This World Food Day, explore Canada’s lesser known provinces through your taste buds. Food can get so delish when you travel deeper in the country. By Apeksha Bhateja








Cinnamon bun
Soft, fresh, gooey, the cinnamon buns are a sweet delight. Follow the Cinnamon Bun trail mapped by the tourism board that runs across rural Manitoba to 35 cafes and roadside stands. Or, you can just park yourself at Tall Grass Prairie  in Winnipeg and have the buns they make.


Winnipeg Rye Bread
This light bread is a winner in the province. Made with cracked rye and white flour, you can buy it fresh from a baker or get a loaf from a food store. Natural Bakery in Winnipeg (769 Henry Ave; +1-204/783-7344) is a four-generation family business—their signature is the Canadian Rye.


The seven layer Icelandic cake is a holiday speciality. The Icelanders migrated to Canada in 1870s, and the recipe for this dessert has been handed down for generations. You must try this in Gimli, on the shores of Lake Winnipeg, which now has the largest Icelandic population outside of Iceland, where Carrie Arsenault bakes the traditional cake she learnt from her Icelandic mother-in-law.



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New Brunswick


Acadian Fish Pancakes
The traditional Acadian fish pancakes are a must-have.Try them at Restaurant La Sagouine in Bouctouche.


The wild red seaweed is handpicked from the Grand Manan Island coast, and is later dried to eat as a snack (like chips) or used in various recipes. The island gives one million pounds of wet dulse in a year.
Come spring, and everyone goes fiddleheading in New Brunswick. Forging for these coiled ostrich ferns is a tradition in the province. Chantal’s Steakhouse in Edmundston plates up stuffed salmon with fiddlehead an shrimps and fiddlehead shrimp cassoulet.
Shediac is the ‘Lobster Capital of the World’ and has a giant 35-feet sculpture to show for it. The town also hosts the annual Shediac Lobster Festival (this year, it’s scheduled for July 5-9) with music, rides, activities and competitions, craft beers, and of course, lobster plates.








Saskatoon Berry Pie The wild Saskatoon berry pie is a summer tradition. The Berry Barn  is a legend in the province—set on the banks of South Saskatchewan River, this diner offers home-style cooked meals on the patio and the dining room.
Wild Rice
Grown in shallow lakes, this rice takes twice as long to cook compared to the normal rice, but it is a healthier alternative. Northern Saskatchewan-based Northern Food not only sells it, but also offers recipes on its website.



Fried or baked, this wheat flour flatbread is light and fluffy, and lasts for a long time. It originated in the Highlands of Scotland and travelled to Canada, becoming a part of the diet of the indigenous tribes. Dig into the traditional version or order a bannock pizza at The Bannock House, in Regina.