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  • Café, Events 24-Jun-2021 01:26 PM

    Maple Shack-Style Brunch - Winter Mountain Adventure

    Maple Shack-Style Brunch - Winter Mountain Adventure

    Escape to a Canadian cabin in the woods for a celebration of all things Maple Syrup and a big hearty brunch.

    So you can't actually travel there but we'll be putting on an indulgent spread of traditional Canadian "Sugar Shack" food, along with bottomless coffee of course and Tumbarumbas resident French Canadian Foodie Annemarie Bolduc to help take you there in taste, aroma and story.

    Come join Annemarie, author of "Snowy Foodie" blog and us for a Tumbarumba style Sugar Shack Sunday brunch - a morning of delicious food shared around the table in honour of our Canadian friends and shared love of mountain life.  We'll be featuring recipes from Annemaries blog and new recipe cards and treasured childhood memories of growing up around maple forests.


    $55 include 'Sugar Shack' Brunch, coffee and maple syrup whisky tastings 

    Buy tickets HERE

    Author of Snowy Foodie Blog, Annemarie has treasured childhood memories of growing up around Maple forests and harvesting the sweet liquid gold straight from the tree.  

    More about Maple Syrup Culture from Snowy Foodie Blog

    The maple leaf is the symbol of Canada and the sweet syrup coming from the trees is a source of Canadian pride. Produced all over the eastern in North America woodland regions, especially in Québec, maple syrup is the most important native food ingredient from the country. Indigenous peoples were the first to cultivate the sugar sap of maple trees and taught the process to the early settlers. When snow begins to melt in spring, the water is absorbed into the maple trees and warmer days push the water back down, which makes it easy to tap. Then begins the season of sugar, normally from mid-March to the end of April. Spring thaw and weather conditions are critical to the length of the sugar season. There are now more challenges adapting with warmer changes as the more a summer is hotter in temperature, the more tree growth is enhanced, the sweetness rate is higher and the harvest comes earlier. The sap, also called maple water, as it is a transparent liquid, is collected from the tree by drilling a hole in the trunk that will leak into the traditional buckets or modern tubing. It is then carried to the “sugar house” to be boiled in a large evaporator to process the water as a concentrated sweet syrup. The syrup is then filtered and bottled or canned.

    AND, More about the Maple Shack Brunch

    Snowy Foodie Blog on Sugar Shack

    Yes, you'll never look at Maple syrup the same again and certainly never accept imitation syrup!  Can't wait to enjoy the morning with you.

    Seats are limited so get yours early.

    Laura x