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This recipe comes to us courtesy of Chef Alex Haun and uses delicious New Brunswick oysters.
Creamy, decadent and delicious is the best way to describe this seafood-based twist on a classic.
The Windjammer in Moncton is home to fine dining and this fancy scallop dish from chef Stefan Mueller.
Savour every morsel of this salmon, rubbed with a blend of spices designed by Chef Jesse MacDonald to enhance the flavour of the freshest Atlantic salmon.
Chef Pierre Richard, from Little Louis' oyster bar in Moncton, prepares fresh smelts in a Spanish way. Try his recipe, where he brines and marinates them like anchovies..
Chef Jesse Vergen of the Saint John Ale House brings us this tasty clam recipe.
A rich date cake smothered with a warm buttery coconut topping and served with vanilla bean ice cream.
Chef Edit Horvàth combines her knowledge of traditional Hungarian soups and stews with New Brunswick’s fresh, local ingredients to create this savoury squash soup.
A rich lobster aioli and spicy butternut squash chutney bring a fresh twist to a traditional fish cake recipe, making this shrimp cake most memorable!
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