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Cambridge Suites Hotels
36 followers -
A hotel with the freedom of more space.
A hotel with the freedom of more space.

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What a Wonderful #wedding   idea. We will keep this in mind for our next #wedding  on site
I love a live signing, where they let you shoot it as it happens, not faked and set up. Today's editing.
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#winetour   in #novascotia   this weekend! What an amazing time we had stopped at #luckettvineyard  
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2014-07-28
3 Photos - View album

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What a great #photo   #TBT   #tbthursday  
It's Throwback Thursday! This week we have a photo of Baddeck Harbour circa 1915! Baddeck Harbour will be looking like this again on the 20th when Race the Cape arrives there!
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  #beautifulday   in  #sydneynovascotia for the  #veendam  to arrive!!!
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What a #wonderful   #photo  
milton vineyard, cranbrook, eastcoast tasmania, australia
autumn red - I love this shot - and i don't say that very often

5 May 2014  |  Canon 5D  |  © bodhiimages
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#fortresslouisbourg  filming! so nice to see things in #novascotia  
The history of the Fortress of Louisbourg is not all in the past. Most recently, the Fortress of Louisbourg has been made to look like early New York City and is the backdrop for the filming of a television miniseries called the Book of Negroes featuring Cuba Gooding Jr. and Louis Gossett Jr. Read more about it here: http://ow.ly/weSkp

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Cape Breton Recipe: Nova Scotia Lobster Poutine

Ingredients:
2 oz (60 g) Fresh Nova Scotia Lobster tail (cut into bite size pieces)
½ oz (16 g) Fox Hill Cheese Curds
1 oz (25 g) Socca Fries
2 tbsp (30 ml) Mounted butter (beurre montée)
Make the socca fries and the beurre montée. Turn your broiler on. Heat the lobster in the beurre montée. Place some of the curds in the bottom of a small bowl. Place the “fries” on top of the curds. Spoon the lobster over the fries and place the rest of the curds on top of the lobster. Spoon the 2 tablespoons of beurre montée over the lobster and heat under the broiler until the curds on top have melted a bit. Garnish with something beautiful and serve. Bon appetit

Socca Fries
4 oz (125 g) Chickpea flour
2 cups (500 ml) Water
Salt to taste
Take water and heat it in a pot. Thicken the water with the sifted chickpea flour. Season when it has become quite thick. Pour the mixture into a container and let cool. Cut the cooled socca into French fry shapes. Deep fry the “fries” in canola oil until they are
crisp on the outside and molten on the inside.

Beurre Montée
1/3 cup (75 ml) Water
10 oz (300 g) Unsalted butter
Salt to taste

Heat the water and the salt in a pot. Gradually incorporate the butter whisking as you add. Once you have an emulsion you are ready to go. Do not overheat as this will break the emulsion.
Recipe by: Chef Dennis Johnson, Fid Resto


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Credit: http://www.kelticlodge.ca/
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check out this amazing video of the #cabottrail  
Wondering what you might find while exploring the Cabot Trail? Nova Scotia gives a great rundown in this video of the World's Most Beautiful Drive! Take yourself to Cape Breton ...Your Heart will Never Leave! http://ow.ly/voaH6

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#cambridgesuitessydney   would like to welcome all the track and field teams this weekend!!  #goodluckeveryone  Who's participating this weekend??
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