The Twillingate Snapshot
- Experience: Shore-side Foraging & Seafood Boil.
- Expert Author: Roland Bast, TMAC Gold Medalist & Travel Photographer.
- Key Operator: Wild Island Kitchen (Crystal Anstey).
- Cultural Connection: Indigenous-led coastal traditions.
- Photography Tip: Use a wide-angle lens for the “set-up” shots and a macro lens (or portrait mode) for the steaming mussel details.
Intent:
This guide provides a first-hand look at the “Slow Travel” food scene in Twillingate. It connects travellers with local Indigenous-led experiences and provides the verified logistics needed to book an authentic 2026 seafood boil.
An Expert Perspective by Roland Bast
Twillingate is often called the ‘Iceberg Capital of the World,’ but my most enduring memory of this place isn’t the ice. It’s a wool sweater, a crackling fire, and the Twillingate seafood boil experience that completely changed how I see local food in Newfoundland.
Getting Lost in the Best Way
My first arrival in Twillingate began with me getting hopelessly lost. Despite the GPS, my sense of direction failed me (haha), but waiting patiently by the water’s edge was Crystal. Dressed in a warm wool sweater, she didn’t seem bothered by the delay. She was already immersed in the world of foraging, ready to show us what the Newfoundland coastline could provide for our meal.
About Crystal
The shoreline is Anstey’s sanctuary. Here, the warmth of a spruce wood fire ignites a sense of belonging, dissolving life’s complexities as wild food simmers above the flames. This fusion of fresh, local food brings her unbridled freedom and exhilarating adventure—a harmonious balance of connection and disconnection.
Deprived of her Labrador kin during her upbringing with her grandmother (a revered elder and residential school survivor), Anstey yearned for familial kinship, finding solace in cooking by the sea or nestled in the forest, drawing closer to Creator and her heritage. Embarking on this entrepreneurial journey was a courageous leap of faith.
Her authenticity, resourcefulness, and fervour shine through in bringing people together over delicious food and warm fires, showcasing the simple joys of fire-cookery.
She cooks for adventure.
Even eight years later, this remains one of the most meaningful travel experiences of my life — and Crystal and I are still in touch to this day.
Wild Island Kitchen isn’t just about a meal,
Crystal Antsley
It’s about the ‘barter economy’ and community resilience.
The Perfect Salt
Crystal’s son was her right hand, tasked with the most important job: collecting fresh, salted water directly from the North Atlantic. It turns out, that is the secret to a perfect seafood boil.
As we sat by the open flame, Crystal started with cod tongues cooked to perfection. Next came the mussels, steamed in that hand-harvested seawater.
The flavours were popping, and the salt levels were spot on. Between bites, we talked about life and the local “barter economy.” Crystal had traded a dozen of her fresh eggs for a loaf of sourdough bread for our table. Everything we ate had either come out of the water that morning or was sourced from a neighbour.
“By’s,” she said with a smile, “she’s fresh.”
A Small World in a Big Landscape
When the lobster came out, it was a masterpiece. Prepared perfectly and served hot, Crystal even cracked them for us—all we had to do was enjoy.
Later, we ended the evening at a trailhead (I believe it was the Back Harbour Trail) to watch a perfect sunset, followed by a pint at the local pub with the seafood boil gang.
That week, I shared some photos of the experience on social media. A few months later, those photos were being published in HOMME Magazine and other columns featuring Crystal and Wild Island Kitchen.
My attempt Return to Twillingate
Years later, I returned to Twillingate. Crystal, called away as I arrived, so I had lunch at a local seafood restaurant nearby. To my amazement, a lady from that very first foraging tour was sitting at the next table. Crystal had texted her to say I was in town. It is this sense of community and the deep Indigenous roots of the land that keep me coming back to Newfoundland.
Twillingate was one of the most soul-stirring stops on my journey. To see how this fits into a larger trip, check out my Full 7-Day Newfoundland Photography Itinerary.
Frequently Asked Queations about Twillingate
A. I highly recommend Wild Island Kitchen. Crystal’s foraging and shore-side seafood boil is a “Slow Travel” experience that uses locally sourced ingredients, Indigenous traditions, and fresh North Atlantic seawater.
A. The Lower Little Harbour Trail (or the Long Point Lighthouse) offers incredible vistas. The elevated cliffs provide a perfect vantage point to capture the sun dipping into the ocean, especially during the “golden hour.”
A. Absolutely. While icebergs are a draw in May and June, the late summer months offer the best weather for foraging tours, whale watching, dinner theatres and hiking the rugged coastal trails without the spring crowds.
About the Author
Roland Bast is an award-winning travel photographer and a TMAC (Travel Media Association of Canada) Gold Medalist. Specializing in “Slow Travel” narratives, Roland focuses on capturing the deep cultural connections between people and the landscapes they inhabit.
His relationship with Twillingate and Wild Island Kitchen spans several years; his original photography of Crystal’s foraging tours has been featured by various journalists to highlight the authentic culinary traditions of Newfoundland. When he isn’t capturing the North Atlantic “golden hour,” Roland works to promote sustainable and Indigenous-led tourism across Canada.
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