Destinations

Inside Saskatchewan’s Rising Food Scene

25 November 2025

Chefs across the province are redefining prairie cooking with fearless menus rooted in local ingredients.

By Cathy Senecal

Southwestern Saskatchewan is all blue sky and cumulus clouds over rolling hills and endless grasslands. Across its small towns, a new guard of chefs is reimagining the province’s bounty with menus rooted in prairie flavour.

Harvest Eatery, Shaunavon

After cooking in renowned restaurants in Alberta and B.C., Garrett “Rusty” Thienes returned home to Shaunavon to raise a family and now creates a stir as chef and co-owner, with his wife Kristy, of Harvest Eatery, an award-winning steakhouse between Grasslands National Park and the Cypress Hills.
“I had this idea for a chill yet high-calibre restaurant that makes top-notch food you could eat in jeans and a T-shirt,” says Thienes, wielding a grinder over sizzling steak in the theatre kitchen beneath a faux tin ceiling.

With 99 per cent of its supplies sourced within 60 kilometres, Harvest Eatery has plenty to play with, from Speckled Park beef—“best beef in the world”—to bison from Wigness Farms, wild boar, rabbit, chicken, pork, durum wheat, mustard, chickpeas, lentils, mushrooms and both farmed and wild fish. “Some of the best experiences are outside urban centres, with a few exceptions. We’re a bit more fearless and inventive,” Thienes adds. “Creative chefs want to tell Saskatchewan’s food story alongside producers who are growing and raising incredible ingredients.”

According to Thienes, foodies who give Saskatchewan a chance will be “amazed as much by the hospitality as the food.” He proves it with one of the best tenderloins in the province, served in a dining room decorated with local art that hums with the buzz of regulars.

Schoolhaus Culinary Arts, Regina

In Regina, chef and entrepreneur Aimee Schulhauser echoes this theme of warm hospitality. “Saskatchewan’s cuisine is rooted in place, full of heartfelt hospitality,” she says.

A graduate of Calgary’s SAIT, Schulhauser now runs a catering business, Tangerine, as well as Schoolhaus Culinary Arts. The school offers a fun night out where friends learn to cook together and then eat their creations. “Non-foodies enjoy the hands-on, interactive experience, and foodies love learning new techniques,” she says. (I mastered the butane torch while caramelizing mini parfaits.)

She has witnessed Saskatchewan’s culinary scene evolve over two decades. “When I first entered the industry 20 years ago, the ‘meat and potatoes’ stereotype was just starting to be challenged. Now, we have chef-driven restaurants, farm-to-table experiences and unapologetically prairie flavours.”

Free Bird, Lumsden

At Free Bird in Lumsden, avocado toast is elevated with pico de gallo, red grape tomatoes, herbs and chili oil on buttery sourdough, served with a soft egg on the side. It’s a playful take on what chef JP Vives calls “common food done uncommonly well.”

Vives opened Free Bird in 2019 after training and working in B.C. and Saskatoon. For him, culinary trends grow out of close chef-producer relationships. His tie to Babco Meats, which started across the street from the restaurant, brings organic beef, pork and chicken directly into his kitchen. “I often buy from Lincoln Gardens, too. I’m just taking these amazing local ingredients and adding my own twist to make simple, good food,” he says.

Trigo Food + Drink, Lafleche

Adam Henwood, owner-chef of Trigo, exemplifies Saskatchewan’s do-it-your-own-way spirit. After 17 years as a lawyer, he left big-city Alberta for Lafleche (population: 373) and reinvented himself in the kitchen. Today, he serves multi-course tasting menus that spotlight a different country every five months.

“Trigo is doing something completely unique, offering a dining experience using local fare yet authentic to a featured country,” he says.

When I visited, the theme was Georgia. Henwood orchestrated a supra, a traditional Georgian feast, pairing marigold-petal sauces with beetroot and spinach pâtés, serving cheese bread with Georgian wine and encouraging diners to slurp juice from steaming dumplings. In a room barely big enough for a dozen tables, the air filled with Georgian music as mains of beef kharcho were paired with red wine from the birthplace of viticulture.

Between courses, I dash down the town’s deserted main street to catch the setting sun tinting the grassy coulees—a moment only possible when fine dining unfolds in the middle of Saskatchewan’s Wild West.

A Little Slice of France Off the Coast of Newfoundland

25 November 2025

The culinary connections between Saint-Pierre-et-Miquelon and Newfoundland and Labrador embody sustainability and locality at their finest.

By Sabrina Pirillo

Just 25 kilometres off the southern coast of Newfoundland sits the archipelago of Saint-Pierre-et-Miquelon, a collectivity of France since 1985 and the last remaining vestige of New France. It’s a quintessential French experience without setting foot in mainland France—only a short flight or ferry ride from Fortune in Newfoundland and Labrador.

French Connections
The French are known for their mastery of bread, wine and cheese—and on Saint-Pierre-et-Miquelon those traditions thrive, adapted to the islands’ windswept North Atlantic setting. Fishing was once the cornerstone of life here, and the remnants of that heritage can still be experienced on Île aux Marins, or Sailors Island, where weathered houses tell stories of a community tied to the sea.

Back in Saint-Pierre, with its brightly painted houses and European flair, restaurants celebrate this blend of old-world culture and island terroir. At café and boutique L’Essentiel, chef-owner Nathalie Goupilliere sources raw milk cheeses, charcuteries and wines from small producers and local businesses. Nearby, Ligne Verte, a hydroponic farm, produces vegetables and herbs year-round, supplying the region’s vendors and restaurants with a steady supply of fresh greens.

On neighbouring Miquelon, agriculture has flourished since the 19th century, with farming, livestock and coastal fishing shaping the island’s food identity. A gourmet tour might include a visit to Saveurs Fermières goat farm to sample artisanal cheese while learning about the surrounding landscape. It’s also where visitors can discover La Brasserie Artisanale de l’Anse, the archipelago’s only brewery. Founded by Laura and Gwenaël, the microbrewery produces Miqu’Ale, a beer brewed with local ingredients. Their collaborations extend across the water—like a partnership with Newfoundland’s Port Rexton Brewing Company—creating unique beers that bridge French and Canadian shores.

Canadian Roots
Across the water in Newfoundland and Labrador, chefs are similarly committed to land and sea, with a focus on foraging, preservation and zero waste. Here, culinary traditions are rooted in perseverance—making the most of what nature provides, often against the odds.

Less than an hour from St. John’s, in the coastal town of Cape Broyle, chef Alex Shaw leads immersive experiences that highlight this philosophy. As culinary director of the soon-to-open Cape Retreat Culinary Program and through her Alder Cottage Cookery School, Shaw brings guests on foraging walks, cooking classes and dining experiences that tell the story of Newfoundland’s resourceful foodways. The retreat itself will feature six sleek, modern cabins and a glass-fronted culinary hub, all designed to showcase sweeping views of the rugged coastline and North Atlantic.

She works like an artist whose palette is the forest and the shore, treating every ingredient with respect. Scraps become broth, stems transform into pickles, peels turn into powders. Where others see waste, she sees preservation—making sure each element is honoured to its fullest potential. Her approach reflects the province’s culinary culture: fresh, local and deeply tied to both resilience and creativity.

Together, Saint-Pierre-et-Miquelon and Newfoundland form a culinary dialogue across the North Atlantic—rooted in resilience, tradition and a shared respect for land and sea. For travellers, it’s a chance to taste two cultures at once, linked by history and sustained by place.

The Veal Deal: Cooking Wiener Schnitzel in Vienna

11 November 2025

Vienna’s Wrenkh brothers teach the art of schnitzel and invite travellers to taste Austria’s heritage, one cutlet at a time.

By Ann Ruppenstein

When it comes to preparing Wiener schnitzel, the golden, deep-fried veal cutlets that are a staple of Austrian cuisine, chef Leo Wrenkh has a straightforward approach for beginners. “There’s a simple rule,” he explains from the cooking studio at Wrenkh, both a restaurant and a culinary school in Vienna. “Small cuts mean small mistakes and big cuts mean big mistakes—so we’re making little schnitzels because that’s easier.”

As children, Leo and his brother Karl followed their parents into the kitchen. Although their grandmother came from a family of butchers, their parents went on to establish Vienna’s first top-rated vegetarian restaurant. “Growing up above the restaurant, the kitchen felt more like a living room to us. We have vivid memories of sneaking sweet bites from the chefs or being kicked out by our furious mother,” he recalls. “Later, we took over the restaurant at quite a young age. Karl had just returned from a job in Switzerland and I was still doing my military service. There were even moments when I had no time to change and had to cook in uniform.”

While the menu at Wrenkh now includes meat, the brothers emphasize top-quality, fresh and locally sourced ingredients. “Taste always comes first,” Leo says. “We focus on fresh, healthy ingredients, simple preparation methods and enjoying the perfect moment together.”

Launched in 2019, the cooking school reflects that vision: “to share our love and passion for the culinary arts—and to turn strangers into friends through the experience.”

It’s fitting, as their cookbook Vom Glück Gemeinsam Zu Essen translates to the good fortune of eating together. “We believe there’s nothing better than a fresh, home-cooked meal,” Leo says. “Our goal is to inspire our guests to recreate the experience at home with their family and friends. Cooking is the international language of friendship—it can bring people together across borders, cultures and even oceans.”

In addition to breading the veal cutlets and cooking them in oil until they are crispy and golden brown, today’s menu includes Viennese-style potato salad. “We know it can be a bit strange for our guests who do not come from Austria or Germany that we eat schnitzel with potato salad,” he says. “The potato salad has a simple dressing—it’s red onion, vinegar, sunflower oil, salt and pepper, and more sugar than you might expect. The more sugar you put in the salad, the more traditional it tastes.”

As Wrenkh also specializes in vegetarian offerings, participants prepare mushroom schnitzel made from oyster mushrooms, which crackle and crisp in the hot pan much like veal. “I think that’s what makes travel nice—to experience things that are really unique to a place, and the mushroom schnitzel here is one of those unique things—the Wrenkh brothers’ mushroom schnitzel,” he adds. “Then we get rid of all the knives and I’ll be more relaxed.”

In between preparing dishes, participants help themselves to the beverage bar, which features sparkling, white and red wine, fresh juices and water. “We want to prove to you that cooking together can be fun and relaxing,” Leo says. “Our invitation to everyone is to spend more time in the kitchen, less in the office. Fewer stressful meetings, more steaming casseroles.”

Although Wrenkh now has an identity of its own, Austrian cuisine, Leo notes, is shaped by many cultures. “Austrian cuisine is, in many ways, a misconception itself. It’s actually a great example of traditional fusion food—a result of Vienna being the melting pot of the former Habsburg Empire,” he says. “Just look at Wiener schnitzel from Italy, dumplings from Bohemia, goulash from Hungary, and strudel and coffee from the Ottomans.”

But while there are misconceptions, some things ring true. “We all kind of sound like Arnold Schwarzenegger,” Leo says with a smile. “I’m told that’s kind of charming.”

Recipe: Wiener Schnitzel (Breaded Veal Cutlets)

Ingredients

600g veal escalope, pounded until about 0.5 cm thick, edges trimmed
2 eggs
2 tbsp. milk
Salt
1 1/2 cups flour
1 1/2 cups breadcrumbs
Oil or lard for frying
Lemon slices
Parsley for garnish

Instructions
Lightly season the veal with salt. Cut into thin slices with a sharp knife. Place flour, beaten eggs with milk and breadcrumbs in three shallow bowls. Dip the veal in flour first, then in the eggs, then in the breadcrumbs, ensuring it is completely covered.

Fry in hot oil deep enough so the schnitzel floats while cooking. Swish gently with a fork to prevent sticking. Turn once and fry until both sides are golden brown. Drain and serve hot with fresh lemon and Viennese-style potato salad.

Protein swap: Pork cutlets can be prepared the same way, using pumpkin seeds mixed with breadcrumbs in a 3:1 ratio.

Recipe: Viennese-Style Potato Salad

Ingredients

600g potatoes
60g onion or spring onion, finely chopped
1 cup broth (beef, chicken or vegetable)
3 tbsp. apple cider vinegar
6 tbsp. olive oil or pumpkin seed oil
Tarragon or Dijon mustard (optional)
Honey or sugar, to taste (optional)
Salt and pepper

Instructions
Cook the potatoes in salted water for about 20 minutes until tender. Drain, cool slightly, peel and slice finely. Place in a large bowl while still warm, add the onion and pour over the warm broth. Toss with vinegar and oil and season to taste. Stir until creamy. Adjust flavour with mustard or sugar if desired. Garnish with chives and field salad.

Five Must-Try Delicacies in Saint Martin

11 November 2025

French finesse and Caribbean soul make for an irresistible food scene.

On this sun-splashed island shared by France and the Netherlands, menus tell the story of many cultures. From market-fresh seafood and Creole comfort food to fine French pastries and island-made rum, dining here is the most delicious way to experience St. Martin’s mosaic of flavours.

Conch and Dumplings

Tender conch is slowly simmered in a peppery gravy and paired with dense flour dumplings for a hearty, soul-satisfying dish. With deep African-Caribbean roots, this seafaring staple turns a fisher’s catch into a complete, comforting meal.

Try it at: A traditional lolo in Grand Case, where you’ll find this homestyle favorite served alongside the smoky aroma of the grill and the rhythm of island life.

**Salt Cod Fritters (*Accras de Morue***)

Salt cod fritters are herbed, spiced and fried until crisp on the outside with a soft, steamy centre. This French-Antillean favourite is a go-to starter at beachside lolos and fine restaurants alike.

Try it at: Talk of the Town in Grand Case, a beloved lolo (open-air food stall) where accras fly out of the fryer alongside barbecue and seafood plates.

**Stuffed Crab Backs (*Crabe farci***)

Seasoned crabmeat mixed with aromatics and crumbs is packed back into the shell and baked until golden. Once a festive specialty, this French-Creole dish is now a beloved island staple.

Try it at: Yvette’s Restaurant in French Quarter, a family-run Creole house that’s been open for decades.

Johnny Cakes

Golden and fried until crisp at the edges and pillowy inside, these breads are as versatile as they are comforting. Thought to have evolved from Indigenous American cornmeal cakes once called journey cakes, the St. Martin version is flour-based and often stuffed with salt fish, cheese or ham.

Try it at: Sky’s the Limit lolo in Grand Case, one of the island’s oldest and most beloved barbecue spots. Locals rave these are the fluffiest on the island.

Guavaberry Rum

Made from the tiny, tart guavaberry fruit that grows wild in the hills, this spiced liqueur is the island’s signature spirit. Traditionally enjoyed at Christmas, today it’s sipped year-round in cocktails and punches.

Try it at: Guavaberry Colombier Tradition in Colombier, where you can taste the island’s national drink and buy a bottle as a souvenir.

Plan Your Escape

Ready to eat your way across the island? Learn more and plan your trip at st-martin.org.

Condé Nast Traveller Has Named the Best Food Destinations in the World

27 October 2025

From Bangkok’s street markets to Rome’s trattorias, these culinary capitals are worth travelling for.

The 2025 Readers’ Choice Awards from Condé Nast Traveller have revealed the world’s most delicious destinations — ranked by thousands of travellers who know their way around a plate. If you’re looking for your next food-focused destination, take notes.

At the very top? Thailand, with a score of 98.33%. Spicy-sweet, beautifully balanced, endlessly inventive — from Bangkok’s night markets to the north’s regional specialities, Thailand delivers on every taste front.

Close behind: Italy (96.92%) and Japan (96.77%), both long-time favourites but each still redefining what a “food destination” can mean.

Further down the list, you’ll find places like Vietnam (96.67%) and Spain (95.91%), where fresh ingredients, street-food culture and serious chefs create distinctive culinary identities.

Whether you’re craving noodle bowls under neon lights or rustic farmhouse fare in Italy’s countryside, these countries prove that food is as much destination as scenery.

See the full “Best Countries for Food in the World 2025” list.