Tried and True

Barbara & David Adams

The Authors

A Few Taste Tempting Samples

Savoury Sunshine Soup

Honeyed Salmon Almondine

Honeyed Salmon Almondine

Cookbook Recipes
Barbara Adams

Cookbook Photography
David Adams

Cookbook Design & Layout
Brenda Andrews (Image 4)

Cookbook Printing
Transcontinental St. John's

Contact details: to place an order or for additional information, email or call toll-free (Year-round) at 1-866-814-8567.

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Tickle Inn

"The hosts provided us with gourmet meals one would expect in a 5 star restaurant."
Guest from Ottawa, ON

Tried and True Recipes


Iceberg with Newfoundland BerriesThe cookbook is fully pictorial. There are over 120 recipes in the book and there is a photograph for each recipe. The recipes are relatively easy to prepare with ingredients that are readily available (or substitutions are suggested). Menu items for meals are included, as well as for tea time and cocktail hour. Tips accompany recipes as needed and a wide selection of interesting facts about Newfoundland and Labrador are randomly scattered among the recipes. As you flip though the pages, your attention will be captured not only by the food photographs, but also sights and scenes around Cape Onion and the northern tip of Newfoundland. You will enjoy this book for more than just the wonderful recipes. It truly reflects the cuisine and character of Newfoundland and Labrador.

Rhubarb Delight

Where to eat in CanadaThe "proof is in the pudding"

This cookbook features the food that guests rave about when they visit the Tickle Inn at Cape Onion.

The "proof is in the pudding" as the Tickle Inn
has been recommended in Where to Eat in Canada every year since 1993.


Tried and True RecipesCookbook Details

Specifications: soft cover, 8.5 x 8.5 inches, coil binding to allow cookbook to stay open

Cost: The cookbook is priced at $21.00 (includes 5% tax). Shipping charges (approximately $5.50) are extra. If you would like to purchase a cookbook, please contact us at

About the Tickle Inn

The Tickle Inn at Cape Onion operated as a Bed & Breakfast/Country Inn for 25 years in the Adams' family home, a Registered Heritage Home in Newfoundland & Labrador. The Inn was operated by David Adams (a fourth generation member of the original family) and his wife, Barbara. On October 1, 2015, the house returned to its original status as a family home, as it began in 1890. David and Barbara can now reflect back on the quarter of a century of the operation of the Tickle Inn, with a sense of accomplishment and pride. Along with the support of Sophie Bessey, their valuable team member, they were able to provide much pleasure to thousands of guests.

During it's time the Tickle Inn at Cape Onion received many tourism awards and was recommended in numerous travel guides. Each year, after Trip Advisor initiated the distinction, the Inn received a Certificate of Excellence. Besides having an outstanding reputation as a bed & breakfast, the Tickle Inn received many accolades for its evening dining and has been recommended in Where to Eat In Canada since 1993. Now, Barbara and David are sharing their recipes with you.

The Tickle Inn at Cape Onion