My Canadian


JOURNEY


Maritime feast... I


t all began with an intriguing chocolate- covered crisp or two but then as my


tour in Atlantic Canada rolled on, it turned increasingly into an epic culinary journey. Perhaps I should have guessed what was


JULIE BAXTER Selling Canada Journalist


ahead as I crossed the nine-mile Confederation Bridge, linking Prince Edward Island (PEI) to the mainland, and my host, Grant, explained that agriculture, fisheries and tourism drove the island’s economy. They were certainly going to be the serious drivers behind my trip! PEI is known as Canada’s green province


and is defined by its rolling hills and lush pastures, unspoiled woods and forests. Some have likened it to a giant green floating farm and fresh produce is everywhere the order of the day. I was based at The Rodd Charlotte


Hotel (www.roddcharlottetown.com) in Charlottetown which is a good central position from which to explore much of


30 WINTER 2011 • SELLING CANADA


the island. Driving here is easy as roads are uncrowded and effortless to navigate. I eased into the eating frenzy gently with


a simple icecream. At Cows Creamery (www.cowscreamery.ca) they produce 1000 litres of premium ice cream in 38 flavours each day, as well as speciality cheeses and a whimsical range of tee-shirts. The ice cream has a huge following with parlours in 10 locations and a reputation for quality and inventive flavours. It whetted the palate nicely for the wide


range of famous jams, chutneys and raspberry pies made by the PEI Preserve Company and a quick serve of the Canadian staple, maple syrup, also produced in small quantities on the island. But the main event on PEI is the seafood.


Surrounded as it is by waters teeming with goodies, fresh fish and exotic shellfish come as standard everywhere. I was soon an expert on dismembering


Fabulous food followed by plenty of great activities to burn off the calories make PEI and New Brunswick the perfect combination!


lobsters and was relieved to discover dainty ways and cutlery can be quickly dispensed with – replaced by a bib, rolled up sleeves and a certain physicality with your plate. There is an art to eating lobster but it’s more messy modern art than fine art in style. Lobsters caught here are up to six


pounds in weight, although two pounds is the average. The primeval looking creatures don’t give themselves up without a fight and under attack have a natural reflex which allows their claws to drop off so they can escape – only to regrow later to fight another day. I joined local fisherman, Perry Gotell,


skipper of a lobster fishing ship operating out of Georgetown (www.tranquilitycove adventures.com) for a great authentic adventure hauling lobster traps. Dressed in oilskins we set to work scooping up the traps and checking for crabs and lobsters


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