Ontario’s culinary landscape is shaped by the people, places, and partnerships that bring it to life — and few regions tell that story quite like Niagara.
With the release of Niagara Wine + Food, author Magdalena Kaiser captures the essence of the region through its wineries, winemakers, and the dishes that define its sense of place. The book is both a celebration and a snapshot of Niagara’s evolving food and wine culture—bringing together 44 wineries, thoughtfully paired recipes, and stories that reflect the people and landscapes behind one of Canada’s most dynamic culinary destinations.
What makes this story especially meaningful is the presence of Feast On® certified wineries and culinary partners woven throughout its pages.
From iconic names like Inniskillin Wines, Jackson-Triggs Niagara Estate, Peller Estates Winery, and Trius Winery to standout destinations like Ravine Vineyard Estate Winery, Southbrook Organic Vineyards, Vineland Estates Winery, Westcott Vineyards, and Pillitteri Estates Winery, the book highlights producers who are shaping Niagara’s flavour — while championing Ontario-grown ingredients and sustainable practices.
Beyond the wineries, that same commitment carries into the kitchen. Many of the recipes featured throughout the book are contributed by chefs connected to the region’s wineries and culinary community — including Feast On® certified restaurants like Fat Rabbit — bringing a seasonal, Ontario-driven perspective that reflects the spirit of the program and reinforces the connection between what’s grown, poured, and plated across the region.
Together, these partnerships bring the Feast On® philosophy to life — celebrating a food system rooted in local agriculture, seasonality, and a strong sense of place that continues to shape Niagara’s evolving food and wine identity.
A Seasonal Pairing from Ravine Vineyard Estate Winery
For a taste of what unfolds throughout the book, Ravine Vineyard Estate Winery brings together a seasonal Strawberry-Rhubarb Tart with Vanilla Bean Custard alongside their Patricia’s Block Riesling.
Bursting with ripe strawberries and the gentle tang of rhubarb, the tart combines a crisp shortbread crust, velvety vanilla custard, and peak-season fruit for a dessert that feels deeply connected to Niagara’s growing season.
Paired with Ravine Vineyard’s Patricia’s Block Riesling, the result is bright, refreshing, and beautifully balanced—an example of the thoughtful wine-and-food pairings featured throughout Niagara Wine + Food.
Recipe: Executive Chef John Vetere, Ravine Winery Restaurant
Wine Pairing: Ravine Vineyard Patricia’s Block Riesling
Find the full recipe and pairing notes in Niagara Wine + Food.
Excerpted from Niagara Wine + Food: Signature Recipes from Ontario’s Iconic Terroir by Magdalena Kaiser. Photography by Rick O’Brien and Stephen Dominick. Copyright © 2026 Magdalena Kaiser. Republished with permission from Figure 1 Publishing.
Moments like this are what make Niagara Wine + Food feel immersive. It’s not just about wine or recipes — it’s about the relationships behind them. The growers, chefs, and winemakers who work together to shape Niagara’s identity as a destination for food lovers.
As you move through its pages, you’ll discover more than inspiration for your next meal or wine selection. You’ll find stories of craftsmanship, community, and care — values that align closely with the Feast On® program and the businesses it celebrates across Ontario.
Niagara Wine + Food officially launches on May 26, 2026, with copies already beginning to appear at wineries across the region this spring.
For those looking to explore Niagara more deeply — whether through travel, dining, or from your own kitchen — it offers a meaningful place to begin.
And if you’re feeling inspired, join us on Instagram! We’re celebrating the launch with a giveaway featuring two copies of the book.
