TABLEMANNERS: A Culinary Review of Hospitality in Antigua & Barbuda
http://www.foodanddrink-caribbean.com Buy copies in Antigua from: Best of Books, Lord Jim's Locker and Chef's World. Copies delivered worldwide, email for details: email@example.com With 150 illustrated recipes tablemanners celebrates the wonderful cuisine and hospitality industry of Antigua and Barbuda, two beautiful Caribbean destinations. Our unique twin island nation boasts a cornucopia of foods, tastes, cultures and smells.Within tablemanners you will explore the delights of Barbuda’s roadside cook-ups, the importance of agro-processing, learn about the Spiny lobster and the origins of black fruit cake.An overview of our annual Mango Festival. We boast of havingsome of the best wine cellars in the Caribbean, thus inspiring you with some great food and wine matchmaking. Discover the origins of our award winning rums, the choice of connoisseurs worldwide. Please relax and enjoy make sure to use your best tablemanners.
tablemanners A Culinary Review of Hospitality in Antigua & Barbuda Gulliver Johnson & Janie Conley First published in Antigua & Barbuda by Leeward Consultants & Associates Ltd., 2011 P Box W343, Woods Centre, St. John's, .O. Antigua, West Indies firstname.lastname@example.org www.foodanddrink-caribbean.com Copyright � 2011, All Right Reserved. This book is protected by copyright and may not be reproduced in any format either part or whole without prior written permission from the publishers. Printed in China ISBN 978-976-8212-69-6 Acknowledgements Authors: Gulliver Johnson and Janie Conley Art Direction: Janie Conley Editor-in-Chief: Madeleine Jardim McComas Editors: Correne Samuel, Claudia E. R. Francis Food Photography: Janie Conley, Gulliver Johnson unless supplied by an establishment Location and Article Photography: Agnes Meeker, Clifford Clark, Gulliver Johnson, Janie Conley, Joe Martin, Philman George The Rhyming Chef, unless supplied by an establishment Graphics and Front Cover Design: Takumi Media Contributing Writers: Madeleine Jardim McComas, Dr. Anthony Richards, Glentis Goodwin, Philman George The Rhyming Chef, Claudia E. R. Francis, Julie-Ann Laudat, Denise Doherty, Ian Horsford, Wine Pairing Consultants: Lisa Farara, David Farara, Catherine Ferraz, Amber Roos, Ali Cook, Paul Noury Recipe Editing: Madeleine Jardim McComas Indexing: Correne Samuel and Madeleine Jardim McComas dIstRIBUtIon In AntIgUA & BARBUdA EM Grimes-Graeme, Best of Books, St. Mary's Street and Royal Palm Court, St. John's, Antigua, West Indies ARTICLES 4. 6. 8. tablemanners Introduction Wine and Food Pairing - With Quin Farara & Co. Ltd. The Christian Valley Agricultural Station RECIPES MANGO PINEAPPLE MENu COMPETITION RECIPES 16. 52. 66. 78. Appetizers Main Courses Desserts Drinks and Cocktails 10. Mango Festival Antigua and Barbuda 14. Mango Pineapple Menu Competition Winners 32. Kennedy's Club Ltd. - The Story So Far 1962-2010 37. The Spiny Lobster 40. Antigua's Seafood Fiesta 60. Chef Profile: Rodrick Travis Beazer 75. Auntie Gwen - Dame Gwendolyn Tonge 76. Three-leaf Tea 88. Agro-Processing in Antigua and Barbuda 91. Susie's Hot Sauce - Rosemarie V. McMaster M.B.E. 92. A Palate Of Possibilities - with Best Cellars Wines & Spirits 102. The Queen Conch 116. Chef Profile: Dezi Banhan 135. Tribute: Carlton Thomas - Home Restaurant 136. Chef Profile: Marika Nurse Anthony 144. Chef Profile: Colleen Simpson 154. Chef Profile: Julian Waterer 162. Barbuda's Roadside Cook-up's 168. Black Fruit Cake - From the Beginning... 172. Chef Profile: The Rhyming Chef - Philman George 178. Antigua Distillery Ltd. - Rum Production in Antigua Contents TABLEMANNERS RECIPES 94. Appetizers and Canap�s 128. Fish and Seafood 142. Poultry and Meat 164. Desserts 182. Cocktails INFORMATION 188. Restaurants and Bars Profiles 219. Purveyors and Specialist Providers Profiles 228. Directory of Restaurants and Bars 232. Directory of Purveyors 233. Directory of Specialist Providers 234. Directory of Agro-Processors 234. Other Recommended Services 236. Recipe Glossary 238. Recipe Index tablemannersintroduction Within the pages of tablemanners tablemanners offers a retrospective culinary read of the current gastronomic landscape in Antigua and Barbuda. It is both a cookbook and a guide, featuring some of the most stunning and innovative food and drink recipes developed by professional chefs and bartenders on both islands. From fine dining Caribbean style at the best resorts to sampling Antiguan rum at a rustic rum shop, the book is a review of our culinary progression over the last seven years. The food and drink offered in Antigua and Barbuda has evolved over the last decade. We are more versatile and innovative, with greater emphasis on the use of local produce, and a parallel growth in availability of local fruits and vegetables. Our suppliers are providing a broader range of imported delicacies, and the growth of our wine and spirit industry has led to more dynamic offerings from our merchants. tablemanners does not proclaim to be a traditional Caribbean cookbook. The recipes presented within these pages capture the essence of modern Caribbean food, and reflect the diversity of other cuisines (Asian, Italian, French to name a few) presented by some of our restaurants and resorts. It mirrors the multicultural personality of the Caribbean region. We have included contemporary versions of some of our classic dishes, such as our national dish, Pepperpot and Fungi, and also Ducana with Salt Fish and Chop-up, another national favourite. The first segment of tablemanners is devoted to celebrating the recipes from the Mango Pineapple Menu Competition, which has been an annual event for professional chefs and bartenders since 2006. The competition is an opportunity for young chefs and bartenders to compete locally before they venture out onto the regional and international competition circuit. Publishing these recipes was an important goal for Madeleine McComas, who organizes the competition every year. We pay homage within these pages to people who, through the example of their lives, have shown us the way. Dame Gwendolyn Tonge (Auntie Gwen to all) hosted one of the world's longest running cookery shows, Cooking Magic, and educated several generations of families on the value of good nutrition. Chef Carlton Thomas, retired owner of Home Restaurant, who developed his version of "Caribbean haute cuisine". This is classic Caribbean food served as a contemporary gourmet product. And we celebrate Rosemary McMaster of Susie's Hot Sauce, who has turned a family legacy into an award winning, internationally known pepper sauce brand. We take a look at Christian Valley Agricultural Station, Antigua's largest government-controlled experimental station, its checkered history and its triumphant revival as the locale of the annual Mango Festival. Our soil bears many treats and we examine the local agro-processing movement, and the (mainly) women who make it a thriving business. We introduce the talents of current and former students of the Antigua & Barbuda Hospitality Training Institute, and showcase some of the internationally influenced cuisine served at places like Le Bistro (French), La Bussola (Italian), and East Restaurant at Carlisle Bay Resort (Southeast Asian), to name only a few. Rum is the irresistible companion to most things Caribbean, and we introduce the Antigua Distillery Limited and its method for making internationally acclaimed rum here in Antigua. Test your mixability skills with great new recipes for rum-based cocktails. And for those who prefer to drink wine with their meal we pair our rich and exciting foods with well chosen wines. So we have worked with true professionals from Quin Farara & Company Limited, Best Cellars Wines & Spirits and Bacchus Wines, for inspired winepairing advice. We love food and drink, especially as we are fortunate enough to live in the Caribbean melting pot of flavour. Two of our most widespread cultural exports are indeed our bold, exotic, and imaginative cuisine and of course, our smooth, intoxicating and exceptional rums. Both are loved all over the world. tablemanners is a sumptuous book filled with excellent food and drink, personalities and venues. Eat 'n' drink til yu belly full! Janie Conley 4 www.foodanddrink-caribbean.com Antigua & Barbuda Food & Drink Guide � a brief history Prior to 2004, most restaurants in Antigua and Barbuda, including resort and hotel restaurants, were known locally only by word of mouth. Bars and casual food and drink establishments had almost no media exposure. There was an obvious need for a publication that addressed this problem. My partner Janie Conley and I launched the Antigua & Barbuda Food & Drink Guide in 2004. Working with a small talented production team, we developed a professional publication. It quickly became the essential medium for promoting and showcasing every food and drink establishment, from the elegant international resort to the smallest bar, as well as suppliers and purveyors of food and drink. Suddenly the whole culinary hospitality industry became visible, with very beneficial results for the participants. The Guide was distributed to all hotels, resorts, restaurants and bars, as well as suppliers and retailers in the food and drink industry. It quickly became the reference book of choice for visitors as well as Antiguans and Barbudans. As the scope of the Guide evolved, it became a who's who of the hospitality industry, and a source of delicious recipes from gifted chefs and bartenders across the twin-island nation. We hosted our first Food & Drink Industry Party in 2008. It was a spectacular event, bringing together the entire culinary industry at a serious gastronomic gathering. Chefs, food and beverage professionals, mixologists, gourmands, and connoisseurs of fine dining all met at the prestigious Blue Waters Hotel for a memorable evening. Everyone who counted in hospitality was under the same roof � an important consideration for talent-spotting by industry professionals. Food was prepared by the best chefs on the island, each working with a student from the Antigua & Barbuda Hospitality Training Institute, to give young students early exposure to their chosen profession. The 2008 Industry Party was pronounced a phenomenal success and an auction raised college fees for two students. The second Industry Party, held in 2009, launched the opening of Sugar Ridge Hotel. Events at this ambitious party included outstanding entertainment, gourmet canap�s, an international selection of drinks, and a BBQ cook-off. The BBQ cook-off was sponsored by the u.S. Meat Export Federation, with the incentive that the winning team would travel Puerto Rico to compete in the Cattlemen's BBQ Sauces and Caribbean BBQ Association's third annual BBQ contest. The National School Meals Programme Team, aptly named "The Wadadli Grill Masters" won the right to compete in Puerto Rico, and placed within the top 5 positions in 3 categories, and eighth overall, with 43 regional teams competing. An auction on the night sponsored two students to accompany the team to Puerto Rico. Toward the end of 2009 we met an important and very talented ambassador for Barbuda named Philman George, also known as "The Rhyming Chef", and his fianc�, Ngardy Conteh, a gifted filmmaker and video editor. Philman is a multi-talented chef with international experience, who fuses his culinary skills with his love of hip-hop to produce an exciting and unusual TV show called "The Rhyming Chef Barbuda" which airs out of Toronto. Our team and The Rhyming Chef team hit it off immediately, and have since collaborated on a number of projects centered on the pleasures of island food and drink. Together we produced the first Food & Drink Guide DVD, and six months later a culinary Food & Drink TV show for local television networks. The second show in this series is due for release in 2011, and will be aired throughout the Caribbean. The biggest and most exciting initiative by Food & Drink Guide in 2010 was the production of "tablemanners", a roundup of the first seven years of the Guide in the form of a vibrant and beautifully designed coffee table book. The book you hold in your hands is the result of a dream: to produce a publication that will celebrate a turning point in our development as a tourist destination. We are a place where good food and drink are central to the hospitality we offer to visitors and local friends alike. As the market for visitors to the Caribbean recognizes and embraces culinary tourism, Antigua and Barbuda will be in the forefront of this new trend. Within the pages of this book you will see that we have the talent, and we have the place. Antigua and Barbuda. Gulliver Johnson www.foodanddrink-caribbean.com 5 Wine&FoodPairing with Quin Farara & Co. Ltd. written by Lisa Farara and Janie Conley The Caribbean is not generally considered a region of the world for wine drinking or drinkers. Rum, cocktails and beer � yes, of course, but wine...maybe just on Sundays. However, thanks to importers and distributors like Quin Farara & Co. Ltd., Antigua and Barbuda has received a crash course in wine appreciation. Quin Farara is one of the leading fine wine and spirit purveyors who have led the way in introducing a wider variety of wine styles, blends and vintages to the islands. Culinary experimentation is fun and adventurous in Antigua and Barbuda where we have an exciting culinary scene with an endless range of aromatic spices, fresh local fish and seafood, quality meats, both imported and locally reared, and locally grown fruits and vegetables. Restaurants in Antigua and Barbuda represent an international range of regional cuisines, and not all are Caribbean, so pairing food and wine here often leads to intriguing discoveries. An interesting trend to note is the growth of wine appreciation in Antigua and Barbuda, where wine consumption per capita from 2004 to 2008 grew by almost 25% and continues to grow at a rapid rate, (statistics from the Wine Institute). Now that we in the Caribbean have mastered the pleasures of wine drinking, the question we often ask ourselves is, how do we marry our exotic foods with the ever-growing diversity of wines from across the globe? That's easy; there are no absolute hard and fast rules. It is just a matter of discovery. Just as the right combination of ingredients complements and highlights each other to create a gourmet dish, pairing the right wine with a meal creates an exciting synergy that enhances the experience of both food and wine - creating a match made in heaven. Thankfully, gone are the days of "white wine with chicken and seafood and red with red meat". These days we tend to consider the complexity of a dish and its components, cooking method, weight and seasonings with the body and balance of the wine in order to strike the perfect balance. Ask yourself, does the sauce dictate the flavour of the dish and is it heavy and intense or light and mild? What are the chief herbs or spices used? Are these powerful or subtle? Does the dish have complexity, with lots of juxtaposed flavours? All these points will determine how you decide. More complex foods should be paired with fruity, one-dimensional wines, whereas more complex wines may be paired with simpler foods to avoid having the personalities of the wine and food competing with each other. Gewurztraminer, Reisling, Pinot Gris and Muscat are aromatic wines that pair well with spicy Caribbean, Asian with ginger flavours and also fruity foods. The wines from Alsace are known for aromas of clove, cinnamon, and nutmeg, which may bring out the allspice side of a jerk seasoning, for example. Try them with curries, pork, plantain and desserts. Sauvignon Blanc co-exists well with poultry, fish, conch and lobster. It is a great match for fruit salsas, especially with pineapple. They are generally quite crisp, and refreshing wines, so they handle spicy foods well. Chardonnay pairs very well with creamy white sauces, to cut through the fat and cleanse the palette. Enjoy with zesty citrus and thyme flavours. Great with poultry, veal, crab, shellfish and scallops. If pairing with a spicier dish a Chardonnay labelled "unoaked" or "unwooded" is the best option, France's Chablis or Maconnais wines are some of the best examples of this style. Chenin Blanc is made from a white grape indigenous to the Loire Valley in France (Vouvray Chenin Blanc). It can be versatile with food pairings due to its mainly neutral palate. Great with fruit flavours and spicy Asian style foods. The classic Merlot grape originated from the Bordeaux region of France and it typically produces a lower tannin level and a softer tasting wine. Because Merlot is a mediumbodied wine it pairs easily with medium-weight meat dishes like veal, beef and duck, but does not pair well with many fish dishes. It pairs wonderfully with hearty red sauce pastas and pizzas. Merlot is also an excellent complement to dark chocolate. 6 www.foodanddrink-caribbean.com Cabernet Sauvignon is by far the most popular and well-known red wine. High in tannins, it is excellent with rich and bold dishes, but not spicy pungent foods unless you like lots of bite. It pairs well with dishes made with red wine and rich red sauces and stews. Enjoy Cabernet with lamb, beef, pork and pizza. It is the ultimate accompaniment to quality steaks. Pinot Noir is generally regarded as the most food-friendly grape variety with moderate tannins and a vibrant flavour. Considered the "ultimate food wine", it pairs effortlessly well with earthy flavours of mushrooms, sweet vegetables like tomatoes, beetroot and carrot, also with leaner meats such as game, veal and poultry. Smoky flavours marry well � try it with smoked duck, lamb and strong cheese. Syrah or Shiraz wines are great with goat, beef, lamb and poultry. If pairing with spicier curries go for the smoother varieties from Australia and California which offer up enough fruity concentration to match the sauce, while also rising above the spice of the curry. These wines are perfect for outdoor cooking. They pair well with barbecued/grilled foods and work perfectly with lots of spices and herbs including garlic, curry, tarragon, basil and rosemary. Ros� wine can vary considerably in colour as well as flavour and complexity depending on the grapes used, the region it comes from and the producers' style. However, most are meant to be refreshing wines that are served chilled and have lively fruity aromas and flavours. Elegant Provencal ros�s are great with light salads, seafood, pork, lobster, grilled fish or delicately cooked rare lamb. Also try Cabernet-Syrah blends with game hens, roast duck or chicken and quail dishes. Champagne stands on its own and goes well with almost anything, and, of course, with nothing at all. These are just a few examples of the most common and widely available types of wine, although there are hundreds to choose from. With each variety the characteristics will alter according to the country of origin, climate, soil, blend etc... If in doubt, ask an expert. The team at Quin Farara will be happy to assist you to match a new wine with an old recipe or pair an old favourite with something new. You don't have to be a wine connoisseur or gourmet cook to master the rudiments of food and wine pairing; after all it's just a matter of taste. But whilst on your journey of discovery keep a few generalities in mind. GENERAL GUIDELINES FOR WINE PAIRING Consider the food and the wine to be one dish. Rich foods are best served with full-bodied wines, while light or tangy dishes are best served with a wine of similar characteristics. Generally speaking � light-bodied wines go best with steamed or poached foods and full-bodied wines go best with roasted or baked dishes. Think complementary or contrasting when serving wine with dessert. It should be as sweet as the dish, or sweeter. Acidic wines go best with salty or fatty foods. Don't get stuck following old stuffy rules and serve only white wines with fish and chicken, or only red wines with beef. Wines you enjoy on their own may taste very different with food. Try (where possible) to choose food and wines from the same geographical region. Start with the wine and then create the food around it. It's much easier to plan a menu once you've chosen the wine. Sometimes it's best to just forget all of the rules and choose your favourite wine. www.foodanddrink-caribbean.com 7 ChristianValley THE Agricultural Station Christian Valley is a rich and fertile area deep in the forested folds of the Shekerly Mountains in southwestern Antigua. The valley is watered by streams from the hillsides around, and its annual rainfall is many times the norm for the rest of the island. In the farthest reach of this valley, more than 3 miles in from the main road between Jennings and Bolans, lies a 140 acre government agricultural station with flourishing plantations of mango, citrus, guava, cashew, soursop, avocado, golden apple, coconut, and many other tropical fruit trees. This, however, was not always so. In colonial times, the land in Christian Valley and neighbouring Blubber Valley as cultivated for sugar cane, and traces of the plantation houses built there can still be found today. During the 17th and 18th centuries, the surrounding hills served as a refuge for runaway African slaves known to us as the Maroons. Maroon trails on the higher slopes are still used today by foresters, farmers and by the occasional hiker seeking unspoiled terrain. By the mid-20th century Christian Valley and the adjacent estates of Blubber Valley and Dunnings were planted with sugar cane, with scattered tenant farmers also growing ground provisions. Early in the 1970s, a local farmer, the late Sir Robert Hall, served as Minister of Agriculture and championed a program of agricultural diversification away from dependence on sugar cane. He established the government agricultural station by persuading tenant farmers to move location. Resistance to this initiative caused a political storm at the time, and some farmers remained on the land until the 1990s. In 1971, ten years before Antigua and Barbuda became an independent nation, a grant was received from a British development fund. The grant was used to create terraced fields for fruit trees along the contours of the lower slopes of the valley, and to build a station manager's residence and farm buildings. Some of the well-designed stone walls defining these terraces can still be found on the slopes. Christian Valley Agricultural Station was officially opened in 1975. Between 1971 and 1975 some 25 varieties of mango were introduced to the Valley by grafting from Florida collections. Pumpkins were planted among the young mango trees, and yielded a bountiful harvest, and an orchard of soursop trees flourished beneath taller coconut trees. The station was staffed by as many as 30 workers, including agricultural cadets drawn from the nearby villages of Jennings and Bolans. The station boasted several tractors, a fully equipped tree nursery with a soil sterilizer, and a shredding machine which produced coconut coir planting material from dry coconut husks. Christian Valley was seen as the emerging agricultural hub of the South, and there were plans to administer Cades Bay Pineapple Station and other government agricultural operations, such as the Forestry Division, from this location. During its heyday, Christian Valley Agricultural Station provided high quality planting material for fruit farmers, and promoted and 8 www.foodanddrink-caribbean.com written by Madeleine Jardim McComas, Chairperson, Mango Menu Culinary Competition Committee demonstrated good plant husbandry. A change of government, together with the growth of tourism and the hospitality industry in Antigua from the late 70s on, stalled the Christian Valley agricultural initiative even as it began to show great promise. Plans were shelved, government involvement was reduced to a minimum, and the beautiful fruit terraces fell into disuse, and became overgrown and unproductive. Into this vista of neglect came the Southern Baptist Convention of the uSA, through the intervention of the local Central Baptist Church. In a collaboration that proved to be beneficial for Christian Valley, 20 acres of the valley were devoted to Brazilian cashew trees. The Southern Baptist initiative resulted in increased mechanization for the agricultural station, introducing tractor mowers and drip irrigation, which has since transformed agriculture in Antigua. Despite considerable interest from private farmers, the project was eventually handed over to the Antiguan government as a part of Christian Valley Agricultural Station, and the government agreed to provide planting material to all farmers. From 1988 to present, citrus and mango plants have been distributed extensively to local farmers. Experimental food processing labs were introduced throughout the Caribbean in the early 1980s, with British government assistance. A fruit processing unit was established at Dunbars Agricultural Station on Friars Hill Road, and fruit was supplied from Christian Valley and also from Cades Bay Pineapple Station. Dunbars developed a range of fruit preserves, including jams, jellies, fruit cheeses, fruit leathers and solar dried fruit. Workshops were held to demonstrate these preservation techniques to interested local vendors. A tentative return to the land and to agriculture appeared to be emerging. And then disaster struck. Four powerful hurricanes ravaged Antigua between 1995 and 2000, with a disastrous impact on Christian Valley and other government agricultural stations. The first storm demolished the soursop orchard and felled many of the coconut trees. The citrus plantings were also damaged. up in the forest, the hurricanes destroyed terraces and trails. Despite these setbacks, Christian Valley Agricultural Station has contributed since 1988 to the distribution of over 22,000 citrus plants and some 10,000 grafted mango plants for local cultivation. A change of government in 2004 brought renewed attention to Christian Valley. The new government introduced the concept of fruit and vegetable selfsufficiency for Antigua,and Christian Valley Agricultural Station became the place where this movement could best be demonstrated. Mr. Dandridge `Danny' Joseph was appointed to manage the Agricultural Station, and to find ways to bring Christian Valley back to the productivity of the early 1970s. Danny Joseph was a man of vision, and he understood that once the fruit plantations were improved and in full production again, public awareness of the value of this fertile valley on a relatively dry island would greatly enhance his chances of success. www.foodanddrink-caribbean.com 9 MangoFestival Antigua&Barbuda One day in June 2005, a retired couple in search of a supply of fruits to experiment with local fruit candies turned off the main road at Jennings Village, and made their way up three miles of very bad road to Christian Valley Agricultural Station. They fell into a discussion with Danny Joseph about the possibilities of promoting Christian Valley to the public as a resource for fresh fruit and planting material. From this casual meeting at Christian Valley, the idea for an annual mango festival was born. The couple, Jim and Madeleine McComas, agreed to serve as volunteers on a committee with Mr. Joseph to develop a mango festival concept. The first chairman of the Christian Valley Mango Festival Committee was Dr. Anthony Richards, the then chief chemist for the Ministry of Agriculture. Dr. Richards' mandate within Agriculture included finding ways to expand the use of locally produced fruit on the island. He was uniquely positioned to champion the concept of an annual mango festival. His vision, energy and enthusiasm, established the mango festival as an annual event. The event encompasses a wide variety of activities including a Christian Valley stall selling mangoes and fruit trees, food and drink vendors, a stall offering culinary herbs and one with books on fruit propagation and the culinary arts. There are children's games and competitions, hikes that follow old Maroon trails, an agro-processors competition for products made with mangoes and other local fruits, an amazing mangoeating competition, a mango and shack-shack version of the egg and spoon race, and a separately organized culinary competition for professional chefs and bartenders called the Magic Mango Menu. The MangoFest Committee was established in 2005. Committee members came from the Ministries of Agriculture and Tourism, from the Forestry Division and the Environmental Division, the Inter-American Institute for Cooperation in Agriculture, and also, in later years, from the uS Peace Corps and the local Young Rotarians, as well as the private sector. Jim McComas raised funds from the private sector to support Mango Festival activities. Among the earliest sponsors of MangoFest were the Global Bank of Commerce and La Perla Living; later sponsors included Kelsick Insurance Agency. These sponsorships continued until 2009. New sponsorship for 2010 includes Digicel, Photogenesis and Search Antigua; the company responsible for building the official Mango Festival website: www.antiguamangofest.com In the early years of the Mango Festival, The Honourable Harold Lovell, (then Minister of Tourism), saw the potential for broadening the appeal of Antigua beyond sun, sand and sea, and gave the Mango Festival his valuable support. He encouraged the early efforts of the committee to hold an annual culinary competition for professional chefs and bartenders, and suggested that from the point of view of the Ministry of Tourism, this event would be the most likely of all the events to attract tourists to Antigua. Mr. Cortwright Marshall, then Deputy Director of Tourism, was Chairman of the MangoFest Committee from 10 www.foodanddrink-caribbean.com written by Madeleine Jardim McComas, Chairperson, Mango Menu Culinary Competition Committee 2007-2008. In 2009, the new Minister of Agriculture, the Honourable Hilson Baptiste, declared that the Mango Festival was the most important annual event in Agriculture, and put the weight of his Ministry behind the committee. Committee Chairmanship passed from Tourism to Agriculture, and Mr. Jebediah Maxime, acting Director of Agriculture, became the Chairman for 2009 and 2010, with Mr. Caudley George, Public Relations Specialist for the Ministry of Tourism as deputy chairman. With Minister Baptiste's enthusiastic support the number of MangoFest events proliferated, with an official reception to launch MangoFest in May, a number of mango-related events for schoolchildren in June, a Mango Awareness Day, a Pineapple Awareness Day, and the renamed Mango Pineapple Menu Culinary Competition in late July or early August, followed by the Mango Festival at the height of mango season in mid-August. MangoFest in Antigua has now become an established annual event, second only to Carnival as a major public celebration, and the story of its success has spread to other Caribbean islands. Trinidad held its first Mango Festival in 2009. committee also sought ways to expand the culinary uses of the abundant annual mango crop. While a number of farms, in addition to Christian Valley, had flourishing mango plantations, mangoes had very limited use in hotel and resort cuisine. The committee decided to establish a culinary competition with mango as a main ingredient in each dish and drink. The goal was to encourage a broader and more imaginative use of mangoes in hospitality cuisine. Magic Mango Menu 2006, was held at the Antigua and Barbuda Hospitality Training Institute, which became the established venue for the annual event. The first Chefs Competition attracted 8 contestants. The Bartenders Competition was smaller, with only 3 contestants. Contestants came from Carlisle Bay Resort, Galley Bay Resort, Jumby Bay Resort and The Beach House Hotel in Barbuda. Judges in this first year of the competition were selected from local farmers and agro-processors and the Home Economics Teachers Association, and included 2 professional chefs. Food and Drink Guide, founded in 2004, agreed to cover the competition, and has continued to do so every year. Magic Mango Menu 2006 was a modest beginning for an ambitious project, but it was clear that there was potential for a more professionally oriented competition in future years. The organizing committee for Magic Mango Menu 2007 and in succeeding years was chaired by Madeleine McComas. The committee set out to expand the number of hotels, resorts and restaurants entering contestants, and to select judges from the Mango Pineapple Menu Competition for Professional Chefs and Bartenders The primary focus of the Mango Festival Committee 2005 was to develop plans for the first Mango Festival to be held in the summer mango season of 2006. The www.foodanddrink-caribbean.com 11 MangoFestival Antigua&Barbuda professional ranks of senior chefs and bartenders on the island. The Antigua Hotel and Tourist Association promoted Magic Mango Menu in their newsletter to hotels and resorts, with excellent results. Entries for the Chefs Competition increased to 10, and entries for the Bartenders Competition increased from 3 to 5. Participating hotels, resorts and restaurants were Carlisle Bay Resort, The Sticky Wicket Restaurant, La Bussola Restaurant, The Beach House in Barbuda, Jolly Beach Resort, and Coconut Grove Restaurant. Magic Mango Menu 2008 was open to a number of guests, who watched contestants at work in the kitchen and the bar - they also viewed the finished dishes and drinks. To mark this step, the first-place award for the Chefs Competition was named the Dame Gwendolyn Tonge Award. It honoured a lady better known in Antigua and the Caribbean as Auntie Gwen. She is famed for her commitment to nutrition and good food and celebrated for the longest running TV cooking show in the world; Cooking Magic. The Chefs Competition in 2008 attracted 11 contestants, and the Bartenders Competition was again 5 contestants. They represented Carlisle Bay Resort, Fabian's Restaurant, Hawksbill Rex Resort, Hermitage Bay Resort, Jolly Beach Resort, The Pavilion Restaurant, and Sticky Wicket Restaurant. Magic Mango Menu became Mango Pineapple Menu in 2009 at the request of Minister Hilson Baptiste. The result of this change has been an even greater variety in the chefs and bartenders offerings. Registration for both the Chefs and Bartenders Competitions broke all records in 2009, with 16 registered chefs and 10 bartenders. Contestants came from Carlisle Bay Resort, The Beach Restaurant, Blue Waters Antigua, Hermitage Bay Resort, The Inn at English Harbour, Jolly Beach Resort, Trade Winds Hotel, and Sandals Grande Antigua. The event was open for the first time to the general public, with refreshments offered by Shirley Heights Look Out and Mama Lolly's, as well as Antigua Dairy's Yao Ice Creams and Tropical Fruit Sorbets. Over 200 people came out to see the competition offerings, and the event was a great success. Mango Pineapple Menu 2010 was open for the first time to a limited number of student chefs from the Antigua and Barbuda Hospitality Training Institute, as a way of broadening their experience. Students were expected to compete on an equal footing with the professional chefs, and third-place in the Chefs Competition was won by Kassim Smith, student chef at ABHTI. There were 15 registered chefs and 8 bartenders for the 2010 contest from The Beach Restaurant & Bar, Blue Waters Antigua, Carlisle Bay Resort, Curtain Bluff Resort, Galley Bay Resort, Hermitage Bay Resort, Jolly Beach Resort, Sugar Ridge Resort, St. James Club, and The Tides Restaurant. The competition now attracts a diverse group of contestants and has become a springboard for young professionals in the hospitality industry to launch themselves on to the regional and international competition circuit and to become known beyond Antigua and Barbuda for excellence in their professions. 12 www.foodanddrink-caribbean.com JuDGES FOR THE CHEFS COMPETITION 2006 gloria david - Agro-processor, producer of jams, jellies and other fruit confections grant Joyce - Farmer, Claremont Farms colleen simpson - Chef Instructor, Antigua and Barbuda Hospitality Training Institute Julian waterer - Chef/Owner, Julian's Alfresco Restaurant. karine Pequet-Vidal - Executive, Food & Beverage Consultant, Cayenne Partners Amber Roos - Sales Representative, Best Cellars Wines & Spirits JuDGES FOR THE CHEFS COMPETITION 2009 Kitchen/Technical Andrew 'stan' Baxter - Executive Chef, Galley Bay Resort and Spa christophe Blatz - Executive Chef, Curtain Bluff Resort colleen simpson - Executive Chef, National School Meals Program Presentation/Tasting JuDGES FOR THE BARTENDERS COMPETITION 2006 magarettia Perry - Teacher of Home Economics Jermilla kirwan - Marketing Executive, and star of the film "The Sweetest Mango" JuDGES FOR THE CHEFS COMPETITION 2007 Verman 'dezi' Banhan - Executive Chef, Hermitage Bay Resort leroy Hodge - Head Chef, Bay House Restaurant, Trade Winds Hotel Antonio Papa - Marketing Executive, Food and Drink Guide colleen simpson - Chef Instructor, Antigua and Barbuda Hospitality Training Institute Julian waterer - Chef/Owner, Chef's World Rosemarie V. mcmaster - Owner, Susie's Hot Sauce Products carl thomas - Owner/Chef, The Home Restaurant JuDGES FOR THE BARTENDERS COMPETITION 2009 Alfredo diedrick - Manager, Blue Bar and Lounge Amber Roos - Sales Representative, Best Cellars Wines & Spirits garth white - Restaurant Manager, Sandals Grande Antigua Resort JuDGES FOR THE BARTENDERS COMPETITION 2007 Amber Roos - Sales Representative, Best Cellars Wines & Spirits V. solomon - Head Bartender, The Coast Bar & Nightclub JuDGES FOR THE CHEFS COMPETITION 2010 Kitchen/Technical Jean Fran�ois Bellanger - Executive Chef,Coconut Grove Restaurant Juan Bochenski - Executive Sous Chef, Jumby Bay Resort colleen simpson - Executive Chef, National School Meals Program Presentation/Tasting leroy Hodge - Senior Chef, Bay House Restaurant, Trade Winds Hotel nigel martin - Executive Chef, Cocobay Resort derede samuel whitlock - Director of the Antigua and Barbuda Tourism Office for North America JuDGES FOR THE CHEFS COMPETITION 2008 Kitchen/Technical colleen simpson - Chef Instructor, Antigua and Barbuda Hospitality Training Institute graham singer - Executive Chef, Blue Waters Antigua Presentation/Tasting leroy Hodge - Head Chef, Bay House Restaurant, Trade Winds Hotel Julian waterer - Chef/Owner, Chefs World JuDGES FOR THE BARTENDERS COMPETITION 2010 lisa Farara - Marketing Manager, Quin Farara & Company Ltd. clifford Haynes - Restaurant Manager for Carmichael's Restaurant, Sugar Ridge Hotel garth white - Food and Beverage Manager, Sandals Grande Antigua Resort JuDGES FOR THE BARTENDERS COMPETITION 2008 Antonio Papa - Marketing Executive, Food and Drink Guide www.foodanddrink-caribbean.com 13 MangoPineapplemenu CompetitionWinners MAGIC MANGO MENu 2006, WINNERS OF THE CHEFS COMPETITION First Place: desroy spence Chef de Partie, Carlisle Bay Resort Appetizer: Mango & Smoked Duck Breast with Roasted Pepper Salad Main Course: Cobia, Julie Mango and Salsify second Place: Frederic wagnon Executive Chef, Jumby Bay Resort Main Course: Rack of Lamb, Sensation Mango, with Mango Calaloo Curry Dessert: Caramelised Edward Mango Mousse with Green Liqueur Shot third Place: Joy semple Chef de Partie, Carlisle Bay Resort Appetizer: Asinan Salad with Sweet Pickled Julie Mango, Local Fruit and Vegetables Main Course: Dry Red Prawn Curry with Green Mango and Kaffir Lime most Innovative chef: charlesworth Jeremy Sous Chef, Jumby Bay Resort Appetizer: Grilled Vegetable Salad with Two Juices Mango Vinaigrette Main Course: Pan Fried Swordfish with Imperial Mango Relish second Place and most Innovative chef: nadia Robinson Chef de Partie, Curtain Bluff Resort Main Course: Grilled Snapper Marinated in Garlic-Lime, with Tropical Mango Salsa and Mashed Cassava Dessert: Tropical Fruit Sushi third Place: Brian samuel Chef, Jolly Beach Resort Main Course: Mango Seafood Water with Pepper Sticks Dessert: Mango Ducana with Caramelised Raisins MAGIC MANGO MENu 2007, WINNERS OF THE BARTENDERS COMPETITION First Place: Juney James Carlisle Bay Resort Beverage: Mango Turn On - Mango Pur�e, Pineapple Juice, Heavy Cream, Basil Leaves, Sugar Syrup Cocktail: Juney Mango - Mango Pur�e, Absolut Kurrant Vodka, Banana Liqueur, Grenadine second Place and most Innovative Bartender: trevor Isaac Sticky Wicket Restaurant Beverage: Virgin Mango Strawberry Colada - Julie Mango Pur�e, Strawberry Pur�e, Coco Lopez Cocktail: Mango Passion - Julie Mango Pur�e, Passion Fruit Syrup, Light Rum third Place: gem Ferris Jolly Beach Resort Beverage: Julie Fantasy - Mango, Banana, Passion Fruit, Lime Juice and Grenadine Cocktail: Mango Diablo - Mango, Light Rum, Blue Curacao, Lime Juice, Sugar Syrup, Grenadine MAGIC MANGO MENu 2006, WINNERS OF THE BARTENDERS COMPETITION First Place & most Innovative Bartender: mike desouza Beach House Hotel, Barbuda Beverage: Mango Colada - Julie Mango, Milk, Corn Syrup, Coconut Cream and Grenadine Cocktail: Mango Polo - Julie Mango, Pineapple Juice, Vodka and Sugar Syrup second Place: Janice ledeatte Jolly Beach Resort Beverage: Mango Pineapple Delight - Julie Mango, Pineapple, Lime Juice and Sugar Syrup Cocktail: Mango Slide - Julie Mango, Baileys Irish Cream and Cavalier Rum third Place: charlesworth edwards Jolly Beach Resort Beverage: Mango Maniac - Julie Mango, Passion Fruit Syrup, Lime Juice and Angostura Bitters Cocktail: Smooth Runnings - Julie Mango, Peach Schnapps, Passion Fruit Syrup and Cavalier Rum MAGIC MANGO MENu 2008, WINNERS OF THE CHEFS COMPETITION dame gwendolyn tonge Award for First Place: onaldo williams Chef de Partie, Sticky Wicket Restaurant Appetizer: Mango Shrimp Salad Main Course: Mango Pork Tenderloin with Mango Spiked Sweet Potatoes and Baby Bok Choy second Place: dale straker Chef de Partie, The Pavilion Restaurant Appetizer: Sauted Shrimp with Salsa and Mango-Slaw Main Course: Pan Roasted Venison with Caramelised Butternut Squash and Grilled Green Mango third Place: dwayne thorpe Commis 1, Carlisle Bay Resort Appetizer: Thai Tuna, Shrimp and Mango Sashimi Rolls Main Course: Duck Breast with Oriental Fruits most Innovative chef of 2008: sean weekes Sous Chef, Hawksbill Rex Resort Appetizer: Grilled Vegetables and Mango Salad Main Course: Red Snapper Saute with Herbed Potatoes and Vegetables MAGIC MANGO MENu 2007, WINNERS OF THE CHEFS COMPETITION First Place: Jean Fran�ois Bellanger Chef, Coconut Grove Restaurant Appetizer: Yellowfin Tuna on Green Mango Coleslaw with Pearl of Mango Salsa Main Course: Antigua Queen Snapper Napoleon with Mango and Julie Champagne Sauce 14 www.foodanddrink-caribbean.com MAGIC MANGO MENu 2008, WINNERS OF THE BARTENDERS COMPETITION First Place and most Innovative Bartender: tajah Phillips Hermitage Bay Antigua Beverage: Frozen Mango Heat - Mango Pur�e, Pineapple Pur�e, Passion Fruit, Ginger Syrup, Grenadine Cocktail: MAN-on-the-GO - Mango, Passion Fruit, Light Rum, Malibu Rum, Banana Liqueur, Apple Pucker, Basil second Place: trevor Isaac Sticky Wicket Restaurant Beverage: Mango Rhythm - Mango, Pineapple, Strawberry, Sugar Syrup Cocktail: Barbuda Sunset - Mango Pur�e, Coconut Rum, Blue Curacao, Orange Juice, Grenadine third Place: Juney James Carlisle Bay Resort Beverage: Candy Mango - Mango Pur�e, Pineapple Juice, Coconut Cream, Grenadine Cocktail: Julini (Mango Martini) - Mango Pur�e, Smirnoff Vodka, Cointreau, Blue Curacao, Lime Juice Beverage: Princess - Pineapple and Mango, Guava Passion, Sugar Syrup, Grenadine and Lime Juice Cocktail: Envy - Pineapple, Mango, Peach and Passion Fruit, with Blue Curacao and Coconut Vodka third Place: lisa Ford cannonier Galley Bay Resort and Spa Beverage: Mango Sunset - Mango, Watermelon, Lime Juice and Sugar Syrup Cocktail: Flamboyant Mango Chino - Mango Syrup, Pineapple, Light Rum, Cinnamon and Lime Juice MANGO PINEAPPLE MENu 2010, WINNERS OF THE CHEFS COMPETITION dame gwendolyn tonge Award for First Place: david Browne Sous Chef, Galley Bay Resort and Spa Main Course: AntiguaNice Chicken with Julie Mango and Cornmeal Stuffing, served with Pineapple Plantain Creole Dessert: Julie Mango Cheesecake with Cinnamon-Roasted Pineapple and Mango Chutney second Place: kerry simmons Cook, Hermitage Bay Resort Appetizer: Honey Pork Tenderloin with English Harbour Rum and Ginger, served with Pickled Mango and Herb Oil Main Course: Salt Fish and Mango Ducana with Chop up third Place and most Innovative chef: kassim smith Student Chef, Hospitality Training Institute Appetizer: Country Style Tomato Bombe stuffed with Mango, Pineapple and Corn, served with Mango Vinaigrette and oven crisped Parmesan bread Main Course: Grilled Iguana Terrine with Spicy Mango Pineapple Sauce, Spaghetti Squash and Green Onion Bulgur Pilaf MANGO PINEAPPLE MENu 2009, WINNERS OF THE CHEFS COMPETITION dame gwendolyn tonge Award for First Place and most Innovative chef: lenroy williams Commis Chef, Hermitage Bay Resort Main Course: Oven Roasted Mango-Stuffed Lamb Loin wrapped in Potato Slices With Carrots & Asparagus, Pineapple & Green Peppercorn Chutney, and Mango Sauce Dessert: Mango-Caramel Crepe with Cavalier Rum-Roasted Pineapple and Mango Pineapple Pur�e second Place: sylvester Henry Commis Chef, Blue Waters Hotel Appetizer: Mango and Pineapple Cabbage Roll with Lobster Salad and Mango Pineapple Salsa Main Course: Pineapple Chicken Tower with Rosti Potatoes, Mango Chutney and Curry Sauce third Place: charlesworth Jeremy Sous Chef, Blue Waters Hotel Appetizer: Deep Fried Lobster Pineapple Fritter with Spicy Mango Aioli and Toasted Mango Crouton topped with Poached Shrimp and Pineapple Relish Main Course: Baked Marinated Mango Tilapia Fillet layered with Pineapple Slices, served with Mango Blinis, Pineapple & Mango-Slaw and Two Juices Mango Coulis MANGO PINEAPPLE MENu 2010, WINNERS OF THE BARTENDERS COMPETITION First Place: daniel `timmy' thomas The Beach Restaurant Beverage: Love & Mango - Mango, Pineapple, Passion Fruit, Grenadine, Pineapple Juice and Coco Lopez Cocktail: Mangria - Pinot Grigio, Courvoisier, Light Rum, Midori Liqueur, Mango, Strawberries, Passion Fruit Syrup, Cranberry Juice and Pineapple Juice second Place and most Innovative Bartender: Real Roberts Jolly Beach Resort Beverage: Mango-Pine X-Treme - Pineapple Juice, Passion Fruit, Mango, Pineapple, Lime Juice, and Blue Colouring Cocktail: Mango Desserts - Vodka, Amaretto, Milk, Sugar and Mango, with Nutmeg, Grenadine Syrup, and a Cinnamon Stick for Garnish third Place: onique matthew Bay House Restaurant at Trade Winds Hotel Beverage: Islandini - Edward Mango, Banana, Pineapple, Ginger Simple Syrup, Blueberries and Thyme Cocktail: Spice Island - Edward Mango, Pineapple, Finlandia Vodka, Amaretto di Saronno and Jalape�o Simple Syrup MANGO PINEAPPLE MENu 2009, WINNERS OF THE BARTENDERS COMPETITION First Place and most Innovative Bartender: daniel `timmy' thomas The Beach Restaurant Beverage: Melody Colada - Mango and Pineapple, Passion Fruit Syrup, Coco Lopez and Pineapple Juice Cocktail: Natural Mystic - Strawberries, Cavalier Rum, Peach Schnapps, Grenadine and Sugar Syrup; Mango, Pineapple, Cavalier Rum, Banana Liqueur and Pineapple Juice; and Mango, Honeydew Melon, Passion Fruit Syrup, Blue Curacao, Midori, Mango Vodka and Sugar Syrup. Poured in three separate layers second Place: latoya cabral Sandals Grande Antigua Resort www.foodanddrink-caribbean.com 15 Asinan Salad with Pickled Julie Mango, Local Fruits and Vegetables (Appetizer) Chef De Partie Joy Semple - Carlisle Bay, Antigua Third Place, Chefs Competition, Mango Menu 2006 PREPARATION TIME: 15mins. COOKING TIME: 20mins. Ingredients: Sauce 3 star anise 1 tsp banana chili pepper, finely chopped 1 SERVES: 4 /4 inch ginger, crushed 1 stalk lemongrass 1 pt water 4 oz (100 g) sugar 3 /4 cup (180 ml) vinegar 3 cinnamon sticks 1 tsp whole black pepper Ingredients: Salad 1 small pineapple, trimmed and peeled 1 turned firm mango, peeled and seeded with Pickled Julie Mango, Local Fruits and Vegetables 1 red bell pepper, halved and seeded 1 green bell pepper, halved and seeded 1 yellow bell pepper, halved and seeded 1 small cucumber, halved lengthwise and seeded 1 carrot, peeled 1 large mango, peeled and seeded 1 celery stalk 1 small jicama, peeled Garnish 4 cinnamon sticks 4 sprigs of fresh mint gustave lorentz Gewurztraminer R�serve Region: Alsace, France Local Supplier: Quin Farara & Co. Ltd. ASINAN SALAD Method for Sauce Bring all the sauce ingredients to boil in saucepan, reduce to thicken, cool and chill. Method for Salad Cut all fruits and vegetables on the bias into julienne and toss with the sauce. Spoon the salad onto the plates to create a pyramid shape. Garnish each plate with a cinnamon stick and a sprig of mint. Serve chilled. Palate: Fruity with a good acidity and balance that give rich mouth-feel and a good length. Food Pairing: A splendid marriage for fruit based sauces and Asian fusion dishes poise no clashes. 16 www.foodanddrink-caribbean.com Tian of Grilled Vegetable Salad with Two-Juice Mango Vinaigrette (Appetizer) Sous Chef Charlesworth Jeremy - Jumby Bay, Rosewood Resort, Antigua Most Innovative Chef, Chefs Competition, Mango Menu 2006 PREPARATION TIME: 10mins. COOKING TIME: 15mins. Ingredients: Vegetables SERVES: 4 TIAN oF GrILLeD VeGeTABLe SALAD 1 medium onion 2 medium eggplants (aubergines) 2 medium zucchinis (courgettes) 2 medium carrots 2 tbsp extra virgin olive oil Salt and pepper to taste Ingredients: Vinaigrette 1 tbsp vinegar 1 /4 cup (60 ml) extra virgin olive oil 2 fresh mangoes, diced Garnish 1 baby lettuce Diced mango 4 sprigs of fresh mint Method for Vegetables Slice the onion, eggplants, zucchinis and carrots into a bowl. Add 2 tablespoons of olive oil, salt and pepper. Mix and marinate for 10�20 minutes. Method for Vinaigrette Pour vinegar, olive oil and diced mango into a blender. Pulse for 10 seconds. Pour into a bowl and set aside. Method for Vegetables Heat grill to 400�F/200�C. Place marinated vegetables on a griddle. Grill 1�2 minutes each side or until properly marked. Return vegetables to bowl and allow to cool. Assembly Stack vegetables upwards on each plate with diced mangoes and baby lettuce leaves. Drizzle with mango vinaigrette. Garnish each plate with a sprig of fresh mint. spice Route Viognier Region: South Africa Local Supplier: Quin Farara & Co. Ltd. Tasting Notes: Aromas of peach and orange zest, with subtle marzipan and honeysuckle. The mouth-feel is rounded and rich, without being austere. Peach flavours follow through from the nose, leading to a supple finish. 18 with Two-Juices Mango Vinaigrette www.foodanddrink-caribbean.com Country-Style Tomato Bombe with Mango Pineapple Two Cheese Stuffing and Mango Vinaigrette (Appetizer) Student Chef Kassim Smith - Antigua & Barbuda Hospitality Training Institute (ABHTI), Antigua Third Place and Most Innovative, Chefs Competition, Mango Menu 2010 PREPARATION TIME: 20mins. COOKING TIME: 15mins. SERVES: 4 Ingredients: Tomatoes 2 lbs (1 kg) whole tomatoes, peeled 3 oz (90 ml) olive oil 1 oz (30 g) onion 1 oz (30 g) celery 1 oz (30 g) garlic Salt and pepper to taste Ingredients: Two Cheese Stuffing 1 oz (30 g) onion 1 oz (30 g) garlic 1 oz (30 g) celery 3 oz (90 g) unripe Julie mango, finely diced Ingredients: Mango Vinaigrette 2 oz (60 ml) vinegar Method for Tomatoes Halve the tomatoes crosswise at their widest point. Gently squeeze out the seeds. Season the tomato shells with salt, pepper and aromatics and toss with oil. Grill for 5 to 10 minutes and set aside to cool. Quarter tomatoes into petals. Method for Two Cheese Stuffing Heat the butter in a pot over medium heat. Add onion and saut�, stirring frequently until the onions are tender and translucent (about 2-3 minutes). Add the garlic and celery and sweat until aromatic (1 minute). Add green mango, pineapple, corn, bread, mozzarella cheese, Parmesan cheese, salt and pepper to taste. Set aside. Method for Topping Add Parmesan cheese and breadcrumbs to a bowl and mix. Method for Mango Vinaigrette Combine the vinegar, mango, shallots, celery, red bell pepper, green bell pepper and salt and pepper to taste. Add the oil gradually while whisking constantly to create a thick, emulsified vinaigrette. Fantinel Vigneti sant'Helena Collio Bianco Region: Collio, Italy Local Supplier: Best Cellars Wines & Spirits Tasting Notes: With it's delicate and slightly aromatic fragrance the Collio Bianco has a fruity palate and strong structure which is perfect to go with this Country-Style Tomato Bombe. with Mango Pineapple Two Cheese Stuffing and Mango Vinaigrette CouNTry-STyLe ToMATo BoMBe 3 oz (90 g) Antigua Black Pineapple, fine diced 2 oz (60 g) corn kernels 2 oz (60 g) bread 4 oz (120 g) mozzarella 3 oz (90 g) Parmesan Salt and pepper to taste Ingredients: Topping 4 oz (120 g) Parmesan cheese 5 oz (150 g) breadcrumbs 12 oz (360 g) ripe Julie mango, brunoise 1 oz (30 g) shallots, brunoise � oz (15 g) celery, brunoise � oz (15 g) red bell pepper, brunoise � oz (15 g) green bell pepper, brunoise 8 oz (240 ml) oil Salt and pepper to taste Garnish 1 flat bread, quartered Method for Garnish Form a mound of pineapple mango stuffing on each plate. Top with Parmesan and breadcrumbs. Wrap with tomato petals and finish with mango vinaigrette. Garnish with a quarter of flat bread. www.foodanddrink-caribbean.com 19 Salt Fish Croquettes with Mango Butter, Ackee Pur�e and Mango, Pepper and Tomato Fricassee (Appetizer) Chef Dwayne Thorpe - Carlisle Bay Resort, Antigua PREPARATION TIME: 1hr. 20mins. including refrigeration time COOKING TIME: 50mins. SERVES: 4 Ingredients: Salt Fish Croquettes 1 small side salt fish (pre-rinsed/soaked) 4 cups (1 ltr) milk 2�3 medium Idaho potatoes (peeled) 1 ripe mango, pur�ed Ingredients: Mango, Pepper and Tomato Fricassee 1 medium white onion, julienne 1 clove garlic 2 sprigs thyme � red bell pepper, julienne � yellow bell pepper, julienne � green bell pepper, julienne 1 medium tomato, deseeded and julienne � firm ripe mango, julienne Splash of white wine Salt and pepper to taste Garnish Sakura cress with Mango Butter, Ackee Pur�e and Mango, Pepper and Tomato Fricassee 8 oz (240 g) soft butter (unsalted) 1 dash hot pepper sauce 1 tbsp chopped mixed herbs Salt and pepper to taste 7 oz (200 g) flour 7 oz (200 g) beaten eggs and milk 10 � oz (300 g) panko breadcrumbs Ingredients: Ackee Pur�e 1 tin ackee 1 oz (25 g) butter 1 � oz (50 ml) heavy cream Salt and pepper to taste Method for Salt Fish Croquettes SALT FISh CroQueTTeS Cook the salt fish in the milk for around 5-8 minutes on a gentle simmer until soft and tender. Remove fish from milk and reserve the milk. Dice the potato into 1 inch chunks. When the fish is cooked, flake and allow to cool. use the reserved milk to cook the potatoes until tender;10-12 minutes. Mix the mango pur�e and the butter and chill in freezer until needed. Mash the potato with hot pepper sauce and chopped herbs, mix in the fish and check the seasoning. Roll into 2 inch balls and stuff each ball with some of the mango butter. Chill for at least an hour. Remove from fridge and dip the fish croquettes in the flour, eggs and breadcrumbs. Deep-fry the fish croquettes until golden brown and crispy, drain off excess oil. Method for Ackee Pur�e Open tin and drain off liquid. Pur�e ackee and adjust seasoning. Warm through with a little butter and cream. Place into squeeze bottle and set aside. Method for Mango, Pepper and Tomato Fricassee Fry the onion, garlic and thyme until soft and golden. Add the peppers, tomato, then mango and wine. Cook until slightly soft and stewed. Check the seasoning and keep warm. Assembly Spoon 3 scoops of ackee pur�e across each plate, make a well in the centre. Fill each well with a spoon of fricassee and top with the fish croquettes. Garnish with a little Sakura cress and serve. salentein Chardonnay `Reserve' Region: Valle de Uco, Mendoza, Argentina Local Supplier: Best Cellars Wines & Spirits Notes: A remarkable collection of wines from vineyards planted at some of the highest elevations on the planet Palate: The taste is generous and round which is complemented by a beautiful structure, a well-balanced, refreshing acidity. 20 www.foodanddrink-caribbean.com Mango-Encrusted Mahi Mahi served with a Mango Fennel Salad (Appetizer) Chef Camarlie Jeremiah - Carlisle Bay, Antigua PREPARATION TIME: 15mins. COOKING TIME: 20mins. SERVES: 4 Ingredients: Mahi Mahi and Marinade 10 oz (310 ml) lime juice 1 oz (30 g) chopped parsley 1 tbsp olive oil 4 Mahi Mahi fillets Ingredients: Mango Crust � oz (7-8 g) butter 3 full, firm mangoes, diced 1 cup (225 g) breadcrumbs 1 oz (30 g) parsley Salt and pepper to taste Ingredients: Mango Fennel Salad 2 medium bulbs fennel, julienne 1 firm mango, peeled and seeded, julienne 1 oz (30 ml) lime juice 2 oz (60 ml) fish sauce 1 shallot, finely chopped 1 tsp granulated sugar Salt and pepper to taste Ingredients: Mango Fish Sauce 1 cup (240 ml) fish stock 2 mangoes, pur�ed Salt and pepper to taste Garnish 1 lime, thinly sliced Fennel sprigs served with a Mango Fennel Salad MANGo-eNCruSTeD MAhI MAhI Method for Mahi Mahi Mix together the marinade ingredients and coat the fish fillets with the marinade. Set aside for 10-15 minutes. Pan sear the fish fillets. Finish in the preheated oven for 6 minutes. Method for Mango Crust Heat the butter and dice mango in a saucepan. When the butter has melted add the breadcrumbs, parsley, salt and pepper to taste. Cook for 1 minute and set aside. Method for Mango Fennel Salad Place the julienne fennel and mango in a bowl. Mix together the lime juice, fish sauce, finely chopped shallot and the sugar. Dress the fennel and mango with this mixture. Method for Fish Sauce Combine the fish stock and pur�ed mango in a saucepan and bring to a simmer. Season with salt and pepper. To Serve Jordan Chardonnay, Russian River Valley Region: California Local Supplier: Quin Farara & Co. Ltd. Palate: The palate echoes the bright fruit bouquet braced by crisp acidity and a lingering minerality. The finish brings the fruit, balance and understated elegance of this wine full circle. Coat the fish fillets with the mango crust and broil quickly to achieve a golden brown finish. Place a serving of fennel/mango salad on each plate, top the salad with a mahi mahi fillet, and drizzle the mango fish sauce over the dish. Garnish with thinly sliced lime and a sprig of fennel. www.foodanddrink-caribbean.com 21 Mangrove Red Snapper Rolls and Chickpea Pur�e with Chilled Mango (Appetizer) Chef De Partie Rominita George - The Beach House, Barbuda PREPARATION TIME: 20mins. COOKING TIME: 10mins. SERVES: 4 Oven temperature: 380�F (195�C) Ingredients: Chilled Mango 1 1/2 tbsp ground cumin 1 tbsp oregano Salt and pepper 2 Edward mangoes, peeled 1 MANGroVe reD SNAPPer roLLS 2 Edward mangoes 1 1 /2 cup (120 ml) lime juice /2 cup (120 ml) extra virgin olive oil /2 cup (150 g) red onion, diced 1 bunch cilantro, (coriander) chopped 1 /2 cup (120 ml) vegetable oil Salt and pepper to taste Ingredients: Red Snapper 2 leek stems 4 mangrove red snappers 1 1/2 tbsp Susie's Hot Sauce Ingredients: Chickpea Pur�e 2 cups (480 g) canned chickpeas Salt and pepper to taste Garnish Fresh deep-fried cilantro (coriander) for garnish Method for Chilled Mango Dice the mangoes, combine with lime juice, extra virgin olive oil, chopped cilantro, diced red onion, and salt and pepper to taste. Refrigerate to chill. Method for Red Snapper Boil the leek stems for 2 minutes. Cool in ice-cold water. Cut each leek stem into 4 long strips. Fillet the snappers with a sharp knife. Season the fillets with Susie's Hot Sauce, ground cumin, oregano, salt and pepper to taste. Cut the mangoes into wedges. Roll a wedge in a fillet of snapper and tie with a leek stem. Repeat with the remaining fillets. Heat the vegetable oil in a frying pan and pan-fry the snappers on both sides. To finish, bake in the preheated oven for about 5 minutes. Method for Chickpeas Rinse, drain and mash the chickpeas in a food mill. Add salt and pepper to taste. Heat in a microwave oven for 2 minutes. To Serve Place the chickpea pur�e in a 3-inch food ring, and unmould onto a plate. Place 2 snapper rolls on top of the chickpea pur�e. Sprinkle the plate with chilled mango and garnish with deep fried cilantro. santa margherita Prosecco Di Valdobbiadene Brut Region: Italy Local Supplier: Quin Farara & Co. Ltd. Palate: On the palate there is perfect harmony between the fresh and appealingly lively sensations and the roundness and delicacy of the fruit. 22 and Chickpea Pur�e with Chilled Mango www.foodanddrink-caribbean.com Thai Tuna Sashimi Rolls Filled with Shrimp and Mango (Appetizer) Commis Chef Dwayne Thorpe - Carlisle Bay, Antigua Third Place, Chefs Competition, Mango Menu 2008 PREPARATION TIME: 15mins. COOKING TIME: 5mins. SERVES: 4 Ingredients: Sashimi Dressing 2 tbsp fish sauce 2 fresh limes, juiced 1 bunch fresh cilantro (coriander), chopped 4 oz (100 g) white sugar 2 tbsp soy sauce 1 ThAI TuNA SAShIMI roLLS Filled with Shrimp and Mango /2 fresh banana chili pepper, chopped 2 cloves garlic, chopped 1 /2 cup (120 ml) extra virgin olive oil 1 tbsp wasabi powder Ingredients: Sashimi 2 medium Edward mangoes 1 carrot 2 stalks lemongrass 8 Kaffir lime leaves 2 medium banana chilies 8 medium shrimp Water 2 pieces Sakou tuna Salt and pepper to taste cloudy Bay Sauvignon Blanc Region: Marlborough, New Zealand Local Supplier: Quin Farara & Co. Ltd. Tasting Notes: Enjoy uplifting aromas of ripe lime and grapefruit, papaya and mango. The palate is long and succulent, with a sharply focused finish. Food Pairing: Combines beautifully with fresh, light flavours. Asianinspired cuisine is ideal. Method for Sashimi Dressing Mix all the dressing ingredients together and set aside at room temperature. Method for Sashimi Peel the mango and carrot. Cut 8 thin slices of mango and set aside. Julienne the rest of the mango. Julienne the carrot, lemongrass, Kaffir lime leaves and banana chili. Blanch shrimp in boiling water for 2 minutes, and cool slightly. Peel the shrimp and dice them. Add diced shrimp to the mango/carrot mixture. Cut 8 slices of tuna as thinly as possible. Place a slice of tuna on a flat surface, add some of the shrimp/mango/carrot/ mixture and roll the tuna around the filling as tightly as possible. To Serve Place 2 thin mango slices on each plate. Place a Sashimi roll on top of each mango slice and drizzle with the sashimi dressing. www.foodanddrink-caribbean.com 23 Fresh Tuna Fish Salad with Local Mango and Pineapple tossed in a Parsley Chive Vinaigrette (Appetizer) Chef Reuben Albert - The Beach Restaurant, Antigua PREPARATION TIME: 35mins. SERVES: 4 Ingredients: Tuna Salad 6 large mangoes, peeled 1 large Antigua Black Pineapple, peeled 1 medium yellow onion 16 oz (450 g) fresh sushi grade tuna loin Ingredients: Parsley Chive Vinaigrette with Local Mango and Pineapple tossed in a Parsley Chive Vinaigrette 6 oz (180 ml) olive oil 2 oz (60 ml) sushi vinegar 1 tbsp fresh parsley, finely chopped 1 tbsp fresh chive, thinly cut 2 fresh endive heads Salt and white pepper to taste Garnish 2 medium lemons Alfalfa sprouts FreSh TuNA FISh SALAD Method for Tuna Salad Medium dice mango, pineapple, onion and tuna. Set aside. Method for Parsley Chive Vinaigrette Put vinegar and olive oil into a medium bowl and whisk for about 20 seconds. Add chive and parsley; continue whisking for about 3 seconds. Divide and reserve half the vinaigrette for garnish. To Serve Add remaining ingredients to the other half of the vinaigrette and toss to coat. Add salt and pepper and leave to rest (20 minutes) before serving. Serve with remaining vinaigrette, lemon wedges and top with Alfafa sprouts. Babich Sauvignon Blanc Region: Marlborough, New Zealand Local Supplier: Best Cellars Wines & Spirits Tasting Notes: This is a rich and intensely flavoured wine. The palate is focused, though soft and generous, showing good concentration of tropical fruits. Well-balanced acidity leaves a fantastic crisp finish. 24 www.foodanddrink-caribbean.com Yellowfin Tuna Tartare with Green Mango Coleslaw and Perle of Mango Salsa (Appetizer) Executive Chef Jean Fran�ois Bellanger - Coconut Grove Restaurant, Antigua First Place, Chefs Competition, Mango Menu 2007 PREPARATION TIME: 20mins. REFRIGERATION TIME: 30mins. SERVES: 4 Ingredients: Tuna Tartare 2 lbs (900 g) yellowfin tuna, sushi grade 3 shallots, chopped 6 seasoning peppers, chopped 4 green onions, chopped Bunch of fresh cilantro (coriander), chopped 4 limes, juiced Dash Worcestershire sauce Salt and pepper to taste Ingredients: Mango Coleslaw 3 green Edward mangoes, shredded 1 red bell pepper, julienne Ingredients: Mango Salsa 2 Julie mangoes, diced 1 stem fresh chive, chopped 1 with Green Mango Coleslaw and Perle of Mango Salsa yeLLoWFIN TuNA TArTAre 2 limes, juiced 2 oz (60 ml) sesame oil 1 tsp Antiguan honey 2 tbsp sour cream Salt and pepper to taste /2 red onion, chopped Garnish Fresh herb sprigs 1 lime, cut into wedges Method for Tuna Tartare Cut the tuna into small cubes. Combine in a bowl with shallots, seasoning pepper, green onions, cilantro and lime juice. Add a dash of Worcestershire sauce and salt and pepper. Cover and refrigerate. Method for Mango Coleslaw Grate or shred the green mango. Add the bell pepper, lime juice, sesame oil, honey, sour cream and salt and pepper. Toss ingredients together in a bowl. Cover refrigerate. Method for Mango Salsa Place the mango in a bowl. Add the chives, red onion and pepper. Cover and refrigerate. To Serve cederberg Chenin Blanc Region: South Africa Local Supplier: Quin Farara & Co. Ltd. Palate: Recognised for its powerful nose of grapefruit, melon and citrus flavours which jump out of the glass. Mouth-tingling crispness with long fruit-laden finish. Food Pairing: This wine has superb food compatibility. Spoon the mango coleslaw into the centre of the plate. Mould the tuna tartare in a ring mould and turn out on top of the coleslaw. Spoon the mango salsa over the tuna tartare. Garnish with fresh herbs and a wedge of lemon or lime. www.foodanddrink-caribbean.com 25 Mango Coconut Crab Cake with Mango Guacamole (Appetizer) Senior Sous Chef Jeremiah Nathaniel - Galley Bay Hotel, Antigua PREPARATION TIME: 15mins. COOKING TIME: 10mins. Ingredients: Crab Cakes 1 SERVES: 4 Ingredients: Mango Guacamole � cup (60 g) medium ripe mango, diced � cup (60 g) firm avocado, diced 1 tsp olive oil 1 clove garlic, crushed Juice of half a lime Salt and pepper to taste /3 cup (75 g) fresh lump crab meat � tsp crushed garlic 1 tsp cilantro (coriander), finely cut MANGo CoCoNuT CrAB CAke 1 tsp onions, finely diced 1 tsp seasoning pepper, finely diced 1 cup firm Julie mango, grated 1 tsp lime juice 1 tbsp breadcrumbs Susie's Hot Sauce to taste Salt and pepper to taste 1 whole egg yolk, beaten 1 tsp fresh thyme, chopped 1 tbsp fresh shredded coconut, unsweetened Method for Crab Cakes In a bowl flake the crab meat with a fork and pick out any shell. Add a third of the mango, the egg yolk and all seasoning ingredients except shredded coconut. Shape each crab cake into small balls. Roll each ball in shredded coconut to coat the balls. Fry over medium heat in a non-stick pan until golden brown on all sides. Method for Guacamole Combine all ingredients in a bowl and season to taste. Refrigerate until ready to serve. Assembly Divide the remaining grated mango between each serving plate. Place the crab cakes on top of the mango and add a serving of guacamole to each plate. louis Jadot Pouilly-Fuiss� Region: Burgundy, France Local Supplier: Best Cellars Wines & Spirits Notes: A perfect complement to this dish. With this fresh and tropical dish, the classic expression of PouillyFuiss� shows vibrant Chardonnay fruit flavours with notes of melon and minerals, gently touched with oak, ending in a fresh, silky finish. 26 with Mango Guacamole www.foodanddrink-caribbean.com Coconut-Steamed Red Snapper with Mango Pineapple and Local Provisions in Coconut Milk (Appetizer) Chef Merlyn Bacchus - Hermitage Bay Resort, Antigua PREPARATION TIME: 15mins. COOKING TIME: 20mins. SERVES: 4 Ingredients: Red Snapper 2 medium red snappers, cleaned and filleted Salt and white pepper to taste Juice of 1 lime Oil for frying Ingredients: Coconut Milk Provisions 1 dry coconut, grated � pt (250 ml) hot water 1 oz (25 g) vinegar � lb (225 g) half-ripe plantain, peeled and diced � lb (225 g) cassava, peeled and diced � lb (225 g) eddoes, peeled and diced � lb (225 g) sweet potatoes, peeled and diced Garnish 2 limes, cut in wedges 4 sprigs parsley 12 seasoning peppers, finely diced 2 tbsp celery, finely diced 2 tbsp shallot, finely diced 1 onion, finely diced 2 clove garlic, crushed � Antigua Black Pineapple, peeled and dice 1 tomatoes, diced 1 mango, peeled and diced Salt and pepper to taste with Mango Pineapple and Local Provisions in Coconut Milk CoCoNuT-STeAMeD reD SNAPPer Method for Red Snapper Season the snapper fillet with salt, pepper and lime juice. Set aside to marinate. Heat a pan and fry the snapper fillets with a little oil. simi sonoma county Chardonnay Region: Sonoma County, California Local Supplier: Best Cellars Wines & Spirits Tasting Notes: With rich flavors like coconut, mango and pineapple, new world chardonnays are a natural match! This wine is lively on the palate and has a golden delicious apple and tangerine flavour. Method for Coconut Milk Provisions Add the hot water to the grated coconut and squeeze out the milk. In a stockpot over medium high heat boil the provisions in the coconut milk with vinegar until half way cooked. In a skillet over medium heat saut� the seasoning peppers celery, shallot, onion and garlic. Add this to the provisions along with salt and pepper to taste. Mix to combine. Place the snapper fillets on top and cover with a lid. Steam cook for a further 5 minutes. Remove snapper fillets and set aside. Add diced pineapple, tomatoes and mango and combine. Adjust taste. Strain off any excess coconut milk. To Serve Press provisions, vegetables and fruit mixture into a ring placed in the centre of each serving plate. Top with a snapper fillet. Garnish with lime wedges and basil leaves. www.foodanddrink-caribbean.com 27 Saut�ed Shrimp with Salsa and Mango-Slaw (Appetizer) Chef Dale Straker - The Pavilion, Antigua Second Place, Chefs Competition, Mango Menu 2008 PREPARATION TIME: 20mins. COOKING TIME: 10mins. Ingredients: Slaw 1 SERVES: 4 Ingredients: Salsa 1 1 1 1 1 /4 head of white cabbage, /2 red bell pepper, julienne /2 yellow bell pepper, julienne /2 green bell pepper, julienne /2 red onion, julienne /2 carrot, julienne /2 green mango, julienne /2 mango, diced /2 red onion, brunoise /2 red bell pepper, brunoise /2 green bell pepper, brunoise /2 yellow bell pepper, brunoise cut Into julienne 1 1 1 1 1 1 1 Jalape�o pepper, brunoise 2 tsp cilantro (coriander), chopped 2 tsp extra virgin olive oil 2 tsp rice wine vinegar Salt and pepper to taste Ingredients: Shrimp 12 jumbo shrimp, peeled, tails on 2 tbsp extra virgin olive oil 1 tsp chopped garlic 2 tbsp rice wine vinegar 2 tbsp olive oil 1 tbsp cilantro (coriander), chopped 2 tbsp Antiguan honey Salt and pepper to taste SAuT�eD ShrIMP Method for Slaw Combine all ingredients for the slaw and refrigerate. Method for Salsa Combine all the ingredients for the salsa and refrigerate. Method for Shrimp Saut� the shrimp in the oil with the garlic. Season with salt and pepper and set aside to cool. To Serve Drain the slaw and divide into 4 servings on 4 plates. Arrange 3 shrimp on each plate around the slaw. Drizzle with the salsa. Jordan unoaked Chardonnay Region: Stellenbosch, South Africa Local Supplier: Quin Farara & Co. Ltd. Tasting Notes: The Jordan philosophy is simple: "Success begins in the vineyards." Fresh citrussy and floral aromas with underlying tropical fruit and melon flavours. Outstanding purity of flavour with a gentle buttery character. 28 with Salsa and Mango-Slaw www.foodanddrink-caribbean.com Masala Shrimp and Lobster with Mango Gazpacho (Appetizer) Chef Marvis Brade - Sticky Wicket Restaurant, Antigua PREPARATION TIME: 30mins. COOKING TIME: 25mins. SERVES: 4 Ingredients: Masala Shrimp and Lobster 1 large avocado 1 lemon, juiced 1 live lobster 1 1 1 1 with Mango Gazpacho MASALA ShrIMP AND LoBSTer 1 bunch chives 12 jumbo shrimp (peeled, tails on) 1 oz (30 g) butter /2 ripe Julie mango Prepared horseradish Salt and pepper to taste Ingredients: Mango Gazpacho 2 Julie mangoes, diced (reserve the mango skin) 1 peeled, seeded and chopped 1 cucumber, seeded and diced 1 /2 cup (120 ml) orange juice Grated nutmeg Salt to taste /4 tsp powdered ginger 1 cup (240 ml) white vinegar 1 Habanero pepper, seeded and finely chopped 4 oz (120 ml) sour cream 1 lemon, juiced /4 tsp ground cardamom /4 tsp ground clove /4 tsp ground coriander seed 1 1 1 1 /4 tsp ground nutmeg /4 tsp ground cinnamon /4 Cantaloupe, peeled and diced 8 oz (150 g) watermelon, /4 tsp ground black pepper Method for Masala Shrimp and Lobster Peel the avocado and press through a fine sieve to form a mousse. Add some lemon juice and salt and pepper to taste. Poach the lobster in simmering salted water until the shell turns red. Remove the lobster from the pot and set aside to cool. Combine all the spices in a small bowl and season the shrimp with some of the mixture. Saut� the shrimp lightly in the butter until they are just done. Remove from the heat and set aside to cool, then chill. Remove the meat from the lobster tail in one piece. Slice the tail meat into thin medallions. Pur�e the Julie mango half, and add horseradish to taste. Method for Mango Gazpacho Paul cluver Chardonnay Region: South Africa Local Supplier: Quin Farara & Co. Ltd. Palate: The flavours are complex and show a well-integrated combination of fruit and nuances of oak. As you sip, these flavours are long and lingering. Food Pairing: This wine can be enjoyed with creamy seafood or chicken dishes. Combine the fruit, cucumber and orange juice in a blender or food processor and pur�e. Push the pur�e through a medium sieve into a bowl. Season lightly with nutmeg and salt and refrigerate. Simmer the reserved mango skin in the vinegar for 5 minutes. Set aside to cool, and slice the skin thinly for garnish. Combine the Habanero pepper and sour cream with lemon juice to taste in a small bowl. Pour the fruit pur�e into 4 small serving bowls and top with a dollop of sour cream. Chill until ready to serve. Assemble Masala Shrimp and Lobster Spoon 1/4 of the avocado mousse into the bottom of a cocktail glass. Place 1/4 of the lobster medallions neatly on top of the mousse. Lightly spoon some of the mango horseradish pur�e over the lobster. Arrange 3 cooked shrimps on the pur�e and garnish with chopped chives. Repeat for 3 more servings. To Serve Place the Masala shrimp and lobster in its cocktail glass on a plate. Place a small glass of chilled mango gazpacho beside it and add some pickled mango skin to the plate. www.foodanddrink-caribbean.com 29 Sensation Seafood Cocktail with Mango Tartare (Appetizer) Senior Sous Chef Jeremiah Nathaniel - Galley Bay Hotel, Antigua PREPARATION TIME: 15mins. COOKING TIME: 20mins. SERVES: 4 Ingredients: Mango Tartare Sauce 1 oz (30 g) mayonnaise 1 tsp capers, chopped 1 tsp dill pickles, diced 1 tsp parsley, chopped 1 oz (30 g) Julie mango, chopped Salt and pepper Garnish Vegetable oil for frying 1 ripe plantain, peeled and thinly sliced with a mandoline 4 tsp sour cream Ingredients: Seafood Cocktail 1 1 1 /8 cup (30 g) cooked lobster, medium diced /8 cup (30 g) cooked shrimp, medium diced /8 cup (30 g) cooked scallops, medium diced /8 cup (30 g) Sensation mango, medium diced SeNSATIoN SeAFooD CoCkTAIL 1 1 tbsp onion, small diced 1 tbsp red bell pepper, small diced 3 tbsp olive oil 1 tbsp lime juice 1 tbsp shredded basil 1 /8 (30 g) cup papaya, medium diced Salt and pepper to taste Method for Seafood Cocktail Set aside all cleaned and cooked seafood to chill. Saut� the onion and red pepper gently in 1 tbsp of olive oil. Set aside to cool. In a bowl, mix the remaining olive oil and lime juice. Add the basil, papaya, mango and saut�ed onion and red pepper. Stir gently. Add salt and pepper to taste. Set aside to chill. Mix the chilled seafood with the chilled papaya/mango salad before serving. Method for Mango Tartare Sauce Combine all ingredients for the sauce and season to taste. Chill in the fridge until ready to serve. Method for the Garnish Heat a frying pan with the vegetable oil to high heat. Fry the plantain slices until golden brown, and drain on absorbent kitchen paper. Assembly Pipe tartare sauce onto each serving plate. Place a serving of seafood cocktail on the plate. Garnish with fried plantain slices and sour cream. Piper-Heidsieck Brut Ros� Region: Reims, France Local Supplier: Best Cellars Wines & Spirits Tasting Notes: This champagne is lively and generous. Its freshness is expressed by the slight tartness of red fruit, which then mellows with the aroma of red plums. The final sensation is exuberant and warm. 30 with Mango Tartare www.foodanddrink-caribbean.com Mango Pineapple Cabbage Roll served with Lobster Salad and Mango Pineapple Sauce (Appetizer) Chef Sylvester Henry - Blue Waters Hotel, Antigua Second Place Winner, Chefs Competition, Mango Pineapple Menu 2009 PREPARATION TIME: 15mins. COOKING TIME: 20mins. SERVES: 4 Ingredients: Mango Pineapple Cabbage Roll 1 red bell pepper, julienne 1 yellow bell pepper, julienne 1 green bell pepper, julienne 4 cabbage leaves, centre rib pared to reduce thickness Salt and pepper to taste Oil for frying Flour, egg and breadcrumbs (for breaded technique) Ingredients: Lobster Salad 1 red bell pepper, diced 1 yellow bell pepper, diced 1 green bell pepper, diced 1 pineapple, peeled, cored and diced 1 firm mango, peeled and diced 2 lobsters, cooked, cooled and tail meat diced Ingredients: Pineapple Mango Sauce 2 Antigua Black Pineapples, peeled and cubed 2 mangoes, peeled and cubed 1 cup (200 g ) sugar Method for Cabbage Rolls Heat the oil for thirty seconds. Add the julienne peppers and cook for one minute. Add salt and pepper to taste and set aside to cool. Steam the cabbage leaves for one minute and set aside to cool. Divide the saut�ed peppers into four portions. Place a portion on the lower half of a cabbage leaf and roll up the leaf, use the breaded technique to finish. Repeat with the remaining cabbage leaves. Deep fry in hot oil until golden. Drain well on absorbent paper. Breaded Technique 1 - Flour: roll the cabbage rolls lightly in flour and shake off excess flour. Joseph drouhin Chablis Vaud�sir Grand Cru Region: France Local Supplier: Quin Farara & Co. Ltd. Tasting Notes: On the nose, fresh aromas of flowers and fruit (lemony flavours), at times, spicy notes of coriander. On the palate: harmonious aromas bringing character and elegance. Remarkably long and complex in the aftertaste. served with Lobster Salad and Mango Pineapple Sauce MANGo PINeAPPLe CABBAGe roLL 31 2 - Egg wash: dip the cabbage rolls in beaten egg. 3 - Breadcrumbs: roll the cabbage rolls in breadcrumbs. Method for Lobster Salad Combine the diced peppers, diced pineapple, diced mango and lobster in a bowl. Add salt and pepper to taste. Refrigerate until ready to use. Method for Pineapple Mango Sauce Pour 1 cup of water into a saucepan with the sugar and bring to a boil. Add the pineapple and mango and simmer until the fruit is soft. Pur�e in a blender and set aside. Assembly Set one fried cabbage roll on a plate and add a serving of lobster salad. Spoon some pineapple mango sauce over the dish. Repeat with the remaining cabbage rolls and salad. www.foodanddrink-caribbean.com kennedy'sclubLtd. The Story so Far 1962-2010 written by Glentis Goodwin Looking back, it isn't easy to envision how it was that a simple tavern in a quaint village called Liberta emerged as one of the most successful family-owned, native Antigua and Barbuda businesses. But, somewhere in that statement lies the success story of the phenomenon known to all as Kennedy's, which started back in1962. Kennedy's founder is Glasford "Joe" Francis. The eldest brother in his family, known for his ability to say the right thing at the right time, and for his family-oriented vision. Coming from Joe the company's vision has been as clear as its pursuit has been persistent, methodical, timely and progressive. Today it remains a family business, a highly efficient and customer focused operation led by Joe's son, Dion Francis, the Managing Director. Donna Francis, Financial Controller and Denise Francis, Human Resource Manager, complete the management team. Kennedy's opened its Red Light Tavern, in St. Johns in 1969, with some special attractions at the time. Jukeboxes and peepshow machines were the talk of the town. In 1976, the family opened a new bar on Prince Klaas Street also in St. John's. It was staffed and supported by their children, who grew up in and around the business. 1989, saw the opening of Kennedy's Liquor World, in the public market area. Joe's wife Pauline, the engine of the business, took up the mantle at Liquor World and as the family grew in numbers and competence so did Kennedy's. By 1996, they opened the doors of their biggest investment to date; the establishment of a commercial wholesale warehouse in town from which they begun their distribution company. It supplies a wide range of beverages and related products to many shops and bars islandwide. The expansion continued in 2001, with the formation of Wadadli Enterprises Limited, which has been operating the franchise to market and sell the products produced by Antigua Brewery Limited. These products include Wadadli Beer, Guinness, Red Stripe Beer, Coca Cola and Vitamalt, amongst others. Ken's Club, is Antigua and Barbuda's first public wholesale members club and has been in operation for four years, with much success. So too has Island B-Hive, a stylish sports bar located at the tourist cruise ship port in the heart of the city, Heritage Quay. 32 www.foodanddrink-caribbean.com Pauline Francis is receives the Grand Cross of the most Illustrious order of merit, given for Entrepreneurship and Contribution to the Community by the Governor-General Dame Louise Lake-Tack. Main picture below, from left to right: Kevenia Francis, Kerri-Anne Francis, Donna Francis, Denise Francis-Sheppard, Governor-General of Antigua and Barbuda, Pauline Francis (wife of founder of Kennedy's Club), Glasford "Joe" Francis (founder of Kennedy's Club), D L Dion Francis, Don Francis, Dave Francis, Kennedy Francis, Kevin Francis. In partnership with the many international brands they represent, Kennedy's Club has successfully over the years been involved in sponsorship of the following events and competitions: Vitamalt National Sports Awards Ceremony and Schools Football Programme, Coca Cola Inter-Schools Athletic Championship, Sprite Antigua & Barbuda Basketball League, Ting All Saints Football Club, Jaycees Caribbean Queen Show, Horse Racing, Wadadli Music Fest, Wadadli Beer Calypso Monarch Competition, Antigua & Barbuda Carnival. Kennedy's is now a medium-size group of companies providing direct employment for just under 100 employees. The Kennedy group and their employees play a significant part in the life and economy of Antigua and Barbuda. www.foodanddrink-caribbean.com 33 Pan-Seared Scallops with Rocket Leaves, Toasted Pine Nuts and Mango Pineapple Splash (Appetizer) Chef Merlyn Bacchus - Hermitage Bay Resort, Antigua PREPARATION TIME: 10mins. COOKING TIME: 20mins. Ingredients 12 scallops Juice of 1/2 lime Salt and pepper 1 onion, finely chopped 1 clove garlic, finely chopped 1 red pepper, finely chopped � teaspoon ginger 1 ripe mango, diced � Antigua Black Pineapple, diced � teaspoon raisins 2 oz (60 g) sugar 2 tbsp vinegar 2 tbsp pine nuts Olive oil Garnish 1 bunch rocket (arugula) leaves Method Season the scallops with lime, salt and pepper. Set aside. In a hot oiled skillet, add onion, garlic, peppers and ginger, stirring frequently until soft. Add the diced mangoes and pineapples. Add raisins, sugar and vinegar. Cool for about 10 minutes. Blend if it is too thick, and add water until correct consistency is achieved. Toast the pine nuts at 360�F until golden brown. Leave to cool. Heat a large skillet to high heat with a touch of olive oil, then sear the scallops for about 20-30 seconds on each side to colour. To Serve Divide the scallops between serving plates and sprinkle with pine nuts. Spoon over the mango pineapple splash. Garnish with rocket leaves. Region: Oregon, USA Local Supplier: Best Cellars Wines & Spirits Notes: Oregon wines are being recognized in the culinary world for their wonderful food pairing ability. Not your typical Pinot Gris - this is a must try! Luscious mouth-feel and balance. Soft white stone fruit with a creamy mid palate with a touch of mineral balanced. SERVES: 4 with rocket Leaves, Toasted Pine Nuts and Mango Pineapple Splash PAN-SeAreD SCALLoPS king estate Pinot Gris 34 www.foodanddrink-caribbean.com Mango Seafood Fiesta with Cassava Pancake and Wadadli Beer-Spicy Mango Sauce (Appetizer) Young Chef of the Year 2010, Christopher Terry - Sugar Club Restaurant, Sugar Ridge Hotel, Antigua PREPARATION TIME: 15mins. COOKING TIME: 25mins. SERVES: 4 Oven temperature: 300�F (149�C) Ingredients: Cassava Pancakes 3 lbs (1 1/3 kg) cassava, peeled Vegetable oil for frying (divided use) 4 eggs, beaten 1 � cup (150 g) flour 2 cloves garlic, chopped 1 onion diced 3 tbsp sugar Ingredients: Wadadli Beer Sauce 1 � cups (360 ml) Wadadli Beer 3 whole firm mangoes, diced (divided use) 3 tsp red pepper flakes 1 bunch cilantro (coriander), chopped (divided use) Ingredients: Wilted Cabbage Ingredients: Fried Mango Slices 1 whole firm mango, sliced 2 � tsp nutmeg 2 � tsp cinnamon 3 cups (360 g) white cabbage, shredded 2 tbsp olive oil Salt and pepper to taste Ingredients: Seafood 4 large shrimps 4 large queen scallops Salt and pepper to taste with Cassava Pancake and Wadadli Beer-Spicy Mango Sauce MANGo SeAFooD FIeSTA Method for Cassava Pancakes Grate the cassava. Heat 1 tbsp of oil in a skillet over a medium high flame. In a bowl combine the grated cassava, eggs, flour, garlic, onion and sugar. Shape mixture into round moulds and fry until golden brown, finish off in oven. Method for Wadadli Beer Sauce In a small saucepan, combine the beer, 1 cup of diced mangoes and pepper flakes. Simmer until mangoes are soft (10 minutes). Remove from heat and blend until smooth. Add 4 tsp of cilantro. Return to a low fire and keep warm. Method for Fried Mango Slices mark west Pinot Noir Region: California Local Supplier: Best Cellars Wines & Spirits Food Pairing: You can have red wine with seafood! We suggest going for a light red such as this Pinot Noir. Tasting Notes: Enticing aromas of cherry, raspberry and ripe plums. Barrel notes of exotic vanilla and light oak gives this wine its flavorsome body and rich texture. In a non-stick pan, fry the sliced mango and sprinkle with nutmeg and cinnamon. Method for Seafood Season shrimp and scallops, place shrimp on grill and sear scallops in a hot pan. Method for Cabbage In a hot pan, add olive oil, then cabbage, 1 cup mango and 1 tbsp of cilantro and toss for 10 seconds. Season with salt and pepper. Method for Mango Pur�e Blend remaining diced mangoes and cilantro in a food processor until smooth. Assembly Spoon some wilted cabbage into the centre of each serving plate, and add a cassava pancake. Layer with mango pur�e, fried mango slices, then seafood. Drizzle the Wadadli sauce around the plate. www.foodanddrink-caribbean.com 35 Mango-Infused Coconut Crusted Shrimp MANGo-INFuSeD CoCoNuT CruSTeD ShrIMP in a Pineapple Boat Floating on a Tropical Salsa with Mango Pineapple Sauce (Appetizer) Chef Sylvester Henry - Blue Waters Hotel, Antigua PREPARATION TIME: 20mins. COOKING TIME: 20mins. SERVES: 4 Ingredients: Shrimp Crusting Technique 12 Atlantic shrimp, peeled and cleaned (3 per portion) Salt and pepper to taste 1 cup (140 g) flour 2 eggs 8 oz (250 ml) milk 3 shredded coconuts Oil for frying Ingredients: Mango Pineapple Salsa 1 � mangoes, peeled and diced 1 Antigua Black Pineapple, peeled and diced 1 red bell pepper, medium diced 1 yellow bell pepper, medium diced 1 green bell pepper, medium diced 1 small bunch basil, chopped 1 tbsp olive oil Ingredients: Pineapple Boats 1 whole Antigua Black Pineapple Ingredients: Mango Pineapple Sauce 1 � mangoes, peeled and diced 1 Antigua Black Pineapple, peeled in a Pineapple Boat Floating on a Tropical Salsa with Mango Pineapple Sauce and diced 17 oz (500 ml) water 2 cups (400 g) sugar � tsp vanilla essence � inch fresh ginger, finely grated Cornstarch (to thicken) Method for Mango Pineapple Sauce Place mango and pineapple in a saucepan with water and bring to a boil. Add sugar, essence and ginger; continue to boil. To finish, thicken with cornstarch to desired consistency. Method for Mango Pineapple Salsa Combine diced mango, pineapple and bell peppers in a bowl. Add chopped basil for colour and flavour. Add oil to give a little shine to the product. Keep refrigerated until ready to use. Method for Shrimp Crusting Technique Pour oil into a frying pan over medium high heat. Marinate shrimp with mango, salt and pepper. Combine eggs and milk in a bowl to make egg wash. First, place shrimp in bowl of flour. Second, dip shrimp in egg wash and drain a little. Third, roll shrimp in shredded coconut for coating and crusting. Place the crusted shrimp in the hot oil to fry until golden brown. Drain the shrimp on wax paper. Method for Pineapple Boats Remove the head of the pineapple. Cut the pineapple lengthwise into four equal quarters. Remove the core from each quarter. Set aside until ready to use. Assembly Plate the pineapple boats in the centre of each plate. Decorate with salsa to form a sea. Secure 3 crusted shrimp in each pineapple boat with cocktail sticks. Drizzle boat and salsa with sauce. louis Bouillot Perle de Vigne "Grande R�serve" Brut Region: Champagne, France Local Supplier: Best Cellars Wines & Spirits Palate: Champagne is delicious with food, and if you are looking for an affordable option this is for you. This cr�mant is dry and has a rich texture with enticing flavours of baked apples reminiscent of an apple crisp. louis Roederer "Brut Premier" Region: Champagne, France Local Supplier: Best Cellars Wines & Spirits Tasting Notes: For such an exciting appetizer why not try the exciting Louis Roederer Brut. Its apple flavours meld effortlessly with citrus, grapefruit zest and just a touch of toast to show the depth of flavour that will emerge in every mouthful. 36 www.foodanddrink-caribbean.com The Caribbean Spiny Lobster (Panulirus argus), derives its species name from the giant "Argus" of Greek mythology, a giant who is said to have possessed one hundred eyes. The reference to "eyes" is related to the 4 conspicuous yellow spots, called `eyespots' that are present on the tail section or abdomen. In addition to the Caribbean Spiny Lobster, there are 2 other species of spiny lobster in Antigua and Barbuda waters that have some commercial interest. They are the much smaller Spotted Spiny Lobster (Panulirus guttatus) and the Smoothtail Spiny Lobster (Panulirus laevicauda). The former can be identified by the numerous small spots covering the entire abdomen and most of the legs, while with the latter, spots are mainly limited to the sides of the carapace (head section) and abdomen. The Caribbean Spiny Lobster is by far the largest, most abundant and most valuable of the afore-mentioned species in the Western Central Atlantic. Spiny lobsters differ from their northern cousin, the American Lobster (Homarus americanus), in that the distinctive, large pincers are absent; instead spiny lobsters use their long, whip-like antennae for fighting or defence. Spinylobster tHe written by Ian Horsford, Fisheries Officer, Marine Biologist and Economist Antigua and Barbuda Lobster Fisheries There are 200 vessels in Antigua that target both reef fish and the spiny lobster for commercial purposes. Vessels range from small pirogues to large fibreglass launches, with the latest fishing equipment (depth sounder, trap haulers, etc). Vessels that fish for lobster in Antigua account for about 59% of the active fishing fleet of 338 vessels. There are approximately 426 fishers employed in this sub sector. A typical investment, including vessel, gear and fishing equipment, ranges from EC$45,000 for a 22-foot fibreglass pirogue to EC$210,000 for a 38-foot fibreglass launch. In Barbuda, the spiny lobster is the principal species of commercial interest. The fishery supports about 90 fishers operating from 44 vessels. Approximately 26% of Barbuda's population are directly dependent on this fishery. It offers the highest per capita earnings and it is one of the main economic activities in Barbuda. The spiny lobster fishery of Antigua and Barbuda is valued at about EC$4.9 � 9.4 million. Estimates for Barbuda range from EC$1.0 � 2.1 million per year, emphasising its importance to the residents of Barbuda. In 2008, lobster production was 363,000 lbs due to decreased demand from the tourism sector as a result of the economic downturn experienced with respect to stay-over visitor arrivals. Prior to 2008, production was about 700,000 lbs per year or EC$9.4 million. On average, 84% of the lobsters landed in Barbuda are exported to the French territories of Guadeloupe, Martinique, St. Martin and St. Barthelemy. These Islands are considered more lucrative for business due to their close proximity and the higher market price offered for seafood. Peaks in exports tend to coincide with the tourism season. In terms of conservation measures, the Fisheries Regulations state that no person shall take, have in possession, sell or purchase:� any lobster carrying eggs � any undersized lobster � any moulting lobster (i.e., lobster that is 'soft-shelled') � any lobster that has been speared, hooked, or otherwise impaled. under the regulations, an undersized lobster is a lobster whose carapace is less than 95 millimetres (3 � inches), or weighs less than 680 grams (1� pounds), or has a tail weighing less than 200 grams (7 ounces). The Regulations limit fishing of lobster to only by hand, loop, pot or trap. They require lobster to be landed whole and prohibit the removal of eggs. There are also gear restrictions as well as a provision for a closed season to protect spawning lobsters. Violation of any one of the afore-mentioned regulations carries a fine or imprisonment. www.foodanddrink-caribbean.com 37 Spiced Pineapple Lobster in Mango Cheeks with Potato Pancakes and Mango Vanilla Coulis (Appetizer) Chef Devery Charles - The Tides Restaurant, Antigua PREPARATION TIME: 15mins. COOKING TIME: 30mins. SERVES: 4 Oven temperature: 360�F (182�C) Ingredients: Spicy Pineapple Lobster 1 medium lobster, cooked and finely diced � onion, finely diced 2 cloves garlic, finely diced 1 tsp thyme leaves 1 seasoning pepper, finely diced � celery stick, finely diced Few sprigs cilantro (coriander), finely chopped � oz (8 g) sour cream Dash Cajun spice Dash chili flakes Dash salt 1 Antigua Black Pineapple, finely diced 4 ripe mango cheeks, flesh removed (reserve flesh for coulis) Method for Spicy Pineapple Lobster Lightly saut� onion, garlic, thyme, seasoning pepper, celery, cilantro and seasonings and add to diced lobster. Add to this combination, sour cream, Cajun, chili flakes and salt as well as diced pineapple. Fill mango cheeks with lobster mixture and refrigerate until required. Method for Potato Pancakes Grate potatoes, add lime juice to retain colour then drain out excess lime juice. Add chopped onion, celery, parsley, egg, flour and a dash of salt. Combine form into 4 cakes and fry until light brown. Finish in the oven for 5-10 minutes. Method for Mango Vanilla Coulis Combine 8 oz of freshly blended mango pur�e with water. In a small saucepan, heat vanilla bean, extract seeds and combine with pur�ed mixture. To Serve Arrange a spiced pineapple lobster in mango cheek on a plate. Add a potato pancake and decorate with the mango vanilla coulis. Repeat for three more servings. Piper-Heidsieck Brut Region: Reims, France Local Supplier: Best Cellars Wines & Spirits Pairing Notes: Lobster and champagne are always a perfect match! Tasting Notes: This medium-bodied deliciously mature wine has a beautiful texture and depth, with notes of apple, peach, ruby grapefruit, vanilla and toast. It is soft but yet still dry. Ingredients: Potato Pancakes 1� Idaho potatoes Juice of 1 lime � onion, finely diced � celery stick, finely diced Few sprigs of parsley, finely chopped 1 egg lightly beaten � oz (15 g) flour Salt to taste Ingredients: Mango Vanilla Coulis 8 oz (240 g) mango flesh, pur�ed 1 oz (30 ml) water 1 vanilla bean 38 in Mango Cheeks with Potato Pancakes and Mango Vanilla Coulis SPICeD PINeAPPLe LoBSTer www.foodanddrink-caribbean.com Mango Lobster Jelly Salad with a Cream Cheese Dressing (Appetizer) Sous Chef Lennox Cadogan - The Beach House, Barbuda PREPARATION TIME: 2hrs. including refrigeration COOKING TIME: 20mins. SERVES: 4 Ingredients: Mango Lobster Jelly 2 cups (500 ml) mango juice, strained 1 with a Cream Cheese Dressing MANGo LoBSTer JeLLy SALAD /2 cup (125 ml) fresh orange juice 1 /2 cup (125 ml) dry white wine 1 tbsp white vinegar 3 tbsp powdered gelatine 2 1/2 cups (625 ml) boiling water 2 cups (1 lb) ripe mango, diced 1 cup (� lb) cooked lobster, diced Ingredients: Salad Dressing � cup (4 oz) cream cheese 1 cup (250 ml) half & half or single cream Salt and pepper to taste Garnish Fresh spinach leaves Method for Mango Lobster Jelly Combine the mango and orange juice with the wine and vinegar in a saucepan. Dissolve the gelatine in boiling water and set aside to cool slightly. Strain the gelatine liquid into the fruit juice mixture. Pour 1/3 of the gelatine liquid into individual moulds and chill until almost set. Arrange the diced mango and lobster pieces on top, then fill the moulds with the remaining gelatine liquid. Refrigerate until set. Method for Salad Dressing Rub the cream cheese through a wire strainer into a bowl and beat in the cream a little at a time. Season to taste. To Serve Arrange a few spinach leaves on each serving plate. Turn out the jellied salad on to the spinach leaves and add the salad dressing. ch�teau de sancerre Sancerre Blanc Region: Loire, France Local Supplier: Quin Farara & Co. Ltd. Tasting Notes: An exceptional full-bodied style of Sancerre. Typical Sauvignon Blanc nose with floral accents and smoky, flinty nuances. The palate opens up to flavours of orange and grapefruit, enriched with a hint of yellow peach. Lovely length with orange zest finish. www.foodanddrink-caribbean.com 39 Antigua'sseafoodFiesta urlings Wharf written by Janie Conley The South Beach Diet may have been the biggest selling diet book of all time; but Antigua has something far more sensational � the seafood Fiesta diet! What more can we say. Thousands turn out for every event and they all declare, "I'm on a seafood diet; I see food and I eat it." There is no point trying to resist, as the Seafood Fiesta is an extremely addictive diet. The Seafood Fiesta hosted by the Ministry of Agriculture, Lands, Housing and the Environment has become a regular event on Antigua's social calender. The first and second Seafood Fiestas were held in 2009. The first 2010 Fiesta was held on July 4th 2010 to coincide with World Fisherman's Day, which is acknowledged worldwide each year on June 29th. The last 2010 Seafood Fiesta was held in August, with a record turnout of between 5,000 and 6,000 patrons. Vendors were almost eaten out of their stocks before the festival came to a close at 10pm. Enthusiastic patrons definitely saw food and ate it. The festival takes place regularly at urlings Fisheries Wharf on Antigua's south-western coast. A range of cool mountain peaks shrouds the picturesque fishing village of urlings; it is close to some exceptional beaches and is famous locally for its fantastic seafood. Food, fun and feting is the name of the game at this all day family event. Food vendors offer a diverse assortment of fish and seafood, all caught fresh by local fishermen. Their menus burst with flavour and ingenuity; traditional dishes are served alongside more quirky delicacies. You will find the crispiest fried 40 www.foodanddrink-caribbean.com fish, the most tender curried conch, the sweetest grilled lobster, flavoursome stewed sea cat (octopus) and the most lip-smacking coconut shrimp. Also seafood salads, paella, pasta, gumbo and rice are all served. On the sizzling grills you will discover fish steaks, conch and shrimp kebabs, blackened Mahi Mahi and garlic lime lobster. At each Fiesta, new elements are added to improve the event. Calypsonians and Soca artistes are among the entertainment line�up, along with light-hearted competitions, bouncy castles and games for children to enjoy and a full bar for the adults. Pulsating Caribbean music adds to the lively fiesta atmosphere where tourists and locals intermingle to browse the variety of items on sale, watch the fishermen haul in their catch, and eat, drink and relax. The event is geared towards promoting a sustainable livelihood for the local residents and fishermen of the area. "Our mandate is to promote our heritage, promote our agro-tourism linkages and build pride through festive activities which will definitely enhance the quality of life in our community," commented the Honourable Hilson Baptiste, Minister of Agriculture, Lands, Housing and the Environment. There are plans to introduce the Seafood Fiesta to additional fisheries throughout Antigua and Barbuda so the event can take place more frequently and benefit other rural areas. So keep a watchful eye on the local press to find out when the next extravaganza will take place. The Seafood Fiesta is by far the most satisfying diet plan to follow. Make sure you stick to it! www.foodanddrink-caribbean.com 41 Tom Yum Goong Thai Soup with Pineapple, Mango and Enoki Mushrooms (Appetizer) Student Chef Kevan Ho - Antigua & Barbuda Hospitality Training Institute (ABHTI), Antigua PREPARATION TIME: 15mins. COOKING TIME: 20mins. SERVES: 4 Ingredients: Mango sauce 2 ripe mangoes, peeled 1 tbsp Omyras sauce Ingredients: Soup 3 tbsp ginger, crushed ToM yuM GooNG ThAI SouP � Thai chili pepper 4 cups (1 ltr) shrimp stock 6 tbsp pineapple juice 3 tbsp Thai fish sauce 3 tbsp vinegar 4 tbsp lime juice 2 tbsp Miso paste 2 rings Antigua Black Pineapple, finely diced 16 large fresh shrimp Garnish 20 Enoki mushrooms 10 leaves cilantro (coriander) With Pineapple, Mango and enoki Mushrooms Method for Mango Sauce Pur�e the mango flesh in a blender and mix together with the Omyras sauce. Set aside. Method for Soup In a large stockpot over medium heat saut� the ginger and chili pepper to release flavours. Add shrimp stock and combine. Add pineapple juice, Thai fish sauce, vinegar and lime juice. Stir in the Miso paste and add the fresh shrimp and diced pineapple. Add the prepared mango sauce and heat through for a further 2 minutes. To Serve Divide the hot soup into 4 bowls. Garnish with the cilantro and Enoki mushrooms. Pascal Jolivet metis Sauvignon Blanc Region: New Zealand Local Supplier: Best Cellars Wines & Spirits Notes: When Pascal Jolivet of the Loire Valley in France met John Hancock from Hawkes Bay in New Zealand, Metis was born. It encapsulates the esprit and the essence of both nations. This is a fantastically unique wine, as is the dish it is paired with. 42 www.foodanddrink-caribbean.com Mango Seafood Water with Pepper Sticks (Appetizer) Chef Brian Samuel - Jolly Beach Resort, Antigua PREPARATION TIME: 20mins. COOKING TIME: 30mins. SERVES: 6 Ingredients: Seafood Water 4 ripe Tommy Atkins mangoes 1 large onion, diced 1 large red onion, diced 1 celery stalk, chopped 4 oz (110 g) red snapper fillet 1 cup shrimp shells from peeled shrimp 4 tbsp turmeric Pat of butter 18 scallops 3 dozen local cockles or green shell mussels 2 tbsp cilantro (coriander), chopped 1 tsp thyme, chopped 18 large shrimp, peeled, tail-on 18 calamari (squid) rings Method for Mango Seafood Water Wash and peel the mangoes and roughly cut the flesh off the seeds. Place in a large saucepan with skin and seeds. Cover with water and add diced onion, celery, snapper fillet, shrimp shells and turmeric. Simmer over medium heat until reduced by half. Cool slightly and remove mango seeds and skin, leaving the cooked mango and all other cederberg Bukettraube Region: South Africa Local Supplier: Quin Farara & Co. Ltd. Palate: Semi-sweet, exotic and very delicate floral and fruit salad aromas, with a hint of honey/dried peaches and ripe muscat. A bracing fresh finish. Food Pairing: Ideal with shellfish or fresh local crab. This tropical fruity shellfish soup will bring out the richness of this wine. 1 with Pepper Sticks MANGo SeAFooD WATer Ingredients: Pepper Sticks 2 cups (240 g) flour /4 cup (60 ml) grated Parmesan 1 /4 cup (60 ml) olive oil /4 cup (60 ml) water Salt to taste 4 tbsp ground black pepper 1 ingredients. Pour into a blender with a pat of butter. Blend until smooth and strain liquid through a fine sieve. In a large saucepan, add the mango liquid to the scallops, cockles, shrimp and calamari. Add the cilantro and thyme. Simmer until shells are open and seafood is cooked. Adjust seasoning with salt and pepper to taste. Method for Pepper Sticks In a medium bowl, combine the flour, Parmesan, oil and black pepper and make a well in centre of the mixture. Add water and knead into a firm dough. Roll out the dough and cut into strips. Place on a non-stick cookie sheet and bake in a preheated oven until golden brown. To Serve Spoon the seafood water into large bowls and serve with pepper sticks. www.foodanddrink-caribbean.com 43 AntiguaNice Chicken with Julie Mango Cornmeal Stuffing, Creole Pineapple and Plantain (Appetizer) Chef David Browne - Galley Bay Hotel and Spa, Antigua Dame Gwendolyn Tonge Award for First Place, Chefs Competition, Mango Pineapple Menu 2010 PREPARATION TIME: 30mins. COOKING TIME: 40mins. Ingredients: Stuffed Chicken 2x 12 oz (340 g) chicken legs 1x 4 oz (120 g) chicken breast 1 egg yolk 2 oz (60 g) cornmeal � cup (60 g) parsley, chopped � cup (60 g) red pimento, diced 1 cup (225 g) Julie mango, diced Oil for frying Salt and pepper to taste Ingredients: Creole Pineapple and Plantain � cup (120 ml) olive oil SERVES: 4 2 cloves garlic, grated 1 tbsp onion, diced 1 tbsp green pepper, diced 1 tbsp celery, diced 2 tbsp tomato paste � cup (60 ml) tomato juice Sprig of thyme 1 Antigua Black Pineapple, diced 1 firm plantain, diced � tbsp Susie's Hot Sauce 1 tbsp lime juice, freshly squeezed � cup (120 ml) white wine Salt and pepper to taste Garnishes 2 sheets spring roll paper 1 cheek Julie mango, peeled and sliced into batons Cilantro (coriander) leaves 1 egg white � cup (120 ml) cooking oil 8 sticks linguini pasta 1 whole beet, cooked 2 oz (60 g) unsalted butter � cup (60 ml) red wine 20 rocket (arugula) leaves 4 asparagus spears 1 tsp black pepper Method for Stuffed Chicken Debone chicken legs, cleaning off excess fat. Season the meat with salt and pepper. Prepare a small chicken bouillon with the leg bones for cooking the garnish. Pur�e chicken breast with egg yolk, and place on ice. Add cornmeal, parsley, pimento and mango to the chicken pur�e. Season to taste. Stuff the legs with the pur�e, rolling tightly into greaseproof paper and foil. Place in a hot pan, with a little oil; keep turning for about 20 minutes until hot to the core. Remove from pan, unwrap and place back in same hot pan and saut� until golden brown. Allow to rest before carving. Method for Creole Pineapple and Plantain Into a hot pan heat olive oil, add garlic, onion, peppers and celery and saut�. Add tomato paste, tomato juice, thyme, pineapple and plantain. Stir all ingredients together and then add Susie's Hot Sauce, lime juice and white wine; simmer for 10 minutes. Salt and pepper to taste. Method for Spring Roll Place the mango batons onto the spring roll paper with cilantro, brush with egg white to seal. Heat a pan with oil and fry the spring rolls for 2 minutes until golden brown. Fry the linguini pasta sticks in the same pan until golden brown. Set aside for garnish. Method for Beets and Arugula Asparagus and Dressing Slice beets thin, saut� in butter and red wine for 2 minutes, add rocket leaves, toss and remove vegetables from pan. Blanch asparagus in chicken boullion. Strain the boullion into the beetroot pan, boil, add butter and black pepper; reduce and whisk until the mixture smooth. Assembly Spoon the creole pineapple plantain on to serving plate and top with a stuffed chicken. Add the beets, rocket and asparagus to the plate. Spear the stuffed chicken with 2 linguini pasta sticks and thread on a spring roll. Slice the remaining mango in thin layers to make a fan -ike decoration; dust with black pepper. concha Y toro casillero del diablo Carmenere Region: Chile Local Supplier: Best Cellars Wines & Spirits Pairing Notes: An excellent red wine for meat based dishes with vegetables and fresh herbs. This wine has notes of dark plums and spice, generously framed by toasty American oak with a soft and well structured mouth-filling texture. 44 with Julie Mango Cornmeal Stuffing, Creole Pineapple and Plantain ANTIGuANICe ChICkeN www.foodanddrink-caribbean.com Chicken Mango Roll with Sweet Potato and Scallion Mash, and Mango Beurre Blanc Sauce (Appetizer) Chef Yvette McKinnon - Carlisle Bay, Antigua PREPARATION TIME: 20mins. COOKING TIME: 40mins. SERVES: 4 Oven temperature: 300�F (149�C) Ingredients: Chicken Rolls 4x 6 oz (170 g) chicken breasts 4 mangoes, sliced in batons 3 medium red bell peppers, deseeded and sliced Basil leaves Cilantro (coriander) leaves 2 oz (60 g) butter 1 oz (30 ml) olive oil Salt and pepper to taste Ingredients: Sweet Potato and Scallion Mash 1 � lbs (675 g) sweet potatoes, peeled 4 oz (120 ml) heavy cream 2 oz (60 g) butter 1 small bunch scallions, chopped Salt to taste Ingredients: Mango Beurre Blanc 1 oz (30 g) butter 2 shallots, diced small 5 oz (150 ml) white wine 4 oz (120 ml) heavy cream 1 mango, peeled and sliced with Sweet Potato and Scallion Mash, and Mango Beurre Blanc Sauce ChICkeN MANGo roLL Method for Chicken Rolls using a sharp knife, butterfly each chicken breast. Place plastic wrap over chicken, and use a rolling pin to tenderise the chicken. Season with salt and pepper. Lay slices of mango onto chicken then follow with peppers and herbs. Lift one end of the layered chicken and tightly roll up. use a brush to coat outside of chicken with Bodegas callia Magna Viognier Region: San Juan, Cuyo, Argentina Local Supplier: Best Cellars Wines & Spirits Notes: Callia crafts quality Argentine wines. Tasting Notes: This wine's honeysuckle richness is a perfect match for the sweet potato. The fruits are apricot and peach adding a very slight acidy flavour, which goes perfectly with the mango. butter then tie the rolls to secure. Heat skillet and sear chicken on all sides for about 6 minutes then place in a hot oven for an additional 8 minutes. Allow to rest for 5 minutes before cutting. Method for Sweet Potato and Scallion Mash Boil sweet potatoes until soft, add salt to taste. In a bowl, mash potatoes using a potato masher. Add heavy cream, butter and scallion. Put potatoes in a saucepan on low heat, and stir until smooth. Set aside. Method for Mango Beurre Blanc In a saucepan, add shallots and white wine and cook until reduced by half. Add heavy cream, stir and reduce by half. Whisk in butter then add mango slices. Blend together in a blender until smooth. To Serve Place a 2 inch mould in the centre of a plate, fill with sweet potato mixture and remove mould. Slice each chicken roll in half and arrange neatly on top. Spoon the beurre sauce onto the plate. www.foodanddrink-caribbean.com 45 Oven Baked Chicken Breast Stuffed with Mango Pineapple Chutney, served with Pineapple Mashed Potato (Appetizer) Chef Sylvester Henry - Blue Waters Hotel, Antigua PREPARATION TIME: 15mins. COOKING TIME: 20mins. Ingredients: Chicken 4 chicken breasts, washed and trimmed 1 tbsp Cajun seasoning 1 tbsp virgin olive oil SERVES: 4 � tsp white vinegar Ingredients: Idaho Potatoes 8 small Idaho potatoes 1 Antigua Black Pineapple, peeled and diced /3 cup (80 ml) heavy cream 1 yellow squash, sliced 1 carrot, cut in batons � broccoli, chopped 1 red pepper, quartered 1 � mangoes, diced 1 tbsp sugar � tsp cinnamon Cornstarch to thicken Garnish 8 mango leaves 8 pineapple leaves Stuffed with Mango Pineapple Chutney, served with Pineapple Mashed Potato Salt and pepper to taste Ingredients: Chutney 2 ripe mangoes, peeled and diced 1 large Antigua Black Pineapple, peeled and diced 2 sticks celery, diced � tsp Susie's Hot Pepper Sauce 1 cup brown sugar � tsp cinnamon oVeN BAkeD ChICkeN BreAST 1 Knob of butter � tsp cinnamon � tsp sugar Salt and pepper to taste Ingredients: Glazed Vegetables 1 zucchini (courgette), sliced Method for Mango Pineapple Chutney Heat a saucepan over medium heat for 1 minute. Add the mango, pineapple and saut� for a minute. Add the pepper sauce, sugar, cinnamon and vinegar. Stir until completely combined. Reduce heat and leave to simmer until the mixture thickens to a chutney consistency. Set aside. Method for Chicken Breasts Season chicken breasts and leave to marinate for a few minutes. Heat a skillet over high heat and sear the breasts on both sides. Remove breasts from the pan and rest on a cutting board. Make a 2 inch incision through the centre of each breast and stuff with chutney. Place chicken breasts on a greased sheet pan and bake for 20 minutes. Method for Idaho Potatoes Preheat a saucepan and add the pineapple, sugar, cinnamon and a little water. Cook until sticky. Boil the potatoes in a pot of salted water until soft enough to mash. After the potatoes have cooked, quickly drain them. Mash potatoes until smooth. Add the heavy cream and butter to the mixture to give body and flavour. Add salt and pepper to taste. Add candied pineapple to the potatoes. Method for Mango Glazed Vegetables Add mango, sugar and cinnamon to a saucepan, saut� for a few seconds then add water and leave to boil. Add cornstarch and thicken to desired consistency. Steam vegetables for 2 minutes and refresh in ice-cold water. Place vegetables in a saut� pan over a low heat, pour glaze over and saut� until completely coated. Assembly Slice each chicken breast and arrange on plate. Spoon the mash and glazed vegetables neatly next to the breast. Garnish the dish with mango and pineapple leaves. evolution No.12 Sokol Blosser Region: Oregon, USA Local Supplier: Best Cellars Wines & Spirits Pairing Notes: A dish with spicy cajun flavours needs a wine that refreshes the palate such as this blend from Oregon. It has it's own subtle and fresh personality. With 9 grapes varieties perfectly tying together, which creates a smooth, textured white wine that can hold its own. 46 www.foodanddrink-caribbean.com Pineapple Pepper-Stuffed Chicken Breast Wrapped in a Fillo Blanket served with a Mango Sauce (Appetizer) Chef Albert Reuben - The Beach Restaurant, Antigua PREPARATION TIME: 15mins. COOKING TIME: 20mins. SERVES: 4 Oven temperature: 350�F (177�C) Ingredients: Chicken Breast Stuffing 1 tbsp olive oil 1 large Antigua Black Pineapple, cut into batons 1 small red bell pepper, julienne 1 small yellow bell pepper, julienne 1 small green bell pepper, julienne 2 tbsp white wine Ingredients: Chicken Breast and Fillo Blanket 4 large boneless chicken breasts Ingredients: Mango Sauce 2 large mangoes, peeled and seeded 2 yellow seasoning peppers � small onion, chopped 1 clove garlic 6 oz (180 ml) olive oil Salt and white pepper to taste 8 sheets fillo pastry 4 oz (120 g) melted unsalted butter 1 tbsp salt � tbsp black pepper Wrapped in a Fillo Blanket served with a Mango Sauce PINeAPPLe PePPer-STuFFeD ChICkeN BreAST Method for Chicken Breast Stuffing Place a skillet pan on medium heat for about 1 minute then add the oil. Add the pineapple and bell peppers and saut�. Add white wine and cook for a 1 � minutes until pepper is tender. Put aside to rest and cool. Method for Chicken Breast and Fillo Blanket Carefully butterfly the chicken breasts and then tenderize and season. Place each chicken breast, smooth side down, on a sheet of foil. Add the peppers and pineapple lengthwise in the centre of the chicken breast. Carefully roll the chicken to take the shape of a cylinder then wrap in foil and bake in oven for 10�15 minutes. Remove chicken from the oven and leave to cool for 1 minute then unwrap the foil paper and rewrap the chicken breast in the fillo pastry. Gently brush the pastry with melted butter and return the chicken to the oven to finish for another 6�8 minutes. Let cool, then slice in half on bias. Method for Mango Sauce Place mango, garlic, seasoning peppers, onion and olive oil into a food processor and Placido Pinot Grigio Region: Banfi, Italy Local Supplier: Best Cellars Wines & Spirits Pairing Notes: This refreshing, well-balanced Pinot Grigio is a superb accompaniment to this poultry meal. Tasting Notes: It is dry and crisp with fruity aromas of pears as well as citrus and grapefruit. A really delightful full wine, fresh and lively, with notes of ripe pear on the finish. pur�e. Add salt and pepper to taste. To Serve Plate the chicken fillo blankets with mango sauce and serve with steamed broccoli, carrots, grilled zucchini and yellow squash. www.foodanddrink-caribbean.com 47 Mango and Smoked Duck Breast with Roasted Pepper Salad (Appetizer) Chef De Partie Desroy Spence - Carlisle Bay, Antigua First Place, Chefs Competition, Mango Menu 2006 PREPARATION TIME: 20mins. COOKING TIME: 50mins. SERVES: 4 Ingredients: Mango and Smoked Duck 1 smoked duck breast 1 Edward mango 4 oz (100 g) dasheen, thinly sliced and fried MANGo AND SMokeD DuCk BreAST Ingredients: White Balsamic Reduction 3 cups (720 ml) white balsamic vinegar 2 cups (480 ml) white wine 2 tbsp black peppercorns, crushed 2 cups (200 g) granulated sugar Ingredients: Pepper Salad 1 green bell pepper 1 yellow bell pepper 1 red bell pepper 1 medium red onion 2 tbsp cilantro (coriander), chopped Handful of rocket (arugula) salad Salt and pepper to taste Method for Balsamic Reduction Combine all ingredients for the reduction in a stockpot and bring to a boil. Simmer, and reduce until the mixture just coats the back of a spoon. Method for Pepper Salad Roast the peppers over a direct flame or on a char-grill until the skin starts to turn black. Remove the peppers from the heat and put in a covered container for 10 minutes, until skin starts to peel. Grill the onion until soft. Peel the peppers and remove the seeds. Slice the peppers and onion into wide strips. Combine all ingredients together in a bowl and add 2 tbsp balsamic reduction. Toss all ingredients together, add cilantro and season to taste. Method for Mango and Smoked Duck Score duck skin with diamond cuts and pan sear the duck over a very low heat until all the fat has been rendered. Remove from the heat and slice thinly on the bias. Peel the mango and cut the two halves from the seed. Slice the same as the duck breast. Fan the mango and duck alternately, outwards from the centre of the plate. Place a small pile of pepper salad in the centre of the fan and serve with crisp fried dasheen. cloudy Bay Pinot Noir Region: Marlborough, New Zealand Local Supplier: Quin Farara & Co. Ltd. Tasting Notes: An enticing wine that awakens your senses. A supple palate with transparent flavours of red fruit and earthy textures leads to a balanced, intriguing finish. Food Pairing: Both duck and lamb enhance the fruit sweetness of this wine 48 with roasted Pepper Salad www.foodanddrink-caribbean.com Honey Pork Tenderloin Marinated with English Harbour Rum served with Pickled Mango and Herb Oil (Appetizer) Chef Kerry Simmons - Hermitage Bay Resort, Antigua Second Place, Chefs Competition, Mango Menu 2010 PREPARATION TIME: 2hrs. 15mins. including marinating and refrigeration time COOKING TIME: 5mins. SERVES: 4 Ingredients: Pork and Marinade 2 tbsp vegetable oil 3 tsp Antiguan honey 1 tsp grated ginger Marinated with english harbour rum served with Pickled Mango and herb oil 1 /3 cup (80 ml) English Harbour Rum (Dark) 1 lb (450 g) pork tenderloin, cut into thin medallions Salt and pepper to taste Ingredients: Mango Pickle 1 large half ripe mango 1 cup (240 ml) white distilled vinegar Salt and pepper to taste Ingredients: Herb Oil 1 bunch parsley, 4 sprigs reserved for garnish 1 bunch cilantro (coriander) 2 cups (580 ml) olive oil Salt and pepper to taste hoNey Pork TeNDerLoIN Method for Pork Whisk together all ingredients to combine. Coat the pork medallions with marinade. Marinate for at least 2 hours in the fridge. Remove pork medallions from marinade and grill 2 minutes on each side. Method for Mango Pickle Cut the mango into thin julienne strips. Season vinegar with salt and pepper and pour over the mango strips. Method for Herb Oil Remove the leaves from both bunches of herbs. Put oil and herb leaves in a blender, season and blend until smooth. Pour through a fine strainer to remove pur�ed leaves, leaving only green oil. To Serve Served pork medallions topped with mango pickle, drizzled with herb oil. Garnish with a sprig of parsley. english Harbour Rum Dark Tasting Notes: English Harbour Rum is aged for a minimum of 3 years in charred oak casks for a smooth taste. Principato Pinot Noir Region: Lombardy's Province of Pavia , Italy Local Supplier: Best Cellars Wines & Spirits Pairing Notes: This well-structured Pinot Noir has a bouquet of black cherry and dark berry fruit. That leads to a well-defined finish. Best paired with grilled meats, salmon and turkey. 50 www.foodanddrink-caribbean.com with Pineapple Mango Salsa and Garlic-yoghurt Dip Pork MANGo WrAP Pork Mango Wrap with Pineapple Mango Salsa and Garlic-Yoghurt Dip (Appetizer) Student Chef Giovanni Meyer - Antigua & Barbuda Hospitality Training Institute (ABHTI), Antigua PREPARATION TIME: 15mins. COOKING TIME: 1hr. 10mins. SERVES: 4 Ingredients: Pork Wrap 1 lb (500 g) pork tenderloin 1 tbsp lime juice 1 � tsp fresh cilantro (coriander), chopped � tsp ground cumin Salt and pepper to taste 4 burrito size whole-wheat tortillas or sandwich wraps � cup (60 g) red onion, thinly sliced Ingredients: Pineapple Mango Salsa 1 slice fresh Antigua Black Pineapple, finely diced � red bell pepper, finely diced � Jalape�o pepper, finely diced 1 medium mango, peeled and diced � small red onion, finely diced 1 tbsp cilantro (coriander), chopped Juice of 1 lime 1 /4 tsp lime zest Ingredients: Roasted Garlic-Yoghurt 4 oz (120 ml) plain yoghurt Ferrari-carano Fum� Blanc Region: Sonoma County, California Local Supplier: Best Cellars Wines & Spirits Tasting Notes: Mediumlight yellow colour. Attractive aromas, notes of ripe melon, kiwi and citrus. This wine is mediumfull bodied with a slight tropical citrus flavour, softened by a hint of honey. Good depth and a well balanced crisp finish. � clove garlic Method for Pork and Pineapple Mango Salsa Season pork with lime juice, cilantro, ground cumin, salt and pepper. Allow to marinate for at least an hour. Grill and slice into the pork strips. In a bowl combine all the salsa ingredients. Lay pork slices in the tortillas and pour the salsa over the pork. Wrap tightly, place on a grill for a few seconds. Method for Roasted Garlic-Yoghurt Roast garlic until tender. Combine with yoghurt To Serve Cut pork wrap in half diagonally and serve with spoon of garlic-yoghurt. www.foodanddrink-caribbean.com 51 Grilled Salmon and Asparagus with Saut�ed Mangoes, Red Onions and Bell Peppers and Mango Sunset Sauce (Main) Chef Justin Phillip - Carlisle Bay, Antigua PREPARATION TIME: 30mins. including marinating time. COOKING TIME: 30mins. SERVES: 4 Oven temperature: 425�F (220�C) GrILLeD SALMoN AND ASPArAGuS Ingredients: Fish and Vegetables 4 fillets of salmon (approx. 5 oz/140 g each) Olive oil 1 lemon, juiced Salt and pepper to taste 12 asparagus spears 4 small mangoes 1 red onion, (divided use) 1 red bell pepper 1 green bell pepper 1 yellow bell pepper 4 cloves garlic, diced Ingredients: Mango Sunset Sauce 4 small mangoes 3 red bell peppers 2 cloves garlic, diced 1 sprig fresh thyme leaves 1 with Saut�ed Mangoes, red onions and Bell Peppers and Mango Sunset Sauce /2 inch fresh ginger, peeled and grated Salt and pepper to taste Garnish Crispy deep-fried mango skin Method for Fish and Vegetables Marinate the salmon with olive oil, lemon juice, salt and pepper for 15 minutes. With a vegetable peeler, pare the stalks of the asparagus spears about 2 inches below the tip to the base. Trim off the dry lower end of the stalk. Drizzle the asparagus with olive oil, salt and pepper. Grill for 3 minutes. Set aside. Large dice the 4 mangoes. Julienne half the red onion and one red, one yellow and one green bell pepper. using a saut� pan, saut� red onion, garlic cloves and the julienne bell peppers for 1 minute. Add the diced mango and season with salt and pepper. Saut� for 1 minute more and set aside. Sear the salmon fillets on both sides and finish in the preheated oven for 3 minutes. Method for Mango Sunset Sauce Pur�e 4 mangoes and set aside in a bowl. Cut 3 red bell peppers in half lengthways and remove the cores, seeds and membranes. Chop the peppers coarsely. In a pan heat the oil, add the peppers, remaining red onion (diced), garlic, the thyme leaves, ginger, salt and pepper. Sweat over low heat until the vegetables are soft (about 20 minutes). Pur�e the vegetables in a blender. Put the yellow mango pur�e in a clean saucepan and add the red pepper pur�e a spoonful at a time until a sunset colour is obtained. Reheat to serve. To Serve Spoon some mango sunset sauce in the centre of each plate. Add the saut�ed mango. Place 3 asparagus spears on top of saut�ed mango and place the seared salmon on top of the asparagus. Garnish with strips of deep-fried crispy mango skin. www.foodanddrink-caribbean.com masi masianco Venezie IGT Region: Giulia, Italy Local Supplier: Quin Farara & Co. Ltd. Tasting Notes: On the palate, flavors of citrus and green fruit dominate. Medium bodied with a slight nutty finish. A unique wine that balances the clean, white fruit and citric acidity of the Pinot Grigio with the complex, buttery, tropical fruit notes of the Verduzzo. 52 Salt Fish and Mango Chop-up with Banana Leaf-Wrapped Mango Ducuna (Main) Chef Kerry Simmons - Hermitage Bay Resort, Antigua Second Place, Chefs Competition, Mango Menu 2010 PREPARATION TIME: 15mins. COOKING TIME: 20mins. SERVES: 4 Ingredients: Salt Fish 3 tbsp vegetable oil 2 seasoning peppers Ingredients: Chop-Up 1 bundle spinach 1 medium eggplant (aubergine) 1 dozen medium okra 1 cup ripe mango, diced SALT FISh AND MANGo ChoP-uP 1 medium onion, julienne 1 medium sweet pepper, julienne 1 medium tomato, diced 1 lb (450 g) salt fish, pre-soaked, cooked and stripped Ingredients: Ducuna � lb (225 g) sweet potato, peeled and grated 1 cup (90 g) dry coconut, grated � cup (70 g) flour 1 cup (225 g) half ripe mango, diced � cup (100 g) ripe mango, pur�e 2 tbsp brown sugar Banana leaf for wrapping ducuna with Banana Leaf-Wrapped Mango Ducuna Method for Salt Fish In a saut� pan, heat oil and saut� onions, peppers and tomato for 3 minutes. Add stripped salt fish and cook for a further 5 minutes on low flame until flavours blend together. Method for Ducuna Combine all ingredients in a bowl and mix well. Blanch banana leaf till pliable then cut into 8 x 8 inch size wraps. Put � cup of the mixture into each wrap and tie with a banana string or any other twine. Place wraps in boiling water and cook about 20 minutes. Remove from water and set aside to drain off any water in the wrap. Method for Chop-Up Put all ingredients in a pot of salted boiling water and cook about 15 minutes until all ingredients are soft. Pour out into a strainer, drain well and then using a whisk, mash ingredients to make chop-up. Mix in the diced mango. Adjust seasoning and serve. Assembly Remove ties from the ducana and serve in the wrap topped with the salt fish chop-up. manon Ros� Region: C�tes De Provence, France Local Supplier: Best Cellars Wines & Spirits Pairing Notes: This stylish and elegant wine is without a doubt the perfect choice for this dish. It is light and refreshing, with delicate floral notes intermingled with ripe melon and apple on the nose. 54 www.foodanddrink-caribbean.com Grilled Mango and Red Snapper Kebabs Marinated in Natural Yoghurt with Mango and Red Pepper Salsa (Main) Sous Chef Lennox Cadogan - The Beach House, Barbuda PREPARATION TIME: 45mins. including marinating time COOKING TIME: 15mins. SERVES: 4 Ingredients: Mango Red Pepper Salsa 2 cloves garlic, crushed 1 GrILLeD MANGo AND reD SNAPPer keBABS Marinated in Natural yoghurt with Mango and red Pepper Salsa /4 cup (60 ml) extra virgin olive oil 1 green bell pepper, diced 1 red bell pepper, diced 2 cups (1 lb) mango, diced 1 small onion, chopped 1 lime or lemon, juiced 1 tsp grated ginger Salt and pepper to taste Ingredients: Snapper and Marinade 1 1/3 lb (625 g) red snapper fillets, cubed 8 oz (100 g) mango, cubed 1 /2 cup (110 g) natural yoghurt 3 tbsp extra virgin olive oil Salt and pepper to taste 1 onion, cubed 4 kebab skewers Joseph drouhin Pouilly-Fuiss� Region: France Local Supplier: Quin Farara & Co. Ltd. Palate: A seductive wine and nice expression of the Chardonnay grape! Among the floral and fruity aromas, almond and ripe grapes dominate. On the palate, the wine is refreshingly pleasant, ethereal in its lightness. Long and refreshing aftertaste. Method for Mango Red Pepper Salsa Cook the garlic in the oil until soft. Remove from the heat. Stir in the diced peppers, mango, onion, lime juice and grated ginger. Season with salt and pepper. Return to the heat and simmer for 1 minute, stirring occasionally. Set aside until ready to serve. Method for Kebabs Place snapper and mango cubes in a bowl. Add the yoghurt, olive oil, salt and pepper and stir to coat the fish. Cover and refrigerate for 30 minutes. Thread the fish, mango and cubed onion onto 4 kebab skewers. Reserve the marinade. Baste the kebabs with the yoghurt marinade. Place on an oiled grill and baste and turn the kebabs until done. Serve with the salsa on a bed of fried rice. www.foodanddrink-caribbean.com 55 Mango Pork Tenderloin with Mango Spiked Sweet Potatoes and Baby Bok Choy (Main) Chef De Partie Onaldo Williams - Sticky Wicket Restaurant, Antigua First Place, Chefs Competition, Mango Menu 2008 PREPARATION TIME: 15mins. COOKING TIME: 20mins. SERVES: 4 Oven temperature: 400�F (200�C) Ingredients 3 sweet potatoes, peeled 1 tsp ground cinnamon 1 tsp ground cloves 1 tsp ground allspice 1 tsp grated nutmeg 1 tbsp total of mixed spice: cumin, coriander seed, cardamom, cayenne pepper 1 pork tenderloin, cleaned and washed 1 tbsp blended oil 2 ripe mangoes, peeled, reserve skin 1 Scotch Bonnet pepper 1 tsp allspice 1 lb (450 g) baby bok choy 3 cloves garlic 1 tsp salt Garnish 2 oz (60 g) flour 1 tbsp cornstarch 2 oz (60 g) Crystal hot sauce Reserved mango skin MANGo Pork TeNDerLoIN with Mango Spiked Sweet Potatoes and Baby Bok Choy Method Roast the sweet potatoes in the preheated oven for 20 minutes. Set aside to cool slightly. Combine all the spices and rub generously into the pork. Place the oil in a saut� pan and heat very hot. Sear the pork on all sides and remove from the pan. Pur�e the flesh of one mango and add with the Scotch Bonnet pepper to a saut� pan. Heat to a simmer. Place the pork in the mango liquid and simmer for 10 minutes or to desired doneness. Remove the pork from the liquid and keep warm. Add the allspice to the liquid and continue to simmer until it is thickened. Reserve this liquid for the sauce. Crush the warm sweet potatoes in a bowl. Pur�e the second mango and whip with the crushed sweet potato. Saut� the bok choy with the garlic and reserve. Method for Garnish Mix together the flour and the cornstarch. using a zester, peel the mango skin into thin strips. Toss the mango skin in the hot sauce then in the flour mixture. Deep fry until crisp. To Serve Place a 2 inch mould in the centre of a plate, spoon the sweet potato mixture to the half way point of the mould. Fill in with the bok choy. Slice the pork thinly and arrange neatly on top. Remove the mould and spoon the sauce onto the plate. Garnish with crispy fried mango skin strips. www.foodanddrink-caribbean.com ch�teau lamothe de Haux Bordeaux Clairet Region: France Local Supplier: Quin Farara & Co. Ltd. Palate: A brilliantly coloured clairet with a cherry bouquet. Very smooth and aromatic on the palate. Food Pairing: Best enjoyed chilled, with grilled meats, oriental food or as an aperitif. 56 Leg of Rabbit in Yellow Mango Curry Sauce with Mango-Plantain Cakes and Red Pepper Emulsion (Main) Student Chef Kevan Ho - Antigua & Barbuda Hospitality Training Institute (ABHTI), Antigua PREPARATION TIME: 15mins. COOKING TIME: 50mins. SERVES: 4 Ingredients: Rabbit Legs 4 rabbit legs Salt and pepper to taste Ingredients: Yellow Curry Sauce Pinch saffron strands 4 tsp cumin 4 tsp fresh cilantro (coriander) 8 tbsp turmeric 1 tsp cayenne pepper � tsp mace � tsp cinnamon 3 bay (laurel) leaves, ground 16 oz (475 ml) heavy cream 2 whole shallots 3 cloves garlic Half a stalk lemongrass 2 tbsp ginger, fresh minced Ingredients: Mango-Plantain Cakes 4 ripe plantains, peeled 1 spring onion, minced 1 clove garlic, minced 6 ripe mangoes, peeled and diced Garnish 4 spigs of cilantro (coriander) Ingredients: Red Pepper Emulsion 2 whole red bell peppers � cup (120 ml) olive oil in yellow Mango Curry with Mango-Plantain Cakes and red Pepper emulsion LeG oF rABBIT Method for Rabbit Season rabbit legs with salt and pepper. Sear rabbit on all sides in a hot pan. Set aside Method for Yellow Mango Curry Combine cumin, coriander, turmeric, salt, cayenne pepper, mace, cinnamon, bay leaves and heavy cream in a bowl. Mince shallots, garlic, lemongrass and ginger together and saut� lightly. Add cream mixture. In a large pan louis Jadot Beaujolais-Villages Region: Beaujolais, France Local Supplier: Best Cellars Wines & Spirits Palate: Its aromas and flavours are classic Beaujolais: Juicy strawberries and clean, "dusty" earthy notes, crisp and mouthwatering, refreshing and balanced. over medium heat cook until mixture attains the desired consistency. Strain the mixture and simmer the rabbit legs in the curry sauce until tender. Method for Mango-Plantain Cakes In a saut� pan over medium heat, cook the plantains with minced onions and garlic. Mash roughly. Add diced mangoes and pan sear. Method for Red Pepper Emulsion Roast peppers over an open flame. Peel off skin. Pur�e peppers while slowly streaming in olive oil. Assembly Plate the mango-plantian cake in the centre of each plate. Top with a rabbit leg drizzled in yellow curry sauce. Decorate the plate with the red pepper emulsion and garnish with a cilantro sprig. www.foodanddrink-caribbean.com 57 Supreme of Chicken with Julie Mango Mousseline and Mango Carob Sauce (Main) Sous Chef Jeremiah Nathaniel - Galley Bay Hotel and Spa, Antigua PREPARATION TIME: 15mins. COOKING TIME: 45mins. SERVES: 4 Ingredients: Supreme of Chicken 4 chicken breasts, skinned, boned and trimmed (trimmings saved for sauce) 1 Ingredients: Mango Carob Sauce 1 tbsp butter 1 /2 cup (75 g) chicken trimmings 1 onion, chopped 1 small carrot, diced 4 cloves garlic, crushed 1 tsp thyme leaves 1 /4 tsp ground turmeric /4 cup (40 g) Julie mango, diced 1 egg 1 1 tbsp red pepper, diced 1 tsp parsley, chopped 2 tbsp heavy cream Salt and pepper to taste /4 cup (60 ml) Cavalier Antigua Rum (White) /4 cup (60 ml) heavy cream 1 cup (150 g) mango pur�e 1 Salt and pepper to taste with Julie Mango Mousseline and Mango Carob Sauce SuPreMe oF ChICkeN Method for Mango Carob Sauce In a saucepan, heat butter over medium heat. Add the chicken trimmings, onion, carrot, garlic and thyme. Cook, stirring occasionally, until vegetables are tender. Add the rum and cook until reduced by half. Add the mango pur�e and reduce by half. Lower heat and fold in heavy cream. Strain Into a bowl, season with salt and pepper and set aside. Method for Supreme of Chicken Slit 3 chicken breasts lengthwise into butterfly shapes. Season and set aside. Cut the remaining breast into cubes for the mousseline. In a food processor blend the chicken cubes, turmeric, egg and herbs to form a paste. Pour into a bowl and add diced mangoes, pepper and chopped parsley. Mix gently and fold in the heavy cream. Spoon the mixture into a piping bag, pipe some of the mixture into the centre of each butterflied chicken breast. Roll the breasts into sausage shapes and wrap tightly with cling-film to seal and hold in place. Place wrapped chicken breasts in a pan of boiling water and simmer for 20 minutes. Remove the chicken from the hot water and place in a cold water bath to cool quickly. Set aside to rest before removing the cling-film. In a non-stick pan, heat the butter and fry the chicken rolls until golden brown all round. Slice with a sharp knife. To Serve Serve with spinach rice and mango chutney. www.foodanddrink-caribbean.com Tasting Notes: A mellow medium-bodied rum, aged at least 2 years in used American bourbon barrels. An exceptional smooth mellow flavour. Region: Russian River Valley, California, USA Local Supplier: Quin Farara & Co. Ltd. Palate: A classic California style Chardonnay, mediumweight and clean. It is alive and begging to be enjoyed over again. Food Pairing: Great partner to spiced or creamy poultry, and seafood or nicely chilled on the terrace. cavalier Antigua Rum White sonoma-cutrer Vineyards Russian River Ranches 58 Pineapple Chicken Tower served with Rosti Potatoes, Mango Chutney and Mango-Infused Curry Sauce (Main) Chef Sylvester Henry - Blue Waters Hotel, Antigua Second Place Winner, Chefs Competition, Mango Pineapple Menu 2009 PREPARATION TIME: 15mins. COOKING TIME: 20mins. SERVES: 4 Oven temperature: 400�F (200�C) Ingredients: Rosti Potatoes 4 Idaho potatoes, peeled 4 slices bacon, chopped 1 small sprig thyme Pinch of nutmeg Ingredients: Chicken and Vegetables 4 chicken breasts, boned, skinned, trimmed into portions 4 slices pineapple, cored Ingredients: Mango Chutney 2 mangoes, peeled and diced � tsp hot pepper flakes � tsp powdered cinnamon � cup (100 g) brown sugar 1 tsp salt 1 cup (120 g) raisins, chopped 2 medium zucchini (courgette), sliced 2 medium yellow squash, sliced Ingredients: Curry Sauce 4 mangoes, diced 1 medium onion, diced 1 medium carrot, diced 1 stalk celery, diced 1 clove garlic, minced 1 oz (30 g) butter 2 tbsp curry powder 1 cup (240 ml) water Cornstarch served with rosti Potatoes, Mango Chutney and Mango-Infused Curry Sauce PINeAPPLe ChICkeN ToWer Method for Rosti Potatoes Peel the potatoes and coarsely grate them. Combine the potatoes, bacon, thyme and nutmeg in a bowl. Heat a saut� pan and set four food rings in the pan. Fill the rings with the grated potato mixture. Sear on both sides to geta golden brown colour, then finish in the oven. Method for Chicken and Vegetables Season the chicken breasts with salt and pepper. Heat an oven-proof pan, sear the chicken breasts on both sides, place the pan in the oven and roast the chicken breasts until just done. Season the zucchini, yellow squash and pineapple with salt and pepper and roast in the oven for 5 minutes. wolf Blass Gold Label Riesling Region: Australia Local Supplier: Quin Farara & Co. Ltd. Tasting Notes: On the nose it shows intense lemon and limes with an attractive blossom lift. The palate follows with plenty of citrus fruit, gentle spice and a chalky acid structure which gives the wine a clean and lengthy finish. Method for Mango Chutney Put the diced mangoes, raisins, brown sugar, cinnamon, salt and hot pepper in a saucepan. Add the vinegar and simmer until thickened. Method for Curry Sauce Heat a saucepan for one minute, add 1 oz butter and when the butter is bubbling, add the diced mango, onion, carrot, celery and garlic. Saut� for two minutes. Add 2 tbsp curry powder. Allow to cook for a minute or two. Add a cup of water and simmer to reduce the volume. Add a little cornstarch and simmer until the sauce thickens. Add salt and pepper to taste. To Serve Turn out rosti potatoes into the centre of each serving plate. Place the chicken breast on top, then layer the roasted vegetables, placing the pineapple slice at the top of the tower. Add a serving of chutney and drizzle some of the curry sauce around the plate. www.foodanddrink-caribbean.com 59 RodrickTravisBeazer Assistant executive Chef written by Correne Samuel I first met Rodrick Beazer in the summer of 2005 working on his home island of Barbuda at the exclusive Beach House resort (formerly Palmetto Beach Hotel). Then at the tender age of 22, Rodrick was the youngest person ever to be second in command of the 5-star resort's gourmet kitchen. When I first interviewed Rodrick about his position as Assistant Executive Chef at The Beach House, he explained, "I strive to offer a service that is over, above and beyond expectations to make sure my guests are happy." What an opening statement for one so young and unworldly. But he was focused, talented and in pursuit of a career about which he was obviously passionate. Even then, in that first meeting, it was clear that Rodrick would go forward to achieve in major ways. He told me, "Everyone has a talent, mine is cooking...Cooking is an art and as long as you are creative, you will do well." Those were wise words from a dedicated chef who hoped to study the culinary arts professionally. Rodrick has an amazing creative flair. His culinary creations are artistically formed as though designed especially for each plate. In 1999 Rodrick joined the team at Palmetto Beach Hotel, Barbuda, as a Chef de Partie. He moved on for a brief period in 2003 to The Beach Restaurant in Antigua, as the Lead Line Cook. In 2004 he advanced further by embracing the role of Pastry Chef and Assistant Executive Chef at The Beach House in Barbuda and in 2007 he became the Sous Chef for Coco Point Lodge in Barbuda. Five years on from our first encounter and Rodrick is in the final year of his Bachelor's Degree in Culinary Arts Management and has no plans to slow down anytime soon. He attends The International Culinary School at the Art Institutes of Atlanta, and it's full steam ahead as his ultimate goal is to own and operate a fine dining restaurant in his homeland Barbuda. Rodrick is best described as "extremely ambitious". His zeal for his craft is evident in all he says and does. Before commencing his studies at the Institute, he trained in St. Maarten and Antigua. Once his training was completed Rodrick wasted no time in carving out his path to success. Since enrolling at the Institute three years ago, Rodrick has maintained a GPA of 3.8. He's been involved in a lot of volunteer work and sees this as an way to give back to the Institute and the community. During the Summer of 2009, he was selected to represent the Institute on a culinary tour of New York City; an event which brought together twenty-eight students from across the uS from the International Culinary Schools at the Art Institutes. The trip involved a tour of the Food Network set, an opportunity to dine at two top restaurants and a food tour of the city. The visit to the Food Network was most memorable as he met his `Chef Idol' Bobby Flay, American Celebrity Chef, Restaurateur, Iron Chef and Television Personality. The experience he says "was awesome and very humbling". Rodrick was also featured in the September 2009 Issue of the Atlanta magazine. Rodrick returned home to Barbuda during the summer of 2010 and spent his time training and inspiring the staff at Lighthouse Bay Resort where he shared his advancing talents with old friends. He also gave a demonstration class at the Curtain Bluff Resort in Antigua for the Caribbean Hotel and Tourism Education Foundation, which helped to fund the cost of his degree. 60 www.foodanddrink-caribbean.com Mango Glazed Crispy Duck Breast with Sweet and Sour Onions in a Salad-Filled Parmesan Tulip Crisp (Main) Chef Rodrick Travis Beazer - The Beach House, Barbuda PREPARATION TIME: 15mins. COOKING TIME: 15mins. SERVES: 4 Ingredients: Tulip Crisp 2 cups (200 g) Parmesan, grated Ingredients: Salad 2 carrots, peeled 1 1 with Sweet and Sour onions in a Salad-Filled Parmesan Tulip Crisp MANGo GLAzeD CrISPy DuCk BreAST /2 cup (125 ml) white vinegar 2 red onions, peeled 1 cup (150 g) ginger, peeled and chopped 1 Edward mango 2 tbsp sweet chili sauce Ingredients: Crispy Duck 2 duck breasts 1 cup (140 g) self-raising flour 1 Ingredients: Mango Glaze 1 /4 cup (60 ml) lemon juice 2 oranges, juiced 1 /2 Iceberg lettuce /2 cup (75 g) mango marmalade 2 tbsp Hoisin sauce 2 tbsp sesame oil 2 Edward mangoes, peeled Ingredients: Sweet and Sour Onions 1 cup (200 g) sugar /4 cup (60 ml) club soda Salt to taste 1 lime, juiced 1 /4 cup (60 ml) Antiguan honey Method for Tulip Crisp Heat a small nonstick pan, and when hot sprinkle the grated Parmesan all over and let it melt for 2 minutes. The cheese will form a thin crepe. Carefully shake the cheese out of the pan and drape over a small bowl to set into a tulip shape. Method for Salad Cut the carrots in half and slice, using a mandoline. using your hands break the lettuce into small pieces. Cut mangoes into wedges. Method for Sweet and Sour Onions Place the sugar and vinegar in a bowl and stir until the sugar dissolves. Slice whole onions into thin circles and marinate in sugar/vinegar syrup. Method for Mango Glaze and Crispy Duck Combine all ingredients except sweet chili in a blender and blend until smooth. Stir in the sweet chili. Pour mixture into a bowl and reserve. Slice duck breast and season with salt and lime juice. Mix club soda with self-raising flour to make a tempura batter. Dip the duck breast pieces into the batter and deep-fry in hot oil until crisp. Dip fried duck pieces into ch�teau manos Cadillac Region: Bordeaux, France Local Supplier: Quin Farara & Co. Ltd. Tasting Notes: A rich golden dessert wine with asparagus, vanilla and candied apricot aromas. Honeyed pear and marmalade flavours, with firm acidity. Food Pairing: An ideal accompaniment to this semi-sweet duck dish, also marries well with white meat and not-overly-sweet desserts. the mango glaze and set aside. To Serve Garnish 4 plates with mango glaze. Place the Parmesan tulip crisp in the centre of each plate. Fill the tulip with salad. Top with mango duck breast and sweet and sour onion. www.foodanddrink-caribbean.com 61 Grilled Iguana Terrine with Spaghetti Squash and Green Onion-Bulgur Pilaf (Main) Student Chef Kassim Smith - Antigua & Barbuda Hospitality Training Institute (ABHTI), Antigua Third Place and Most Innovative, Chefs Competition, Mango Menu 2010 PREPARATION TIME: 1hr. 15mins. including refrigeration time COOKING TIME: 20mins. SERVES: 4 Oven temperature: 375�F (191�C) Ingredients: Spicy Mango and Pineapple Marinade Sauce � cup (60 ml) soy sauce 2 tbsp fresh lemon juice 1 � tsp brown sugar � cup (60 ml) chili sauce 1 Ingredients: Spaghetti Squash 1 lb (500 g) yellow squash, halved and seeds removed 1 oz (30 g) butter Parsley, chopped Salt and pepper to taste Ingredients: Green Onion-Bulgur Pilaf 12 oz (340 g) coarse grain bulgur, washed 2 oz (60 ml) extra virgin olive oil 5 oz (150 g) green onion, sliced � oz (15 g) whole peeled tomatoes (can), diced Water, as needed � tsp hot paprika Salt and pepper to taste Garnish � green bell pepper, julienne � red bell pepper, julienne � green mango, julienne /8 tsp garlic powder 2 lb (1 kg) iguana 1 cup (225 g) Antigua Black Pineapple, peeled and diced 1 � cups (330 g) ripe Julie mango, peeled and diced GrILLeD IGuANA TerrINe with Spaghetti Squash and Green onion-Bulgur Pilaf Method for Marinated Iguana In a large re-sealable bag, mix together the soy sauce, lemon juice, brown sugar, chili sauce, garlic powder, mango and pineapple. Place the iguana meat in the bag. Carefully seal the bag and marinate for 1 hour in the refrigerator, turning the bag over about halfway through. Preheat an outdoor grill to high heat. Arrange iguana on the lightly oiled grate and cook 8-10 minutes on each side. Reserve the marinade. Method for Spaghetti Squash Place the squash, cut side down, in roasting pan. Add enough water to cover by one third. Cover with a lid or foil. Bake in oven for 1 hour until the squash is extremely tender. When the squash is cool, scoop out the flesh, using a fork to separate it into strands. Reheat the squash by saut�ing it in butter over medium heat and season with salt and pepper. Method for Green Onion-Bulgur Pilaf Heat half the oil in a saucepan over medium-high heat. Add the green onions and saut� for 1 minute. Stir in tomatoes and reduce heat. Add the bulgur and saut�, stirring frequently, until coated with oil and heated through. Add the water and bring to a boil over high heat. Add the paprika, salt and pepper to the simmering bulgur mixture. Cover until all the water is absorbed, about 20 minutes. Allow the bulgur to rest for 10 minutes and then gently dress it with the remaining oil Method for Sauce Make a brown roux, add the reserved spicy mango and pineapple marinade. Simmer until it coats the back of a spoon. To Serve Spoon the bulgur pilaf onto serving plate. Top with spaghetti squash then add Iguana and dress with roux sauce. Garnish with the julienne pepper and mango. www.foodanddrink-caribbean.com Rosemount estate Shiraz Region: Australia Local Supplier: Best Cellars Wines & Spirits Food Pairing: What do you pair with Iguana? Go for a bold red such as this Shiraz which will be able to stand up to the bold flavours of an exotic dish like this. Tasting Notes: Full bodied, juicy sweet palate with cherry, chocolate and plum flavours and a smooth finish. 62 Oven Roasted Mango-Stuffed Lamb Loin Wrapped in Potato Slices with Pineapple Green Peppercorn Chutney and Mango Sauce (Main) Chef Lenroy Williams - Hermitage Bay, Antigua Dame Gwendolyn Tonge Award for First Place, and Most Innovative Chef, Mango Pineapple Menu 2009 PREPARATION TIME: 20mins. COOKING TIME: 20mins. SERVES: 4 Oven temperature: 350�F (180�C) Ingredients: Potato-Wrapped Lamb 2 medium potatoes 4 lamb loins 1 sprig thyme Salt and pepper to taste � cup (60 g) red bell pepper julienne � cup (60 g) mango julienne cornstarch Ingredients: Chutney 4 oz (115 g) Antigua Black Pineapple, diced 8 oz (225 g) sugar 2 oz (60 ml) water 2 tsp green peppercorns 1 1 oVeN roASTeD MANGo-STuFFeD LAMB LoIN Wrapped in Potato Slices with Pineapple Green Peppercorn Chutney and Mango Sauce Ingredients: Vegetables 4 baby carrots 4 medium asparagus spears Ingredients: Sauce 1 large mango, pur�ed /2 cup (125 ml) white wine Salt and pepper to taste /4 cup (60 ml) heavy cream Method for Potato-Wrapped Lamb Peel the potatoes and slice thinly on a mandoline. Season the lamb with thyme, salt and pepper. With a boning knife, make an opening in the centre of the lamb and stuff with the julienne peppers and mango. Wrap the lamb with potato slices, using a little cornstarch to hold the slices together. In a hot frying pan sear the lamb until the potato crust turns golden brown. Place the lamb in the preheated oven until roasted to the desired doneness Quinta do Vale meao Douro Region: Portugal Local Supplier: Quin Farara & Co. Ltd. Palate: This powerful red delivers concentrated flavors of dark plum, Asian spice, roasted meats and dark chocolate that are backed up by fine acidity. (125�F for medium rare, 130�F for medium). Method for Chutney In a small saucepan, combine the pineapple, sugar, water and peppercorns and simmer to reduce until thickened. Method for Vegetables Blanch the baby carrots and asparagus spears in boiling water until al dent�. Drain the vegetables and set aside. Method for Sauce In a small saucepan, heat the mango pur�e and white wine. Add the cream and simmer until thick. Season to taste with salt and pepper. Assembly Place a potato-crusted lamb loin on a plate. Add a serving of chutney and a portion of baby vegetables. Pour some of the sauce onto the lamb. www.foodanddrink-caribbean.com 63 Crusted Rack of Lamb with Char-Grilled Pineapple, Plantain Mango Mash and Mango Green Curry Sauce (Main) Chef Dwayne Thorpe - Carlisle Bay Resort, Antigua PREPARATION TIME: 20mins. COOKING TIME: 30mins. SERVES: 4 Oven temperature: 300�F (149�C) with Char-Grilled Pineapple, Plantain Mango Mash and Mango Green Curry Sauce Ingredients: Crusted Lamb 4x 3 bone racks of French trimmed lamb 7 oz (200 g) soft white breadcrumbs � oz (20 g) mixed herbs, chopped � oz (20 g) Dijon mustard Salt and pepper to taste Ingredients: Plantain Mango Mash 1 medium Idaho potato, peeled and diced 2 ripe plantains, peeled and diced 1 ripe soft mango Salt and pepper to taste Ingredients: Mango Green Curry Sauce 1 small Antigua Black Pineapple, cored, peeled and sliced 2 small purple shallots, diced � oz (20 g) ginger, grated � oz (20 g) galangal 2 lemongrass stalks � oz (20 ml) fish sauce 5 Kaffir lime leaves 3 oz (100 ml) coconut milk 1 tsp chicken base � ripe mango, diced Salt and pepper to taste Cooking oil for frying CruSTeD rACk oF LAMB Method for Crusted Lamb Lightly sear the lamb racks and allow to cool. Mix the breadcrumbs with chopped herbs. Brush the lamb with mustard and press on breadcrumb crust. Bake the lamb in a preheated oven for 6 � 7 minutes until pink and allow to rest. Method for Plantain Mango Mash Simmer the potato in seasoned water until almost soft. Add plantain, cook until done. Drain off water, add mango and mash with fork slightly. Adjust seasoning and keep warm until needed. Char-grill the pineapple slices until caramelised on both sides. Method for Mango Green Curry Sauce In a frying pan over medium heat sweat the shallots, ginger, galangal, lemongrass until fragrant and then add fish sauce and lime leaves. Add the coconut milk, chicken base and mango, simmer for 8 minutes. Blend and strain sauce. Assembly Carve the lamb racks into 3 cutlets and season. Place pineapple slices onto serving plates and top with potato plantain mash. Lean the cutlets against the pineapple and drizzle with curry sauce. Faustino V Reserva Rioja Region: Rioja, Spain Local Supplier: Best Cellars Wines & Spirits Tasting Notes: This fantastic wine has notes of vanilla and spices contributed by the oak during cask ageing. Lovely sweet tannins from the grapes and hints of red berries against a light background of stewed fruit. The result is a smooth, yet robust wine. 64 www.foodanddrink-caribbean.com Grilled Spiced Lamb with Mango-Raisin Couscous and Mango Chutney (Main) Student Chef Giovanni Meyer - Antigua & Barbuda Hospitality Training Institute (ABHTI), Antigua PREPARATION TIME: 15mins. COOKING TIME: 20mins. SERVES: 4 Ingredients: Spicy Lamb 2 lbs (1 kg) boneless leg of lamb 2 mangoes, peeled and diced 1 lime 1 tsp parsley 3 tbsp ginger, minced 1 tsp red pepper 1 tsp cardamom 1 tsp cumin 1 small yellow onion, minced � tsp nutmeg, ground or grated Ingredients: Mango Raisin Couscous and Chutney 1 cup (180 g) couscous 2 tbsp olive oil 1 clove garlic, minced � oz (7 g) mango, peeled and cut into 1 inch cubes 1 Jalape�o chili, seeds and ribs removed, finely chopped � cup (60 g) raisins Juice of 1 lime (2 tbsp) � cup (25 g) cilantro (coriander) sprigs, chopped � cup (25 g) parsley sprigs, chopped � tsp salt plus more to taste 1 tsp red bell pepper with Mango-raisin Couscous and Mango Chutney GrILLeD SPICeD LAMB Method for Lamb Trim lamb meat. Combine nutmeg, cumin, cardamom, salt, pepper and ginger and rub on lamb. Sear lamb with a little hot oil in a skillet, then bake with mango for a few minutes until cooked. ch�teau du galoupet Ros� Cru Class� Region: C�tes De Provence, France Local Supplier: Best Cellars Wines & Spirits Pairing Notes: This ros� is a perfect choice to complement spicy lamb! A very pale exquisite, dry and refreshing ros�, with very slight hints of herbs, and notes of cherries and raspberries in mouth. At its best served chilled. Enjoy! Method for Mango Raisin Couscous and Chutney Prepare couscous according to package directions. Set aside for a few minutes then fluff with a fork. Heat 1 tbsp olive oil in a large saut� pan over high heat. Add garlic, mango and Jalape�o. Saut� until mango begins to caramelise (about 1 minute). Stir in remaining 1 tbsp olive oil, raisins, tomato, lime juice, cilantro, parsley and toss to heat through (about 1 minute). Remove 4 tbsp of chutney and reserve to garnish. Add the couscous to the remaining chutney and heat through for a further minute. Season with salt. Serve hot or at room temperature. To Serve Serve spicy lamb over couscous and garnish with extra chutney. www.foodanddrink-caribbean.com 65 Mango Pineapple Crumble Pie (Dessert) Chef Brian Samuel - The Beach Restaurant, Antigua PREPARATION TIME: 15mins. COOKING TIME: 20mins. SERVES: 4 Oven temperature: 350�F (180�C) Ingredients: Pie Crust � cup (100 g) granulated sugar 1 tsp ground cinnamon 1 MANGo PINeAPPLe CruMBLe PIe 12 oz (340 g) flour 3 oz (85 g) butter 3 oz (85 g) shortening Pinch of salt Iced water Ingredients: Pie Filling 5 cups (2 1/2 lb) mixed fresh mango and pineapple, cubed /3 cup (80 ml) pineapple juice 6 tbsp cornstarch Ingredients: Topping 10 oz (285 g) flour 8 oz (225 g) butter 6 oz (170 g) sugar Method for Pie Crust Combine the flour, butter, shortening and salt in a bowl and rub the fat into the flour with your fingertips. Gradually add iced water while stirring to make soft dough. Roll out the dough on a lightly floured surface and place in a 9 inch pie pan. Trim the edges of the dough around the pan. Refrigerate the pie shell until needed. Method for Filling Put the chopped mango and pineapple in a saucepan with the sugar, cinnamon and pineapple juice. Bring to a boil and simmer to lightly poach the fruit. Add the cornstarch and boil 1 minute more. Set aside to cool completely. Method for Topping Combine all the topping ingredients together in a bowl, and mix with your hands until the mixture resembles coarse breadcrumbs. Assembly Remove the pie shell from the refrigerator and pour the cooled mango pineapple filling into the shell. Sprinkle the topping onto the filling and sprinkle a little extra sugar on the topping. Bake in the preheated oven for approximately 30 minutes, until the topping is golden. Region: France Local Supplier: Quin Farara & Co. Ltd. ch�teau guirad Sauterne Palate: This wine is a beautiful, vibrant deep gold colour, developing fresh flower aromas, pear, crystallized lime and vanilla, with a very beautiful balance. Food Pairing: Enjoy paired with fruit based pastries such as this mango pineapple crumble. 66 www.foodanddrink-caribbean.com Julie Mango Cheesecake with Cinnamon-Roasted Pineapple and Mango Chutney (Dessert) Chef David Browne - Galley Bay Hotel and Spa, Antigua Dame Gwendolyn Tonge Award for First Place, Chefs Competition, Mango Pineapple Menu 2010 PREPARATION TIME: 1hr. 10mins. including refrigeration time COOKING TIME: 15mins. SERVES: 4 Ingredients 3 oz (90 g) cream cheese 8 oz (240 ml) plain yoghurt,drained through cheese cloth to form a curd cheese 1 cup (250 ml) Julie mango, pur�ed 2 tbsp unsalted butter 1 oz (30 g) brown sugar 4 Antigua Black Pineapple slices, cored 1 oz (30 ml) Cavalier Antigua Rum (Gold) 1 cup (225 g) Julie mango, diced 1 tsp cinnamon powder Garnish 1 oz (30 g) pistachio nuts 2 oz (60 g) fresh seasonal berries 1 sheet of spring roll pastry (cut into pineapple design) with Cinnamon-roasted Pineapple and Mango Chutney JuLIe MANGo CheeSeCAke Method Beat the cream cheese to soften, fold in the drained yoghurt, fold in half of the mango pur�e. Pipe the mix into pre-lined timbale and refrigerate to set (1 hour). using a saut� cavalier Antigua Rum Gold Tasting Notes: A mellow medium-bodied rum, aged at least 2 years in used American bourbon barrels. An exceptional smooth mellow flavour. donnafugata, Ben Rye Passito Di Pantelleria Region: Sicily Local Supplier: Best Cellars Wines & Spirits Tasting Notes: This wine is impressive on the palate and displays extraordinary personality. After the first, intense notes of apricots and peaches, the bouquet offers sweet sensations of dried figs, honey, herbs and mineral notes. gandia Fusta nova Moscatel Region: Spain Local Supplier: Best Cellars Wines & Spirits Tasting Notes: This dessert wine has an attractive gold/yellow hue. Citric aromas, honeyed notes, and undertones of toasty oak are revealed in the bouquet. On the palate it is a finely textured wine, with a harmonious combination of sweetness and acidity. pan, melt the butter and sugar on medium heat until the sugar starts to caramelise. Add the pineapple, caramelise on both sides and flamb� with the rum. Remove pineapple and cool. use the pan residue to make mango chutney, adding the diced mango and cinnamon. Remove from heat and cool. Assembly Arrange the pineapple slices on 4 serving plates; use half of the chutney to fill the pineapple slice cores and the remainder around each plate. Remove the cheesecakes from moulds and place on top of the chutney. Roast the pistachio nuts in hot pan to release flavours. Add to dessert plates along with the berries for decoration. Bake the spring roll cut outs, cool and garnish centre of each cheesecake. use the remainder of the mango pur�e to sauce the plates. www.foodanddrink-caribbean.com 67 Mango Caramel Crepes with Cavalier Rum-Roasted Pineapple and Mango Pineapple Pur�e (Dessert) Chef Lenroy Williams - Hermitage Bay, Antigua Dame Gwendolyn Tonge Award for First Place, and Most Innovative Chef, Mango Pineapple Menu 2009 PREPARATION TIME: 15mins. COOKING TIME: 20mins. Ingredients: Crepes 4 oz (115 g) flour 1 tbsp sugar � tsp baking powder Pinch of salt 2 large eggs, lightly beaten � tsp ground cinnamon Ingredients: Rum-Roasted Pineapple 1 cup (250 ml) Cavalier Antigua Rum (Gold) 1 cup (200 g) sugar Ingredients: Mango Caramel Filling 1 cup (200 g)sugar 1 SERVES: 4 Ingredients: Mango Pineapple Pur�e 1 cup (240 g) mango 1 cup (240 g) Antigua Black Pineapple � vanilla bean 1 /2 cup (120 ml) sugar with Cavalier rum-roasted Pineapple and Mango Pineapple Pur�e 1 oz (30 ml) oil for frying MANGo CArAMeL CrePeS 2 cups (480 g) Antigua Black Pineapple, peeled, cored and chunked /4 cup (60 ml) water 1 cup (240 ml) heavy cream 1 1/2 cups (360 g) mango, medium-diced Method for Crepes In a medium bowl, mix the flour, sugar, baking powder and salt and stir in the lightly beaten eggs and the cinnamon. Whisk until smooth. Heat a lightly oiled griddle or frying pan over medium-high heat. Pour or scoop the batter onto the griddle, using a quarter of the batter for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly. Cook the crepe for about 2 minutes, until the bottom is lightly browned. Turn the crepe and lightly brown the other side. Set aside. Repeat for 3 more crepes. Method for Mango Caramel Filling Combine the sugar and water in a saucepan. Place over medium heat and boil until the syrup turns amber in colour. Remove from the heat and stir in the cream and the diced mango. Return to heat and cook until thickened. Method for Mango Pineapple Pur�e Pur�e the mango, pineapple and vanilla bean in a blender. Add sugar to taste. Method for Rum-Roasted Pineapple Cook the rum, pineapple and sugar over high heat until the liquid reduces and thickens, and the pineapple is golden. To Serve Fill each crepe with the mango caramel filling. Drizzle with the pur�e and add a portion of the rum-roasted pineapple on the side. www.foodanddrink-caribbean.com cavalier Antigua Rum Gold Tasting Notes: A mellow medium-bodied rum, aged at least 2 years in used American bourbon barrels. An exceptional smooth mellow flavour. Peller estate Vidal Blanc Oak Aged Icewine Region: Canada Local Supplier: Quin Farara & Co. Ltd. Palate: An explosion of pineapple, apricot, floral honey, oranges and cardamom spice. Fresh lemon drops and spicy oak harmonize on the long finish. Food Pairing: Perfect paired with fruit based desserts, cr�me caramel and soft cheeses. 68 Mango Pineapple Strawberry Slaw with Lemon Sorbet (Dessert) Chef Marvis Brade - Sticky Wicket Restaurant, Antigua PREPARATION TIME: 15mins. COOKING TIME: 20mins. SERVES: 4 Ingredients: Slaw 1 full, firm Edward mango, peeled and cut into 1 inch strips 1 half ripe Irwin mango, peeled and cut into 1 inch strips 1 ripe Julie mango, peeled and cut into 1 inch strips 6 strawberries, cut into thin strips 1 lemon, juiced 4 - 8 mint leaves Ingredients: Lemon Sorbet 6 lemons, juiced 4 oz (120 ml) sugar syrup 1 cup (240 ml) water Garnish Shredded coconut, toasted with Lemon Sorbet MANGo PINeAPPLe STrAWBerry SLAW Method for Slaw ch�teau d'esclans Les Clans Region: C�tes de Provence, France Local Supplier: Quin Farara & Co. Ltd. Tasting Notes: A higher end cuv�e that marks a major departure in the flight as well as the way ros� typically tastes. This uniquely delicious wine drinks like a high end Burgundian white wine with a buttery, mineral finish. Combine all ingredients for the slaw and refrigerate for 10 minutes. Method for Lemon Sorbet Combine all sorbet ingredients and freeze in an ice cream machine until done. To Serve Place some slaw in a cocktail glass. Add a scoop of sorbet and top with more slaw. Garnish with toasted shredded coconut. www.foodanddrink-caribbean.com 69 Spicy Mango Mousse Vanilla Bean Mango Panna Cotta and Mango Mille Feuilles (Dessert) Chef Kariem de Souza - Carlisle Bay, Antigua PREPARATION TIME: 15mins. COOKING TIME: 20mins. SERVES: 4 Oven temperature: 350�F (180�C) Ingredients: Spicy Mango Mousse 2 firm, ripe mangoes 2 cups (480 ml) heavy cream 1 oz (30 g) granulated sugar 1 Ingredients: Mango Mille Feuilles 1 pkt Feuilles de Brick mille feuilles dough or spring roll wrappers 2 egg whites 2 oz (60 g) granulated sugar Cinnamon to taste 4 mangoes, peeled and sliced Icing sugar Ingredients: Vanilla Bean Mango Panna Cotta 2 gelatine leaves 2 large mangoes 2 cups (480 ml) heavy cream 1 oz (30 g) granulated sugar 1 vanilla bean Garnish Mint leaves for garnish /2 tsp paprika 2 egg yolks, lightly beaten Vanilla Bean Mango Panna Cotta and Mango Mille Feuilles SPICy MANGo MouSSe Method for Spicy Mango Mousse Peel and chop the mango, saving some diced mango for garnish. Pur�e the chopped mango. Whip the cream to soft peaks, and add the sugar, paprika and the mango pur�e. using a bain marie with barely simmering water in the bottom, warm the beaten egg yolks, whisking constantly, until thickened. Cool immediately and add to the creamy mango mixture. Divide the mixture between 4 glasses and garnish with a little paprika, the reserved diced mango, and mint leaves. Refrigerate until ready to serve. Method for Mango Mille Feuilles Cut the mille feuilles dough into 11/2 x 3 inch strips and place on a baking sheet. Brush the dough with lightly beaten egg white, sprinkle with sugar and cinnamon and bake in the preheated oven for 5 minutes. Set aside to cool. To assemble the mango mille feuilles, start with a baked strip of pastry, add a layer of thinly sliced mango, and continue until you have made 4 equal mille feuilles. Sprinkle a little icing sugar on the mille feuilles. Method for Vanilla Bean And Mango Panna Cotta Soak the gelatine leaves in a little cold water for 4 minutes. Gently squeeze the water out of the gelatine. Pur�e the mango and mix with the heavy cream and the sugar in a saucepan. Split open the vanilla bean and add to the pan. Bring the mixture to the boil, stirring to dissolve the sugar, and remove from the heat. Add the gelatine leaves to the mango cream mixture and stir to dissolve the gelatine. Pass the mixture through a fine sieve into a shallow bowl. Refrigerate to chill and set the gelatine. To Serve Place individual glasses of mango mousse on the plates. Add a mango mille feuilles and a scoop of panna cotta to each plate, and garnish with extra mango and mint leaves. Serve chilled. Region: France Local Supplier: Quin Farara & Co. Ltd. Notes: The newest and most extravagant Mo�t & Chandon champagne. Lively and generous, with an extravagant fruitiness, density on the palate a delightful crisp finish. Food Pairing: It offers amazing pairings for sweet dishes and fruit based desserts. mo�t & chandon Nectar Imperial Ros� 70 www.foodanddrink-caribbean.com Caramelised Edward Mango Mousse served with a Liqueur Shot (Dessert) Executive Chef Frederic Wagnon - Jumby Bay, Antigua Second Place, Chefs Competition, Mango Menu 2006 PREPARATION TIME: 1 day including refrigeration. COOKING TIME: 30mins. SERVES: 4 Ingredients: Green Mango Liqueur 8 oz (240 ml) Cura�ao liqueur 1 served with a Liqueur Shot CArAMeLISeD eDWArD MANGo MouSSe Ingredients: Molasses Sauce 2 tbsp molasses 1 tbsp pomegranate paste 1 shot mango liqueur 1 shot Cura�ao liqueur Ingredients: Mango Cheese Mousse 1 gelatine leaf 1 /2 green Edward mango, diced 1 /2 ripe Edward mango, diced Orange zest Ingredients: Mango Compote 4 Edward mangoes, diced 1 green apple, peeled and diced 4 tbsp brown sugar (divided use) Juice of 4 limes 1 shot Cura�ao liqueur /2 pt (250 ml) fromage blanc /2 pt (250 ml) cream cheese 1 1 /4 pt (125 ml) heavy cream 4 oz (100 g) white sugar Method for Green Mango Liqueur Combine all ingredients. Pour into 4 shot glasses and set in the refrigerator for at least 14 hours. Method for Mango Compote In a saucepan combine the diced mangoes and apples with 2 tbsp brown sugar and lime juice. Add a shot of Cura�ao liqueur. Bring quickly to the boil, remove from heat and refrigerate for 30 minutes. Carefully pour the compote into a strainer over a bowl and allow excess liquid to drain into the bowl. Return the compote to the refrigerator until needed. Retain the strained liquid for molasses sauce. tuaca Liqueur Region: Italy Local Supplier: Quin Farara & Co. Ltd. Tasting Notes: Tuaca is a striking vanilla citrus liqueur. Rich vanilla, essences of Mediterranean citrus fruits and Italian brandies deliver a smooth and bold flavour. Best appreciated straight and chilled. Method for Molasses Sauce Add the strained liquid to the molasses, pomegranate paste, mango and Cura�ao liqueur, and blend to make a sauce. Method for Mango Cheese Mousse Soften the gelatine in cold water. Combine the fromage blanc and cream cheese in a bowl. In a separate bowl, whip the heavy cream. Combine all ingredients together to make a mousse. Spoon some cheese mousse into a mould, add some chilled mango compote to the centre, and follow with another spoonful of cheese mousse to cover. Freeze immediately. To Serve When cold and set, turn out mousse onto plates. Sprinkle with brown sugar and caramelise with a torch or under a very hot grill. Decorate with molasses sauce. Serve with the liqueur shot. www.foodanddrink-caribbean.com 71 Tropical Fruit Sushi with a Mango Pur�e Sauce (Dessert) Chef de Partie Nadia Robinson - Curtain Bluff Resort, Antigua Second Place, Chefs Competition and Most Innovative Chef, Mango Menu 2007 PREPARATION TIME: 1hr. COOKING TIME: 20mins. SERVES: 4 Ingredients: Chocolate Plastique 7 oz (200 g) bittersweet chocolate 2 1/2 oz (75 ml) light corn syrup 4 tsp cocoa powder Ingredients: Pastry Cream (Fake Wasabi) 1 1 1 Ingredients: Sushi Rice Pudding 6 oz (170 g) sushi rice 13 1/2 oz (380 ml) coconut milk 13 1/2 oz (380 ml) heavy cream 6 oz (180 ml) water 4 oz (110 g) sugar Ingredients: Sauce 2 cups (500 ml) mango pur�e Ingredients: Fruits 1 1/2 kiwi, peeled and julienne 1 mango, peeled and julienne 6 strawberries, julienne Garnish 4-5 pieces of candied ginger for each serving /2 cup (110 g) pastry cream powder /2 cup (120 ml) water /2 cup (120 ml) heavy cream /2 oz (14 g) cornstarch 1 /2 cup (120 ml) water 1 1-2 drops green food colouring Method for Sushi Rice Pudding Wash rice until all the starch has been removed. Combine all rice pudding ingredients in a medium saucepan. Simmer over medium heat for 20 minutes, stirring frequently, as the rice has a tendency to stick. When the pudding becomes very thick, transfer to a bowl, cover, and cool completely. Method for Sauce Combine all the sauce ingredients in a saucepan, whisking vigorously until the cornstarch dissolves. Cook over low heat until the sauce thickens, stirring constantly to prevent lumps. Set aside to cool completely. If too thick, add more water or fruit pur�e. Method for Chocolate Plastique Melt the chocolate in a bain-marie over simmering water; while still warm, stir in the corn syrup. Divide the mixture in half and wrap each half with plastic wrap. Refrigerate for at least 20 minutes. Knead by hand using cocoa powder to prevent sticking. Roll out the chocolate plastique into a rectangular shape, using cocoa powder. Trim each sheet to 6 x 10 inches. Method for Pastry Cream Combine all pastry cream ingredients into a paste and shape into 4 ovals. Assembly Spread rice pudding onto each sheet of chocolate plastique. Arrange the julienne fruit down the centre lengthwise. Roll into a cylinder shape. Trim excess and slice rolls into 1 inch sushi pieces. To Serve Divide the sushi pieces between the plates and garnish each plate with a pastry cream oval and a few pieces of candied ginger. www.foodanddrink-caribbean.com giuseppe campagnola Recioto Cassotto del Merlo Region: Valpolicella, Italy Local Supplier: Quin Farara & Co. Ltd. Tasting Notes: A sophisticated dessert wine for an extraordinary dessert. Fine ethereal, fruity fragrant, fresh bouquet. Velvet smooth, typical rich exquisite cherry-sweet wine. Food Pairing: This wine pleasantly accompanies fruity desserts and spicy or herbal cheeses. TroPICAL FruIT SuShI 72 with a Mango Pur�e Sauce Caramelised Pineapple, Mint Lime Crepes CArAMeLISeD PINeAPPLe, MINT LIMe CrePe with a Mango Pineapple Filling served with a Mango Pineapple Jello Shot (Dessert) Young Chef of the Year 2010, Christopher Terry - Sugar Club Restaurant, Sugar Ridge Hotel, Antigua PREPARATION TIME: 15mins. COOKING TIME: 20mins. Ingredients: Jello Shots 1 � cups (375 ml) pineapple juice 1 � cups (375 ml) mango juice 1 Antigua Black Pineapple, diced (divided use) 2 mangoes, diced (divided use) 4 gelatine sheets Ingredients: Mango Pineapple Filling 1 cup (120 g) sugar (divided use) 3 tbsp vinegar 2 cups (500 ml) water 1 Antigua Black Pineapple, sliced SERVES: 4 Ingredients: Mint Lime Crepes 3 eggs, beaten 1 cup (250 ml) milk � cup (60 g) flour 1 tsp lime rind 1 tsp mint, chopped with a Mango Pineapple Filling served with a Mango Pineapple Jello Shot Method for Jello Shots In a pot, mix the pineapple and mango juice and � cup diced pineapples and mangoes and 1/3 cup of sugar. Let simmer till hot, add gelatin sheets and let dissolve. Pour into shot glasses place in refrigerator and allow to set. Method for Filling In a saucepan combine the diced mangoes and pineapples with � cup sugar, the vinegar and 2 cups of water and let simmer until thick. Dip the pineapple slices in sugar and grill until caramelised. Method for Crepe Batter In a bowl, combine eggs, milk, flour, lime rind and chopped mint. Whisk until smooth and refrigerate. Heat a non-stick pan and spray with oil. Pour 1/4 mixture in pan and swirl to coat lightly. Cook on both sides until golden brown. Make three more crepes. Assembly Place the caramelised pineapple slices into the centre of each serving plate. Fill each crepe with a serving of mango pineapple filling and roll up into a sausage shape. Place crepes on top of the caramelised pineapple slices. Remove jello shots from the fridge and place a shot glass on each plate. concha Y toro Late Harvest Sauvignon Blanc Region: Maule, Chile Local Supplier: Best Cellars Wines & Spirits Tasting Notes: This zingy wine is ideal for those who like any sweetness in a wine to be balanced with a burst of palateenlivening freshness. It makes the perfect end to a summery lunch and match to this mango pineapple explosion. Serve chilled. 74 www.foodanddrink-caribbean.com Auntiegwen A National Heroine, and a Living Legend For over fifty years Antiguans and Barbudans have tuned into ABS (The National TV Station) to watch Auntie Gwen instruct the Nation on how to make Baked Queen of Pudding, or a similar delicacy! For those who will admit to being born before that time, they will have seen their parents switch on ZAL TV and crowd around a local screen with their neighbours. In those days, Cooking Magic featured Auntie Gwen and Charlie Moore, and it aired on Tuesday and Wednesday. For a programme to run for this length of time is a feat in itself. To have succeeded in teaching generations of the indigenous population how to produce a vast range of local favourites such as Seasoned Rice, Pepperpot, Man Soup (fish soup), Fungi (a cornmeal porridge) served with Okra and Salt Fish is worthy of serious applause. More adventurous dishes include Ducana (dumplings of grated sweet potato and coconut) Stuffed Plantains and Roasted Breadfruit, Guava Jam, Stewed Conchs, and freshly prepared Local Juices. Dame Gwendolyn Tonge written by Claudia E. R. Francis usually filmed in Gwen's own kitchen, continued to feature local stars. Clarence Elmes was perhaps the foremost personality together with local entrepreneur Ivor Phillips. Other personalities include The Dean of The Anglican Cathedral, local school children, members of the Rastafarian community demonstrating their wholesome vegetarian Ital cuisine, and even members of The Food and Drink Guide production team have made special appearances. Gwendolyn Maureen Tonge, a former Senator in the Government of Antigua and Barbuda, has been honoured many times. Her awards include The Queen's Jubilee Medal, Order of The British Empire and Member of The British Empire, Order of Honour from Antigua and Barbuda and an Honouree Companion award from The university of Guelph, Canada in 2004. However, her most revered award is the love shown by the people of Antigua and Barbuda. To sample the culinary delights featured in Cooking Cooking Magic is a home economics programme with an emphasis on nutrition and the feeding of the elderly and the young, all with a view to modest expenditure. "Cooking Magic is for families living in Antigua and Barbuda", claims Auntie Gwen, "and we should cook locally grown food, use natural ingredients and live within our means." This message seems particularly relevant today, and with the variety of exotic fruit and vegetables available around the world local recipes can be enjoyed internationally. At the millennium Cooking Magic was featured on TV channels as far afield as Rochester, New York and Louisiana, reaching out to our communities living overseas. At home the programme, which is Magic we should first turn to Gwendolyn Tonge's Cooking Magic cook books. These provided the first collection of Antiguan and Barbudan recipes. "The recipes I cook tend to be traditional and from the region," Gwen has said,"I also try to make things that are inexpensive to make, filling to eat, and that the whole family can enjoy." When Gwen started demonstrating how to make traditional dishes such as Fungi she used a coal pot and a wooden stick. Today many of us use a stainless steel pan and a wooden spoon, but our Fungi known also in the islands as fungee, fungy, foongie, coucou in Barbados, foofoo in Tobago (and in many countries of Africa) remains an essential part of a staple diet taught to us by Auntie Gwen. www.foodanddrink-caribbean.com 75 Three-leafTea written by Dr. Anthony Richards, Consultant in Chemistry, Food & Biotechnology Management Peppermint Tea 76 www.foodanddrink-caribbean.com Milkweed Bay Leaves Lime Leaves Eucalyptus Leaves Perhaps the real secret of the Caribbean lifestyle may lie, not in our rum cocktails, but in the benefits of calming herbs which we consume daily. Antiguans rise to a refreshing infusion of lime leaves or lemongrass, but reach for a soothing draught of soursop to banish insomnia. A Sunday breakfast of salted cod may be accompanied by more than a dozen health-giving plants, including black, white, hot and bell peppers, garlic, onions, tomatoes, chives, thyme, sweet potatoes, okras, ackee, eggplants, spinach, widdi-widdi and plantain. While most people are familiar with at least ten healthy herbs that may grow at the edge of the garden, enthusiasts can identify up to 200 medicinal plants from the island's flora of one thousand or so species. A few of these are listed on the Antigua and Barbuda museum website: www.antiguamuseums.org/cultural.htm and many more in their huge database, which is the envy of many archives. Traditionalists will tell you that the right way to use "Bush Tea" involves combining herbs in a cyclical sequence based on odd numbers. Each day, one leaf from three different herbs, say Lime leaves, Lemongrass (Cymbopogon citratus) and Vervain herb (Verbena officinalis), are combined to make a cup of tea. On the second day, one species is replaced, and so on, throughout seven days. This three-leaf tea tradition probably reflects an appreciation of dosage as well as concern for over-exposure to any one class of natural constituents and serves to balance bitter flavours with the mild and zesty. Echoes of this custom can be found elsewhere in tradition. For example, it used to be considered auspicious to collect only odd numbers of leaves, say three or five, from a tree during a particular visit. When harvesting three leaves from the painkiller, Milkweed (Calotropis procera), it was usual to place three pebbles at the root in appreciation. Similar traditions apply to the harvest of fivefingered Castor leaf (Ricinus communis), Soursop (Annona muricata) and other plants used in the control of pain. In Antigua, it was the custom to set an odd number of eggs for hatching by a brood hen, while in some boys' gambling games, similar to marbles, a throw of three upturned bottle caps out of four cast was considered a win. This may reflect almost forgotten cultural notions, also known in West Africa, which count an odd number to be fortuitous. Curiously, older herbalists advise against the harvest of leaves after dark. This may have originated from concern over misidentification. However, there is also a belief that the effectiveness of many herbs is reduced after sunset "when the bush doctor has gone home". These beliefs may not be entirely without basis. Modern science has discovered the balance of plant metabolism shifts dramatically between daytime and nighttime resulting in chemical changes in the leaves and roots. We should take care not to dismiss traditional knowledge, as it can lead to interesting "discoveries". When screening extracts from forest plants for a specific medicinal property, such as an antitumour activity, scientists have found the hit rate can be lower than 1%. However, consulting a traditional practitioner can raise the success rate to over 50%. Recently, Caribbean people were taken aback to discover just how many traditional herbs were being claimed under patents by foreign companies. "The real secret", it seems, is no longer secret. For instance, patents have been filed for insulin-like proteins found in extracts from leaves of a Bitter squash (Momordica charantia) known here as the "Maiden blush" vine, "Kerala", "Fowl botty" or "Lizard food". This is possible in intellectual property law, despite the fact that the herb has been used locally for the control of diabetes and has been the subject of many laboratory studies in the university of the West Indies. Now that's a bitter cup to sip! Caribbean herbalists are bringing home the benefits of our traditional knowledge, through strategic partnerships with the expanding global market for more natural healthcare. The Caribbean Association of Reasearchers & Herbal Practitioners (CARAPA) was created in the 1990s. A Caribbean Herbal Business Association: www.caribbeanherbs.org made up of exporters, importers, service providers, regulators and others was registered in 2004. These organizations have held several joint annual meetings throughout the Caribbean. www.foodanddrink-caribbean.com Basil Leaves 77 Mango Colada (Non-Alcoholic Cocktail) Bartender Mike Desouza - The Beach House, Barbuda First Place, Bartenders Competition, Mango Menu 2006 SERVES: 4 Ingredients Julie Fantasy (Non-Alcoholic Cocktail) Bartender Gem Ferris - Jolly Beach Resort, Antigua Third Place, Bartenders Competition, Mango Menu 2007 SERVES: 1 Ingredients � banana 1 Julie mango 2 oz (60 ml) passion fruit syrup � lime, juiced 1 oz (30 ml) grenadine Garnish Mango Pineapple Delight (Non-Alcoholic Cocktail) Bartender Janice Ledeatte - Jolly Beach Resort, Antigua Third Place, Bartenders Competition, Mango Menu 2006 SERVES: 1 Ingredients 1 tbsp sugar 1 ripe Julie mango � oz (15 ml) fresh pineapple juice Dash of fresh lime juice 1 oz (30 ml) sugar syrup Garnish Fresh pineapple wedge and slice of mango MANGo AND PINeAPPLe CoCkTAILS 2 ripe mangoes, peeled and diced 1 /2 oz (15 ml) corn syrup 1 1 /2 oz (45 ml) cream of coconut 4 oz (120 ml) cold milk 1 /2 oz (15 ml) grenadine Garnish Sprig of mint and a slice of mango Method Combine the mangoes, corn syrup and coconut cream in a blender with ice. Blend until smooth. Set aside. Mix the milk with the grenadine and pour into the bottom of a hurricane glass. Pour the mango mix slowly on top. Garnish with a sprig of mint and slice of mango. Cocktail cherry and a slice of mango Method Combine all ingredients and blend with ice until smooth. Float with grenadine and garnish with a simple cherry and a slice of mango. Method Sprinkle sugar onto a small plate and dip the rim of the cocktail glass in the sugar. Combine all other ingredients with ice and blend. Pour into a glass and garnish with a pineapple wedge and a mango slice. 78 Non-Alcoholic www.foodanddrink-caribbean.com Natural Mystic (Alcoholic Cocktail) Bartender Daniel 'Timmy' Thomas - The Beach Restaurant, Antigua First and Most Innovative, Bartenders Competition, Mango Pineapple Menu 2009 SERVES: 8 Alcoholic NATurAL MySTIC CoCkTAIL Ingredients: Red 6 oz (180 g) strawberries 4 oz (120 ml) peach schnapps � oz (15 ml) grenadine � oz (15 ml) sugar syrup Ingredients: Gold 1 small fresh mango 2 oz (60 g) Antigua Black Pineapple 3 oz Cavalier Antigua Rum (White) 1 1/2 oz (45 ml) banana liqueur 3 oz (90 ml) pineapple juice Ingredients: Green 1 small fresh mango 4 oz (120 g) fresh Honeydew melon 2 oz (60 ml) passion fruit syrup 2 oz (60 ml) blue cura�ao 1 1/2 oz (45 ml) Midori melon liqueur 1 1/2 oz (45 ml) mango vodka 1 /2 oz (15 ml) sugar syrup Garnish Pineapple wedge, slice of mango, fresh strawberry Method Blend each layer separately with ice until smooth. Pour the red layer into the bottom of the highball glass. Add the gold layer. Finally, add the green layer. Garnish with a pineapple wedge, slice of mango and a fresh strawberry. www.foodanddrink-caribbean.com 79 The M.V.P - Mango vs. Pineapple . (Non-Alcoholic Cocktail) Bartender Tajah Philip - Hermitage Bay Resort, Antigua SERVES: 4 Ingredients Envy (Alcoholic Cocktail) Bartender Latoya Cabral - Sandals Grande Antigua Resort & Spa Second Place, Bartenders Competition, Mango Pineapple Menu 2009 SERVES: 4 Ingredients 8 oz (230 g) Antigua Black Pineapple 8 oz (230 g) mango 1 whole peach 4 oz (120 g) passion fruit 3 oz (90 ml) blue cura�ao 6 oz (180 ml) coconut vodka Garnish Pineapple wedge, slice of mango, cherry Mango Breeze (Non-Alcoholic Cocktail) Bartender Geraldine Depeza - Jolly Beach Resort, Antigua SERVES: 4 Ingredients 3 ripe mangoes, peeled and sliced 1 ripe papaya, peeled, seeded and sliced 1 1 1 1 MANGo AND PINeAPPLe CoCkTAILS 3 slices Antigua Black Pineapple 3 oz (90 g) mango pur�e 2 oz (60 g) local raspberry pur�e 2 oz (60 g) fresh soursop pur�e 6 fresh mint leaves 1 1/2 oz (45 ml) Maraschino cherry juice 1 oz (30 ml) Antiguan honey Dash of grated nutmeg /2 small Cantaloupe melon, peeled and sliced /2 small Honeydew melon, peeled and sliced /2 oz (15 ml) grenadine /2 oz (30 g) sugar Method Blend all the ingredients together with ice until the ingredients reach a smooth thickness. Pour the mixture into a hollowed out pineapple shell and garnish. Method Place all the ingredients in a blender and blend with four scoops of ice. Pour smooth cocktail into four 16 oz. glasses and garnish with pineapple, mango and cherry. Method Combine all ingredients with ice in a blender. Blend until smooth. Pour into parfait glasses and garnish with a slice of Cantaloupe melon. 80 Non-Alcoholic and Alcoholic www.foodanddrink-caribbean.com Irie Mango Daiquiri (Alcoholic Cocktail) Bartender Juney James- Carlisle Bay, Antigua SERVES: 4 Ingredients: Red 2 oz (60 ml) Cavalier Antigua Rum (White) 3 oz (90 g) mango pur�e 2 oz (60 g) strawberries 1 Alcoholic IrIe MANGo DAIQuIrI CoCkTAIL /2 oz (15 ml) sugar syrup Ingredients: Green 2 oz (60 ml) Cavalier Antigua Rum (White) 3 oz (90 g) mango pur�e 1 1 /2 oz (15 ml) sugar syrup 1 /2 oz (15 ml) blue cura�ao /2 oz (15 ml) lime juice Ingredients: Yellow 2 oz (60 ml) Cavalier Antigua Rum (White) 3 oz (90 g) mango pur�e 1 /2 oz (15 ml) sugar syrup 1 /2 oz (15 ml) lime juice A few fresh pineapple chunks Garnish Pineapple wedges Method Blend each layer separately for 10-15 seconds with ice until smooth. Reserve each layer in a separate glass. Pour the red layer into the bottom third of the martini glass, then slowly add the green layer. Finally, slowly add the gold layer. Garnish with a pineapple wedge. www.foodanddrink-caribbean.com 81 Summer Cooler (Non-Alcoholic Cocktail) Bartender Onique Matthew - Bay House Restaurant, Antigua SERVES: 4 Ingredients Mango Rhythm (Non-Alcoholic Cocktail) Bartender Trevor Isaac - The Sticky Wicket, Antigua Second Place, Bartenders Competition, Mango Menu 2008 Virgin Mango Strawberry Colada (Non-Alcoholic Cocktail) Bartender Trevor Isaac - Sticky Wicket, Antigua Second Place, Bartenders Competition, Mango Menu 2007 SERVES: 4 Ingredients 6 oz (175 g) Antigua Black Pineapple, cut into chunks 12 oz (340 g) ripe mango, cut into chunks 1 oz (30 ml) sugar syrup 6 oz (175 g) frozen strawberries, pur�ed separately Garnish Cocktail cherry Pineapple wedge SERVES: 4 Ingredients 12 oz (340 g) Julie mango pulp 3 oz (90 g) strawberries 2 � oz (75 ml) Coco Lopez, cream of coconut MANGo AND PINeAPPLe CoCkTAILS 3 ripe mangoes, peeled and diced 1 oz (30 ml) grenadine syrup 1 oz (30 ml) sugar syrup 1 /2 oz (30 g) mint leaves Garnish Cocktail cherry 3 whole mint leaves Method Combine the mangoes, grenadine and sugar syrup in a blender with ice. Blend until smooth, pour into a highball glass. Garnish with a cherry and mint leaves. Garnish Mango slice, strawberry slice and cocktail cherry Method Combine all ingredients except the strawberries and blend with ice. Fill each Hurricane glass /3 up with the 2 Method Combine all ingredients in a blender, pur�e until smooth. Serve in a Hurricane glass and garnish with mango, strawberry and cherry. blended pineapple and mango. Top the glass with pur�ed strawberries, garnish with a pineapple wedge and cherry. 82 Non-Alcoholic www.foodanddrink-caribbean.com Mango-Pine X-Treme (Non-Alcoholic Cocktail) Bartender Real Roberts - Jolly Beach Resort, Antigua Second & Most Innovative Bartender, Mango Pineapple Menu 2010 Islandtini (Non-Alcoholic Cocktail) Bartender Onique Matthew - Bay House Restaurant, Antigua Third Place, Bartenders Competition, Mango Pineapple Menu 2010 Island Spice (Alcoholic Cocktail) Bartender Onique Matthew - Bay House Restaurant, Antigua Third Place, Bartenders Competition, Mango Pineapple Menu 2010 Alcoholic and Non-Alcoholic MANGo AND PINeAPPLe CoCkTAILS SERVES: 4 Ingredients 8 oz (240 ml) pineapple juice 3 oz (90 ml) passion fruit syrup 2 mangoes 1 small Antigua Black Pineapple 8 drops blue colouring 1 oz (30 ml) lime juice Garnish Lime wedge and cocktail cherry Method Blend all ingredients except blue colouring. Pour half the mixture into a brandy glass. Colour the remaining half with blue colouring, until becomes green. Pour slowly into the glass. Garnish with cherry and lime wedge. SERVES: 4 Ingredients 3�4 small Edward mangoes, peeled and diced 2 small bananas, peeled and sliced 1 small Antigua Black Pineapple, peeled and diced 3 oz (90 ml) local ginger-infused sugar syrup � cup (120 g) frozen blueberries 2 oz (60 g) French thyme (local tea bush) Garnish Slice of banana, skin on and blueberries Method Blend mangoes, bananas and pineapple with blueberries, ginger syrup and 4 French Thyme leaves. Blend until consistency is smooth. Pour into chilled martini glasses and garnish with a blueberry and banana slice. SERVES: 4 Ingredients 3�4 small Edward mangoes, peeled and diced 1 medium pineapple, peeled and diced 4 oz (120 ml) Finlandia Mango Vodka 3 oz (90 ml) Disaronno Amaretto 3 oz (90 ml) Jalape�o-infused simple syrup Garnish Pineapple wedge and slice of Jalape�o pepper Method Blend mangoes and pineapple. Add vodka, amaretto and Jalape�o simple syrup. Blend until smooth. Place blended ingredients into a shaker with ice. Shake then pour into glass. Garnish with pineapple wedge and Jalape�o slice. www.foodanddrink-caribbean.com 83 Juney Mango (Alcoholic Cocktail) Bartender Juney James - Carlisle Bay Resort, Antigua First Place, Bartenders Competition, Mango Menu 2007 Mango Slide (Alcoholic Cocktail) Bartender Janice Ledeatte - Jolly Beach Resort, Antigua Second Place, Bartenders Competition, Mango Menu 2006 Mango Passion (Alcoholic Cocktail) Bartender Trevor Isaac - Sticky Wicket, Antigua Second Place, Bartenders Competition, Mango Menu 2007 SERVES: 1 Ingredients 2 oz (60 ml) Absolut� Kurrant Vodka 1 oz (30 ml) mango pur�e 1 SERVES: 1 Ingredients 1 ripe Julie mango, cut into chunks 1 oz (30 ml) Baileys Irish Cream 1 oz (30 ml) Cavalier Antigua Rum (Gold) Garnish Mango wedge, cocktail cherry and pineapple wedge SERVES: 4 Ingredients 12 oz (340 g) Pi�ero mango pulp 12 oz (340 g) diluted passion fruit syrup 4 1/2 oz (135 ml) Cavalier Antigua Rum (White) Garnish Mango slice /2 oz (15 ml) banana liqueur Dash of grenadine Garnish Basil leaves Method Pour all ingredients into a cocktail shaker. Add a scoop of ice and shake vigorously. Serve in a lowball glass garnished with a sprig of basil. Method Combine all ingredients with ice and blend until smooth. Garnish with a mango wedge, cherry and pineapple wedge. Method Add all ingredients to a blender and pur�e until smooth. Pour into a Hurricane glass and garnish with a slice of mango. MANGo CoCkTAILS 84 Alcoholic www.foodanddrink-caribbean.com Beet the Street (Alcoholic Cocktail) Bartender Quanciann Gray - Galley Bay Hotel and Spa, Antigua SERVES: 4 Ingredients 12 oz (340 g) papaya 12 oz (340 g) Julie mango 12 oz (340 g) Antigua Black Pineapple 12 oz (340 g) fresh beets, washed and diced 1 oz (30 ml) grenadine 1 oz (30 ml) Antiguan honey Method Caramelise 4 pineapple slices for garnish. Prepare 4 separate blends; mango with dark rum, papaya with light rum, pineapple with amaretto, beet with grenadine, honey and amaretto. Add each blend separately to the glasses. Swirl with a straw and garnish with caramelised pineapple. Garnish Caramelised pineapple 3 oz (90 ml) amaretto 2 oz (60 ml) English Harbour Rum (Light) 2 oz (60 ml) English Harbour Rum (Dark) Hurricane Julie (Non-Alcoholic Cocktail) Bartender Quanciann Gray - Galley Bay Hotel and Spa, Antigua SERVES: 4 Ingredients 24 oz (720 g) ripe Julie mango, flesh 2 oz (60 g) fresh ginger root 3 whole fresh limes 4 oz (120 ml) sugar syrup 2 oz (60 g) white chocolate, melted 2 oz (60 g) dark chocolate, melted Garnish Pinch of cocoa powder Method Drizzle melted chocolate in to glasses. Refrigerate to cool. Blend the mango and ginger to form a pur�e. Shake the ginger, mango and sugar syrup with a squeeze of lime and ice. Taste and correct as necessary. Serve in decorated chocolate martini glass. Garnish with a dusting of cocoa. Ingredients 2 fresh ripe mangoes, peeled and diced � Antigua Black Pineapple, peeled and diced 4 oz (120 ml) passion fruit syrup 2 � oz (75 ml) sugar syrup Love and Mango (Non-Alcoholic Cocktail) Bartender Onique Matthew - Bay House Restaurant, Antigua Third Place, Bartenders Competition, Mango Pineapple Menu 2010 Alcoholic and Non-Alcoholic MANGo AND PINeAPPLe CoCkTAILS 85 SERVES: 4 8 oz (240 ml) pineapple juice 2 oz (60 ml) grenadine 2 � oz (75 ml) Coco Lopez cream of coconut Garnish Strawberry slices and pineapple wedges Method Blend all ingredients except grenadine and Coco Lopez. Pour half the mixture into a small container. Add grenadine and Coco Lopez to the remainder and blend. Pour into a separate container. At the same time pour both mixtures into highball glasses and garnish. www.foodanddrink-caribbean.com Mangria (Alcoholic Cocktail) Bartender Daniel "Timmy" Thomas - The Beach Restaurant, Antigua First Place, Bartenders Competition, Mango Menu 2010 SERVES: 4 Ingredients: Mix � cup (60 ml) cranberry juice � cup (60 ml) pineapple juice � cup (100 g) strawberries, pur�ed Ingredients: Blend 1 mango, peeled and diced 3 oz (90 ml) passion fruit syrup 3 oz (90 ml) banana liqueur � oz (15 ml) sugar syrup Strawberries, petals and pineapple sticks MANGo AND PINeAPPLe CoCkTAILS � cup (180 ml) white wine (Pinot Grigio) 2 oz (60 ml) Courvoisier� cognac 2 oz (60 ml) English Harbour Rum (Light) 3 oz (90 ml) sour apple liqueur 1 � oz (45 ml) Melon Midori liqueur Method Mix the white wine, cognac, rum, sour apple, melon liqueur, cranberry juice, pineapple juice and strawberries in a jug with ice. Blend the mango, passion fruit syrup, banana liqueur and sugar syrup. Pour the contents of the jug over ice into 4 highball glasses and add tropical fruits. Then top with the blended ingredients. Garnish with strawberries, petals and pineapple sticks. Flamboyant Mango Chino (Alcoholic Cocktail) Senior Bartender, Lisa Cannonier - Galley Bay Hotel and Spa, Antigua Third Place, Bartenders Competition, Mango Menu 2009 SERVES: 1 Ingredients 1 oz (30 ml) mango syrup 2-3 slices Antigua Black Pineapple Method In a blender, add the pineapple, mango syrup, rum and cinnamon. Blend until smooth. Squeeze the lime juice into a glass and swirl it around to coat the glass. Pour the blended ingredients into the glass. Skewer the cubed mango and add it to the glass. Garnish with chopped mint and a slice of lime. 1 � oz (45 ml) English Harbour Rum (Light) 2-3 slices of fresh mango, cubed Grated cinnamon A squeeze of fresh lime juice 4-5 mint leaves, finely chopped Slice of lime Mango Desserts (Alcoholic Cocktail) Bartender Real Roberts - Jolly Beach Resort, Antigua Third Place and Most Innovative, Bartenders Competition, Mango Menu 2010 SERVES: 4 Ingredients 4 oz (120 ml) vodka 6 oz (180 ml) amaretto Method Blend all liquid ingredients. Garnish with cinnamon sticks and grated nutmeg. Serve in a martini glass. 10 oz (300 ml) milk 8 oz (250 g) sugar 4 small mangoes 2 tsp grenadine Grated nutmeg 4 cinnamon sticks 86 Alcoholic www.foodanddrink-caribbean.com Agro-Processing in Antigua and Barbuda written by Julie-Ann Laudat, Technical Specialist - Inter-American Institute for Cooperation on Agriculture (IICA) & Ministry of Agriculture Antigua and Barbuda is blessed with abundant fruits and vegetables. This presents opportunities for preserving the produce and thereby extending their availability. Agro-processing or agro-industry is an industry that adds value to agricultural raw materials either as food or non-food by processing them into marketable, useable or edible products while increasing the income of the producers. History of Agro-Processing in Antigua and Barbuda Agro-industries in Antigua and Barbuda are not largescale businesses, and the islands remain a net importer of agro-processed products. The agro-industry subsector is made up mainly of small cottage based enterprises producing sauces, jams, jellies, preserves candies and other confectioneries. In the 1970s, the government obtained a grant which established a food processing laboratory at the Department of Agriculture situated at Dunbars. This facility was called DuNLAB and had as its primary objective: to experiment and develop the various protocols for processing primary agricultural products. Over the past three decades several training workshops in various aspects of agro-processing have been held by DuNLAB, Gilberts Agriculture and Rural Development Center (GARDC), Caribbean Development Bank (CDB), National Development Foundation (NDF) and the Inter-American Institute for Cooperation on Agriculture (IICA). 88 www.foodanddrink-caribbean.com ANTIGuA AND BARBuDA AGRO-PROCESSORS ASSOCIATION The Antigua and Barbuda Agro-Processors Association was started in 1999. Over the years the association has grown and now has members who produce a wide range of products which include fruit and vegetable juices, juice concentrates, jams, jellies, marmalades, herbal teas, wines, hot sauces, dried fruits and confectioneries. Profiles of the members of the Agro-Processors Association 1. Aunt serene's � Mrs. Carmen Payne, Manager. Mrs Payne's enterprise is a natural off shoot from her profession as Home Economics Teacher, now retired. She specialises in jams and jellies using mainly guava. She also makes cakes. Mrs Payne is President of the Antigua and Barbuda Agro-Processors Association. 2. granma Aki � Mrs. Novella Payne, Manager. Mrs Payne began her agro-processing enterprise after she made a switch from hairdressing. Granma Aki specialises in solar dried fruits, such as bilimbi, starfruit, guava, tamarind, gooseberries and herbal and fruit juices. She plans to expand her facility. Her products are marketed in supermarkets and some stores. Mrs Payne is the Public Relations Officer of the Antigua and Barbuda Agro-Processors Association. 3. denise tropical delights � Mrs. Denise Martin, Manager. Mrs Martin turned to agro-processing as a means of supplementing her family's income. She produces a wide range of products but specialises in hot pepper products, including pepper oil. She grows most of the hot peppers for her products, and markets them at hotels and some supermarkets. Mrs. Martin is the Secretary of the Antigua and Barbuda Agro-Processors Association. 4. Jollywell Production and services � Mr Morrison Burns, Manager. Mr. Burns' enterprise is an off-shoot of his training in food technology. He specialises in dried fruits and seafood products and wines. He is the Treasurer of the Antigua and Continued overleaf... Barbuda Agro-Processors Association. www.foodanddrink-caribbean.com The Importance of Agro-Processing to the Economy In Antigua and many other Caribbean islands the majority of persons involved in small-scale agro-processing are women; men are also involved, but limited in numbers. Many women, who are at home raising their children, turn to agro-processing to earn incomes for their families or to supplement the household income. Agro-processing also has significant community benefits, as the enterprises create jobs from the additional labour needed to make the products. Most essentially, consumers of the processed products also derive benefits from agro-processing since they now have greater food options available to them. Tourists provide another important contribution, as they are enthused to seek out many of these processed items. Visitors want a taste of, or mementos from our islands, and the majority of the processors market their products in gift shops, hotels and supermarkets - creating vital linkages with the tourism industry. The contribution of agro-industry to the local economy can be measured in the following ways: Firstly, as a primary method of transforming raw agricultural produce into processed products for consumption. Secondly, agro-processing as an industry constitutes a large portion of many developing countries' manufacturing sector. Thirdly, agro-processed products are frequently the major exports from some developing countries and lastly, processed foods provide nutrients for the population by extending the availability of certain food items. In some cases there is also increased nutritional content during processing. As small and micro-business persons, agro-processors in Antigua and Barbuda have faced numerous challenges and constraints to running and growing their enterprises. To sustain a vibrant agro-industry there needs to be an abundance of raw material available on a consistent basis. The industry cannot be expanded fully without the parallel expansion of the raw materials that go into the products. Other areas of support needed are concessions and incentives, which would allow the processors to import inputs for processing at lower cost, as well as access to credit for investments in equipment and processing plants. 89 Fruit Leathers Technical Specialist Julie-Ann Laudat - Inter-American Institute for Cooperation on Agriculture (IICA) & Ministry of Agriculture PREPARATION TIME: 25mins. COOKING TIME: 8-12hrs. So what are Fruit Leathers? Fruit leathers are simply condensed fruit made into a tasty treat which can be processed in a solar dryer or conventional oven. Just about any fruit can be used to make it. The fruit pulp is dried until it becomes leather-like and transforms into an all-natural fruit roll-up like the semi-transparent chewy fruit bars that you can buy in health food shops, except homemade! Fruit leather is an easy value-added process. The nutritional value of fruit leathers is high. Most contain all the same vitamins as fresh fruit - except that the quantity of vitamin C will be reduced from cooking. However, due to the concentration of the pulp you will tend to consume more fruit. Organic fruits can be especially good. Oven temperature: 140�F (60�C) Ingredients: Fruit Leathers 4 cups fresh fruit, washed, peeled if required 1 cup (240 ml) water 1-5 tbsp brown sugar, if required 3-5 tsp lime juice, to taste � tsp ground cloves � tsp ground cinnamon � tsp grated nutmeg 5. sister glos Jams and Jellies � Ms. Gloria David, Manager. Ms David began her enterprise selling fresh fruits to teachers and students when she taught at Pares Primary School. However, she was still unable to use all the ripe fruits so she started making jams and jellies. Since her retirement from teaching, Ms David has grown and developed Sister Glos product range to over twenty different products - including cakes - made mainly from fruits in her yard: guava, noni, plums, cherries, bilimbi, cashew, pineapple, mango, grapefruit and orange. Recently she opened a small processing facility and plans to grow the business even more. Her products can be found in many shops and supermarkets around Antigua. 6. gladys � Ms. Gladys Bailey, Manager. Agro-processing is a main means of livelihood for Ms Bailey. She specialises in jellies, jams, marmalade, and recently juices. Ms Bailey uses fruits that are available in her yard such as guava, mango, grapefruit and orange. She also makes pepper jellies. 7. Picante Peppers � Mrs. O'Della Spooner, Manager. Mrs Spooner turned to agro-processing as a means of supplementing her family's income. She specialises in hot sauces of various flavours such as ginger, mango, tamarind, and lemongrass, as well as a pepper wine for marinating. Her products are marketed in supermarkets and used in some restaurants. She continues to experiment with new hot sauce flavours. 8. Antigua dairies ltd. YAo � Mr. Antoine Bavay, Manager. Mr Bavay turned from yachting to agro-processing. He used to make yoghurts and other dairy based products as a hobby, but decided to follow his passion fulltime. He makes a wide variety of yoghurts, liquid yoghurt and ice cream. He plans to expand his business to export to other islands. Mr. Bavay's products are sold in most supermarkets. 9. Hazel d' Abreu - Mrs. D'Abreu makes a variety of baked products and preserves. Her enterprise is small but has lots of potential for growth. 10. Joyce's � Mrs Margaret Georges, Manager. Mrs Georges attended a training course in agro-processing and used her newly acquired knowledge to start a small agro-processing enterprise. She also wanted to supplement her family's income. Mrs Georges makes hot sauces, sugar cakes, tamarind balls and other confectioneries. FruIT LeATherS 90 Method Puree the fruit pulp with water in a blender and sieve. Place the pulp in a saucepan on medium heat and bring the solution to a boil to reduce. Add lemon or lime juice, 1 tsp at a time, for taste. The lime juice is required to lower the pH so that the sugars in the fruit will not crystallize. Extra sugar may be added one tablespoon at a time for taste, and add spices to give a more rounded flavour. Pour the solution on a cookie sheet lined with wax paper or microwave proof plastic-wrap if processing in a conventional oven. Place the cookie sheet inside the solar dryer on the drying tray and allow to dry, 8-12 hrs. Alternatively, set the tray in the bottom of a very cool oven to dry out slowly 8-12 hrs. When done it will be hard, but pliable and no longer sticky, with a smooth surface. Peel leather from the sheet while it is still warm and slice into portions. www.foodanddrink-caribbean.com Susie'sHotSauce peggy-mouth peppers she acquired from local farmers and bottling it in sterilized used ketchup bottles. rosemarie V. McMaster M.B.e. written by Claudia E. R. Francis It was summertime during the mid-60s, and Susannah R. Tonge was running her boarding house on the sun-drenched island of Antigua. One day, thinking that the boarding house could no longer support her family in comfort, Susannah questioned what she could do. The answer was "make hot sauce", and she did. At the time Mr Moore was the only other successful hot sauce business on the island. After Mr. Moore's death, `Susie's Hot Sauce', as Susannah had labelled her product, quickly became the leading brand. Susannah cooked it on a coal pot in the backyard, using That was then. Today, Susannah's daughter Rosemarie "Rosie" V. McMaster, has built her mother's legacy into an internationally renowned palate pleasing range of condiments. Susie's Hot Sauce is a small cottage business, yet it is a giant brand with a huge taste. It is almost impossible to visit Antigua and Barbuda without becoming intimately acquainted with this Caribbean delicacy. And once you've been introduced...It is even harder to forget! With hot pepper sauce lovers from as far afield as Japan, Susie's ever-expanding product lines have become a global sensation. There are now many flavours to choose from including the award-winning Susie's Original Hot Sauce, which has been featured on the food network channel. Susie's Hot Sauces have become collector's items with consumers eagerly adding each new flavour to their spice cupboards. Winning many international awards, including several prestigious Fiery Food Challenges and three coveted Golden Chile Awards, Rosie McMaster has taken her mother's original sauce recipe forward to new levels. Susie's Original Hot Sauce won two awards at the 2000 Texas Shoot-Out Competition, and first place at the 2004 Golden Chile Awards. Her Mango Mandingo was best fruit hot sauce at the 2005 Golden Chile Awards. With the sweet blend of fruits Pineapple Pleasure is a triple award winning sauce, and Papaya Delight was a third place winner at the 2005 Zesty Fest. Tamarind Tango was a first place Texas Shoot-Out winner 2001 and won the Golden Chile Award for best fruit sauce 2008. It also won the first place fruit hot sauce at the 2009 Zest Fest competition, delighting those who don't like it hot! For those who can stand the heat, Burning Desire took home second place at the 2006 Napa Valley Mustard Festival and Calypso captured first place at the Scovie Awards. The traditional Creole pickle sauce and Teardrops hot sauces are super fiery favourites. By way of a very special invitation, Rosie visited Buckingham Palace on 20th October 2009, when she was invested as a Member of the British Empire (MBE) by her majesty Queen Elizabeth II, in recognitiion of her outstanding contribution to public service. Buckingham Palace, officially the address of Britain's Sovereign since 1837 is probably one of the world's most famous addresses. It is a place of ceremonial reception for Kings, Queens and Diplomats. The Royal family also extends that same welcome, for recipients and their guests at the Investiture Ceremony for The Queen's Birthday Honours, where Rosie received her MBE. Rosie has done so much for the prestige of Antigua and Barbuda with her world renowned Susie's Hot Sauce, a family legacy that is now one of Antigua's major marketing assets. Susie's remains 100% Antiguan and has captured the hearts, minds and taste buds of `chili heads' and pepper sauce aficionados all over the world. Visitors to our friendly twin islands insist on returning home with bottles of Susie's sauces for family and friends, sharing the warmth of the sundrenched paradise, its people, and the joy of their tropical experience. Thank you Rosie, we are most proud. www.foodanddrink-caribbean.com Pictured left to right: Orlando McMaster, Rosemarie V. McMaster, H.E. Dr. Carl Roberts and Mrs P Roberts . 91 APalateOfPossibilities with Best Cellars Wines & Spirits written by Janie Conley A great wine and a great meal ought to constantly exist together. They awaken our senses and open our minds to the blissful pleasures of food and wine. On a visit to Carmichael's restaurant at the Sugar Ridge resort, I was invited by the restaurant manager Clifford Haynes to a pairing of two contrasting wines with one of their prominent dishes. Executive chef Matt Westwood prepared the Goat Cheese and Spinach Cannelloni with pesto and a reduced balsamic garnish. This uncomplicated, but flavourful dish is a true expression of the Carmichael's menu and Matt described the main substance of the dish as being "quite light, but tasty with a generous stuffing for the cannelloni of shallots, goat cheese and spinach with a very clean taste, but also presents a slight creaminess from the goat cheese." He went on to describe the accompaniments of the pesto sauce, which is made from fresh basil grown on the restaurant's grounds "The pesto presents a delicate flavour which moistens the cannelloni, and the reduced balsamic vinegar is fairly sweet and strong and helps to cut through the goat cheese." Armed with Matt's elegant breakdown of the dish, Clifford brought forth the wine supplied by Best Cellars Wines and Spirits. The first was the Alamos Chardonnay from Mendoza, Argentina. This worked in perfect harmony with Matt's cannelloni and mirrored the tastes of the food. It was a full-bodied Chardonnay which paired well with the slightly creamy taste of the goat cheese. I found the Alamos was easy to drink, with very little acidity. Clifford gave me his opinion, noting that the wine reminded him of Caribbean flavours. He said, "It has gentle tropical aromas of juicy tangerine, grapefruit and lime with a smooth and silky texture and a finish that is fresh and crisp". We agreed that this was a harmonious pairing. However, simply by varying the grape and the region you can play around with a full palate of possibilities, and I went on to try the Silverado Miller Ranch Sauvignon Blanc from California's Napa Valley. This presented a contrasting taste. With the Silverado opposing flavours, tastes and textural components played off each other, creating new flavour sensations in the mouth and cleansing the palate. Matt explained that the "clean fruity acidic taste of the Sauvignon Blanc prepared the palate for another mouthful of food. It's a very food-friendly wine." I found it added a refreshing quality to the dish and a perfect choice with several courses of food. Clifford informed me that "Contrasting wines and foods can also be compatible and this crisp dry Sauvignon Blanc has a soft texture and exotic aromatics." And so I learnt that many of the best food and wine pairings result from taking a stand. You can be bold in your choices, and you may create a match with the right combination of elements that enhances your dining experience. Clifford Haynes is a knowledgeable connoisseur of wine. He began his training with seven years at the legendary Blue Waters Hotel. He then gained five years experience in all aspects of wine and spirits service as well as wine and food matching at the luxurious Pavilion restaurant. The restaurant had one of the Caribbean's most spectacular wine cellars with close to 15,000 world-class bottles of wine from around the world. Clifford is a master mixologist and known everywhere for his excellent bar standards. Matthew Westwood attended Westminster College in London, England then went on to gain his experience at the Athenaeum and One Aldwych hotels in London before coming to Antigua in 2003. He started work as a Sous Chef at Carlisle Bay Resort, then worked at Cocobay Hotel, Coconut Beach Hotel and Sheer restaurant. Matt opened Carmichael's Restaurant at Sugar Ridge at the end of 2009. His elegantly designed menu is pristinely presented and delectably exquisite. Alamos Chardonnay Region: Mendoza, Argentina Local Supplier: Best Cellars Wines & Spirits Notes: This wine presents a fresh tropical aromatic profile with ripe citrus fruits layered with floral notes and a touch of vanilla. Food Pairing: This wine can be sip by itself, or paired with creamy and buttery based recipes silverado Miller Ranch Sauvignon Blanc Region: Napa Valley California Local Supplier: Best Cellars Wines & Spirits Palate: A fresh, vibrant wine with great citrus aromas and flavours. On the palate it is clean crisp tasting (no oak) with excellent acidity and balance. Food Pairing: Best served with mild flavoured dishes, shellfish, poultry and goat cheese. 92 www.foodanddrink-caribbean.com Goat Cheese and Spinach Cannelloni with Fresh Pesto and Reduced Balsamic Executive Chef Matt Westwood � Carmichael's Restaurant, Sugar Ridge Hotel, Antigua PREPARATION TIME: 15mins. COOKING TIME: 30mins. SERVES: 4 Ingredients: Pesto 4 cups basil leaves 2 cloves garlic � cup pine nuts 1 � cups (360 ml) virgin olive oil 1 cup freshly grated Parmesan Salt and pepper to taste Ingredients: Goat Cheese and Spinach Cannelloni 8 fresh pasta sheets or frozen cannelloni sheets 2 shallot, finely chopped Vegetable oil 8 oz herbed goat cheese 16 oz baby spinach leaves Salt and pepper to taste 1 egg beaten for egg wash Ingredients: Reduced Balsamic 1 cup (240 ml) balsamic vinegar 1 tbsp Antiguan honey Garnish Reduced balsamic Extra virgin olive oil with Fresh Pesto and reduced Balsamic GoAT CheeSe AND SPINACh CANNeLLoNI 93 Method for Pesto Combine the basil, garlic and pine nuts in a food processor. Pulse until coarsely chopped. Add the olive oil and blend until smooth, season to taste with salt and pepper. Set aside Method for Reduced Balsamic Pour the balsamic vinegar into a heavy bottomed saucepan over medium heat. Stir in the honey and bring to a low boil. Adjust the heat to maintain a steady simmer. Whisk the vinegar occasionally as it simmers to prevent burning. Allow the vinegar to reduce slowly. Continue to simmer until the vinegar has lost more than half of its original volume and starts to appear syrupy. Remove the pan from the heat and allow the vinegar to sit for a few minutes. Method for Goat Cheese and Spinach Cannelloni Blanch the pasta sheets in boiling water for about 1 � minutes then refresh in ice water. Sweat the shallots with a little vegetable oil until soft and add the spinach. When spinach is just cooked, drain any excess water and chill. In a bowl thoroughly combine the spinach and shallots with the goat cheese. Season to taste with salt and pepper. Place the pasta sheets on a lightly oiled table top to stop them sticking and form the goat cheese and spinach mixture into sausage shapes on top of each pasta sheet. Roll the pasta into tubes overlapping by � inch. Seal the overlap with the egg wash. Wrap each cannelloni tube separately in plastic wrap tying with a water and air tight knot at each end. Cook the cannelloni in boiling water for 5 minutes then remove from the plastic wrap. To Serve Spoon the pesto onto each plate. Top with two cannelloni tubes. Drizzle with the reduced balsamic and olive oil. A fresh crisp green salad is a nice side order with this dish. www.foodanddrink-caribbean.com PoLeNTA AND GrILLeD VeGeTABLe LASAGNA Polenta and Grilled Vegetable Lasagna with Three Cheeses and Two Sauces (Appetizer) Executive Chef Leroy Hodge - Bay House Restaurant, Trade Winds Hotel, Antigua PREPARATION TIME: 15mins. COOKING TIME: 30mins. Ingredients: Polenta 1 tsp olive oil 1 cup (150 g) polenta (cornmeal) 1 cup (240 ml) cold water 6 cups (1 1/4 ltr) vegetable stock 4 small shallots, finely chopped 2 tbsp butter � cup (25 g) mixed herbs (parsley, mint, thyme, oregano), chopped � cup (120 g ) Parmesan cheese, grated Salt and pepper to taste Ingredients: Grilled Vegetables 2 eggplants (aubergines) sliced Method for Polenta Heat the olive oil in a large saucepan over medium heat. Add the shallots and cook until soft. Add some boiling stock and simmer. Add the polenta, stirring constantly with a whisk until smooth for about 5 minutes. Keep adding stock stirring constantly until the polenta begins to thicken and comes away from the sides of the saucepan. Remove the polenta from the heat, stir in the butter, herbs and grated Parmesan cheese and seasoned with salt and pepper. Pour the polenta onto a greased sheet pan, making sure it is evenly spread. Set aside to cool and firm up for about 30 minutes. Once cooled, cut out 12 circles with a circular cookie cutter. Method for Grilled Vegetables Season vegetables with half the herbs, salt and pepper and mix with oil. Char-grill on both sides until just cooked al dente. Remove from the grill, place into a bowl and seasoned with remaining fresh herbs and olive oil. Method for Cream Sauce Melt the butter in a saucepan over medium heat. Add onions and celery and cook for 1 minute. Add flour and stir until well combined. Gradually add the heavy cream over low heat, whisking constantly for about 5 minutes until sauce begins to thicken. Season with salt and pepper. Method for Tomato Sauce In a saucepan over medium heat, cook onions in olive oil until transparent. Add garlic, then stir in the tomatoes, cook until liquid begins to thicken, stir in the tomato juice and seasoned with salt and pepper. Let simmer on low heat for about 10-15 minutes, until rich and thick. Remove from heat and stir in the basil. Assembly using a pasta serving bowl, place some tomato sauce in the centre, add cream sauce and place the polenta on top. Arrange the grilled vegetables on the polenta and top with one of the cheeses. Repeat until there are three layers of polenta, ending with last cheese. Place under the salamander (grill) to melt cheese. Garnish with alfalfa sprouts. www.foodanddrink-caribbean.com crasto Branco Region: Portugal Local Supplier: Best Cellars Wines & Spirits Tasting Notes: This wine displays great freshness and an aromatic intensity of citrus fruit notes and a vanilla aroma. It has fresh tropical fruit and a fine crispness integrated with elegant floral notes, which provide an excellent complexity and depth. SERVES: 4 2 zucchinis (courgettes) sliced 3 red peppers, quartered 3 yellow peppers, quartered Olive oil as needed 1 tbsp mixed herbs, chopped Salt and black pepper to taste Ingredients: Cream Sauce 1 tbsp butter 1 tsp onions, finely diced � tsp celery, finely diced 1 tsp all-purpose flour 1 � cup (360 ml) heavy cream Salt and white pepper to taste Ingredients: Tomato Sauce 4 tbsp olive oil 1 medium onion, chopped 3 large tomatoes, chopped 1 clove garlic, minced 1 tin (8 oz) tomato juice 1 tsp fresh basil, finely minced Salt and black pepper to taste Garnish 1 cup (100 g) fresh Mozzarella, grated 1 cup (100 g) Cheddar cheese, grated 1 cup (100 g) Monterey Jack, grated Alfalfa sprouts 94 with Three Cheeses and Two Sauces Vegan Chickpea Steaks with Grilled Vegetables (Appetizer) Chef/Business Owner Olvanah Burdette - Olly B's Caterers, Antigua PREPARATION TIME: 10mins. COOKING TIME: 15mins. SERVES: 4 Ingredients: Grilled Vegetables 4 oz (120 g) carrot, sliced 4 oz (120 g) eggplant (aubergine), sliced 4 oz (120 g) red bell pepper, sliced 4 oz (120 g) yellow bell pepper, sliced 4 oz (120 g) green bell pepper, sliced Olive oil to grill Salt and pepper to taste Garnish 4 leek leaves, blanched and refreshed in cold water 1 plantain, thinly sliced lengthways and deep fried Ingredients: Vegan Chickpea Steaks 15 oz (425 g) cooked chickpeas 4 oz (120 g) carrot, finely chopped 2 oz (60 g) onion, finely chopped 2 oz (60 g) celery, finely chopped 1 oz (30 g) Antiguan thyme leaves 6 roasted garlic cloves, crushed 1 oz (30 g) seasoning pepper, chopped with seeds 2 oz (60 g) breadcrumbs (white or wheat) Oil for frying VeGAN ChICkPeA STeAkS Salt and white pepper to taste Method for Vegan Chickpea Steaks Pre-cook chickpeas or drain from can. In a saucepan saut� the chopped carrots, onion and celery. Combine the carrot mixture and chickpeas and pur�e together in a food processor. In a mixing bowl combine the chickpea mixture with the thyme, roasted garlic, seasoning pepper, breadcrumbs (or couscous) and knead until combined. Add salt and pepper to taste. Mould 4 chickpea steaks in a #60 size (4-4 1/2 inches) cutting rings and refrigerate to set for 2 hours. Remove from the fridge and fry in a lightly oiled skillet until evenly browned on both sides. Method for Grilled Vegetables Brush the sliced vegetables lightly with olive oil and grill on a medium grill until al dente. When cool enough to handle julienne all vegetables and season to taste. Set aside. Assembly Spoon the grilled vegetables on to each serving plate. Top with a chickpea steak. Wrap a blanced leek leaf around it. Finally garnish each steak with 2 slices of fried plantain strips. Artezin Zinfandel Region: California Chef's Note: For this dish, steamed couscous maybe used as an alternative to the breadcrumbs. with Grilled Vegetables Tasting Notes: Ruby red and purple in colour, this wine has aromas of ripe red fruit, with hints of sage, cinnamon and pepper. The fruit flavors flesh out on the palate, hints of nutmeg, rosemary and spice. Soft, supple tannins create a firm, yet lush mouth-feel. Local Supplier: Best Cellars Wines & Spirits 96 www.foodanddrink-caribbean.com Tofu Oatmeal Burger served with Salad and Fresh Fruits (Appetizer) Executive Chef Colleen Simpson - National School Meals Programme, Antigua PREPARATION TIME: 15mins. COOKING TIME: 5mins. YIELD: 4-6 Burgers Ingredients 1 pack tofu 1 1 served with Salad and Fresh Fruits ToFu oATMeAL BurGer /2 cup (45 g) oatmeal /4 cup (75 g) grated carrot 1 green onion, thinly sliced 1 /2 lb (250 g) mashed potato 1 1 /4 tsp chili flakes /4 tsp black pepper 2 garlic cloves, crushed 2 seasoning peppers, chopped 2 tbsp cooking oil Garnish An assortment of radishes, starfruit (carambola), Cantaloupe melon and soursop slices. gekkeikan Sake Region: Japan Local Supplier: Quin Farara & Co. Ltd. Sake and Cuisine: Sake is most popular with Japanese cuisine, but today is a complement to other Asian cuisine as well as vegetarian, fish, poultry and crossover "fusion" dishes. Sake's characteristic delicate taste and fragrance makes it an ideal choice for healthy and light foods. Method In a large bowl mash the tofu and mix in all the remaining ingredients except the oil. Form the mixture into 4 inch (diameter) patties. Heat the oil in a non-stick frying pan, and brown the tofu patties for two minutes on each side. Place the cooked burgers on absorbent paper to drain. To Serve Decorate each serving plate with a selection of fruits and serve each burger on a wholewheat bun with a large salad. www.foodanddrink-caribbean.com 97 Cream of Pumpkin Soup with Croutons (Appetizer) Chef Gwen Tonge - Cooking Magic TV Presenter, Antigua PREPARATION TIME: 10mins. COOKING TIME: 40mins. Ingredients: Soup 2 lb (1 kg) pumpkin, peeled and chopped Knob butter 1 onion, grated 1 sprig fresh thyme 1 sweet pepper, grated 2 garlic cloves, crushed 2 celery sticks, grated 2 cups (1/2 ltr) vegetable stock Ingredients: Cream Sauce 2 oz (50 g) butter 3 tbsp plain flour Salt and white pepper to taste 1 cup (250 ml) full-cream milk or half & half cream SERVES: 4 Garnish 2 tbsp croutons to garnish CreAM oF PuMPkIN SouP Method for Soup In a large saucepan of boiling salted water cook pumpkin until soft, 10-15 minutes. Drain water, mash pumpkin and set aside. In a large saucepan, heat a little butter and saut� the onions, thyme, sweet pepper, garlic and celery for 5 minutes. Mix in pumpkin, add stock, simmer for 15 minutes. Method for Cream Sauce Heat butter in a pan until melted, stir in flour and add a little salt and pepper. Remove pan from heat and pour in milk slowly whilst stirring. The mixture should be smooth. Add the cream sauce to the soup and mix well. Strain soup or blend. To Serve Heat through to serve and sprinkle on croutons for garnish. william Fevre Chablis Region: Chablis, France Local Supplier: Best Cellars Wines & Spirits Tasting Notes: Flavours of earthy mineral notes, along with lemon, honey, apple and herbs. This vibrant, balanced white lingers with a Granny Smith flavour and a mouthwatering impression. It is exactly what you want from high-end Chablis. 98 with Croutons www.foodanddrink-caribbean.com Goat Water Infused with Rosemary and Cloves (Appetizer) Chef Hazel Joseph - Food Fantasies Plus, Antigua PREPARATION TIME: 15mins. COOKING TIME: 2 hrs. SERVES: 6-8 Ingredients 5 lbs goat meat washed and cubed 1 cup (140 g) flour Salt and black pepper to taste 4 tbsp vegetable oil 2 ltr water 1 lb (500 g) onions 4 cloves garlic 3 stalks celery, diced 1 scotch bonnet pepper (or less), diced finely 5 seasoning peppers 2 tsp allspice 1 tsp cumin 6 whole cloves 3 sprigs thyme 2 sprigs rosemary 1 lb (500 g) tomatoes, finely diced 2 oz (50g) butter 3 carrots, sliced and quartered 1 lb (500 g) green papaya, diced 1 christophine, finely diced BodegAs cAllIA Magna Shiraz Region: Valle de Tulum San Juan, Argentina Local Supplier: Best Cellars Wines & Spirits Tasting Notes: This elegant wine shows smoky dark fruits and pepper on the nose. Nicely textured with raspberry, blackberry, black pepper and a little earthiness on the palate. A nicely focused Shiraz for a popular, hearty Caribbean soup. Infused with rosemary and Cloves GoAT WATer 99 Method Coat the goat cubes in flour, salt and pepper. using a heavy bottomed pan over high heat brown in hot oil. Remove from pan and transfer to a large stock pot with 2 litres of water and bring to the boil. Skim any foam or residue off the surface. In the same heavy bottom pan used to brown the goat, saut� the onions, garlic, celery and peppers. Add the allspice and cumin and combine. Pour the saut�ed vegetables into the goat stock. Add the cloves, thyme and rosemary and reduce the heat to a simmer. Add the tomatoes and stir well. Cook for 30 minutes stirring occasionally. Add extra water if soup thickens too much. Adjust seasoning. Add the butter, carrots, green papaya and christophine and simmer for a further 1-1� hours until the meat is very tender. Transfer to serving bowls and serve with toasted bread. www.foodanddrink-caribbean.com Bouillabaisse with Toasted Garlic Croutons and Homemade Rouille Sauce (Appetizer) Chef Daphn� - Caf� Bambula, Antigua PREPARATION TIME: 15mins. COOKING TIME: 20mins. SERVES: 4 Ingredients: Fresh Fish and Seafood 2 lbs (1 kg) fresh whole red snapper, filleted (reserve bones) 2 lbs (1 kg) fresh grouper, filleted (reserve bones) 2 lbs (1 kg) fresh mahi or wahoo fillet 8 oz (225 g) calamari 1 lb (500 g) fresh cockles, (or mussels) scrubbed, beards removed 12 fresh scallops 1 lb (500 g) shrimps, peeled and deveined Ingredients: Fish Stock 2 tbsp virgin olive oil Fish bones from the catch 1 large onion Method for Fresh Fish and Seafood Clean and prepare all fresh fish and seafood. Method for Fish Stock Heat the olive oil in a large stockpot over medium heat. Add all the vegetables and saut�. Add the thyme, bay leaf and parsley and sweat for a few minutes. Add the water and fish bones, and bring to a boil. Reduce heat, add wine and simmer for 30 minutes. Skim the surface of impurities as necessary. Remove from the heat and strain. Method for Bouillabaisse Heat the olive oil in a large stockpot over medium heat. Add the vegetables and coat with the oil. Add the tomato paste, Pastis 51, saffron and orange zest and combine. Add the strained fish stock and adjust the seasoning. Bring to a gentle simmer and add the fresh fish fillets. Simmer for 5 minutes. Add the calamari, cockles and scallops, and simmer until the shells open. Lastly add the shrimp. Adjust seasoning. Method for Rouille Combine all ingredients together by stirring briskly. To Serve Divide the fish and seafood medley between large soup bowls and ladle over the bouillabaisse broth. Grate over some Gruy�re or Emmental cheese over the broth. Serve with toasted garlic croutons, rouille sauce and a large glass of wine. ch�teau sainte Roseline Cuv�e Lampe de M�duse, Blanc Region: Provence, France Local Supplier: Bacchus Wine Tasting Notes: A subtly crisp, complex and delicate wine. Hints of citrus, pear and white flowers, all backed by a remarkable freshness and boldness. Enjoy as an ap�ritif or remarkable with shellfish, fish and bouillabaisse. 2 cloves garlic, crushed 1 stalk celery 1 large carrot 1 leek 2 sprigs of thyme 1 bay (laurel) leaf 1 glass of dry white wine Few sprigs of parsley 8 cups (2 ltr) water Ingredients: Bouillabaisse 2 tsp olive oil 1 large onion, diced 1 clove garlic, sliced 1 leek, white only, diced 1 carrot, diced 1 stalk celery, diced � fennel, diced 1 large tomato, diced 1 tbsp tomato paste 2 tbsp Pastis 51 (Pernod) Pinch of saffron threads Zest of 1 orange Salt and pepper to taste Ingredients: Rouille Sauce 2 tsp cayenne pepper 3 cloves garlic, crushed 4 tbsp olive oil 5 oz (150 ml) mayonnaise 5 g saffron threads Garnish Gruy�re or Emmental cheese Toasted garlic croutons 100 with Toasted Garlic Croutons and homemade rouille Sauce BouILLABAISSe www.foodanddrink-caribbean.com Queenconch tHe written by Ian Horsford, Fisheries Officer, Marine Biologist and Economist Queen or Pink Conch, pronounced "konk", is a marine snail belonging to the Family Strombidae. Its scientific name, Strombus Gigas, is a reference to the "giant spiral shell" that protects its soft body from predators. The spiral shell is not only large but also beautiful; the straw-coloured shell with its glossy, pink interior adorns numerous homes and gardens across Antigua and Barbuda. In prehistoric times, the meat of the queen conch was an important source of protein for the Amerindians. The shells were used to manufacture chisels, knives, spear tips, as well as adornments such as necklaces. Conch shells were also used as "trumpets" and ritual items. As late as the 1950s and '60s, fishers would announce their arrival from sea by "blowing" the conch shell. Today, the conch shell can sometimes be heard as a "rallying call" for the local side at cricket matches. Regionally, the Queen Conch is one of the most important fisheries in the Caribbean. This is due to export earnings, consumption within the tourism sector, employment, and income generated from local sales. Regional management measures include minimum size restrictions, closed seasons, harvest quotas, gear restrictions, etc. Despite these measures, fear of a depleted conch resource has led to protection for the Queen Conch under the Convention on International Trade in Endangered Species of Wild Fauna and Flora (CITES). Hence, international trade in Queen Conch or parts thereof (meat, souvenir shells, jewellery, etc...) are regulated by CITES and subject to the provisions of the Convention. Consequently, tourists should beware of collecting or purchasing these items. Visitors run the risk of having them seized and possibly being fined, if the necessary authorisation to carry these items home is not obtained. Antigua and Barbuda Conch Fishery There are about ten vessels that target conch commercially in Antigua. Vessels range from small pirogues to large fibreglass launches, equipped with global positioning systems and hydraulic haulers. Fishers who target conch in Antigua reside mainly in the southern villages of urlings and Old Road, and involve some 70 individuals, including 35 SCuBA divers. For Barbuda, the conch fishery is selfsustaining; divers target primarily the spiny lobster for export. In 2008 the Antigua conch fishery was valued at about EC$3.8 million dollars, emphasising its importance to residents of urlings and Old Road. This is approximately EC$5,000 per annum for each private household in the villages. In terms of conservation measures, the Fisheries Regulations, No. 10 of 1990, prohibits the harvesting of immature conch; conch with a shell smaller than 18 centimeters (7 inches) or which do not have a flared-lip shell. For conch out of the shell, the meat must not be less than 225 grams (8 ounces), after removing the digestive glands. The Regulations also make provision for a closed season to protect spawning conch. 102 www.foodanddrink-caribbean.com Caribbean Conch Chowder (Appetizer) Executive Chef Colleen Simpson - National School Meals Programme, Antigua PREPARATION TIME: 45mins. COOKING TIME: 25mins. SERVES: 6 Ingredients 1 lb (450 g) conch, pounded, diced 1 cup (225 g) butter 1 CArIBBeAN CoNCh ChoWDer /4 cup (60 g) red bell peppers, diced /4 cup (60 g) carrots, diced /4 cup (75 g) onions, diced 1 cup (140 g) flour 2-3 local seasoning peppers, finely diced 1 1 12 cups (3 ltr) conch stock from cooking the conch 1 cup (200 g) potatoes, diced 2 cups (480 ml) heavy cream 1 tbsp chopped parsley Salt and pepper to taste Joseph drouhin Chablis "Propri�t�s" "R�serve de Vaudon" Region: France Local Supplier: Quin Farara & Co. Ltd. Tasting Notes: An elegant wine, with a typical Chablis nose, where aromas of citrus (lemon) fern and even salty sensations predominate. On the palate: vigorous and lively, but in a soft mode. A lot of finesse and balance. Method for Conch In a large saucepan over medium heat place 3 /2 litres water and add the diced conch. 1 Cook the conch for 30 minutes, or until the meat is tender. Set aside the conch meat, and save the conch stock for the chowder. Method for Chowder In a large saucepan melt the butter, add the diced peppers, carrots and onions, and saut� for 5-6 minutes. Add the flour and stir constantly for about 8 minutes over medium heat. Add 1 litre of conch stock and stir vigorously until mixture becomes very thick. Gradually add the remaining stock, stirring vigorously after each addition. Add the potatoes and conch and simmer until the potatoes are al dente. Lower heat, add parsley, season and stir in the cream. Serve hot. Garnish with a sprig of parsley. www.foodanddrink-caribbean.com 103 Lobster Tower with Eggplant Slices and a Teriyaki, Olive, Basil and Tomato Sauce (Appetizer) Executive Chef Andrea Coppola - The Beach House, Barbuda PREPARATION TIME: 30 MINS. COOKING TIME: 25 MINS. SERVES: 2 Oven temperature: 350�F (180�C) Ingredients: Lobster 8 oz (225 g) lobster meat, sliced Ingredients: Eggplant Marinade 1 Ingredients: Teriyaki Olive Tomato Sauce Reserved marinade from the eggplant preparation 2 oz (60 g) unstuffed green olives, diced 4 oz (115 g) tomatoes, diced 8 basil leaves, cut into chiffonade Ingredients: Fillo Circles 2 sheets fillo dough Garnish 1 oz (30 g) leek, julienne Oil for deep frying Method for Lobster If you are working with a live lobster, plunge it into a large pot of boiling water, and boil for 15 minutes. Remove the lobster and place in a bowl of iced water, to cool rapidly. Remove the shell from the lobster tail and refrigerate the meat until needed. Method for Tower Mix the teriyaki sauce, soy sauce, and olive oil together in a bowl. Add the eggplant slices and let the mixture marinate for 15 minutes. Remove the eggplant from the marinade, and reserve the marinade. Grill the eggplant on a hot grill for approximately 2 minutes each side. Set aside. Put the green olives into the marinade, and add the diced tomatoes and thinly sliced basil leaves. Blend to create a sauce. unwrap the 2 fillo (pastry) sheets, place them on a flat surface and cut four, 4 inch circles from each sheet with a wave-edge pastry cutter. Place the fillo circles on a baking tray and brush lightly with water. Cover with another baking tray (do not let this tray touch the fillo circles), and bake in the preheated oven for approximately 4 minutes, or until golden. Deep fry the julienne leek for a few minutes until crisp. Drain on absorbent paper. Assembly Place 1 tsp of the sauce in the centre of a plate and place one baked fillo circle on the sauce. Place an eggplant slice on the fillo circle, top with some lobster slices, and spoon on some sauce. Repeat this process to add a second layer to the tower, starting again with a fillo circle. Garnish the top of the tower with deep fried leek julienne. Drizzle sauce around plate. Repeat for a second serving. Region: Alsace, France Local Supplier: Quin Farara & Co. Ltd. Palate: A crisp, dry, refined and delicately fruity riesling, with an elegant bouquet of mineral and floral notes. Riesling is acknowledged as one of the finest white varietals in the world. /2 cup (125 ml) teriyaki sauce /2 cup (125 ml) extra virgin olive oil 4 tbsp soy sauce 1 with eggplant Slices and a Teriyaki, olive, Basil and Tomato Sauce 4 slices eggplant (aubergine) LoBSTer ToWer gustave lorentz Riesling Reserve 104 www.foodanddrink-caribbean.com Salt Fish Deep-Dish Quiche with Spinach and Green Onions (Appetizer) Chef/Business Owner Julian Waterer - Chef's World, Antigua PREPARATION TIME: 25mins. COOKING TIME: 45mins. SERVES: 4-6 Oven temperature: 400�F (200�C) Ingredients: Pastry 1lb (450 g) short crust pastry Ingredients: Filling 12 oz (340 g) salt codfish or ling-fish, boiled and flaked 4 red seasoning peppers, seeded and chopped 6 spring onions, chopped 1 tsp fresh parsley, chopped � tsp ground black pepper 1 SALT FISh DeeP-DISh QuIChe /4 tsp ground nutmeg Pinch of salt, optional Pinch Cayenne pepper 2 tsp oil for frying 1 cup (225 g) blanched spinach 4 large eggs, lightly beaten 1� cups (300 ml) half & half or single cream with Spinach and Green onions Method for Pastry Line an ovenproof deep-dish with the pastry, prick all over with a fork, line with foil, and weigh down with dry beans or rice. Blind bake at 400�F for 8 minutes, remove foil and bean liner, and bake for a further 3 minutes at 375�F. Remove from the oven. Method for Filling Saut� the flaked salt fish, seasoning peppers, green onions, parsley and seasonings in the oil for 2-3 minutes and let cool slightly. Combine with the spinach. Pour into the bottom of the pre-baked pastry shell. Beat the eggs lightly and combine with the cream. Pour the egg mixture over the salt fish mixture in the pastry shell. Bake at 375�F for 25-30 minutes or until set. terrazas Reserva Torront�s Region: Argentina Local Supplier: Quin Farara & Co. Ltd. Tasting Notes: An unoaked Torront�s with an intense fresh and aromatic character relative of the variety. It is fruity and sensual, with excellent acidity. Food pairing: A great accompaniment to this slightly salty and creamy quiche dish. 106 www.foodanddrink-caribbean.com West Indian Scrambled Eggs with Smoked Herring, Tomatoes and Eggplant (Appetizer) Executive Chef Leroy Hodge - Bay House Restaurant, Trade Winds Hotel, Antigua PREPARATION TIME: 10mins. COOKING TIME: 10mins. SERVES: 4 Ingredients: Smoked Herring 8 oz (225 g) smoked herring, flaked 8 tbsp eggplant (aubergine), diced 8 tbsp tomato, diced 8 tbsp onion, diced 4 tbsp yellow bell pepper, diced 2 tsp thyme leaves 2 tsp fresh lime juice Salt (optional) and black pepper to taste 8 tbsp vegetable oil Ingredients: Scrambled Eggs 8 large eggs Butter for scrambling the eggs Salt and pepper to taste Garnish 4 tsp chopped parsley for garnish with Smoked herring, Tomatoes and eggplant WeST INDIAN SCrAMBLeD eGGS Method for Smoked Herring san Pellegrino Sparkling Water with Fresh Orange Juice Region: Italy Local Supplier: Best Cellars Wines & Spirits Notes: Smoked herring is a difficult dish to pair with wine as the flavour is so strong it will overpower most wines. But why not try this refreshing palate cleansing combination. Juice 3-4 fresh local oranges and top with chilled San Pellegrino water. Saut� the eggplant with the oil for 2-3 minutes. Stir in the onion, tomato, yellow pepper, smoked herring and thyme. Add the lime juice and continue to saut� until all the ingredients are combined. Method for Scrambled Eggs In a separate saucepan, scramble the eggs in the butter and season with salt and pepper. To Serve Place a portion of the scrambled eggs on each plate and top with the vegetablesmoked herring mixture. Garnish with chopped parsley. www.foodanddrink-caribbean.com 107 Vinegar Cucumber Salad Stuffed with Sweet Peppers and Vegetables (Canap�) Executive Chef Alric 'Tyson' Edward Shaw - Grand Pineapple Beach Resort, Antigua PREPARATION TIME: 1 hr. 15mins. including refrigeration time SERVES: 4 Ingredients: Cucumber 1 whole local cucumber 1 cup water 4 tbsp cider or white wine vinegar Ingredients: Vegetables 1 local cucumber, peeled and diced 1 small red pepper, diced 1 small yellow pepper, diced 1 small green pepper, diced 1 carrot 2 chive stems, diced 4 mint leaves, chopped 2 tbsp olive oil 1 tbsp sugar Salt and pepper to taste VINeGAr CuCuMBer SALAD Stuffed with Sweet Peppers and Vegetables Method for Cucumbers Peel and slice the cucumber lengthways. Scoop out the soft centre, and deseed. Bring the water and 3 tablespoons of vinegar to boil and scald cucumbers for 1 minute. Refresh in iced water. Method for Vegetables Brunoise (finely dice into squares) the cucumber, sweet peppers and carrot. Saut� vegetables with olive oil and sugar for 1-2 minutes. Add the chives, mint leaves, salt and pepper and 1 tablespoon of vinegar. Mix thoroughly. Allow vegetable mixture to cool. Stuff the hollowed cucumber with vegetable mix. Refrigerate for 1 hr before serving. Slice into 1 inch portions and serve. torresella Pinot Grigio Region: Trentino-Alto Adige, Italy Local Supplier: Quin Farara & Co. Ltd. Tasting Notes: A pale straw yellow. Clean, crisp fragrance with intense yet elegant hints of quince. Fresh, harmonious fruit set off by slight sweetness with a long finish full of delicate, tangy flavour. 108 www.foodanddrink-caribbean.com Curried Green Banana Salad (Appetizer) Chef/Owner Selwyn James - Selwyn's Friday BBQ, Antigua PREPARATION TIME: 10mins. COOKING TIME: 15mins. SERVES: 4-6 Ingredients 12 fingers green bananas 1 large onion, finely diced 6 cloves garlic, crushed 1 tbsp lemon juice 1 red bell pepper, finely diced 1 green bell pepper, finely diced 2 tbsp basil leaves, chopped 4 tbsp madras curry powder 2 tsp vegetable seasoning salt � cup (120 ml) virgin olive oil Pepper to taste Garnish 1 carrot, sliced on a mandoline 1 green bell pepper, deseeded and quartered 1 yellow bell pepper, deseeded and quartered CurrIeD GreeN BANANA SALAD leon Beyer Gewurztraminer Region: Alsace, France Local Supplier: Best Cellars Wines & Spirits Tasting Notes: Probably the best-known Alsace wine, with noble mineral and spice flavours lifted by an almost floral acidity. The primary aromas are of ripe yellow fruits, rose petals and cinnamon. Fantastically balanced, with an excellent lengthy finish. Method Wash and top and tail the green bananas. In a large non-reactive stockpot, bring salted water to the boil. Carefully add the green bananas and cook in their skins until firm,1015 minutes. Cool in cold water and peel the bananas. Slice each finger thinly. In a large bowl combine the banana slices with the onion, garlic, peppers and basil leaves until well mixed. Add remaining ingredients and mix well. To Serve Garnish with the carrot slices and bell peppers quarters. Serve cold www.foodanddrink-caribbean.com 109 Goat Cheese Fillo Baskets with Sun-dried Tomatoes, served with Cr�me Fraiche and Balsamic Reduction (Canap�) Executive Chef Leroy Hodge - Bay House Restaurant, Trade Winds Hotel, Antigua PREPARATION TIME: 15mins. COOKING TIME: 20mins. YIELD: 30 Baskets Oven temperature: 350�F (180�C) Ingredients: Fillo Baskets 1 pack fillo dough, thawed, to make 30 fillo baskets Melted butter Ingredients: Balsamic Reduction 17 oz (500 ml) bottle balsamic vinegar Garnish Ingredients: Goat Cheese Filling 4 oz (115 g) sun-dried tomatoes 10 oz (300 g) soft goat cheese 4 oz (125 g) cream cheese 2 tbsp fresh parsley, chopped 1 tsp fresh mint, chopped 1 tsp fresh thyme leaves Salt and pepper to taste Herb salad leaves, cilantro (coriander), parsley and dill Cr�me fraiche Toasted pine nuts with Sun-dried Tomatoes, served with Cr�me Fraiche and Balsamic reduction GoAT CheeSe PhyLLo BASkeTS Method for Fillo Baskets Grease the back of a mini muffin baking tray. Remove the fillo sheets from the pack and keep covered with a damp tea towel until ready to use. Cut the sheets into 4-inch squares, and brush each square lightly with melted butter. Layer 3 squares one on top of the other, turning each square 45 degrees from the one below as you layer them. Mould the set of 3 fillo squares over a muffin cup on the upside-down mini muffin tray, to form a basket. Continue to make muffin cup baskets until the dough is used up. Place the baking tray upside down in the preheated oven and bake until the baskets are golden brown. Set aside to cool. Method for Goat Cheese Filling In a bowl combine the sun-dried tomatoes, goat cheese, cream cheese, parsley, mint, thyme and seasoning. Mix together by hand or in a food processor until thoroughly combined. Method for Balsamic Reduction Pour the bottle of balsamic vinegar into a medium, non-reactive saucepan and bring to the boil. Lower the heat to simmer, and reduce the volume to 1/2 cup (125 ml). Set aside to cool. To Serve Spoon or pipe the cheese mixture into each basket and garnish with herb salad and pine nuts. Serve with a spoonful of cr�me fraiche, and drizzle with the balsamic reduction. Jordan Nine Yards Chardonnay Region: Stellenbosch, South Africa Local Supplier: Quin Farara & Co. Ltd. Palate: Butterscotch, spicy cloves, lemon/lime and orange peel with complex mineral citrus flavours. A rich mouth-feel and subtly balanced toasty French oak integrate with the long, tropical peach and melon finish. 110 www.foodanddrink-caribbean.com Curried Codfish with Johnny Cakes (Canap�) Chef/Owner Selwyn James - Selwyn's Friday BBQ, Antigua PREPARATION TIME: 1hr. 30mins. COOKING TIME: 15mins. SERVES: 8 Ingredients: Curried Codfish 1 lb (450 g) salt codfish or ling-fish 1 medium onion, finely chopped 6 seasoning peppers, finely chopped 2 sprigs fresh thyme, leaves only � Scotch Bonnet pepper, seeded and finely chopped 2 tbsp curry powder 8 oz (225 g) cream cheese Ingredients: Johnny Cakes 1 cup (225 g) flour 2 tsp baking powder 3 tsp granulated sugar � tsp salt 1 � tbsp butter � cup (120 ml) milk Water as needed CurrIeD CoDFISh 1 cup (240 ml) vegetable oil for frying Method for Curried Codfish Soak the codfish for 1 hour, changing the water twice to remove excess salt. Drain the fish. Put it in a saucepan with fresh cold water and bring to a boil. Cook until tender. Drain the fish, chop finely, and add the onion, seasoning pepper, thyme leaves and curry powder. Stir in the cream cheese. Method for Johnny Cakes Mix the flour, baking powder, sugar, salt and butter together in a large bowl. Add the milk and water as needed to form a dough. Knead until the dough is smooth. Set aside to rest for about 10-15 minutes. Roll out the dough to 1/2 inch thickness and cut into rounds with a biscuit or cookie cutter. Fry in vegetable oil over medium heat until puffed and golden brown. Drain on absorbent paper towels. To Serve Split the johnny cakes in half and top with curried codfish. Bonterra Viognier Region: California Local Supplier: Quin Farara & Co. Ltd. Tasting Notes: Powerful aromas of freshly sliced harvest peach, hints of honeysuckle and an exotic note of jasmine dominate in the glass. Peach and cream remain a sensory signature of this wine, a favorite descriptor for me. Complex fruit flavours are overlaid with notes of oak and vanilla. 112 with Johnny Cakes www.foodanddrink-caribbean.com Green Banana Salt Fish Balls with Breadfruit and Vegetable Salad (Appetizer) Chef Gwen Tonge - Cooking Magic TV Presenter, Antigua PREPARATION TIME: 15mins. COOKING TIME: 20mins. SERVES: 4 Ingredients: Salt Fish Balls 1 lb (500 g) salt fish, prepared 1 with Breadfruit and Vegetable Salad GreeN BANANA SALT FISh BALLS Ingredients: Breadfruit Salad 1 lb (500 g) breadfruit, peeled, boiled and cubed 1 small onion, thinly sliced 1 cup (120 g) cooked green peas 2 carrots, grated Salt and pepper to taste Mayonnaise to moisten 1 tbsp parsley, chopped 4 lettuce leaves /2 lb (250 g) green bananas, washed, halved and skin on 2 tbsp milk 2 tbsp butter 1 onion, finely diced 1 tbsp parsley, chopped 1 tbsp chives, chopped 1 tbsp thyme leaves 1 tsp garlic, crushed 1 tsp lime juice 1 egg, beaten Salt and pepper to taste 2 cups (150 g) breadcrumbs oil for frying 2 eggs beaten, for coating Method for Salt Fish Balls Flake the salt fish into a large bowl. In a stock pan, bring salted water to the boil. Add Fantinel Ros� Brut Region: Friulli, Italy Local Supplier: Best Cellars Wines & Spirits Tasting Notes: With a delicate light salmon pink colour and the scents of wild berries combined with its a rich silkiness and a cascade of fine bubbles, this making it a fantastic accompaniment to fish hors d'oeuvres and this Caribbean dish. the green bananas. Boil for 10-15 minutes until soft. Cool bananas under cold water and remove skins. Mash bananas with milk and butter. Add the salt fish and all seasoning ingredients to bowl. Add the beaten egg and combine well. Roll the mixture between your hands to form 2 inch balls. Refrigerate for 30 minutes. Roll balls in the breadcrumbs, then in the beaten egg mixture and then in the breadcrumbs again. Deep fry over a high flame. Method for Breadfruit Salad Place breadfruit cubes, onions, peas, carrots and salt and pepper in a large bowl. Combine lightly with two forks. Add mayonnaise to moisten, mix to coat all ingredients. Garnish with chopped parsley. Serve on lettuce leaves. www.foodanddrink-caribbean.com 113 Seared Tuna Tartare with Tri-Pepper Salsa and Cilantro Oil (Canap�) Executive Chef Graham Singer - The Cove Restaurant, Blue Waters Hotel, Antigua Taste of the Caribbean 2010 Chef of the Year - Caribbean Hotel & Tourism Association PREPARATION TIME: 15mins. COOKING TIME: 20mins. Ingredients: Tri-Pepper Salsa 1 yellow bell pepper, diced 1 green bell pepper, diced 1 red bell pepper, diced 1 1 SERVES: 4 2 tomatoes, diced, seeds removed Salt and pepper to taste Ingredients: Tuna Tartare 14 oz (400 g) tuna loin 2 tsp lemon juice 2 tsp lime juice 2 tsp sugar Olive oil as needed Salt and pepper to taste Ingredients: Cilantro Oil 1 cup (250 ml) vegetable and olive oil, mixed 1 bunch fresh cilantro (coriander) /2 green chili pepper, diced /2 red chili pepper, diced 2 medium red onions, peeled and diced 1 bunch fresh cilantro (coriander), chopped 1 bunch chives, chopped 2 tsp sweet chili sauce 1 tbsp lemon vinegar 1 tbsp extra virgin olive oil 1 1 /4 cup (60 ml) lime juice /4 cup (75 g) pickled ginger SeAreD TuNA TArTAre Method for Tri-Pepper Salsa Place the sweet peppers, chilies, red onion, cilantro and chives in a bowl and macerate with the chili sauce, lemon vinegar, olive oil, lime juice and pickled ginger. Add the tomato at the end, to avoid having the tomato break down with the action of the acid. Method for Tuna Tartare Cut 1 thin slice per serving off the tuna loin and set aside. Dice the remaining tuna for the tartare. Marinate the diced tuna for 2 to 3 hours in the citrus juices and 2 tsp sugar. Flatten each slice of tuna between two sheets of waxed paper. Brush each slice with olive oil. Line a small metal ring with a slice of tuna, place a spoonful of the tuna tartare in the middle and fold the tuna slice over to wrap the tuna tartare. Grill the tuna wrap (still in its ring) on both sides on a very hot grill, about 15 to 20 seconds per side. Remove from the grill. The tuna tartare will still be cold and the tuna slice wrap will be warm and marked by the grill. Method for Cilantro Oil Drop the cilantro into boiling water for a few seconds and refresh in iced water. Squeeze the blanched cilantro dry. Blend the oil and cilantro together for 30 seconds at high speed. Strain through a fine sieve into a bowl. To Serve Pour a little of the cilantro oil onto each serving spoon. Place a grilled tuna wrap on the cilantro oil and remove the metal ring from the tuna wrap. Garnish with tri-pepper salsa. www.foodanddrink-caribbean.com cederberg Chenin Blanc Region: South Africa Local Supplier: Quin Farara & Co. Ltd. Palate: Recognised for its powerful nose of grapefruit/melon/citrus flavours which jumps out of the glass. Mouthtingling crispness with long fruit laden finish. Food Pairing: This wine has a superb food compatibility. 114 with Tri-Pepper Salsa and Cilantro oil deziBanhan executive Chef written by Janie Conley The development of the culinary arts in Antigua and across the globe has taken a new direction. Gone are the days when chefs were confined behind the walls of their kitchens and their delicious creations magically appeared before guests at the dining room table. The mystery of The Chef is slowly being unveiled, by none other than themselves. Chef Verman Banhan, or as most would know him, Dezi, is a petite guy with a huge passion for family, culture and cooking. Originally from Jamaica - the land of wood and water, Dezi was born into a mixed heritage family: his grandmother was from mainland India and his mother is part African-Jamaican and Chinese. He told me, "I admire the cultures of my grandmother and mother, but I don't hang onto their birthright which isn't mine; I'm Jamaican! I have a lot of Jamaican culture in me and I am every part a product of our country's motto � out of many, one people." Dezi is a talented chef whose cuisine is, above all, a narrative of his past, his devotion and his aspirations. His dishes are always exciting and beautifully presented. He has a broad perspective on the culinary arts and has become a multi-talented chef not just though training, but through his desire to, in his own words, "be the best I can." Dezi explained, "I can work in all areas of a kitchen" and this was because an influential chef once told him, "Don't try to be a specialist in any one area, so that you don't limit yourself or your skills". Dezi followed the advice of his mentor and now his skills extend to Pastry, Garde Manger (Salads and Cold Foods), Fat Sculpturing called Tallo, (a combination of beef fat and wax), and also food carving. "I learnt the art of fruit and vegetable carving from a Japanese Chef at the Ritz Carlton, Jamaica and then I improved and learnt new techniques from a Thai Chef when I started working at Carlisle Bay Resort in Antigua. The Thai Chef taught me new techniques of flesh carving and how to do very delicate flowers from whole fruits or vegetables." Dezi hastened to inform me that, "Although I can do pastry work � I am not a pastry chef. I respect the science behind pastry. It is a very disciplined art, and to become an Executive Chef I have to have an understanding of the discipline." We spoke at length about how an aspiring electrical engineer switched paths and became a chef. The career change boiled down to finances. Dezi couldn't afford to finish his studies at college so he began working as a dishwasher at the Grand Lido Hotel in Negril, Jamaica. He showed lots of initiative, loved cooking and quickly worked his way through the ranks and was chosen for a scholarship to attend Hopkins College, Ohio in the uSA. Coming from Jamaica to the deep American heartland was a "huge culture shock", Dezi recalled. 116 www.foodanddrink-caribbean.com But the school was very international with students from at least 50 countries around the world. Four years later, Dezi emerged as an Associate in Culinary Arts and Hotel Management. Dezi remained in the uS for a while, working for Shanes Gourmet Catering, a unique, large-scale, mobile food operation. Shanes served gourmet food at private and public events from a restaurant kitchen built into a 40ft horse trailer filled on both sides with ovens, stoves and storage. "In 1999 we catered for the PGA Golf Memorial Tournament, which was the first tournament that Tiger Woods won. The event lasted a week and we served around 2,000 meals every day! Most of the high-end meals that we prepared were served to the corporate sponsors. When you experience working at high-pressured events you can appreciate the time that goes into producing quality food in large volumes." My conversation with Dezi turned back to the last seven years, which he has spent living and raising his family in Antigua. What has been your most unforgettable moment in your career here? I asked. "In 2007 I was named "Antiguan Chef of the Year" by The Antigua Hotel and Tourist Association. It was a major honour to gain that level of recognition, as I am not from Antigua. I have won other competitions, but that award is very special to me." Always striving to gain new knowledge, Dezi enrolled in an intensive World Class Competition Standards Course at George Brown City College in Toronto, where his eyes were opened to what was really possible in the competitive world of food presentation. Always someone to put his knowledge into action Dezi became involved with the Chef's Competition at the Antigua and Barbuda Mango Festival. "I contacted Madeleine McComas (the current chairperson) and offered to give her advice on how best to judge the chefs competition. I helped the committee to build the criteria for judging, setting up schedules and time keeping for competitors, and I assisted in developing the new kitchen format and evolved the rules. The competition has grown by leaps and bounds since the first year and I give kudos to Madeleine. I think it would be really good to bring the Chef Competition to Christian Valley where the festival is held so that the public can watch as the chefs prepare their dishes." Dezi is currently the Executive Chef at Antigua's prestigious 5-star Hermitage Bay Resort where he continues to evolve new ideas. He has formed a partnership with Mr. Christian, a local farmer, with a vision to create an Agritourism project. Hotel guests visit the farm to see how food is grown, and what it looks like to help them appreciate how fruits and vegetables are grown in the Caribbean. "The guests are intrigued � I do the tour with Mr. Christian who talks about the fruits and I talk about how I use them in cooking. Some of the guests have never seen a ripe mango on a tree � they have only seen forced-ripe fruits in the supermarkets. The guests enjoy the experience and have never left disappointed." Dezi is a sharing chef with an uncanny ability and desire to serve up a wholehearted portion of captivating Caribbean culture on a plate. Each dish seeks to create a perfect partnership of flavours, colours, aromas and tastes. In 2008, Dezi won the uS Meat Export Federation Chef's Competition in Mexico City with Appleton Rum, Soy-Ginger-Infused Roast Pork Sirloin with Tomato and Raisin Chutney, served with Baked Nutmeg Pumpkin and Bacon Plantain Mash."I try to give a new face to Caribbean food through my cooking; Caribbean flavours are always present in my foods. My favourite Caribbean dish is Breadfruit with Salt fish. I love breadfruit � it is such a versatile vegetable you can boil, roast or juice it. It can even be eaten like a fruit when it is very ripe." Outside of the Caribbean where would you like to seek inspiration? "I'd love to go to Asia" Dezi chants excitedly, "particularly Thailand as I have an overwhelming fascination with Thai food. Salty, sweet, sour, peppery � they are all the flavours that I love! I love the way that they utilize all their resources. Take the coconut for instance, they use the entire tree - from the nut to the husk to the wood and bark - and make something with every part." And what does the future hold for Chef Dezi? "My wife Melesha and I have just opened a new party store in Antigua � it's her baby really; she's the boss! It's called Exclusive Celebrations and is a one-stop shop for all your party needs. Our ultimate goal though is to have a home for disadvantaged and homeless children, we both love kids. When our two children go off to college � we'll achieve this goal." In the meantime, Dezi has an apprentice to train. His eldest son Sam wants to be a chef like his daddy, and an Italian chef it seems, as his favourite food is pasta! Sam even has his own chef's jacket, which says Little Chef Sam, as he is always saying, "I am a little chef". One day very soon, together they are going to produce a family oriented cookbook with lots of child-friendly recipes, called Cooking with The Little Chef. www.foodanddrink-caribbean.com 117 Spicy Scallops in Saffron Coconut Gazpacho (Canap�) Executive Chef Verman 'Dezi' Banhan and Trainee Cook Carolyn Joseph - Hermitage Bay, Antigua PREPARATION TIME: 25mins. COOKING TIME: 25mins. Ingredients: Gazpacho 1 dry coconut 4 cups (1 ltr) warm water 1 inch piece fresh ginger root, crushed 1 stalk lemongrass, trimmed and crushed 3 cloves garlic, crushed 2 tbsp sesame oil 2 scallions (spring onions), crushed Local seasoning pepper to taste, chopped Salt to taste 2 oz (60 g) cucumber, peeled, seeded and cut brunoise 2 oz (60 g) tomato, peeled, seeded, cut brunoise 2 oz red bell pepper, cut brunoise 2 oz (60 g) red onion, cut brunoise � cup (25 g) cilantro (coriander), chopped 1 pinch saffron Garnish Fresh cracked black pepper Few sprigs cilantro (coriander) SERVES: 4 Ingredients: Scallops 12 fresh scallops (10/20 size) 1 tbsp red curry paste Salt and pepper to taste 1 shaddock (pomelo), peeled, segmented, membrane removed SPICy SCALLoPS Method for Gazpacho Break open the coconut, remove the flesh and grate or cut into small pieces. Add the coconut to the warm water. Allow to sit for 10 minutes, and strain, squeezing the coconut to extract the milk. Heat the coconut milk, add the ginger, lemongrass, garlic, scallion, sesame oil, seasoning pepper and a pinch of salt. Bring to the boil, reduce the heat and simmer for 20 minutes. Strain the broth directly onto all the brunoise vegetables and the chopped cilantro. Adjust seasoning. Add the saffron to infuse, and allow to cool to room temperature. Method for Scallops Remove the muscle from the scallops, season with red curry paste and sear in a hot, lightly oiled pan (non-stick) for 2 minutes each side until golden brown and firm. Remove from the heat and rest for 30 seconds before plating. To Serve Divide the gazpacho evenly between 4 small bowls. Place three scallops in each bowl. Top scallops with a segment of shaddock or other fresh citrus of choice. Add fresh cracked pepper and fresh cilantro for garnish. Serve warm. www.foodanddrink-caribbean.com ch�teau lamothe de Haux Blanc Region: Bordeaux, France Local Supplier: Quin Farara & Co. Ltd. Tasting Notes: Elegant, round, and immediately flattering. The pleasurable palate follows with soft grapefruit and starfruit flavours. Simply irresistible, with a gratifying finish. Food Pairing: Ideal as with fish, grilled scallops, shellfish or goat's cheese. 118 in Saffron Coconut Gazpacho Crab Cakes with Mayonnaise and Creole Seasoning (Canap�) Chef/Owner Drew Knoll - The Larder, Antigua PREPARATION TIME: 2 hrs. 15mins. including refrigeration time COOKING TIME: 20mins. SERVES: 4 Ingredients 4 tbsp mayonnaise 2 tbsp creole mustard 1 1 with Mayonnaise and Creole Seasoning CrAB CAkeS /2 tsp creole seasoning /8 tsp freshly ground black pepper 1 tbsp fresh parsley, finely chopped 1 tbsp green onion, finely chopped 2 tsp red bell pepper, finely minced 1 lb (450 g) jumbo lump crab meat 1 /4 cups (190 g) fresh fine breadcrumbs, (divided use) 1 Oil for frying Method Paul cluver Weisser Reisling Region: South Africa Local Supplier: Quin Farara & Co. Ltd. Palate: A vibrant wine with the classic Riesling flavours of spice and florals. The palate is lean, elegant and refined with a lingering aftertaste due to the good acidity of the wine. Food Pairing: This wine can be enjoyed on release with slightly spicy food. Combine the mayonnaise, mustard, parsley, green onion and seasoning ingredients and set aside. Drain the crab meat through a fine sieve, gently squeezing it to remove as much liquid as possible. Put the crab meat in a bowl and with a spatula or wooden spoon, fold in the mayonnaise mixture and 1 cup of the breadcrumbs, just until blended. Shape into 8 crab cakes with a biscuit or cookie cutter 2 1/2 inches in diameter, pressing lightly to firm up the crab cake. Press the crab cakes gently into the reserved 1/4 cup of breadcrumbs. Cover and chill the crab cakes for 1 to 2 hours. Fry them over medium to high heat for 2 minutes each side. Remove from heat and drain on absorbent paper towels before serving. www.foodanddrink-caribbean.com 119 Cajun Shrimp with Mango Chutney served in a Grilled Mango Cheek (Appetizer) Head Chef Dasworth Samuel - Sapodilla Restaurant, City View Hotel, Antigua PREPARATION TIME: 15mins. COOKING TIME: 10mins. SERVES: 4 Ingredients: Mango Chutney 2 tbsp olive oil 1 onion, peeled and diced brunoise 1 green bell pepper, diced brunoise 2 firm ripe mangoes, diced 1 tsp diced garlic 1 tsp chopped fresh herbs 2 tsp Antiguan honey 1 cup (120 ml) fresh mango juice Salt and pepper to taste Garnish 4 sprigs of basil 4 stems spring onion, halved Ingredients: Shrimp 12 cooked jumbo shrimp, peeled and cleaned with tails left on 2 tbsp Cajun spice Oil for frying Ingredients: Grilled Mango Cheek 2 firm, ripe mangoes Oil for grilling with Mango Chutney served in a Grilled Mango Cheek Method for Mango Chutney Heat a pan with the olive oil, and when hot, add the diced ingredients and the chopped herbs. Cook the mixture for 30 seconds. Remove from the heat, add the honey and fresh mango juice and salt and pepper to taste. Set aside. Method for Shrimp Coat the shrimps fully with Cajun spice. Heat a small saucepan with the oil, and when hot fry the shrimp quickly, about 10 seconds per side. Remove the shrimp and place on to absorbent paper towels to drain. Method for Grilled Mango Cheek Slice the cheeks off both ripe mangoes as thickly as possible. Lightly brush the flesh with oil and grill each mango cheek to heat and mark them. To Serve Top each grilled mango cheek with mango chutney. Add three shrimp and garnish with a sprig of basil and spring onion stems. Repeat for remaining three plates. Peter lehmann Eden Valley Dry Riesling Region: Australia Local Supplier: Best Cellars Wines & Spirits Tasting Notes: This wine shows lovely floral aromatics and fresh, tangy crispness. Along with the zesty, clean and wonderful crisp mineral acidity. The finishing flavours soften and honey with age. CAJuN ShrIMP 120 www.foodanddrink-caribbean.com Cassava-Crusted Shrimp with Pineapple and Golden Apple Salsa (Canap�) Executive Chef Colleen Simpson - National School Meals Programme, Antigua PREPARATION TIME: 15mins. COOKING TIME: 20mins. SERVES: 4 Ingredients: Pineapple Golden Apple Salsa 8 oz (225 g) Antigua Black Pineapple, finely diced 4 oz (115 g) golden apple, finely diced 2 tbsp red bell pepper, finely diced 1 tsp onion, finely diced 1 tsp seasoning pepper, finely chopped 1 tbsp chopped parsley Salt and pepper to taste with Pineapple and Golden Apple Salsa CASSAVA-CruSTeD ShrIMP Ingredients: Shrimps 10 shrimps (16/20 size), peeled and deveined 8 oz (225 g) boiled, grated cassava 1 tsp fresh thyme leaves 2 cloves garlic, finely chopped Salt and pepper to taste 1 cup (240 ml) cooking oil Undurraga T.H. Sauvignon Blanc Leyda Region: San Antonio, Chile Local Supplier: Quin Farara & Co. Ltd. Tasting Notes: Enticingly fragrant, with aromas of grapefruit, peaches, fennel, sprinkled with subtle notes of green chili pepper. Fresh, concentrated and balanced on the palate, with soft texture in the midpalate and a long mineral finish. Method for Pineapple Golden Apple Salsa Combine the pineapple, golden apple, red bell pepper, onion, seasoning pepper, parsley and a pinch of salt and pepper and mix well with your hands. Allow to sit at room temperature for at least one hour, then refrigerate until ready to serve. Method for Cassava-Crusted Shrimp In a bowl, season the shrimps with salt and pepper. In a separate bowl, mix the grated cassava, salt, pepper, thyme, garlic and 1 tbsp of oil. Heat the remaining oil in a frying pan. Press a small amount of the cassava mixture on each shrimp and fry until the shrimps are cooked and cassava crust is golden brown. Serve each shrimp with a serving of salsa. www.foodanddrink-caribbean.com 121 Roulade of Fresh Atlantic Salmon and Scallops with Smoked Salmon and Caviar (Canap�) Chef/Owner Patrick Gauducheau - Le Bistro French Restaurant, Antigua PREPARATION TIME: 15mins. COOKING TIME: 30mins. Ingredients: Roulade 1 lb (450 g) fresh salmon � lb (225 g) smoked salmon � lb (225 g) sea scallops 4 egg whites (divided use) 1 cup (240 ml) heavy cream (divided use) Salt and pepper to taste Garnish 1 French baguette 1 oz (30 g) extra virgin olive oil 1 tsp black caviar Sprig fresh dill rouLADe oF SALMoN AND SCALLoPS YIELD: 10 portions Method for Roulade Place the fresh salmon in a food processor with 2/3 of the egg white and 2/3 of the cream. Add salt and pepper to taste. Blend until a mousse texture is achieved. Scoop into a bowl and set aside. Repeat same process using the scallops using the last 1/3 of egg white and cream. Add salt and pepper to taste. Scoop into a separate bowl and set aside. Cover your worktop with a single sheet of plastic wrap and lay smoked salmon slices flat to create a sheet. Carefully spread a thick layer of salmon mousse over the smoked salmon. Spread a thinner layer of the scallop mousse on top of the salmon mousse. using the plastic wrap as a guide roll the smoked salmon and layered mousses together to form a cylinder. Wrap plastic wrap around the cylinder and tie the ends of the plastic wrap to seal tightly. Steam for approximately 25 minutes. Remove from the heat and cool in iced water. Carefully remove the plastic wrap. Garnish Slice the baguette into thin circles, toast and brush with olive oil. To Serve Cut the salmon roulade into /4 inch slices, set each slice on a toasted baguette slice, 3 with Smoked Salmon and Caviar cederberg Sauvignon Blanc Region: South Africa Local Supplier: Quin Farara & Co. Ltd. Tasting Notes: A crisp wine with notes of green figs, white asparagus and hints of gooseberry on the nose. Shows true Cederberg colours with a trademark flinty finish. Food Pairing: Serve it as a palate cleanser or appetizer. This wine should be enjoyed with oysters, salmon and fresh salads. and garnish with black caviar and fresh dill. 122 www.foodanddrink-caribbean.com Lobster and Bok Choy Roulade served on Fresh Toast (Canap�) Chef Hubert Watkins - Curtain Bluff Resort, Antigua PREPARATION TIME: 2 hrs. 15mins. including refrigeration time COOKING TIME: 5mins. SERVES: 4 Ingredients: Roulade 10 oz (285 g) lobster tail, cooked and diced 10 oz (285 g) bok choy, white and green parts used separately 4 oz (125 ml) mayonnaise 5 gelatine sheets Salt and pepper to taste Ingredients: Lemon Dill Mayonnaise 1 cup (240 ml) mayonnaise A few dill sprigs, finely chopped Lemon juice Garnish Sliced baguette bread, toasted Butter Black and red caviar for garnish served on Fresh Toast LoBSTer AND Bok Choy rouLADe Method for Roulade Cut the white stems from the green leaves of the bok choy, keeping the leaves as intact as possible. Steam the green leaves lightly and refresh in cold water. Dice the white stems finely. Soak the gelatine leaves in a little cold water for 4 minutes to soften. Warm the mixture over low heat to dissolve the gelatine. Combine the diced lobster, the white stems of the bok choy and the mayonnaise in a bowl and season with salt and pepper to taste. Incorporate the prepared gelatine into the lobster mayonnaise mixture. Lay out the steamed bok choy leaves on plastic wrap on a flat surface, overlapping the leaves to form a continuous sheet. Spread the lobster mayonnaise mixture on the bok choy leaves and roll up into a roulade. Wrap plastic wrap tightly around the roulade and refrigerate for at least 2 hours. Method for Lemon Dill Mayonnaise Mix the mayonnaise with the finely chopped dill and lemon juice to taste. Refrigerate until needed. To Serve When the roulade has set remove the plastic wrap and slice the roulade into small equal rounds. Place each round on freshly buttered toast and garnish with lemon-dill mayonnaise and two caviars. mo�t & chandon Brut "Imp�rial" Region: France Local Supplier: Quin Farara & Co. Ltd. Tasting Notes: The flagship champagne of Mo�t & Chandon. Delivering a bright fruitiness, seductive palate and elegant maturity, that continually delights. Food Pairing: Perfect with shellfish and fish in light sauces. Also as a prelude to dinner or all the way through to dessert. www.foodanddrink-caribbean.com 123 Lobster Leek Roulade with Keta Roe and Sevruga Caviar (Canap�) Executive Chef Alex Grimley and Chef de Partie Latoya Rigby - Carlisle Bay, Antigua PREPARATION TIME: 2 hrs. 15mins. including refrigeration time COOKING TIME: 20mins. SERVES: 4 Ingredients 9-10 oz (250 g) fresh, uncooked lobster tail 1 egg white 7 oz (200 ml) heavy cream 1 leek 1 zucchini (courgette), 9 inches long 3 tbsp Keta roe 1 tsp Sevruga Caviar Salt and pepper to taste Method Pur�e the raw lobster meat in a food processor, add the egg white and blend for another 5 seconds. Push LoBSTer Leek rouLADe through a fine drum sieve into a bowl and chill. When chilled, mix the lobster meat with the cream until smooth, to form a mousse. Season with salt and pepper. Blanch the leek in boiling water, refresh in iced water and separate the leaves. Pat dry the leek leaves and trim off some of the dark green parts and any roots, leaving about 9 inches of leek. Season the leeks with salt and pepper. Cover your worktop with a sheet of plastic wrap and lay the leek leaves on it lengthwise, overlapping each other. Spoon the lobster mousse on to the leeks, and with the help of the plastic wrap roll into a cylinder shape, keeping the plastic wrap outside of the roll. Trim off any excess leek overlap. The lobster-leek roll should be about 1 inch diameter and 9 inches in length. Tie the ends of the plastic wrap with kitchen string to hold its shape. Poach the lobster-leek roll in simmering water at 175�F (80�C) for 10 minutes. Remove the roll from the water and chill to 40�F (4�C). Meanwhile, cut the zucchini into long, thin slices, about 1/3 inch wide, without seeds. Blanch the slices in boiling water for 3 seconds, then place in iced water to stop the cooking. Drain and dry the zucchini slices. Lay plastic wrap on the worktop and lay out the zucchini strips overlapping each other. Remove the leeklobster mousse roll from Its plastic wrap and pat dry. Place it on the zucchini slices and roll up again. Tie the ends of the plastic wrap to its hold the shape. Chill until ready to serve. Assembly Slice the roulade through the plastic wrap into 3/4 inch rounds. Remove the plastic wrap from each round and top with the keta roe and Sevruga Caviar. dom P�rignon 2000 Vintage Region: France Local Supplier: Quin Farara & Co. Ltd. Palate: On the palate, the attack bursts forth, before maturing into a sensual fullness. Notes of liquorice and dried ginger linger on the skin of pear and mango, more textured than ripe. Food Pairing: A delicate, exquisite canap� for a champagne with that indefinable "je ne sais quoi". 124 with keta roe and Sevruga Caviar www.foodanddrink-caribbean.com Spiced Chicken Salad Rolls with Grilled Antigua Black Pineapple (Canap�) Executive Chef Philman George, The Rhyming Chef - Barbuda PREPARATION TIME: 15mins. COOKING TIME: 20mins. Ingredients 1 cup (225 g) steamed chow mein egg noodles 1 tbsp sesame oil, plus more for sprinkling 2 tbsp vegetable oil 1 tbsp rice wine vinegar 2 tbsp teriyaki glaze 4 oz (115 g) Antigua Black Pineapple, peeled and diced 4 sheets of rice paper 4 oz (115 g) jerk chicken skinless, boneless thighs, grilled and cut into strips � red bell pepper, julienne � small avocado, sliced 2 spring onions, sliced SERVES: 4 SPICeD ChICkeN SALAD roLLS Method Prepare the chow mein noodles by placing them in boiling water for 1 minute. Drain the noodles and allow them to cool on a flat surface with a few sprinkles of sesame oil to stop them from sticking. In a frying pan combine the sesame and vegetable oils and bring to medium high heat. Add the noodles and stir fry until slightly crispy. Add the rice wine vinegar and teriyaki glaze and stir to blend. Remove from the heat and set aside to cool. Lightly grill the pineapple slices and cut into julienne Assembly Place one sheet of rice paper in warm water for about 10 seconds or until it becomes limp. Lay the rice paper flat on a damp cloth and add one quarter of the chow mein noodles, jerk chicken and prepared vegetables and pineapple evenly along the middle of the rice paper. Roll up tightly, slice into rounds and serve. Make 3 more rolls with the remaining ingredients. schmitt s�hne Piesporter Michelsberg QbA Region: Mosel, Germany Local Supplier: Quin Farara & Co. Ltd. Palate: A beautifully fragrant, medium bodied wine with flavours of crisp green apples and peaches. Perfectly balanced with a crisp acidity and a clean, fresh, finish. Food Pairing: Excellent alone, with oriental food and meat or seafood. 126 with Grilled Antigua Black Pineapple www.foodanddrink-caribbean.com Lollipop Chicken Wings (Inside-Out Chicken Wings) served with Madras Sauce (Canap�) Executive Chef Graham Singer - The Cove Restaurant, Blue Waters Hotel, Antigua Taste of the Caribbean 2010 Chef of the Year - Caribbean Hotel & Tourism Association PREPARATION TIME: 15mins. COOKING TIME: 1hr. SERVES: 4 Ingredients 8 chicken wings, cut and turned inside out (chicken lollipops) 1 served with Madras Sauce LoLLIPoP ChICkeN WINGS /2 cup (120 ml) vegetable oil 2 oz (60 g) flour 2 oz (60 g) Madras curry powder 2 cups (250 g) onion, chopped 1 /2 cup (70 g) green bell pepper, chopped 2 stalks celery, chopped 8 cups (1 ltr) hot chicken stock 3 cloves garlic, chopped 1 can diced tomatoes with their juice 4 green onions, sliced 1 /4 cup (35 g) chopped parsley 1 /2 tsp thyme 3 bay leaves Salt, pepper and cayenne pepper to taste A pinch of fil� powder or a little cornstarch dissolved in water 1 cup (140 g) flour 2 eggs, beaten 2 cups (150 g) breadcrumbs Oil for frying Rodney strong estate `charlotte's Home' Sauvignon Blanc Region: Sonoma, California Local Supplier: Best Cellars Wines & Spirits Tasting Notes: This Sauvignon Blanc is light, crisp, and highly aromatic. There are hints of fruit ripe pear and melon. Lively but with a finish of citrus freshness. Method for Lollipop Chicken Wings In a heavy pot, brown the chicken pieces in the oil for a few minutes; remove and set aside. To the same oil, add the flour and Madras curry; cook to a dark brown roux. It should be cooked for 2560 minutes, stirring constantly. Add the onions and brown; add the pepper and celery; cook for 5 minutes. Add the stock and remaining seasonings (except fil� powder) and bring to a boil. Reduce the heat and thicken with fil� powder. Take the chicken pieces and coat with flour, then egg wash then breadcrumbs; remove any excess breadcrumb mixture. Fry the chicken lollipops in hot oil until golden brown, remove and drain well. To Serve Serve on a platter with a side dish of the Madras sauce. www.foodanddrink-caribbean.com 127 Pan Roasted Mahi Mahi with Saut�ed Herb Potatoes, Eggplant Pur�e and Sauce Vierge Executive Chef Matt Westwood � Carmichael's Restaurant, Sugar Ridge Hotel, Antigua PREPARATION TIME: 20mins. COOKING TIME: 60mins. SERVES: 2-4 Oven temperature: 350�F (180�C) Ingredients: Eggplant Pur�e 1 medium eggplant (aubergine) 1 Ingredients: Mahi Mahi 2x 8 oz (225 g) fillets Mahi Mahi, skinned and boned Salt and pepper to taste Olive oil for frying Ingredients: Sauce Vierge 2 tomatoes, peeled, seeded and diced 1 tsp chives, chopped 1 tsp basil, chopped 1 tsp chervil, chopped 1 /2 cup (120 ml) olive oil Juice of 1 lemon Salt and pepper to taste Ingredients: Saut�ed Potatoes 2 large Idaho potatoes 1 tsp parsley, chopped with Saut�ed herb Potatoes, eggplant Pur�e and Sauce Vierge PAN roASTeD MAhI MAhI Salt and pepper to taste 1 tbsp vegetable oil /4 tsp ground coriander seed 1 tbsp white wine vinegar 3 tbsp extra virgin olive oil Method for Egglant Pur�e Cut the eggplant in half and score the flesh inside. Place on a roasting tray, drizzle with the olive oil, cover with foil and cook in the preheated oven for 40 minutes. Allow to cool. Scoop out the eggplant pulp and pur�e in a food processor, adding to the pur�e the lemon juice, some of the olive oil from the eggplant roasting tray, and salt and pepper to taste. Method for Potatoes Parboil the Idaho potatoes in boiling water and set them aside to cool. Peel and slice the potatoes and shallow-fry the slices in vegetable oil, adding the chopped parsley, salt and pepper. Method for Mahi Mahi Pan roast the Mahi Mahi in a little olive oil in a hot pan until just cooked (try to get a bit of colour on the fish without overcooking it). Method for Sauce Vierge Just before serving, quickly mix together the diced tomatoes, chopped chives, basil, and chervil, ground coriander seeds, white wine vinegar and olive oil to make the sauce vierge. To Serve Spoon some eggplant pur�e onto each serving plate. Place some fried potatoes on the pur�e and set a portion of Mahi Mahi on the potatoes. Spoon the sauce vierge over the fish. www.foodanddrink-caribbean.com terrazas de los Andes Reserva Chardonnay Region: Mendoza, Argentina Local Supplier: Quin Farara & Co. Ltd. Tasting Notes: An unctuous and ripe tropical fruit core, opens into a lithe and creamy mid-palate. It is balanced by zingy hints of starfruit and tangerine acidity typical of high elevation Tupungato Chardonnays. 128 Fresh Red Snapper Fillets with Grilled Pineapple and Vegetables Chef Clinton Williams - Curtain Bluff Resort, Antigua PREPARATION TIME: 15mins. COOKING TIME: 20mins. Ingredients: Red Snapper 4 red snapper fillets Salt and pepper to taste Ingredients: Grilled Pineapple and Vegetables 1 Antigua Black Pineapple, cut lengthways 1 yellow bell pepper, deseeded, cut lengthways 1 red bell pepper, deseeded, cut lengthways 1 green bell pepper, deseeded, cut lengthways SERVES: 4 FreSh reD SNAPPer FILLeTS 1 onion, cut lengthways 1 mushroom, sliced 1 eggplant (aubergine), cut lengthways 1 zucchini (courgette), cut lengthways 1 tomato, cut lengthways 1 tbsp basil, chiffonade 1 tbsp cilantro (coriander), chiffonade 1 tbsp thyme leaves Canola oil as needed Salt and pepper to taste Garnish Basil leaves Pascal Jolivet Sancerre Blanc Region: Loire, France Local Supplier: Best Cellars Wines & Spirits Tasting Notes: The Sancerre Clanc has a beautifully crisp flavour, with an attractive intense lemon-peel tang and a long clean finish. This wine, of course, perfectly matches this fantastic snapper dish and is perfect for summer drinking. with Grilled Pineapple and Vegetables Method for Red Snapper Season snapper fillets and set aside. Heat a small amount of oil in a saut� pan. Add fish fillets, skin side down first, and saut� until light brown on each side. Method for Grilled Pineapple and Vegetables Heat grill to 350�F (177�C) Coat vegetables and pineapple with oil. Place on grill turn frequently until they are crisp and tender. Set aside to cool. Finely dice all vegetables and pineapple. Heat in a saut� pan over moderate flame. Add basil, cilantro, thyme; combine and adjust seasoning. To Serve Press vegetable and fruit mixture into a circular metal ring placed in the centre of each serving plate. Remove the ring. Top with a snapper fillet. Garnish with basil leaves. 130 www.foodanddrink-caribbean.com Baked Red Snapper with Caribbean Herb-Stuffing Chef/Owner Selwyn James - Selwyn's Friday BBQ, Antigua PREPARATION TIME: 15mins. COOKING TIME: 1hr. 20mins. SERVES: 4-6 Oven temperature: 325�F (163�C) Ingredients: Red Snapper 1 large red snapper (minimum 5 lbs), cleaned and scaled Salt and black pepper to taste Ingredients: Herb-Stuffing 2 oz (50 g) butter 1 onion, finely diced 5 seasoning peppers, diced 4 cloves garlic, crushed 4 red peppers, deseeded and finely diced 1 tbsp fresh thyme leaves 2 tbsp chives, finely chopped 1 tsp pimento (allspice), ground Salt and black pepper to taste 4 tbsp lime juice 14 oz (400 g) breadcrumbs 29 oz (850 ml) fish stock Garnish 2 lemons, sliced Red bell pepper, cut into small circles with Caribbean herb-Stuffing BAkeD reD SNAPPer P. Ferraud et Fils Pouilly Fuiss� Region: France Local Supplier: Best Cellars Wines & Spirits Tasting Notes: This wine displays aromatic apple with a very slight vanilla edge, with a hint of mineral character, full bodied, yet with pleasant acidity with the underlying layers of citrus. Method for Snapper Carefully cut open the red snapper from the back of the head to the tail along the back bone. Remove the main bone. Season the de-boned fish with salt and pepper, set aside and prepare stuffing. Method for Herb-Stuffing In a frying pan over medium high heat add half the butter and saut� all seasoning ingredients. Add the lime juice at the end. In a large bowl combine the seasoning ingredients with the breadcrumbs. Mix well. Add the fish stock until the stuffing is moist, but firm. Pack the stuffing tightly inside the backbone cavity and belly. Place the snapper in a greased baking tray and cover tightly with foil. Place in the centre of a preheated oven. Bake until flesh is opaque, about 30-40 minutes. Do not overcook. Remove foil, baste the fish with juices and return to the oven uncovered for a further 10 minutes until lightly browned. To Serve Garnish the fish with the lemon slices and red pepper circles. Serve with roasted Caribbean vegetables. www.foodanddrink-caribbean.com 131 Spiced Crab Yam Croquettes with Pepper Ragout and Seared Spinach Executive Chef Rolston Williams and Sous Chef Krisan Thomas - Jolly Beach Resort, Antigua PREPARATION TIME: 15mins. COOKING TIME: 1hr. 10mins. SERVES: 4 Ingredients: Pepper Ragout 2 oz (60 g) onion, cubed 2 oz (60 g) green bell pepper, cubed 2 oz (60 g) yellow bell pepper, cubed 2 oz (60 g) red bell pepper, cubed 4 oz (120 g) tomatoes, finely diced 1 oz (30 g) tomato paste 2 cloves garlic, crushed Salt and pepper to taste 3 cups (720 ml) vegetable stock Ingredients: Seared Spinach 1 tbsp virgin olive oil 6 oz (180 g) fresh local spinach Pinch nutmeg Ingredients: Crab Yam Croquettes 8 oz (230 g) yam or eddoes, peeled and diced 5 seasoning peppers 2 oz (60 g) bell peppers, diced SPICeD CrAB yAM CroQueTTeS 2 oz (60 g) onions, diced 2 oz (60 g) celery, diced 2 cloves garlic 6 oz (170 g) lump crab meat 3 sprigs cilantro (coriander) 3 sprigs parsley Dash of Susie's Hot Sauce Salt and pepper to taste 1 cup (140 g) flour 3 egg yolks, beaten 10 oz (290 g) white breadcrumbs Oil for frying with Pepper ragout and Seared Spinach Method for Crab Yam Croquettes Boil the yam until tender, drain and mash until smooth. Saut� peppers, onion, celery and garlic. Add crab meat and fresh herbs. Remove from the heat and allow to cool. Combine crab mixture with hot sauce, salt and pepper and mashed yams. Shape into 8 oval cakes. Coat each croquette first in flour and then dip in the egg yolk wash and finish with a coating of breadcrumbs. Fry evenly until golden brown. Method for Pepper Ragout Heat the olive oil in a saut� pan, and saut� all the vegetables. Add the tomato paste, garlic, salt and pepper and vegetable stock. Bring to a boil, then reduce heat and cook uncovered for 45 minutes. Method for Seared Spinach Heat a saut� pan and virgin olive oil and sear fresh spinach. Finish with a pinch of nutmeg. To Serve Spoon the ragout on to each serving plate and add coquettes and spinach. Bonterra Chardonnay Region: California, USA Local Supplier: Quin Farara & Co Ltd. Tasting Notes: In every sip of Bonterra, you can taste a refreshing, bright, clean minerality with vibrant tartness and a lemon zest that is distinct. Made with 100% organic grapes. Food Pairing: The characteristics of this wine pair well with this lightly spiced crab croquette recipe. 132 www.foodanddrink-caribbean.com Crispy Red Snapper Cubes with Ginger, Garlic, Red Pepper and Scallion Chef/Restaurant Owner Carl Thomas - Home Restaurant, Antigua PREPARATION TIME: 10mins. COOKING TIME: 10mins. SERVES: 4 Ingredients 4 red snapper fillets (6-8 oz in weight) 4 oz (120 g) olive oil 6 tsp cornstarch, (divided use) Salt and pepper to taste 2 oz (60 g) ginger, grated with skin on 1 oz (30 g) garlic, minced 1 onion, sliced 1 oz (30 g) red pepper, deseeded and sliced 1 oz (30 ml) soy sauce 1 oz (30 g) scallion (spring onion), chopped 10 oz (250 ml) water Garnish 12 basil leaves with Ginger, Garlic, red Pepper and Scallion CrISPy reD SNAPPer CuBeS Method Place a large skillet with 1/2 oz of olive oil on medium heat to warm. Cut snapper fillets into 1 inch cubes. Season with salt and pepper, dust lightly with cornstarch. Add half the grated ginger to skillet, toss, and then add fish cubes. Cook for 3 minutes on each side, concha y toro terrunyo Sauvignon Blanc Region: Chile Local Supplier: Best Cellars Wines & Spirits Tasting Notes: A refreshingly crisp wine that offers citrus, tropical fruit flavours with very aromatic notes of green chilies, grass and herbs. Food Pairing: This wine if perfect with fish, and it complements the sweet, tangy flavours in this dish. Chef's Note: This dish can be made more aromatic by adding crushed cayenne pepper and cilantro (coriander). Any firm white fish can be substituted for the snapper. and then remove from the pan. Place pan back on fire with remaining oil and heat. Toss in garlic, remaining ginger, onions and red peppers then saut� for 3 minutes. Add in soy sauce and scallions. Mix 3 tsp of cornstarch in a cup of cold water and add to vegetables. Return fish to the skillet; turn off heat and coat with sauce. Assembly Spoon the crispy red snapper on to each serving plate and garnish with basil leaves. Serve with brown rice on the side. www.foodanddrink-caribbean.com 133 Pineapple, Ginger and Garlic Shrimp served in a Coconut Shell Chef/Restaurant Owner Carl Thomas - Home Restaurant, Antigua PINeAPPLe, GINGer AND GArLIC ShrIMP PREPARATION TIME: 15mins. COOKING TIME: 10mins. Ingredients: Presentation 4 large dry coconuts SERVES: 4 Ingredients: Sauce 1 red bell pepper, finely diced 1 1 large Antigua Black Pineapple, unpeeled, but topped and tailed Ingredients: Shrimp Marinade 20 jumbo shrimp, peeled and de-veined 1 tsp minced garlic 1 tsp minced fresh ginger 1 tsp chopped cilantro (coriander) � cup (120 ml) pineapple juice /4 cup (60 ml) English Harbour 5yr. Rum � cup (120 ml) pineapple juice � cup (120 ml) cream of coconut To Finish the Shrimp 4 tsp olive oil Salt and pepper to taste 2 spring onions, cut into julienne for garnish english Harbour Five Year Rum Tasting Notes: English Harbour 5 Year Rum has superior excellence and flavour. Viewed by rum Method for Presentation Remove the top of the coconut with a cleaver or hacksaw and drain out the coconut water. Cut 4 rings from the thickest part of the pineapple, making each ring about 1 � inches thick. Remove the cores from the pineapple rings, and cut out some flesh from the centre to form a shallow bowl. The pineapple rings will serve as the bases for the coconuts. Save the cut off pineapple flesh for cooking the shrimp. Method for Shrimp and Sauce Mix together the garlic, ginger, cilantro, and pineapple juice. Pour this marinade over the shrimp and chill for 30 minutes. Cut the reserved pineapple flesh into 1 inch chunks. Place the diced peppers, rum, and pineapple juice in a stainless steel saucepan over high heat and reduce the volume by a quarter. Remove from the heat and stir in the coconut cream. Keep the sauce warm while you cook the shrimp. Remove the shrimp from the marinade. Heat a large skillet, and add the olive oil. Add the shrimp to the hot oil and stir fry for 4 minutes. Add the reserved pineapple chunks to glaze the shrimp, stir quickly to mix and remove from the heat. Assembly Set the coconut bowls on the prepared pineapple rings. Place 5 shrimp in each coconut and spoon the sauce over the shrimp. Garnish each serving with julienne spring onion. glen carlou Chardonany Region: South Africa Local Supplier: Best Cellars Wines & Spirits Tasting Notes: Complex aromas of ripe pear, lemon and almonds with some underlying minerality. Fresh acidity with flavours of green apple, hints of melon and grapefruit. A mouthwatering wine with a lingering spice finish. connoisseurs as an impeccably smooth, light bodied rum. Aged in oak casks and is a minimum of 5 years old. 134 served in a Coconut Shell www.foodanddrink-caribbean.com carlThomas home restaurant written by Janie Conley It was a very sad day in Antigua when finally after almost 20 years of Home Restaurant, Chef Carlton L. Thomas retired from his business. Home was one of Antigua's most beloved restaurants and over the years it attracted a diverse clientele, but all Home's guests have one thing in common � an appreciation of quality. Home Restaurant was born to be a great success from the start. Antiguan born Carl Thomas attended St. Joseph's Academy, then set off to work in the uSA in 1961. Always an admirer of the culinary world Carl soon started working at The Central Park West Mayflower Hotel with a view to furthering his education in this field. A career opportunity led to a shift in occupation and Carl became a jeweller, managing the Cartier Salon at the Waldorf Hotel. Here at the Hilton's flagship New York hotel, his assistance as a chef was frequently sought for special parties and private functions. Jeweller he may have been, but he never stopped creating in the kitchen. In 1992 Carl made the decision to return home to Antigua with his wife Rita and establish their own business. He aspired to open his own restaurant serving traditional Antiguan food, but as an exquisite quality product. The Home Restaurant was born in 1992, and was established in Carl's actual childhood home on the fringes of the city. The restaurant was set in an enchanting tropical garden, which played host to BBQs and alfresco dining during the summer months. The elegant dining room with wooden floors and warm lighting, was tastefully decorated with fresh cut flowers and local fruits. The bar held a connoisseurs choice of over sixty carefully selected rums from around the world, some over 25 years old. Carl gives much credit to his wife and partner Rita, and to his loyal staff for the consistent success of the business. Together the team were able to sustain the Thomas philosophy, "to take classic Caribbean foods and create exciting International dishes." For a true flavour of the homely, intimate atmosphere fostered by exotic Caribbean cuisine, Home Restaurant could not be beaten. The menu, a fusion of cuisines where Caribbean flavours meet the world with open arms. Carl placed emphasis on excellence and freshness of produce, using local ingredients to create spectacular fresh fish, seafood, excellent meat, poultry and pasta dishes. Chef Carl Thomas and his wife Rita always provided the ambience and service that makes an evening out extra special. Carl's renowned "Caribbean Haute Cuisine" has been featured in the New York Times, London Times, Toronto Globe, Elle Magazine Holland, and on the BBC Travel Show and CNN News. Carl was also a featured chef in the Morgan Freeman & Friends Caribbean Cookbook, which raised funds for the 2004 hurricane Ivan victims in Grenada. An inspirational icon to up and coming local chefs and a valued colleague to the entire industry. It's hard to imagine being "Homeless" in Antigua. marikaNurseAnthony head Chef written by Janie Conley Her love for Antigua has made Marika Nurse Anthony one of the island's most sought after chefs, but how did this Antiguan love affair begin? "As a child I was fascinated with food; and from the age of 9, I cooked for my family whilst growing up in Guyana. When I began secondary school. I gained more practice in the kitchen during my Food and Nutrition classes. After completing secondary school in Guyana, I moved to Antigua, fell in love with the island and it became my home. That was 20 years ago. My first professional role was as a Line Cook at the Casino Riviera (now closed). My kitchen skills started to develop and my enthusiasm rewarded me with promotions. It was encouraging for a young cook, and I looked around for new challenges to increase my skills." Marika landed a new job at one of Antigua's most famous restaurants - The Beach. She was one of the first Chefs they employed when it opened in 2000. Here, she was trained in how to prepare sushi and sashimi. It was a real privilege as The Beach was the first restaurant to offer this special Southeast Asian delicacy. From The Beach Restaurant, Marika joined one of Antigua's largest hotels, the St. James's Club, as a Senior Cook. The transition from restaurant to hotel required a completely different approach, particularly as the St. James's Club offered guests 5 distinctive dining experiences. Marika jumped in fearlessly and during her 2 years at St. James's Club she became an expert Buffet Chef; at times catering for over 300 guests in a single sitting. In 2003, Marika gained employment at another successful Antiguan hotel, Carlisle Bay Resort. This was where her love of Asian culinary styles was reignited. At the newly opened hotel she started work as a Senior Cook at the Asian influenced, East Restaurant, one of two guest restaurants at Carlisle Bay. After a short period, she was promoted to Chef de Partie to run the large staff restaurant, and then she returned to East to train 136 www.foodanddrink-caribbean.com with the resort's Specialist Asian Chef. Excelling in this discipline, Marika gained a scholarship to train for 3 months at the Culinary Institute of America in Hyde Park, New York. Her main focus was to broaden her Asian cuisine experience, but she also studied 7 other modules including Mediterranean Cuisine, Baking and Pastry and Grade Manager amongst others. "I had time to completely immerse myself in, and focus on the culinary arts. Everything I needed to improve my skills was at hand 24 hours a day; it was just up to me to apply myself and gain that extra bit of knowledge. After my course and return to Carlisle Bay, I was promoted to Junior Sous Chef where I managed the staff restaurant, oversaw the staff in East and was responsible for running breakfast and lunch at Indigo Restaurant. I shared the knowledge I gained on my course with fellow staff, motivating them and building a harmonious team spirit." The Caribbean Hotel and Tourism Association hosts the annual "Taste of the Caribbean" Food and Beverage Trade Show. It is an inspirational event with seminars, educational workshops and networking opportunities where industry peers and culinary enthusiasts gather each year. The highlight is the Inter-Caribbean National Chef Team Competitions. Marika joined the 2009 Antigua and Barbuda Team and they won second place for Culinary Team of the Year. Her contributing appetizer dish was Seafood Terrine with Fish Cakes and Roasted Garlic and Pepper Salsa. "It was my first ever competition, I was very nervous and had to follow very strict competition guidelines." According to the famous entrepreneur Donald Trump, "What separates the winners from the losers is how a person reacts to each new twist of fate" and Marika is certainly a winner in her game. An amusing `twist of fate' landed Marika her current role as Head Chef at the newly opened Tides Restaurant. "I went to see my G.P Dr. Fuller, for an annual check-up and he asked me to submit my resume for his new restaurant as he was looking for ., a Chef. I went away and applied for the Sous Chef position. Dr. Fuller took my resume and studied it with his Restaurant Manager. He came back to me and said, No! I want you to be my Head Chef, so you are going to cook a mystery lunch for me. Marika was not prepared for that twist of events, but thought, "Better to try and fail, than fail to try". Restaurant Manager Didier Jag gave her 21 ingredients with which to create a 3-course lunch for Didier, Dr. Fuller and his wife. Marika opened the fridge and saw the ingredients she had to work with. "I have to admit I was frightened, I'd never worked with some of the ingredients before." But never one to be defeated, she set to work and prepared Pumpkin Soup garnished with Fried Leek, Squid stuffed with Shrimps and Bell Peppers in a White Wine Sauce, served with a Warm Fennel Salad. For the main course Pan Seared Mahi Mahi with Sweet Potato Mash, Roasted Eggplant and Asparagus served with a Lemon Beurre Blanc Sauce. Needless to say her lunch guests were impressed and she used every one of the 21 ingredients! Marika reveals, "A lot of good chefs are not recognised for their work, and I am glad to have the chance to be recognised. I am passionate about training young up-and-coming chefs and want to acquire more knowledge so I can teach more." Marika's career is blooming and her attitude shines through. Next on her to-do list is a course in Wine Pairing and an Advanced Pastry, Baking and Cake Decorating Course. Well, the world is her oyster. Literally! www.foodanddrink-caribbean.com 137 Barbuda Lobster Rundown with Ripe Plantain Mash Head Chef Marika Nurse Anthony - The Tides Restaurant, Antigua PREPARATION TIME: 15mins. COOKING TIME: 60mins. SERVES: 4 Ingredients: Ripe Plantain Mash 4 ripe plantains 2 oz (50 g) butter 2 oz (60 ml) milk 1 tbsp spring onion, chopped Salt and pepper to taste Garnish 1 carrot, peeled, sliced with a mandolin 1 zucchini (courgette), sliced with a mandolin 16 asparagus spears 8 cherry tomatoes, halved 1 lemon, quartered in wedges Ingredients: Lobster and Rundown Sauce 1 ripe tomato, chopped 2 shallots, diced 2 cloves of garlic, chopped 1 sprig of thyme, chopped 2 seasoning peppers, chopped 1 hot chili pepper, chopped 1 pt (500 ml) fresh coconut milk � tsp Cajun spice Barbuda Lobster rundown 2 tbsp vegetable oil 4x 8 oz (200 g) fresh lobster tails (shell off, tail end on) Salt and pepper to taste Method for Rundown Sauce and Lobster Heat oil in skillet and saut� tomatoes on medium heat for 3 minutes. Add onions, garlic, thyme and peppers and continue saut�ing for an additional 5 minutes. Add coconut milk and bring to a rapid boil; season with salt, pepper and Cajun spice then reduce heat and allow to simmer for about 30 minutes or until the sauce starts to thicken. Set aside. Grill lobster tails to your liking. Method for Ripe Plantain Mash Boil plantain with skin on. When cooked remove the skin and pass plantain through a potato masher or a food processor to make a mash. Return plantain to skillet on low heat and add butter, milk and spring onions. use a rubber spatula to combine and bring to a thick consistency, then add salt and pepper to taste. Assembly Blanch the carrot, zucchini ribbons and asparagus spears in boiling water and refresh in ice cold water. Set aside. Fill the base of each plate with Rundown sauce. Spoon the plantain mash on top in the centre of the plate and top with the lobster tail. Garnish with carrot and zucchini ribbons, asparagus spears and cherry tomatoes. Finish with a lemon wedge. Planeta Ros� Region: Sicily Local Supplier: Best Cellars Wines & Spirits Tasting Notes: Lobster is perfect with this amazing ros�, with mouthwatering aromas of strawberry, cranberry and rose petal. Gorgeous layers of flavour, with a juicy core of pure pleasure. 138 with ripe Plantain Mash www.foodanddrink-caribbean.com Lobster and Tuna Ceviche served on a Poppadum with Blackened Tuna and Caviar Executive Chef Jean Fran�ois Bellanger - Coconut Grove Restaurant, Antigua PREPARATION TIME: 2hrs. 15mins. including marinating time COOKING TIME: 15mins. SERVES: 4 Ingredients: Lobster and Tuna Ceviche 12 oz (350 g) raw lobster tail meat 4 oz (120 g) Yellowfin tuna, very thinly sliced 1 onion, diced 1 fresh thyme sprig 3 cloves garlic, chopped 2 chives stems, thinly sliced Garnish 1 local cucumber, thinly sliced in circles 8 cherry tomatoes, halved 2 poppadum sheets, halved 4 tsp black and red caviar 4 fresh thyme sprigs 4 chives stems LoBSTer AND TuNA CeVIChe Juice of 2 limes Salt and white pepper to taste 1 /2 yellow bell pepper, diced 250 ml (1 large glass) white wine (Chardonnay) Ingredients: Blackened Tuna 12 oz (350 g) Yellowfin tuna, cubed Red Fish Cajun seasoning 1 tbsp olive oil served on a Poppadum with Blackened Tuna and Caviar Method for Lobster and Tuna Ceviche Scallop lobster tail meat into small flakes and mix together with the tuna slices. Mix the onion, garlic, chives, thyme, lime juice, salt, pepper and wine on a flat dish and add the sliced tuna and lobster tail; allow to marinate for 2 hours minimum. Method for Blackened Tuna Cube the other 12 oz of the tuna. Rub the cubed tuna with blackening Cajun seasoning and quickly pansear in olive oil in a very hot skillet. Assembly Deep-fry poppadum sheets for 1 minute each side. Divide the sliced cucumbers between 4 serving plates. Add the marinated tuna and lobster on top. Next add the poppadum sheets, then the blackened tuna. Top with caviar, a sprig of fresh thyme and chive stem. Garnish with yellow bell peppers and cherry tomatoes. P. Ferraud et Fils "M�con Villages" Chardonnay Region: Burgundy, France Local Supplier: Best Cellars Wines & Spirits Tasting Notes: This original white wine from southern Burgundy shows full maturity and mineral freshness with a touch of oak. On the palate, this wine is fresh and easy to drink, dry but fruity. 140 www.foodanddrink-caribbean.com Tagliatelle Lobster with Champagne Mango Salsa and Caviar Executive Chef Jean Fran�ois Bellanger - Coconut Grove Restaurant, Antigua PREPARATION TIME: 20mins. COOKING TIME: 20mins. SERVES: 4 Ingredients: Tagliatelle Lobster 12 oz (350 g) cooked whole lobster (reserve shell for garnish) 8 oz (225 g) Tagliatelle pasta 2 tbsp virgin olive oil 2 scallions, finely chopped 2 seasoning peppers, minced 3 cloves garlic, crushed 1 1 with Champagne Mango Salsa and Caviar TAGLIATeLLe LoBSTer Ingredients: Champagne Mango Salsa 1 ripe mango, diced 1 inch ginger, finely chopped 4 leaves fresh mint /2 glass champagne Garnish Lobster shell /4 cup (60 ml) fresh heavy cream 2 sprigs of fresh thyme 3 tbsp green pesto Salt and pepper to taste Parmesan grated 1 /2 firm mango, thinly sliced 1 tbsp black or red caviar Method for Tagliatelle Lobster Cut the lobster in half and remove meat. Cut into bite size pieces. In a non-stick frying pan heat olive oil and add scallions, seasoning peppers and garlic. Saut� for 5 minutes then add the lobster pieces. Check seasoning, add salt and pepper to taste. Cook pasta in boiling water with oil and salt for 8-10 minutes until al dent�. Rinse Billecart-salmon Brut R�serve Region: Champagne, France Local Supplier: Best Cellars Wines & Spirits Tasting Notes: This Champagne is quite full in style, with flavours of white currants and a rich, but still bone-dry aftertaste. It is a perfect food Champagne, with structure and a good tension between richness and elegance. with ice cold water and set aside. In a saucepan reduce the heavy cream, pesto and Parmesan. Take off the heat and mix in the pasta. Method for Champagne Mango Salsa Blend together the champagne, mango, ginger and mint to make a salsa sauce and pour over lobster. Reserve some for garnish. Assembly Take lobster shell and fill with the pasta, spoon on the lobster and garnish with caviar. use extra salsa and mango slices to garnish. www.foodanddrink-caribbean.com 141 Lobster Beef Tenderloin with Grilled Tropical Fruit, and Rum and Coconut Milk Sauce Executive Chef Andrea Coppola - The Beach House, Barbuda PREPARATION TIME: 45mins. COOKING TIME: 20mins. SERVES: 4 2 oz (60 g) pineapple, sliced 2 oz (60 g) avocado, sliced 2 tbsp extra virgin olive oil 2 limes, juiced 2 tbsp chopped fresh mint, plus mint sprigs for garnish Ingredients: Rum and Coconut Milk Sauce 1 tbsp butter 2 tbsp brown sugar 1 Ingredients: Lobster and Tenderloin 8 oz (225 g) beef tenderloin 2x 4 oz (115 g each) lobster tails, cooked and shelled. Tail meat halved lengthwise to yield 4 pieces. 1 whole ripe plantain, peeled and sliced lengthwise into 4 slices 2 lobster tails, boiled, shells left on, and cut in half lengthwise, for garnish 1 /2 pt (250 ml) coconut milk (reserve for sauce) /4 cup (60 ml) English Harbour 5 yr. Rum LoBSTer BeeF TeNDerLoIN Ingredients: Fruit Compote 1 tomato, sliced 2 oz (60 g) mango, sliced Reserved coconut milk 1 tbsp raisins Salt and pepper to taste Sliced grilled dry coconut for garnish with Grilled Tropical Fruit, and rum and Coconut Milk Sauce Method for Lobster Beef Tenderloin Cut the beef tenderloin in half, and pound to flatten each piece. Wrap one piece of beef tenderloin around a piece of shelled, cooked lobster tail. Slice each tenderloin roll into 2 serving portions, for a total of 4 portions. Grill the plantain slices on each side for 1 minute. Wrap a grilled plantain slice around each lobster-tenderloin portion and secure it with a toothpick. Place the lobster-tenderloin portions in coconut milk to marinate for 20 minutes. Drain the portions and reserve the coconut milk. Method for Fruit Compote In a bowl mix the lime juice, olive oil and chopped mint. With this mixture dress the fruits and tomato slices. Set aside to marinate. Grill the marinated mango, tomato, pineapple and avocado slices on each side for 1 minute. Cut the fruit into rounds using a 2 1/2 inch pastry cutter and set aside. Method for Lobster Beef Tenderloin in Rum and Coconut Milk Sauce In a frying pan melt the butter with the brown sugar. Remove the lobster beef tenderloin slices from the coconut milk and fry in the butter on both sides to medium doneness. Remove the slices from the pan and keep warm. Deglaze the pan with English Harbour Rum, allow to vaporize for 1 minute, and add the saved coconut milk and raisins. Boil briefly to amalgamate the flavours. To Serve Layer the grilled fruit rounds on each plate for a colourful composition. Place a lobster beef tenderloin slice on the fruit and pour the sauce around the dish. Garnish with grilled coconut slices, half a grilled lobster tail in the shell, and a mint sprig. www.foodanddrink-caribbean.com english Harbour Five Year Rum Tasting Notes: English Harbour 5 Year Rum has superior excellence and flavour. Viewed by rum connoisseurs as an impeccably smooth, light bodied rum. Aged in oak casks and is a minimum of 5 years old. domaine drouhin Pinot Noir Laur�ne Region: Oregon, USA Local Supplier: Quin Farara & Co. Ltd. Palate: The Cuv�e Laur�ne is a deep, densely knit, almost brooding wine. Complex and complete, with excellent structure and balance. It is darker and carries a more serious air. Notes of black fruits and spice are clearly present. 142 colleenSimpson executive Chef written by Janie Conley What motivates someone whose favourite food as a child was bread, to go on to achieve the dizzy heights of Executive Chef? Not in a hotel or restaurant, but of a superb government programme which feeds children across Antigua healthy school meals. Well, we had to ask Colleen Simpson this question, as even her mother couldn't believe it when she became a chef. "I have to admit, I'm not an adventurous eater. My mum had to force-feed me when I was growing up". She goes on to say that her mum and grandmother (known as `Dada'), were great cooks and made the best Ducuna (a sweet potato and coconut dumpling) and Pepperpot (Antigua's National Dish). Colleen has come full circle, I laugh to myself. Now, she is the one to introduce healthy Caribbean food in her school menus that the children will enjoy. "I have introduced scalloped yam onto the menu rather than scalloped potatoes, to use more local produce. I love to work with traditional dishes and invent new ways of presenting them." So how did the unadventurous child reach this point in her career? "I migrated from Antigua to Canada in 1988 where I worked in a fast food restaurant. I found myself wanting to improve the recipes, but all the dishes were standardised so there was no deviating from the recipes. This job taught me the skills of team-work, multi-tasking and working with people from all walks of life." So it was at that point that Colleen decided to train in the culinary arts. She attended Southern Alberta Institute of Technology (SAIT) where she took a 2 year Professional Cooking Course and graduated 4th in her class. Adventurous she may not have been, but she certainly was not lacking enthusiasm, and went on to do a 3 year apprenticeship of 4,680 hours to gain practical and business skills. 144 www.foodanddrink-caribbean.com Colleen's apprenticeship host was the Calgary Tower Revolving Restaurant and this was where she gained most of her grounding in the culinary arts. "It was quite a small establishment and it gave me the opportunity to work in every area of the kitchen. At the Calgary Tower, my head chef was very supportive; he formulated a handbook which outlined how his kitchen was to be run and operated, but he also encouraged us to make suggestions to improve on his recipes and operations." This head chef was an early and longstanding influence throughout her career. He taught her that, "Once you have learnt the foundation of cooking you can always build and improve on your food. There are really only about 5 main sauces in the culinary arts, but from these base sauces you can create thousands of variations." So it was that recipe varieties sparked a new interest for Colleen. While she was living in Canada, she began to assemble a collection of recipes with the intention of writing a cookbook. "It took me about two years to collate all the recipes and the accompanying photographs. When I finished writing the book I started work at the Blue Waters Hotel back in Antigua and someone asked me what kind of recipes were in my book, so I said, A Likkle Bit of This and a Likkle Bit of That!." And c'est la vie � the name stuck and that's what she called her cookbook. Her goal is to publish a second edition called, A Likkle More a Dis and A Likkle More a Dat! Colleen's fascination with traditional Caribbean recipes have led her to work on a research project with a Chef from Purdue university in the uSA. The oral history project took Colleen out of the kitchen and into the homes of retired Antiguans to collect `ole-time' recipes of dishes they ate when they were growing up. "My favourite dish to cook is Conch Chowder � not because it has a high level of difficulty, but just because when I make it people really enjoy it � and I love the pleasure people get from eating." Her famous Pepperpot recipe has even made it onto television in the uK. She was a featured chef in Rhodes Across The Caribbean TV series � the famous English celebrity chef Gary Rhodes visited Antigua and Barbuda to film an episode. "I made Pepperpot for the programme and Top Chef Hasan Defour came to my home to sample it", announced Colleen. Wow, what a resume! What else have you done? I asked, knowing there must be more up her sleeve. "In 2001, whilst working at Blue Waters Hotel, I won the Antigua and Barbuda Hospitality Training Institute (ABHTI) `Supervisor of the Year' award. It was a memorable experience as it was the last of my achievements that my mum was able to witness before she died the following year. The most recent achievement I've accomplished, was taking my National School Meal Programme team to Puerto Rico to take part in the 2010 Cattleman's BBQ contest. It was an amazing weekend! My favourite dish that we created was a Spicy Burger with Grilled Mangoes. I had 1 hour to come up with an 'Anything goes' dish and this was an Antiguan-inspired burger with local seasoning peppers, Wadadli Beer, Susie's Hot Sauce and grilled Antiguan mangoes. The Spicy burger received 4th place out of 43 competitors!" Colleen loves competing in professional chef contests, but is equally at ease as a judge. When the Antigua and Barbuda Mango Festival was first developed she was an instructor at the ABHTI, which is where the annual Chefs and Bartenders competition is held. "I volunteered my services as a Kitchen Judge and have now held that role for 5 years. I judge the competitors on their technical areas of sanitation, kitchen skills, and recipe construction." So, what does the future have in store for Colleen? Could there possibly, be some travelling on the horizon, I ask her. "I would love to live and work for a period of time in France - the `home' of classical cooking. I believe you can go anywhere in the world once you have a basic knowledge of the foundations of food and the science behind it. I have already spent one month in Tuscany, Italy, learning traditional Italian cooking. I found out that in Italy there is nothing called an Alfredo sauce � it's just a name that Americans invented." Chi e' Alfredo? (Who is Alfredo?) they ask in Italy. www.foodanddrink-caribbean.com 145 Lover's Turf - Grilled Lamb, Shrimp and Lobster LoVer'S TurF - LAMB, ShrIMP AND LoBSTer served with Antigua Black Pineapple Rum Sauce Chef Ryan Gloade - Grand Pineapple Beach Resort, Antigua PREPARATION TIME: 15mins. COOKING TIME: 20mins. Ingredients: Lover's Turf 1 SERVES: 4 on 2 shared plates Ingredients: Antigua Black Pineapple Rum Sauce 1 large fresh Antigua Black Pineapple, diced 2-3 small onions, diced 1 bunch parsley, chopped 1 1 /2 lb (225 g) unsalted butter 8 lamb rack ribs, well-trimmed 1 fresh Antiguan lobster tail, blanched and cooled 12 jumbo shrimp, peeled, tails-on 2 sprigs rosemary leaves 2 heads garlic, crushed, (divided use - three portions) 5 seasoning peppers 1 bunch thyme leaves, (divided use - two portions) � cup (120 ml) olive oil, (divided use - three portions) 1 bunch scallion, (divided use - two portions) 1 tsp salt 1 tsp black pepper /2 cup (120 ml) Antiguan honey /2 cup (120 ml) English Harbour 5 yr. Rum Garnish 12 baby carrots, blanched and refreshed 2 lettuce leaves 1 lime, quartered in wedges served with Antigua Black Pineapple rum Sauce Method for Lover's Turf Blend rosemary, thyme, scallion, garlic, seasoning peppers and olive oil together to create a marinade paste. Season the lamb ribs with the paste, along with a pinch of salt and pepper for taste. Marinate for 45 minutes to 1hour. Grill lamb ribs evenly on each side for 3 minutes. Blend garlic, thyme, olive oil, scallion together to create a marinate paste, season the shrimp with the paste, along with a pinch of salt and pepper for taste. Set aside to marinade for 20-30 minutes. Saut� the shrimp until they are tender. Blend garlic and olive oil. Heat a saut� pan and add butter. When melted add blended garlic mixture with a pinch of salt and pepper. Half the lobster tail and grill quickly until golden brown. Pour the garlic butter sauce over the lobster meat. Method for Antigua Black Pineapple Rum Sauce Add to a warm saucepan, the pineapple, onion, parsley and rum. Mix together while pouring in the honey. Reduce heat and simmer the pineapple rum sauce for 15 minutes until reduced by half. Assembly Arrange half a lobster tail, 4 lamb ribs and 6 shrimp on each plate. Add 6 baby carrots, a lettuce leaf and lime wedges. Drizzle with a generous serving of pineapple rum sauce. english Harbour Five Year Rum Tasting Notes: English Harbour 5 Year Rum has superior excellence and flavour. Viewed by rum connoisseurs as an impeccably smooth, light bodied Rum. This Rum is aged in oak casks and is a minimum of 5 years old Region: Bandol, France Local Supplier: Best Cellars Wines & Spirits Tasting Notes: An intense blend ros� with dried berry and peach flavours that are filled with ginger and cream notes. Food Pairing: This wine boasts a highly complex fruit character that is remarkably food friendly. Great married with red meat and seafood. domaine ott "Ch�teau Romassan" Bandol Ros� 146 www.foodanddrink-caribbean.com Pepperpot and Fungi with Land Crab Executive Chef Colleen Simpson - National School Meals Programme, Antigua PREPARATION TIME: 15mins. COOKING TIME: 20mins. SERVES: 4 Ingredients: Pepperpot 2 lb (1 kg) smoked turkey, cooked. Reserve stock 2 whole land crabs, washed and cooked 1 lb (500 g) conch, cleaned, pounded and cooked. Reserve stock 1 lb (500 g) salted beef, cooked tender 1 lb (500 g) eggplant, (aubergine) cubed 1 lb (500 g) frozen chopped spinach 1 bunch fresh spinach, leaves striped and chopped 1 small ripe papaya, peeled and thinly sliced 1 1 1 with Land Crab PePPerPoT AND FuNGI Ingredients: Fungi (Fungee) /2 lb (250 g) okra, cooked and set aside with water 1 cup (150 g) cornmeal 2 cups (480 ml) salted water 1 /2 tsp salt Pinch black pepper 1 tbsp butter /2 lb (250 g) pumpkin, cubed 1 onion, diced 1 lb (500 g) fresh okra, sliced 3 cloves garlic /4 lb (125 g) black-eyed peas, cooked soft 3 seasoning peppers, coarsely chopped Salt and pepper to taste Method for Pepperpot Strain the stock from conch into a large stockpot over high heat. Add all the vegetables and seasoning, except the peas and boil until very soft. Drain, but reserve the stock. Add the black-eyed peas to the vegetables and mash coarsely with a vegetable masher. Return a small amount of stock to the pot. Add the salted beef and smoked turkey Bolla Pinot Grigio Region: Tuscany, Italy Local Supplier: Best Cellars Wines & Spirits Tasting Notes: This Pinot Grigio has the fresh, summer fruit flavours of peaches and limes, with a taste that is soft, generous and wellbalanced which will not fight with this bold dish and will bring out all the flavours. and simmer over low heat. Crack the crab legs and claws and strip the meat from the belly. Cut the conch meat into cubes. Add the conch and crab to the pepperpot and continue to simmer. Method for Fungi (Fungee) In the meantime, add 2 cups of salted water to a medium pot and bring to the boil. Add cornmeal, stir briskly with a wooden spoon or `turnstick'. Stirring constantly. Add small amounts of okra and stock to the fungi and continue to stir with a folding motion. Repeat this step until cornmeal is cooked and fungi is smooth. Add salt and pepper to taste. Fold in two thirds of the butter. use the remaining butter to grease a small bowl. To Serve Pour the pepperpot into a serving bowl. Place some fungi in the greased bowl and shake it into shape to form a ball. Turn out the ball of fungi on top of the pepperpot. Serve hot. www.foodanddrink-caribbean.com 147 Jerk Chicken Breast with Mango Chutney and Deep Fried Mango Skin Head Chef Dasworth Samuel - Sapodilla Restaurant, City View Hotel, Antigua PREPARATION TIME: 15mins. COOKING TIME: 10mins. SERVES: 4 Oven temperature: 350�F (180�C) Ingredients: Mango Chutney 2 tbsp olive oil 1 onion, peeled and diced brunoise 1 green bell pepper, diced brunoise 2 firm ripe mangoes, diced 1 tsp diced garlic 1 tsp chopped fresh herbs 2 tsp Antiguan honey 1 cup (240 ml) fresh mango juice Salt and pepper to taste Garnish 1 firm mango Vegetable oil for deep frying Cinnamon Sugar Ingredients: Jerk Chicken Breast 4x 6 oz boneless, skinless chicken breast 4 tsp jerk seasoning 2 tbsp vegetable oil Method for Mango Chutney Jerk ChICkeN BreAST Heat a pan with the olive oil, and when hot, add the diced ingredients and the chopped herbs. Cook the mixture for 30 seconds. Remove from the heat, add the honey and fresh mango juice and salt and pepper to taste. Set aside. Method for Chicken Place the chicken breast between 2 pieces of plastic wrap and pound lightly to flatten it evenly. Coat the chicken breast all over with jerk seasoning and toss in the oil. Place it in a muffin pan, pushing it into the pan to form a cup. Fill the centre of the chicken with a ball of crushed tin foil to hold the cup shape. Place in the centre of the preheated oven and bake for 7 minutes. Remove from the oven, place a spoonful of mango chutney in the chicken cup and return to the oven for 3 minutes more. Method for Garnish Peel the skin off the firm mangoes, and cut the skin into thin julienne. Deep fry in hot oil until crisp, drain on absorbent paper towels, and toss with a little cinnamon and sugar. To Serve Place the chutney-filled jerk chicken cup on a plate. Garnish the dish with deep fried crispy mango skin. Banfi Gavia Gavi Principessa Region: Piedmont, Italy Local Supplier: Best Cellars Wines & Spirits Tasting Notes: Considered one of the premier dry white wines of Italy, this wine is superlative with a distinct personality, Principessa is fruity, fresh and crisp with a gentle acidity and balanced finish. 148 with Mango Chutney and Deep Fried Mango Skin www.foodanddrink-caribbean.com Appleton Rum, Soy Ginger Pork Sirloin with Tomato Raisin Chutney and Green Herb Chili Oil Executive Chef Verman 'Dezi' Banhan - Hermitage Bay Resort, Antigua PREPARATION TIME: minimum 1hr. 30mins. including refrigeration and marinating time COOKING TIME: 1hr. 10mins. SERVES: 4 Oven temperature: 350�F (180�C) Ingredients: Appleton Rum, Soy, Ginger Pork Sirloin 3lbs (1.5 kg) pork sirloin boneless roast � cup (60 ml) Chinese soy sauce 4 tsp honey � cup (60 ml) Appleton V/X Rum 8 whole Jamaican pimentos (allspice), crushed 1 tsp grated ginger 2 cloves garlic, crushed 1 small onion chopped � cup (60 ml) water 1 tsp cornstarch Ingredients: Tomato Raisin Chutney � cup (30 g) raisins 1 cup (120 g) tomatoes, chopped, seeds removed � cup (60 ml) sweet chili sauce � tsp dried chili flakes � cup (60 ml) dry red wine Ingredients: Green Herb Chili Oil 2 cups (480 ml) olive oil 1 cup (100 g) parsley, chopped 1 cup (100 g) basil, chopped � cup (25 g) mild green chili, chopped � tsp salt Method for Appleton Rum, Soy, Ginger Pork Sirloin Marinate pork in all ingredients (except cornstarch and water) in a resealable bag. Placed in the fridge for at least 1 hour, overnight preferred. Remove and scrape marinade from the pork. Reserve the marinade. Heat a lightly oiled skillet over medium high heat and lightly brown pork. Remove from skillet, place on a wire rack over a baking tray in pre-heated oven. Hear water, reserved marinade and cornstarch in a small saucepan over medium heat until thickened. Baste pork Finca Allende Rioja Region: Rioja, Spain Local Supplier: Best Cellars Wines & Spirits Tasting Notes: This wine reveals layers of fruit ripe tannins and excellent balance. There are elegant delivers of plum, red cherry and vanilla flavours, with fresh acidity and floral and mineral notes. with Tomato raisin Chutney and Green herb Chili oil APPLeToN ruM, Soy GINGer Pork SIrLoIN Ingredients: Baked Nutmeg Pumpkin 2 lbs (900 g) Calabasa pumpkin, skin on, seeds removed 2 tbsp olive oil Pinch of freshly grated nutmeg Salt and pepper to taste Ingredients: Bacon Plantain Mash 2 large very ripe plantains, skin on 4 rashers bacon Black pepper and salt to taste 2 tbsp cilantro (coriander), chopped with marinade until cooked and juices run clear, 45 minutes. Remove from oven to let rest before slicing and serving. Method for Tomato Raisin Chutney Combine all ingredients in a saucepan, bring to a boil. Reduce heat, simmer until thickened. Stir occasionally. Method for Green Herb Chili Oil Warm oil and combine all ingredients in a blender, pur�e until smooth. Strain mixture through coffee filter to extract the oil. Method for Baked Nutmeg Pumpkin Wash pumpkin, pat dry. Place skin side down on baking tray then brush with oil to coat, sprinkle nutmeg, salt and pepper and bake in 350�F oven until pumpkin is tender, about 20 minutes. Method for Bacon Plantain Mash Wash plantains and bake in 350�F oven for 20 minutes, until plantain becomes soft. Skin will appear black. Remove from oven, let cool until you can handle to remove peel them. Chop bacon and fry in an ungreased skillet until crispy. In a bowl, combine peeled plantains, bacon and bacon fat then crush enough to mix thoroughly (alternatively you could use food processor for smoother texture) season and add coriander. www.foodanddrink-caribbean.com 149 Roasted Pork Cutlets with Caramelised Almonds and Onions Chef/Owner Omar Tagliaventi - La Bussola Italian Restaurant, Antigua PREPARATION TIME: 10mins. COOKING TIME: 60mins. SERVES: 4 Oven temperature: 350�F (180�C) Ingredients 4 trimmed pork cutlets 5 tbsp of extra virgin olive oil (divided use) 3 oz (75 g) butter (divided use) 4 oz (100 g) sliced almonds 8 small onions, thinly sliced 2 cloves garlic, thinly sliced 4 sprigs thyme 1 sprig sage, chopped 4 bay leaves (laurel leaves) Salt and pepper to taste Garnish 4 sprigs thyme 8 bay leaves (laurel leaves) roASTeD Pork CuTLeTS Method for Pork Heat a thick bottomed saut� pan over a medium high flame. Add 2 tablespoons of extra virgin olive oil and 25 grams of butter. Stir until the colour begins to darken. Add the pork cutlets to the saut� pan, turning them often until they are golden in colour. Transfer the pork cutlets to a baking pan, add salt and pepper to taste. Set aside. Method for Caramelised Almonds and Onions Heat up the remaining extra virgin olive oil and 25 grams of butter in another saut� pan. Toast the sliced almonds and add the onions, saut� for 10-15 minutes until caramelised. Spread the caramelised almonds and onions over the pork cutlets along with the garlic, thyme and sage. use the remaining butter and make 4 small butter knobs. Placed each knob with one bay leaf on each pork cutlet. Add salt and pepper, cover the baking pan with aluminium foil and bake the cutlets in the preheated oven for 45-60 minutes. To Serve Remove from oven and let pork cutlets rest on preheated plates. Make a reduction sauce from the juices left in the baking pan by heating them through for few minutes in a saucepan until it thickens. Pour the sauce over the pork cutlets. Garnish with a sprig of thyme and bay leaves. Serve with roasted potatoes and grilled seasonal vegetables. Region: Tuscany, Italy Local Supplier: Best Cellars Wines & Spirits Tasting Notes: With such a succulent dish I choose this deep ruby red wine, charmed with bright aromas of fresh cherries, mingling with notes of thyme and subtle smoky nuances. Elegant flavors of ripe red fruits. Well balanced, with a delightful lengthy finish. with Caramelised Almonds and onions Fonterutoli Chianti Classico 150 www.foodanddrink-caribbean.com Cinnamon Roasted Pork Belly with "Christian Valley" Fruit Guacamole, Plantain and Mustard Glazed Beets Executive Chef Andrew 'Stan' Baxter - Galley Bay Resort and Spa, Antigua PREPARATION TIME: 15mins. COOKING TIME: 20mins. Ingredients: Pork Belly 4x 7 oz (200 g) slow roasted, cleaned pork belly 1 tsp ground cinnamon SERVES: 4 1 tsp olive oil 1 tsp unsalted butter 1 oz (30 g) cilantro (coriander), finely shredded Fresh lime juice to taste Salt and Susie's Hot Pepper Sauce to taste Ingredients: "Christian Valley" Fruit Guacamole 1 oz (30 g) Christian Valley avocado, diced 1 oz (30 g) Christian Valley ripe papaya, diced 1 oz (30 g) Christian Valley ripe Julie mango, diced 1 oz (30 g) Antigua Black Pineapple, diced 1 green onion, finely sliced on bias (divided use) 1 oz (30 ml) olive oil 1 oz (30 g) cilantro (coriander), shredded Fresh lime juice to taste Salt and pepper to taste Ingredients: Mustard Glazed Beets 12 oz (350 g) local beets, boiled, peeled and sliced 1 oz (30 g) grain mustard 2x 1 oz (30 g) unsalted butter 6 oz (180 ml) red wine (Cabernet Sauvignon) 1 oz (30 g) parsley, chopped Salt and pepper to taste Garnish 4 wafer-thin slices Antigua Black Pineapple Cayenne pepper to taste 12 petals ripe plum tomato, deseeded and quickly flash saut�ed in olive oil 8 strands Linguini pasta gently deep-fried in oil at 400�F CINNAMoN roASTeD Pork BeLLy 152 � tsp Chinese five spice � tsp garlic salt � tsp black peppercorns, finely crushed 1 tbsp vegetable oil 1 tsp unsalted butter Ingredients: Plantain 16 wafer-thin slices of under-ripe plantain, gently deep-fried in oil at 350�F 12 oz (350 g) ripe plantain, steamed in skin, peeled, and 1 inch diced 2 oz (60 g) onion, finely sliced � tsp garlic, finely crushed 2 red seasoning peppers, deseeded and finely shredded Method for Pork Belly with "Christian Valley" Fruit Guacamole, Plantain and Mustard Glazed Beets Blend together the dry ingredients, rub them onto the pork and allow to rest for 2 hours. Heat a thick-bottomed saut� pan to medium heat, add the oil and butter, allow to froth, but do not burn. Add the seasoned pork, allow the pork to colour on all sides, take your time and keep the heat medium to avoid having the cinnamon burn. Remove from the pan and keep warm. Allow 10 minutes for the meat to relax, carve and serve. Method for Plantain Warm the oil and butter in a shallow, thick-bottomed pan and wilt the onion, garlic and seasoning pepper. Add the plantain and gently saut� until it begins to soften, crush with a fork, bring up to temperature and season with lime, cilantro, salt and Susie's sauce. Layer the crushed plantain attractively between the wafer-thin, deep-fried plantain chips. Method for Fruit Guacamole Combine all ingredients; chill well and then season to taste with lime, salt and pepper. Shape into "quenelle" shape using 2 dessertspoons and arrange attractively on the plate, sprinkle the remaining shredded green onion on the quenelle. Method for Mustard Glazed Beets Heat the wine, 1 oz butter and mustard in a pan with a tight fitting lid. Add the beets and steam up to temperature. Toss with parsley, and season to taste. Remove beets from pan, and "monte" or emulsify the wine with the remaining butter. use this emulsion to enhance the plate by dribbling around the presentation. Method for Pineapple Chip Garnish Lay the slices of pineapple on plastic wrap or baking mat and place in an oven which is off, but the pilot is on, turn every 4 hours until the chips crystallize. Keep in an airtight container until ready to use. Season sparingly with salt and cayenne to taste, arrange attractively on the plate. www.foodanddrink-caribbean.com catena Zapata Malbec Argentino Region: Argentina Local Supplier: Best Cellars Wines & Spirits Tasting Notes: With such a tantalizing dish this extremely complex and elegant wine will match perfectly. The mouth-feel is rich and lush, with concentrated black cherry and red currant fruit flavours layered with sweet spices, tobacco and a touch of leather. The finish presents soft, supple tannins with bright, crisp acidity and a flinty minerality which gives the wine exceptional length. JulianWaterer Chef's World written by Janie Conley As Julian Waterer approaches the 25th year of his life in the Caribbean he takes time to look back on why he made the 4,000 mile journey from England to the sundrenched shores of Antigua, and to reflect on his career challenges, throwing in his chef's jacket, and his love of community spirit. "I was headhunted" Julian says, "That's how I came to Antigua. I had to ask the headhunter where Antigua was � I had no idea!" At the time Julian was happily working as a chef in a small town called Hatfield, a leafy suburb of London. One day he received a phone call that forever changed his career path. "I went to the interview in central London and the job was to be the executive chef for Clouds Restaurant at Halcyon Cove, a Rex Resort property in Antigua." Never one to turn down a challenge, Julian packed his bags and arrived in Antigua during the luxurious heyday of the 80s. Julian managed the newly opened Clouds Restaurant, perched high above the resort on a lush tropical hillside. "In those days it was really difficult to get ingredients, especially for a classy � la cart menu. I soon discovered the joys of shopping in the local markets, and learnt to use local produce in interesting and modern ways." Within a short period of time he became executive chef for the entire resort. Julian's next move, still within the Rex Resorts empire, was to the new flagship hotel in St. Lucia, The Royal St. Lucian on Reduit Beach. When completed, the Royal St. Lucia was a luxury resort with two beautiful restaurants, both under Julian's management. During this period he also trained new chefs for the Rex Resort in Tobago, Turtle Beach Hotel. Returning to Antigua in the early 1990s, Julian fulfilled his ambition to open a restaurant of his own. He transformed a historic courtyard space in a quiet corner of St. John's into an intimate restaurant called "Julian's". He says, "The restaurant had great atmosphere, and every year we made improvements. We even added a piano bar with a real grand piano - it was great. I was back in the kitchen cooking a fine dining menu with a twist of incredible local ingredients." Julian and his partner Marie worked for seven remarkable years establishing "Julian's" as one of the island's most enchanting privately owned restaurants. Julian's next momentous move was to the exclusive private-island resort Palm Island in the Grenadines, at the time one of the best resorts in the world. Julian downed his chef's jacket and became general manager for this remote island hideaway. "It was a super high-end resort, completely off the grid and self-sustaining. It is the only place I've worked where Barracuda fish was served on the menu, because the waters of the Grenadines are so pristine." After two years away from the kitchen Julian and Marie returned to Antigua and opened their second restaurant, Julian's Alfresco at Runaway Bay. The exceptional menu was a balance of exotic Caribbean flavours with hints of Asian, European and South American cuisines. "Culinary trends are much like interior design or clothes; if you don't change with the times you become old fashioned and set in your ways. I love change and would hate to be considered old fashioned!" Julian admits. The next career change came in 2007, when Julian and Marie opened Antigua's first and only one-stop kitchen shop, selling an impressive range of kitchen equipment, uniforms, tableware, kitchen gadgets and tools for the professional chef, hotelier, restaurateur and gourmet home cook. "Having worked in all areas of the industry, we knew what items were hard to source on island and what would make life easier in the kitchen." Chef's World offers design services, and will lay out a kitchen and import everything needed to furnish it. Looking toward the future Julian explains, "we would like to expand the business, with more domestic cookware items for home cooks." Julian Waterer is a remarkable man; he has enjoyed a rewarding and demanding culinary career, and was the first recipient of the Caribbean Hotel Association's Caribbean Chef of the Year award. He is a classically trained chef, and has contributed to various culinary publications, including Jane Grigson's historic books. He spends much of his spare time involved with the industry that has supported him. Julian sponsors local events such as the annual Food & Drink Industry Party and the Mango Menu Professional Chefs and Bartenders Competition. He is an expert judge and has his own award, the Julian Waterer award for Most Promising Chef, given by the Caribbean Hotel Association. Occasionally you will be lucky enough to find Julian in his chef's jacket, working behind the scenes as a guest chef at a local restaurant. "I'm so lucky to be here," he says. "Not a day goes by where I don't meet someone I know, it's all part of the charm of Antigua and Barbuda." 154 www.foodanddrink-caribbean.com Roasted Goat Leg Marinated in Wadadli Beer with Mushroom Stuffing served with Curried Plantain Chef/Business Owner Julian Waterer - Chef's World, Antigua PREPARATION TIME: 24hrs including marinating and refrigeration time. COOKING TIME: 2 hrs. 30mins. SERVES: 4-6 Oven temperature: 300�F (149�C) Ingredients: Goat and Marinade 6-8 lb (3-4 kg) goat leg bone-in 3-4 cloves garlic, crushed 1 tsp fresh rosemary 2 tsp ginger, grated 1 tbsp tamarind syrup 1 bunch green onions, chopped � bottle Wadadli Beer 1 tbsp green papaya, grated 2 tbsp soy sauce 1 tsp ground black peppercorns Ingredients: Stuffing 1 tbsp salted butter 1 lb (500 g) mushrooms, finely chopped 1 small onion, finely chopped 1 clove garlic, finely chopped 1 tbsp hot jerk seasoning 2-3 tbsp olive oil 1 tbsp softened butter Salt and pepper to taste � tsp mixed fresh herbs � cup (120 ml) white wine Salt and pepper to taste 1 � tbsp white breadcrumbs Ingredients: Curried Plantain 2-3 ripe plantains 3 tbsp madras curry powder Salt and pepper to taste 1 cup (240 ml) cooking oil Marinated in Wadadli Beer with Mushroom Stuffing served with Curried Plantain roASTeD GoAT LeG Method for Goat and Marinade Lay the goat leg fat side down and carefully remove the bone. Combine all marinade ingredients in a large bowl; season meat and place flat in the bowl. Refrigerate for 24 hours, turning 2-3 times. Remove from the fridge, drain off liquid and roughly pat dry. Soften the butter; lay the meat flat and spread with butter. Season with salt and pepper. Method for Stuffing Melt butter in a heavy bottomed pan. Add the mushrooms, onions, garlic and herbs, saut� for 5 minutes on medium heat. Add the white wine, continue cooking to reduce. Season to taste with salt and pepper. Add the breadcrumbs and cook Quivira Zinfandel Region: California, USA Local Supplier: Best Cellars Wines & Spirits Tasting Notes: Goat is a tricky match, but we feel that a Zinfandel such as this lovely wine from Dry Creek California will be a delicious match! The wine offers briar and bramble fruit flavours with a distinct nose of plum black pepper. A big ripe wine, but not overly tannic. for a further 2-3 minutes until a stuffing consistency is formed. Set aside to cool. Spoon the stuffing on the first third of the goat. Starting from that end, roll the meat very tightly and tie in place with string. Season the outside of the roll with salt and pepper. Wrap in a large piece of oiled foil paper and twist the ends tight. This will ensure that the roll stays together during cooking. Place a thick-bottomed roasting pan on top of an open flame on the stovetop. Allow it to heat for 1-2 minutes, then place the foil-wrapped goat into the roasting pan and seal all the way round for 5 minutes in total. Place the pan in a preheated oven and cook for 1 �-2 hours. Remove from the oven and allow to rest for 20 minutes. Method for Curried Plantain Slice the plantain at an angle approx � inch thick and place in a bowl with the curry powder and salt and pepper, combine to coat all over, shake off surplus. Fry in 2 batches in a frying pan in the hot oil until golden brown, turning once. Place on a plate and keep warm. To Serve Carve the goat leg in slices and serve with tropical fruit salad, curried plantains and seasonal green salad. www.foodanddrink-caribbean.com 155 Parmesan Herb-Crusted Lamb Chops with a Spring Onion Mash, Mediterranean Vegetable Stack and a Rosemary Demi-Glaze Executive Chef Leroy Hodge - Bay House Restaurant, Trade Winds Hotel, Antigua PArMeSAN herB-CruSTeD LAMB ChoPS PREPARATION TIME: 25mins. COOKING TIME: 60mins. Ingredients: Lamb chops 8 large lamb chops, trimmed 1 1 SERVES: 4 2 zucchinis (courgettes), sliced 3 red bell peppers, quartered 3 yellow bell peppers, quartered Olive oil as needed 1 tbsp mix herbs, chopped Salt and black pepper to taste Ingredients: Spring Onion Mash 2 lbs (1 kg) potatoes 2 � tbsp butter 1 with a Spring onion Mash, Mediterranean Vegetable Stack and a rosemary Demi-Glaze Salt to taste Ingredients: Rosemary Demi-glaze � tsp fresh rosemary leaves 1 cup (240 ml) demi-glaze 1 tsp butter chilled Garnish 4 sprigs mint 4 sprigs thyme /3 cup (60 g) fresh sliced bread (white) /3 cup (35 g) grated Parmesan cheese 4 tbsp mustard � cup (25 g) mixed fresh herbs (parsley, mint, thyme, basil and rosemary) Salt and pepper to taste Oil for sealing Ingredients: Grilled Vegetables 2 local eggplants (aubergines), sliced /3 cup spring onion � cup (120 ml) heavy cream Method for Lamb Chops In a food processor blend together herbs, cheese and bread. Set aside for later use. In a frying pan add oil and heat over high heat. Sprinkle lamb with salt and pepper, seal lamb in hot oil remove from heat and rub all over with mustard. Press breadcrumb mixture on to lamb, coating completely. Finish in oven until meat is cooked to your required doneness, about 15-20 minutes. Method for Grilled Vegetables Season vegetables with salt and pepper and toss with oil. Char-grill on both sides until just cooked, not soft. After removing from the grill, place in a bowl and re-season with fresh herbs, olive oil and salt and pepper to taste. Method for Spring Onion Mash Bring a pot of salted water to a boil. Add potatoes, cook until tender, drain and return to stove over low heat to dry for 1-2 minutes. Add butter, spring onion, heavy cream and salt, and use a potato masher or whisk to mash until smooth. Method for Demi-glaze In a saucepan add demi-glaze and rosemary; bring to a boil. Just before serving remove from heat and whisk chilled butter into the sauce. Assembly Fill a round mould with layered grilled vegetables on a square plate. Remove the mould. Set the spring onion mash next to the vegetable stack. Place the lamb chops beside the mash and be sure to make the bones touch and overlap each other. Spoon the demi-glaze next to the lamb and garnish with fresh mint and thyme sprigs. e. guigal C�tes du Rh�ne Region: France Local Supplier: Best Cellars Wines & Spirits Tasting Notes: A wonderful red with a full-bodied, and a deep ruby/purple colour. Enjoy the sweet notes of berry fruits, a hint of road tar, and some pepper. The wine is dense, chewy, ripe, and a surprisingly big mouthful of juicy, velvety-textured wine. 156 www.foodanddrink-caribbean.com Original BBQ Pork Ribs with Sweet Potato and Golden Apple Salsa and Grilled Plantain Chef/Owner Selwyn James - Selwyn's Friday BBQ, Antigua PREPARATION TIME: 2hrs. 30mins including refrigeration and marinating time. COOKING TIME: 40mins. SERVES: 4-6 Ingredients: Boiling Ribs 2 lbs (900 g) St. Louis style pork ribs 2 1/2 tbsp salt 1 large onion, chopped 3 cloves garlic 1 tbsp peppercorns 2 tbsp rosemary leaves Ingredients: Marinade 1 1 tsp garlic powder 1 /2 tsp ground clove 1 tbsp Liquid Smoke 1 tbsp rosemary leaves Ingredients: Salsa 2 sweet potatoes, roasted with skin on, halved lengthways 4 green golden apples, peeled and diced 1 red bell pepper, diced 1 Jalape�o pepper, diced 1 shallot, finely chopped 1 1 with Sweet Potato and Golden Apple Salsa and Grilled Plantain /2 cup (120 ml) olive oil /4 cup (60 ml) soy sauce /4 cup (60 ml) Worcestershire sauce /3 cup (160 ml) lemon juice 1 1 orIGINAL BBQ Pork rIBS /4 cup (60 ml) Antiguan honey /2 red onion 3 tbsp mustard 2 2 tbsp orange juice 1 tbsp lime juice 2 tbsp olive oil 2 tbsp fresh cilantro (coriander), chopped Salt and white pepper to taste 1 tsp grated ginger Ingredients: Grilled Plantain 3 ripe plantains greg norman Shiraz Region: Australia Local Supplier: Quin Farara & Co. Ltd. Tasting Notes: The palate, though big and opulent, has an elegant, smooth texture, some mocha and cedar oak character combined with ripe, dark berry fruit and fine tannins. Salt and pepper to taste Fresh garlic and garlic powder to taste Dash onion powder Ingredients: Basting Sauce 3 cups (720 ml) tomato ketchup 1 tsp Susie's Hot Sauce 1 /2 tsp nutmeg Method for Ribs Boil the ribs with the salt, onion, garlic, peppercorns, rosemary leaves and water to cover until well cooked. Remove the ribs from the liquid and set aside to cool. Combine all the marinade ingredients and marinate the ribs for 2 hours prior to grilling. Mix all the basting ingredients together in a large bowl. BBQ the ribs, basting occasionally on both sides with the basting sauce, until brown. Keep warm until ready to serve. Method for Salsa Combine all the salsa ingredients in a medium bowl and stir well. Cover and refrigerate 1-2 hours to blend the flavours. Method for Plantains Cut unpeeled plantains lengthwise. Place on a medium grill and cook on both sides. To Serve Cut the ribs into serving portions and put onto plates. Add the sweet potato halves to the plate and top with a serving of salsa. Add slice of grilled plantain to each plate. Serve additional basting sauce on the side or over the ribs. 158 www.foodanddrink-caribbean.com 3 P's Kebabs (Pineapple, Pepper, Pork) with Yoghurt Herb Dip Chef Nadia Robinson, Home Economics Teacher, Antigua PREPARATION TIME: 4-10 hrs depending on marinating time COOKING TIME: 30mins. SERVES: 4 Ingredients: Marinade 1 tbsp warmed Antiguan honey 1 (Pineapple, Pepper, Pork) with yoghurt herb Dip 3 P'S keBABS Ingredients: Yoghurt Dip � cup (120 ml) low fat yoghurt 2 tbsp light sour cream 1 tbsp fresh chives, chopped 1 tbsp fresh cilantro (coriander), chopped Garnish Lettuce leaves and sliced tomatoes /3 cup (85 ml) soy sauce 1 tsp sesame oil 2 tsp grated fresh ginger 2 cloves garlic, crushed 10 local seasoning peppers 4 tbsp sweet chili sauce 2 tbsp BBQ sauce Ingredients: Kebabs I lb (450 g) boneless Boston butt pork shoulder 1 lb (450 g) Antigua Black pineapple, cut into large cubes 8 oz (230 g) golden apple, cut into large cubes 1 green bell pepper,cut into 1 inch pieces 1 yellow bell pepper, cut into 1 inch pieces santa margherita Chianti Classico Region: Italy Local Supplier: Quin Farara & Co. Ltd. Tasting Notes: Offering an exemplary representation of the Sangiovese grape: elegant with tannic austerity and complex aromas. This wine has rich nuances of wild berries, spices, and well-integrated oak. Food Pairing: This wine pairs wonderfully with braised or grilled meats. Method for Pork Kebabs Combine all the marinade ingredients in a bowl. Cut the pork into thin strips, add to the marinade and mix well. Cover the pork and refrigerate for 3 hours or overnight. Drain the pork and reserve the marinade. Thread pork, pineapple, golden apple and peppers onto 12 skewers. Place the kebabs on a heated, oiled grill. Cook, turning the skewers, until the pork is browned and cooked through. Brush occasionally with marinade while grilling. Method for Yoghurt Dip Combine all the dip ingredients in a small serving bowl and refrigerate until required. To Serve Serve the pork kebabs with the yoghurt dip, and garnish with lettuce leaves and sliced tomatoes. www.foodanddrink-caribbean.com 159 BBQ Beef Ribs with Coconut Pineapple Crust and Chris' BBQ Sauce Chef/Owner Chris Zamore - Chris-on-the-Grill, Antigua PREPARATION TIME: 15mins. COOKING TIME: 20mins. Ingredients: Ribs 2 lbs (900 g) Certified Angus Beef - rib backs, cut into portion sizes 1 cinnamon stick 2 tsp thyme 6 cloves Salt and pepper to taste Ingredients: Coconut Pineapple Crust 1 cup (90 g) grated dry coconut 1 cup (250 g) grated, Antigua Black Pineapple � cup (60 ml) Antiguan honey � cup (60 ml) mustard 1 tsp fresh, chopped mint SERVES: 4 Ingredients: Chris' BBQ Sauce 1 oz (30 g) butter 1 /4 cup (75 g) onion, chopped 2 cloves garlic, crushed 1 cup (240 ml) tomato paste � cup (60 ml) soy sauce 2 tsp brown sugar � tsp ground cinnamon � cup (60 ml) mustard � cup (60 ml) Antiguan honey 6 cloves � cup (60 ml) English Harbour 5 yr. Rum 2 cups (480 ml) water Salt and pepper to taste with Coconut Pineapple Crust and Chris' BBQ Sauce 1 cup (225 g) breadcrumbs Method for Ribs Put the ribs into a large saucepan and cover with water. Add the cinnamon stick, thyme, cloves, and salt and pepper. Bring to the boil and cook gently for about 1 hour or until the ribs are tender. Remove from the pan and allow to cool. Method for Coconut Pineapple Crust Mix together in a bowl the grated coconut and pineapple. Mix together separately the honey, mustard and mint and add to the grated fruit. Add the breadcrumbs, salt and pepper. Mix to a firm but moist texture. Method for Chris' BBQ Sauce In a saucepan, saut� the onions and garlic in the butter. Add the tomato paste, soy sauce and sugar and mix well. Add the remaining ingredients and cook for 30 minutes. To Serve Coat the ribs with the crust mix and grill on both sides until golden brown. Serve with Chris' BBQ Sauce. english Harbour Five Year Rum Tasting Notes: English Harbour 5 Year Rum has superior excellence and flavour. Viewed by rum connoisseurs as an impeccably smooth, light bodied rum. Aged in oak casks and is a minimum of 5 years old. Region: Australia Local Supplier: Quin Farara & Co. Ltd. Tasting Notes: Vibrant and complex aromas of spicy, red berry fruit, cinnamon and clove spice. The same abundant, vibrant fruit is reflected on the palate which also shows a hint of licorice, sweet cinnamon spice, and subtle cedary French oak. BBQ BeeF rIBS greg norman Cabernet Sauvignon/ Merlot 160 www.foodanddrink-caribbean.com Tri-Tip Sirloin Kebabs in an Oyster, Honey, Ginger and Rosemary Marinade with Cilantro Rice Executive Chef Alric 'Tyson' Edward Shaw - Grand Pineapple Beach Resort, Antigua PREPARATION TIME: 6-12hrs. including marinating time COOKING TIME: 30mins. SERVES: 4 Ingredients: Kebab 2 lb (1 kg) Tri-tip beef cuts trimmed and cut into 1 inch cubes 1 in an oyster, honey, Ginger and rosemary Marinade with Cilantro rice TrI-TiP SIrLoIN keBABS Ingredients: Cilantro Rice 1 cup (250 g) Jasmine rice, washed 2 � cups (600 ml) water 1 tsp butter 1 tbsp cilantro (coriander), chopped Salt and pepper to taste Garnish 4 asparagus spears, grilled 4 small carrots, peeled and grilled 4 large skewers /2 cup (120 ml) sesame oil 1 tsp ginger, chopped 1 tsp garlic, chopped 3 tbsp oyster sauce 1 /2 cup (120 ml) red wine 3 tbsp Antiguan honey 1 tbsp shallot, chopped 1 tsp fresh rosemary, chopped 1 /2 tsp ground clove Method for Kebabs Combine all marinade ingredients in a stainless steel bowl and gently mix. Add the meat to the marinade and slowly massage with hands. Cover with plastic wrap and place in refrigerator (a few hours or overnight). If using bamboo skewers soak in cold water for 1/2 hour before use. Remove the meat from the marinade and put 4 cubes on each skewer. Place the skewers in a pan and pour remaining marinade mixture over the kebabs and set aside. Heat the grill or a non-stick skillet to a medium high heat and season with a little salentein "Numina" Malbec/ Merlot Region: Mendoza, Argentina Local Supplier: Best Cellars Wines & Spirits Tasting Notes: This wine has a velvety texture and intense flavours of blackberry, peppery spice, and balsamic herbs. Complementing the flavours of the oyster sauce, honey and ginger in the dish. oil. Placed the skewers on the heat source and grill, rotating every couple of minutes until desired doneness. Heat a saucepan with the remaining marinade juices and reduce to thicken. Keep warm until service. Method for Cilantro Rice Place rice in a saucepan and cover with water. Cover saucepan with a lid and bring quickly to the boil. Add butter and pinch of salt. Reduce heat to a simmer and cook on a low heat for 10-15 minutes. Turn off heat and let rice rest for 5 minutes with the lid on. Stir in the cilantro and adjust seasoning. To Serve Place a timbale of rice in the centre of each plate. Place 2 kebab skewers in the shape of an X on top. Garnish with freshly grilled asparagus and a carrot stick. Gently drizzle marinade sauce around the edge. www.foodanddrink-caribbean.com 161 Barbuda'sRoadsideCook-ups written by Chef and Presenter Philman George, The Rhyming Chef A visit to Barbuda is always magical and whether you stay for the day or several you are bound to be in awe of the splendor, the remoteness and the courteous community. The beauty of Barbuda is its unique unspoiled landscape. It is renowned for its natural coral beaches that stretch for endless powdery miles, highlighted with a generous sprinkling of pink sand. The island lies 27 miles off the north coast of Antigua and is home to the largest breeding colony of frigate birds in the world. There is lots of adventure to be had on the (not so) sleepy island of Barbuda; take your pick from diving, fishing, hunting, hiking and camping. You can of course not go in search of adventure and just relax into the easygoing way of life. But however you choose to spend your time here, you cannot leave Barbuda until you've experienced some of the local cuisine. Every Saturday morning Barbuda comes alive with their infamous roadside fish fry. Just sniff it out � the air is thick with the pungent aromas of frying fish. When you find a stall select your own marinated fish out of an assortment of locally caught varieties from the iced cooler box. Then, grab yourself a Wadadli beer or fresh fruit juice and hang out with the locals while your fish is being fried right in front of your eyes. Don't forget to order a homemade dumpling (baked or fried), for a perfect accompaniment to your freshly fried fish. Still hungry? How about a local breakfast? There is always lots to choose from on the menu, from traditionally prepared ling fish (salt fish) to mackerel and chop-up made with spinach, okra and antrover or anchoba (stewed eggplant), depending on how you want to pronounce it). There's also fresh fruit, avocado pear, pumpkin fritters, green salad, fried plantain, boiled eggs and sausages to sample. As you can see, Barbudans like to choose from a great array of dishes at breakfast time. The same can be said for lunch. A roadside feast of baked or stewed chicken, okra fungi, spare ribs, boiled green banana, potato salad, coleslaw, rice and peas, lasagna, macaroni pie, curry goat, conch water, and stewed land 162 www.foodanddrink-caribbean.com turtle are just a few of the dishes you can pile on your plate. Don't forget to ask about my favourite side dish, ducana � sweet potatoes grated with coconut and spices such as nutmeg and cinnamon and then boiled in banana leaf to form a savory dumpling. After lunch the best thing to do is have a siesta on the beach and dream about what could possibly be on the evening menu. But, if you have time and space left in your belly try and fit in a quick afternoon snack; look out for locally made bread pudding, meatballs and patties. Nighttime is the right time for a light bite. Stroll into the heart of Codrington Village and follow your nose to the nearest charcoal grill. You can find everything from simple beef burgers to jerk chicken or pork and grilled lobster. You'll also find homemade pizzas. As I documented the goings on of Barbuda's roadside cook-ups, I couldn't help but notice that the vendors were mainly mothers and lilrose Burton Fish Fry, Saturday mornings, Madison Square - (268) 460-0103 local saturday Fish Fry, Saturday mornings, Madison Square sharmen tomas, Saturday mornings, Fancy's Supermarket claudina desouza, Saturday afternoon, River Road, North of Madison Square Annmarie nedd, Saturday afternoon, River Road, South of Madison Square Pat's grill, Wednesday to Sunday, Corner of Webber & Hokins Whatever the dish, you can be guaranteed that it will be full of freshness, flavour and love! wanda desouza grill, Friday & Saturday evenings, Madison Square mohonas Place, Saturday afternoon, Madison Square � (268) 560-3192 A. Jordan grill snackette, Mon-Sat evenings, Buffalo Road, Madison Square grandmothers. Maybe this is why the food tastes so good. The love and care that goes into raising a family is the same love and care that goes into preparing each meal. It's truly the best way - to eat like a local, as these roadside cook-ups cater to the taste buds of Barbudans. www.foodanddrink-caribbean.com 163 Tropical Yoghurt-Granola Parfait with Fresh Fruit Platter and Pineapple Strawberry Coulis (Dessert) Executive Chef Philman George, The Rhyming Chef - Barbuda and Pastry Chef Zinzi Mpande - Jumby Bay Resort, Antigua PREPARATION TIME: 15mins. COOKING TIME: 20mins. Ingredients: Pineapple Coulis 1 small ripe Antigua Black Pineapple, peeled, cored and diced 1 TroPICAL yoGhurT-GrANoLA PArFAIT SERVES: 4 /2 cup (100 g) granulated sugar 1 cup (240 ml) water Ingredients: Strawberry Coulis 2 cups (450 g) fresh strawberries, chopped 1 /2 cup (100 g) granulated sugar 1 cup (240 ml) water Ingredients: Yoghurt-Granola Parfait 2 cups (450 g) plain yoghurt 1 lb (500 g) unsweetened granola Ingredients: Fresh Fruit Platter 4 oranges, peeled, segmented 1 bunch grapes 1 watermelon, peeled, cut into portions, visible seeds removed 2 passion fruits, halved 1 ripe papaya, peeled and sliced with Fresh Fruit Platter and Pineapple Strawberry Coulis Veuve clicquot Ponsardin Brut Method for Coulis Place the diced pineapple, half a cup of sugar and 1 cup of water in a non-reactive medium saucepan over medium high heat and reduce the mixture, stirring constantly, until only a 1/4 of the liquid remains. This will thicken and make a fruit syrup (coulis). Make a strawberry coulis in the same way. Allow the two coulis to cool. To Serve Spoon some pineapple coulis into a cocktail glass. Add some yoghurt followed by some strawberry coulis. Top the parfait with the granola and a strawberry. Repeat with three remaining cocktail glasses. Serve the parfaits with a fresh fruit platter. Region: Reims, France Local Supplier: Quin Farara & Co. Ltd. Tasting Notes: Firstly, like the dish this champagne looks beautiful: goldenyellow, with a foaming necklace of tiny bubbles. Next, the first sip delivers freshness and forcefulness with a symphony of fruit tastes following on. A true member of the Brut family. 164 www.foodanddrink-caribbean.com Profiterole Birds with Tropical Fruit and Chantilly Cream (Dessert) Chef Rodrick Travis Beazer - The Beach House, Barbuda PREPARATION TIME: 45mins. COOKING TIME: 30mins. SERVES: 10 Oven temperature: 350�F (180�C) Ingredients: Profiteroles 1 cup (250 ml) water 4 oz (115 g) butter 6 oz (170 g) plain flour 6 eggs Ingredients: Tropical Fruits An assortment of watermelon, papaya, kiwi, dry coconut and Cantaloupe melon slices Ingredients: Chantilly Cream 1 cup (240 ml) milk 3 oz (85 g) granulated sugar, plus 1 tsp sugar (divided use) Zest of 1 lemon 1 oz (30 g) plain flour 2 large eggs yolks A few drops vanilla essence 1 cup (240 ml) heavy cream Ingredients: Other 10 meringue nests Method for Profiteroles ProFITeroLe BIrDS Put the water to boil with the butter. When the butter melts remove the pan from the heat and add the flour. Beat until the ingredients are well blended. Allow to cool slightly and add one egg at a time, beating vigorously after adding each egg. using a piping bag, pipe the mixture onto a non-stick baking sheet in 10 small oval mounds (the body of the bird) and 10 "S" shapes (the head and neck of the bird) 3cm apart. Bake in the preheated oven for 20 minutes. Do not open oven whilst baking. Remove from the oven and set aside to cool. Method for Chantilly Cream Bring the milk to a boil with the sugar and lemon zest. Strain the milk and add a few drops of vanilla essence. Whip the egg yolks with the flour. Pour the milk into the egg mixture. Heat the mixture on low heat, whisking constantly, until it thickens. Beat in the reserved 1 tsp sugar. Allow to cool, whisk in the heavy cream, and refrigerate. Assembly Remove the centre of an oval-shaped profiterole, and fill the hollow space with Chantilly cream. Stand an "S" shaped profiterole erect in the Chantilly cream to form a bird. Place a meringue nest in the centre of a plate, place a profiterole bird on the meringue nest and garnish with fruit slices Paul cluver Weisser Riesling Noble Late Harvest Region: South Africa Local Supplier: Quin Farara & Co. Ltd. Palate: The palate is clean, crisp with concentrated flavours of marmalade, beeswax and honey with a long finish. Food Pairing: With this wine's good balance between sugar and acidity, it can be partnered with a variety of desserts. 166 with Tropical Fruit and Chantilly Cream www.foodanddrink-caribbean.com Sunrise Fruit Delight Tropical Fruit Meringue Nests (Dessert) Young Chef of the Year 2010, Christopher Terry - Sugar Club Restaurant, Sugar Ridge Hotel, Antigua PREPARATION TIME: 15mins. COOKING TIME: 20mins. SERVES: 4 Oven temperature: 200�F (95�C) Ingredients: Meringue 5 egg whites 1 cup (225 ml) granulated sugar Ingredients: Topping � cup (200 g) cream cheese 4 tbsp granulated sugar 3 tbsp chopped fresh mint Ingredients: Fruit 1 banana, peeled and sliced 1 mango, peeled and thinly sliced 5 strawberries, sliced � cup (60 ml) Antigua Black Pineapple, diced 1 Tropical Fruit Meringue Nests SuNrISe FruIT DeLIGhT /3 cup (85 ml) watermelon, julienne 1 /3 cup (85 ml) papaya, julienne Method Beni di Batasiolo Moscato d'Asti Bosc Dla Rei Region: Italy Local Supplier: Quin Farara & Co. Ltd. Tasting Notes: A luscious dessert wine. Beautiful aromas of grapes are enhanced by a crisp, nice acidity and a light frizz. Full, sweetly soft flavour with an aromatic aftertaste. Food Pairing: Excellent with all fresh fruit desserts, and only 5.5% alc/vol. Line a sheet baking tray with parchment paper. In a large bowl whisk the egg whites and gradually add the sugar until the meringue holds stiff peaks. Scoop the meringue into a piping bag and pipe the mixture into basket shapes on the baking tray. Bake in the preheated oven for 1 hour, or until the meringues are dry. Turn off the oven and leave the meringues in the cooling oven until needed. In a small bowl combine the cream cheese, sugar and chopped mint, and mix until smooth. Assembly Place a thin slice of mango on each plate. Place a meringue basket on the sliced mango. Scoop the cream cheese mixture into a clean piping bag and pipe some into each meringue basket. Neatly arrange the fruits on top of the cream cheese in each basket. Garnish with a sliced strawberry and mint leaves. www.foodanddrink-caribbean.com 167 BlackFruitcake From the Beginning... written by Denise Stamers Doherty and Janie Conley The recent history of the fruitcake dates back to Britain in the early 1400s. This is when the British first began their love affair with these decadent cakes. However, the true origins of fruitcakes can be traced back as far as the ancient Egyptians who placed early versions of this delicacy into the tombs of their dead for enjoyment in the after-life. In the early 18th century, fruitcake, then called plum cake, was outlawed throughout central Europe. These cakes were considered to be "sinfully rich", but once this law was lifted their popularity soared to an all time high. A Victorian tea would not have been complete without the addition of the fruitcake to the sweet and savory spread. Queen Victoria is said to have waited a year to eat a fruitcake because she felt it showed restraint, moderation and good taste. As the colonies began to provide cheap raw materials such as dried fruits from the Mediterranean and sugar from the Caribbean, fruitcakes began to increase in density and richness. The first British settlers brought the cakes to the Caribbean laced with liquor to preserve them on the long voyage. But it was the distinct dark caramelised sugar, the rum made from local sugarcane, and the slave labourers who harvested the cane and went onto enhance the recipes that make these cakes such important icons to the Caribbean. Black cake, as it is familiarly called, was, and still is, made for special occasions. It is made for Christmas, Easter, and for weddings and christenings. There is a tradition in some families that a section of the wedding cake is set aside in an airtight container to be used as the christening cake for the first child of the marriage. The ingredients for making this luxury cake are expensive. The cakes are always baked with love and great ceremony, which is why they are associated with special events. First, the dried fruits are washed and marinated in rum for a few months or up to a year. The fruits are then drained and added to the cake batter and the cake is baked in a slow oven. Black cake is often made months in advance of the occasion, and is kept moist by periodic additions of rum poured over it and allowed to soak in. Even though there are as many recipe variations as there are people who love the sinfulness of Caribbean Black Fruitcake, every cake is crammed with delicious dried fruits, nuts, burnt sugar (or molasses), aromatic spices, essence, port and of course lots, and lots of rum. Antigua Black (moist) Fruitcakes made by Denise Stamers Doherty are a favourite authentic souvenir or gift. They are made in time-honoured Antiguan tradition, and are laden with rum-soaked dried fruit, rum, and spices. The recipe is a family heirloom. So why not indulge in some sinful recklessness and enjoy a slice (or two) today. 168 www.foodanddrink-caribbean.com Antiguan Bread Pudding with English Harbour Rum Butter Sauce (Dessert) Chef/Restaurant Owner Carl Thomas - Home Restaurant, Antigua PREPARATION TIME: 15mins. COOKING TIME: 60mins. SERVES: 6-8 Oven temperature: 375�F (190�C) Ingredients: Pudding 9 slices white bread 1 � cups (420 ml) whole milk � cup (160 g) brown sugar 4 tbsp unsalted butter 1 cup (120 g) golden raisins � cup (180 ml) port 5 large eggs � cup (120 ml) heavy cream 1 tsp ground nutmeg 1 tsp ground cinnamon 1 tsp ground ginger 1 tsp vanilla extract 1 tsp almond extract Ingredients: Rum Butter Sauce 4 tbsp butter 1 cup (215 g) brown sugar 1 tsp vanilla extract � cup (60 ml) English Harbour 5 yr. Rum 1 cup (240 ml) heavy cream with english harbour rum Butter Sauce ANTIGuAN BreAD PuDDING Method for Pudding Grease a 13 x 9 inch baking dish. Cut the bread into 1 inch cubes and arrange in a single layer on a baking sheet. Toast in preheated oven for 5 minutes or until golden brown. Leave the oven on. In a Andrew Quady Electra Region: California, USA Local Supplier: Best Cellars Wines & Spirits Notes: Electra is a low alcohol (4%) dessert wine, made from Orange Muscat. It is refreshing crisp and mysteriously aromatic. Palate: Light as springtime, delicately sweet, refreshingly crisp, a bouquet of flowers with the taste of peach and melon. Electra is electricity for the mouth! english Harbour Five Year Rum Tasting Notes: English Harbour 5 Year Rum has superior excellence and flavour. Viewed by rum connoisseurs as an impeccably smooth, light bodied rum. Aged in oak casks and is a minimum of 5 years old. medium saucepan over medium heat, combine the milk, sugar and butter and cook for 4 minutes. In a bowl, soak the raisins in port for 5 minutes. In another bowl, whisk together the eggs, cream, nutmeg, cinnamon, ginger, and the vanilla and almond extracts until thoroughly combined. Add the milk mixture, raisins and toasted bread cubes and fold gently to combine. Pour into the prepared baking dish and bake in the preheated oven for 45 minutes. Method for Sauce In a medium saucepan over low heat, combine the butter and sugar and cook just until the sugar melts and turns golden, (be careful not to burn the mixture). Add the vanilla extract and remove from the heat. Stir in the rum and cream, return to the heat and cook for 10 minutes, until slightly thickened. Cut the pudding into portions and serve with the sauce. www.foodanddrink-caribbean.com 169 Chocolate Coconut Crepes with Mango and Strawberry Mousse (Dessert) Chef Rodrick Travis Beazer - The Beach House, Barbuda PREPARATION TIME: 1hr. including refrigeration time COOKING TIME: 20mins. SERVES: 4 Ingredients: Crepes 2 eggs 10 oz (250 ml) milk 4 1/2 oz (125 g) flour 1 oz (25 g) sugar 1 tsp natural vanilla essence 1 tbsp butter 3 1/2 oz (100 g) fresh dry coconut, grated oil for frying 7 oz (200 g) semi-sweet chocolate melted Ingredients: Mango and Strawberry Mousse 2 oz (50 g) egg yolk 1 whole egg 1 tsp natural vanilla essence 4 1/2 oz (125 g) sugar 6 1/2 oz (175 g) heavy cream 1 ChoCoLATe CoCoNuT CrePeS /4 cup (60 g) mango and strawberry pur�e 2 gelatine leaves 2 1/2 oz (75 ml) cold water 5 oz (150 ml) hot water Garnish Zest twist cut from 2 limes or lemons 4 sprigs of mint Method for Crepes Combine eggs, sugar, milk and vanilla in a bowl. Add other ingredients and whip until the sugar has melted and the mixture is smooth and creamy. Place batter in fridge to chill for 1 hour. Heat a lightly oiled frying pan over medium high heat. Ladle the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly. Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Method for Mousse Whip cream and put in the refrigerator. Soften gelatine leaves in some cold water, then remove and dissolve in boiling water. Set aside to cool. Put the egg yolk, vanilla, sugar and pur�ed fruit in a bain-marie and place over boiling water. Whip vigorously until mixture starts to get fluffy. Remove the cream from the fridge and fold into egg and pur�e mixture. Finally, add the gelatine and combine. Refrigerate until firm. Assembly Take one crepe and spread chocolate over the whole crepe, sprinkle on grated coconut. Spoon mousse on top. Finally, roll up crepe into a sausage shape. Secure crepe rolls with zest twists cut from limes or lemons. Add a sprig of mint to each crepe. Andrew Quady Elysium Region: California Local Supplier: Best Cellars Wines & Spirits Notes: For such an exciting and interesting dish I can think of nothing better then the Elysium. A black muscat, dessert wine that has a very berry-like flavour and will enlighten your taste buds and together make a truly fantastic dessert. 170 with Mango and Strawberry Mousse www.foodanddrink-caribbean.com Fever Grass and Ginger Panna Cotta with Caramelised Pineapple and Biscotti (Appetizer) Pastry Chef Zinzi Mpande - Jumby Bay Resort, Antigua PREPARATION TIME: minimum 5hrs. 30mins. including refrigeration time COOKING TIME: 1hr. 20mins. SERVES: 4 Oven temperature: 325�F (163�C) Ingredients: Panna Cotta 17 oz (500 ml) heavy cream 12 oz (300 ml) milk 2 � oz (70 g) sugar 3 gelatine leaves 5 stalks lemongrass, chopped 2 oz (60 g) ginger, peeled and chopped Ingredients: Caramelised Pineapple 2 oz (60 g) sugar 1 oz (30 ml) water Juice of 1 orange and zest and juice of 1 lime 1 oz (30 g) fresh ginger, peeled and chopped 1 whole Antigua Black Pineapple, peeled 6 oz (180 g) Antigua Black Pineapple, diced � inch cubes Ingredients: Biscotti 3 oz (90 g) slivered almonds, toasted and chopped 4 oz (120 g) butter, room temperature 5 oz (150 g) sugar 2 eggs Zest and juice of 1 lemon 10 � oz (315 g) flour 1 1/2 tsp baking powder Pinch of salt with Caramelised Pineapple and Biscotti FeVer GrASS AND GINGer PANNA CoTTA Method for Caramelised Pineapple Heat all ingredients, (except whole pineapple and cubes) to combine flavours and dissolve sugar. Strain syrup; add cubes of pineapple and cook for 2 minutes. Remove pineapple cubes from syrup and set them aside. Cut thin 2 inch lengthwise strips from the whole pineapple and cook them in the reduction syrup from the caramelised pineapple cubes. Remove pineapple strips from the syrup and place on paper towels to remove excess liquid. Cut to shape the pineapple strips so they fit neatly inside 4 individual moulds. Reduce syrup until lightly caramelised. Return the pineapple cubes to the caramel syrup. Banfi Florus, Moscadello di Montalcino Region: Italy Local Supplier: Best Cellars Wines & Spirits Tasting Notes: Why not indulge yourself with this fantastic late harvest. It has rich complex apple and honey flavours, intense floral aromas, with notes of sage. Silky with crisp acidity. Food Pairing: Excellent accompaniment to classical p�tisserie. Method for Panna Cotta Boil heavy cream, milk, sugar, lemongrass and ginger together on medium heat until reduced by one third. Turn off heat and cover mixture with plastic wrap to prevent a skin from forming. Let stand for one hour to infuse flavours. Reheat cream mixture. Soften gelatine in ice-cold water. Strain mixture; add gelatine and stir until dissolved. Strain mixture again and pour into the individual pineapple lined moulds. Refrigerate for 5 hours or more. Method for Biscotti Beat butter and sugar until light and creamy, then add eggs, lemon zest and juice. In another bowl, combine flour, salt and baking powder and then add to the creamed mixture. Mix until well blended. Finally fold in the toasted almonds. Divide the dough into two equal parts, form thin loafs and place far apart on a cookie sheet lined with parchment paper. Bake in a preheated oven for approximately 25 minutes or until lightly browned. Remove from oven, transfer to a wire rack, and allow to cool for a few minutes. using a serrated knife, cut into � inch thick diagonal slices. Arrange evenly on baking sheet. Bake for 10 minutes, turn slices over, and bake another 10 minutes or until firm to the touch. Remove from oven and let cool. Store in an airtight container. www.foodanddrink-caribbean.com 171 therhymingchef Philman George written by Janie Conley Born to Barbudan parents, Philman George was raised straddling the pink sands of Barbuda and the concrete jungle of Toronto, Canada. He has mixed hip-hop beats and rhymes with the culinary arts, and I'm proud to introduce you to the first international Rhyming Chef. Philman's professional cooking career started at the age of 18 when he made the decision to take the culinary arts seriously and enroll in the Culinary Management Program at George Brown College, Toronto. Before then he'd climbed up the ranks of the kitchen industry, working in English pubs and casual fine dining establishments. College gave Philman the foundation and qualifications he needed to become an Executive Chef. However, when he graduated at the tender age of 20, he still had a lot of learning to do. For the next 2 years he worked in establishments that could present him with a steep learning curve. Experiencing it all, he worked on banquets, breakfasts, pastries, canap�s and � la carte menus. Philman recalls, "If a restaurant wasn't presenting a challenge to me, I would move on without burning my bridges." Around this time Philman joined a professional hip-hop group called Symbolik Music Crew, and he would practice his rhymes and perform late at night after work. By the age of 22 he'd secured his first Sous Chef position at a new restaurant in the heart of Yorkville, Toronto. This bohemian and chic area of the city is famous for spotting visiting Hollywood celebrities, upscale shopping and contemporary art galleries. under the supervision of Executive Chef Louis Panotier who hailed from the Caribbean island of Martinique, Philman began to mature into the industry. He participated in every aspect of the restaurant business, from hiring the staff, to costing menus and sourcing ingredients. Philman remembers Chef Louis, an old-school chef, whose favourite saying was, "Even when I'm wrong, I'm right." He developed his backbone, toughness and grounding under Chef Louis' iron hand. This gave Philman the confidence to launch his catering company in Toronto, which he named The Rhyming Chef. Every spare moment was put towards writing hiphop rhymes to go with each new recipe. A few weeks before his premier performance as The Rhyming Chef, he met his future wife, Ngardy at a BBQ party. Ngardy had recently graduated from film school and she filmed his very first Rhyming Chef dinner party. "Soon the two of us would go on to produce a series of Rhyming Chef 172 www.foodanddrink-caribbean.com DVDs that would later play a key role in landing the cooking show on television", said Philman about the newly formed partnership. "Fast-forward 3 years and I obtained my Red Seal certificate that certifies me to cook anywhere in the world. I moved on to be the Head Chef of an Italian Restaurant chain and left it all behind to travel to Perth, Australia, where I worked as a Chef de Partie/ Banquet Chef at an award winning seafood restaurant called the Red Herring. This was a huge turning point in my career because I was able to understand just how much my skills were in demand. After a year it was time to return to Canada, but before I did I made a point to visit Singapore, Malaysia, and Thailand to be inspired by their exotic cuisine." Returning to Toronto with experience and formal skills under his belt, at 27 Philman was ready for his first Executive Chef position, which he took up at the Toronto Island Yacht Club. The Rhyming Chef company was also gathering momentum, and Philman started to specialise in food demonstrations for large events like the Hot & Spicy Food Festival and Caribbean Week, both of which take place annually in Toronto. This helped him gain some much needed press coverage that would eventually catch the eye of Canadian television broadcasters and land a deal to create his own cooking show. The Rhyming Chef Barbuda was born, and in the show he performed his hip-hop culinary creations on the pristine beaches of his native island of Barbuda. His fianc�e Ngardy filmed and edited the show, and with the help Image of Rosie McMaster time with the young talent in Antigua, create samples of my canap�s, perform my classic food demos, and get exposure in the Antigua and Barbuda media. I also got the chance to meet Rosie McMaster, the driving force behind "Susie's Hot Sauce" and we would later get a chance to work together at Toronto's 2010 Hot & Spicy Food Festival. Rosie is a true ambassador for Antigua and Barbuda, and it was an honour to share the stage with her as over a thousand hungry foodies watched us promote Antigua and Barbuda through food, hot sauces, rhythm and rhymes." When asked what his greatest accomplishments were Philman graciously explained "...seeing young chefs who had worked under me, rise up to become Head Chefs and Executive chefs gives me great pleasure, it is satisfying to know that I was an important part of their foundation." The success of The Rhyming Chef has allowed Philman to create a kitchen without any walls, borders or limitations and he continues to work hard at building his brand and staying true to his passion. So what's next for The Rhyming Chef, I ask? "Ngardy and I have started travelling to different islands in the Caribbean to cook with locals and document the experience for television. Food and Drink TV is our latest project which takes the same book you're reading right now, and transforms it into a television series. Ngardy and I are due to get married this year on the pristine beaches of Barbuda, just across the road from my father's solar powered beach bar and grill, uncle Roddy's. In the immediate future we will continue working closely together to create and produce more original food-driven programming for the Caribbean and international markets." of YouTube, people around the world were able to tune in to The Rhyming Chef Barbuda series. Positive publicity from The Rhyming Chef series led to Philman's collaboration with the Food and Drink Guide and he participated in the 2009 Food and Drink Industry Party in Antigua. Philman says, "It was a truly remarkable experience to work for the first Make sure that you look out for new beats, new rhymes and lots of new culinary flair coming soon from The Rhyming Chef. Keep in touch with his progress at: www.therhymingchef.com www.foodanddrink-caribbean.com 173 Mango and Jelly Coconut Crepe with Mango and English Harbour Rum Butter Sauce (Dessert) Chef Philman George, The Rhyming Chef - Barbuda PREPARATION TIME: 15mins. COOKING TIME: 20mins. Ingredients: Batter 2 eggs 1 � cups (300 ml) milk 1 � tbsp melted butter � cup (105 g) all purpose flour 1 tsp baking powder 1 tsp raw brown sugar Pinch of salt 3 tsp finely grated dry coconut Zest of 2 limes Ingredients: Sauce 1 MANGo AND JeLLy CoCoNuT CrePe YIELD: 12 crepes Ingredients: Filling 2 cups (1 lb) ripe mango cut into cubes 1 cup (1/2 lb) jelly coconut Freshly grated nutmeg and cinnamon to taste /2 cup (� lb) firm mango, diced 1 tsp sugar 1 � cups (300 ml) water 1 � oz (45 ml) English Harbour 5 Yr. Rum 2 tsp butter, softened Method for Batter Beat together the eggs, milk and butter. In a separate bowl sift the flour and baking powder and add sugar and salt. Combine the wet ingredients with the dry ingredients (minus the coconut, and lime). The batter should be smooth and free of lumps. Add the grated coconut and lime zest, and refrigerate for at least 30 minutes to give the ingredients time to bind. Preheat a lightly buttered cast iron pan. Measure the batter. Pour 1/12 of the batter into the hot pan and tilt the pan until a thin layer of the batter coats the entire pan. Keep the heat low and wait until the edges are brown before you flip it. Brown the second side. Crepes can be kept warm in the oven until you are ready to complete the dish. Method for Filling Gently combine all the mango cubes, jelly coconut and spices in a bowl. Method for Sauce Add the diced mango, sugar and water to a saucepan and bring to a light boil for about 2 minutes. Add the rum and pour the mixture into a blender. Pur�e until smooth. Pass through a fine strainer and return it to the pan. Warm the mixture on low heat and swirl in the butter. Assembly Lay a crepe flat on a work surface and place a portion of filling on the crepe. Roll up the crepe and place on a serving plate. Pour some rum butter sauce over the filled crepe and serve. english Harbour Five Year Rum Tasting Notes: English Harbour 5 Year Rum has superior excellence and flavour. Viewed by rum connoisseurs as an impeccably smooth, light bodied rum. Aged in oak casks and is a minimum of 5 years old. Region: Stellenbosch, South Africa Local Supplier: Quin Farara & Co. Ltd. Palate: Delicate, floral and fresh ripe apricot bouquet with a limey citrus twist. Sun-dried peach and apricot flavours with a wellbalanced acidity add elegance to the long rich finish. with Mango and english harbour rum Butter Sauce Jordan Mellifera Noble Late Harvest 174 www.foodanddrink-caribbean.com Antigua Black Pineapple Tart with Fresh Mint Meringue (Dessert) Instructor Chef Olvanah Burnette - Antigua & Barbuda Hospitality Training Institute (ABHTI), Antigua PREPARATION TIME: 15mins. COOKING TIME: 20mins. SERVES: 4 Oven temperature: 325�F (170�C) Ingredients: Pineapple Tart 2 lb (1 kg) Antigua Black Pineapple, peeled and cored 8 puff pastry sheets ANTIGuA BLACk PINeAPPLe TArT Ingredients: Mint Meringue 4 oz (125 ml) egg white 2 oz (60 g) granulated sugar 2 oz (60 g) confectioners sugar 1 oz (30 g) fresh local mint, cut in fine chiffonade Method for Pineapple Tart Line a large baking tray with parchment paper. Cut the pineapples into 24 slices and remove the core from each slice. using a circular cutter, cut 8 rounds of puff pastry, a little larger than a pineapple slice. Arrange the pastry rounds on the baking tray. Stack three slices of pineapple on each puff pastry round. Bake the pineapple tarts in the preheated oven for 10-15 minutes. Remove the tarts from the oven and set aside until the meringue is ready. Method for Meringue Beat the egg whites with an electric mixer at medium speed until soft peaks form. Beat in the granulated sugar a little at a time, and then the mint. Reduce the speed to low and add the confectioners sugar. Beat at low speed for 1 minute, turn speed to high and beat for 3 minutes more. using a No. 803 star piping tip, pipe some meringue into the core space of each pineapple stack. Pipe 6 meringue peaks on top of the pineapple tart to imitate the crown of a fresh pineapple. Bake in the preheated oven until the meringue is lightly golden in colour. Can be served hot or cold. krug Grande Cuv�e Region: France Local Supplier: Quin Farara & Co. Ltd. Tasting Notes: "Krug Grande Cuv�e is as a symphony, a composition where the instruments all play together, complementing each other in total harmony." -Henri Krug. An elegant, bold and exotically spiced champagne. 176 with Fresh Mint Meringue www.foodanddrink-caribbean.com AntiguadistilleryLtd. written by Madeleine Jardim McComas And the history of rum in Antigua Sugar cane was introduced to the Caribbean islands by Christopher Columbus, who brought cane cuttings from the Canary Islands to Hispaniola in 1493. Sugar cane gradually replaced earlier crops of tobacco, indigo and ginger and with European markets clamouring for sugar, it became the dominant crop on many of the islands, from Hispaniola to Trinidad and to The Guianas on the north east coast of South America. Sugar cane became a successful crop in Antigua in 1674, when an English landowner, Sir Christopher Codrington, came to the island from Barbados and established a large plantation at Betty's Hope. Codrington introduced the newest methods for cultivating and processing sugar cane, and proved to other landowners that it was a viable and lucrative crop. By the middle of the 18th century about 70,000 acres, or half the arable land on the island, was planted with cane. More than 150 stone sugar mills and boiler houses were built at convenient sites on the sugar estates to press the juice from the harvested canes and produce muscovado or unrefined sugar for the English market. The Plantation Act of 1793 established sugar cane as the principal crop in Antigua. Other sugar growers included the Jefferson family of Whitehaven, Cumberland, England, who were wine and spirits merchants and ship owners. The Jeffersons owned three sugar estates in Antigua in the 1800s; Yeamans, Yorks, and New Division, with some ownership interest in Jolly Hill estate, Golden Grove and Greencastle. Through their shipping business the Jeffersons transported sugar from Antigua to England for the Codringtons and other sugar producers on the island. The family eventually began to produce rum in Whitehaven, and in the 19th century this rum was considered one of the finest rums in England. 178 www.foodanddrink-caribbean.com Rum-making in the Caribbean islands began in the late 17th century. The process was first discovered on a sugar estate in Barbados, where molasses mixed with water and left in the sun for airborne wild yeasts to fall on it would ferment, and could then be distilled to make a very potent alcoholic drink. Early rums in the British island colonies were distilled in simple pot stills, and were rough, dark, and extremely strong. Most rum is made from molasses, which is the sweet, dark residue left after cane juice is boiled and partially evaporated, causing sugar crystals to form. The molasses is drained from the sugar crystals, and is over 50% sugar, with significant amounts of minerals and other trace elements that contribute to the final flavour of the rum. By the early 20th century, most villages in Antigua had at least one rum shop. Rum was sold by the glass and by the bottle, and the game of dominoes was played with gusto and an energetic banging of tiles on the tables. The owners of these shops bought raw rum in barrels from Barbados and aged, blended, diluted and coloured it with caramel and prune wine to suit their preference. Many rum shop owners were Portuguese immigrants from the island of Madeira. The first wave of these immigrants came to Antigua as indentured labourers after the African slaves on the sugar plantations were freed in 1834. Later immigrants from Madeira came seeking opportunities to establish themselves in business. In 1929 a group of these businessmen came together to buy molasses in bulk and to control the distillation process for their rums. All but one of the group were successful rum shop owners. The members of the group were John R. Anjo, Joseph de Freitas, Manuel Dias, Emanuel C. Farara, Quin Farara, Emanuel Gomes, C.F. Joaquim and John A. Vieira. Between them they raised �2,500 as capital, and in 1931 they formed a company which they named Antigua Distillery Limited (ADL). All the founders served as active directors of the new company. The directors of ADL decided in 1933 to establish their own distillery plant, and the company was granted a lease on Rat Island in lower St. John's for this purpose. Molasses was bought from the government-controlled Antigua Sugar Factory, and from the smaller, independently owned Montpelier Sugar Factory. The early ADL distilling equipment was a 4 column copper savalle still from France. The first rum produced by ADL was sold in casks to local rum merchants by allotment, and blended and bottled by each merchant under a distinctive private label. Some of the old names were Red Cock, Silver Leaf, White House, Black Cock, and Bolanda. Of these, only Bolanda is still sold today, at `Bushy's Rum Shop' in Bolans. ADL introduced its own label, Cavalier Muscovado Rum in 1947, and a lighter version of this rum using a faster fermentation process is still marketed today as Cavalier Antigua Rum. Montpelier Sugar Estate was acquired by ADL in 1943 as part of the company's postwar expansion plan, together with the adjacent estates of Lynches, Hope, Harmans, Walronds, Archbolds & Browns, Colebrooks and Skerretts & Folly. A total of 2,500 acres of cane fields including coastal lands around Half Moon Bay, was purchased. An important reason for this purchase was that Montpelier had an existing sugar factory which could supply the distillery with good quality molasses for its rum distillation operation. Montpelier produced sugar and molasses until 1955, when the worn out factory equipment and shrinking markets for cane sugar forced an economic decision to shutdown the operation. The factory was allowed to fall into disuse, and approximately 700 acres of the original 2,500 acres of land were eventually sold to resort developers in the island's growing tourist industry. ADL then bought molasses from the Antigua Sugar Factory until the early 1970s, when that factory was also shutdown, and Antigua ceased to be a sugar-producing island. The company now buys molasses in bulk on the world market in partnership with other buyers, and concentrates its efforts on producing fine rum. www.foodanddrink-caribbean.com 179 AntiguadistilleryLtd. written by Madeleine Jardim McComas Current rum Production in Antigua A new 5 column copper still was acquired in 1991 from John Dore & Co. in England. The choice of copper instead of stainless steel was important, as copper imparts a finer flavour to the distilled product and also contributes to the ageing process. The modern rum making process at ADL starts with mixing the starter for the fermentation process. A quantity of molasses is piped from a holding tank to a mechanical mixer where it is mixed with water and piped to the "bub" tank (perhaps for the rapid bubbling action caused by the yeast), where the starter mix for the fermentation process is prepared. The pH level is adjusted, and sulphate of ammonia is added as a nutrient for the yeast. Commercial yeast is then added and oxygen is pumped into the mix. Yeast action is monitored, and when the starter mix is ready it is piped to large fermentation tanks which already hold a solution of molasses mixed with water. The molasses solution with the starter mix added is kept at a temperature of 32�C for 36 hours, at which point the fermented molasses is ready to be distilled. Fermented molasses is piped to the top of the analyzing column of the still at a rate of 500 to 550 gallons per hour. The liquid pours over a series of flat plates in the column where it evaporates, and the resulting distilled alcohol collects in the rectification English Harbour Vintage is Antigua's finest aged rum. Distilled in 1981 and bottled in 2006, this is the oldest of Antigua Distillery's rums. Smoky wood is evident in the first breath of the aroma followed by black cherry and currants. The initial taste doesn't disappoint with more dry wood, caramelised dark fruit and roasted cashew in the body. Cavalier Antigua Rum is mellow and mediumbodied. It is aged for at least 2 years in used American bourbon barrels, which give the exceptional smooth mellow flavour. Enjoy Cavalier straight, on the rocks, with a twist of lime, or with any of the world's favourite mixers. 180 www.foodanddrink-caribbean.com column of the still where it is drawn off at a strength of approximately 95% alcohol. It is piped to stainless steel holding tanks, where it is tested by taste and smell to detect unwanted trace flavours. It is also tested chemically for trace elements that may be undesirable. Adustments are made and the rum is then ready to be laid down in casks for aging. At the end of the aging period several barrels of rum of similar aging periods are blended together in one of two large oak mixing vats. At this point the rum is 75-77% alcohol. Water is added to reduce the alcohol to 40%. Caramel is added for colour. The finished rum is filtered and pumped to the bottling station (the rum line), where it is bottled, labeled and boxed for shipment. Antigua Distillery ages its rum in 200 litre once-used bourbon barrels which are charred on the inside to give extra depth of flavour to the rum. The aging period is never less than 2 years, and ranges from 2-10 years, with the occasional batch aged as long as 25 years. The 9 products distilled by ADL are Cavalier 151 Proof Rum (75.5% alcohol), Cavalier Antigua Rum (Gold), Cavalier Antigua Rum (White), English Harbour White Rum, English Harbour Dark Rum, English Harbour Extra Old Rum, English Harbour 5 Year Old Rum, English Harbour Reserve 10 Year Old Rum, and 1981 Vintage Rum, which was bottled in 2006. English Harbour Rum was introduced by ADL for the export market in 1993, and it has been an award winner in several categories from its earliest days. English Harbour 3 Year Old Rum won Gold and Silver Awards in the white and regular categories at the International Rum Festival in 2002. English Harbour 5 Year Old Rum won the Gold Award for a premium category rum at the International Rum Festival in both 2002 and 2004, and went on to win a Double Gold Award at the San Francisco World Spirits Competition in 2004 and 2005. This rum was named one of the world's most remarkable rums in 2006 by Forbes Magazine, while competing with rums aged 8 years or longer. English Harbour 5 Year Old also won the Gold Award in the Rum Master Competition 2010 in the category of rums aged 5-7 years. English Harbour Reserve 10 Year Old Rum is a blend of mature rums, the youngest of which is 10 years old. The oldest rum produced by ADL is English Harbour 1981, which was distilled and laid down in to mark Antigua and Barbuda's independence in 1981 and bottled in 2006. Very few bottles of this very special rum remain available. ADL is still managed by descendants of the founding directors. Paul Farara, the son of Quin Farara, is chairman of the board of directors, and Anthony Bento, related to both E.C. Farara and Quin Farara, is Managing Director. The dream of the founding partners of Antigua Distillery Limited has never died. Their dream is now part of the story of rum in the Caribbean. English Harbour 5 Year Rum is enjoyed across the world. It was been named as one of the world's most remarkable rums in 2006 by Forbes Magazine. It won a gold award at the 2010 Rum Master Competition. Viewed by rum connoisseurs in the Caribbean as an impeccably smooth, light-bodied rum with superior excellence and flavour. Distinctive and delicious Kokocaribe Coconut Rum is blended with the finest coconut flavour. Excellent drunk chilled neat, on the rocks or with fresh tropical juices. The perfect base for island style Pi�a coladas. English Harbour Rum is aged for a minimum of 3 years in charred oak casks for a smooth taste. English Harbour Rum has great mixability and is perfectly complemented with a splash of any of the world's favourite mixers. A blend of aged rums the youngest rum being 10 years old. English Harbour Reserve provides rich luscious flavours when broken down with a little water, giving a satisfying finish. It can also be enjoyed straight giving a lovely warm rounded rum finish. www.foodanddrink-caribbean.com 181 Sugar Ridge Classic (Alcoholic Cocktail) Restaurant Manager Clifford Haynes - Carmicheal's Restaurant, Sugar Ridge Hotel, Antigua SERVES: 1 Ingredients 2 oz (60 ml) English Harbour 5 Yr. Rum 1 1 Fresh mint leaves 1 oz (30 ml) fresh lime juice 1 1/2 tsp brown sugar or 1 oz sugar syrup Dash of Angostura Bitters Pineapple leaves and cherries for garnish /2 oz (15 g) fresh sugar cane, diced /2 oz (15 g) Antigua Black Pineapple, diced Method Place the diced sugar cane, pineapple cubes, mint leaves, lime juice and sugar in a low-ball glass and muddle until the flavours are released. Add the rum and the bitters. Fill the glass with crushed ice and stir gently to mix the ingredients. Garnish with pineapple leaves and two cherries. Serve immediately. Carmichael's Joy (Alcoholic Cocktail) ruM BASeD CoCkTAILS SERVES: 1 Ingredients 1 1/2 oz (45 ml) English Harbour 5 Yr. Rum Dash Grand Marnier Dash tamarind juice Method Combine all the ingredients in a Boston shaker with ice. Shake vigorously, and pour into an ice-filled Hurricane glass. Garnish with a pineapple wedge and a cherry. 1 oz (30 ml) passion fruit juice 2 1/2 oz (75 ml) pineapple juice Dash Angostura Bitters Pineapple wedge and a cherry for garnish Green Flash (Alcoholic Cocktail) SERVES: 1 Ingredients 1 1/2 oz (45 ml) Koko Caribe (coconut rum) 3 1 /2 oz (15 ml) fresh lime juice Dash cr�me de banana 1 oz (30 ml) melon liqueur /4 oz (20 ml) triple sec liqueur 2 oz (60 ml) fresh orange juice Method Place the coconut rum, triple sec, orange juice and lime juice in an ice-filled shaker. Shake vigorously, and set aside. Fill a Hurricane glass with ice and add the cr�me de banana and melon liqueur. Gradually top the glass with the shaken ingredients to create a sunset over the green flash. Stir before drinking. 182 Alcoholic www.foodanddrink-caribbean.com Lemon Thyme Martini (Alcoholic Cocktail) Food and Beverage Consultant Karine Pecquet-Vidal - Cayenne Partners SERVES: 4 Ingredients 12 oz (375 ml) handmade Thyme Gin* 6 oz (185 ml) Green Chartreuse 6 oz (185 ml) sugar syrup Squeeze of fresh lemon juice Method Shake all ingredients well with ice and serve in a Martini glass. * Thyme Gin is prepared by adding a clean bunch of thyme directly in the full gin bottle along with a few pieces of lemon peel (yellow peel only). Leave to infuse for two weeks. Pomegranate Martini (Alcoholic Cocktail) SERVES: 4 Ingredients 6 oz (185 ml) vodka MArTINI CoCkTAILS 6 oz (185 ml) Pama (pomegranate liqueur) Squeeze of fresh lime juice Method Shake all ingredients with ice and serve in a Martini glass with a few pomegranate seeds. Soursop Lemongrass Martini (Alcoholic Cocktail) SERVES: 4 Ingredients 12 oz (350 ml) vodka 6 oz (180 ml) triple sec liqueur 12 oz (350 ml) fresh soursop pur�e* 3 oz (90 ml) lemongrass syrup** Method Shake all ingredients with ice and serve in a Martini glass. *Pur�e a ripe Soursop and strain well ** Boil a bunch of lemongrass in water until infused, add sugar and stir until mixture reaches a syrupy texture. Arrogant Frog Sauvignon Blanc 2008 Region: Languedoc, Vin de Pays d'Oc Palate: Fruity with a good acidity and balance that give rich mouth feel and a good length. Food Pairing: Best served with shell-fish, poached or grilled seafood, cold lemon dressing salads and asparagus dishes. 184 Alcoholic www.foodanddrink-caribbean.com Barbuda Blue (Alcoholic Cocktail) Bartender Rodman George - The Beach House, Barbuda SERVES: 1 Ingredients 3 oz (90 ml) Cavalier Antigua Rum (White) 1 /2 oz (15 ml) lime juice 1 oz (30 ml) fresh Antigua Black Pineapple juice 2 oz (60 ml) Blue Cura�ao liqueur Method Combine all ingredients and either serve over ice or shake over ice and strain into a Martini glass. Garnish with a lime zest twist. Melontini (Alcoholic Cocktail) SERVES: 1 Ingredients 3 oz (90 ml) vodka 1 /2 oz (15 ml) lime juice 2 oz (60 ml) melon liqueur MArTINI CoCkTAILS 186 Splash apricot brandy Splash Cointreau Method Shake over cracked ice; strain into a chilled martini glass. Garnish with a lemon wedge. Cosmopolitan (Alcoholic Cocktail) SERVES: 1 Ingredients 3 oz (90 ml) vodka 1 /2 oz (15 ml) lime juice 4 oz (120 ml) cranberry juice 1 oz (30 ml) Cointreau Method Shake over cracked ice; strain into a chilled martini glass. Garnish with a lime wheel. Alcoholic www.foodanddrink-caribbean.com Mellow Carolyn Cocktail (Alcoholic Cocktail) Mixologist Carolyn Williams - Blue Waters Hotel, Soldiers Bay, Antigua SERVES: 1 Ingredients 3 oz (90 ml) iced tea 2 oz (60 ml) Cavalier Antigua Rum (White) 2 oz (60 ml) Koko Caribe (coconut rum) 3 oz (90 ml) lime juice 2 oz (60 ml) pineapple juice 3 tsp sugar Method Pour iced tea into glass. Blend all other ingredients and slowly pour over iced tea. Garnish with a cherry and pineapple wedge Alcoholic CAroLyN'S ruM CoCkTAILS Cool Melody Cocktail (Alcoholic Cocktail) SERVES: 1 Ingredients 3 oz (90 ml) Koko Caribe (coconut rum) 1 Small slice of Cantaloupe melon 2 tsp brown sugar Club soda /2 banana 1 /2 kiwi Method Blend all ingredients except club soda. Pour into a cocktail glass and top with club soda. Blue Waters Hotel is one of Antigua's longest established resorts. It welcomes many repeat guests due to its friendly staff and unique family appeal. There is also another reason to return... that's the delicious cocktails mixed by Carolyn Williams. She has created numerous signature drinks; here are two of them for you to mix and sample yourself. Carolyn Williams is one of Blue Waters' top `mixologists' and a favourite personality of both her fellow staff and guests. Antiguan born, Carolyn has been in the hospitality business for 20 years, but she first trained in St.Croix before moving back to Antigua. She has now been working her magic at the Blue Waters Hotel for 10 years. As a Rastafarian, she doesn't drink alcohol herself, but happily mixes drinks for her guests. Carolyn's philosophy is, "God made me a happy person, so I radiate my happiness out to the hotel guests so that they can relax, enjoy their vacation and SMILE". We've all heard this saying for years "it takes fewer muscles to smile than it does to frown". unfortunately, the medical experts have proven this theory to be the reverse. Though we can take solace in the fact that it takes a lot less effort to smile than it does to frown. So keep smiling, and let Carolyn mix you another cocktail, it's not just the alcohol that's intoxicating. www.foodanddrink-caribbean.com 187 Lighthouse Bay resort Low Bay, Barbuda Welcome to Barbuda's Lighthouse Bay Resort; it is possibly the Caribbean's best-kept secret. The island of Barbuda is by all means - intoxicating, breathtaking, unspoiled and naturally beautiful, and what better way to truly sample this experience than at Lighthouse Bay. Luxuriate in the personal attention and elegant privacy of this exclusive nineroom resort. Each stylishly appointed and exquisitely designed suite opens to private east and west views. Sunrise over the lagoon. Sunset on the Caribbean Sea. Located on a private peninsula, Lighthouse Bay is ideal for relaxing and renewing at the exquisite pink sand beach or by our rejuvenating freshwater pool. Everyone takes pride in the breathtaking serenity of the island and its slower pace of life. Exceptional cuisine and impeccable personal service are extended to every single guest. Lighthouse Bay serves delicious gourmet food, that you will love. The fresh, innovative cuisine will be a highlight of your visit. Head Chef Lennox Cadogan's excellent grilled Barbuda lobster and local venison with shrimp and toasted seaweed are not to be missed. You will also be served a selection of homemade breads and pastas, seafood and seasonal foods that combine sophisticated flavours for inspired dining. Every elegantly presented dish is personalised to your requirements. The resort's stand-alone bar is housed in a faux lighthouse, with a unique mosaic step-up counter; some of the tiles are phosphorescent and provide a shimmering glow at night. Above the bar is an observation area which provides great views across the aqua blue waves. The resort's fully appointed restaurant is open to non-resident guests, and can be reached only via ferry across the lagoon, or by helicopter direct from Antigua. Reservations are required for non-resident guests. Join us at the restaurant or bar. Secluded location. Extraordinary views. Complete serenity... LIGhThouSe BAy reSorT 188 www.foodanddrink-caribbean.com LIGhThouSe BAy reSorT ...All for you Toll Free USA: +1 (888) 214 8552 Tel: (268) 562 1481 | VHF Channel 16 email@example.com www.lighthousebarbuda.com www.foodanddrink-caribbean.com 189 Le Bistro French restaurant Hodges Bay, St. John's With 30 years of unrivalled dining experience, Le Bistro remains Antigua's most exclusive French restaurant. Located in scenic Hodges Bay, this gourmet restaurant has remained at the top of its game as a result of its dedicated staff and its immaculate service. superb French vintages and Champagnes, with notable wines from around the world; the perfect accompaniment to a French dining experience. Your evening will be filled with French chic and just a touch of Caribbean zest. Bon Appetit indeed!!! Open all year round from 6:30 pm Tuesday Sunday, Closed Mondays. Last orders 10:30 pm. Le BISTro FreNCh reSTAurANT Patrick Gauducheau, award winning chef and owner of Le Bistro is one of the Who's Who top 100 chefs in the world. As a wellseasoned chef he has worked at the Hotel Conte Vevey, Switzerland, The Reading Room in Saratoga, New York, The Cable Beach Hotel, Nassau, Bahamas and The Hodges Bay Club, Antigua to name a few. Patrick has spent the last 15 years at Le Bistro where he cultivates a personal relationship with his loyal international clientele, taking time to sit with them after diner or converse at the bar into the early hours. He has worked tirelessly along with his staff to ensure the highest possible service. The hostess and manager Philippa Esposito, is also the Pastry Chef. Philippa compliments Patrick's culinary skills with her expertise in desserts and fine patisserie selections. Fellow members of the team are the Cold Prep Chef Prisca St.Ange, Barman Duke Thomas and Sous Chef Janet "Miss Blue" Joseph � they are all responsible for the warm and inviting atmosphere that is Le Bistro. The menu at Le Bistro personifies perfection and caters to every palate. As a starter choose from the wide selection of delicious soups, salads and hors d'oeuvres. Tantalize your taste buds even further with creative main courses. Do not end your evening without sampling one of Philippa's masterpiece desserts. The Le Bistro's wine list is world-class, featuring Tel: (268) 462 3881 | Fax: (268) 461 5543 firstname.lastname@example.org www.antigualebistro.com 190 www.foodanddrink-caribbean.com Curtain Bluff resort Curtain Bluff, Old Road Village, St. Mary's For over 45 years the extraordinary amenities and service at Curtain Bluff has set the standard for excellence throughout the Caribbean. Set on a private peninsula on Antigua's south shore, Curtain Bluff offers a quietly elegant alternative to most other contemporary beach resorts. It features two distinctive beaches, one a calm and tranquil bay beach and the other for those who enjoy the ocean surf. The dining room at Curtain Bluff boasts the finest food and service in the Caribbean. Experience legendary cuisine, a world-class wine cellar containing 25,000 bottles of vintage wines, and live music and dancing in the evening. French-born Christophe Blatz has been overseeing the kitchen at Curtain Bluff as Executive Chef for the past seven seasons, and was Sous Chef for the previous seven years. Christophe Blatz trained under such notable chefs as Alain Ducasse and cooked in some of the finest Michelin star-rated kitchens in France including Les Ambassadeurs restaurant in the Hotel du Crillon, Paris. Chef Blatz's background fuses French continental cuisine with Caribbean flavours and ingredients. Working with him is Mark Andrew Smith, master of the art of pastry making. Chef Smith's extensive resume includes over five years as pastry chef for P&O Cruises and four years as Pastry Chef at Carlisle Bay Resort in Antigua. Chef Smith, together with Executive Sous Chef Burdette Martin, contribute an amazing flavour to Curtain Bluff. Reservations required for lunch and dinner. CurTAIN BLuFF reSorT Toll Free USA: +1 (888) 289 9898 Tel: (268) 462 8400/1/2 | Fax: (268) 462 8409 email@example.com www.curtainbluff.com www.foodanddrink-caribbean.com 191 Coconut Grove Dickenson Bay, St. John's Antigua is known for its sandy beaches and sea which span never ending reaches, but the island's real treasure trove is a little gem called The Coconut Grove. This enviably positioned and time-honoured beach bar and restaurant is a must on your agenda. Visit at any time of the day or night. Dining in a cool, friendly atmosphere makes for a relaxed experience. By day you can enjoy the beachfront setting, by night you'll marvel at the spectacular sunset across the bay. The restaurant's creative Executive Chef Jean Fran�ois Bellanger creates imaginative dishes using the freshest and finest ingredients � sourced locally wherever possible. His well-balanced and varied menu offers children's and vegetarian options. Speciality dishes include the Guyanese Shrimp Piccata wrapped with Bacon and Plantain and served with a White Wine and fresh Parmesan sauce, or the Dickenson Bay Lobster flamb� with a Black Pineapple and Cavalier Rum sauce. Try also the eponymous Coconut Grove Coconut Shrimp. However, excellent food is just one of many attractions at Coconut Grove. The restaurant pays great attention to the quality of the setting, recognising that fine linen, good tableware and quality service elevates a good meal to one of memorable proportions. Coconut Grove never closes. Open for Breakfast, Lunch and Dinner 7 days a week. CoCoNuT GroVe Tel: (268) 462 1538 | Fax: (268) 462 2162 firstname.lastname@example.org www.coconutgroveantigua.net 192 www.foodanddrink-caribbean.com The Cove restaurant The Palms and Vyvien's Restaurants, Blue Waters Resort, Soldiers Bay, St. John's The Cove Restaurant, located at Blue Waters Antigua is one of Antigua and Barbuda's leading fine dining restaurants. Overlooking the northwest coast, the restaurant offers some of the most breathtaking views to be found anywhere in the Caribbean. The architecture embraces traditional and contemporary styles, with flaming torches providing a dramatic entrance. The menu features some traditional specialities together with some dishes with an Asian flavour for those who are feeling a little more adventurous. An impressive selection of fine wines and champagnes is available to complement the menu. Complete the evening with a drink from the classic bar where expert staff will be happy to mix the cocktail of your choice. The Cove Restaurant's spectacular setting, enticing menu and warm ambience blend perfectly to make it a top culinary destination for both residents and visitors from around the world. The impressive Blue Waters luxury resort is situated along Antigua's northwest coast, nestled in the Tel: (268) 462 0290 Fax: (268) 462 0293 email@example.com www.bluewaters.net www.foodanddrink-caribbean.com Tel: (268) 562 2683 Fax: (268) 462 0293 firstname.lastname@example.org historic Soldiers Bay and set amongst 17 acres of magical Caribbean gardens. Enjoy the exclusiveness of this premier resort and relax into the Antiguan pace of life with a visit to one of Blue Waters' first class restaurants. High standards, comfort and enjoyment await you here in paradise at Blue Waters. Take in the breathtaking scenery of lovingly tended gardens whilst you slowly sip a cocktail on the terrace of Palm alfresco restaurant. With exquisite views across the turquoise waters of the Caribbean sea this is the essential venue to indulge in a leisurely Sunday lunch or a romantic evening meal. Open every day for breakfast, lunch, tea and dinner, The Palms Restaurant serves a fixed price, � la carte menu and buffet menu on rotating days. Enjoy the Monday night BBQ with a live steel band or the International buffet on Fridays. Vyvien's � la carte Restaurant is one of Antigua's finest. Open for dinner seven days a week, this fully air conditioned restaurant provides a unique dining experience. The international cuisine offered includes lobster, prime steak, pasta and fresh fish. The wine cellar is a connoisseur's delight, presenting premium European and New World wines and champagnes. The Pelican Bar offers an elegant yet informal atmosphere in which to enjoy a wide range of aperitifs, liqueurs and international cocktails served to you by friendly, professional staff. Both The Palms and Vyvien's Restaurants require reservations and have a dress code of no shorts or t-shirts in the evening. Guests of Vyvien's must be 12 years or older. The CoVe reSTAurANT 193 Warri Pier restaurant Halcyon Cove Rex Resort, Dickenson Bay, St. John's Halcyon Cove by Rex Resorts is right on the beach, so you won't have far to travel for your pre-breakfast swim or romantic, moonlit stroll. Evenings at Halcyon Cove are all about delicious food and authentically Caribbean entertainment. The Warri Pier Restaurant at Halcyon Cove, has one of the most unique restaurant positions in Antigua. Perched above the crystal clear Caribbean Sea on its own pier, this famous public landmark has been synonymous with the Dickenson Bay landscape for years. From this exceptional vantage point you can enjoy breakfast, afternoon tea and a romantic � la carte dinner. Breakfast is continental style, and a relaxing event. During afternoon tea the restaurant provides welcome shade and a range of delicious refreshments. It is also the greatest place to relax with a cocktail and watch the sun go down. After the sun sets, your waterfront dinner experience is a sensual affair - cool sea breezes, romantic lighting and enticing aromas all greet your senses. Prepare yourself for an exciting international menu with Caribbean influences. Executive Chef Brian Joseph has spent 15 years working and training in England with famous celebrity chefs such as Jamie Oliver. His new Warri Pier menu offers a full complement of meat, poultry, fish and vegetarian options. Leave enough room to complete your evening with a tempting dessert. Warri Pier Restaurant is open to non-hotel guests for dinner. It is open every evening except Sundays and Tuesdays, all year round. WArrI PIer reSTAurANT Tel: (268) 462 0256 | Fax: (268) 462 0271 email@example.com www.rexresorts.com www.foodanddrink-caribbean.com 194 Bay house restaurant & Bar Trade Winds Hotel, Dickenson Bay, St. John's, Antigua Sit amongst the vivid colours of the fragrant gardens and enjoy the breathtaking views over the tops of the palms to Dickenson Bay and beyond. Alfresco dining is very much the emphasis here as guests enjoy breakfast, lunch and dinner on the terrace and deck overlooking the Caribbean Sea. Experience the morning breeze, the sunset or a candle-lit dinner at the Bay House Restaurant at Trade Winds Hotel. The Bay House is recognized as one of Antigua's "toptables", offering at an affordable price a fine dining experience. Order a freshly made cocktail and peruse the menu; you won't be disappointed. Quite the contrary, you'll wish you had discovered Bay House long ago. Antigua's little secret is revealed in a delicious selection of inspired cuisine. It will tease you into a choice that will surprise you and tantalise your taste buds. Creative menus are available throughout the day offering a large selection of food to accommodate all palates. Try out the local Antiguan Breakfast, it is a nice way to start the day on our beautiful Island! Carefully selected fresh local produce inspires elaborate dishes on the � la carte menu served in the evening. An extensive list of fine wines will tempt you to relax a bit more into this wonderful location. Head Chef Leroy Hodge along with his experienced and dedicated team will guide you through an unforgettable dining experience in beautiful and relaxing surroundings. The Bay House Restaurant is open continuously from sun-up to sunset and starlight 7 days a week. Book early to avoid disappointment. Breakfast and Lunch are served all day at any time. The � la carte dinner menu is available from 6:00 pm until 10:30 pm nightly. BAy houSe reSTAurANT & BAr Tel: (268) 462 1223 | Fax: (268) 462 5007 www.twhantigua.com www.foodanddrink-caribbean.com 195 Sugar Club Sugar Ridge, St. Mary's Sugar Club is the social and vibrant heart of the newly opened Sugar Ridge Hotel. From early morning until late evening, patrons can expect to enjoy a variety of dining options. By night a vast range of drinks are available in the contemporary bar with piano lounge. The chic restaurant and bar overlook two of the resort's swimming pools and dining is available both indoors and outdoors under covered verandahs. The enticing food selection offered by Head Chef Marvis Brade, keeps on flowing all day long - from breakfast through to dinner. In addition to modern Caribbean specialties, there are lots of choices from burgers, pizzas, pastas, wraps and steaks to fish. There is also a tempting range of light bites available for visitors to sample at the bar. Sugar Club is informal and has a buzzy atmosphere in contrast to Carmichael's fine dining restaurant. At least three times a week there is a great blend of live entertainment, which you are sure to enjoy. Sugar Club has a lively local following, so you'll get to meet some of the great island characters who come to mingle and enjoy the ambiance. SuGAr CLuB The Sugar Club features Antigua's only Aveda Concept Spa with 4 treatment rooms, a hair salon, manicure and pedicure stations. In addition there's a well-equipped Cybex fitness centre and a yoga and pilates studio. Situated within walking distance of many of Antigua's most unspoilt and uncrowded beaches, this is a fabulous location with scenic surroundings. Sugar Club is the place to be seen. Open seven days a week from breakfast which starts at 7am - until late most nights. www.foodanddrink-caribbean.com Toll Free USA: +1 (866) 591-4881 Tel: (268) 562 7700 | Fax: (268) 562 7701 firstname.lastname@example.org www.sugarridgeantigua.com 196 Carmichael's Sugar Ridge, St. Mary's The commanding ridge-top position is second to no other restaurant in Antigua. Carmichael's offers fine dining with a magnificent view that overlooks the entire resort, Jolly Harbour Marina and as far out to sea as Antigua's neighbouring islands. The al fresco restaurant was designed to ensure diners can fully appreciate the landscape from every angle. To say that the sunsets from Carmichael's are sensational is an understatement. There are views literally everywhere. Adding to these stunning surroundings is the equally beautiful food served by Executive Chef Matt Westwood. His delicate presentations intensify the anticipation to sample each dish. The taste will not disappoint. He offers fusion dishes where the Caribbean meets and greets different Continents; cleverly devising his menu to take full advantage of the changing seasonal produce and the fresh catch delivered by local fishermen. Service is unbeatable under the watchful and attentive eye of Restaurant Manager Clifford Haynes. His charming welcome is only the beginning of your memorable experience, and using his excellent bar and wine knowledge, Clifford will perfectly match your drinks to complement your meal. Adjacent to the restaurant's bar, guests may take time out to linger in or around the shimmering infinity pool. It is the perfect pre-dinner setting to sip an authentic cocktail whilst taking in the amazing views. Sipping your cocktail you will begin to realize just what the Caribbean really is all about. Open for lunch several days each week during high season, including succulent roast on Sundays. Dinner is served Tuesday through Saturday evenings. Table reservations recommended. Toll Free USA: +1 (866) 591-4881 Tel: (268) 562 7700 | Fax: (268) 562 7701 email@example.com www.sugarridgeantigua.com www.foodanddrink-caribbean.com Announce your arrival at the Sugar Ridge Hotel reception and you will be escorted by shuttle to Carmichael's. CArMIChAeL'S 197 The Sticky Wicket No.20 Pavilion Drive, Coolidge, Antigua under new management, but still offering outstanding service and an 'All Star Line Up' menu - The Sticky Wicket is back with a vengeance. Soft trade winds and stunning backdrops await guests to Antigua's famous Sticky Wicket restaurant. This unique air-conditioned venue is home to the West Indies Sticky Wicket Cricket Hall of Fame, which is filled with one-of-a-kind cricket memorabilia. The crisp crack of the leather ball against the willow cricket bat echoes around the world-class sporting grounds. Relax at the bar and catch worldwide sporting events on plasma TVs, or if you're lucky, catch some live-action sports in the stadium. Watch at leisure from the comfort of the stylish al fresco terrace. Straight from grill, the Prime Time Barbecue entrees will fire up your culinary senses with 12oz Sirloin Black Angus Steak, Pineapple BBQ Ribs and Honey Roasted Chicken slow-cooked to perfection and paired with such side dishes as Coconut Rice, crispy French Fries and fresh Salads. Or, if you prefer, enjoy a Tex-mex special of spicy Antigua Black Pineapple Quesadillas and Sizzling Fajitas. The Fresh Catch is locally sourced or go for the famous Sticky Wicket Fast Break Sandwiches or choice of Burgers to satisfy. The Barbuda Lobster Salad is sure to entice, and the Striker Wings and Power Play Platter are irresistible. Always leave room for a delicious dessert. Conveniently located across the road from V. C. Bird International Airport; open 7 days a week for lunch and dinner. The Sticky Wicket can be booked for special occasions, banquets and weddings. It also provides an advanced conference venue. Tel: (268) 481 7000/7 firstname.lastname@example.org Facebook: The Sticky Wicket www.foodanddrink-caribbean.com The STICky WICkeT 198 Jolly Beach resort & Spa Jolly Beach, St. Mary's Nestled on the island's best white-sand beach amidst 40 acres of lush gardens, Antigua's Jolly Beach Resort & Spa is an exceptional Caribbean experience featuring friendly Antiguan hospitality, excellent all-inclusive value and convenient amenities. At Jolly Beach Resort & Spa you'll enjoy a great, all-inclusive Caribbean vacation. All 464 air-conditioned rooms and suites have ocean views along a mile-long white sand beach in surroundings that reflect the natural beauty and unique culture of the Caribbean. The all-inclusive dining options range from super casual to tropical chic. Enjoy a variety of cuisines in a casual setting at the Hemispheres International Buffet, where the menus are inspired by world cuisine and change nightly. Or grab a quick bite poolside at the Coconut Grill, just footsteps from the beach. You can also sample fresh seafood and other local flavours at the open-air beachside restaurant Lydia's at Crab Hole Village. For a truly special evening, share a romantic meal, enjoying fine dining and the rich ambience of Risorante Boccicolo, our classic Italian restaurant and antipasto bar. Or try out authentic flavours, ranging from extremely mild to richly pungent, served in elegant surroundings at the Indian restaurant � utsav, whose name means "festival of Indian flavours". Quench your thirst at any of our 5 bars including a cool swim-up bar in our majestic 8,000 sq. ft. Fantasy Pool. And remember, it's all included! Enjoy an exceptional Caribbean Experience. Tel: (268) 462 0061 | Tel: USA +1 (866) 905 6559 Fax: (268) 562 2302 email@example.com www.jollybeachresort.com www.foodanddrink-caribbean.com JoLLy BeACh reSorT & SPA 199 Grand Pineapple Beach resort Long Bay, Antigua Envisage a tropical hideaway where the powdery white sand beach encloses a bay with aquamarine water so clear, it literally takes your breath away. Surrender yourself to the pace of the tropics on your own stretch of beach, and take time to reconnect with your family, your partner, or re-energize your inner self. At Grand Pineapple Beach Resort, relaxation comes easily - that's part of the unhurried charm. From the moment you enter the resort you'll begin to experience its timeless warmth and hospitality. Offering secluded privacy on the undisturbed northeastern coast of Antigua, every aspect of this 25-acre resort invites you to savour the true essence of the islands: From the gingerbread-trimmed guest accommodations that replicate true Caribbean architecture, the cascading greenery of the manicured gardens, to the excellent water sports and fitness facilities and the tantalizing flavours of the resort's 4 dining choices. Footsteps from the beach, the Topaz Restaurant serves lavish buffet breakfasts and buffet lunches. Dinner has overflowing themed buffets and savoury Caribbean barbecues, with an � la carte menu to choose from as well. Rich Italian specialties are served at Chef's Pietro. Piquant Mexican food and authentic Caribbean dishes will have your mouth watering at the Pineapple Grill. Don't miss the funky and famous Outhouse, our eccentric eatery perched atop a cliff with a stunning view of the ocean. Here Miss Mary serves up lipsmacking BBQ ribs and endless island humour. Listen to the pulsating beat of the Caribbean whilst you carve your name into a wood shingle. Party under the moonlight at barefoot beach parties. With so much to choose from, your hunger will have met its match. There are so many extras available, whether you stay for a vacation or just the day. Make Grand Pineapple the venue for your destination wedding. The experienced wedding planner will ensure your special day is unforgettable. Exclusive day-pass packages allow non-resident guests to enjoy the resort's restaurants and amenities all day long, including the lively nightlife entertainment. Tel: (268) 463 2007 | Fax: (268) 463 2452 www.grandpineapple.com GrAND PINeAPPLe BeACh reSorT 200 www.foodanddrink-caribbean.com La Bussola ristorante Runaway Bay, St. John's Chef/Owner Omar Tagliaventi Chef Omar Tagliaventi grew up in the beautiful umbrian countryside in central Italy, where the valleys and hills produce first class wines and world-renowned olive oils. He began his career in 1995 producing supreme Italian cuisine after earning a masters degree in Italian cuisine at the Italian Chef Institute. Having earned a decoration for his achievements, the Italian Chef Federation appointed Omar as the Young Italian Chefs National Advisor. His experiences during those years allowed him to travel all around Europe. He has participated in various culinary competitions in Italy such as `un dolce per la vita' (A cake for life), earning first place with an innovative concept for dessert; and at the `Festival dei primi d'Italia' (Italian National Pasta Festival), where he was rewarded for the preparation of fresh pasta and creative sauces. Omar has also had the pleasure of hosting and preparing exquisite Italian dishes for important politicians and famous personalities from Italian television, music and fashion industries. As stated by Maestro Rapha�l, "The courses that I had the chance to taste prepared by this young Chef, Omar, they are not only nice to watch, but delicious to the palate." La Bussola (The Compass) opened in February 2007 and serves traditional Italian dishes with a `touch of modernity'. In true Italian style the most important elements of this restaurant are quality cuisine, great conversation, impeccable service and striking surroundings. La Bussola is a popular family owned and operated restaurant, which has elevated Italian fine dining in Antigua, creating an elegant culinary experience. Its impeccable design and fresh sensual atmosphere are enhanced by the clever use of low lighting and flowing drapes, creating an experience of sheer intimacy. The restaurant has a beachfront garden, with a shaded gazebo and comfortable loungers. The covered garden terrace is a beautiful new extension to the restaurant. Inside or out this is a perfect setting for any occasion, from casual alfresco lunches to quiet and cozy dinners for two. Seating arrangements accommodate large parties and private events. The menu created by award-winning Chef/ Owner Omar is designed to inspire a symphony of tastes. Main courses include fish, meat and vegetarian choices, and fresh lobster dishes. Dinner however, is never complete without Dolci (dessert). The hot dark chocolate cake set on a bed of English cream and the traditional Tiramisu alla Siciliana are both exceptional. The wine list is impressive, with over 100 wines, and indeed, it does not disappoint. It reflects the essence of the menu, covering a full range of Italian and French classics, New World, Champagne and sparkling wines. Working with Omar is his brother and co-owner, Cristian Tagliaventi. With their friendly and attentive staff the brothers ensure patrons have a pleasurable dining experience in elegant surroundings. La Bussola will give you a truly enchanting dining experience. LA BuSSoLA rISTorANTe Tel: (268) 562 1545 | Cell: (268) 726 5559 firstname.lastname@example.org www.labussolarestaurant.net www.foodanddrink-caribbean.com 201 Cecilia's high Point Caf� Dutchman's Bay, Coolidge Cecilia's exudes island sophistication, yet the casual setting in a beautifully restored chattel house emits a relaxed atmosphere. From the pretty antique furnished verandah, guests are treated to fabulous ocean views beyond the picturesque white sandy beachfront. The freshly prepared bistro menu is as appealing as the location. Cecilia's Italian chef serves delicious temptations from shrimp & avocado salad, to fresh ravioli. Favourites include the fillet of salmon with a dill sauce, fresh red snapper & Swedish hash. Dessert is a must; choose from a wide range. The imaginative drinks list includes homemade Lemongrass tea, Absolute Pear Cider, an excellent old fashion rum punch, plus a quality selection of wines, premium spirits and champagnes. This ultimate `barefoot chic' venue is a perfect place to spend your last few hours in paradise. Check-in here before you leave island. Just 2 mins from the airport with free WiFi internet, beach loungers and a shower to freshen up before you leave. What more could you ask for? Tel: (268) 562 7070 | email@example.com | www.highpointantigua.com The Tides restaurant reSTAurANTS AND BArS Dutchman's Bay, Coolidge An unforgettable feast for the senses awaits diners at the Tides Restaurant. Its elegant beachfront design is built in the style of a traditional Caribbean estate house with a great hall for dining on the inside and two oversize verandahs for alfresco dining. By day, the rear verandah offers breathtaking ocean views across the bay, and the front verandah is set amongst a luscious Caribbean garden. Both are perfect for private parties and intimate gatherings. By night, the great hall emits a warm and inviting glow, welcoming guests inside. Comfortable surroundings, and the friendly, efficient service will totally complement your dining experience. The food is superb offering international cuisine specialising in seafood. A selection of fresh focaccia sandwiches, rotis and salads is available for lunch. The dinner menu is varied. On Sunday afternoons relax with friends or family over a delightful buffet brunch. Enjoy a quality range of wines, champagnes and spirits from the well-stocked bar to round off an exquisite dining experience. Open year round, Tues-Sat Midday-10:00pm. Sun 12:00-4:00pm Tel: (268) 462 8433 | Fax: (268) 460 8433 | firstname.lastname@example.org | www.thetidesantigua.com russell's Bar & Seafood restaurant Fort James, St. John's Antiguan heritage site Fort James is home to the sympathetically renovated Russell's Bar and Seafood Restaurant. Steeped in history, Fort James dates back to the early 18th century. Russell's offers unrivalled views of the entry route to St. John's Harbour. Indulge yourself in the Caribbean inspired seafood selection. Start with a bowl of freshly steamed cockles in white wine sauce and continue with the spiced whole Red Snapper or traditional Antiguan grilled lobster. Russell himself is a charming host and always willing to pass the time of day (or night) with his guests. He hosts relaxed live music sessions weekly and special events throughout the year including live Jazz weekends. Russell's personifies rustic elegance. Be there, with your camera as the sun sets. This is a most stunning venue and Russell's can be booked for weddings and private events. Tel: (268) 462 5479 | email@example.com | www.russellsfortjames.com www.foodanddrink-caribbean.com 202 Caf� Bambula Lower High Street, St. John's Once you enter through the colourful wooden doorway to Caf� Bambula, you'll be transported into a peaceful Caribbean hideaway in the heart of St. John's. Located on Lower High Street next to RBTT bank, and just 2 minutes walking distance from either Heritage or Redcliffe Quay shopping centres. This is where you can thoroughly relax within intimate surroundings and enjoy a personal ambience. The cool alfresco courtyard setting has been attractively decorated with comfortable seating areas and pretty tropical plants. The food served by friendly, knowledgeable staff (Ellen and Daphne)is a French medley with Mediterranean influences, creating a perfect harmony between quality wine and great food. Try the delicious Mediterranean Seafood soup, it's like nothing you have ever tasted! Full Bar... Ap�ritifs... Salads... Plats du Jour... Desserts... and more!!!! reSTAurANTS AND BArS Tel: (268) 562 6289 | firstname.lastname@example.org Chippy Antigua Dickenson Bay, Between Buccaneer Beach Club and Marina Bay Apartments Chippy Antigua features traditional English fish and chips. David and Jane offer a delightful dining experience from their colourful chippy van. Dine under the stars seated in a Caribbean setting by the lagoon, yards from the sea or enjoy your food to take-away. Voted absolutely the best fish and chips, thanks to David's secret batter. Bet you can't resist the sinfully delicious lobster bites!! Scampi (shrimp), sausages and homemade meat pies with gravy all served with chips. You can also pick up excellent, authentic Indian curries and add sides of mushy peas, coleslaw, chips and gooey chocolate brownies to any meal. The Chippy bar also serves a full range of beverages. Look out for new additions to the Chippy menu! You WILL keep coming back for more!!! Informal and kid friendly. Have Fish Will Travel!!! Chippy Antigua can be hired for private functions Open all season round. Wednesdays and Fridays between 4:00pm-9:00pm. Cell: (268) 724 1166 | Cell: (268) 721 2343 | Tel: (268) 560 2334 | email@example.com Miguel's holiday Adventure Prickly Pear Island, off Hodge's Bay Coast, St. John's For over 3 amazing decades Miguel's Holiday Adventure has offered excursions to Prickly Pear Island, a 5-minute boat ride from Hodges Bay. After a delicious breakfast spend time exploring your uninhabited island and snorkelling in the shallow reef, by which time you'll have worked up an appetite for the West Indian buffet lunch. Incredibly, for an all-inclusive price, the menu rolls out with lobster, fish, conch, chicken, rice and salad. The free bar has both alcoholic and non-alcoholic beverages to quench your thirst. A fabulous, essential tour for everyone young and old. Private excursions for special events available. Departing Tuesday, Thursday and Saturday mornings. Call for departure time and bookings. Tel: (268) 723 7418 | Tel: (268) 772 3213 | www.pricklypearisland.com www.foodanddrink-caribbean.com 203 Island B-hive Sports Bar, Heritage Quay, St. John's Sip the Honey... Bite the Comb... Buzz around... Feel at Home. Are you searching for the perfect island sweet spot? Then look no further, buzzing in the heart of Heritage Quay in downtown St. John's is the Island B-Hive - the place to bee! The buzz at the hive offers an experience to live for... unique cocktails, delicious delicacies, sweet music, friendly staff, and exquisite clientele and a serene atmosphere. Island B-Hive caters fully to all your sporting needs. Catch your favourite sport in action from around the world on one of the screens. The Hive is also home to island style, live domino tournaments and live entertainment. The best sports bar anywhere! Taste the sweetness and enjoy an ice cold, nectar-filled Wadadli Beer or a specially mixed cocktail. Stay and take a bite from the comb - bar snacks, main meals and desserts are all served fresh to order. Open from 8:00am - Monday - Saturday. Tel: (268) 481 1322 | firstname.lastname@example.org Sapodilla restaurant reSTAurANTS AND BArS City View Hotel, upper Newgate Street, St. John's Enjoy the best meal in town...at the best hotel in town... The newly renovated City View Hotel situated in downtown St. John's offers 50 spacious, air-conditioned guest rooms with flatscreened televisions, Cable TV, and complimentary Wireless Internet. The Sapodilla Restaurant on the ground floor serves breakfast, lunch and dinner with bar snacks and drinks available throughout the day. Room service is also available. The Hotel caters for weddings, parties and other special events, and their conference facilities are second to none. The two meeting rooms accommodate up to 120 persons, and the George Ryan Conference Room seats 240 persons theatre style. Tel: (268) 562 0259 | Fax: (268) 562 0242| email@example.com | www.cityviewantigua.com kalabash� 10 Vendors Mall, Lower Redcliffe Street, St. John's The Kalabash� vegetarian restaurant has a menu made from fresh produce which is organically grown. You can literally taste the goodness in all the ital/ vegan style dishes. There is also a juice bar with local drinks and smoothies enhanced by fresh fruits. Kalabash� is run by a young, vibrant management team and staff. Popular locally with vegetarians and the health conscious, it is also highly favoured by visitors. Located conveniently in downtown St. John's, the restaurant has a delivery service and is soon to open a second branch in the village of All Saints. Food is served buffet style, to eat in or takeaway. Once you have tried it you will make regular visits a part of your lifestyle. Kalabash� just keeps them coming back. Kalabash� � "Where Vegans Eat." Tel: (268) 562 6070 | firstname.lastname@example.org www.foodanddrink-caribbean.com 204 Caf� Bella Village Walk, Friars Hill Road, St. John's This has to be 2010's most popular out of town caf�. Caf� Bella is a popular eatery with locals, students and tourists. The reasons for this success are several and simple. It is conveniently positioned, air-conditioned, and the food is consistently good quality. Sandwiches, meals, cakes and pastries are all prepared on the premises, which ensure they are deliciously fresh and made to order. There is a large selection of coffees, herbal teas and ice cold drinks. Daily specials may include seasonal soups or smoothies, and breakfast is served all day! A healthy turnover of contented, loyal customers also helps secure the popularity of Caf� Bella. People come to chat, discuss business, shop, read the daily papers and just to admire the art on the walls. Top that with free Wi-Fi, modern Caribbean furnishings and `Izza Bella Style'. Open: Monday�Friday 8:00am�5:30pm. Saturday until 4:00pm. reSTAurANTS AND BArS Tel: (268) 462 3552 (BELLA) Ice Capades Ice Cream Parlour & Deli Friars Hill Road, behind Royal Palm Plaza, St. John's With Sixteen flavours of ice cream, to choose from Ice Capades is both charming and colourful. It is not easily seen from its position off Friars Hill Road. This unexpected little chattel house also serves yogurt, milkshakes, ice cream sodas,deli sandwiches and light food, soft and alcoholic drink. The big secret has been a most wonderful park, well manicured and full of fun furniture for adults to sit and kids to play. Whilst children see saw, play on the slide or wendy house, adults treat themselves to a glass of wine, a beer or favourite tipple. You may also wish to catch up on lunch or have a snack. This cool oasis seems far way from the bustle, it's perfect to unwind from the day's happenings. Patronise Ice Capades and come and relax in the park. Private parties are welcomed with a waterproof tent and an option for party catering etc. . Open every day 11:00am - 7:00pm Closed on Sunday, except by reservation Tel: (268) 562 3844 | Tel: (268) 462 0311 | email@example.com Food Fantasies Plus Ltd. Sir George H. Walter Highway, St. John's To the cavalier onlooker, Food Fantasies Plus Ltd., is just a supermarket; but for those in the know, it's so much more. Conveniently located Food Fantasies is a unique fusion of restaurant, bar, delicatessen, bakery and supermarket, all under one roof. The service is like no other, the ambiance is relaxed and welcoming, and regulars are treated just like family. With convenient opening hours, should you wish to shop or dine, Food Fantasies has it all. The supermarket is fully stocked with prices that can't be beat. The deli offers mouthwatering options for breakfast, lunch, dinner and the bakery produces the tastiest breads and pastries as well as `Special Occasion Cakes'. The restaurant is family oriented and budget friendly with a menu that is most enticing. Nightly specials are on offer from Monday to Saturday. Experience Food Fantasies Plus for yourself. satisfaction is guaranteed. Your complete Opening Hours: Supermarket: 6:30am to 11:00pm. Restaurant & Bar: 11:00am until. Happy Hour EVERYDAY 6:00pm to 8:00pm Tel: (268) 562 7235/36 | firstname.lastname@example.org www.foodanddrink-caribbean.com 205 Subway 2 City Branches: Redcliffe Street, St. John's - Old Parham Road, Top Ranking Building, St. John's SuBWAY� offers a wide range of tasty, healthy sandwiches, salads, wraps and mini subs made fresh daily. Choose from a selection of gourmet breads, sandwich fillings, fresh vegetables and specialty sauces. Or create your favorite salad, "carb-control" wrap, or value meal. For dessert, choose from a selection of fresh-baked cookies, apple pies, brownies, cinnamon rolls and other tasty treats. Additional menu options include Daily Breakfast (7:30am11:00am), Kids Meals, Personal PIZZAS, Catering Platters, Delivery and Phone/Fax orders. Redcliffe St. in the heart of downtown St. John's enjoys a fully airconditioned large dine-in area. Or visit us on Old Parham Road in the Top Ranking Building, with convenient parking. ALL BRANCHES OPEN Monday to Thursday, 7:30am�10:00pm. Friday and Saturday, 7:30am�11:00pm. Sundays and Public Holidays, 10:00am�6:00pm CALL OR VISIT uS TODAY....SuBWAY� EAT FRESH EVERYDAY! Tel: (268) 562 5539 | Fax: (268) 562 5639 | email@example.com | www.subway.com Flamboyage restaurant reSTAurANTS AND BArS Heritage Hotel, Heritage Quay, St. John's Located on the waterfront in downtown St. John's, and nestled amidst a variety of duty free shops and other delightful attractions you will find the Heritage Hotel and Conference Centre. The many conveniences and ambiance of the Hotel and Conference Centre are quite appealing to the discriminating visitor and business person alike. Our accommodations are spacious and comfortable with wellappointed executive rooms and suites, suitably equipped with cable television, mini fridge and free broadband Internet access. Dining on the fourth floor in the cozy and intimate Flamboyage Restaurant is a wonderful experience to savour again and again. Each scrumptious meal served is tastefully presented by welltrained and experienced Chefs. They offer a fine blend of local and International cuisine. Choices range from authentic local Ducana and Salt Fish, to Classic Steak au Poivre to Tandoori Lamb and Chicken from the brand new Heritage Speciality Asian Curry range. Tel: (268) 462 1247/8/2262 | Fax: (268) 462 1179 | firstname.lastname@example.org | www.heriatgehotelantigua.com rituals Coffee house Lower St. Mary's Street, St. John's Relax and unwind at Rituals Coffee House. The hottest new caf� to hit the Antiguan landscape is very conveniently located within minutes of the cruise ship port in downtown St. John's or at the tranquil Jasmine Court on Friars Hill Road. This is a great stop off for breakfast, lunch or just a relaxing break. The ambiance is busy yet comfortable, with an air-conditioned haven in St. Johns. Rituals Coffee House has a full range coffee Barista bar and Chai tea bar. But if you'd like something cool try an ice-cold chiller or smoothie. There are a great variety of Hot Sandwiches, Wraps, Paninis, Philly's, Bagels and Salads and some serious treats like the Mile High cake (a heavenly doorstep of Chocolate). But if that isn't enough there are pastries and muffins too. Definitely grounds for enjoyment this should be a Ritual start any day. Free Wireless Internet access at the downtown branch. Tel: (268) 562 7870/71 www.foodanddrink-caribbean.com 206 roti king St. Mary's Street, St. John's Roti King proprietor Mr Ajim Tahir may have his roots in Trinidad, but he arrived in Antigua in 1967, where he started in business with a mobile shoe store. Many of those same customers patronize Roti King today, even if their shoes have long since worn out. Roti King serves a combination of Caribbean and Indian cuisine in the form of fine Trinidadian fare to excite your taste buds. Their speciality dish is the traditional Roti - made with a curried filling of either beef, chicken, shrimp, conch or vegetables, mixed with spiced potatoes and wrapped in a floured chapatti. Other Trini bites include `Doubles' made with a curried chickpea filling, fried bakes (Caribbean styled dumplings), and the lightly seasoned potato pie (aloo pie) - add to this a little tamarind sauce for a sweet and tangy snack. Daily local lunches, burgers, fries and delicious homemade local juices add to the choice, making this an ideal stop to refuel throughout the day. A great venue for vegetarians. "Savour da flavour" of the full Trini experience here in Antigua! Open Mon-Thurs 9:30am-12:30am and until 2:30am Fri and Sat. reSTAurANTS AND BArS Tel: (268) 462 2328 Delightful Chinese restaurant & Bar 2 City Branches: St. Mary's Street, St. John's - Old Parham Road, St. John's Delightful Restaurant is one of Antigua's most established and recommended chinese restaurants. Hardly surprising, as Mr Yang has almost 20 years experience serving authentic Chinese Food in Antigua. Delightful's menu is brimming with a tantalising selection of Chinese cuisine, which appeals to the local market and tourists alike. For vegetarians, seafood lovers and meat eaters, delicious oriental fare makes eating out a delightful experience. The menu is varied and changing. Delightful promises a dish to suit everyone's taste. Delightful boasts a fully stocked bar at both locations, where visitors may relax before eating or delay departure after their meal. Meals are served in the main dining room, but Delightful also offers a private dining room at their St. Mary's Street branch. This comes complete with a Karaoke machine that makes for an entertaining night out with friends. Open 7 days a week all year round. Tel: (268) 462 5780 | Tel: (268) 460-1688 | Fax: (268) 560 9988 | email@example.com one Stone Ital Shack 2 Branches: Independence Avenue, Opp. Country Pond, St. John's - Cobbs Cross, English Harbour, St. Paul's Shoy Southwell, better known as One Stone has been in the business of providing top class ital-style vegetarian food to the public of Antigua and Barbuda for 10 years. Business began simply because Shoy loved to cook and recognised the niche of providing good healthy food to the public. The business began from a strong foundation, out of his mother's kitchen. He started with a friend who was also a cook and who is no longer with the business, but is credited as a founding member. "We began by doing Ital food, which is coconut milk food", says Shoy. He feels strongly that One Stone has revolutionized the taste of Ital food. "People would come from all over the island just for a taste of our food. Tourists to the island literally tracked down the restaurant just to experience our delicious vegetarian foods". One taste of One Stone's food and any misconceptions go out the window. The food is delicious, good for you. It will be an instant hit if you're trying it for the first time. Cell: (268) 785 6065 | Cell: (268) 770 3786 | Cell: (268) 722 8661 www.foodanddrink-caribbean.com 207 C & C Wine Bar Redcliffe Quay, St. John's It must be stated that C & C Wine Bar is the place for wine lovers and has been a favourite hot spot since its opening in 2004. For those who don't know, C & C Wine Bar simply exudes style and elegance, offering the best in quality South-African wines for all occasions. Many have wined, dined and recommended the wine bar without hesitation, and have enjoyed the many characters that have frequented it over the years. Whether you are conducting business, escaping from it, or seeking refuge, look no further! You have found the right place; a sophisticated environment with a little rustic charm. Over the years the charm has only grown and the wine has remained sublime. Meals are served on special evenings and the bar snacks will delight. Also stocked are a good selection of spirits including the exclusive Imoya brandy, soft drinks and great coffee. Wine is sold by the glass, the bottle or the case and those uncertain of their requirements will be invited to a wine tasting. Open: Mondays to Saturdays � 10:00am until. Tel: (268) 460 7025 | Cell: (268) 464 3975 | Fax: (268) 561 0221| firstname.lastname@example.org Mama Lolly's Vegetarian Caf� reSTAurANTS AND BArS St. John's MAMA LOLLY'S GOES DELIVERY ONLY. After 12 years of proudly preparing delicious meat-free and healthy seafood dishes Mama Lolly's Vegetarian Caf� has made some changes. Maxine and Donna-Lee the mum and daughter team are cooking up a storm from a new location and bringing it straight to your door. "We thank you for allowing us to feed you during the past 12 years and can't wait to show you what we have new in store...No meat is still a treat at Mama Lolly's" � this is the promise made to customers by Maxine and Donna-Lee. Their successful vegetarian caf� delivery service, serves an affordable wholesome vegetarian menu, with the exception of seafood specials. The delivery service will include a full range of Mama Lolly's delicious Caribbean vegetarian meals, seafood dishes, fresh fruit smoothies, blended tropical fruit juices, vegan cakes and other healthy tasty treats. All are only a call away and brought directly to you! Give Mama Lolly's a call and live a tastier and healthier lifestyle. Deliveries from 11:00am to 4:00pm Monday to Friday. Tel: (268) 562 1552 | Cell: (268) 784 6368 (MENu) | email@example.com | firstname.lastname@example.org New Thriving 3 Branches: Sir George H. Walter Highway, Long Street, and All Saints Road, St. John's A new experience in Chinese Cuisine Located 2 minutes from the Airport, with two venues in St. John's, New Thriving has offered a new experience in Chinese Cuisine since 1998. Proprietor Raymond Yhap and wife Anna have deep culinary roots which are evident from the extensive and mouth watering menu. All foods are cooked in 100% vegetable oil. Hot and Spicy dishes can be altered according to your requirements. Important to note is the Weight Watchers Menu, which uses all natural sauces and steamed rice, which has no cholesterol. On this menu the Tofu is cooked with No Oil! Instead food is cooked with a mix of steamed vegetables and a natural garlic sauce (a secret Chinese skill). The Daily Specials are served with, fried rice, white rice, chow mein or french fries. New Thriving continues to expand its cuisine and have added a grocery store at their All Saints Rd branch. Tel: (268) 562 0046 (Sir George H. Walter Highway) | Tel: (268) 462 4611 (Long St.) | Tel: (268) 562 6968 (All Saints Rd.) www.foodanddrink-caribbean.com 208 Big Banana - Pizzas in Paradise Redcliffe Quay, Redcliffe Street, St. John's Big Banana Holding Co Ltd (Big Banana) was established in May 1985 and launched its first restaurant, Pizzas in Paradise, at the historic Redcliffe Quay, in St. John's, Antigua. Since then, "Pizzas", as it is more affectionately known by locals, has established itself as a local hot spot and meeting point. In 2010 after a short period spent at new premises, Pizzas relocated to its former location in Redcliffe Quay. The new alfresco restaurant has a different setting and a cool fun design! The menu has hardly changed and the prices not at all! Jeff Hadeed the owner explains, "The atmosphere and environment is different to before, everything has its time, but we still want our customers to feel at home, and feel that Big Banana is still the place to get a great pizza, have a drink after work, meet friends and bring the family. We continue to offer the same great delivery service for those who can't get to us." Open weekdays from 11:00am- 10:00pm. Weekends 11:00am11:00pm. reSTAurANTS AND BArS Tel: (268) 480 6985/70 | email@example.com | www.bigbanana-antigua.com Joe Mike's hotel Plaza Hotel, Restaurant, Casino & Sports Book, Nevis Street, St. John's Joe Mike's Hotel Plaza is conveniently located in the heart of St. John's. The popular location provides easy access to Antigua's commercial centre, visitor facilities as well as beaches and historic sights of the Island. Joe Mike's central hotel offers 12 air-conditioned double rooms, each with cable TV at very reasonable rates. The restaurant serves up Antigua's finest local cuisine buffet style and also offers customers � la carte dining. There is always a good selection of poultry, meat and fish dishes, with a choice of tasty sides. Come out to play at the modern casino, which is conveniently located within Joe Mike's plaza, it hosts the widest variety of slot machines, table games and sports book with live horse racing. Tel: (268) 462 1142/3244/3477 | Fax: (268) 462 6056 | firstname.lastname@example.org Splif's Bar, Grill & Club Old Parham Road, Near Antigua Recreation Grounds (ARG), St. John's If you're looking for a family-run, unpretentious relaxed bar on the edge of the capital, then we've found somewhere that encompasses everything you need. This roadside bar, grill and nightclub has a broad appeal, which attracts everyone from lunchtime office workers, pit-stop shoppers to after work drinkers. It is undoubtedly the place to be during the island's major sporting events and during Carnival celebrations, where you get a bird's eye view of the parade and all the action. The menu is fast food with local Antiguan daily specials. Karaoke nights are always good for a laugh and well attended. Friday and Saturday are party nights, and can last late into the night with Red Hot DJ's, spinning great tunes. Prices are very attractive. At Splif's there are no happy hours, just happy days! Splif's is open Monday-Saturday. Cell: (268) 720 6681 | Cell: (268) 779 9291 www.foodanddrink-caribbean.com 209 Commissioner Grill Commissioner Alley and Lower Redcliffe Street, opposite Redcliffe Quay, St. John's Convenient to the cruise ship dock and downtown St. John's, this restaurant was established by Conroy White, a busy entrepreneur known by virtually everyone in Antigua. His premises occupy a 200-year-old white-painted, clapboard-covered house that functioned 40 years ago as a bottle factory. Today its cool, thick-walled interior is an inviting and restful place for drinks and for tasty Caribbean food that includes lobster club sandwiches, fish soup, grilled mahi mahi, mixed seafood grills, baked snapper, marinated conch, salads and burgers. The food is always reliable and satisfying. Many locals stop off at Commissioner Grill for a freshly brewed coffee and a chat about the week's happenings. Then as the conversation begins to flow they move onto something more substantial, like a succulent steak with an old-fashioned rum punch or bottle of wine. Tel: (268) 462 1883 Caf� Napoleon reSTAurANTS AND BArS Redcliffe Quay, St. John's Caf� Napoleon is a quaint stonewalled bistro set in Redcliffe Quay, the most picturesque part of town. The restaurant provides the perfect cool and shaded venue to escape the crowds of downtown St. John's. It is a longstanding and popular restaurant with both locals and tourists, and the food is of a high quality. The extensive bistro style menu offers delicious breakfast and lunch selections. Lunchtime recommendations are the Classic Tuna Nicoise Salad, blackened tilapia fillet and the curried chicken roll. A good variety of wines and champagnes is also available. Otherwise relax with a cool beer, a milkshake, or simply take in the peaceful surroundings over a cup of tea or coffee. The friendly service is bound to put a smile on your face and persuade you to stay a little longer. Opening Hours: Monday-Saturday from 8:00am until 4:30pm. Tel: (268) 562 1820 | email@example.com hemingways Caribbean Caf� Lower St. Mary's Street, St. John's Hemingways is located in a historic West Indian style wooden structure built in the 1800s, the premises were once those of a well-known hotel called Jardines. Hemingways features a dining terrace overlooking central St. John's, where you can enjoy the cooling breezes of the trade winds, while watching the hustle and bustle of the Caribbean town. Hemingways Caribbean Caf� is a long-established family run restaurant and is well publicized in travel guides such as Frommers, Fodors and many more. Whether for breakfast, lunch or dinner, or a refreshing afternoon stop off Hemingways provides the best quality food in a truly tropical setting. Come join us for a unique Caribbean experience. Hemingways are proud of their Chefs Angela and Andre, have cooked here for many years. With their wonderful creativity, they have successfully married the island's spices and flavours with international cuisine. Angela and Andre invite you to Hemingways, to share in their love of the Caribbean Hemingways is open from 8:30am until 10:00pm Tel: (268) 462 2763 | Fax: (268) 461 0277 | firstname.lastname@example.org | www.hemingwayantigua.com www.foodanddrink-caribbean.com 210 Leah's The restaurant Inside Madison's Casino, Runaway Bay, St. John's Discover Antigua gourmet dining at Leahs The Restaurant. An intimate venue, boasting sophistication on all levels. It is a hidden jewel situated behind Madison Casino on the thriving Dickenson Bay strip. On entering the restaurant you'll be greeted by friendly staff and tranquil surrounds. The rich Indonesian-style decor is set off by candlelight, while full-length windows frame Antigua's beautiful coastline. Dine alfresco on the deck if you prefer the warm breeze of balmy nights. Settle in and savour a top-class dining experience. The menu is extensive and appetizers and entrees certainly do not disappoint. Generous portions may leave little room for dessert, but why not make space to share "Death by chocolate", which is served for two. You will not regret it! The fine food is fully complemented by a comprehensive world wine and champagne list. Beware, one glass is guaranteed to lead to another. . . Reservations recommended reSTAurANTS AND BArS Tel: (268) 562 7874 | email@example.com | www.rushantigua.com In the Backyard Bar Sir Vivian Richards Street, St. John's Come and experience what this hidden treasure is all about and join us at In the Backyard Bar & Restaurant, a favourite weekend 'liming spot'. This unique establishment is open all year round and entertains new faces each week. It is truly as its name suggests a "Caribbean Backyard Bar" nestled in the backyard of the owners. They serve great tasting local food and drink in a laid-back island atmosphere. Locals and visitors alike travel from near and far to sample a taste of the Backyard's speciality light bites. On offer are scrumptious servings of seafood water, fried fish, BBQ pork ribs and chicken. Also served are great bar snacks like souse, salt fish cakes, conch fritters, rice pudding and simple burgers. Enjoy the friendly hospitality and a fabulous mix of people at the Backyard Bar. Open weekends, Fridays from 5pm-until and Saturdays from 1pm Tel: (268) 723 9440 rainbow's end Bolans Main Road, St. Mary's Rainbow's End's warm and friendly proprietor Debbie Airall Thompson offers a varied local menu at reasonable prices. Here is a great comfort stop found on the main route to Jolly Harbour, just before entering Bolans Village. Stop off to sample Debbie's `catch of the day', a shrimp kebab, grilled lobster or calamari. The takeaway baked chicken and rice is a firm favourite. An extensive menu awaits you at this wayside restaurant, even if all you require is a quick burger or pizza. You must sample the Seafood Platter, which comes HIGHLY RECOMMENDED! There is a fully stocked bar on hand to satisfy a parched throat, serving both alcoholic and non-alcoholic drinks. Also a television provides entertainment if you wish to while away some time before heading to one of the numerous beaches near by. Rainbow's End has a catering service and they are happy to cater for your wedding, party or special event. Tel: (268) 562 2789 | Cell: (268) 724 3261 | firstname.lastname@example.org www.foodanddrink-caribbean.com 211 Castaways Beach Bar & restaurant South Beach, Jolly Harbour, St. Mary's The warmest, azure waters of South Beach, Jolly Harbour lap just a few feet away from tall palms that shade one of the best finds in Antiguan restaurants! Delectable goodies are served daily from Midday until 10:00pm. Ramping it up, Castaways has added specialty nights to delight everyone. You will love the Baiigagni fritters, Shrimp rotis and Beef-potato curry on Caribbean Curry Mondays. Check out the exciting all Asian Night Thursdays with superb sushi and Chef Yin's fresh Won Ton, Lemon shrimp and lobster. Friday night is the Karaoke Bonfire beach party. Castaways is proud to provide an informal and relaxed atmosphere with friendly, efficient service. It boasts an excellent family location with its own cool children's play area, VIP parking, free sunloungers, showers and volleyball. Castaways also offers special party planning. Meet at the beachfront for Castaways Sunset Happy Hour between 4:30-6:30pm everyday! Tel: (268) 562 4446/45 | email@example.com Cocos hotel Antigua reSTAurANTS AND BArS Mount Prospect Estate, Valley Road, St. Mary's At COCOS, the philosophy is simple. We ensure that every experience is pleasurable to your senses and that our food and wines are chosen with this in mind. Whether it be a simple crisp salad at lunch or grilled fish straight from the ocean for dinner, all ingredients used in the preparation of our dishes are chosen with the utmost care to ensure that they are organic and fresh. Only the best will do. This, coupled with the restaurant's romantic location - perched on the hillside, giving every diner a stunning vista out across the sea - make COCOS the perfect place to dine. We depict an idyllic Caribbean setting with understated quality and style. COCOS serves a contemporary mix of international cuisine, with a strong local influence. We ensure the highest levels of service from our staff - always with the friendly Antiguan smile. Reservations in advance are recommended. Tel: (268) 460 2626 | firstname.lastname@example.org | www.cocoshotel.com Gibson's Crabbe Hill Beach, St. Mary's Gibson's has established itself as one of the most popular beach restaurants in Antigua. At Gibson's you can spend the day relaxing on the beach, whilst sipping wine or beer, swim in crystal clear waters, then maybe enjoy a lunch of Smoked Salmon followed by Whole Red Snapper or a Lobster Salad. In the evening Gibson's takes on a more romantic atmosphere. Come early and enjoy the magnificent sunset. Sip a cocktail on the terrace, then select your dinner or simply enjoy the view. The Bar is stocked with a quality assortment of champagnes, wines, draft beer, English ales and cider. On Sundays there is a traditional English Sunday Roast with Yorkshire Puddings and all the trimmings, as well as their regular menu and booking is advisable. Private parties and beachfront weddings can all be catered for. Wish you were here! Great food, Great views, Great beach. Open on Christmas Day and New Years Eve. Open for Lunch and Dinner from Wednesday - Saturday. Lunch Only Sundays. Tel: (268) 562 2218 | Cell: (268) 773 0057 www.foodanddrink-caribbean.com 212 Dennis Beach Bar & restaurant Between Little Ffryes & Ffryes Bay Beaches, St. Mary's Dennis' delightful venue is situated on a hill with 360� views overlooking spectacular beaches. This is one of the most splendid views in Antigua. The man from Bolans continues to go from strength to strength. His homely restaurant and cute beach bar with luscious landscaping are available for private functions including weddings, parties and BBQ's. Dennis continues to celebrate international and local events including St Patrick's Day, Thanksgiving, Christmas, Carnival and exciting Full-Moon parties with Bonfires in November. Popular with everyone, Dennis caters for individuals, couples and groups. Professional bar staff are on hand and if you visit a second time you and your personal drink will be remembered. You are welcome to stay as long as you like at Dennis'. His new hillside guest cottage is perfect for romantic nights under the stars. P Great local fare! Happy Hour 4:00-6:30pm. Open all year round .S. 6 days a week. Closed Mondays (Open Bank Holidays) reSTAurANTS AND BArS Tel: (268) 461 7651 | Cell: (268) 728 5086 | email@example.com | www.dennis.ipage.ag oJ's Bar & restaurant Crabbe Hill Beach, St. Mary's Magnificent sunsets and breathtaking views form the picturesque setting for Oliver and his wife Angie's true Caribbean beach bar and restaurant. OJ's Bar and Restaurant oozes character and is clad with interesting items washed up on the beach or retrieved from the sea. This venue has a welcoming ambience. The upper deck, called The Tittle Lounge is great for those seeking the sun by day or sea breeze by night. Catering for intimate weddings and private parties, OJ's is an idyllic beachfront location. Once you have worked up an appetite, perhaps with a swim in the crystal clear waters, you can do no wrong by trying an outstanding local dish. OJ's specialty is fresh seafood and their famous Red Snapper is always grilled to perfection. Alternatively, you could try a lobster salad, saut�ed shrimps or Sirloin steak. OJ's offers a good wine list, but the recommended island rum cocktails are not for the faint hearted! OJ's jazz extravaganza takes place on Fridays, with live entertainment on Sundays. Tel: (268) 460 0184 | Fax: (268) 462 8651 Turners Beach Bar & restaurant Turners Beach, Johnson's Point, St. Mary's Turners is a family affair where Emilindo and Rose Turner have made this beach restaurant a landmark on the sandy southwest coast of Antigua. The beach is simply beautiful, ideal for beach sports like volleyball, but for those too relaxed to do anything other than swim, the shallow turquoise waters are perfect for snorkelling. Equipment for both activities can be rented at the bar. The authentic beach restaurant has sparkling sand underfoot and flourishing palm trees adding to the shade. A raised deck extension is great for large parties. The menu includes some of the best Antiguan food this side of the island. Start with the fish cakes or conch fritters for an appetizer. Follow this with fillet of snapper, curried chicken, babyback ribs or roti, an Antiguan favourite. Food is served Buffet style on cruise ship days, not to be missed! With added extras like a convenient shop selling gifts, sandals and ice creams it's hardly surprising that this venue is much-loved by all. One visit is never enough! Tel: (268) 462 9133 | Fax: (268) 560 8114 | firstname.lastname@example.org www.foodanddrink-caribbean.com 213 hamilton's Wine Bar & Bistro Officers Quarters, Nelson's Dockyard National Park, English Harbour New opened for the 2010/2011 season is a chic and stylish harbour-side wine bar and bistro located within Nelson's Dockyard National Park at English Harbour. Lunch and dinner is served on the beautiful dining terrace with views of the visiting yachts and beyond towards Freeman's Bay and Galleon Beach. The exciting menu features simple, fresh, fabulous dishes which are complemented by an exciting selection of quality wines from around the world. Hamilton's will host regular live music from a variety of local groups and performers. Sunday's will be a relaxed, chilled out affair with music to watch the sun go down. The wine bar and bistro also host regular wine and champagne promotions to complement our Sunday ambience. Reservations are recommended (closed Wednesday). Tel: (268) 562 7151 | Cell: (268) 720 7511 | email@example.com Galley Bar reSTAurANTS AND BArS Nelson's Dockyard National Park, English Harbour Join all the crew for breakfast, lunch or an evening bite at the Galley Bar. It is a hive of entertainment where captains, crew, backpackers, locals, tourists and professionals from all corners of the globe have met and conversed for over 20 years. The bar's historic setting was once the site of Nelson's kitchen in the dockyard. Take full advantage of the harbour edge views and marvel at the impressive yachts or hillside landscape. Light meals and a fully stocked bar are available throughout the day and evening, ranging from burgers and fries to sandwiches and salads. All meals are freshly prepared and good value for money. On Sunday evenings the Galley Bar comes alive to acoustic vibrations. Gather one and all as live bands unite patrons with musicians from around the globe, celebrating the richness and diversity of world music. Everyone is welcome at any time of the day, but it is especially magical as the sun goes down. Open daily year round - 7am in High Season (8am Low Season) Tel: (268) 460 1533 | firstname.lastname@example.org Copper and Lumber Store Hotel, Restaurant and Pub, Nelson's Dockyard National Park, English Harbour Fascinating historical splendour awaits you on the discovery of the Copper and Lumber Store Hotel, Restaurant and Pub. This is one of only two hotels situated within Nelson's Dockyard, and is a unique blend of gracious living and intriguing historical value. Hotel rooms are available all year round. Discovering modern comfort amidst a lovingly restored landmark is a priceless experience. The dockyard was built from 1725 onwards and the Copper and Lumber Store was noted to have been constructed in 1783. The Wardroom Restaurant is a charming English dining room opening out to a tropical courtyard filled with bougainvillea. It serves International cuisine mixed with the flavours of the Caribbean. In contrast to the more formal dining experience of the Wardroom, there is also an English Pub. It has a succulent Caribbean flavour, serving traditional food daily. The refurbishment of the intimate lounge area provides a shaded outdoor patio for evening drinks with friends. Tel: (268) 460 1160/59 or 562 5614 | Fax: (268) 460 1529 | email@example.com | www.copperandlumberhotel.com www.foodanddrink-caribbean.com 214 Mad Mongoose Yacht Club Road, Falmouth Harbour The hugely popular Mad Mongoose Bar and Restaurant continues to delight patrons and retains its position as one of Antigua's hottest spots. During Antigua's Charter Yacht Shows and Sailing Week the Mad Mongoose takes over the scene - drinks flow hard and fast as the crowd enjoys the festive mood. Throughout the year you are assured of the same great surroundings, service and atmosphere. The 3 table pool room and live sporting events in the sports bar provide constant entertainment. Party goers need no excuse to get down and rock the house until the wee hours of the morning, and at the end of the night it's hard to get patrons to go home. Chef Bazil Meade serves up a scrumptious fixed price menu with a fusion of English and West Indian fare. All meals are big on portions, but small on prices. The signature dish is the Mad Mongoose Steak and Guinness pie. Free WIFI internet is 24/7 and there is a live Web Cam at the bar. Open everyday during High Season: Daily Lunch 11am-5pm, Dinner 6.30-10pm. Low Season: Friday-Monday 4pm-Late. reSTAurANTS AND BArS Tel: (268) 463 7900 or Cell: (268) 728 2897 | firstname.lastname@example.org | www.madmongooseantigua.com reef Gardens Falmouth Main Road, Falmouth Harbour Dive on in, for a scrumptious seafood dinner at Reef Gardens. What are you waiting for? A relaxed atmosphere, lush tropical gardens and fabulous views of Falmouth Harbour await you at the newly opened Reef Gardens Guest house, Bar and Restaurant. The waterfront venue is the perfect place to watch the sunset. Sit in the garden gazebo or chill on a picnic bench, grab yourself a half price cocktail, (from 5-6pm) then just sit back and enjoy the show.. This is a child-friendly environment with a fun and tasty kiddies menu and lots of space for adventure. Their annual children's Halloween Party is the biggest and scariest on island. Reef Gardens is an enchanting venue for private parties, weddings and special occasions; they can also cater for your event. Reef Gardens is home to the Mount Gay Red Cap Party in April and is the year round home of the Antigua and Barbuda Canoe Association. They also have free WiFi internet and a dingy dock for easy harbour access. Tel: (268) 463 7838 | Cell: (268) 728 2897 | email@example.com | www.antiguanice.com/v2/client.php?id=22 Johnny CoconAt Antigua Slipway, Nelson's Dockyard National Park, English Harbour As Johnny CoconAt goes into its 3rd successful season their aims remain focused on good quality food, friendly attentive service, cool music, good wine or cold beer and a fabulous view. Located in a wonderful position overlooking Nelson's Dockyard right on the water's edge with the sweet sound of waves crashing under the wooden deck. Nat the owner landed in Antigua carried by his passion for food and love for life. He looks after the guests while his chef creates the finest dishes with the freshest ingredients from island. Open non-stop from midday onwards, serving casual lunches and fine dining with a fusion of local products and international flair. From classic wood-burning oven Pizza to a fresh Lobster or grilled Catch-of-the-day with grilled vegetables, a balsamic reduction and pan-fried spinach. Enjoy a great dining experience in a stunning location. Love Life. Love Food. Love Antigua Take advantage of their early morning freshly baked bread delivery service to yachts in the harbour. Open hours: Midday until late. Closed on Wednesdays Tel: (268) 562 5012 | firstname.lastname@example.org | www.johnnycoconat.com www.foodanddrink-caribbean.com 215 Le Cap horn & Pizzeria Dockyard Drive, English Harbour The key to Le Cap Horn's success is the restaurant's passionate owners Gustavo and H�l�ne who have created a haven for excellent contemporary French dining with a hint of Creole influenced cuisine. Their charming dining room is nestled away behind an attractive trellis facade framing a tropical garden that surrounds the restaurant. At Le Cap Horn friendly service, creativity and quality reign. For a more casual affair, visit Le Cap Horn's adjoining Pizzeria. This cosy spot offers a more rustic ambience with picnic-style seating, low lighting and an authentic wood-burning oven. A great venue for families and groups of friends. Choose from over 12 varieties of traditional Italian thin crust pizzas, or create your own combination. The Pizzeria is exceptional value and a fun evening out. Takeaway pizzas are also available. Both restaurants serve dinner only from 6:30pm-10:00pm (11:00pm for the Pizzeria). Closed Thursdays. Tel: (268) 460 1194 | Fax: (268) 460 1793 Trappas restaurant & Bar reSTAurANTS AND BArS Dockyard Drive, English Harbour Trappas is relaxed with an efficient and family-friendly service. Simon and Caroline Tranter run this tight ship with gusto and warm smiles. The food is delicious, consistent and very affordable and the menu is so large so you will need to return and return. Trappas literally sets the bar in English Harbour. This formula has worked with locals, yachties, expats and families alike. It must also be noted that the restaurant is open almost all year round. On the menu are gems such as Tuna Sashimi, fried Calamari and grilled Grouper fillet. Enjoy hand cut Strip Loin Steaks, Asian stir-fry, vegetarian dishes and traditional West Indian curry. It's a great place to sample Caribbean food and a little of everything else. Great for a light meal, soup or salad as well as a fantastic range of full course meals. There is also a Kids Menu available. The choice of wines is excellent and the bar is well-stocked, as will be your glass. During busy times you are advised to get there early or make a reservation in advance. Monday to Saturday 6:00pm-10:00pm during high-season. Closed Sunday and Monday during summer. Tel: (268) 562 3534 | Cell: (268) 728 2880 | email@example.com Cloggy's Antigua Yacht Club, Falmouth Harbour Enjoy front row views of the mega yachts that grace Falmouth Harbour Marina as you are entertained by Dutch hosts Ton and Vanessa Smit. These experienced restaurateurs provide consistently first-class bistro style food.The light and uncomplicated Mediterranean inspired menu has a good selection of delectable offerings. From sandwiches to fresh fish, lobster, salads, grilled meats and vegetarian dishes there is something to please everyone. There is a great range of appetizers and light bites, also a cool kids menu. Sunday is a great day to be pampered � at Cloggy's Sunday Lunch. At Cloggy's the excellent service is prompt and unobtrusive so you can take your meal at whatever pace you want. It's ideal for an unhurried lunch with chilled ros�, or suitable for business meetings with free internet access. Dinner is atmospheric and wonderful for a lingering meal. Enjoy the upper deck for a totally new feel, with fresh sushi served in season and a special yacht lunch delivery service. Open for lunch and dinner Tuesday-Saturday. Brunch only on Sundays Tel: (268) 460 6910 | Cell: (268) 464 0957 | firstname.lastname@example.org | Facebook: cloggysantigua www.foodanddrink-caribbean.com 216 Bumpkins Beach Bar Pigeon Point Beach, Falmouth harbour Bumpkins Bar, developed by a group of local friends, has been a lovable oceanfront hideaway on Pigeon Beach for close to 20 years. The large wooden verandah extends out over the spotless beach, providing a sheltered observation deck with views across the harbour. As one would expect from a traditional Caribbean beach bar the beers are ice cold and the rum strong. Bumpkins blend their rum based cocktails with fresh local fruit � Banana Pi�a Colada is a must. uncomplicated Caribbean specials such as garlic shrimp and grilled lobster are delicious, but the BBQ ribs served with real potato wedges and salad is simply finger licking good! For light snacks, chicken, burgers or wedges are some of the best on island. Bumpkins is traditionally a daytime venue, it now serves an evening menu 6-10pm, Thurs-Sun. The beach bar is transformed into a social beachfront restaurant serving a delicious new Caribbean/Mediterranean menu and good wine. Also enjoy frequent evening and full moon parties on the beach. reSTAurANTS AND BArS Tel: (268) 562 2522 The Captain's Quarters The Catamaran Hotel, Falmouth Harbour The Captain's Quarters, aptly named, but the crew also love this hidden gem. It is a lovely waterfront restaurant with alfresco dining on the harbourside gallery or dine in style inside one of the two air-conditioned saloon dining rooms. Should you wish to start your meal with a drink or two, there is a fine bar, attractive to the most seasoned seaman. If you like to hang out with friends there is a good pool table. Live entertainment from local bands and performers form a regular part of the evening proceedings. The menu serves traditional Caribbean inspired meals and light bites, with enough choice to satisfy all tastes. A pretty venue to hire for intimate weddings and celebrations. You can also stay at the Catamaran Hotel which is adjacent and has picturesque rooms and villas overlooking the water. Enjoy this popular venue with family or friends. Come for breakfast, lunch, dinner or drinks 7 days a week between 7:00am and 11:00pm Tel: (268) 460 1036 | email@example.com | www.antiguanice.com/captains_quarters/index.html The Beach house Long Bay Hotel, Long Bay Beach, St. Philip's Long Bay is all about ease, while pampering our guests and visitors alike. Most people in Antigua will agree that the beach at Long Bay is by far the best in its natural beauty and its friendliness towards bathers. Located directly on the beach, The Beach House Restaurant and Bar serves hearty breakfasts, light varied lunches, offering omelettes, salads, burgers, local fish and snacks along with gourmet dinners. Our Beach House Bar offers cool drinks delivered to you while you relax in a lounge chair on the beach or enjoyed on our patio. As the day wanes and the sun sets behind the distant hills our restaurant's atmosphere transforms into one of the most relaxing and romantic locations on Antigua. We suggest you enjoy a superb bottle of wine, or you might choose to try our Real Caribbean Rum Punch at the ending of another perfect day. We all look forward to introducing you to our idea of Island style. Hours: 7:30am to 10:00pm - 7 days a week Tel: (268) 463 2005 | Tel: (268) 770 9659 | firstname.lastname@example.org | www.longbayhotel.com www.foodanddrink-caribbean.com 217 uncle roddy's Beach Bar & Grill Coral Group Bay, Barbuda uncle Roddy's is Barbuda's first and only fully solar powered beach bar and grill. Situated on a pristine strip of white sand beach this is definitely one of the best spots to enjoy a lunch by the ocean. uncle Roddy's is open every day and specialises in lobster and local catch of the day dishes. The fully stocked bar includes ice cold local and imported beers, wines and spirits. So whether you want to just chill on the beach with a few drinks or enjoy our famous grilled Barbuda lobster, uncle Roddy's has you covered. If you are arriving by yacht, just anchor at Coco Point and uncle Roddy will arrange a ride to pick you up. There is also a fantastic three bedroom ocean view villa right next door to the bar available for anyone looking to stay for a few days in Barbuda. Open Monday-Saturday 11:00am-10:00pm. Reservations for lunch and dinner are required to ensure product availability. Sunday lunch by reservation only. Tel: (268) 785 3268 | email@example.com | www.uncleroddys.com The Green Door Tavern reSTAurANTS AND BArS Madison Square, Codrington Village, Barbuda The Green Door is Barbuda's original party destination and claims to be the oldest establishment in Barbuda. After a quick chat with the owner Byron Askie, you will realise that the Green Door is more than just a bar. Of course you can enjoy a cool refreshing glass of whatever your tipple may be; and the bar is open all day (and night). By day, you can catch up with all the island news or just sit on a bench outside and watch Barbuda pass you by. It is a social venue catering to the needs of every generation. By night the tavern transforms into the Red Hot Nightclub, where you can dance away all your cares. That's if you want to just kick back and have a few drinks, but you can also organise a scuba dive trip, or go horseback riding or take an island tour. The Green Door is the one spot that can accommodate all your needs. Tel: (268) 460 0065 | Cell: (268) 723 7243 Barbuda Cottages Coral Group Bay, Barbuda, If you are looking for a unique vacation villa, look no further than Barbuda Cottages and make your vacation fantasy a reality. The newly built three bedroom, two bathroom villa is designed with your comfort and enjoyment in mind. There's an ocean view from every room, even the closet! The soft baby powder beach is literally a stone's throw away and you'll have front row seats for the best sunsets you're likely to ever enjoy. Barbuda Cottages is eco-friendly and the only solar powered villa on Barbuda. It is equipped with all the modern-day amenities to make your stay the perfect Caribbean getaway. The villa has a solar-powered restaurant right next door, so you don't have to venture far for a fantastic meal. A private chef can also be arranged to cook for you in the privacy of your villa. Enjoy a candlelit dinner on your luxurious ocean view verandah. It will be hard to drag yourself away from Barbuda's legendary beaches, especially with one of them only 50 steps from your door! But there are guided tours and lots more to see in Barbuda. Contact Barbuda Cottages for a exceptional experience. Tel: Canada +1 (416) 699 1067 | Tel: (268) 722 3050 | firstname.lastname@example.org | www.barbudacottages.com www.foodanddrink-caribbean.com 218 Wao'moni's Best Lobsters Codrington, Barbuda WaO'moni's Best Lobsters and Fritters have a whole lot to offer. They specialize in making traditional Lobster Thermidor, Lobster Fritters, Conch Fritters and much more! They also supply bulk orders of freshly caught lobsters for grilling. Orders may be placed for parties, weddings and special occasions. Remember to place your orders at least 2 weeks in advance, but if you are in Barbuda for just the day call ahead to place your order. WaO'moni's Best Lobsters and Fritters...The best in the West Indies As the locals would say "Seafood ah fu we nyam" meaning "Seafood is our food." P The name WaO'moni is the Amerindian name for the beautiful .S. island of Barbuda. Barbuda is also known for its exquisite pink sandy beaches and its delectable lobster. PurVeyorS AND SPeCIALIST ProVIDerS Tel: (268) 724 3715 | email@example.com | www.waomonisbest.webs.com Fancyway Store Codrington Village, Barbuda Barbuda is a resourceful island and so are its people. Proprietor Francilla Francis, known to many as Fancy, began selling clothes from her mother's front room in 1968. Gradually groceries came into play and she moved from her front room shop to the current store, which opened its doors in 1983. Surviving several storms and hurricanes, the store continues to serve the community and passing tourists. Fancyway is a store for essentials, but you will also find the odd line of T-Shirts, linen and toiletries. Only 300 yds from Codrington airport this could be your first or last stop for a drink and some goodies to take home. In 2010, Miss Francilla Francis became a Commander of the Most Illustrious Order of Merit (CM) for services in Business and the Public Sector in Barbuda. Tel: (268) 460 0099 Barbuda express St. John's, Antigua The Barbuda Express runs a professional, much needed service between Antigua & Barbuda. Captain Greg urlwin's high-speed catamaran ferry has proved an enormous asset in passenger transport and trade exchange, helping to further the economic development between the two islands. It operates a reliable service six days a week (No sailings Wednesdays. Normal times Sundays) and has introduced a no plan ahead affordable form of travel to Antiguans, Barbudans, tourists and independent travellers. The journey takes approximately 90 minutes and it is a great way to visit Barbuda for a daytrip or mini break. The Barbuda Express also offers safe guided day tours with lunch on Barbuda. Your itinerary could include a visit to the Frigate Bird Sanctuary, a hike to Indian Cave at windswept Two Foot Bay with its extraordinary beaches, a walk through the historic Martello Tower or the ruins of Highland House. Go take a ride and go A to B by Sea. For the ferry schedule and further information visit: www.antiguaferries.com Tel: (268) 560 7989 | Cell: (268) 764 2291 | firstname.lastname@example.org | www.antiguaferries.com www.foodanddrink-caribbean.com 219 Farmers Market Antigua PurVeyorS AND SPeCIALIST ProVIDerS Oasis Plant Nursery, Longfords, St.John's The Farmers Market encourages everyone to buy local goods, and only fresh locally grown produce is sold there - the freshest and best fruits, vegetables, herbs and spices. It is operated by Joanne and Owen. Joanne has been in the food business for a long time and owned a restaurant in Falmouth for over 12 years. Owen operates Oasis Plant Nursery and is the President of the National Farmers Group. In order to keep your shopping experience interesting and different, they constantly add new items. Now there are tasty baked products: bread and pastries. Sorbets, tomato sauce, pesto are some of the items produced by the Farmers Market. Fresh eggs are straight from the farm. There is also a selection of locally made jellies, jams, sauces, teas and other items. The Farmers Market not only sells their produce but works closely with the farmers, ensuring that they follow best practices in their operations. To this end, training events and activities are organized on a regular basis. Open on Tuesdays and Fridays from 7:00am to 1:00pm Cell: (268) 764 3630 | Fax: (268) 461 0277 | email@example.com | www.farmersmarketab.com Jacky's Fruit and Veg Shop Shop #7, Heritage Market, St. John's Selling fruit and veg is a family trade for Jacky. Her mother sold fruit for 52 years! Jacky has been selling fruit and veg on her own for 15 years. The pictures we took tell part of the story. This is probably some of the best fruit and veg sold on the Island. Jacky supplies the leading hotels, yachts, and those in the know... and with very good reason. As we stood by Jacky's shop we were greeted by some of the best chefs on the island. Jacky's is no longer a secret. Let us tell you why....... 1. Reliable delivery service 2. The freshest fruit and vegetables 3. Wide range of tropical provisions Once you shop with Jacky you will never shop in a supermarket again. Jacky's is open between 6am � 6pm and well worth a visit. Tel/Fax: (268) 562 0153 | Cell: (268) 728 1952 | firstname.lastname@example.org Iton henry Farm Friars Hill Road, Adjacent to Billy's Supermarket, St. John's Iton Henry's Farm supplies both the public, supermarkets and hotel outlets with quality lettuce and other fresh produce. Currently Iton grows eight varieties of lettuce namely: 1. Noga Romaine, 2. Lithal, 3. Tropical Emperor, 4. Linoir 5. Esmerelda, 6. Red Eye, 7. Summertime, 8. Iceberg Ithica. He also grows spinach, yellow squash and peppers. While his farm is not totally organic, the fresh produce only takes hours to reach your plate and Iton prefers to use Neem and garlic as barriers to protect his crops against insects. Irrigation is an important part of Iton's enterprise, but surprisingly, careful cultivating of the 1-acre plot takes less than 3,000 gallons of water per month in the rainy season. Currently Iton supplies the following retail and tourism venues amongst others; Epicurean, Bargain Centre, Sandals, Jolly Beach Resort, Hermitage Bay Resort, Grand Pineapple Beach and Curtain Bluff. The freshness of the produce is self - evident and the clientele is growing. It's well worth stopping off, your taste buds will thank you. Tel: (268) 723 0916 www.foodanddrink-caribbean.com 220 Quin Farara & Co. Ltd. Main Warehouse, Nugent Avenue, St. John's When Quin Farara first established his original liquor business in 1924, he blended, bottled and sold rum. During the 1960s, his wife Agnes Farara, assisted by Carmen and Roy Farara paved the way for the expansion of this successful business. Joined by their brother Paul in the early 1970's the family was able to expand the product range and introduce a tradition of fine quality service to the Island. Now it is over 80 years old, and the company is run by a new generation of family members - selling a very extensive range of popular International brands of Wines, Spirits and Tobacco island-wide. There are now five convenient locations from which Quin Farara can serve you, including their new state-of-the-art wine and spirit showroom located in Village Walk shopping mall, located in a vibrant new development just outside downtown St. John's commercial centre. Quin Farara's at Village Walk will introduce an entirely new liquor shopping experience to Antigua. Wine lovers and spirit connoisseurs will appreciate the classy d�cor that visually maximizes the retail presentation. The new store includes an area for informal wine tastings and will enhance Quin Farara's outstanding reputation for excellent customer service. The Duty-Free store at Heritage Quay carries the largest duty-free selection of fine wines and spirits in Antigua. The retail outlet also has a temperature controlled cigar room with a first-class range of Cuban, Dominican Republic and Central American cigars. The timber store on Long Street retains its original features and charm; it is a magnificent example of traditional Caribbean architecture. The building alone is well worth a visit, but a trip to the wine cellar is a must. Serving the south-west coast is the Jolly Harbour retail outlet. This is an ideal pitstop for home, gifts or yacht provisioning. A gift-wrapping service is provided for special occasions. From the main warehouse on Nugent Avenue, Quin Farara operates its wholesale trade service, which provides bulk and commercial deliveries to the finest hotels, restaurants and supermarkets of Antigua and Barbuda. Quin Farara also specialises in the sale and/or loan of glassware and also offers a bar service for both private and public events. The bar service includes designing your cocktail or beverage menu and selecting wines and spirits for your event. Quin Farara staff will also set up and operate your bar. QuIN FArArA & Co. LTD. Tel: (268) 462 3197/8 | Fax: (268) 462 2704 email@example.com www.quinfarara.com www.foodanddrink-caribbean.com 221 Best Cellars Wines and Spirits Sir George H. Walter Highway, St. John's Best Cellars Wines & Spirits is the quintessential fine wine, spirit and champagne purveyor in Antigua. We import over 650 different wines from around the world, and take pride in being the supplier to the best Hotels, Restaurants, Yachts and Homes on island. Best Cellars operates as both a wholesale and retail distributor in Antigua and Barbuda. We are also the key supplier island wide, to Supermarkets and Catering Services. Our Wine Shop is open to all and is located within the Island Provision Complex, with convenient parking. Our expert and passionate team will assist you with your selection in store. In addition to our extensive wine and champagne collection, we also have a fine selection of spirits. We are proud to be the exclusive importer of Remy Martin Cognac, Cointreau, Mount Gay Rum, Flor De Cana, Passoa, Alize, Ponche Kuba, Russian Standard Vodka, Svedka Vodka, Patron Tequila, Cutty Sark Blended Whisky and the finest Glenrothes Single Malt. Best Cellars Wines & Spirits is also the exclusive importer of a wide selection of mineral waters including Evian, Volvic, Aqua Panna, Capes, San Pellegrino, Badoit and Voss. Come in and join our celebrated Best Cellars Wine Club. You will receive wholesale prices on all purchases at Best Cellars as well as a 'members card' to use when shopping at the Gourmet Basket supermarket. The card gives you an automatic discount on your purchases at Gourmet Basket when used. And of course you will have full access to all our tastings sessions and events! We are devoted to bringing you the best wines and spirits from around the world. Opening hours: Monday-Friday Saturday 8:00am-12:00pm. Closed all bank holidays. 8:00am-4:00pm, BeST CeLLArS WINeS AND SPIrITS Tel: (268) 480 5180 | Fax: (268) 480 5185 firstname.lastname@example.org www.island-provision.com www.foodanddrink-caribbean.com 222 Island Provision Limited Group of Companies, Sir George H. Walter Highway, St. John's Located away from the bustle and traffic jams of central St. John's. The Island Provision Complex provides ample parking and a convenient location for your entire "one stop" shopping needs. Island Provision Ltd. also has a vast distribution network as a leading food and beverage supplier, provisioning the finest Resorts, Hotels, Restaurants, Supermarkets and Yachts. We operate with a simple philosophy: "to provide the finest quality products at a reasonable price." ISLAND PROVISION FOOD DISTRIBuTION was founded in 1981, and proudly continues to supply the island with a full range of imported, local, fresh, frozen produce, meat, poultry, dairy and beverages. Island Provision Food Distribution carries hundreds of top European and American brands and we are the only licensed Certified Angus Beef � distributor in Antigua, and the exclusive importer for Pepsi Cola, Tropicana and Pine Hill Juices. Orders may be picked-up or delivered directly to your business. Opening Hours: Monday-Friday 8:00am4:00pm, Saturday 8:00am-12:00pm. GOuRMET BASKET SuPERMARKET is where quality comes first. We offer a tantalizing array of the finest quality fruits, vegetables, Black Angus beef, seafood, local meats and produce. We also carry an exceptional range of hard to source speciality items such as gourmet sauces, condiments and spices. The Gourmet Basket deli supplies freshly prepared salads and sandwiches, cold cuts and cheeses. We stock premium products from around the world and have become a favourite with delicatessen shoppers. Gourmet Basket provides lovely Gift Baskets, custom made, and filled with your favourite wine, or sparkling cider, chocolates, fresh fruits and more... Gourmet Basket Supermarket is within the Island Provision Complex and is open Monday through Saturday, 8:00am-8:00pm and Sunday 8:00am-5:00pm. Island Provision Food Distribution Tel : (268) 480 5151 Gourmet Basket Supermarket Tel: (268) 480 5174 email@example.com www.island-provision.com www.foodanddrink-caribbean.com ISLAND ProVISIoN LIMITeD 223 The Best of Books Bookshop PurVeyorS AND SPeCIALIST ProVIDerS 3 Branches: Lower St. Mary's Street, Royal Palm Place, Friars Hill Road, St. John's and V. C. Bird Int'l Airport An inspiring adventure! That's the description that many have used after having stepped into any of the Best of Books locations: St. Mary's Street, Royal Palm Branch or the Airport Departure Lounge outlet. Antigua's own homegrown bookshop now boasts of having the greatest selection of books anywhere in the Caribbean. Although one might think that novels and school texts would rank in its best selling range, the proprietors have revealed that children's books, inspirational material and cookbooks are highly sought after. The shop's cookbook selection is spread over three large floor to ceiling bookshelves. The variety includes basic cookbooks as well as cookbooks dedicated to specific regions of the world or specific styles of cooking. With special reading activities for children and book-signings on a regular basis, The Best of Books has become more than simply a place to purchase your next read, it is a hub of entertainment and inspiration for people of all ages. To help support the local micro-economy we urge all who visit or live in Antigua to purchase something local. And, whilst you are here discover the literary gems at `Best of Books' - reading from Caribbean and further a eld. Tel: (268) 562 3198/99 | Tel: (268) 562 7654 | firstname.lastname@example.org hutchinson Antigua Ltd. Factory Road, St. John's Hutchinson Antigua Ltd. has been a leading Sales and Distribution Company in Antigua and Barbuda since their operations began in 1964. They offer a wide range of Food Service Products, Alcoholic and Non-Alcoholic Beverages, Butters and Cheeses, Frozen Chicken, Meats and Vegetables, Household Cleaning Products and other General Grocery items, all at top quality and affordable prices. An excellent island wide delivery service is provided to supermarkets, small shops, pharmacies, hotels, bars, restaurants and other institutions on the island. Bernadette David, Sales & Marketing Manager insists that, "We value our customers and are continually seeking ways to improve our relationship. Our trained and dedicated staff is willing to be of service to you. Remember, our motto is, Choice Products, Quality Service!" Tel: (268) 481 1550/1570 | Fax: (268) 481 1560 Premier Beverages Fine Wine & Liquor Store, Friars Hill Road, St. John's Premier Beverages, purveyor of fine wines, liquor and beverages was established in 1995. Its parent company, Antigua Distillery Limited was established in 1932 and produces the award winning Cavalier and English Harbour Rums. Premier Beverages is one of the leading distributors in Antigua and represents prestigious wineries such as Bollinger, Louis Latour, Antinori, Villa Maria, and Robert Mondavi to name a few. In addition to the local rums, we also represent Pernod Ricard brands such as Abslout, Malibu, Kahlua, Chivas Regal, Glenlivet, Jameson, and Beefeater. We are local agents for Red Bull and other internationally recognized brands. Visit PREMIER CRu, our recently expanded retail store where we carry our brands as well as cigars and a selection of beers from around the world. Our expert and passionate team will be happy to assist you with your selection. Open: Monday to Friday 8am5pm. Saturday 9am-12pm Enjoy duty-free shopping at our airport store, JAYBEES, in the departure lounge. Tel: (268) 480 3200 | Fax: (268) 480 3215 | email@example.com www.foodanddrink-caribbean.com 224 Bacchus Wines Hodges Bay, St. John's Bacchus Wines is a family owned specialist wine company. Owner Paul Noury is happy to give a personal tour around his selection of wines and champagne from France, Italy, Spain, Austria and the New World (namely Australia, Chile, New Zealand and the united States). For those who would enjoy a wine tasting experience in the privacy of their own home or yacht, Paul and his staff will be happy to accommodate you. Bacchus' stocks include a wonderful range of international favourites such as Laurent-Perrier, Henri Bourgeois, Ch�teau Mont Redon, Paul Jaboulet-Aine, La Chablisienne, Bouchard Pere & Fils, Angelo Gaja, Tommasi, Grgich Hills, Duckhorn and Vina Santa Rita, plus the widest selection of exquisite Bordeaux. An extensive list is at your disposal with valuable information about the wine producing countries that they feature, to help you with your choice. Orders are delivered in a timely manner. PurVeyorS AND SPeCIALIST ProVIDerS Tel: (268) 461 0440 | Cell: (268) 464 4589 | firstname.lastname@example.org Antiguan Black (Moist) Fruit Cakes Melee an' Tings Ltd.,P Box 2778, St. John's .O. One of Antigua's newest entrepreneurs, Denise Stamers Doherty is by no means `new' to the business of baking. She has taken it a step further, by producing her fine Antiguan Black (moist) Fruit Cakes in beautiful 4 oz. gift packages, available at all fine supermarkets, hotel gift shops, the Liquor shops in Heritage Quay and at duty free outlets in V.C. Bird Airport. Denise also makes more elaborate wedding and special occasion cakes, using her typical Antiguan family recipe. Her cakes are made with minced and chopped dried fruits together with spices, blended with local rum and wine. The tropically printed boxes were created by a patient graphic artist with detailed ideas and perseverance, finally, to launch her Antiguan Black Fruit Cakes. The shelf life of these cakes is indefinite as the local rum and wine help preserve the cakes, along with their vacuum packaging. These cakes make great gifts for your dinner hosts, loved ones, island souvenirs for the traveller, or, simply eaten as a sweet treat. Do enjoy the taste of Denise's secret family recipe! Tel: (268) 461 8359 | Fax: (268) 720 5789 | email@example.com Susie's hot Sauce upper North Street, St. John's Susie's Hot Sauce is one of Antigua's most well-loved and internationally recognisable homegrown brands. Susie's is, "The Flaming Caribbean Flavour... Igniting Fever", all around the world. This small cottage industry is big on taste. From humble beginnings, Rosemarie V. McMaster has developed a family legacy into a flaming hot success, shipping a little bit of Antigua to many parts of the world, including the uSA, uK, Canada, Japan, Italy and France. The Susie's Hot Sauce brand has a flavour to suit all tastes, from the ferociously hot Burning Desire or spicy Teardrops to the tangy Tamarind Tango and the sweet Mango Mandingo. There are so many varieties to choose from - you are sure to find your favourite. Susie's sauces are available in unique gift sizes with bespoke labels for corporate gifts, wedding gifts and other special occasions. Just make sure that Susie's is on your table. Tel: (268) 461 0365/4052 | International: +1 (954) 447 7569 | firstname.lastname@example.org | www.susieshotsauce.com www.foodanddrink-caribbean.com 225 Chef's World Gambles Medical Centre, Friars Hill Road, St. John's PurVeyorS AND SPeCIALIST ProVIDerS Chef's World is always brimming with fresh ideas and has the perfect recipe for making life easier in the kitchen. We're Antigua's first and only one-stop store for the professional hotelier, restaurateur or gourmet home cook. We carry great gift ideas for wedding registries, birthdays and other special occasions. As part of our service we also offer commercial and residential kitchen planning and dining advice for private and corporate dinner parties. Call in and discuss your needs over coffee. We're available 24/7 for those unavoidable emergencies, breakages or unexpected dinner guests. From kitchen design to slicing the steak on your plate. If you love cooking, you'll love Chef's World. Supplying your commercial and domestic kitchen requirements, from, Kitchen gadgets and tools, Chef's Equipment and uniforms, Ranges, Deep Fat Fryers, Refrigeration, Tableware, Blenders, Food processors to Picnic Sets and much more. Tel: (268) 560 2433 (CHEF) | Cell: (268) 726 3233 | email@example.com | www.chefsworldantigua.com ken's Club Ltd Cassada Gardens, St. John's Ken's Club Limited is Antigua's major members only wholesale and retail distributing company. They trade in wholesale goods which are available to both the public and retail companies. The wholesale warehouse is operated on a self-service basis and sells the following bulk goods: non-alcoholic beverages, liquor, wines, and spirits; nonperishable items, cleaning detergents, kitchen equipment, frozen food items, outdoor products, pet foods and much more. Ken's Club has a dedication and desire to source better quality wholesale products for less than the competition. understanding the wholesale industry inspires us to offer a higher level of service. Visit Ken's Club and join the club today. Delicious Restaurant is located within Ken's Club and serves a truly delicious range of local Caribbean dishes. The wide selection changes daily so you'll be spoilt for choice. Enjoy your meal in the restaurant or take it away. Opening 8am to 6pm Mondays to Thursdays and 8am to 7pm Fridays and Saturdays. Membership is for over 18's. Tel: (268) 481 1324 | firstname.lastname@example.org | www.kennedysclub.com hospitality Training Institute Antigua & Barbuda Hospitality Training Institute (ABHTI), Dutchman's Bay, St. John's The ABHTI provides training and education to a high degree of professionalism to equip students to work in the hospitality and tourism industry. They offer one year certificate programs and two year diploma courses in the areas of Food & Beverage, Culinary, and Hospitality Management. In addition to the one and two year programs, they also offer a variety of short courses. Students will gain both sound theoretical knowledge and practical experience though internships with our industry partners to get you on your way to an exciting career in Hospitality and Tourism. The picturesque campus is not only a centre of learning, but an attractive venue for events with a fully equipped Conference Room and a Restaurant with stunning views that host lunches, meetings, cocktail parties, and other functions. The Atlantic View Restaurant is operated by the students of the ABHTI and is open for lunch with a table d'h�te menu (during each trimester) on Wednesday, Thursday and Friday. An � la carte dinner menu is served on Fridays. For reservations at Atlantic View Restaurant call (268) 462-3066 or email email@example.com Tel: (268) 462 3066 | Tel Intl.: (268) 562 4578 | Fax: (268) 462 8782 | firstname.lastname@example.org | www.abhti.com www.foodanddrink-caribbean.com 226 Caribbean hot Property St. John's CaribbeanHotProperty.com is a premier property sales and rental website dedicated to the Caribbean's vibrant property market. Our years of experience are your advantage. From basic fixer uppers to high-end villas, from residential house plots to private islands we have a wide selection to satisfy all requirements. More importantly we have a range of properties which not available upon the open market. Enjoy browsing CaribbeanHotProperty listings. As knowledge is power understand that you need to research the market fully to are our we find your perfect property. Therefore you will find our email property update alerts useful and you can also contact us directly to discuss your requirements in detail. We also offer the services of private charter yachts so that you may fully enjoy and survey the coast of the beautiful islands of Antigua and Barbuda. A private lunch, dinner and chef may be included as required. PurVeyorS AND SPeCIALIST ProVIDerS Tel: (268) 725 4663 | email@example.com | www.caribbeanhotproperty.com The Fig Tree Drive Culture Shop Wallings Dam, St. Mary's A Special Cultural Experience Fig Tree Drive is one of the most awe inspiring routes in scenic Antigua. Halfway through the rainforest, poised at the peak of Fig Tree Drive hill amidst an abundance of fruit trees is The Culture Shop. Elaine the owner is truly a local success. Her business started over twenty years ago with a tray of fruits from her garden. Over the years she transformed many types of fruits into jams, sauces and condiments to be sold as attractive gifts to passers by. Also on sale at the quaint roadside shop are freshly made juices such as ginger, sorrel, pineapple, guava and passion fruit. You will also find seasonal avocados, mangoes and the Antigua Black Pineapple, all picked from within the Fig Tree locality. This is a fantastic pitstop whilst driving through the rainforest and a refreshing stop off if you are on a hike at Wallings Dam. Have a sip on something cool or purchase a sauce to spice up your picnic. Elaine will be happy to assist. Tel: (268) 460 3949 | Cell: (268) 783 3343 | firstname.lastname@example.org elvie's Pottery Seaview Farm, St. George The Coalpot is an earthenware cooker and/or grill, fuelled by charcoal or wood. It is one of the oldest cooking methods in the Caribbean and acts as a great portable stove. The coalpot itself has a hollow stem and bowl for fuel, above which sits a grill. On top of the grill many people use clay (yabba) pots to cook stews or soups and meats, vegetables and fish can be barbecued on the grill. Simple versions of the coalpot were used by early Amerindian and Arawak settlers as well as the island's slave population for `one-pot' cooking, a meal that is prepared by combining all the ingredients together in a single vessel. Handcrafted coalpots are still very popular today and can be purchased from specialist producers on-island as well as overseas. Traditionally made coalpots can be purchased in Antigua from Hyacinth Hillhouse, the owner of Elvie's Pottery. She creates coalpots in various designs and also makes earthenware plant and orchid pots. Visit her studio and pick up a new pot. Tel: (268) 463 1888 www.foodanddrink-caribbean.com 227 Directory of Restaurants & Bars ABRAcAdABRA RestAURAnt & BAR Dockyard Drive, English Harbour, St. Paul's . . . . . . . . . . . . . . . . (268) 460-2701 cAF� BAmBUlA Lower High Street, St. John's . . . . . . . . . . . . . . . . . . . . . . . . . . . . (268) 562-6289 AFI AmAnI cReole RestAURAnt Temple Street, Off Nevis Street, St. John's . . . . . . . . . . . . . . . . (268) 562-5855 cAF� BellA Village Walk, Friars Hill Road, St. John's . . . . . . . . . . . . . . . . . . . (268) 462-3552 Al PoRto Jolly Harbour, St. Mary's . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . (268) 562-7848 cAF� nAPoleon Redcliffe Quay, St. John's . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . (268) 562-1820 BAckYARd BAR Sir Vivian Richards Street, St. John's . . . . . . . . . . . . . . . . . . . . . . (268) 723-9440 c&c wIne BAR Redcliffe Quay, St John's . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . (268) 460-7025 BAY HoUse RestAURAnt Trade Winds Hotel, Nr. Dickenson Bay, St. John's . . . . . . . . . . . (268) 462-1223 cAPtAIn's QUARteRs The Catamaran Hotel, Falmouth Harbour, St. Paul's . . . . . . . . (268) 460-1036 BAR-B's cAF� Temo Sport's, Falmouth Harbour, St. Paul's . . . . . . . . . . . . . . . (268) 562-7698 or 723-3521 cARIBBeAn tAste Off Dockyard Drive, English Harbour, St. Paul's. . . . . . . . . . . . . (268) 562 3049 BIg BAnAnA - PIZZAs In PARAdIse Redcliffe Quay, St. John's . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . (268) 480 6985/70 17� 61�, V. C. Bird International Airport, St. John's . . . . . . . . . . . (268) 480 6979 cARlIsle BAY ResoRt Old Road Village, St. Mary's . . . . . . . . . . . . . . . . . . . . . . . . . . . . (268) 484-0000 BlUe wAteRs Hotel Soldiers Bay, St. John's . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . (268) 462-0290 cAstAwAYs South Beach, Jolly Harbour, St. Mary's . . . . . . . . . . . . . . . . . . . (268) 562-4446 BUmPkIns BeAcH BAR Pigeon Beach, Nr. English Harbour, St. Paul's . . . . . . . . . . . . . . (268) 562-2522 cARmIcHAel's Sugar Ridge, St. Mary's . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . (268) 562-7700 BURgeR BAR Dockyard Drive, English Harbour, St. Paul's . . . . . . . . . . . . . . . . (268) 784 - 5111 cAtHeRIne's cAF� Slipway, English Harbour, St. Paul's . . . . . . . . . . . . . . . . . . . . . . . (268) 460-5050 BURtons dePot & BAR Barbuda . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . (268) 562-4073 cecIlIA's HIgH PoInt cAF� Dutchmans Bay, St. John's . . . . . . . . . . . . . . . . . . . . . . . . . . . . . (268) 562-7070 cHIPPY AntIgUA Dickenson Bay, St. John's . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . (268) 724-1166 228 www.foodanddrink-caribbean.com clAssIc JeRk centRe ZDK Building, All Saints Road, St. John's. . . . . . . . . . . . . . . . . . . (268) 562-7086 FAmoUs mAURo PIZZAs Cobbs Cross, Falmouth Harbour, St. Paul's . . . . . . . . . . . . . . . . (268) 460-1318 cloggY's Antigua Yacht Club, Falmouth Harbour, St. Paul's . . . . . . . . . . (268) 460-6910 Feng mIng cHInese RestAURAnt Fort Road, St. John's . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . (268) 562-7553 coco's Hotel & RestAURAnt Mount Prospect Estate, Valley Road, St. Mary's. . . . . . . . . . . . (268) 460-2626 FlAmBoYAge RestAURAnt Heritage Hotel & Conference Centre, St. John's . . . . . . . . . . (268) 462-1247/8/2262 coconUt gRoVe Dickenson Bay, St. John's . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . (268) 462-1538 Food coURt Woods Centre, St. John's . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . (268) 462-3663 commIssIoneR gRIll Commissioner Alley & Redcliffe Street, St. John's . . . . . . . . . . (268) 462-1883 Food FAntAsIes PlUs Sir George H. Walter Highway, St. John's . . . . . . . . . . . . . . . . . . (268) 562-7235/36 conoRs Runaway Bay, St. John's . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . (268) 562-7874 FoRedeck BAR Jolly Harbour, St. Mary's . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . (268) 725-9395 coPPeR & lUmBeR stoRe Hotel, RestAURAnt & PUB English Harbour, St. Paul's . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . (268) 460-1160 gAlleY BAR Nelson's Dockyard, St. Paul's . . . . . . . . . . . . . . . . . . . . . . . . . . . (268) 460-1533 cURtAIn BlUFF ResoRt Old Road Village, St. Mary's . . . . . . . . . . . . . . . . . . . . . . . . . . . . (268) 462-8400 gRAnd PIneAPPle BeAcH ResoRt Long Bay St. Philip's . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . (268) 562-5442 delIgHtFUl RestAURAnt upper St Mary's Street, St John's . . . . . . . . . . . . . . . . . . . . . . . . (268) 462-5780 upper Old Parham Road, St. John's . . . . . . . . . . . . . . . . . . . . . (268) 460-1688 gIBson's Crabbe Hill Beach, St. Mary's . . . . . . . . . . . . . . . . . . . . . . . . . . . (268) 562-2218 dennIs BAR & RestAURAnt Between Little Ffryes & Ffryes Bay, St. Mary's . . . . . . . . . . . . . . (268) 461-7651 or 728-5086 gRAce BeFoRe meAls English Harbour, St. Mary's . . . . . . . . . . . . . . . . . . . . . . . . . . . . . (268) 723-0916 downtown Food mAll Corner High & Market Streets, St. John's . . . . . . . . . . . . . . . . . (268) 460�8474 gReen dooR tAVeRn Codrington, Barbuda . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . (268) 460-0065 HAmIlton's wIne BAR & BIstRo Nelson's Dockyard, English Harbour, St. Paul's . . . . . . . . . . . . . (268) 562-7151 www.foodanddrink-caribbean.com 229 Directory of Restaurants & Bars HARmonY HAll Brown's Bay, St. Philip's . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . (268) 460-4120 lA BUssolA Runaway Bay, St. John's . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . (268) 562-1545 HemIngwAYs cARIBBeAn cAF� St. Mary's Steet, St John's . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . (268) 462-2763 leAH's tHe RestAURAnt Runaway Bay, St. John's . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . (268) 562-7874 HemIsPHeRes InteRnAtIonAl RestAURAnt Jolly Beach Resort, St. Mary's . . . . . . . . . . . . . . . . . . . . . . . . . . . (268) 462-0061 le BIstRo FRencH RestAURAnt Hodges Bay, St. John's.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . (268) 462-3881 HIdeoUt RestAURAnt Mamora Bay, St. Paul's . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . (268) 460-3666 le cAP HoRn & PIZZeRIA Dockyard Drive, English Harbour . . . . . . . . . . . . . . . . . . . . . . . . (268) 460-1194 Ice cAPAdes Ice cReAm PARloUR & delI Friars Hill Road, St John's . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . (268) 562-3844 lIgHtHoUse BAY ResoRt Barbuda . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . (268) 562-1481 IslAnd B-HIVe Heritage Quay, St. John's . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . (268) 481-1322 lIme And tHe coconUt Dockyard Drive, English Harbour, St. Paul's . . . . . . . . . . . . . . . . (268) 783-6988 It's A BIt FIsHY (sPeedY's) River Road, Barbuda . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . (268) 772-3525/0262 long BAY Hotel Long Bay, St. Philip's . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . (268) 463-2005 Joe mIke's Hotel Nevis Street, St. John's . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . (268) 462-1142/3244 mAd mongoose Dockyard Drive, Falmouth Harbour, St. Paul's . . . . . . . . . . . . . (268) 463-7900 JoHnnY coconAt The Slipway, English Harbour, St. Paul's . . . . . . . . . . . . . . . . . . . (268) 562-5012 or 724-1828 mAHogAnY RestAURAnt Sir George H. Walter Highway, St. John's . . . . . . . . . . . . . . . . . . (268) 562-2956 JollY BeAcH ResoRt & sPA Jolly Harbour, St. Mary's . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . (268) 462-0061 mAmA lollY's VegetARIAn cAF� Redcliffe Quay, St. John's . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . (268) 562-1552 JUmBY BAY ResoRt Jumby Bay, Long Island . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . (268) 462-6000 melInI's Jolly Harbour Commercial Centre, St. Mary's . . . . . . . . . . . . . (268) 562-4173 kAlABAsH� Redcliffe Street, St John's . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . (268) 562-6070 new tHRIVIng RestAURAnt Airport Road, St. John's . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . (268) 562-0046 230 www.foodanddrink-caribbean.com upper Long Street, St. John's . . . . . . . . . . . . . . . . . . . . . . . . . . . (268) 462-4611 All Saints Road, St. John's . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . (268) 562-6968 RItUAls coFFee HoUse St. Mary's Street, St. John's . . . . . . . . . . . . . . . . . . . . . . . . . . . . . (268) 562-7870 oJ's BAR & RestAURAnt Crabbe Hill, St. Mary's . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . (268) 460-0184 RotI kIng St. Mary's Street, St. John's . . . . . . . . . . . . . . . . . . . . . . . . . . . . . (268) 462-2328 one stone ItAl sHAck Cobbs Cross & Independence Avenue . . . . . . . . . . . . . . . . . . (268) 785-6065 or 772-2698 RUssell's FoRt JAmes Fort James Beach, St. John's . . . . . . . . . . . . . . . . . . . . . . . . . . . (268) 462-5479 PAPA ZoUk FIsH 'n' RUm upper Gambles, St. John's . . . . . . . . . . . . . . . . . . . . . . . . . . . . . (268) 464�6044 sAPodIllA RestAURAnt City View Hotel, Newgate Street, St. John's . . . . . . . . . . . . . . . (268) 562-0259 PeteR's BBQ steAk HoUse Jolly Harbour Commercial Centre, St. Mary's . . . . . . . . . . . . . (268) 462-6026 selwYn's FRIdAY BBQ Cobb's Cross, St. Paul's . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . (268) 724-6764 PHIlIP & PHIlIP Old Parham Road, St. John's . . . . . . . . . . . . . . . . . . . . . . . . . . . (268) 560-6681 sHeeR Rock Cocobay Resort, St. Mary's . . . . . . . . . . . . . . . . . . . . . . . . . . . . (268) 562-2400 PeteR's BBQ steAk HoUse Jolly Harbour Commercial Centre, St. Mary's . . . . . . . . . . . . . (268) 462-6026 sHIRleY HeIgHts lookoUt English Harbour, St. Paul's . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . (268) 460-1785 PInk sAnds BeAcH BAR River Beach, Barbuda . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . (268) 462-7296 or 772-1983 skUlldUggeRY coFFee sHoP Yacht Club Marina, Falmouth Harbour, St. Paul's . . . . . . . . . . (268) 463-0625 RAInBow's end Bolans Village, St. Mary's. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . (268) 562-2789 sPlIF`s BAR & gRIll Old Parham Road, St. John's . . . . . . . . . . . . . . . . . . . . . . . . . . . (268) 720-6681 or 779-9291 RAs ItAl sHoP Barnes Hill, St. John's . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . (268) 723-4059 sUBwAY Redcliffe Street, St. John's . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . (268) 562-5539 Old Parham Road, St. John's . . . . . . . . . . . . . . . . . . . . . . . . . . . (268) 562-6860 Red octoPUs Shirley Heights Road, Falmouth Harbour, St. Paul's . . . . . . . . . (268) 722-7912 sUgAR clUB Sugar Ridge, St. Mary's . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . (268) 562-7700 ReeF gARdens Falmouth Main Road, St. Paul's . . . . . . . . . . . . . . . . . . . . . . . . . (268) 463-7838 www.foodanddrink-caribbean.com 231 Directory of Restaurants & Bars stIckY wIcket 20 Pavilion Drive, V. C. Bird Intl. Airport, St. John's . . . . . . . . . . (268) 481-7000/7 Directory of Purveyors 1st cHoIce Anchorage Road, St. John's . . . . . . . . . . . . . . . . . . . . . . . . . . . . (268) 463 3663 sweet t's Ice cReAm Falmouth Main Road, St. Paul's . . . . . . . . . . . . . . . . . . . . . . . . . (268) 460-1854 AntIgUA dIstIlleRY ltd. Friars Hill Road, St. John's . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . (268) 480-3200 tHe coAst Heritage Quay, St. John's . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . (268) 562-6278 A. s. BRYden's & sons (AntIgUA) Fort and Anchorage Roads, St. John's . . . . . . . . . . . . . . . . . . (268) 463-1810 tHe coVe AntIgUA Blue Waters Hotel, Boons Point, St. John's . . . . . . . . . . . . . . . . . (268) 562-2683 BAccHUs wInes Hodges Bay, St. John's . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . (268) 461-0440 tHe lARdeR Royal Palm Court, Friars Hill Road, St. John's . . . . . . . . . . . . . . (268) 562-7880 BAIleY's sUPeRmARket Falmouth Main Road, St. Paul's . . . . . . . . . . . . . . . . . . . . . . . . . (268) 460-1142 tHe tIdes RestAURAnt Dutchman's Bay, St. John's . . . . . . . . . . . . . . . . . . . . . . . . . . . . . (268) 462-8433 BARgAIn centRe sUPeRmARket ltd. Perry Bay, St. John's . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . (268) 481-4492 tRAPPAs Dockyard Drive, English Harbour, St. Paul's . . . . . . . . . . . . . . . . (268) 562�3534 Best cellARs wInes & sPIRIts Sir George H. Walter Highway, St. John's . . . . . . . . . . . . . . . . . . (268) 480-5180 tReetoPs RestAURAnt Treetops Nursery, Coolidge, St. John's . . . . . . . . . . . . . . . . . . . . (268) 562-5002 BIllY's Food mARt Friars Hill Road, St. John's . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . (268) 480-2015 tURneRs BeAcH BAR & RestAURAnt Johnson's Point, St. Mary's . . . . . . . . . . . . . . . . . . . . . . . . . . . . . (268) 462-9133 cARIB BeAn coFFee RoAsteRs Horsford Hill, St. Paul's . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . (268) 462-5282 Uncle RoddY's Coral Group Bay, Barbuda . . . . . . . . . . . . . . . . . . . . . . . . . . . . . (268) 785-3268 cRAB Hole lIQUoRs Cobbs Cross and Nelsons Dockyard, St. Paul's . . . . . . . . . . . . (268) 460-1212 or 462-9082 wAke `n' BAke Dockyard Drive, English Harbour, St. Paul's . . . . . . . . . . . . . . . . (268) 720-7894 docksIde lIQUoRs & sUPeRmARket Yacht Club Marina, Falmouth Harbour, St. Paul's . . . . . . . . . . (268) 463-9000 wARRI PIeR RestAURAnt Dickenson Bay, St. John's . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . (268) 462-0256 ePIcUReAn Friars Hill Road, St. John's . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . (268) 484-5400 Jolly Harbour, St. Mary's . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . (268) 462-7705 232 www.foodanddrink-caribbean.com Directory of Specialist Providers goURmet BAsket Sir George H. Walter Highway, St. John's . . . . . . . . . . . . . . . . . . (268) 480-5174 AntIgUA & BARBUdA HosPItAlItY tRAInIng InstItUte Dutchman's Bay, Coolidge, St. George's . . . . . . . . . . . . . . . . . (268) 462-3066 FAncYwAY stoRe Codrington, Barbuda . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . (268) 460-0099 cHRIstIAn's FARm - ALVIN'S CHRISTIAN'S FRuIT FARM TOuR Bendals . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . (268) 723-0264 goRe's wHolesAle Old Parham Road, St. John's . . . . . . . . . . . . . . . . . . . . . . . . . . . (268) 462-1745/44 cHeF's woRld Friars Hill Road, St. John's . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . (268) 560-2433 HoRIZon's Mamora Bay, St. Paul's . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . (268) 562-1581 cUltURe sHoP (tHe FIg tRee dRIVe) Fig Tree Drive, St. Mary's . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . (268) 460-3949 HUtcHInson ltd. Factory Road, St. John's . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . (268) 481-1550 elVIe's PotteRY - TRADITIONAL EARTHENWARE COOKING POTS Seaview Farm, St. George's . . . . . . . . . . . . . . . . . . . . . . . . . . . . (268) 463-1888 IndIes tRAde Coolidge Industrial Park, St. John's . . . . . . . . . . . . . . . . . . . . . . (268) 562-1111 FARmeRs mARket Oasis Plant Nursery, Longfords, St. John's . . . . . . . . . . . . . . . . . (268) 764-3630 IslAnd PRoVIsIon ltd. Sir George H. Walter Highway, St. John's . . . . . . . . . . . . . . . . . . (268) 480-5151 Iton HenRY FARm Friars Hill Road, St. John's . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . (268) 723-0916 kennedY's clUB ltd. Cassada Gardens, St. John's . . . . . . . . . . . . . . . . . . . . . . . . . . . (268) 481�1300 JAckY's FRUIt & Veg stoRe St. John's Public Market, St. John's . . . . . . . . . . . . . . . . . . . . . . . (268) 562-0153 PHIlIP & PHIlIP Old Parham Road, St. John's . . . . . . . . . . . . . . . . . . . . . . . . . . . (268) 560-6681 ollIY B's - PRIVATE CATERING SERVICE St. John's . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . (268) 725-0146 PRemIeR BeVeRAges Friars Hill Road, St. John's . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . (268) 480-3200 PHIlton's - CAKES & BAKERY Liberta, St. Paul's . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . (268) 720-9021 tRAns cARIBBeAn mARketIng Coolidge Industrial Park, St. John's . . . . . . . . . . . . . . . . . . . . . . (268) 462-3428 two cents - YACHT PROVISIONING Falmouth Harbour, St. Paul's . . . . . . . . . . . . . . . . . . . . . . . . . . . . (268) 561-0451 QUIn FARARA & co. ltd. Nugent Avenue, St. John's . . . . . . . . . . . . . . . . . . . . . . . . . . . . . (268) 462-3197 wAo'monI's Best loBsteRs Codrington, Barbuda . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . (268) 724-3715 www.foodanddrink-caribbean.com 233 Directory of Agro-Processors AUnt seRenA's - PRESERVES Sutherlands, St. John's . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . (268) 461-1354 Other Recommended Services AntIgUAnIce.com - ONLINE GuIDE TO ANTIGuA & BARBuDA English Harbour, St. Paul's . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . (268) 561-0405 denIse tRoPIcAl delIgHts - HOT SAuCES Bethesda Village, St. Paul's . . . . . . . . . . . . . . . . . . . . . . . . . . . . . (268) 463-5316 or 723-5315 Ats - CAR RENTAL & LIMOuSINE SERVICE Powells Estate, St. John's . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . (268) 562-1709/3155 gRAnmA AkI's - HOT SAuCES, CHuTNEYS, CANDIED FRuIT Carty Hill, Glanvilles, St. Phillip's . . . . . . . . . . . . . . . . . . . . . . . . . (268) 460-8219 or 724-4994 BARBUdA cottAges - BEACH VILLA BARBuDA Barbuda . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . (268) 722 3050 HAZel d' ABReU - BAKED PRODuCTS & PRESERVES St. John's . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . (268) 463-7918 or 722-8143 BARBUdA exPRess � FERRY TO AND FROM BEAuTIFuL BARBuDA St. John's . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . (268) 560-7989 loRettA HARIgAn - FRuIT WINE Gilpin Ave, St. John's . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . (268) 460-2291 or 728-0158 Best oF Books - BOOK STORE Royal Palm Place, Friars Hill Road, St. John's . . . . . . . . . . . . . . (268) 562-7654 St. Mary's Street, St. John's . . . . . . . . . . . . . . . . . . . . . . . . . . . . . (268) 562-3198 melee An' tIngs ltd. - BLACK FRuIT CAKES & BAKED PRODuCTS St. John's . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . (268) 461-8359 cARIBBeAn Hot PRoPeRtY St. John's . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . (268) 725-4663 PIcAnte PePPeRs - HOT & FRuIT SAuCES Christopher Street, Villa, St. John's . . . . . . . . . . . . . . . . . . . . . . . (268) 728-6296 FAmIlY dentIstRY - DENTIST Corner Cross & Newgate Streets, St. John's . . . . . . . . . . . . . . . (268) 462-0058 sIsteR glo - JAMS, JELLIES, CHuTNEYS, FRuIT CONCENTRATES Buckley's, St. John's . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . (268) 460-1426 or 728-8809 FIg tRee stUdIo - ART GALLERY Fig Tree Drive, St. Mary's . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . (268) 460-1234 sUsIes Hot sAUce - HOT & FRuIT SAuCES upper North Street, St. John's . . . . . . . . . . . . . . . . . . . . . . . . . . (268) 461-0365 JB tAxI - TAXI SERVICE & AIRPORT TRANSFERS Falmouth Harbour, St. Paul's . . . . . . . . . . . . . . . . . . . . . . . . . . . . (268) 464-3467 or 460-1497 YAo AntIgUA dAIRY ltd. - DAIRY PRODuCTS Piccadilly, St. Paul's,. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . (268) 562-2468 mIgUel's HolIdAY AdVentURe - DAY TOuR Prickly Pear Island, St. John's . . . . . . . . . . . . . . . . . . . . . . . . . . . (268) 460-9978 or 723-7418 ondeck - YACHT CHARTER English Harbour, St. Paul's . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . (268) 563-6696 tRoPIcAl AdVentURes - CATAMARAN CRuISES TO BARBuDA St. John's . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . (268) 480-1225 234 www.foodanddrink-caribbean.com 235 Recipe Glossary SPECIAL INGREDIENTS AllsPIce (PImento): Takes its name from its aroma, which smells like a combination of spices, especially cinnamon, cloves, ginger and nutmeg. In many places, allspice is called pimento because the Spanish mistook the fruit for black pepper, which the Spanish called Pimienta. used commonly in Jerk seasonings, and an important ingredient in many marinades, pickles and mulling spices. flavour. Leaves and stems pair well with spicy foods. concH (lAmBI): A Caribbean delicacy. The meat of this sea creatures meat has a mild, sweet clamlike flavour, that is high in protein and low in fat. It must be pounded or marinated to tenderize the flesh before cooking or eating raw. Some of the most common dishes are conch fritters, conch chowder, curried conch and ceviche conch. top and a solid portion several inches long at the root end. The lower portion is sliced or pounded and used in cooking. The top leaves are traditionally used to make herbal (Fever Grass) tea in the Caribbean. The sweet citrus flavour and aroma harmonise well with coconut milk, especially with chicken and seafood or vegetarian soups. comes from a sea captain who introduced the tree to the Caribbean. garnishes. soURsoP: A traditional Caribbean fruit with origins in Peru. The pulpy flesh makes good desserts and sorbets. Blend the flesh together with milk or cream and sugar for a delicious drink. It can also just be eaten by itself. The leaves from the tree have long been used throughout the Caribbean for their medicinal benefits. tImBAle: A tall drum-shaped pastry mould in which food is baked. Also the custard, vegetable or meat preparation that is baked in this mould. lAnd cRAB: Hunting land crabs is a seasonal pastime in Antigua and Barbuda. They are grayishcoloured crabs that live in the network of holes found in low-lying areas near mangrove swamps, salt ponds, wetlands and marshes. The crabs have to be purged before cooking to cleanse them of any ingested poisons, and to fatten them up. They are cooked whole in stews, or the meat is removed, seasoned and stuffed back into the shell. TECHNIqUES BeURRe BlAnc: Which means, "white butter" and is a classic French sauce using white wine and shallots. AntIgUAn HoneY: Recently, the Antiguan honeybee population had almost been wiped out by a parasite that carries a virus that deforms developing bees' wings. However, the bee population is returning, and Antiguan Honey production is again gathering pace. Antigua has two types of bees: the European Black and Gold Bond and the Black Bee. Antiguan honey is delicious and a favourite exported commodity. dUcAnA: This sweet potato dumpling is very popular in Antigua and Barbuda and is generally served with salt fish and chop-up. It is made from grated sweet potato, coconut, sugar and flour, which is formed into an elongated dumpling shaped wrapped in foil or banana leaves and boiled. stARFRUIt (cARAmBolA): This fruit is cultivated widely throughout the Caribbean and is closely related to the bilimbi fruit (usually eaten as a sun-dried snack). Starfruit is eaten ripe in fruit salads and used as a culinary garnish. It is extremely juicy and makes delicious fruit juice. BRUnoIse: A culinary knife cut in which the food item is first julienned and then turned a quarter turn and small diced, producing cubes of approximately 1/8th inch in size. eddoes: Smaller in size than a dasheen this tropical root vegetable has a subtle sweet, nutty flavour when cooked. Eddoes are a versatile alternative to standard potatoes or yams. They are regularly used in Caribbean cooking as a staple in soups. okRA: Originally of African origin, this unusually textured vegetable is popular across the Caribbean. When cut, okra pods release a sticky substance with thickening properties often used in stews. To minimise the sliminess; keep the pods intact and cook quickly. Okra pods are often briefly stir-fried, or cooked with acidic ingredients such as citrus, tomatoes, or vinegar. They can also be eaten raw in salads. tAmARInd: This tart tropical fruit looks like a curved brown bean-pod and is the fruit of the tamarind tree. The pod contains a sticky pulp enclosing one to ten shiny black seeds. The sticky pulp is used as flavouring for its sweet, sour, fruity aroma and taste. It is available as a pressed fibrous slab, or as a jam-like bottled concentrate. Tamarind contains pectin which is used in the manufacturing process of commercially produced jams, so it is a natural ingredient in many jams, jellies, chutneys and fruit drinks. It is a vital ingredient in Worcestershire Sauce. cARAmelIse (cARAmelIZe): This process is used extensively in cooking to oxidize the sugars in a food (or added to foods). The cooking process releases compounds that give the caramelised food a rich caramel flavour and a deep brown colour. AntIgUA BlAck PIneAPPle: Antigua's small, juicy and intensely sweet indigenous pineapples are of the Queen variety. They are the official fruit of Antigua and Barbuda. cHIFFonAde: To slice leafy green vegetables or herb leaves into long thin strips. Stack the leaves and roll them tightly then slice them into small ribbon strips. BAY leAVes (lAURel leAVes): Widely used throughout the world. They may be best known for their delicate aroma in 'bouquet garnis' or used similarly in soups, sauces, stews. An appropriate seasoning for fish, meat and poultry. Bay leaf is often included as a pickling spice. FUngI (FUngee): The national dish of Antigua and Barbuda is Pepperpot and Fungi. The fungi is made from cornmeal into a paste-like ball, which is often mixed with okra. Rocket (ARUgUlA): An aromatic green salad leaf generally used raw in salads, but it can be steamed for a milder taste. When young, it has a wonderful flavour with nutty notes, though many people prefer it mature for its piquant, slightly bitter taste. Locally grown Rocket has a much stronger bitter flavour than the imported varieties. JUlIenne: A culinary technique of slicing foods into thin sticks. using a julienne cut in food preparation also ensures that food cooks evenly. For presentation it makes food look attractive and pleasing to the eye. golden APPle (JUne PlUm): This fruit can be enjoyed at different stages of its maturity. The green unripe fruit can be made into jellies, jams and pickles or even used for flavouring sauces. The sweet, ripe fruit is wonderful on its own and as a drink made by blending the flesh with ginger and sweetening with sugar. EqUIPmENT BAIn-mARIe (wAteR-BAtH oR doUBle-BoIleR): The French name for this cooking technique. It consists of placing a container (pan, bowl, souffl� dish, etc...) of food in a large, shallow pan of warm water. This technique is designed to cook delicate dishes such as custards, sauces and savoury mousses without breaking or curdling them. It can also be used to keep cooked foods warm and for melting chocolate. Bok cHoY (PAk cHoI): A well loved vegetable with Chinese origins, although it is successfully grown locally in Antigua and used widely as an alternative to spinach. RoUx: A classic French cooking technique using a mixture of flour and fat that is cooked over low heat and used to thicken soups and sauces. There are three types of Roux: white, blond, and brown. They add a distinct nutty flavour to a dish. BReAdFRUIt: As its name suggests this fruit tastes like doughy bread. It was introduced to the Caribbean in the late 18th century. Roasted, boiled or (occasionally) eaten ripe, this versatile, starchy fruit is used as an alternative to potato. seAsonIng PePPeRs: A mild pepper used primarily for seasoning traditional dishes and creating Caribbean sauces. This milder pepper should not be mistaken for the fierce scotch bonnet pepper which is distinctly hot. JIcAmA (YAm BeAn): A sweet, flavourful root vegetable that looks like a turnip. It has a light, crunchy texture and is as sweet as a fruit. It can be used in many different types of dishes. Jicama is equally flavourful, raw or cooked and is used mostly in spicy fruit salads and soups. sHAddock (Pomelo): A large citrus fruit which resembles a grapefruit although it is considerably larger in size and sweeter in taste. The flesh of the variety in Antigua and Barbuda is juicy and a coral pink in colour. The name Shaddock mAndolIne: A stainless steel, razor-sharp cutting tool that is generally used in commercial kitchens. It is used mainly for thinly slicing vegetables and can uniformly julienne these in various thicknesses. Also used to make presentation sweAtIng: This is a gentle cooking technique, which is normally used to cook vegetables slowly in oil or butter, usually in a covered pan until tender. Sweating differs from Saut�ing in that Sweating is done over a much lower heat. cIlAntRo (coRIAndeR leAVes): One of the most widely used and loved herbs. The leaves are always used fresh and they have a strong odour and pungent lemongRAss (FeVeR gRAss, cItRonellA): A long thick wild grass with leaves at the 236 BReAdFRUIt AntIgUAn HoneY AntIgUA BlAck PIneAPPle seAsonIng PePPeRs okRA soURsoP AllsPIce (PImento) & BAY (lAURel) leAVes Rocket (ARUgUlA) eddoes tAmARInd lAnd cRAB stARFRUIt (cARAmBolA) sHAddock (Pomelo) cIlAntRo (coRIAndeR leAVes) Bok cHoY (PAk cHoI) JIcAmA (YAm BeAn) Recipe Index A Ackee, 20 Angostura Bitters, 182 Antigua Black Pineapple tart with fresh mint meringue, 176 Antiguan bread pudding with English Harbour Rum butter sauce, 169 AntiguaNice chicken with Julie mango cornmeal stuffing, Creole pineapple and plantain, 44 Appetizers,16-31, 34-36, 38, 39, 42-51, 94, 96-100, 103-107, 109, 113,120 Appleton Rum, soy ginger roast pork sirloin with tomato raisin chutney and green herb chili oil, 149 Asinan salad with pickled Julie mango, local fruits and vegetables, 16 Asparagus, 44, 52, 63, 138, 161 Aubergines, also see Eggplant Avocado, 26, 29, 126, 142, 152 Chicken mango roll with sweet potato and scallion mash and mango beurre blanc sauce, 45 Chickpeas, 22, 96 Chocolate, 72, 85, 170 Chocolate coconut crepes with mango and strawberry mousse, 170 Chutney, 46, 58, 59, 63, 65, 67, 120, 148, 149 Cinnamon, 16, 29, 35, 46, 56, 57, 59, 66-68, 70, 86, 90, 148, 152, 160, 169, 174 Cinnamon roasted pork belly with "Christian Valley" fruit guacamole, plantain and mustard glazed beets, 152 Cockles, 43, 100 Coconut cream of, 78, 82, 85, 134 dry, 27, 54, 118, 134, 142, 160, 166, 170, 174 jelly, 174 milk, 27, 64, 72, 118, 138, 142 shredded, 26, 36, 69 Coconut-steamed red snapper with mango pineapple and local provisions in coconut milk, 27 Cognac, 86 Conch, 103, 147 Cool Melody cocktail, 187 Cornmeal, 44, 94, 147 Cosmopolitan cocktail, 186 Country-style tomato bombe with mango pineapple two cheese stuffing and mango vinaigrette, 19 Courgette, also see Zucchini Couscous, 65, 96 Crab, 26, 119, 132, 147 Crab cakes with mayonnaise and Creole seasoning, 119 Cranberry juice, 86, 186 Cream half & half, 39, 98, 106 heavy, 20, 45, 46, 57, 58, 63, 68, 70-72, 94, 103, 122, 124, 141, 156, 166, 169-171 pastry, 72 sour, 25, 29, 30, 38, 159 Cream of pumpkin soup with croutons, 98 Cr�me fraiche, 110 Crispy red snapper cubes with ginger, garlic, red pepper and scallion, 133 Crusted rack of lamb with char-grilled pineapple, plantain mango mash and mango green curry sauce, 64 Cucumber, 16, 29, 108, 118, 140 Curried codfish with johnny cakes, 112 Curried green banana salad, 109 biscotti, 171 Fish also see grouper; herring; mahi mahi; tuna; red snapper; salmon; salt fish; wahoo Fish sauce, 21, 23, 42, 64 Flamboyant Mango Chino cocktail, 86 Fresh red snapper fillets with grilled pineapple vegetables, 130 Fresh tuna fish salad with local mango and pineapple tossed in a parsley chive vinaigrette, 24 Fruit leather, 90 Fungi (Fungee), 147 G Gin, 184 Ginger, 16, 29, 34, 36, 42, 50, 52, 55, 57, 61, 64, 65, 72, 83, 85, 114, 118, 133, 134, 141, 149, 155, 158, 159, 161, 169, 171 Goat, 99, 155 Goat cheese and spinach cannelloni with fresh pesto and reduced balsamic, 93 Goat cheese fillo baskets with sun-dried tomatoes, served with cr�me fresh and balsamic reduction, 110 Goat water infused with rosemary and cloves, 99 Golden apple, 121, 158, 159 Granola, 164 Grapes, 164 Green banana, 109, 113 Green banana salt fish balls with breadfruit and vegetable salad, 113 Green Flash cocktail, 182 Grenadine, 78-80, 82, 84-86 Grilled iguana terrine with spaghetti squash and green onion-bulgur pilaf, 62 Grilled mango and red snapper kebabs marinated in natural yoghurt with mango and red pepper salsa, 55 Grilled salmon and asparagus with saut�ed mangoes, red onions and bell peppers, and mango sunset sauce, 52 Grilled spiced lamb with mango-raisin couscous and mango chutney, 65 Grouper, 100 B Bacon, 59, 149 Baked red snapper with Caribbean herb-stuffing, 131 Banana (ripe), 78, 83, 167, 187 Barbuda Blue cocktail, 186 Barbuda lobster rundown with ripe plantain mash, 138 BBQ, 158-160 BBQ beef ribs with coconut pineapple crust and Chris' BBQ sauce, 160 Beef, 142, 160, 161 salted, 147 Beet (beetroot), 44, 85, 152 Beet the Street cocktail, 85 Blueberries, 83 Bok choy, 56, 123 Bouillabaisse with toasted garlic croutons and homemade rouille sauce, 100 Breadfruit, 113 C Cabbage, 28, 31, 35 Cajun shrimp with mango chutney served in a grilled mango cheek, 120 Calamari, 43, 100 Canap�s, 108, 110, 112, 114, 118, 119, 121-127 Capers, 30 Caramelised pineapple, mint lime crepes with a mango pineapple filling served with a mango pineapple jello shot, 74 Caramelised Edward mango mousse served with a liqueur shot, 71 Caribbean conch chowder, 103 Carmichael's Joy cocktail, 182 Cassava, 27, 35, 121 Cassava-crusted shrimp with pineapple and golden apple salsa,121 Caviar, 122, 123, 124, 140, 141 Cheese cheddar, 94 cream, 39, 67, 71, 110, 112, 167 Emmental, 100 goat, 92, 110 Fromage blanc, 71 Gruy�re, 100 Monterey Jack, 94 mozzarella, 19, 94 Parmesan, 19, 43, 61, 92, 94, 141, 156, Chicken, 44-47, 58, 59,126, 127, 148 H Herring, 107 Honey, 25, 28, 50, 61, 80, 85, 92, 120, 146, 148, 149, 158-161, 166, 171 Honey pork tenderloin marinated with English Harbour Rum served with pickled mango and herb oil, 50 Hurricane Julie cocktail, 85 I Iguana, 62 Irie Mango Daiquiri cocktail, 81 Island Spice cocktail, 83 Islandtini cocktail, 83 D Dasheen, 48 Desserts, 68-74, 164-177 Drinks, 78-87, 182-187 Duck, 48, 61 J Jerk chicken breast filled with mango chutney served with deep fried mango skin, 148 Julie Fantasy cocktail, 78 Julie mango cheesecake with cinnamon-roasted pineapple and mango chutney, 67 Juney Mango cocktail, 84 E Eddoes, 27, 132 Eggplant, 18, 54, 94, 96, 104, 107, 128, 130, 147, 156 Envy cocktail, 80 F Fennel, 21, 100 Fever grass and ginger panna cotta with caramelised pineapple and K Kaffir lime leaves, 23, 64 238 www.foodanddrink-caribbean.com L Lamb, 63, 64, 146, 156 Leek, 22, 96, 100, 104, 124 Lemon, 24, 25, 29, 52, 61, 62, 69, 109, 114, 123, 128, 131, 138, 158, 166, 171, 184 Lemongrass, 16, 23, 57, 64, 118, 171, 184 Lemon Thyme Martini cocktail, 184 Liqueur, 71, 79, 84, 86, 182, 184, 186 Lobster, 29-32, 38, 39, 104, 123, 124, 138, 140-142, 146 Lobster and bok choy roulade served on fresh toast, 123 Lobster and tuna ceviche served on a poppadum with blackened tuna and caviar, 140 Lobster beef tenderloin with grilled tropical fruit, and rum and coconut milk sauce, 142 Lobster leek roulade with keta roe and Sevruga caviar, 124 Lobster tower with eggplant slices and a teriyaki, olive, basil and tomato sauce, 104 Lollipop chicken wings (inside-out chicken wings) served with madras sauce, 127 Love and Mango cocktail, 85 Lover's turf - grilled lamb, shrimp and lobster served with a Antigua Black Pineapple rum sauce, 146 Mango Slide cocktail, 84 Mangria cocktail, 86 Mangrove red snapper rolls and chickpea pur�e with chilled mango, 22 Maraschino cherry juice, 80 Masala shrimp and lobster with mango gazpacho, 29 Meat also see beef; goat; iguana; lamb; pork; rabbit Mellow Carolyn cocktail, 187 Melon Cantaloupe, 29, 80, 97, 166, 187 Honeydew, 79, 80 Watermelon, 29, 164, 166, 167 Melontini cocktail, 186 Meringue, 166, 167, 176 Mint, 16, 18, 63, 70, 74, 78, 80, 82, 86, 94, 108, 110, 141, 142, 156, 160, 167, 170, 176, 182 Molasses, 71 Mushrooms, 42, 130, 155 Mussels, 43, 100 Polenta, also see cornmeal Polenta and grilled vegetable lasagna with three cheeses and two sauces, 94 Pomegranate, paste, 71 seeds, 184 Pomegranate Martini cocktail, 184 Pork, 50, 51, 56, 149, 150, 152, 158, 159 Pork mango wrap with pineapple mango salsa and garlic-yoghurt dip, 51 Potatoes, 20, 38, 46, 59, 63, 64, 97, 103, 128, 156 Poultry also see chicken; duck; turkey Profiterole birds with tropical fruit and chantilly cream, 166 Pumpkin, 98, 147, 149 R Rabbit, 57 Raisins, 34, 59, 65, 142, 149, 169 Raspberry, 80 Red snapper, 22, 27, 43, 55, 100, 130, 131, 133 Rice, 72, 161 Roasted goat leg marinated in Wadadli Beer with mushroom stuffing served with curried plantain, 155 Roasted pork cutlets with caramelised almonds and onions, 150 Roulade of fresh Atlantic salmon and scallops with smoked salmon and caviar, 122 Rum, 50, 58, 67, 68, 79, 81, 84, 85, 86, 134, 142, 146, 149, 160, 169, 174, 182, 186, 187 N Natural Mystic cocktail, 79 m Mahi mahi, 21, 128, Mango flesh, 16-57, 59-80, 82-89, 120, 141, 142, 148, 152, 167, 174 juice, 39, 74, 120 pur�e, 20, 21, 38, 54, 58, 63, 67, 72, 80, 81, 84, 170 syrup, 86 Mango and jelly coconut crepe with mango and English Harbour Rum butter sauce, 174 Mango and smoked duck breast with roasted pepper salad, 48 Mango Breeze cocktail, 80 Mango caramel crepe with Cavalier Rum - roasted pineapple and mango pineapple pur�e, 68 Mango coconut crab cake with mango guacamole, 26 Mango Colada cocktail, 78 Mango Desserts cocktail, 86 Mango-encrusted mahi mahi served with a mango fennel salad, 21 Mango glazed crispy duck breast with sweet and sour onions in a saladfilled Parmesan tulip crisp, 61 Mango-infused coconut crusted shrimp in a pineapple boat floating on a tropical salsa with mango pineapple sauce, 36 Mango lobster jelly salad with a cream cheese dressing, 39 Mango Passion cocktail, 84 Mango pineapple cabbage roll served with lobster salad and mango pineapple sauce, 31 Mango pineapple crumble pie, 66 Mango Pineapple Delight cocktail, 78 Mango pineapple strawberry slaw with lemon sorbet, 69 Mango-pine X-treme cocktail, 83 Mango pork tenderloin with mango spiked sweet potatoes and baby bok choy, 56 Mango Rhythm cocktail, 82 Mango seafood fiesta with cassava pancake and a Wadadli Beer-spicy mango sauce, 35 Mango seafood water with pepper sticks, 43 O Oatmeal, 97 Olives, 104 Original BBQ pork ribs with sweet potato and golden apple salsa and grilled plantain, 158 Oven baked chicken breast stuffed with mango pineapple chutney served with pineapple mashed potato, 46 Oven roasted mango-stuffed lamb loin wrapped in potato slices with pineapple green peppercorn chutney and mango sauce, 63 S Saffron, 57, 100, 118 Salad, 61, 97, 108, 109, 113, 126 Salmon, 52, 122 Salt Fish, 20, 54, 106, 113 Salt fish and mango chop-up with banana leaf-wrapped mango ducuna, 54 Salt fish croquettes with mango butter, ackee pur�e and mango, pepper and tomato fricassee, 20 Salt fish deep-dish quiche with spinach and green onions, 106 Salsa, 25, 28, 36, 51, 55, 114, 121, 141, 158 Saut�ed shrimp with salsa and mango-slaw, 28 Scallops, 30, 34, 35, 43, 100, 118, 122 Seafood also see calamari; cockles; conch; crab; lobster; mussels; shrimp Seared tuna tartare with tri-pepper salsa and cilantro oil, 114 Sensation seafood cocktail with mango tartare, 30 Shaddock (pomelo), 118 Shrimp, 23, 28-30, 35, 36, 42, 43, 120, 121, 134,146 Soup, 42, 43, 98, 99, 100 Soursop, 80, 97, 184 Soursop Lemongrass martini, 184 Soy sauce, 23, 62, 104, 149, 155, 158-160 Spiced chicken salad rolls with grilled Antigua Black Pineapple, 126 Spiced crab yam croquette with pepper ragout and seared spinach, 132 Spiced pineapple lobster in mango cheeks with potato pancakes and mango vanilla coulis, 38 Spicy mango mousse vanilla bean mango panna cotta and mango mille feuilles, 70 Spicy scallops in saffron coconut gazpacho, 118 Squash, 46, 47, 59, 62 P Pan roasted mahi mahi with saut�ed herb potatoes, eggplant pur�e and sauce vierge, 128 Pan-seared scallops with rocket leaves, toasted pine nuts and mango pineapple splash, 34 Parmesan herb crusted lamb chops with a spring onion mash, Mediterranean vegetable stack and a rosemary demi-glaze, 156 Papaya green, 99, 155 ripe, 30, 80, 85, 147, 152, 164, 166, 167 Passion fruit juice, 80, 164, 182 syrup, 78, 79, 83, 84-86 Pasta, 141, 152 Peach, 80 Pepperpot and fungi with Land crab, 147 Pineapple flesh, 16, 19, 24, 27, 31, 34, 36, 38, 42, 44, 46, 47, 51, 59, 62-64, 66, 69, 74, . 79-86, 121, 126, 130, 134, 142, 146, 152, 159, 160, 164, 167, 171, 176, 182, 187, juice, 42, 74, 78, 79, 83, 85, 86, 134, 182, 186, 187 Pineapple chicken tower served with rosti potatoes, mango chutney and mango-infused curry sauce, 59 Pineapple pepper-stuffed chicken breast wrapped in a fillo blanket served with a mango sauce, 47 Pineapple, ginger and garlic shrimp served in a coconut shell, 134 Plantain, 27, 30, 44, 57, 64, 96, 138, 142, 149, 152, 155, 158 www.foodanddrink-caribbean.com 239 Strawberry, 69, 79, 82, 85, 164, 167, 170 Sugar cane, 182 Sugar Ridge classic, 182 Sugar syrup, 69, 78, 79, 81-83, 85, 86, 182, 184 Summer Cooler cocktail, 82 Sunrise fruit delight tropical fruit meringue nests, 167 Supreme of chicken with Julie mango mousseline and mango carob sauce, 58 Sushi rice, 72 Susie's Hot Sauce, 22, 26, 44, 158 Sweet chili sauce, 61, 114, 149, 159 Sweet potato, 27, 45, 54, 56, 158 Thank You for taking the time to read this. We were determined to make tablemanners enjoyable both visually and in content. To achieve this we were blessed to have worked with a team of true professionals. There are a lot of people to thank, so firstly we wish to thank all the chefs, hotels, restaurants, bars and hospitality staff who contributed recipes and their time to make this book so delicious. Thank you! May each endeavour and all achieve. Special thanks is extended to Madeleine Jardim McComas for her quick recognition of the book's potential and her dedication to making this book so special. Thanks to our sponsors Terry Browne of Island Provision Ltd., Amber and Ali at Best Cellars Wines & Spirits for working so well with us; the wine pairing was a pleasure. To Anthony Bento of Antigua Distillery Ltd., and its superior local rums. Thank you to Lisa, Donna and David Farara for their unwavering support, wine pairing and for the moments of laughter. Our thanks to Kennedy's Club Ltd. for their continued support of the Food and Drink projects, to know your history is to know your future. We wish to thank the Ministry of Tourism for supporting the local community through international marketing. This is the future. Special thanks to Minister the Honourable Harold Lovell, Minister the Honourable Hilson Baptiste, Minister the Honourable John Maginley, Sharon Peters and Mrs Ambrose. This book will be distributed throughout the world with pride. To Claudia Papa and the staff of the Museum of Antigua & Barbuda for providing historical photographs. To Rosie McMaster of Susie's Hot Sauce for her continued inspiration, and for promoting our nation alongside her superior local product. To Claudia Elizabeth Ruth Francis without whom this project would not exist. T 3 P's kebabs (pineapple, pepper, pork) with yoghurt herb dip, 159 Tagliatelle lobster with champagne mango salsa and caviar, 141 Teriyaki, 104, 126 Thai tuna sashimi rolls filled with shrimp and mango, 23 The M.V.P - Mango vs. Pineapple cocktail, 80 . Tian of grilled vegetable salad with two-juice mango vinaigrette, 18 Tofu, 97 Tofu oatmeal burger served with salad and fresh fruits, 97 Tom yum goong Thai soup with pineapple mango and enoki mushrooms, 42 Tri-tip sirloin kebabs in an oyster, honey, ginger and rosemary marinade with cilantro rice, 161 Tropical fruit sushi with a mango pur�e sauce, 72 Tropical yoghurt-granola parfait with fresh fruit platter and pineapple strawberry coulis, 164 Tuna, 23-25, 114, 140 Turkey, 147 V Vanilla bean, 38, 68, 70 Vegan chickpea steaks with grilled vegetables, 96 Vinegar cucumber salad stuffed with sweet peppers and vegetables, 108 Virgin Mango Strawberry Colada cocktail, 82 Vodka, 79, 80, 83, 84, 86, 184, 186 W Wadadli Beer, 35, 155 Wahoo, 100 Wasabi powder, 23 West Indian scrambled eggs with smoked herring, tomatoes and eggplant, 107 Wine, 20, 39, 44, 45, 47, 48, 63, 86, 100, 140, 152, 155, 161 Worcestershire sauce, 25, 158 Y Yellowfin tuna tartare with green mango coleslaw and perle of mango salsa, 25 Yoghurt, 51, 55, 67, 159, 164 Z Zucchini, 18, 46, 47, 59, 94, 124, 130, 138, 156 Antigua and Barbuda, the Gems of the Caribbean. 240 www.foodanddrink-caribbean.com