About saltjunk.com

Newfoundland Photos-saltjunk.comSaltjunk.com is a website dedicated to Newfoundlanders and Labradoreans at home and abroad, and to other folks who simply enjoy NL culture, cuisine and its traditions. With completion of a Culinary Management program at Liaison College, Oakville, Ont, a Certificate in Baking at George Brown College, Toronto, Ont and a course in Food Photography; my purpose is to add new NL recipes to the existing culinary library and revisit some of the older ones and fine-tune them using today’s techniques (if possible). Also, I want to preserve some of the older and forgotten recipes that have been lost with time.

Re-discover Newfoundland and Labrador Cuisine, bring out the old recipes that your grandma and mom had written down on old scribblers or cook up recipes that were passed down from generation to generation. Relive again the taste. Experience the flavours and aromas that were once an everyday occurrence in our childhood. Can you smell the aroma of old fashion bread baking with a roaster full of hot baked beans in the oven?

Come taste times gone by and traditions of Newfoundland and Labrador. There’s a centuries-old tradition of ingenuity, imagination and inspiration in every morsel. Consider the true blend of Aboriginal, English, French, German, Irish, Portuguese, Scottish and Spanish ancestry in our very unique cuisine.

Savour and experience recipes from times past, such as; Fish & Brewis, Fried Cod Tongues, Cod Fish Stew, Fish Cakes, Toutons, Salt Junk Dinner, Pease Pudding, pea Soup, Dumplings, Cabbage Soup, Colcannon, Flipper Pie, Pan Fried brook Trout, Turr, Baked Salt Water Duck, John Bull Stew, Drawn Butter, Kedgaree, Wild Hare (Rabbit) Stew and Pie, Old Fashioned Bake Beans, Figgy Duff, Pork Bang Belly, Beaslin Cake, Lobsouse, Bake Cod Row, just to name a few.

Just maybe, we can bring back “the good ole times” our grandparents and parents once shared at the kitchen parties, card games, mummering and telling yarns, while we cook up a good scoff with our friends.

If you have any old family recipes pass down or new ones you want to share with the world, please send them to me. If you like, forward a photo of the dish and your recipe, I will post it.

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Here’s a chance to win the Bologna Cookbook…see details below from CVV Magazine!!!

CVV FREEBIE!<br /><br /><br />
WIN a copy of THE BOLOGNA COOKBOOK sent right to someone's door (maybe even for Xmas)!<br /><br /><br />
Just LIKE and SHARE this post to ENTER!<br /><br /><br />
Flanker Press Ltd.

WIN a copy of THE BOLOGNA COOKBOOK sent right to someone’s door (maybe even for Xmas)!
Just LIKE and SHARE this post to ENTER!
Flanker Press Ltd.

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Rabbit Pie

Making of a Rabbit Pie is relatively simple. The filling is done the same way as you would making a stew, with exception of lesser vegetables. The ratio for the filling should be 80% meat to 20% vegetables.


Newfoundland Recipes-Rabbit Pie3-www.saltjunk.comMakes 6-8 servings


  • 1 lg rabbit (cleaned, dry & quartered)
  • 4 tbsp salt pork fat (or veg oil)
  • 1 lg onion (chopped)
  • 2 cloves garlic (mince) (optional)
  • 5 tbsp all-purpose flour
  • 1 lg celery sticks (diced)
  • 1 lg carrots (peel & dice)
  • 1 lg parsnips (peel & dice)
  • 1 sm turnip (peel & cube
  • 6 med potatoes (peeled & cube)
  • 3 cups beef stock or broth (or water)
  • pepper & salt to taste


In a stewing pot, med-high heat, sauté rabbit on both sides in oil until brown. Remove and side aside. Continue reading

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