TASTE - Spring/Summer 2025

Taste Summer 2025

Summer is more than a season, it’s a full-sensory experience as the flavours of our coastal community come alive. Whether you’re sampling local seafood, sipping craft beer or spirits, or biting into recently-picked produce from a farmers’ market, summer in qathet is a feast in every sense. Taste captures this vibrant spirit by showcasing the people, places and plates that define the culinary culture from Lund to Saltery Bay and all points in-between. In this special summer issue, explore the diversity of local flavours, from burgers, pizza and smoked salmon to sushi, curry, specialty coffee and ice cream. What makes this area truly unique isn’t just its stunning landscape, it’s the deep-rooted connection between community and cuisine. In these pages, you’ll find options that celebrate the bounty of the land and sea. Whether you’re looking for a meal, a beverage or a tasty treat inside or outside of one of our many fine establishments, or seeking a quiet picnic spot to indulge in takeout/ takeaway meals, Taste shows you where and how to satisfy that craving. And if leaving the comfort of your

Find the flavours Taste

home, or that favourite shady spot in your backyard, is not on the agenda, your next meal is only a phone call or online order away. Why heat up the oven on a hot day?

Treat yourself, treat your family and support the hospitality industry while providing a boost to the local economy. Whether you choose to serve or be served, local restaurants, eateries and grocers have options for sharing a special meal with family or friends. For lifelong locals, curious newcomers and summer visitors, Taste is your guide to discovering flavours that define the upper Sunshine Coast. Grab a cold drink, find a sunny spot and get ready to savour the best of what is out there in the community.

This is Taste 2025. Go ahead and dig in.

PUBLISHER

Kelly Keil

EDITOR

Shane Carlson

CREATIVE DIRECTOR

Alicia Newman

SALES: Sandy Adams

CONTRIBUTORS: Tanya Hill

MAKING SUMMERTIME EASY

and pub-style vibes

Gateway to the lake offers elevated dining

West coast cuisine, prime rib and burgers complement pristine view

TANYA HILL

thill@prpeak.com

The Shinglemill is a place of refuge for many. Whether it’s relaxing with a beer in the pub-style lounge, sipping a Caesar while taking in the view on the expansive patio, or gathering in the bistro for dinner to celebrate with friends and family, the Shinglemill is a place for everyone. Almost everything is made in-house at this family run bistro and pub, with elevated food choices for every palette. The menu also indicates whether a food

item is gluten-free, dairy-free, vegetarian and vegan.

“We make the sauces and the burgers in-house, and a lot of our sandwiches now are on our homemade focaccia bread,” said operations manager Ryan Formosa. “We do a little bit of everything: traditional pub food, like fish and chips and burgers, but we also have crispy fried cauliflower, chicken wings and fish taco as appys.”

Recently the restaurant on Powell Lake added pizza to the menu, with classics such as the Toscano, pepperoni or meat lovers. For a more elevated dining experience, the Pacific seafood linguini and blackened chicken linguini are favourites.

The Shinglemill also has a little secret,

7« THE SHINGLEMILL

The Shinglemill is called the ‘gateway to the lake,’ because of its proximity to Powell Lake. Many folks stop by the pub and bistro after hiking, kayaking or fishing. The Shinglemill offers a wide variety of west coast cuisine including fish and chips, seafood linguine, a signature classic beef burger [right] and prime rib special. CONTRIBUTED PHOTOS which isn’t so secret anymore: A prime rib special is only offered after 5 pm on Friday and Saturday nights, and it often sells out.

“Our chef, Charlie, is very good at keeping our menu updated seasonally,” said Formosa. “Twice a year, we change things up a little bit.”

For those wanting a lighter meal, Shinglemill soups and salads do not disappoint. The classic seafood chowder is light, not heavy, and filled with clams, shrimp, potatoes and candied salmon. The seared tuna and fennel citrus salad and the shack Caesar salad are both crisp and made with in-house dressing.

“We have our pub side and we have our bistro side,” said Formosa. “In the pub, we’ve got TVs going; you can have a couple of drinks and just hang out for a bit. The restaurant is a little bit more fine-dining.”

The patio is open year-round, but in the summer it is filled with folks enjoying a cold beverage, usually after one of the many outdoor adventures offered in the region.

“We get a lot of people from Wildwood and Townsite, but people from all over town come here, and every demographic,” said Formosa. “The Sunshine Coast Trail goes right past the front door, so hikers usually will come in to rest and have a warm meal and a beer, then go back to the trail.”

The Stock Pile Market at Klahahmen is located at Mile 0 of Highway 101 in Lund. The market offers everything from fishing and camping supplies to fresh snacks and coffee, plus cold beer, wine and gifts.

CONTRIBUTED PHOTO

Full stop-shop has something for everyone

Homemade snacks, fresh coffee, cold beverages and outdoor supplies make travelling from mile 0 a breeze

TANYA HILL thill@prpeak.com

At the end of the road, Highway 101 on the northern Sunshine Coast, in the heart of the traditional territory of the Tla’amin, Klahoose and Homalco First

Nations, sits the seaside village of Klah Ah Men (Lund). For many, the town is a launching point to places such as Savary Island, Desolation Sound and the Copeland Islands.

The Stockpile Market at Klah Ah Men is one of those places that has everything for everyone, including camping and fishing supplies, fuel, in-house-made snacks, coffee, gifts, and cold beer and wine.

Operations manager Laurel Beaton is most likely one the hardest working people in town, managing the market and the Lund Resort at Klah Ah Men, and

13« THE STOCKPILE MARKET

is also a server at the 101 Bar and Grill.

“We are extremely busy, we are booked, and managing the store, moorage, gas and parking is a big job,” explains Beaton. “We make fresh sandwiches and eggers and soup, lasagna, whatever is easy to grab and go for people to go on their boats or for wherever they are headed.”

Beaton says staff make food fresh every day. A cafe and seating lounge has a view of Lund Harbour.

“We have a variety of grocery and fishing supplies, a fully stocked liquor store with wine, beer and all the spirits; we have novelty things, too, and a gift

store,” adds Beaton. “We have a lot of Indigenous artwork that comes through here, which is great. We also have clothing, bags, bowls and cups.”

The Stock Pile Market sits separately below the hotel and restaurant, but all three businesses are owned by Tla’amin Nation. Beaton moved to Lund in 2014, is still in love with the area and enjoys her job as an operations manager. In her off time, she likes to kayak and bike.

“I’m usually on the go by seven in the morning; I check to see if everybody shows up for work and everything is running in the store,” says Beaton. “I also deal with the housekeepers, frontdesk clerks, and I work in the pub as a server, which I love to do.”

Beaton says her day usually ends around 11 pm.

“I love it here,” she adds. “My daughter moved here about 11 years ago, and we just kind of followed her.”

Spicy grilled halloumi cheese

Planning

to host a barbecue? Try this simple and original starter before grilling the main course.

INGREDIENTS

(Servings: 4)

• 1 cup + 1 tablespoon water

• 1 cup rice vinegar

• 1 cup sugar

• 1 tablespoon ketchup

• 1 tablespoon fresh ginger, finely grated

• 1 or 2 teaspoon(s) red pepper flakes

• 1 clove garlic, finely chopped

• 450-gram block halloumi cheese

• 2 teaspoons cornstarch

• A few small fresh red chillies, sliced (for garnish)

DIRECTIONS

1. In a small saucepan, bring the cup of water, vinegar, sugar, ketchup, ginger, red pepper flakes and garlic to a gentle boil. Make sure all the sugar has dissolved, and then let it cool completely.

2. Slice the cheese in half lengthways. Then, cut each half in half to make four large sticks.

3. Place the cheese in a bowl and cover with the marinade. Let marinate in the fridge for a few hours or overnight.

4. Drain the cheese, making sure to keep the marinade.

5. Bring the marinade to a boil in a small saucepan. Dissolve the cornstarch in a tablespoon of water. Gradually pour into the marinade and simmer gently until the mixture thickens.

6. Thread the cheese pieces onto wooden skewers. Grill on all sides on the barbecue or in a pan on the stovetop.

7. Pour the marinade over the cheese skewers, garnish with chopped red chillis and serve warm.

Duke’s Liquor Store manager Davita Baker [above] is the go-to person to ask about in-store specials, deals and BC wines. Duke’s buyers are always on the lookout for new tasting trends [right] and beverages, and will order what customers ask for. TANYA HILL PHOTOS

Liquor Store continues to evolve per customers’ taste

BC wines, local spirits and ice-cold cocktails keep people coming back

TANYA HILL

thill@prpeak.com

Duke’s Liquor Store located on 4493 Marine Avenue has been a cold beer,

wine and spirits go-to spot for more than a decade in the qathet region.

The centrally located bottle shop offers a wide-range of beverages to its thirsty customers, including BC wine, craft beer, spirits and spritzers, with weekly deals and specials, and tastings every Friday evening.

Manager Davita Baker specializes in

Duke’s Liquor Store is a premier spirits, cold beer and wine destination in qathet. For customers looking to buy local, Duke’s has plenty of BC wines to choose from.

usually for coolers and whatever is new, so people can come in and try them.”

wines, but is always learning about trending new products that might strike a customer’s taste buds in a delicious way.

“We’re always trying to have the best new products and also what people want,” explains Baker. “I’m always doing research and talking to customers about what they like.”

BC wines are some of Baker’s favourite, such as Arrowleaf Winery from the Okanagan.

“People like to shop locally, so BC wines are definitely our biggest wine category these days,” says Baker. “However, we do have our higher-end wines that are carefully selected by wine critics who rate them.”

Duke’s has a wall dedicated to 90plus point wines, but also a plethora of budget-friendly international and Canadian options.

“Many folks are interested in our newest cooler type drinks,” adds Baker. “So we always have a contest going on, with new drinks, especially in the summertime. We also do tastings on Friday nights,

Duke’s partner Benz Gillani says the business has changed products dramatically over the years and continues to change based on customers’ tastes. Hoppy craft beers, low sugar spritzers and tasty canned cocktails are in demand.

“We’ll carry the basics, but we specialize in carrying products that our customers want,” adds Gillani. “Whenever a new product comes out, like, for example, Nude, we started to carry that; we bring it in, we see how our customers like it and then we go from there.”

As for very local products, folks can head to the front of the store, near the cash register, to find Salish Sea Spirits, made and distilled here in qathet. In the beer fridge at Duke’s, Townsite Brewing has its lager, IPA, pale ale and many seasonal beers ready to go.

“We have over 100 products on sale every month,” says Gillani. “Our customer service is second to none, and our store is very welcoming. It’s big and well designed with reclaimed lumber from the mill that used to be here.”

Semifreddo with raspberries and pistachios

Looking for a refreshing summer dessert that’ll blow your mind?

Get ready to dazzle your guests with this fruity Italian recipe.

INGREDIENTS

(Servings: 6 to 8)

• 400 grams frozen raspberries, thawed

• 350 millilitres heavy whipping cream

• 3 eggs, separated

• 1/2 cup white sugar

• 1 teaspoon vanilla

• 1 cup pistachios, coarsely chopped

• 1 cup whole pistachios for garnish

• 200 grams fresh raspberries for garnish

• 1 tablespoon icing sugar for garnish

• A few mint leaves for garnish

DIRECTIONS

1. Place a standard-size loaf pan in the freezer.

2. In a large bowl, whip the cream until it forms soft peaks using a mixer or whisk.

3. In another bowl, whisk the egg yolks, sugar and vanilla until pale yellow and smooth.

4. In another bowl, beat the egg whites until stiff peaks form.

5. Pour and gently mix the egg yolk mixture and the whipped egg whites into the large bowl containing the whipped cream.

6. Remove the loaf pan from the freezer and pour in the mixture.

7. Cover with plastic wrap and freeze for at least 6 hours or overnight.

8. Remove from the freezer 15 to 20 minutes before serving.

9. Spread the thawed raspberries over the mixture. Cover the thawed raspberries with the chopped pistachios. Carefully invert onto a serving plate. Garnish the top with whole pistachios, fresh raspberries, icing sugar and a few mint leaves and serve.