we would snoop about town, eyeballing possible venues for a project. Just towards the end of my contract, we found our spot, and Mike moved up and we began the process." And so The Falcon gained its wings, opening in 2018 on Pacific Street in Newcastle East. Bennison put his Southern stamp on the menu, introducing diners to wood-smoked brisket, chicken waffles, Louisiana jambalaya and the French Dip (a sliced beef, provolone cheese, caramelised onion sandwich served with beef jus). He loves cooking with bay leaf and black pepper, which he describes as "subtle and aromatic, a humble soldier quietly winning the war for flavour". "The venue itself was actually ill-suited for what we wanted, but we forced ourselves to adapt, making it as cosy as we could," he said. "It's been designed by Mike and I as more of a house we share and let people come in and eat and drink. Our staff are like family, all working towards keeping The Falcon a welcoming place for all walks of life. "The offering is akin to a higher-brow dive bar with a hearty menu that takes notes from a few favourite cuisines, mostly low-country comfort food." Last year The Falcon was named Bar of the Year at the inaugural Newcastle Bar Awards. It was up against fellow finalists Bartholomew's, The Blind Monk, Coal & Cedar and The Koutetsu. "We were quite surprised, but it was a wonderful acknowledgment of all the hard work we've all put into The Falcon over the past six years. It was a very nice feeling," Bennison said. "The bar is almost like a separate entity. It was built to sit alone in, or with a mate, and feel like you're still part of everything." Sean Walsh has just taken on the head chef role following a stint "cheffing and snowboarding" at Perisher. "He's been a great fit and understands what we're doing and is enjoying learning about southern food and techniques," Bennison said. "I still love to get in the kitchen and work on new recipes and lend a hand whenever they need it, but the guys are doing a bang-up job so I tend to stay out of their way unless I'm called for. "Sven Barnard has been with us from the beginning and was recently made a partner. He really puts his back into the whole operation and we would not be here without him. He started out managing and leading the bar but has since stretched himself into managing the entire restaurant. He really runs the show." Sitting outside The Falcon during summer is a popular option for diners. Luring them inside during winter has been a little trickier. "We do lose that outdoor seated crowd, but during winter you can get comfortable in a booth with a cocktail and a big bowl of Jambalaya and you'll forget all about the cold breeze," Bennison said. Wednesday is hot wing night, and on Thursday you can grab discounted nachos. "We're working on some new one-night-only specials such as our Cajun battered fish and chips, our NY Strip French Dip, and some other fun stuff," Bennison said. "We just launched our catering menu and it's pretty flexible - you can build your own menu for any occasion. Everything gets made fresh and is packaged up, ready to go. "Piggybacking on that menu, we're also opening the upstairs to private functions with custom menus as well. It's a beautiful space with the balcony. We're already taking bookings for that." Galvin and Bennison also opened The Ship Inn in Newcastle's CBD, where staff are being run off their feet. And yet, just a short stroll away, The Falcon has been quiet. "The East End, I think, has been a bit neglected of late. I don't think there's been as much traffic coming through as we've seen in the past," Bennison said. "It's anybody's guess why, really, some say parking, or Hunter Street being a difficult and slow roll into town. But I also think in the past few years Newcastle has really kicked things up a notch with culinary offerings. There's so many new and delicious spots to try and I think people are really spreading themselves out, which is great. "The East End and its surrounds is still such a great little location. We're all working hard to stay in the game with all our friends. The Grain Store, The Grand, Customs House, Moor, Lock's Paddock, Humbug and now Bistro Penny, we couldn't ask for better people to surround ourselves with." Barbecue chef and restaurateur Brendhan Bennison grew up in Clearwater, Florida, a long way from Newcastle, NSW. It's the southernmost state in the US and a melting pot of cultures and cuisines, and it's what has influenced the menu at The Falcon in the city's East End. "Some of my fondest memories are of eating fresh seafood from the Gulf of Mexico and the Atlantic, and Southern barbecue," he told Food & Wine. A love of surfing took him to Cocoa Beach in Florida after he graduated from high school, and it's where he taught himself, through trial and error, how to barbecue. "I got myself a small smoker and dedicated myself to trying to replicate the ribs I ate in Memphis, Tennessee. I'm still trying," he said. Still following the waves, Bennison (naturally) moved to Australia where he met a man called Mike Galvin, who had grown up in Forster and studied at the University of Newcastle. "He gave me my first real job in a commercial kitchen in 2013, at a little Canadian-style burger and booze joint called The Stuffed Beaver in Bondi," Bennison said. "We got along really well as we knew a lot of the same people through both of our previous jobs in the surfing and skate industries. "Mike had spent a lot of time in the States and understood and got behind the direction I wanted to take my epicurean ambitions. Basically, we shared the same vision." The pair were part of a group that opened an American tavern called Surly's in Darlinghurst, where they"quickly learned some very important lessons in hospitality and management". "I had a chance to get out of Sydney and quickly jumped through that window, landing in Newcastle and taking a one-year contract in a pub to get them through to their remodelling stage," Bennison said. "Mike would come up to visit my dog and we would snoop about town, eyeballing possible venues for a project. Just towards the end of my contract, we found our spot, and Mike moved up and we began the process." And so The Falcon gained its wings, opening in 2018 on Pacific Street in Newcastle East. Bennison put his Southern stamp on the menu, introducing diners to wood-smoked brisket, chicken waffles, Louisiana jambalaya and the French Dip (a sliced beef, provolone cheese, caramelised onion sandwich served with beef jus). He loves cooking with bay leaf and black pepper, which he describes as "subtle and aromatic, a humble soldier quietly winning the war for flavour". "The venue itself was actually ill-suited for what we wanted, but we forced ourselves to adapt, making it as cosy as we could," he said. "It's been designed by Mike and I as more of a house we share and let people come in and eat and drink. Our staff are like family, all working towards keeping The Falcon a welcoming place for all walks of life. "The offering is akin to a higher-brow dive bar with a hearty menu that takes notes from a few favourite cuisines, mostly low-country comfort food." Last year The Falcon was named Bar of the Year at the inaugural Newcastle Bar Awards. It was up against fellow finalists Bartholomew's, The Blind Monk, Coal & Cedar and The Koutetsu. "We were quite surprised, but it was a wonderful acknowledgment of all the hard work we've all put into The Falcon over the past six years. It was a very nice feeling," Bennison said. "The bar is almost like a separate entity. It was built to sit alone in, or with a mate, and feel like you're still part of everything." Sean Walsh has just taken on the head chef role following a stint "cheffing and snowboarding" at Perisher. "He's been a great fit and understands what we're doing and is enjoying learning about southern food and techniques," Bennison said. "I still love to get in the kitchen and work on new recipes and lend a hand whenever they need it, but the guys are doing a bang-up job so I tend to stay out of their way unless I'm called for. "Sven Barnard has been with us from the beginning and was recently made a partner. He really puts his back into the whole operation and we would not be here without him. He started out managing and leading the bar but has since stretched himself into managing the entire restaurant. He really runs the show." Sitting outside The Falcon during summer is a popular option for diners. Luring them inside during winter has been a little trickier. "We do lose that outdoor seated crowd, but during winter you can get comfortable in a booth with a cocktail and a big bowl of Jambalaya and you'll forget all about the cold breeze," Bennison said. Wednesday is hot wing night, and on Thursday you can grab discounted nachos. "We're working on some new one-night-only specials such as our Cajun battered fish and chips, our NY Strip French Dip, and some other fun stuff," Bennison said. "We just launched our catering menu and it's pretty flexible - you can build your own menu for any occasion. Everything gets made fresh and is packaged up, ready to go. "Piggybacking on that menu, we're also opening the upstairs to private functions with custom menus as well. It's a beautiful space with the balcony. We're already taking bookings for that." Galvin and Bennison also opened The Ship Inn in Newcastle's CBD, where staff are being run off their feet. And yet, just a short stroll away, The Falcon has been quiet. "The East End, I think, has been a bit neglected of late. I don't think there's been as much traffic coming through as we've seen in the past," Bennison said. "It's anybody's guess why, really, some say parking, or Hunter Street being a difficult and slow roll into town. But I also think in the past few years Newcastle has really kicked things up a notch with culinary offerings. There's so many new and delicious spots to try and I think people are really spreading themselves out, which is great. "The East End and its surrounds is still such a great little location. We're all working hard to stay in the game with all our friends. The Grain Store, The Grand, Customs House, Moor, Lock's Paddock, Humbug and now Bistro Penny, we couldn't ask for better people to surround ourselves with."
New York Post
24-06-2025
- New York Post
4 Canadian roadtrips with a luxury twist
O Canada! She's a beauty but she's also at your convenience. Hop in your car, aim the GPS north and you've got an international trip. But where to go? We tapped Lonely Planet's Caroline Trelfer to offer some classy destination dupes that sub in for a few of our favorite summer escapes this side of the border. Swap the North Fork for Niagara-on-the-Lake Drive time from NYC: About seven hours. 4 Drink in this wine-soaked border town. Destination Ontario Vibe: Small town Victoriana. What to expect: This breezily charming, retro-accented small town anchors one of Canada's best wine regions and comes complete with killer waterfront perches. Mark on a map: Niagara-on-the-Lake sits right on the border with America, just across the river from Youngstown. Where to stay: Embrace the maximalist 19th-century vibe of the town by staying at the historic Prince of Wales hotel. with wood-paneled walls and overstuffed chairs. Or, opt for the riverfront Harbour House Hotel, which has a superb spa. What to do: There are more than 100 wineries here, all specializing in cool climate varietals so take your pick (book a tour with the Winery Guys so you can really indulge). 'This is one of the few places in the world known for ice wine, made with grapes picked and pressed several months after the initial harvest while they're still frozen in December or January,' said Trelfer. Once you've sobered up, head out to the Shaw Festival, named after George Bernard, which runs through the summer and fall drawing a quarter million folks each year. One highlight for 2025: Cole Porter's classic 'Anything Goes.' Where to eat & drink: Pick up a Canadian-style, crunchy-topped butter tart at the Niagara Home Bakery, Trelfer added, but sit down for supper at Treadwell Cuisine, a high-end farm-to-table spot with a superb locally skewing wine list. 'The best value is the three-course dinner tasting menu, with or without pairings,' she said, which starts at $84 per person. Need to know: It's home to North America's oldest golf club, a nine-holer on the shores of Lake Ontario established exactly 150 years ago — and open to the public for tee time. Swap the Adirondacks for the Laurentians Drive time from NYC: Around nine hours. 4 These lush mountains will have you riding high. Gaelle Leroyer Vibe: Canuck country living. What to expect: This is a winter ski destination that's more than appealing in summer and fall, with more than 16 parks and reserves in the region. 'They're known for rolling hills, thousands of fresh-water lakes and cozy log-cabin chalets,' said Trelfer. Mark on a map: Val David is the regional hub. Where to stay: The seven minimalist A-frame cabins at Farouche Tremblant are embedded in a 135-acre forest, allowing complete natural immersion, plus there's a small Nordic farm on the property for locavores. What to do: Bike a stretch of the 140-mile Le P'tit Train du Nord, a one-time railway line turned activity track or head to the Mont Tremblant ski resort, which is quilted with biking trails outside ski season. Parc National du Mont-Tremblant features 400 lakes and six rivers, and is the ideal place for a hike or two amid rare silver maples and red oaks. Where to eat & drink: Come for a Quebecois specialty at breakfast or lunch at the 80-year-old diner, Au Petit Poucet — try the maple-smoked ham, or pouding chômeur, a syrup-drenched bread pudding. Make sure to spend a summer evening on the terrace at the Archibald Microbrewery. Need to know: The Laurentian peaks are at a much lower average elevation than the Adirondacks, priming them for families and more amateur outdoorsy types. Try a beginner route at Via Ferrata du Diable. Swap Cape Cod for Andrews-by-the-Sea Drive time from NYC: Eight-and-a-half hours to Calais, Maine, then 20 minutes over the border. 4 History lives in this typically English outpost. New Brunswick Tourism Vibe: Newer New England. What to expect: This is Old Country, and much of the area has remained untampered with for centuries. 'It retains the look of an 18th-century British colonial settlement, with many buildings from the 18th and 19th centuries intact,' said Trelfer. Mark on a map: St. Andrews is the base for exploring the entire peninsula. Where to stay: Most rooms at the Treadwell Inn in the heart of town have private balconies, the ideal perch to sit out and watch the bay. Otherwise, try the more resort-like Algonquin — its red-roofed, mock Tudor design inspired Stephen King's description of the Overlook Hotel in 'The Shining' after he stayed there. What to do: There are whale-watching cruises from June to October, leaving from market wharf, or you can simply stroll down the gift shop-lined Water Street. Visit the painstakingly restored octagonal Pendlebury Lighthouse, too, dating back to the 1830s. Given the town's name, you'd expect superb golf here, and indeed, there are plenty of courses nearby, including an award-winning one at the Algonquin. Where to eat & drink: Grab seafood chowder or a grilled lobster sandwich at the Niger Reef Tea House, then compare the recipe with the same chowder at the Gables. Expect a creamy, shellfish-packed soup at both. Need to know: The waters here rise and fall dramatically, meaning there's a major difference when tide is in or out. The shape of Passamaquoddy Bay, and the tidal resonance, mean they rise and fall 28 feet or so twice each day. Swap the Hamptons for Prince Edward County, Ontario Drivetime from NYC: Around seven-and-a-half hours. 4 The geography of Sandbanks Provincial Park is beachy keen but you'll need a day-use reservation. Ontario Parks Vibe: Maple syrup meets Norman Rockwell What to expect: Think the East End of the 1960s or '70s, an artsy enclave where the main appeal is vineyards, crafts breweries and high-end thrift stores. Mark on a map: Look for the towns of Picton, Bloomfield, and Wellington. Where to stay: One major moment here was the opening of an outpost of the Toronto hipster hub the Drake hotel 10 years ago (many locals refer to life 'before the Drake' and 'after the Drake'). It brought a renewed energy to the area and is still the prime perch. Otherwise, try a cottage at the Lake on the Mountain Resort. What to do: Trelfer's tip for the beaches at Sandbanks Provincial Park here is crucial. 'You need a day-use reservation,' she said, which can be booked five days in advance via the park website, 'It's recommended, especially for busy summer weekends.' The best family beach is Outlet, though you'll likely skip the crowds heading to Lakeshore. The famous dunes here are, of course, at Dunes Beach. Where to eat & drink: Scarf fresh oysters on the lakeside at the Sand and Pearl Oyster Bar and try some natural wines at Stella's Eatery. Make sure to carve out time for a wine tasting tour, though, and check the Prince Edward County Winegrowers Association website to plan the best route for you (Hillier is a great starting point) Need to know: The beaches here can be rocky rather than universally sandy, as they're on a lake, so bring waterproof shoes.
Yahoo
20-06-2025
- Health
- Yahoo
10 best and worst deli meats you can buy at grocery stores in Canada, ranked by a nutrition coach: Turkey breast, ham, roast beef and other popular meats
Deli meats are a convenient go-to for lunches, charcuterie boards and grab-and-go snacks. Some are lean, protein-packed choices that make lunch a little easier. Others are heavy on sodium and saturated fat, with a side of added preservatives. For Canadians navigating the deli counter, it's worth learning the difference between a healthy pick and an ultra-processed one. Health Canada classified deli meats as highly processed foods, and for good reason. Many varieties are packed with salt and preservatives, which have been linked to increased risks of heart disease and colorectal cancer. That doesn't mean you have to give them up entirely, but it does make it important to choose wisely regarding which options deserve a regular spot in your rotation. This article is for informational purposes only and is not a substitute for professional medical advice, diagnosis or treatment. Contact a qualified medical professional before engaging in any physical activity, or making any changes to your diet, medication or lifestyle. As a nutrition coach, I know consistently eating balanced meals sometimes means choosing convenience. Deli meats are a super quick source of protein that can help people create more nutritious meals when they're short on time. Here, I've ranked 10 of the most common deli meats found in Canadian grocery stores — like turkey breast, ham, roast beef and Canadian-style bacon — using nutritional breakdowns and official health recommendations to give you a clear picture of what you can safely add to your cart and what might be worth rethinking. Processed meat has been under scrutiny for years. In 2015, the World Health Organization classified processed meats (like bacon, ham and bologna) as Group 1 carcinogens, meaning there's sufficient evidence linking them to colorectal cancer. In response, the Canadian Cancer Society recommended limiting red and processed meat to three servings or fewer per week. But that doesn't mean you have to cut out deli meats completely. You can enjoy them occasionally as part of a balanced diet, especially if you choose leaner, lower-sodium options. The key is to read labels carefully and prioritize minimally processed sources of protein whenever possible. You should also keep an eye on portion sizes to limit your overall exposure to high sodium and fat in processed meats. Health Canada uses 56 g as the serving size for sliced meats like turkey, chicken, ham, and roast beef, which is about two slices of typically sized deli meats. Claims you see on the front of deli meat packaging like "natural," "nitrate-free" or "artisan" aren't regulated in Canada. Instead, check the Nutrition Facts table and ingredients list. Here's what to aim for: Protein: At least 8 to 10 g per 56 g serving Sodium: Preferably under 500 mg per serving (Canada's recommended sodium limit is 2,300 mg/day) Fat: Lean options will have 2 g or less per serving Ingredient list: Shorter is better. Look for real cuts of meat ("turkey breast" or "top round") over vague blends ("mechanically separated meats"). To create this list, I started with Canada's most common and popular deli-style meats — turkey, chicken, ham and roast beef — and added a few popular extras like prosciutto, back bacon and Montreal smoked meat. Each meat was ranked using: Nutrition per 56 g serving: Protein, fat and sodium Processing level: Is it oven-roasted, cured, smoked or ultra-processed? Health guidelines: from Health Canada, Heart & Stroke Foundation and the Canadian Cancer Society Health Canada recommended limiting highly processed foods and keeping sodium intake under 2,300 mg per day. The Canadian Cancer Society also advised eating no more than three servings of red or processed meat per week. These guidelines shaped the cutoff points I used in this ranking. Per 56 g (about two slices): Calories: 56 Protein: 12 g Fat: 0.3 g (Saturated: 0.06 g) Sodium: 431 mg Carbohydrates: 1.1 g Turkey is a popular protein (Canadians spent about $466 million on turkey in 2024). It's lean, relatively low in fat and delivers a decent protein hit per serving. The ultra-lean turkey option from Schneider's is low in fat and sugar, high in protein and made with straightforward ingredients. Its sodium is moderate compared to most deli options. For health-conscious shoppers, this is a consistent front-runner. Per 56 g (about three slices): Calories: 56 Protein: 9 g Fat: 1.4 g (Saturated: 0.35 g) Sodium: 438 mg Carbohydrates: 0.9 g Chicken is the most popular meat in Canada by a landslide, but hasn't been a top choice as a deli meat until more recently. Chicken is a great deli option since it's more nutritionally balanced than other cuts. Olymel's version is nitrite-free, sans preservatives and contains solid lean protein, minimal fat and moderate sodium. It's a reliable choice if you want to avoid preservatives, and its flavour is neutral enough to include in sandwiches or wraps. Per 56 g (about eight to nine slices): Calories: 58 Protein: 12 g Fat: 1.1 g (Saturated: 0.6 g) Sodium: 464 mg Carbohydrates: 1.1 g Red meat has a bad rap, and while it's best to limit your overall intake, lean cuts will give you a hefty serving of protein with minimal fat, plus iron and vitamin B12. A grocery store staple, Maple Leaf's Natural Selections Roast Beef, is gluten- and nitrite-free, made from natural ingredients and has a clean, lean protein profile. With about 12 grams of protein and just over 1 gram of fat per serving, it'll help keep you full with moderate sodium. Per 56 g (about four slices): Calories: 56 Protein: 11g Fat: 2g (Saturated: 0.6g) Sodium: 481mg Carbohydrates: 0g Pork-based deli meats like ham and salami are the most popular type in Canada, but they can also be higher in fat and sodium. One exception is lean ham, including Olymel's smoked black forest version, which is nitrite-free, gluten-free and made with natural ingredients. At just 2 g of fat and 11 g of protein per serving, it's leaner than many traditional ham products, but sodium is moderate at around 20 per cent of the daily value. Keep in mind, even lean ham varieties can add up in sodium, so limit servings to once per week or swap in turkey to stretch your intake. Per 56 g (about three to four slices): Calories: 47 Protein: 9 g Fat: 0.6 g (Saturated: 0 g) Sodium: 455 mg Carbohydrates: 1.2 g (Sugars: 1.2 g) Ziggy's, which is a Loblaw brand, makes a smoked turkey that is extra lean and decently high in protein. It would make a killer sandwich paired with veggies and honey mustard on high-fibre bread. But sodium is still an issue at 20 per cent of your daily recommended amount in a 56 g serving. Choose this for extra flavour once in a while, but for more frequent bites, substitute lower-sodium cooked turkey. Per 56 g: Calories: 59 Protein: 8 g Fat: 2 g (Saturated: 0.66 g) Sodium: 421mmg Carbohydrates: 2 g (Sugars: 1 g) Peameal bacon — what non-Canadians ironically call Canadian bacon — is a leaner alternative to traditional bacon, and Lou's version holds up relatively well. It's low in fat and calories, but sodium still climbs to nearly 30 per cent of the daily limit in a single serving, which is 85 g (two slices), according to the package. Stick closer to a 56 g serving, or go with a single slice to limit your sodium intake. Per 56 g (about two slices): Calories: 61 Protein: 8 g Fat: 3 g (Saturated: 1 g) Sodium: 479 mg Carbohydrates: 1 g No Canadian deli meat list would be complete without Montreal-style smoked meat, used to make the classic sandwich on whole grain rye with mustard or paired with sauerkraut and Swiss cheese in a Reuben. M&M Food Market Montreal Smoked Meat gets high praise from customers for its tenderness and authentic flavour. Although it's not overly salty and less processed than salami and many cured meats, it's still moderately high in fat and sodium. It has a decent amount of protein from lean brisket, but its preparation means it's best positioned midway in the list as an occasional protein swap for sandwiches or charcuterie. Per 56 g: Calories: 78 Protein: 10 g Fat: 4 g (Saturated: 2 g) Sodium: 493 mg Carbohydrates: 0.6 g (Sugars: 0.6 g) Traditional kolbassa can be pretty fatty, but this European-style lean ham version from Piller's is higher in protein with moderate fat. The sodium content is respectable for a ham product, but it nearly hits 20 per cent of the daily limit with just 493 g in a 56 g serving (the package serving suggestion is 100 g with 880 mg sodium). The ingredient list is traditional, though it includes nitrates. Try pairing a small portion with extra veggies to balance sodium intake. Per 56 g (about three to four slices): Calories: 134 Protein: 16 g Fat: 8 g (Saturated: 3 g) Sodium: 986 mg Carbohydrates: 1 g (Sugars: 0 g) San Daniele is a brand owned by Ontario-based company Sofina Foods, which makes a range of authentic Italian charcuterie meats. This juniper-scented smoked prosciutto is rich in flavour, blending Italian salt-curing with Central European smoking. It's high in sodium, though — nearly 1,000 mg per 56 g serving — and moderately fatty. A little goes a long way, making it better suited to charcuterie boards in small portions (the package suggests 30 g) with fresh fruit, greens or whole grains to balance the saltiness. Per 56 g (about 10 to 11 slices): Calories: 224 Protein: 15 g Fat: 17 g (Saturated: 6.5 g) Sodium: 653 mg Carbohydrates 1.9 g (Sugars: 0 g) For a deli salami, this German-style option from Schneider's edges out other brands with its higher protein and slightly less sodium content than other brands. Still, it's high in fat and saturated fat, which places it near the bottom of the health rankings. Enjoy this one occasionally or pair it in small amounts (the suggested serving size is 30 g) with high-fiber, low-sodium ingredients like whole grain crackers or crisp vegetables.
Straits Times
22-05-2025
- Business
- Straits Times
Canada says G-7 finance ministers to focus on restoring stability, growth
Canadian Finance Minister Francois-Philippe Champagne said the meetings over the next two days will be about 'back to basics'. PHOTO: REUTERS - Finance ministers from the Group of Seven (G-7) industrial democracies will try to agree on policies to restore global growth and stability, Canadian Finance Minister Francois-Philippe Champagne said on May 20, acknowledging that tensions over new US tariffs would continue. The meetings over the next two days in the mountain resort town of Banff, Alberta, will be about 'back to basics' and will include discussions about excess manufacturing capacity, non-market practices and financial crimes, Mr Champagne told a news conference. 'I think to deliver for the citizens that we represent, our mission is really about restoring stability and growth,' Mr Champagne said. He said discussions would take place within the G-7 and bilaterally with US Treasury Secretary Scott Bessent about the impact of President Donald Trump's new tariffs on trading partners, and that there would always be tension around such issues. 'But at the same time, there's a lot we can achieve together,' Mr Champagne said. 'There's a lot that we are looking to coordinate, our actions, and really tackle some of the big issues around over-capacity, non-market practices and financial crimes.' Mr Bessent has sought to push G-7 allies to more effectively confront China's state-led, export-driven economic policies, arguing that this has led to excess manufacturing capacity that is flooding the world with cheap goods and threatening G-7 and other market economies. But G-7 members Japan, Germany, France and Italy all face a potential doubling of reciprocal US duties to 20 per cent or more in early July. Britain negotiated a limited trade deal that leaves it saddled with 10 per cent US tariffs on most goods, and host Canada is still struggling with Mr Trump's separate 25 per cent duty on many exports. Mr Champagne also said that the G-7 group would discuss ways to better police low-value package shipments from China to combat smuggling. The Trump administration has ended a duty-free exemption for Chinese shipments valued under US$800 (S$1,032), which it has blamed for the trafficking of fentanyl and its precursor chemicals. Reducing fentanyl trafficking is critical to lifting Mr Trump's 25 per cent duties on some Canadian and Mexican goods, as well as a 20 per cent duty on Chinese goods. Mr Champagne appeared with Ukrainian Finance Minister Serhii Marchenko and pledged to continue Canada's support for Ukraine in its struggle against Russia's invasion. He also said Canada is considering helping Ukraine build a Canadian-style pension system. Mr Marchenko told reporters that he would seek to reiterate Ukraine's arguments for strengthening sanctions against Russia, including through lowering the level of the G-7-led US$60-per-barrel price cap imposed on Russian crude oil exports. REUTERS Join ST's Telegram channel and get the latest breaking news delivered to you.
CNBC
21-05-2025
- Business
- CNBC
Canada says G7 finance ministers to focus on restoring stability, growth
Finance ministers from the Group of Seven industrial democracies will try to agree on policies to restore global growth and stability, Canadian Finance Minister Francois-Philippe Champagne said on Tuesday, acknowledging that tensions over new U.S. tariffs would continue. The meetings over the next two days in the mountain resort town of Banff, Alberta, will be about "back to basics" and will include discussions about excess manufacturing capacity, non-market practices and financial crimes, Champagne told a news conference. "I think to deliver for the citizens that we represent, our mission is really about restoring stability and growth," Champagne said He said discussions would take place within the G7 and bilaterally with U.S. Treasury Secretary Scott Bessent about the impact of President Donald Trump's new tariffs on trading partners, and that there would always be tension around such issues. "But at the same time, there's a lot we can achieve together," Champagne said. "There's a lot that we are looking to coordinate, our actions, and really tackle some of the big issues around over-capacity, non-market practices and financial crimes." Bessent has sought to push G7 allies to more effectively confront China's state-led, export-driven economic policies, arguing that this has led to excess manufacturing capacity that is flooding the world with cheap goods and threatening G7 and other market economies. But G7 members Japan, Germany, France and Italy all face a potential doubling of reciprocal U.S. duties to 20% or more in early July. Britain negotiated a limited trade deal that leaves it saddled with 10% U.S. tariffs on most goods, and host Canada is still struggling with Trump's separate 25% duty on many exports. Champagne also said that the G7 group would discuss ways to better police low-value package shipments from China to combat smuggling. The Trump administration has ended a duty-free exemption for Chinese shipments valued under $800, which it has blamed for the trafficking of fentanyl and its precursor chemicals. Reducing fentanyl trafficking is critical to lifting Trump's 25% duties on some Canadian and Mexican goods, as well as a 20% duty on Chinese goods. Champagne appeared with Ukrainian Finance Minister Serhii Marchenko and pledged to continue Canada's support for Ukraine in its struggle against Russia's invasion. He also said Canada is considering helping Ukraine build a Canadian-style pension system. Marchenko told reporters that he would seek to reiterate Ukraine's arguments for strengthening sanctions against Russia, including through lowering the level of the G7-led $60-per-barrel price cap imposed on Russian crude oil exports.
