Maritime Chef Inspired Nova Scotia Recipes
Our Halifax Restaurant is home to a talented & creative culinary team and is lead by Maritime Chef Bryan Corkery. Our local menus are inspired by many traditional Atlantic cuisine dishes with twists of international flair. Here are a few of our most requested Nova Scotia recipes from our local & fresh menus.
Elemental Burger - The Elements burger blend from Getaway Meat Mongers is the starting point for our great burgers. A combination of chuck, short rib and 6 week aged round comes wrapped in a brioche bun from Julienne’s Bakery and smothered in Naked Pickle Ketchup. View our Elemental Burger Recipe online.
Brioche in a Can - The idea of baking brioche in a can is adapted from the traditional Acadian ‘Spoon Bread.’ For ours, a small sprig of rosemary delivers a gentle aroma from the inside out. View our Brioche in a Can Recipe online.
Salt Cod Cakes - Here is our take on the traditional East Coast salt cod cakes. View our Salt Cod Cakes Recipe online.
Fish Batter - At elements on hollis, we strive to elevate this classic Maritime recipe while staying true to its origin. Using the Garrison Brewery IPA, we produce a nice crisp coating around The Fish Shop’s beautiful haddock filets. View our Fish Batter Recipe Online.
South Shore Boiled Vegetables - The South Shore boiled dinner steams from a time when all meals were cooked in one cast iron pot over an open fire. Today the equipment has changed but the recipe and ingredients remain virtually untouched. View our South Shore Boiled Vegetable Recipe Online.
Green Oil - This simple green oil is a great way to spruce up your next dinner party. It looks great drizzled around appetizers or on top of dips. For this recipe, we use carrot tops when in season, but you can substitute spinach or parsley if the carrot tops are unavailable. View our Green Oil Recipe Online.
Red Wine Braised Cabbage - Nothing prepares you for a winter’s night like braising food in red wine. This cabbage takes about an hour to cook so be sure to put it in the oven well before you plan on eating it. View our Red Wine Braised Cabbage Recipe Online.
Pumpkin Dressing - The heartiness of spinach makes a great pairing for warm vinaigrettes. This fall salad makes use of cold pressed pumpkin seed oil from Fox Mill as well as the seeds from inside your Jack-o-lantern. View our Pumpkin Dressing Recipe Online.
Confit Vegetables - Confit is a preservation method that’s almost as old as salting and comes from the French word confire, which means ‘to preserve’ food. Confit is cooked and held in fat to extend its shelf life and intensify its flavor. View our Confit Vegetables Recipe Online.
Maple Creme Caramel - View our Maple Creme Caramel Recipe Online.
Sweet Potato Puree - It’s really fantastic when you don’t need to go through a lot of effort to yield delicious results. This recipe makes a great side to those holiday dinners. View our Sweet Potato Puree Recipe Online.
Rosti Potato - At elements on hollis, we serve our rosti potato with our beef tenderloin dish but you can eat them with just about anything. They go great with breakfast and no harm would come from adding a little grated apple or cheese to the mix. View our Rosti Potato Recipe Online.
