We re-visit La Belle Patate - fine poutine on the West Coast · Saturday March 14, 2026 by colin newell
First open in late 2008 (bless their hearts!) La Belle Patate is at 1215 Esquimalt Road a block or two (maybe three) past the
Civic Center and Esquimalt’s original strip mall.
Their specialty is Montreal smoked meat sandwiches and Poutine.
Poutine – dish of French fries, topped with a thick beef (or vegan) gravy and a healthy scattering of cheese curds. And for those who feel that this might not be the most healthy combination of ingredients – We are completely ignorant to the fact that Poutine is a cruise missile with your arteries in the cross hairs. But good. So Good!And today we returned after a break… of a few years. Why?! – Why did we deny ourselves for so long!?
Walking through the doors, today, we were greeted with a hearty Colin Newell! (and Andrea! ) from Matty – We ordered two “Steamie” - the dreamiest of hot-dogs (dressed with kraut and mustard…) and a small order of BBQ Vegan gravied Poutine..
The hot dog is steamed and served on the standard bun with cheese, onions and any assortment of common condiments.
The Poutine, which arguably should be served on a skull and cross bones patterned plate, is as described above; fries, gravy, cheese curds… is so comfort food that every bite is yummy inducing. We washed it all down with a couple of samples of Matty’s private collection of Spruce Beer – - Spruce Beer is a carbonated water (with very little sugar ) and some curious botanicals. You love it or you don’t. I love it!
Lunch for two with more protein that is socially responsible – barely 14 dollars.
Matty is such a gentle giant – I regretted being away so long – but all the warmth and memories flooded back. No, you cannot have poutine every day – once in a while – when you need to feel the love that is all around you!Colin Newell is a Victoria resident (retired 2 years) and a big fan of friendly food and great coffee. With coffee mug in hand, he wanders the streets looking for the ultimate caffeine truth!
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Singing with the trees quick book review · Sunday June 29, 2025 by colin newell
In his debut novella, artist and singer songwriter Rob Fillo invites us on a journey of self discovery, enlightenment and wisdom born of pain.
From the urban malaise of Richmond, British Columbia and the rising spectre of COVID globally, Rob has decided to flee the capitalist establishment and degradation of civilization, casting off the yokes of modernity and boiling down his belongings into the cramped comforts of his 2004 Nissan Sentra.
I took a deep breath and realized that I packed my 2004 Sentra to the gills with nearly everything I owned. I think part of me never wanted to come back to my condo…
In the summer of 2020, Rob Fillo, then 38 years old decided it was time to find out what he was made of – what measure of human man he was — and by what measure he would measure himself. This was, after all, the recesses of Vancouver Island, in all its pitiless and unforgiving and often impenetrable wilderness; from dense black forest, alpine mountains high to plunging rock crevices to a restless Pacific Ocean. And guarding these confines, cougars and marmots and bears (Oh my!)
I imagined I would have to fight a bear — or something — to earn my stripes. I awaited this challenge on my last night, alone in the misty darkness…
Equipped with a keen sense of empathy and the ability to, above and beyond all other things, listen, Rob was quickly initiated into the back-World of Island bush camping and co-existing with his co-escapees. His preternatural skills with the acoustic guitar and West Coast song writing won him quick accolades with groups small and large — quickly leading to headlining small town pub and bistro gigs.
There I was, under the stars, fire blazing, and this goddess of the forest decided to materialize and come sit with me.
At a reasonably lean 80 pages, Rob fills us with wonder within the realm of our surroundings, encouraging us to question our motives in the material World. After two easy breezy reads (yes, you can read this cover to cover in one 1.5 hour ferry ride between Island and mainland…) I felt like I had a brace of important questions for myself (and others) and wanted more. Here is hoping for another chapter in Rob’s life! The life and music of Rob Fillo can be found at his website RobFillo.com – and his books in many respectable bricks and mortar book shops as well as Amazon online.
Colin Newell is a Victoria resident and former authority on the subject of coffee, food and beverage culture… who likes to read and review great books…
Seville Orange and Lemon Marmalade with a twist · Sunday January 26, 2025 by colin newell
I’ll admit it — with an English and Irish family heritage, I am a bit of a marmalade junkie. I’ve been enjoying it since I was a kid – and thankfully have had access to some locally made farm marmalade – albeit with imported Seville oranges.
For some reason or another, I had forgotten about the last batch that I made (a whopping 4 or 5 years ago…) and it was a combo of Seville Orange, Meyer Lemon and Quince. It was epic. Just the right consistency with just the right amount of peel or rind.
About a year ago I had discovered that there was 3 or 4 bottles kicking around. And knowing how diligent I am when preserving (bottling/canning) it, I cracked open a jar one Saturday morning to enjoy with hot, black coffee. What a treat! I was so taken by how delicious this was, that I gave away some of the remaining bottles. That was a smart move as before too long, I was completely out of this previously preserved confiture. Another Saturday morning rolls around and I head for the cellar to see what might be hiding behind forgotten or feared bottles of canned salmon, mystery chutneys and unmarked bottles of what could possibly be distilled dark matter.
Bingo. A bottle of marmalade from one of my wife’s girlfriends “Angie” — while not the Angie from the Rolling Stones song, this Angie whips up a wicked Marm. So thrilled by it I was that I reported it to her — and she said, “That batch is from 6 years ago – why did your wait so long?!” How can I explain… “Hidden behind bottled toxic waste…” Anyway, I was kicked into action!
Anyway. The recipe for my latest concoction!
12 to 14 Seville Oranges (in season from January through February.)
2 to 4 Lemons of any ilk, stripe or varietal.
Have piles of white sugar handy (enough to light up the eyes of your family dentist…)
Juice the Oranges and Lemons with one of the manual juicers shown at right and/or left.
Put aside the spent/juiced rinds of the lemon and orange in a pot.
Put the pulp and seeds into a small pot for a special treatment afterward.
When you have all the juice set aside (in a measuring pot, carafe or what-have-you) put it in the fridge covered.
Take all of the seeds and pulp that you have and put them into a sauce pan with enough water to cover the mixture.
Bring the mix to a very light boil and then reduce to simmer for 30 to 45 minutes. This seed/pulp mix gets this treatment to generate lots of extra pectin (which is key for setting the marmalade. )
Run the pulp/seed/water mixture (which should be in almost sauce form) through a very fine strainer or cheese cloth. The liquid from this exercise goes into your pot/carafe/jug of juice. The seed/pulp remnants go into the compost!
Take your lemon and orange rinds and remove as much pulp as you can that might be left over. Ideally, you want the skins or rind only.
For robust or rustic marmalade, you can use ALL of the rind/skin of all of the fruit but I would advise against that if you are making this marmalade for the first time. Use 1/2 to 3/4 of the skins that you have available.
I tend to cut up the skin/rind into strips that are no more than 1/2” long and as thin as you might think worthy or appetizing. I use a very sharp knife for this — so be very careful! This is where the work gets super risky. Process as much rind as you think worthy of going into your marmalade. I used the rind of every piece of fruit and it the result is: One very thick and rustic marmalade! You have been warned. OK. You have your sliced rind/skin at the ready.
Put all your juice/extract mixture into a suitable pot or dutch oven. Slowly heat while adding 1/2 cup sugar per orange and an additional cup for the lemons. Add your sliced/diced rind. You should have gotten 4 to 6 cups of juice from your lemon/orange juicing combo. If you seem short of fresh juice, you can add 1/4 cup or 200ml (give or take) of bottled organic juice of almost any kind. I used Pomegranate. It’s not too flavour forward but it adds a bit of colour.
Safety note – from this point forward, we are dealing with increasingly hot material. The desire is to bring the liquid/rind mixture to a minimum of 222 to 225 degrees (F) or 104.5 © – at this temperature, these materials if spilled on a human or other living thing can maim or kill. Be very careful.
Common sense here folks: If you have small children, pets or inexperienced kitchen people, keep this in mind – this is a high-hazard activity.
Items required at this point include an accurate analog or digital thermometer — ideally a purpose built candy thermometer.
Additionally, you want the marmalade mixture to pass something called a wrinkle test.
To perform the wrinkle test, add 1/4 teaspoon of the “liquor” or “syrup” in the mix (after it passes 222 degrees) to a plate that has been in the deep freezer for a minimum of a 1/2 hour. Put the plate back in the freezer for 5 minutes or more. Remove the plate and run your finger into the small pool of liquor. If it wrinkles in front of your finger, it has reached the critical set point. If it hasn’t, keep boiling!
When your mix is at that magical “set” point, you want to bottle it. I use glass jars with lids and rings. The discussion of this technique is beyond the scope of this blog — but I could create another blog entry. The two photos above illustrates part of the process. Some other “makers” sometimes pour paraffin wax over the top of the jam/jelly/marmalade before putting on a lid. I use the boiling water immersion method because it is time honoured, safe and guarantees a long shelf life.
Once you get the hang of “basic” Orange marmalade, it opens up a galaxy of infinite variety in terms of additional ingredients, juices, spices, fruit peel and on and on and on – if anyone reading this knows something about adding liquor to marmalade batches, please chime in – I like the idea of the flavour of a single malt whiskey — but I have not idea as to when to add it or how much. Thank you!Colin Newell is a Victoria area resident and long time writer on the subject of coffee and food culture. He can often be found taking up space in a local cafe sipping the best brew the World has to offer.
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Book review - Blood on the Breakwater · Sunday October 8, 2023 by colin newell
Although better known for its tea rooms, English architecture, and a seemingly inexhaustible 12 month blooming cycle, Victoria has rarely been thought of as a petrie dish of murder and intrigue – and yet, award winning journalist Jean Paetkau hits us squarely in the face with a bracing and salty tale of betrayal, dogged journalistic determination, and a hundred year old family scandal!
In her debut foray into crime fiction, Jean has successfully made the leap from children’s books into a very crowded genre often crying for originality. And while I often have the skepticism of a character from a Mickey Spillane novel, I found myself hooked within the first few passages of chapter one.
In Blood on the Breakwater, our heroine, Helene Unger, an often exhausted and bedraggled solo parent, finds solace and comfort from sunset walks on our historic waterfront. And while Victoria and its horizons seem to have sprung from a Toni Onley painting, something more sinister awaits waterside. Her life with “Vancouver Island Radio…” has been one of routine and ritual soon to be shaken up with the appearance of a lifeless woman, Lucy Marino, floating off shore.
To my delight, Jean leaves few Victoria anchors uninvolved and outside the realm of suspicion; the arts, the business of city blooms, bakeries and coffee shops! For residents of our fair garden city, Blood on the Breakwater appears to touch on every hot button issue facing our privileged gilded boulevards – whether it’s bike lanes or ferry traffic or street parking!
While our Helene might be a couple of Fluevog foot steps behind any number of suspicious characters, closely on her heel is Detective Kalinowski who has the shop worn cynicism of a gumshoe twice her age, the twitchiness and suspicion of too many encounters with the dark side of humanity.
Honestly, Blood on the Breakwater is as much a surprising thriller as it is a banter masterclass in the witty/pithy exchanges between detective and civilian investigator (Helene).
Suspects dodge and weave with the unpredictability of sedans in the Douglas-Hillside-Government intersection. I found myself held in place, by the scruff of the neck, as the denouement approached like a runaway steam train over the Malahat. It was exhausting and ultimately satisfying. Begging for more, I only began to imagine the potential sequel and pathways our heroine would uncover in future volumes and adventures.
Blood on the Breakwater is a breezy and tantalizing read – and a must have for Island residents. The book is available at all of your favourite shops – from Munro’s to Bolen Books to Russell Books and, oh yes, very online at Amazon.
Colin Newell is a Victoria resident and writer of words online since 1995. Always on the hunt for a choice piece of fiction, his hand is either holding a coffee cup or a paperback!
