FLAVOURS Issue 2

FLAVO URS 

THE SUNSHINE COAST FOOD & DRINK MAGAZINE 

ISSUE NO. 2 . FREE COPY 

FLAVOURSFOODMAGAZINE.COM

Get Away - Today 

Overlooking a tranquil waterfront paradise, the Painted Boat Resort Spa and Marina 

offers an idyllic location for intimate weddings, or a serene venue for 

health & wellness retreats and private company events. 

Your Place On The Sunshine Coast 

Contemporary Waterfront Villas 

The Lagoon Restaurant 

The SPA & Serenity Garden 

Deep Moorage Marina 

12849 Lagoon Road, Madeira Park, Pender Harbour . paintedboat.com . 1.866.902.3955

FLAVOURS 

THE SUNSHINE COAST 

FOOD & DRINK 

MAGAZINE 

ISSUE NO. 2 

EDITOR & GRAPHIC DESIGNER 

Edmund Arceo 

COPY EDITOR 

Ann Harmer 

CONTRIBUTING WRITERS 

Nancy Pincombe 

Natalie Findlay 

ADVERTISING SALES 

Greg Lewis 

COVER PHOTO BY HERMES RIVERA | UNSPLASH.COM 

FLAVOURS is published and 

distributed FREE on the Sunshine 

Coast of British Columbia. You 

will find copies of FLAVOURS 

on the Horseshoe Bay-Langdale 

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If you wish to contact FLAVOURS, 

please call 604.883.9279 

or send an email to 

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For advertising inquiries, 

please call Greg Lewis at 

604.886.2299. 

C O N T E N T S 

4 THE DISH 

6 ROCKWATER 

8 PLETHORA FINE FOODS 

10 AT THE LAGOON 

12 THE COOKBOOK 

14 THE OLIVE'S ELIXIR 

16 THE JAPANESE TABLE 

18 ITALY BY THE LAKE 

20 IN MY KITCHEN WITH SILKE LINNMANN 

22 INLETS RESTAURANT 

24 A PASSION FOR TASTE 

26 CANADA HEMP 

27 LOVE & CHOCOLATES 

28 THE BACK EDDY

the dish by 

Nancy Pincombe 

TUCK IN YOUR 

NAPKINS! 

Two new restaurants have locals skipping with delight. Entre Deux Mers in Sechelt 

has opened its doors, and the first reports are enthusiastic. Popular menu options 

include burgers and pasta, beautiful fresh salads, and bistro specials like a heavenly 

Mediterranean cioppino and delectable duck liver paté. That is worth another 

mention: duck liver paté, possibly the most perfect of flavour combinations: savoury, 

sweet, unctuous . . . wow! All this one block from the sea, pier, and promenade. Staff 

are proud of what they serve and this place will be a hit. 

Buono Osteria, the eagerly awaited waterfront Italian restaurant in Gibsons, is 

now welcoming diners to its absolutely world-class location (where the Waterfront 

Restaurant used to be on Marine Drive, i.e., hanging out over the harbour). The 

menu features authentic Italian favourites in small and medium plates, pasta, and 

Neapolitan style pizza. There is a side room with the same knockout view for big, 

boisterous groups, and a menu option to “Let the Kitchen Decide,” soon to become 

the favourite choice of regular diners. This place has hit the ground running, with a 

bustling kitchen, confident, cheerful servers, and a real Osteria menu. FLAVOURS tried 

a Negroni cocktail (perfection) in honour of Anthony Bourdain (may he rest in peace) 

and to sample a few menu items. We came away more than impressed. The child in 

our party gave the dark chocolate torte (rhubarb compote and pistachios alongside) 

two thumbs up. And steady yourselves: there is a late-night menu. That’s right, 

Coasters, we’ve arrived. If we have to sign up and work shifts, please let’s support this 

effort to provide later-night dining options other than gas station Doritos. At Buono 

Osteria you can get select appies and wood-fired pizza after 9:00 pm. Benvenuto, 

Buono Osteria! 

CRAZY FOR CRAFT 

COCKTAILS 

Bitters have been around forever. Probably the best 

known is Angostura, developed in the 1800s by a German 

surgeon working in Venezuela. The recipe is guarded like 

Fort Knox. Thought to be medicinal, restorative, a cure 

for hiccups and upset stomachs, Angostura Bitters is a 

concentrated alcoholic mixture of herbs and `herbalists 

for over 2000 years to stimulate appetite and support 

digestive processes. Seasoned Kitchen in Gibsons carries 

Fee Brothers bitters and cordials in several flavours. 

Plethora Fine foods in Sechelt has a nice selection of 

small-batch cocktail bitters. These will fire up your 

cocktail imaginations and possibly your digestion. 

Because they’re medicinal. Definitely. 

4 FLAVOURS FOOD & DRINK MAGAZINE

we love broccoli! 

FLAVOURS was talking to Oui Cook, the 

sought-after and versatile caterers located in 

Madeira Park, about a great veggie recipe that works for 

winter or summer, with hot or cold meals. BROCCOLI was 

their answer, and we agree: 

Spicy Gingered Broccoli Salad (Serves 6 to 8) 

6–8 cups broccoli florets 

2 tsp finely diced shallots 

2 tsp finely diced ginger 

1 clove finely diced garlic 

4 tsp rice vinegar 

2 tsp ground chili paste 

2 tsp soya sauce 

3 tbsp extra virgin olive oil 

¼ tsp salt (or to taste) 

Extra virgin olive oil 

To make the vinaigrette, combine shallots, ginger, garlic, 

rice vinegar, chili paste, soya sauce, olive oil, and salt. Set 

aside for at least 30 minutes to let the flavours develop. 

Blanch the broccoli florets in boiling salted water for 30 

seconds. Remove promptly and submerge in an ice bath to 

chill. Drain well. 

Add 1 tablespoon of vinaigrette per serving (any leftover 

vinaigrette will keep) to the chilled broccoli and toss well to 

coat. 

Serve at room temperature as a side dish with any fresh panseared 

fish for a light, heart-healthy summer meal. Drizzle 

with extra virgin olive oil to finish. 

SATISFIED SECHELT 

SENIORS BY THE 

SEA SHORE 

Say it ten times, fast! The delicious, nutritious, and varied lunches at the 

Sechelt Seniors Activity Centre deserve a shout-out. Emily McPherson 

works her magic in the kitchen from September until June, aided by an 

energetic and cheerful group of volunteers. Soups from scratch, freshly 

baked bread every day, a wide range of delicious entrées such as butter 

chicken, roast beef, baked salmon, cabbage rolls, and quesadillas, pies, 

and desserts, all made right there. Everything at very low prices. Many 

discerning members enjoy their main meal of the day at lunchtime 

while socializing at this busy centre. They are closed for the summer, to 

complete kitchen renovations and a new dining room. Just the support 

Emily and helpers need to give Sechelt seniors what they crave! 

lone wolf bakery 

Beside the pet food store on Cowrie street (where you can buy stuff 

for your actual wolf), is the new owner-operated Lone Wolf Bakery. 

Here is your stop for incredible real sourdough bread. The loaves are 

so lovely, so perfectly round and browned, you won’t want to cut into 

them. And you must try the killer goopy little sourdough cinnamon 

buns, just the right size to go with your coffee. Their focaccia is 

memorable, not that crumbly, nondescript stuff you get everywhere. 

This is airy, chewy, herbed and salted, a little oily, it could be lunch 

all by itself! The sourdough bread takes days to sour and rise, and if 

you’re lucky you can stand in the corridor and watch the authentic 

baking action. This place aims to be the real thing. Welcome to 

Sechelt’s foodie scene, Lone Wolf! 

FLAVOURS FOOD & DRINK MAGAZINE 5

WORDS NANCY PINCOMBE | PHOTOGRAPHY EDMUND ARCEO 

MID-COAST DINING LUXURY 

ROCKWATER 

The Rockwater Resort in Secret Cove is doing so many 

things right, it is hard to keep track of them all. Longtime 

Coasters remember it as Lord Jim’s, a more rustic 

place frequented by locals and boaters. Renamed Rockwater in 

2005, its signature tent suites were added in 2006. The resort 

continues to delight its guests (tourists and locals) with the 

unique wild luxury of the tent suites and the casual classiness of 

its dining. It is doing this halfway between Sechelt and Madeira 

Park, an area of the Coast seriously undersupplied with places 

to stay and eat. 

Running such an establishment is never an easy task. Even 

the housekeeping requires a particularly robust team, with 

hundreds of metres of boardwalk through the forest to each tent 

suite. (The occasional urban guests come for the wilderness and 

ROCKWATER RESORT | 5356 OLE'S COVE ROAD, HALFMOON BAY, BC | ROCKWATERSECRETCOVERESORT.COM | 1.877.296.4593 


CHEF SEKIHATA BRINGS WITH HIM 

A PASSION FOR THE CULINARY ARTS 

AND 3-STAR MICHELIN EXPERIENCE 

IN SOME OF THE WORLD’S 

FINEST RESTAURANTS INCLUDING 

MAISON TROISGROS, CHATEAUNEUF, 

CAFÉ GRECO (NEW YORK), AND 

NOGA HILTON (GENEVA). 

then are paralyzed by the sight of an ant.) Welcoming people to our 

rugged coastline and imposing forests is important work. Locals can 

easily forget just how unique our wild and isolated settings are. But 

the Rockwater rolls on with expertise, flexibility, humour, and a lot of 

energy for pleasing people. Just the right attitude to make a success of 

giving people a taste of our West Coast. 

That taste comes from the kitchen too. The Rockwater is delighted 

to showcase their new chef, Katsuyuki Sekihata. Chef Sekihata brings 

with him a passion for the culinary arts and three-star Michelin 

experience in some of the world’s finest restaurants, including Maison 

Troisgros, Chateauneuf, Café Greco (New York), and Noga Hilton 

(Geneva). In Paris he apprenticed with Chef Paul Bocuse, one of the 

pioneers of nouvelle cuisine. The daily specials are special indeed, 

and always changing according to what is at its freshest and finest. 

For example, halibut hugged in bacon, on a hillock of perfectly briny 

seafood risotto, or brie wrapped in a delicate pastry and baked with a 

sour cherry sauce. Or opt for a menu staple: luscious, fat West Coast 

mussels in an aromatic, savoury broth with just a touch of heat. Crusty, 

properly sour sourdough bread for dipping makes each bite heaven. 

Management has not been content to sit back smugly after securing 

this fine chef. The Rockwater has been quietly luring some of the best 

servers and staff on the Coast to their team, evidenced by competence 

and cheerfulness in the dining room. Most weekends feature live music 

in the lounge, something locals very much appreciate, and something 

that pleasantly surprises tourists. Behind the bar they 

shake up a great many Rockwater martinis (one ingredient 

is raspberry liqueur). The wine list features the best of 

the best from BC, sparkling wines for patio sipping, the 

finest champagnes for celebrations (the Rockwater hosts 

many of these), and a good selection of the best vodkas 

for classic martinis. 

All this in Ole’s Cove (named after the original 

Norwegian owner of the land upon which the Rockwater 

now sits). It is truly a blessed little piece of the Coast. 

With wild forest, arbutus, moss, a grassy lawn, and rocky 

outcroppings, it manages to give a feeling of wildness and 

coziness at the same time. Testimonials reflect the strong 

affection repeat guests have for this special location. The 

waters in the cove warm nicely for swimming in summer 

and are perfect for exploring by kayak. There is a dock for 

boaters and a swim float for those hot summer days. Or 

relax by the pool while looking out over the secluded cove 

and across to the sand cliffs on Thormanby Island. 

Of course this landscape inspires the Rockwater 

team, who pride themselves in showcasing our kind 

of terroir in all that they do, from warmly welcoming 

guests to snapping photos of couples, responding to 

music requests (to any requests!), and serving up feasts 

for the palate and eye. Chef Sekihata, whose travels have 

made him a connoiseur of local influences on cuisine, is 

painstaking about presentation. Each plate reflects the 

loveliness of the surroundings: abundance, sprigs of wild 

herbs, and sauces the colour of sunsets. 


PLETHORA 

fine foods 

PLETHORA FINE FOODS 

1-5679 COWRIE STREET, SECHELT, BC 

PLETHORAFINEFOODS.COM 

604.885.9459 

ECLECTIC ABUNDANCE 

WORDS NANCY PINCOMBE 

Sechelt’s nascent foodie scene received a 

significant nudge when Plethora Fine Foods 

moved into its cozy and convenient space on 

Cowrie Street last summer. The local charcuterie 

selection emphasizes ethically raised, hormone- 

and antibiotic-free products. The unusual oldworld 

cheeses (the blue-veined St Agur tempts 

one to curl up and shut out the world), vinegars, 

oils, bitters, salts, and pastas all tell their stories 

of place. And whenever possible, they tell the story 

of our territory: local valleys, farms, islands, wild 

foods, and abundance. 

These are delicious, inspiring offerings 

around which a meal can be based. Black puddings 

for a real English breakfast. Pasta from Cowichan 

Pasta Company, made with stoneground 100% 

BC-grown grains. Elk salami. Duck prosciutto. Oils 

from the Sunshine Coast Olive Oil company and 

Boozewitch drinking vinegars from Squamish add 

verve and interest to everything. 

James Covell, Plethora’s owner, went to 

culinary school and worked at some of Vancouver’s 

landmark restaurants. When he began thinking 

about his own establishment, he found the cheese 

and charcuterie angle most compelling. And today 

his customers are thrilled to be able to access 

these sophisticated artisanal products without a 

trip to the city. Our Sunshine Coast foodie scene 

is pretty young, but James delights in educating 

customers: 

“I am always happy to help with any meal 

ideas, food pairings, recipes, substitutions, wine 

pairings, cocktail recipes, and anything else to 

help empower customers to make fine meals 

and entertain at home. I'm also a director for the 

Sechelt Chamber of Commerce, and my vision is to 

see a vibrant food and beverage culture in Sechelt 

and create some festivals and events that will help 

to bring the community together while supporting 

local business.” 

Covell is adding and researching new, 

eclectic, and delicious product lines all the time. 

Visitors and cottage folks from the city love the 

convenient location and the fact that they can 

get products they might never have seen before. 

They can sample and plan a weekend of fare that 

works for picnics or entertaining. Cheeses and 

charcuterie pack up beautifully for the boat, and 

nothing enhances a special bottle of wine on the 

patio better. 

Covell is happy to have made the move out 

of the city and is part of that increasingly strong 

stream of lifestyle entrepreneurs and “cultural 

creatives” who are choosing our communities for 

their endeavours. Bring it on! 

Plethora celebrates its one-year anniversary 

on July 18, and everyone is invited to stop by for 

samples, drinks, music, inspiration, and FUN. 


BLUE OCEAN 

BAR AND GRILL 

Enjoy Chef Jeremy Marotte's 

new summer menu and fresh sheets 

pizza | panini | calzone | salad | pasta 

Open Daily 11am - 8pm 

Reservations Recommended 

604.885.2700 ext 2 | 6177 Ripple Way, Sechelt 

www.blueoceangolf.ca/dining 

eat-in | take-away | delivery 

103-5685 Cowrie Street, Sechelt 

(604) 885-7790 | (604) 885-3477 | coastalcrust.ca 

Plethora Fine Foods 

Purveyors of Locally 

Sourced Fine Foods and 

Bar Products 

604.885.9459 | plethorafinefoods.com 

#1 - 5679 Cowrie Street, Sechelt, BC

TRADITION, CREATIVITY & HEARTINESS 

AT THE LAGOON 


Tucked into the very heart of Madeira Park, Painted Boat Resort bustles with guests, boaters, and locals. The renowned 

spa draws visitors from all over, and it is not uncommon to see these rejuvenated clients walking through town dazed 

and glowing from their wraps, scrubs, facials, treatments, and serums. The beautiful rockwork and pools invite 

repose, and the grounds and marina make for a lovely stroll. The indulgence continues into The Lagoon Restaurant, where 

fine West Coast cuisine and cocktails and wines from around the world can be enjoyed on the patio overlooking intricate 

waterways and boats of every description. 

Lagoon diners will be particularly delighted as the new chef, Frederic Haut-Labourdette, takes the reins. Originally from 

France, Haut-Labourdette has been in Canada fifteen years and on the Sunshine Coast for eight. You may have sampled his 

fare at the Sweetwater Bistro in Gibsons. If you did, you probably remember things like simple vegetable sides so perfectly 

cooked and tasty as to be remarkable. He trained at culinary school in the Basque region of France and worked under the 

famous chef Stefane Carrade, whose particular creed is “progressive terroir.” This means honouring old recipes but giving 

them a contemporary twist. Haut-Labourdette provides an example of Chef Carrade making the traditional “garbure,” a 

hearty French soup, then using that broth to poach fois gras. At the core of Haut-Labourdette's training is the desire to meld 

tradition with creativity. 

THE LAGOON RESTAURANT AT PAINTED BOAT | 12849 LAGOON ROAD, MADEIRA PARK, BC | PAINTEDBOAT.COM | 1.866.902.3955 


The Basque region. Abundance, 

variety, sea, and mountains. The quiet 

Haut-Labourdette gets a gleam in 

his eye as he rattles off “. . . seafood, 

tuna, mountains (meaning sheep and 

sheep’s milk), big wheels of cheese, 

duck, confit, fois gras, wines . . .” And 

while he has adjusted to our culinary 

scene here, he still misses the markets 

of France and the fact that farmers 

there come directly to restaurants with 

everything: the freshest seasonal foods 

come literally knocking at the door. 

Here things are not so well established, 

with barriers to buying direct (from 

fishing boats, for instance). Chefs here 

work harder to source the finest local 

ingredients in the quantities they need. 

As Haut-Labourdette finds these 

ingredients, watch for specials! Tomato 

and Quebec chevre tart, local fish and 

seafood, duck with fresh cherries. He 

delights in desserts, so save room and 

watch for new offerings, perhaps tortes, 

cheesecakes, profiteroles, clafoutis! 

Haut-Labourdette has put down 

roots on the Sunshine Coast and is 

expecting his second child in August. 

He’s very pleased to be part of the Painted 

Boat’s enthusiastic and professional 

team. The resort sees visitors of all 

sorts, by plane, boat, and car, and has 

a lower-level dining area with the same 

fabulous view for corporate groups. 

They also host weddings of all sizes. The 

thirty fully equipped and spacious villas 

are ideal for a family getaway with the 

village, recreation, spa, and restaurant 

steps away. 

Walter Kohli, who runs the 

Painted Boat and has a long history 

in the hospitality industry, says that 

The Lagoon Restaurant is committed 

to West Coast cuisine. It’s what both 

visitors and locals want. He notes that 

diners here are active during the day 

and expect a certain heartiness to their 

meals as well as a good selection. The 

Lagoon offers a nice choice of vegetarian 

and gluten-free items, for instance. And 

if that heartiness and selection is part 

of our West Coast tradition, we look 

forward to Chef Haut-Labourdette’s 

experience, creativity, and excellence 

in preparation. Sounds like a recipe for 

success. 

THE INDULGENCE 

CONTINUES INTO THE 

LAGOON RESTAURANT 

WHERE FINE WEST 

COAST CUISINE, FEATURE 

COCKTAILS AND WINES 

FROM AROUND THE WORLD 

CAN BE ENJOYED 


WORDS AND PHOTOGRAPHY NATALIE FINDLAY 

THE COOKBOOK 

Stuffed 

Brussels 

Sprouts 

SURPRISE YOUR GUESTS WITH 

THESE DELICIOUS STUFFED BRUSSEL 

SPROUTS AT YOUR NEXT PARTY 

24 BRUSSEL SPROUTS 

FILLING 

4 SLICES PANCETTA, DICED 

2 CLOVES GARLIC, FINELY DICED 

1 LEMON, ZESTED 

6 GREEN OLIVES, PITTED AND ROUGHLY CHOPPED 

½ CUP CREAM CHEESE, ROOM TEMPERATURE 

1 TSP PARMESAN, GRATED 

PINCH SEA SALT 

PINCH HOT PEPPER FLAKES (OPTIONAL) 

TOPPING 

1 TSP BUTTER, MELTED 

1 TSP PARMESAN, GRATED 

Preheat oven to 375 degrees. 

Trim brussel sprouts so they have a flat bottom. 

Core out part of the centre. 

Heat ½ tablespoon olive oil in a small sauté pan. 

Add pancetta and garlic and cook 3–5 minutes. 

In a medium bowl, add cream cheese, olives, 

Parmesan, lemon zest, pancetta and garlic and 

season with sea salt. 

Thoroughly combine all ingredients together. 

Add cream cheese mixture to each of the brussel 

sprouts. Be generous with the topping. 

Drizzle your baking tray or pan with olive oil and 

place each brussel sprout in place. Drizzle with 

melted butter. 

Cover with foil and bake for 40 minutes. 

Remove foil, grate Parmesan over top. Return to oven 

and broil until browned. 


Lamb Kebobs on a Bed of Greens 

LAMB IS A DELICIOUS WAY TO ADD SOME FLAIR TO A WEEKNIGHT DINNER AND THE KEBOBS STYLE KEEPS COOKING TIME SHORT. 

12 PIECES LAMB, CUBED 

2 CLOVES GARLIC, MASHED INTO A PASTE 

2 TBSP ROSEMARY, FINELY CHOPPED 

SALT AND PEPPER TO TASTE 

2 TBSP OLIVE OIL 

1 SMALL RED ONION, PEELED, THINLY SLICED 

4 ASPARAGUS, TRIMMED AND CUT INTO 3 

12 FRESH MINT LEAVES 

12 CUBES FETA, CHOPPED 

4 METAL OR WOODEN SKEWERS 

4 CUPS MIXED GREENS PLUS A FEW ROUGHLY 

CHOPPED FRESH MINT LEAVES 

DRIZZLE OF YOUR FAVOURITE DRESSING 

Season lamb with garlic, rosemary and 

salt and pepper and refrigerate a couple 

hours or overnight. 

Alternate the lamb cubes, mint leaves, 

shallots, feta and asparagus on the 

skewers until your 4 skewers are filled. 

Brush with olive oil and cook on a 400F 

grill approximately 4 minutes. Flip, and 

cook 4 minutes on the other side. 

Place your mixed greens on your plate 

and drizzle with your favourite dressing 

and place a skewer (or 2) on top of 

greens. 

Lemon Semifreddo with 

Summer Berries 

1 CUP WHIPPING CREAM 

2 TBSP ICING SUGAR 

4 LARGE EGG YOLKS 

⅔ CUP SUGAR 

½ CUP FRESH LEMON JUICE 

1-½ LEMONS, ZESTED 

2 CUPS MIXED BERRIES 

¼ CUP FRESH LEMON JUICE 

1 TBSP ICING SUGAR 

Easy Zucchini Dip 

THIS DIP CAN EASILY TRANSFER FROM APPETIZER TO SANDWICH 

SPREAD OR A HEALTHIER SUB-IN FOR MAYO IN YOUR PASTA SALAD. 

3 MEDIUM ZUCCHINIS, CUT IN 

HALF LENGTHWISE 

7 CLOVES GARLIC, ROASTED 

SEA SALT AND PEPPER TO 

TASTE 

1 TBSP LEMON JUICE 

1 TBSP OLIVE OIL 

¼ CUP PINE NUTS, TOASTED 

1 LEMON, ZESTED 

PARSLEY, FINELY CHOPPED, TO 

GARNISH 

Line 9x5x3-inch loaf pan with plastic wrap, leaving a generous overhang. 

Preheat oven to 375 degrees. 

CHILI FLAKES (OPTIONAL) TO 

GARNISH 

Using electric mixer, beat whipping cream and icing sugar in large bowl 

until soft peaks form. Reserve in fridge. 

Whisk egg yolks, sugar and lemon juice in medium metal bowl to blend. 

Set bowl over medium pot of simmering water and whisk constantly 

until yolk mixture is thick and fluffy and instant-read thermometer 

inserted into mixture registers 170°F, about 4 minutes. 

Remove bowl. Using an electric mixer, beat mixture until cool, thick, and 

doubled in volume, about 6 minutes. Fold in chilled whipped cream. 

Pour mixture into prepared loaf pan and smooth top 

Fold plastic wrap overhang to cover. Freeze until firm, at least 4 hours or 

overnight. 

Two hours prior to serving add berries to a medium bowl with 1 tbsp 

icing sugar, lemon juice and zest. Let sit until ready to serve, stirring 

occasionally. 

Unfold and remove plastic wrap from semifreddo and invert onto plate. 

Cut semifreddo into slices. And serve with berries. 

Semifreddo can be made in any shape pan and pre-frozen in single 

servings for that impromptu dinner party. 

Cover baking sheet with foil. Place 

zucchinis and 1 head garlic on foil and 

sprinkle with salt, pepper and olive oil. 

Roast the zucchinis and garlic for 1 hour. 

Remove tray from the oven and let rest until cool enough to handle. 

Scoop out the roasted zucchini flesh and set in a strainer placed above 

a bowl so the zucchini can drain it's extra liquid (about 15–20 minutes). 

Squeeze out any remaining water. 

Squeeze garlic clove from shells. 

Place zucchini in a medium bowl along with the roasted garlic and 

mash with a fork. 

Season with salt, pepper and more roasted garlic as per your taste. 

Place in serving bowl and top with olive oil, lemon zest, parsley and 

pine nuts. 

Serve with your favourite crackers or bread. 


SUNSHINE COAST OLIVE OIL COMPANY 

WORDS NATALIE FINDLAY 

The Olive's Elixir 

From golden hued to vibrant emerald green, the taste of the 

first press of an olive’s elixir is a pleasure not many of us 

have experienced. However, Fiona and Matt have been 

invited to partake in this luxury many times since opening the 

Sunshine Coast Olive Oil Co. in Gibsons. 

From a fateful stay in Italy, where they were introduced to the 

care the chef took in producing his own olive oil, to their current 

location in Gibsons, Fiona and Matt’s passion and understanding of 

quality extra virgin olive oil (EVOO) has evolved. Now, they educate 

their staff and clients to the benefits of using EVOO. 

The Sunshine Coast Oil Co. belongs to the Ultra Premium 

certification program adhering to a strict code of ethics ensuring 

the highest quality and freshest olive oils. EVOOs have health 

standards appearing on product labels to help consumers make 

more educated choices. Words like polyphenols and oleic acid are 

used to guide consumers toward making healthier choices in oils; 

polyphenols demonstrate antioxidant and anti-inflammatory 

properties, and oleic acid is attributed to health benefits such 

as insulin resistance, decreasing levels of bad cholesterol, and 

reducing blood pressure. These single-estate EVOOs range from 

mild to robust flavour profiles, so if this is your first foray into 

these fresh olive oils, they suggest trying them first. 

Along with the varieties of EVOOs and flavoured oils, the 

Sunshine Coast Olive Oil Co. carries many dark and white balsamic 

vinegars. They also carry a wide assortment of condiments from 

salts and rubs to pestos and pastas, and many delicious products 

for easy entertaining. Want to elevate you dinner presentation? 

The olive-wood serving platters will add elegance to every meal 

while helping communities in need replace trees in order to 

sustain a centuries-old tradition of growing olive trees. 

Always on the hunt for all-natural products, Matt has 

started to transform the certified EVOOs into soaps and other 

skin-care products. He uses a cold process, to preserve as 

many antioxidants as possible in the oils so your skin can take 

advantage of the EVVO’s health benefits as well. 

Fiona and Matt’s dedication to quality is as infused into their 

company as flavours are infused into their oils—seamlessly. 

With an ongoing interest in educating their consumers in the 

value of untainted oils, environmental sustainability, and 

connecting with other businesses that can use the oils to make 

new and complementary products, it seems they have found a 

magic elixir. 

Check out the Sunshine Coast Olive Co. website for recipes 

highlighting how to cook with EVOO and balsamic vinegars. 

SUNSHINE COAST OLIVE OIL CO. 

305–287 GOWER POINT ROAD, GIBSONS, BC 

SUNSHINECOASTOLIVEOIL.COM | 778.462.3088 


Extraordinary Experiences in the Heart of Nature 

Oceanview Cabins, Domes | Oceanfront Pub 

Guided Kayak Tours & Packages 

@backeddyresort | 604.883.2298 | www.backeddy.ca 

Redecor Consignment 

Charming, eclectic, nature-inspired, beachy casual decor, 

dining ware, furniture, and local crafts. 

5660 Cowrie Street, Sechelt | 604.885.5884


THE 

JAPANESE 

TABLE 

ON THE SUNSHINE COAST 


This writer’s 85-year-old mother, raised in southern Alberta, had 

never tasted a morsel of Japanese food until two years ago when she 

moved to Sechelt. Soon, Japanese restaurants became our favourite 

lunch destination. Sometimes we stay local in Sechelt, at Sima or Sushi Bar 

5517. Sometimes we go to Gibsons, to Won. (Mom’s not up to the stairs to 

get to Sushi Nagomi’s new excellent location). Mom’s blind, so a bento box 

is a nourishing, varied lunch that she can find her way around. If it’s a nice 

day, I take her for a drive to Madeira Park and to Mama’s Japanese Kitchen; 

she can’t get enough of those panko prawns with the spicy mayo! 

Satisfying, trendy, nourishing, healthful, and fun, sushi here on the 

West Coast is a staple. Kids adore it. It’s a family meal out that everyone 

can agree on. It’s perfect for a business lunch, and it’s great for the gang 

to enjoy apres-theatre or concert. It’s a saviour when you need to bring 

something easy and appealing to a potluck. 

Our passion for delicious and convenient sushi causes some of us to 

overlook the hot food that is a part of Japanese cuisine. But is there anything 

more simply comforting, satisfying, and versatile than udon soup? Gyoza, 

with the tangy dipping sauce? Teriyaki or donburi rice bowls? Tempura, 

with succulent prawns and that delicately flavoured kabocha (similar to 

acorn) squash? 

In Japan it is common for restaurants to specialize in particular foods 

and preparations: teriyaki, noodles, skewers, or sushi. In North America we 

typically get a bit of everything on one menu. This makes Japanese cuisine 

here even more appealing for dining out with a group of people, all with 

different cravings. It is telling that each of our larger communities has at 

least one Japanese restaurant. 

Sima Sushi has two locations, in Gibsons and in Sechelt. These are 

favourites with the young people at the nearby high schools at lunchtime 

and after school. Convenient hours, fast, friendly service, and interesting 

specialty rolls and specials keep Sima busy every day. 

Won Japanese restaurant is located next to the Cedars Inn on the 

highway in Gibsons. It is a popular choice for business lunches and handles 

large tables for the after-theatre/concert crowd with ease. Hot food is fresh 

and sizzling, portions are large, rolls are fresh. 

Sushi Bar Nagomi is beloved in lower Gibsons for its excellent 

new location in the pink house, with patio! They offer freshly prepared 

contemporary Japanese cuisine, and premium sake (ask for a tasting 

flight). Try the prawn gyoza, or the chef’s choice, nigiri. The written 

word “nagomi” in Japanese characters means “authentic taste,” and its 

pronunciation can also mean “cozy and peaceful,” the perfect credo for a 

dining establishment. 

Sushi Bar 5517, right before the bend in the highway in downtown 

Sechelt, has classy contemporary decor, fresh delicious food, greatvalue 

lunch specials every day, and a following of very regular regulars! 

Conveniently located a block from the beach, promenade, and pier, and 

with easy parking right in front for travellers going further up the Coast, 

this place does a booming eat-in and take-out business. Try the salmon 

don with a sake margarita! 

How did folks in the Pender Harbour area survive before Mama’s 

Japanese Kitchen? Located in the new Harbour Sprit Centre at the entrance 

to Madeira Park, this place has been warmly and eagerly embraced by 

both locals and visitors. Featuring homemade Japanese food, Mama’s has 

indoor seating and a nice patio area for summer months. They will make 

up gorgeous trays for your party and potluck needs. The panko prawns 

with spicy mayo are addictive, and the large fresh specialty rolls change 

regularly. 

We are so lucky to have such quality Japanese food offerings to choose 

from in our communities! Aren’t you craving some now? 

All photos courtesy of Mama's Japanese Kitchen in Madeira Park 


ITALY BY 

THE LAKE 


A 

well-travelled and discerning friend who loves to eat 

describes the Ruby Lake Trattoria as “the best Italian 

food this side of Italy. The smells wafting from the 

kitchen will make you swoon.” 

It really is like a piece of northern Italy inserted into our 

dense green forest. Reading the menu is an experience in just 

how food ought to be approached, with a spirit of diversity 

and abundance. Will it be wild mushrooms and rich cream 

sauce? Fiery chillies and tomato? Fresh local steelhead cooked 

with herbs and lemon oil will fuel you for your next outdoor 

adventure. Brandy-marinated flame-grilled wild boar beside a 

warm hearth is frankly epic. These sorts of options absolutely 

require repeat visits. But the craving-conscious Italians have 

addressed some of your concerns: Can’t decide between 

rich meat sauce or aromatic pesto (this writer’s particular 

dilemma)? Then don’t. Have both. There’s even a name for it: 

Penne Spadellate. Or pair that same pesto with a tangy tomato 

sauce (that’s called Spaghetti Livornese). Jervis Inlet black cod, 

locally smoked and served with red onion and a mayonnaise 

caper sauce on toasted Italian bread, will set you up for 

whatever comes next. Such quality ingredients make even an 

indulgence healthful. Bambinos are welcome and catered to 

with a child-size portion of any pasta. 

LA TRATTORIA ITALIANA AT RUBY LAKE RESORT | 15426 SUNSHINE COAST HIGHWAY, MADEIRA PARK, BC | RUBYLAKERESORT.COM | 604 883 2269 


This year marks the 25th anniversary of the Trattoria 

at Ruby Lake and FLAVOURS spoke to Chef Aldo Cogrossi 

about their enduring success. 

SUCH A LONG TIME IN THE BUSINESS MEANS YOU'VE SEEN 

SOME TRENDS IN DINING. HAVE YOU ALTERED YOUR MENU 

MUCH? 

EAT, RELAX, 

STAY... 

No, our menu has had some very consistent items over 

the years. Although of course I get inspired and create 

new specials and dishes on a day-to-day basis, I have 

not tried to fit into any of the trends. I think it's also that 

consistency which has helped us grow long-term clientele 

and a great reputation. 

DID THE LOW-CARB FAD AFFECT YOU? 

No . . . considering that fresh local seafood, wild game 

meats, and garden produce, including lots of greens and 

veggies, have always been some of our specialties and 

biggest menu sellers, we were really unaffected by the 

low-carb trends. 

WHAT IS CHEF ALDO'S SIGNATURE DISH? 

A lot of people come back for our Farfalle al Salmone, also 

known as Aldo's Special. It is cherry-wood house-smoked 

salmon, tossed in with a dash of cream, shallots, and 

white wine with farfalle pasta. We’re also famous for fresh 

shellfish dishes (seafood platters and spaghetti scoglio), 

grilled halibut, and wild game meat plates (especially the 

brandy-marinated wild boar with wild mushrooms). 

SPECIAL EVENTS . PRIVATE PARTIES . FAMILY REUNIONS . WEDDINGS 

Swim, paddle, hike, bike, marvel at the views... 

or just laze in one of our lagoon view cottages 

or safari tents. Then treat yourself to world-class 

dining with the finest wild mushrooms & game, 

Ocean Wise TM seafood, pasta & fresh organic farmto-table 

produce, fine wines, cocktails & craft beer. 

Ruby Lake Resort is a destination like no other! 

Reservations: 604.883.2269 | info@rubylakeresort.com | www.rubylakeresort.com 

OR YOUR CURRENT FAVOURITE? 

That said, my current favourite is Penne Boscaiola, which 

translates to "of the forest," a pasta dish with wild boar 

sausage, mixed wild mushrooms, tomato, red onion, and 

red wine. It has a bit of a smoky, earthy flavour and has 

been hugely popular. 

WHAT DO YOU FIND DIFFERENT ABOUT TODAY'S GUESTS? 

(VS 25 YEARS AGO) 

Guests today are more laid back and more appreciative of 

our sustainable efforts: Oceanwise seafood, homegrown 

farm-to-table produce, free-range, grass-fed meats and 

eggs, organic greens, etc. We have always been careful 

about where our products are sourced and the quality of 

ingredients used, but it's nice now that people seem to 

care more about where their food is coming from. We do 

also notice that folks tend to drink much less wine (and 

more craft beer!) but actually drink less in general with 

their meals. Perhaps this has to do with both stricter liquor 

laws and growing wellness trends. 

You want gifts you’ll love, 

your guests want to shop locally. 

We do Wedding Registries. 

WOULD YOU LIKE TO SAY A LITTLE ABOUT THE SETTING? 

From Vancouver to Alaska, and maybe even the world, 

there's no other property like this! Having such a beautiful 

lake so close to the ocean and the mountains, with oldgrowth 

trees . . . this is a unique place! It's a jewel. That's 

why I'm here. I've been here for 25 years, and I will never 

leave. Every year it gets better! 

Gibsons Park Plaza (near Marketplace IGA) 

108-1100 Sunshine Coast Hwy, Gibsons, BC V0N 1V7 

604.886.7724 . info@theseasonedkitchen.ca 

www.theseasonedkitchen.ca

SILKE 

LINNMANN 

SHARES A 

QUICK & 

HEALTHY 

SOUP RECIPE 

FLAVOURS likes to celebrate the 

kitchen craft of community 

members who don’t cook for a 

living. The culinary arts are for everyone, 

after all. This issue we’ve talked to Silke 

Linnmann, a personal trainer. She has 

lots to say about fitness and nutrition. 

“There are lots of big words out like 

HIIT workout (high-intensity interval 

training) or cross-fit, etc. Some of these 

ways to work out are, in my opinion, just 

an old way with a new name.” Silke makes 

sure to be active in a variety of ways. She 

hikes, mountain bikes, does resistance 

training, and swims. But she says what we 

fuel ourselves with matters. “Nutrition is 

big in this industry, and more and more 

people realize that if you don't watch 

what you eat, you can exercise as much 

as you want but you won't see the results 

you expect.” 

Resolutions about eating habits 

are all very well, but if the food isn’t 

satisfying and tasty, we just don’t stick 

with it. Luckily, trends are turning toward 

more homey, comforting foods, the sorts 

of things that give us a psychological 

boost as well as an energetic one. 

Silke’s Italian meatball soup is a 

terrific example. It is nutrient-dense, 

easy, delicious, and freezes well. And it 

is grain-free for those avoiding grains. 

About this Silke says, “There is a big 

spectrum about this whole grain-free 

thing. So much to it, it depends on blood 

type, metabolism, etc. People have to 

consider grain-free if there are allergies 

or digestive problems.” 

SILKE'S ITALIAN MEATBALL SOUP 

(You will need about 28 pork bite-size 

meatballs, so make those beforehand with 

your own recipe) 

IN MY 

KITCHEN 


1 tbsp extra virgin olive oil plus 

more for drizzling 

1 medium sweet onion, diced 

1 tbsp tomato paste 

3 cloves garlic, minced 

½ tsp dried oregano, crushed 

½ tsp dried basil, crushed 

½ cup dried parsley 

¼ tsp salt (I use pure sea salt) 

⅛ tsp granulated garlic 

⅛ tsp onion powder 

1 can (28 oz) fire-roasted diced tomatoes 

(I don't use fire-roasted, hard to get) 


Casual 

VERY 

FINE DINING 

Phone for Reservations 

604.885.4216 

1041 Roberts Creek Road 

Mon-Thu 10am-8:30pm 

Fri-Sat 9am-9pm | Sun 9am-8:30pm 

. Open 7 days a week 

. Innovative & Fresh 

. Vegan, Gluten-Free Options 

. Best Wine List on the Coast 

www.gumbootrestaurant.com 

4 cups chicken broth 

1 bunch swiss chard, stemmed, leaves cut 

into 1-inch strips 

Pork meatballs, prepared ahead 

Handful fresh basil 

Heat the olive oil in a large pot over medium heat for 2 

minutes. Add the onion and cook, stirring until soft and 

translucent, 8–10 minutes. 

Add the tomato paste, minced garlic, oregano, dried basil, 

parsley, salt, granulated garlic, onion powder. Cook until 

the tomato paste darkens, about 2 minutes. 

Add the tomatoes with their juices, broth, chard, and 

meatballs. Raise the heat to high and bring to boil. Reduce 

the heat to medium and simmer until soup is heated 

through and the chard is wilted and just tender, about 10 

minutes. 

To serve, ladle the soup into bowls and sprinkle with fresh 

basil and a drizzle of extra virgin olive oil.

UNFORGETTABLE 

WEST COAST 

DINING 

EXPERIENCE 

INLETS 

RESTAURANT 

WORDS NANCY PINCOMBE 

Ifyou’ve dined at Inlets Restaurant in Egmont’s spectacular 

West Coast Wilderness Lodge, then the view is seared into 

your memory. Inlet, islet, mountain, and waterway—farreaching, 

intricate, colourful, and alive. The sunset has never 

had such a canvas to work on. Diners take photo after photo as 

the colours and light change, and sometimes they forget to read 

the menu as they watch seabirds drift on the swirling currents. 

The menu does eventually grab everyone’s attention, 

though. And where it veers from quintessentially West Coast 

(ling cod, that magnificently versatile fish, or cedar-plank 

salmon with maple whiskey glaze, a hands-down favourite with 

out-of-town guests), it does so to offer the most delicious of 

Italian dishes like spaghettini puttanesca or seafood tagliatelle. 

The mushroom risotto is as memorable as the view, laced with 

Padano cheese and just the right touch of truffle oil. 

The wine list has a few favourites from France, California, 

and New Zealand, but focuses on a diverse selection of awardwinning 

BC wines. Inlets knows what its guests want and 

encourages celebration and relaxation with specials such as 

Wine’d Down Sundays (feature prices on all bottles of wine), 

Double Up Saturdays (doubles just a dollar more), and a regular 

Happy Hour from 3:00 to 6:00. 

" . . . THE SHEER INCREASE IN NOTORIETY 

THAT EGMONT AND THE SUNSHINE COAST 

HAS GAINED OVER THE YEARS . . . WE ARE NO 

LONGER JUST A SMALL TOWN AT THE END OF 

THE ROAD, BUT THE DESTINATION ITSELF. " 

INLETS RESTAURANT AT WEST COAST WILDERNESS LODGE | 6649 MAPLE ROAD, EGMONT, BC | WCWL.COM | 778.280.8610 


Other factors that contribute to the joyful experience 

at WCWL are live music and smiling staff. Paul Hansen has 

been running the show for more than twenty years and has 

a progressive approach to staffing. That means his team is 

robust and happy at a time when employers up and down 

the Coast are scrambling to find help. Says Hansen, “We 

have always had the philosophy at the WCWL that our 

staff are just as important to the guests’ experience as the 

natural surroundings, food, and drinks. This has given us 

the opportunity to help our staff grow and develop their 

own skills as well as create an atmosphere that is tangibly 

enjoyable. Our staff is a family, and that is what keeps 

people coming back year after year.” 

Best views ever 

It’s not just lunch it’s 

an experience 

Eat at the Lodge 

West Coast Wilderness Lodge 

OCEANFRONT RESORT & RESTAURANT 

778.280.8610 | wcwl.com 

Photos courtesy of West Coast Wilderness Lodge 

Guests and diners are pleasantly surprised to find 

atmospheric live piano music on the patio under the wisteria 

in summertime, something they won’t find in the city, yet 

here it is “in the middle of nowhere.” But that nowhere is 

accessible by car, plane, or boat. Fly-and-dine specials are 

very popular with lower Coast residents who have something 

to celebrate. And boaters heading up to Princess Louisa Inlet 

can stop for a night of the finest dining en route to their 

cruising grounds. 

There have been only a few significant changes over the 

years, Hansen notes. “The biggest changes I have witnessed 

are the rise of technology. Customers wanting to interact on 

their smart phones daily, this encouraged me to bring in fibre 

optic internet last year. This has boosted our guests’ ability 

to like/share/photograph the experience that they have at 

Inlets. The second change has been the sheer increase in 

notoriety that Egmont and the Sunshine Coast has gained 

over the years. We are no longer just a small town at the end 

of the road, but the destination itself.” 

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WORDS NATALIE FINDLAY | PHOTOGRAPHY EDMUND ARCEO 

A PASSION FOR TASTE 

SECHELT'S TASTERS OILS & VINEGARS 

After six years of owning a successful oil and vinegar store 

in Coquitlam, Patrick picked up and moved to the Sunshine 

Coast. He came out here to visit friends, loved it, and decided 

to buy and set up shop. He opened Tasters on Cowrie Street just 

before Christmas 2017 and is grateful for the support and positive 

reception that he has received from the Sechelt community. 

Patrick continues to sell olive oils and vinegars, but his path 

has not been straightforward. Setting up shop has required him 

to do a complete change to many of his suppliers. Leaning on his 

years of experience as an entrepreneur, Patrick has been able to 

open a bright, beautiful, modern shop in Sechelt, where he looks to 

educate customers on olive oils and balsamic vinegars. 

Customers can taste flavour options right in the store, to match 

their oil and vinegar choices with the kind of meals they want to 

prepare. Patrick also designed a pairing sheet to help identify 

successful pairing combinations—tastersoilandvinegars.ca has 

more delicious recipe ideas. 

Tasters olive oils are imported from Italy, Greece, Tunisia, 

Spain, and Morocco in the north and South Africa, Chile, and 

Australia in the south to name a few; thus allowing for two rotating 

harvests a year and a constant supply of fresh oils. Extra virgin 

olive oils along with fused and infused olive oils are all available 

for purchase. Fused oils are the result of pressing a flavour agent, 

such as rosemary, along with the olives and infused oils are 

developed by adding the flavour to the oils after pressing. Both 

methods result in a delicious, harmonious and complementary oil 

combinations. 

Tasters white and dark balsamic vinegars are produced 

and imported from Modena, Italy. They carry more than three 

dozen different varieties of balsamic vinegars with a wide range 

of flavours such as an enticing black mission fig dark balsamic, 

black berry, ginger and a decadent chocolate marshmallow dark 

balsamic. On the white balsamic side, enjoy orange mango passion 

fruit, cranberry pear, and garlic cilantro for the savoury cook. 

In addition to the extra virgin olive oils and balsamic vinegars, 

Patrick outfits his store with selected condiments to complement 

meal preparation, such as vodka pasta sauce, tapenade, balsamic 

fig and almond spread, mushroom bruschetta, specialty rubs, and 

more. If you can’t decide on just one of the many oil and balsamic 

vinegar flavours, pick up a few small sizes to experiment with your 

own flavour combinations. These mini sizes also make great gifts. 

Patrick enjoys sharing his knowledge of olive oils and 

balsamic vinegars with customers and encourages residents and 

tourists alike to come in and say hi. 

TASTERS OILS & VINEGARS | 3–5685 COWRIE STREET, SECHELT, BC | TASTERSOILANDVINEGARS.CA | 604.740.0600 


BRINGING OUR EXPERTISE FROM THE 

LOWER MAINLAND TO DOWNTOWN SECHELT 

SHARE OUR PASSION 

FOR TASTE! 

Handcrafted on the Sunshine Coast 

4-626 Shaw Rd, Gibsons (down the lane way) 604-886-2079 www.lapetitesouris.ca 

TASTERS OIL AND VINEGARS 


604.740.0600 

www.tastersoilandvinegars.ca 

Fresh . Local . Live . Wild . Fish . Seafood 

JAPANESE 

KITCHEN 

Your source for local fish and seafood on the Sunshine Coast 

for more than 30 years. Happy to reserve your order, just give us a call. 

Now serving fresh chowder daily. 

AUTHENTIC JAPANESE FOOD . DINE-IN & TAKE-OUT 

MONTHLY SPECIALS . LICENSED PREMISES . PARTY TRAYS 

Harbour Spirit Centre, 12808 Madeira Park Road, Madeira Park 

www.mamaskitchen.ca | 604.883.9190 

OPEN SEVEN DAYS A WEEK 

#103 - 5688 Cowrie Street, Sechelt | 604.885.7410 

facebook.com/seafoodonthecoast

WORDS NATALIE FINDLAY 

THE PROOF MOTHER NATURE LOVES US 

CANADA HEMP 

Robert was a “hempster” back in the 80s. Little did he know 

that twenty years later hemp would become his lifeline, 

passion, and business. After successfully fighting Stage 

4B non-Hodgkin’s lymphoma, Robert’s body was left with the 

wounds of his victory: a depleted immune system, weight gain, 

and painful, dry, itchy skin. That was until a friend directed him 

toward the use of hemp oil and seeds. As a result, Robert gained 

back his life energy and started Canada Hemp Foods Ltd. in 2006. 

Hemp has been used for fibre and food for thousands of 

years. This lucrative plant offers products from the flower, seed, 

and stalk, and does not deplete the soil in which it grows. It can 

flourish without the need of pesticides or herbicides. No blowing 

smoke here—Canada’s seed quality is second to none, which 

attributes to Canada’s being the largest producer of hemp for food 

in the world. With over 100,000 acres of hemp planted every year 

in Canada, the annual harvest of hemp seeds is over 30,000 tons. 

The only high you’ll see in Canada Hemp Foods products is 

the high health factor attributed to hemp oil, seeds, and protein 

products. Hemp food products are plentiful in cell building 

blocks such as protein (containing 10g per 3 tablespoons), rich in 

essential amino acids, phytosterols, omega-3 and -6 fatty acids, 

essential vitamins, and minerals, and void of cholesterol, trans 

fats, and gluten. Hemp food products have been known to lower 

cholesterol, assist in weight loss, improve skin conditions, and are 

a great addition to vegetarian and vegan eating styles. 

These healthy seeds don’t like the heat, so keep them out of 

the cooking process (the oil as well). The flavour profile resembles 

that of pine nuts, with a chewy texture. To reap the health benefits, 

just toss a few tablespoons into your meal before serving. You can 

also take a tablespoon or two of the oil straight. 

Canada Hemp Foods is located in Gibsons. Robert loves the 

workings of a small-scale business and takes pride in being handson, 

leading the direction of the company. He is also on the board 

of the Canada Hemp Trade Alliance and is committed to sharing 

knowledge and fighting for updated hemp laws. He invests in 

the community through sponsoring events such as the Mountain 

Grind, the Sunshine Coast Hospice Society, and Share There. For 

ongoing information on hemp and cannabis, keep an eye on Hemp 

Food Canada’s website: www.canadahempfoods.com. 

CANADA HEMP FOODS | PO BOX 1821 GIBSONS, BC V0N 1V0 | CANADAHEMPFOODS.COM | 1-866-616-4367 


love & 

chocolates 

LA PETITE SOURIS 

WORDS AMBER STOBY | PHOTOGRAPHY EDMUND ARCEO 

BRINGING JOY 

AND DELIGHTFUL 

INDULGENCE 

THROUGH EACH 

DELICIOUS BITE OF 

CHOCOLATE WE 

CREATE AT LA PETITE 

SOURIS ALLOWS ME 

TO BE CREATIVE 

AND HAVE FUN 

EVERY DAY. 

Chocolate has been synonymous with love and passion throughout time, but it’s 

not only the intimacy of love that sparks a passion, it can also be the passion of 

a community that helps builds self-love. 

I was a little adrift in this world. I was struggling to find my identity and a 

career path that didn't feel like a dead end. I wasn't seeing a lot of good in the world. 

Chocolate changed that. 

After attending Vancouver Community College’s pastry program, I was drawn 

in by the chocolate component. Curiosity led to a chocolate-fueled trip to France and 

Belgium, which ignited a fire in me to create my own chocolates and my own business. 

Chocolate and I stuck together through the successes and challenges of start-up. 

Chocolate can be tempermental and dark, so we make a good match. 

Over time, the structure of the business has been an anchor of sorts. Building the 

business with chocolate has guided me and encouraged me to trust in myself and follow 

my heart. This transformational shift has allowed me to deepen my understanding 

of who I am. Bringing joy and delightful indulgence through each delicious bite of 

chocolate we create at La Petite Souris allows me to be creative and have fun every day. 

Well almost every day . . . there actually are still bad days in a chocolate shop! 

I love our community on the Sunshine Coast; it's been an amazingly supportive 

place for La Petite Souris to grow. I don’t think I could have built my business anywhere 

else. In the words of Laura Esquivel in the book Like Water For Chocolate, “Each of us is 

born with a box of matches inside us but we can’t strike them all by ourselves.” 

LA PETITE SOURIS | 4-626 SHAW ROAD, GIBSONS, BC | LAPETITESOURIS.CA | 604.886.2079 


Elevate the experience with 

truly the best gourmet products 

WORDS AND PHOTOGRAPHY NATALIE FINDLAY 

YOUR SUNSHINE COAST GASTROPUB 

THE BACKEDDY 

Suzanne and Peter Laurie have been stewards of the 

Backeddy Pub at the Backeddy Resort and Marina 

for the past ten years. Throughout this time they 

have learned a great deal about the privilege of being 

of service to those who pass through their doors. In the 

words of Brillat-Savarin, “To invite people to dine with us 

is to make ourselves responsible for their well-being for as 

long as they are under our roofs.” This philosophy makes 

the magic work for the Backeddy crew. 

The Backeddy has much to offer: marina, inn, cabins 

and geodesic domes, numerous outdoor activities such 

as boat and kayak tours, and a pub. Truth be told, the 

Backeddy is a gastropub, a pub that specializes in serving 

high-quality food. And Chef Mike Denomey does that 

with aplomb. A smaller menu allows for concentration on 

BACKEDDY RESORT & MARINA | 16660 BACKEDDY ROAD, EGMONT, BC | BACKEDDY.CA | 604.883.2298 


execution and consistency in creating exceptional meals 

using premium ingredients, highlighting as many local 

ingredients as Mike can source from the area. 

The Backeddy chooses local first wherever they can, 

to encourage prosperity for all on the Coast. Community 

partnerships are built into their business philosophies. 

When they can help another business grow and flourish 

on the Sunshine Coast, Suzanne and Peter know it is 

inevitably better for everyone. Townsite Brewing in 

Powell River, Persephone in Gibsons, and Bricker Cider 

Co. in Sechelt are all featured in their drinks menu. 

The pub menu delivers lots of fun sharing plates, 

delicious salads, hearty fare, and a local favourite, the 

Skookumburger. The extended decking outside has 

great views and family-friendly seating. Along with the 

core menu, look for Chef Mike’s unique dinner creations 

to tantalize your taste buds. The ginger-soy marinated 

sablefish was a big hit earlier this season. 

At least once a month, the Backeddy hosts a “chef’s 

long table” where you can buy tickets to an enticing 

multi-course dinner featuring Mike’s creative talents 

as well as wine or beer 

pairings. Each longtable 

dinner is unique. 

Dishes such as scallop 

ceviche, beet-cured 

steelhead salmon, and 

New Zealand rack of 

lamb with crushed 

fingerling potatoes, 

caramelized onions and 

leeks with a red wine 

reduction, have all been 

featured. 

Did you know that 

the Backeddy can also 

host and cater your 

special occasion? The serene surroundings of this 

venue would be a great place to host a your next special 

event, guys/gals weekend, birthday, or wedding. The 

depth of experience Chef Mike brings and the authentic 

hospitality of the entire crew will make sure your event 

is an epicurean success. 

Musical guests from near and far will be playing at 

the pub on Saturday evenings (along with a few Friday 

evenings and Sunday afternoons on the outside deck) 

throughout the summer. And whilst the dinner menu 

stops at 8 pm, late-night snacks and drinks are available 

to enjoy with the music. Check out www.backeddy.ca for 

the latest details. 

The Backeddy is open seven days a week during 

the summer, so come and enjoy the extraordinary 

experiences in the heart of Egmont’s natural 

surroundings and let the crew of the Backeddy leave you 

better than when you arrived. 

FOOD & DRINK GUIDE 

BACKEDDY RESORT & MARINA 

16660 Backeddy Road, Egmont 

604.883.2298 . backeddy.ca 

Get active: Hike Skookumchuck, rent kayaks 

& paddle boards, try an adventure package, 

or boat in. Then refuel: fill your belly with 

satisfying west coast food. Impress visitors: 

This deck hangs out over the ocean. Great 

for parties, weddings & retreats. 

BLUE OCEAN GOLF CLUB 

6177 Ripple Way, Sechelt 

604.885.2700 . blueoceangolf.ca 

Great golf and amazing food mix at Sechelt's 

premier golf course. A big beautiful dining 

room and lots of satisfying menu options. 

Visit blueoceangolf.ca to view menu and 

fresh sheets. Bring family and friends. 

Reservations recommended! 

EMELLE'S CATERING MARKET BISTRO 

473 Gower Point Road, Gibsons 

604.245.2657 . emelles.com 

What's causing the buzz at the bistro? The 

Best Bountiful Brunches, The Best Butcher's 

Burgers, The Best Buddha Bowls – Georgia 

Straight's Readers Choice winners! When 

only the best will do, let Emelle's cater to 

you. Always fresh, local & delicious! 

THE GUMBOOT RESTAURANT 

1041 Roberts Creek Road, Roberts Creek 

604.885.4216 . gumbootrestaurant.com 

Casual and classy, the favourite of Roberts 

Creek offers an innovative menu, vegan 

& gluten-free options, and local organic 

ingredients. Browse the best wine list 

on the Coast while your kids play in the 

fenced yard! Live music every Wednesday. 

IGA 

The most recognized grocery chain in the 

world is your neighbourhood Sunshine 

Coast store for more than 25 years. 

Everything you need, happy employees, 

and three locations to serve you: 

Gibsons Plaza - 604.886.3487 

Wilson Creek Plaza - 604.885.6331 

Madeira Park - 604.883.9100 


FOOD & DRINK GUIDE 

THE GUMBOOT CAFÉ 

1053 Roberts Creek Rd, Roberts Creek 

604.885.4218 . thegumbootcafe.com 

Plain and simple . . . is how this Roberts 

Creek dining icon describes their mindful 

menu selection. Kale, quinoa, beets & beans 

appear alongside spuds, toast & bacon. 

Come in for breakfast or lunch, or your visit 

to Roberts Creek is not complete! 

MAD PARK CANTINA (FORMERLY BISTRO) 

12808 Madeira Park Road, Madeira Park 

604.883.2223 . madparkbistro.com 

Hola! Mad Park Bistro is now Mad Park Cantina 

serving Tex-Mex cuisine. Come in and check 

out their sumptuous breakfast and lunch 

options. Hungry for tacos and burritos? 

Theirs are made in-house with only the 

freshest ingredients. Esta casa es tu casa! 

KIEN GIANG PHÔ 

5694 Dolphin Street, Sechelt 

604.885.2363 

From out of town and absolutely need 

Pho? Do not despair. This family owned 

and operated restaurant serves authentic 

Phô and popular Vietnamese dishes. 

Child friendly, and generous portions. 

Ask Sandy for her recommendations! 

ROCKWATER SECRET COVE RESORT 

5356 Ole's Cove Road, Halfmoon Bay 

1.877.296.4593 . rockwatersecretcoveresort.com 

The spot for a wonderful view, fresh west 

coast cuisine, and beautifully plated specials. 

Chef Katsuyuki Sekihata brings experience 

from some of the finest restaurants in the 

world. Fantastic martinis, and live music most 

weekends. Ideal for weddings & events. 

THE LAGOON RESTAURANT 

12849 Lagoon Road, Madeira Park 

1.866.902.3955 . paintedboat.com 

The Lagoon Restaurant at Painted Boat 

Resort is popular with locals and visitors 

for hand-crafted cocktails, fine West Coast 

cuisine and indulgence. Rejuvenating spa 

treatments available. Edible getaways 

year-round, parties, functions and events. 

SUNSHINE COAST OLIVE OIL CO. 

305-287 Gower Point Road, Gibsons 

778.462.3088 . sunshinecoastoliveoil.com 

Specializing in balsamic vinegars and 

single-estate and infused extra virgin 

olive oils. Offers only the best UP-certified 

olive oils from around the world. Come 

to the tasting room in Lower Gibsons for 

complimentary tasting! 

LA TRATTORIA ITALIANA 

15426 Sunshine Coast Highway 

604.883.2269 . rubylakeresort.com 

“The best pasta I have eaten in Canada!” 

Wild mushrooms & game, seafood, pasta 

& fresh local produce. Ideal for special 

events, private parties, family reunions, 

getaways & holidays. Beautiful lakeside 

patio. Or stay cozy by the fire. 

SECHELT FISH MARKET 


604.885.7410 . facebook: seafoodonthecoast 

The source for local fish & seafood 

(salmon, dungeness crab, oysters, clams, 

halibut, spot prawns, sturgeon) on the 

Coast for more than 30 years. Owners 

Dean & Lauri Paul look forward to offering 

you their exceptional service! Open daily. 

JAPANESE 

KITCHEN 

MAMA'S JAPANESE KITCHEN 

12808 Madeira Park Road, Madeira Park 

604.885.9190 . mamaskitchen.ca 

Authentic Japanese food in the heart of 

Madeira Park. Dine-in & Take-out. How did 

we ever do without this place? Monthly 

specials, licensed premises - serving wine, 

sake & Japanese beer. Party Trays available, 

or pick up rolls for an impressive appie. 

TASTERS OIL & VINEGARS 

3–5685 Cowrie Street, Sechelt 

604.740.0600 . tastersoilandvinegars.ca 

Sechelt has become the home of choice for 

our newest foodie entrepreneurs, and Tasters 

Oil and Vinegar shop is warmly welcomed. 

The finest freshest olive oils only from the 

best sources are on offer, as well as infused 

and flavoured oils and balsamic vinegars. 


COMING NEXTannounce the appointment 

“Dazzling Hideaways 

of Katsuyuki Sekihata as the 

b 

Resort’s new Executive Chef. Chef Sekihata has 

FLAVOURS 

ISSUE 

“ Dazzling Hideaway by the Sea ~ CNN” 

2 

Luxury Unique Resort of the Year (2016) 

Global Luxury Travel Award (2016) 

Best Wedding Reception Venue (2013) 

Best Wedding Ceremony Location (2012) 

Best Seaside Hideaway (Sunset Magazine) 

Most Romantic Valentine Destination (The Province) 

3-Michelin star experienced 

Chef Katsuyuki Sekihata 

Rockwater Secret Cove 

Resort, is pleased to 

30 + years of fine dining culinary experience, 

and his passion for creativity and 3-Michelin 

star experience is truly remarkable and 

admired. 

At the beginning of his career, he worked 

alongside the Head Chef at Maxim de Paris, a 

world famous Parisian restaurant. Chef Sekihata 

was introduced to the renowned Paul Bocuse at 

this time, a 3-Michelin star Chef known for his 

innovative approach to French cuisine, and it was 

at the famous Restaurant Paul Bocuse that Chef 

Sekihata obtained his most valuable experience 

in fine dining. The knowledge and teaching he 

received from Bocuse permitted Chef Sekihata 

to work at Michelin starred restaurants and 

hotels around the world 

including Chateauneuf, 

Noga Hilton Switzerland, 

Maison Troisgros, Café 

Greco New York and 

many more. 

“We are very excited to have Chef 

Sekihata join us at Rockwater and are 

looking forward to sharing his incredible 

new menu with you.” 

Email: reservations@rockwatersecretcoveresort.com. 

Website: www.rockwatersecretcoveresort.com 

Toll free: 1-877-296-4593 

Luxury Un 

Global Lux

GIBSONS 

Gibsons Plaza, Upper Gibsons 

604.886.3487 

WILSON CREEK 

Wilson Creek Plaza, Hwy 101 

604.885.6331 

MADEIRA PARK 

12887 Madeira Park Road 

604.883.9100

FLAVOURS Issue 2

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