1537 Barrington Street, Halifax , Nova Scotia, Canada B3J 1Z4 1.902.420.9626

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The Halifax DonairQuintessential Halifax street food, the donair has connections to many Old World dishes called doner kebabs. Roasted lamb, pork, and beef on a skewer garnished with pickles and a tangy or spicy sauce, then wrapped in a flatbread — this classic has been served for hundreds of years by many world cultures. It’s also the only Nova Scotian food that signals a specific city (Halifax), similar to other iconic foods such as the Philly cheese-steak sandwich (Philadelphia), smoked meat sandwiches and poutine (Montreal), beaver tails (Ottawa) or clam chowder (Boston). The sauce makes the donair, and that’s why the Halifax version is cherished. You either love ’em or hate ’em. I adore ’em. I’ve created this recipe to mimic the spit roasting and carving of the meat you find in a donair shop. It’s easy to make and tastes exactly like a donair you’d wolf down at 2 a.m. to finish a night on the town. Grab yourself a big handful of napkins and tuck in!
General Tao BaconCooking with bacon is a favourite activity for most Canadian chefs, and pork belly dishes are becoming more andmore common. What you are looking for from your butcher is a raw, uncured or smoked pork belly. Once braised,the meat is incredibly tender, and new flavours can be added. Inspired by a dish of General Tao chicken, the saucebelow has essences of ginger, sesame and garlic that work unbelievably well when glazed over the succulent pork belly. It is great as an appetizer with an Asian flavoured coleslaw, but if served with sticky rice it makes a fine main course as well.