Tagliatelle with Rainbow Trout, Roasted Tomatoes, and Buffalo Mozzarella


Last weekend I spent two days in one of my favourite places on earth.

Fundy National Park in New Brunswick, Canada is one of the most beautiful places on earth. Yes, I’m biased. Yes, I’m probably right. I’ve spent years going to the park to camp, hike, visit waterfalls, watch beavers swim in the pond…one time we even happened on a whale. Amazing, amazing place. I’m not quite sure what it is exactly, but there is something about being in nature that makes me feel completely at home. Like everything is right in the world, and I have nowhere else to be. Cheesy? Probably. Canadian? Maybe.

I spent two days camping, hiking through the wilderness, and cooking hotdogs over an open fire. I woke up at 4:45AM to shoot the sunrise, and stayed awake til midnight to shoot star trails. I came home exhausted – the very best kind of exhausted. And I loved every second of it.

Here are a few shots of my happy place.





Here is a quick and easy pasta dish that we rock in the summer time around our place. With great ingredients this dish is outta site great. Sometimes the simplest things in life are by far the most delicious.


Tagliatelle with Rainbow Trout, Roasted Tomatoes, and Buffalo Mozzarella 

Serves 4 – 6 

For the pasta;

500 grams Tagliatelle

3 tablespoons lemon juice

5 tablespoons olive oil

2 cloves of garlic, finely diced

For the fish & tomatoes;

1 lb rainbow trout fillets, skin on

2 tablespoon lemon zest

2 tablespoons olive oil, divided

1 cup fresh basil, torn

3 cups cherry tomatoes

1 ball buffalo mozzarella

1 teaspoon red chilli flakes

Preheat your oven to 350 degrees. Bring a large saucepan of salted water to a boil.

Rub your trout with 1 tablespoon of olive oil and your lemon zest. Season with sea salt & pepper. Place the fish skin side down in a large oven safe pan. Toss your tomatoes with 1 tablespoon of olive oil, and a pinch of sea salt, and scatter around the pan with your fish. Roast for 10 – 12 minutes, until the fish has cooked through. Crank on your broiler, and broil until the tops of your tomatoes blister, and the fish starts to blacken.

While the fish is in the oven, cook your pasta according to the package directions. Drain, and set aside in a large bowl.

In a small saucepan, warm your 5 tablespoons of olive oil. When the oil is hot (but not smoking), drop in your garlic, and cook for 45 seconds. Remove the oil from the heat and add your lemon juice. Pour the garlic oil over your cooked pasta and toss to combine. Spoon the pasta onto a large serving plate.

Flake your fish into large chucks on top of the pasta. Add your tomatoes, basil, and buffalo cheese, and sprinkle over your chilli flakes. Serve with extra lemon, and a nice glass of vino. Perfect evening.



  1. Lovely waterfall and delicious pasta and trout! Of course, great photos too!

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