ISSUE 7 â&#x20AC;¢ 2021
PUBLISHER’S NOTE Dear Foodies:
Nia Vlahakis Juman
We had great fun creating this issue for you. As always, we filled it with insightful articles, recipes and reminders of what’s available from local artisans, farmers, fishmongers and manufacturers in Barbados. It’s gratifying to support local and for everything else; residents are fortunate to have incredible local distributors who offer us exquisite products from around the world. Barbados really is a Foodie’s paradise!
Many new and exciting things are happening in Barbados. During 2020 we welcomed Senses Marché - a new, food forward establishment and the very first marché in the Caribbean! (How lucky are we!) Our beautiful cover features their delightful “Tutti Frutti” created by talented pâtisserie chef - Leisha Seybold. Chef Leisha combines layers of strawberry, mango and raspberry mousse on a bed of vanilla sponge and tops it with a fruit glaze and decoration...truly sensational! Read all about Senses Marché on Pg. 22. Another 2020 highlight was the opening of Bento Box’s first restaurant in Warrens serving exquisite Poké, Sushi and Dim Sum. Chef Scott Ames (owner of Bento Box) shares his insight on how Poké has taken Barbados’ Foodie scene by storm in our opening article. And there’s so much more to discover inside this issue! Remember to also check out The Directory on Pgs. 68-73 as it’s a great Foodie resource guide and also another reason to keep this copy handy :) Thank you to everyone who has supported this issue, directly or indirectly, through advertising, articles, contributing recipes, photography or production support behind the scenes. Wishing you all a truly happy and healthy year ahead! Enjoy!
BARBADOS FOODIE MAGA ZINE Barbados Foodie Magazine is an annual publication containing stories, recipes, tips and more. Useful as a resource to sourcing great food, drinks and foodie shopping, Barbados Foodie Magazine is a guide that you will refer back to again and again.
Nia Vlahakis Juman WRITERS: Carla Bellot, Ravina Thomas, Mikaela Warden, Scott Ames DESIGN & LAYOUT: Nia Vlahakis Juman PRODUCTION ASSISTANTS: Kathryn Dottin-Holliman (kd Management Services), Natasha Vlahakis PHOTOGRAPHY: Carla Bellot, Tarik Browne, Curwin Cherubin, Linda Jones, Sofie Warren, Mikaela Warden Never miss an issue. Find all of our issues online at www. foodie.bb/issues To enquire about advertising or sponsorships, get in touch at beseen@ foodie.bb or visit www. foodie.bb
CONTENTS POKÉ MADNESS
NATUR ALLY NOBLE
WELCOME TO THE BARN: THE NE W HOME OF FLINDT GOURME T
E AT STREE T (FOOD)
FOODIE RECIPE: TANDOORI CHICKEN CHUNK KEBOBS
FOODIE RECIPE: SPIC Y COCONUT CONCH L A SAGNA
THIS LIT TLE FOODIE WENT TO MARKE T
COCK TAIL KITCHEN
THE HISTORY OF THE SANDWICH - IN BAJAN “A CUT TER”
THE ART OF COFFEE WITH WHYNDAMS
FOODIE RECIPE: PARMESAN FARMER’S CHOICE CHICKEN FILLE TS WITH PENNE PA STA
PAIR LIKE A PRO: WINE PAIRING WITH L A C ABANEâ&#x20AC;&#x2122;S SOMMELIER MAT THE W HARE WOOD
COVID C ALORIES VS. COVID CURVES
FOODIE RECIPE: CHEESE K ALE CHIPS
FOODIE RECIPE: FESTIVE BULJOL
FOODIE RECIPE: CIOPPINO (SE AFOOD STE W )
THE DIREC TORY
POK É MADNESS! BY CHEF SCOTT AMES PHOTOGRAPHY BY TARIK BROWNE
ood trends always come and go. Last year was tacos and ramen and now it seems as there is a little Poké madness flowing through the air. But where has it all come from? And how has this amazing trend of raw fish hit Barbados; a traditionally Baked Chicken & Mac Pie kinda place. Poké originated in Hawaii and was created by fisherman using offcuts of fish and seasoned as a snack. However, the Japanese began to put a heavy influence onto this dish by using Soy Sauce and Sesame Oil flavours. Then, as time went on, Poké got a good bit of Americanization and boom…we now have the modern Poké bowl with crazy additions from pickled Jalapeño to crispy onion to edamame beans and avocado. And let’s not forget topping it with Ponzu Sauces, Spicy Mayo, Srirachas etc.
Photo courtesy Bento Box
I have lived in Barbados for 20 years and seen the growth of Sushi and similar foods. When I started Bento Box back in 2008, we did simple Sushi and made our Tuna Maki Rolls using raw fresh Yellowfin Tuna.Â I found that the non-raw rolls like the California Maki Roll always sold out before the raw rolls. Over the years; however, the palate of Barbadians has become more adventurous and the range of food products available in Barbados has opened up to the international market. I will admit that it was a long road getting Barbadians to trust and convert to the eating of raw fish, but slowly people have come around and I believe that itâ&#x20AC;&#x2122;s purely because of the quality of product from the farmers and how the chef also gets his fish or product.
Chef Scott Ames
Not all products needed to make these dishes will come from big companies either but more from the small guy. Either the spear fisherman that goes out to catch Rainbow Cavaly and lobsters or the guys that spend a week or two on a boat waiting to find Yellowfin Tuna 100 miles out in the ocean. And this is what makes the food fun and fresh and divides food outlets apart from each
other. Foodies know where the fresh foods created by chefs are to be found and there is a massive demand for the higher-end street food product. Local farmers are now starting to experiment and grow some amazing produce. Slow Food and other organizations have had a massive impact on Farm-to-Table and chefs, instead of buying from overseas suppliers, have started to see a lot of new products grown locally in Barbados. But enough of talking about products, what is all this about Poké and local Bajan farmers and sustainability??? Well, funny enough all of this food to create these wondrous dishes is grown locally. We just need to tap into what’s being grown and add some imagination. The new modern chef is stepping out of the box and trying to create new dishes to keep their customers intrigued for the next new dish to launch.
the freshness of the dish it becomes an instant bang of flavour in your mouth. So, when you take your warm seasoned sushi rice and tuna with ponzu sauce etc., why not add fresh wilted kale, what’s wrong with adding Bajan field peas instead of edamame, what’s wrong with adding pickled guava or christophene? But along with this, people including myself, have looked at healthy bases instead of using high glycemic white rice using either brown rice, rice noodles, quinoa or just using vegetable or salad bases. The mixtures and combinations are endless. Also, toppings, why stop at just doing tuna or salmon poké? At Bento Box, we have been topping the poké salad bowls with sushi, local ceviche of barracuda, shrimp tempura, inari tofu pockets, and even handmade spring rolls. I suppose it’s whatever you find that suits your taste…Enjoy!
Poké suits Barbados because of the food that grows locally in and out of the ocean. Also, with
SUSHI • POKE • DIM SUM
N OW O P E N IN WA R R E N S Williams One Building Warrens, St Michael Monday - Wednesday 11am - 4pm Thursday - Saturday +1 246 537 2348 @bentoboxfoods
11am - 9pm
Dr. Natalie Noumeh (Photo by Carla Bellot)
NATURALLY NOBLE BY CARLA BELLOT
r. Natalie Noumeh is a Functional Medicine Practitioner and the owner of Hummingbird Healing Medical Practice. She’s also the mastermind behind Noble Foods & Ice Cream, a local company that specializes in tasty homemade ice creams and popsicles. Fondly describing Noble Foods as “her baby”, Natalie combines her passions for “real” food and educating others on making healthy choices in making her products. That being said, these aren’t your typical frozen treats Noble boasts of only using 100% natural ingredients in their ice creams and popsicles; which are also free of dairy, additives, gluten and artificial sugars. The best part — They’re made right here in Barbados!
As the name suggests, Noble products are honest, clean and real. Made with love and natural ingredients, these ice creams and popsicles have only a quarter of the amount of sugar used in those that are commercially made. There are also no dyes, gums, fillers, additives or stabilizers. Coconut milk or coconut water is used as a base and then fresh fruits and ingredients are added to create the desired flavours. They are available in a variety of delicious flavours, so you and your loved ones can indulge without having to worry about any harmful ingredients. Noble is totally kid safe, kid friendly and kid approved! Eco friendly packaging is also used, so they’re truly good for everyone, including the environment! Where did it all begin? In her kitchen; with a tabletop ice cream machine that was gifted to her. Natalie spent about a year experimenting with flavours and ingredients in her spare time, seeing what worked best. With encouragement from family and friends, she posted photos of her homemade ice creams on Instagram and instantly received messages from interested customers, and as they say, the rest is history.
Besides their delicious ice creams and popsicles, Noble also offers banana breads, coconut breads and brownies amongst other treats, all made yet again with healthy and tasty alternatives. Meal prep services and cooking demonstrations are also available. Outside of her products, Natalie is passionate about educating people to make healthy choices for better living and well-being. She underlines the importance of eating well and how our digestive track’s health can directly affect our immune system – you really are what you eat! We live in an age of convenience where food is available pre-packaged and ready for consumption; however, these processed foods are often altered in a way that does more harm than good. Natalie advocates that we need to be more aware of what we intake. “Everything that we consume, we should examine consciously. We’re putting it into our bodies and giving it to our kids. We need to be more aware and bypass the marketing agendas and misinformation that are out there”. Natalie says to think of yourself as a plant - if a plant is not nourished with the elements of life,
being water, nutrients in quality soil and sunshine, it will wilt. Conversely, if it is nourished from its roots and exposed to the elements daily, it will grow, bloom and thrive! Likewise, once we remove poor quality foods from our diets, introduce healing nutrient dense foods and expose ourselves adequately to the elements of life like sun and sea, we have the opportunity to heal from sickness and thrive. The human body is incredibly resilient! So, what’s next on the books for Noble Foods? Natalie hopes to have Noble ice creams and foods available in major supermarkets and make it a household ice cream name.
“Noble is fun. It’s a lot of work but what really drives me is people getting to eat ice cream that makes them feel good.” Now that is truly sweet!
Kids enjoying Noble Ice Cream popsicles at Brighton Farmer’s Market. Photo by Carla Bellot
WE L C O M E T O T H E B AR N The new home of Flindt Gourmet!
Located in Lancaster, St. James, The Barn is housed in a building originally from the 1800’s that was recently renovated by husband and wife team, Carsten and Zoe Flindt. When you visit, you will see how Carsten’s creativity extends far beyond the kitchen! The Barn is designed to be a foodie’s delight, with many options available. Participate in a small group cooking class where you can learn from Carsten Flindt, classically trained at the Savoy, London. These ‘hands on’ classes are great for evenings out, with a glass or two of wine...and, of course, after, you get to eat your creations! You can also book private meals for small groups. The space is perfect for small gatherings, informal get-togethers, cocktail parties and celebrations of all kinds. Creative canapés, quality meals, decadent desserts and of course Carsten’s famous celebration cakes are made to order, with delivery or pickup options. Flindt Gourmet also offers catering services in your own home, office or rental villa! To find out more contact us on: email@example.com or (246) 266- 9094.
EAT STREET ( FOOD) Where to find the best
street eats in Barbados! BY MIKAELA WARDEN
treet food has become a hot topic globally, from bustling street food markets to Michelin Star street food vendors in quaint towns. It’s no secret that to find incredible food you don’t need to go to a five-star restaurant. Right here in Barbados we are seeing a growing foodie movement that welcomes gourmet street food. People are questioning the boundaries to street food and pushing them to the limits to create a magical dining experience. People are embracing the simplicity of roadside dining, where your physical location/ ambiance isn’t the star of the show; it’s the food. 14
Mopho’s Barbados Mopho’s Barbados Photo by Mikaela Warden
This year, the opening of Worthing Square took Barbados by storm as a bustling Foodie scene. This Food Truck Park showcases local vendors daily; however, on weekends the Square comes alive. Naturally, we had to check it out ourselves.
AREPITA S (@BARBADOSAREPITA S)
A family run business serving up some authentic Venezuelan dishes such as arepas, empanadas, quesadillas and burritos. Their most popular dish, the arepas, are gluten free doughs made from corn flour and come with a variety of fillings. Our favorite is the Pabellon Arepa served with a Cocada, a coconut jelly milkshake.
FL AVRGOURME T (@FL AVRGOURME T )
This place is the epitome of unique and outside of the box. Handcrafted dishes such as chicken in waffle cones, fresh gelatos and sorbets, salads and sides. The star of the show, for us, was the Original Chickâ&#x20AC;&#x2122;N and Waffle Green Salad. FlavrGourmet uses creative ways to mix and blend unconventional ingredients to find the perfect balance of flavor. You will not find anything else like this on the island! Flavrgourmet
Arepitas Photo By Mikaela Warden
Fed By Nature
FED BY NATURE (@FEDBYNATURE_BARBADOS)
Photo courtesy The Cliff Bakery
Vegan foodies; this one is for you! Fed by Nature creates plant-based magic using a variety of fruits and vegetables in a creative way to help people embrace a more plant-based diet. Their approach is dynamic and is constantly adapting to the needs and wants of their patrons. Their best sellers are their epic Veggie Burgers, Savory Bowls, Vegan Pizzas, Protein Shakes and Smoothies.
THE CLIFF BAKERY (@THECLIFFBAKERYBARBADOS)
Pastry heaven on wheels. You can find this French bakery cart all over the island but specifically at Holders Market, Brighton Farmers Market and Worthing Square. Decadent, gourmet pastries and breads, on the go. Also be sure to check out EY for Guyanese delicacies, Jamaican Jerk for some classic Jamaican dishes and FRIIGUYS (@friiguys) for loaded fries which are out of this world.
YELLUH ME AT (@YELLUHME AT ) Yelluh Meat Photo by Mikaela Warden
For a deliciously Bajan foodie experience, you must try Yelluh Meat. They are serving up roasted
Mopho’s Barbados Photo by Mikaela Warden
breadfruit bowls stuffed with gourmet toppings such as Buljol, Smoked Red Herring, Pickled Pigtail, Minced Beef and Curried Dhal.
RUDE BOY R AMEN (@RUDEBOYR AMEN)
Chef Damian Leach from Cocktail Kitchen has opened Rude Boy Ramen and we are not mad about it! Dressed up, gourmet Ramen for $10; simple, sophisticated and delicious. Opened during COVID, they wanted to serve a delicious yet affordable product — and they did just that.
Rude Boy Ramen
MOPHO’S BARBADOS (@MOPHO.BB)
One of my personal favorite discoveries of 2020 was MOPHO. Located at Brighton Farmers Market, they are bringing Vietnamese Fusion flavors in some impressive dishes. Their baos are mouthwatering and their Pho is the ultimate comfort food.
BEARDED HOGS BBQ (@BEARDEDHOGSBBQ)
They are the Kings of Barbeque, in our opinion. Six hour smoked meats served with homemade BBQ sauce and hand cut fries. They use all-natural woods to infuse the meats with the specific smoky flavors they desire. Holy smokes, it’s good! Bearded Hogs
Tandoori Chicken Chunk Kebobs INGREDIENTS: Tandoori Chicken 3lbs Amir’s Chicken Chunks OR Deboned Thighs cut into Chunks 3-4 tbsp Amir’s Tandoori Paste (depending on how spicy you prefer) ½ - ¾ cup plain yoghurt ⅓ cup of your favorite oil 1 large red bell pepper cut into chunks 1 large red onion cut into chunks ¼ cup chopped cilantro Cucumber Mint Sauce 1.5 cups plain yogurt ½ cup minced fresh cucumber (no seeds) ¼ cup diced tomatoes 2 tbsp lemon juice 2 cloves minced garlic 2 tbsp fresh minced parsley 2 tbsp fresh or dried minced mint 1 tbsp of minced coriander Salt and pepper to taste
DIREC TIONS: Tandoori Chicken In a large bowl, whisk together yogurt, oil and Amirs’s Tandoori paste. Place chicken chunks in marinade; toss until they’re evenly submerged in the marinade. Cover with plastic wrap and marinate chicken in fridge for at least 3 hours or overnight.
Photo courtesy: Soulful & Healthy
Once chicken is done marinating, remove from marinade. Thread chicken, chunked red onion and red bell pepper onto the wooden or metal skewers (remember to soak prior to use). Grill tandoori chicken over medium-high heat 4-5 minutes on each side, turning occasionally until chicken registers 160F, about 10 minutes of cook time total. Keep chicken warm. Garnish with chopped cilantro. Cucumber & Mint Sauce In a small bowl, whisk all sauce ingredients until smooth. Season with salt and pepper to taste. Refrigerate until ready to use. Serve Amir’s Tandoori Chicken Skewers hot with Cucumber & Mint sauce and grilled Pitas or Saffron rice. Enjoy!
Whether itâ&#x20AC;&#x2122;s for your raging food truck or for home, chunks, deboned breast, tenders & deboned thighs all ready and done for your convenience.
Photo by Sofie Warren
SENSE S MARCHÉ #Mouth-watering #Eye-popping #Jaw-dropping #Cool-vibing #Mind-blowing
ow you know why it’s called Senses Marché! That’s the reaction to what has become Barbados’ most Instagrammable foodie venue where you can eat, shop and take the best selfies! Located in a renovated historic building in Belleville, St. Michael; Senses Marché has a chic-sophisticated vibe perfect for hooking up with friends or business colleagues, while also providing quieter spaces for a relaxing tea date or much needed vibrant work corner (the free Wi-Fi is blazing!). The Marché serves amazing coffee, incredible desserts, homemade gelato, gluten-free fare, fresh artisanal breads, breakfast and a dynamic lunch menu that changes daily! The Grab-n’-Go cases have mouth-watering innovative salads, delicious sandwiches, fresh sushi and ice-cold beverages (including wine and beer) that are all sold in traditional glass bottles not seen elsewhere in Barbados. Since opening, Senses has attracted a diverse crowd which makes it so intriguing: west coasters making a daily trip just to buy the infamous Red Velvet croissant or Opera Coffee Gateau; university students jonesing for a caramel latte; neighbourhood working professionals
Photo by Curwin Cherubin
Photo by Curwin Cherubin
at lunch, or local and foreign personalities just liming. Senses has so many different offerings in a relatively small space is borderline insane, but that’s what makes it great. Senses Marché is the first of its kind in the Caribbean. While Marché is French for market, Senses is a café on steroids! Its food-forward, gourmet-grocery serves up an abundance of epicurean delights including truffle oils, chocolate sauces, raspberry-infused Balsamic vinegars and Classic Coca-Cola in glass bottles! Maybe the ‘secret sauce’ in Senses is its passionate owners and team. Perhaps the passion was ignited years ago when the owners (three brothers, all doctors), visited Costa Rica in 1995 and toured a small coffee plantation (Café
Photo by Linda Jones
Britt) in which they fell in love. Who knew that years later, coffee from that plantation would become the lifeblood of Senses Marche! Visionary owner-leadership has created a passion driven enterprise where food is the medium to bring people together and challenge them to expect more. From décor to service; food to music; amenities to ambiance; selection to value – this ownership leads by example. The real genius may well have been the bringing together of elements that, well, made Sense! Supported by their Canadian Executive Chef, Sean Cunningham, they have pulled together a ‘dream team’ whom they credit for making Senses what it is today. Photo by Sofie Warren
Photo by Curwin Cherubin
Photo by Curwin Cherubin
Along with the owners, Khemraj Persaud was key in building-design-and-flow which has formed the foundation of the vibe and buzz as form follows function, while Linda Jones helped design the interiors and worked with local artists, Shain Clarke and Alex Marshall of 6PM Splash to paint her concept of the now famous Senses mural. The incredible bakery aromas by Master Baker Dwayne Yearwood are rivalled by Leisha Seybold’s (a brilliant patisserie chef) eye-catching and mouth-watering dessert creations. They have been given creative license and have excelled! The fantastic food flavours are courtesy of Head-Chef, Andre Redman who has carried on the tradition of great food started by Chef Sean. Marché manager, Greg Gibson’s experience and wonderful customer service is the secret ingredient that pulls everything together and places the customer experience front and centre. As has been this ownership’s legacy, they build and empower their dream teams.
Having created a unique and tantalizing space, the vision was to help others succeed. The Marché has opened its doors to local food producers while local art adorns the walls in three-week stints to allow as many artists as possible an opportunity to gain exposure. All in all, the true beauty of Senses is the passion – equally demonstrated by the Marché team and patrons alike. It’s that spot that allows us to ‘exhale’ and, yet, breathe. Whether it is a casual meeting or a quick bite; a Friday after-work lime or a birthday cake pickup on the way home; a long breakfast or a quick after-school Nutella crêpe; Senses really is that amazing place. (#sensesmarche) Food forward, service oriented, environmentally friendly, variety driven…Senses Marché is the future of food in the Caribbean!
Spicy Coconut Conch Lasagna BY CHEF RONALD KING, KINGDOM’S KITCHEN Prep Time: 45 mins Cook Time: 45mins
YOU WILL NEED: 1 ½ lbs of Cleaned Conch Meat 1 tsp Black Pepper 1 tsp Paprika 12 sheets of Lasagna ½ Stick of Unsalted Butter 1 cup of Heavy Cream ½ Red Onion 1 Medium stalk of Thyme 3 Garlic Cloves 1 small piece of Celery ¼ cup of Coconut Milk Powder ½ cup of Flour 1 tsp Vegetable Oil 1 tbsp Table Salt 1 Whole Red Scotch Bonnet Pepper 1 medium-sized Ripe Plantain 1 Large Bell Pepper ½ Cup of Ricotta ½ Cup Mozzarella 1 Radish 2 sheets of Purple Cabbage
ME THOD In a large saucepan, on medium heat, add finely diced garlic, onion and celery; allow to sweat until translucent. While this is taking place, ensure that Conch is very thinly sliced. Insert into Ziploc bag or cover with cling wrap and tenderize thoroughly with a mallet. Add tender Conch to saucepan and stir in herbs. The conch will start to emit juices and at this point, about 3 minutes after, add your heavy cream, flour and butter and continue to stir for about 2 minutes.
To this white sauce, add your coconut milk powder and your finely chopped scotch bonnet pepper. Sprinkle salt to taste and then stir in black pepper and paprika. Turn the flame to low and stir slowly for 12 mins which allows the conch to soften and be infused by the sauce. At this point in a medium pot, bring 2 litres of water to a rapid boil. Add 3 tsp of table salt and 1 tsp of vegetable oil. Insert the stalk of Thyme and then add the Lasagna sheets. After 8 mins., remove sheets and run under room temperature water in a colander. In a Casserole dish, coat the bottom with the conch sauce and then form a layer of Lasagna sheets on top of it. Then add and spread your ricotta cheese, sliced bell peppers and diced red onions and thinly diced plantain slices. Repeat
layers only this time using Mozzarella and then conch sauce. Add a final layer and then coat the top with mozzarella and peppers and a few chunks of conch and plantain. Tent the dish with foil and bake at 375° F for 35 mins. Remove foil at this point and return to oven for an additional 10 mins. This allows top of pasta to darken and cheese to bind the sheets together. Remove, let cool for about 30 mins. Garnish generously with cabbage and thinly sliced radish. Serve with a nice Pinot Grigiot or even Prosecco. And, most importantly, Enjoy!!!! Follow Chef Ron of The Kingdom’s Kitchen on Instagram: @ thekingdomskitchen
Cheapside Market. (Photo by: Carla Bellot )
T HI S LI TTLE FOODIE WENT TO
Market BY CARLA BELLOT
hile Barbadians are becoming aware of where their food comes from and choosing to support local, buying directly from our farmers and markets is the obvious solution – it’s affordable and sustainable and it will reduce our island’s annual food import bill.
CHE APSIDE MARKE T
Here at Foodie, we’ve compiled a list of the most popular and accessible markets around Barbados. Saturday mornings are traditionally best for shopping, but most markets are also open during the week. These markets carry a wide range of fresh produce, herbs, spices, eggs and interesting items like juices, seasonings and seedlings. Ask the vendors for cooking or gardening tips – more often than not, they’re happy to share.
(Open Friday to Saturday, from 6:00am to 5:00pm)
(Open Monday to Saturday, from 7:00am to 5:00pm, but Saturday is the best day!)
Being the largest public market in Barbados, this can be found next to the General Post Office in Cheapside, Bridgetown. While the market generally runs all day, the early bird truly catches the worm in terms of getting the best produce and deals.
BARVEN OUTDOOR MARKE T
Opened in May 2020 along the Mighty Grynner Highway, this outdoor marketplace is run by the Barbados Association of Retailers, Vendors and Entrepreneurs. The colourful kiosks are easy to spot and you’ll find fresh produce, herbs, breads, pastries and even homemade ice cream! For those with a green thumb, seedlings are alsoavailable at affordable prices.
Of course, don’t forget to bring your reusable shopping bags!
BRIGHTON FARMERS MARKE T
(Open Saturdays, from 6:00am to 10:00am)
Held at Brighton Plantation in St. George, this market doubles as a source of fresh produce and a great breakfast spot to meet with family and friends, as seating is available. Breakfast items are available on sale, plus there are many stalls that offer other delicious options ranging from sausages to donuts, and everything in between. Takeaway options are available. You can also purchase gourmet foods, handicrafts, jewelry and artisanal products.
HOLDERS FARMERS MARKE T
(Open Sundays, from 9:00am to 2:00pm)
Hastings Farmers Market
This market is the perfect Sunday morning outing held on the grounds of Holders House in St. James. Besides fresh seasonal produce, this market also offers stalls with baked goods, crafts, antiques and many other interesting finds.
HA STINGS FARMERS MARKE T
(Open Wednesdays, Saturdays, and Sundays, from 8:00am to 2:00pm
Hastings Farmers Market is held at the Art Splash complex, across from the Hastings Rocks Esplanade. You’ll find seasonal produce, homemade jams, jellies, hot sauces, baked goods and even hummus as well as handmade jewelry and artwork for sale.
…OR ROADSIDE! There are many vendors, also known as ‘hawkers’ that sell their produce along the highways and byways of Barbados! Be on the lookout for these stalls, especially close to roundabouts, junctions, bus terminals, or along the streets in commercial areas. They can be found every day of the week.
OTHER NOTABLE MENTIONS ARE: ∙ Barven Outdoor Market
Codrington College Farmers Market Codrington College, Sargeant Street, St. John (held occasionally, call for more info); Tel: (246) 416-8054
∙ ∙ ∙ ∙ ∙ ∙ ∙ ∙
Eagle Hall Public Market Eagle Hall, St. Michael; Tel: (246) 535-6231 Fairchild Street Public Market Fairchild Street, St. Michael; Tel: (246) 535-6232 or (246) 535-6233 Glebe Public Market The Glebe, St. George; Tel: (246) 535-6234 Marhill Street Market Marhill Street, Bridgetown, St. Michael; Tel: (246) 535-6235 Palmetto Mall and Market High Street, Bridgetown, St. Michael; Tel: (246) 535-6237 PEG Farm Easy Hall Plantation, St. Joseph; Tel: (246) 4339806 Redland Estates Redland Plantation, St. George; Tel: (246) 4335541 Six Roads Public Market Six Roads, St. Philip; Tel: (246) 535-6239 or (246) 535-6240
If you have a favourite produce spot that wasn’t mentioned in this list, please feel free to share it with us on our social networks!
Refreshingly light, the CK Full Bloom cocktail is an experience in itself.
he Liquid Magicians at Cocktail Kitchen are always at it; using local and sometimes unconventional ingredients to create artful cocktails that are both pleasing to the eye and to the palate. They pair perfectly with Chef Day Day’s fire Roasted Breadfruit or Vegan Poke Bowl and the exquisite local art that line the interior and exterior walls of CK. Their recent partnership with 6PM Splash and Foursquare Rum has really transformed their space into a melting pot for artistic expression through food, art, music and of course - rum. Cocktail Kitchen has an undeniable passion for transforming humble elements and making them into something delicious. This stems from their Executive Chef/ Co-Owner Damian Leach, who has an exciting history of prestigious culinary titles: 2019 BHTA Pastry Chef 2017 Seafood Chef of the Year 2016 & 2018 Barbados Chef of the Year 2016 NIFCA Chef of the Year His passion for redefining Caribbean cuisine has had a positive influence especially on the bar staff, whose most recent cocktail: Full Bloom, is an experience in itself. It’s a refreshingly light concoction featuring Bloom Gin, Parfait d’Amour Liqueur, some other secret ingredients and topped with an aromatic flavour blaster bubble! Bring a friend and join them from 5pm for their Happy Hour!
T HE H I ST O R Y OF T HE S A N D W I CH - in Bajan, “a Cutter”
t is said that the first official sandwich was invented in 1762. The story goes that John Montagu, 4th Earl of Sandwich, was fond of gambling and his addiction to playing cards was so extreme that he was known to refuse to leave the table to eat or drink. During a particularly long session, John found himself ravenous, so he called his chef and asked him to prepare something that could be eaten without interfering with his game. He didn’t want to have to use a knife and fork and didn’t want anything that would make his hands (and consequently his cards) greasy! The chef took on the challenge! Finding some leftover beef from yesterday’s feast and some bread in the kitchen - and hey; presto! The chef presented the Earl with his new invention and it was an instant success! In the US, there were doubts about sandwiches. After achieving independence in 1776, Americans weren’t too fond of the thought of singing praise for a British-created dish. It wasn’t until 1816 that the sandwich made its first appearance in an American cookbook. By then, the fillings were no longer restricted to cold meat such as beef or ham, and recipes included a wide variety of ingredients, such as cheese, shellfish, mushroom and even fruit! It took a further 100 years for the sandwich to become a staple of the American diet, when, in the 1920s, white loafs of bread were referred to as “sandwich bread”.
During the 19th century, a trend of having a late lunch arose. This meant that the need for heavy, hot suppers was in decline, being replaced for a light, small dish (usually made of leftovers and served cold). This is where the sandwich began to shine. After all, sandwiches were small, could be eaten at any temperature and were a perfect way of enjoying your leftovers. This led the sandwich to becoming associated with evening suppers, teas, picnics and even snacks in pubs and inns. In Barbados we call it a Cutter - some say cutter is short for “cut your hunger.’’ Others think it’s a cutter because you “cut ’er’’ — cut the bun in half and stuff it with good things. A basic Barbados cutter consists of a salt bread bun sliced and filled with cheese, flying fish, pork, or, most often, ham. The cushy white yeast bread is baked fresh or sold in stores. Lettuce and tomato are often the garnish; also required is the national hot sauce — a mustard-base golden sauce whose active ingredient is Scotch Bonnet pepper. Roger Goddard’s Bajan Deli by Crane Beach, Cutters of Barbados, takes the idea to new levels. You can order traditional cutter fillers, roast beef, or eggplant mozzarella while you listen to live music and sip a cup of signature VSRP (Very Special Rum Punch). This is also the place to go to provision your own beach picnic.
TH E AR T OF C OFFEE With Wyndhams
BY MIKAELA WARDEN PHOTOS COURTESY WYNDHAMS
offee is a beloved part of many of our daily routines. For us coffee drinkers, we know we need coffee to function; however, what many of us don’t know is the handcrafted art and science that goes into making a good coffee. Husband and wife duo, Dominic & Amanda Gittens, own Wyndhams Coffee and are pioneering the art of specialty coffee here in Barbados. They have created a progressive brand that focuses on creating an excellent coffee while at the same time educating people on the craft of coffee and being as sustainable as possible; both environmentally and economically. “Coffee is a personal experience, it’s about creating new rituals for people and educating consumers on the adventure that is coffee” - Dominic Gittens For Dominic and Mandy, they have created a brand which embraces education and appreciation for coffee. Not many of us truly understand the entire process of making a good cup of coffee. For them, where their products come from, who is involved and how they distribute is just as important as the product itself. Making sure the farmers they work with are ethical and the quality of their beans are up to their standard are important aspects that can often be overlooked. When talking with the couple, I asked where they would like to see Barbados go in terms of Coffee Culture. Their answer truly embraced progression, a core value they have for their company. With 75% of their company being female, including a female head roaster, they have created a work environment that thrives on a safe space to grow and progress. They hope to see more and more people understand and learn about the craft of coffee. Instead of simply following trends, they want to educate Barbadians in the hope of expanding their palates and appreciate the com-
Dominic & Amanda Gittens
plexity of coffee. They want to bring the flavors of the world right here and in an accessible way. Especially now, during COVID, with a lack of travel, they want people to have access to experiencing the world, all from their cup.
“Coffee is the second highest traded commodity in the world, after oil, and plays an important part of most people’s day. Yet, it is so often ruined when poorly roasted, blended or brewed. We believe that a big part of our job is to educate and share what we have learned. The more knowledge people have the better, so we are passionate about showcasing our craft. We are coffee lovers, not coffee snobs – we welcome anyone curious and keen to learn more! In the end it is a win for us when our coffee is made well and tastes how it should.” - Mandy Gittens Wyndhams ethos is to embrace the highest quality in everything they do. Their product standards are high, and they see it as their responsibility to keep producing a high-quality specialty coffee. Recently winning 2 Stars from the Guild of Fine Foods Great Taste Awards out of the UK, has inspired them and keeps their momentum going for continuing to put Barbados on the map in terms of the quality of the coffee available. They
want to be able to compete in the international market and are rebranding to do just that. Sustainability is a key component of their brand ethos. In finding the best coffees, great efforts are made to showcase Fair Trade, Organic and sustainably farmed coffees. They also have a particular passion for supporting and empowering female owned and operated farms. Women make up almost 70% of the agricultural workforce worldwide; yet are often invisible. Supporting women in coffee, offers the best path towards positive change in income inequality, economically and socially which has been proven to improve the lives of many. On a path to environmental responsibility, they play their part through driving electric vehicles charged by solar energy and have recently embarked on updating their packaging towards fully compostable packaging, locally produced wherever possible. With coffee culture expanding and progressing here in Barbados, we are so happy to have companies like Wyndhams pioneering this change and creating an approachable company that promotes progressive values and education while producing a top-quality product. Instead of seeing coffee as an everyday necessity, they are creating a lifestyle that embraces the whole journey and appreciation of the coffee in the cup.
Parmesan Farmer’s Choice Chicken Fillets With Penne Pasta
4 Farmer’s Choice Chicken Fillets
Heat oven to 350°F. Line a rimmed baking sheet with foil. Place Farmer’s Choice Chicken Fillets on baking sheet.
2 medium Garlic Cloves, peeled and fine diced 1 cup of Tomato Sauce 1 box Penne Pasta 4 slices Mozzarella Cheese 2 tbsp. Extra-Virgin Olive Oil 1⁄ 2 tsp. Dried Basil 1⁄4 tsp. Dried Oregano Salt and freshly Ground Pepper, to taste 1⁄4 cup grated Parmesan Cheese, plus extra for passing at the table
Spoon 1/4 cup sauce over each fillet and top with 1/4 cup parmesan cheese. Bake for 20 minutes, or until cheese melts. Place a slice of mozzarella on top fillet and place back in oven until melted. Boil penne pasta in salted water until Al dente. Stir basil, oregano and garlic into the tomato sauce and mix into penne pasta. Serve pasta with chicken parmesan fillet on top.
AC FRUIT GROWERS LTD Wholesalers of vegetables, fruits, ground provisions and herbs.
YOUR ONE-STOP-SHOP PROVIDER OF LOCAL AND IMPORTED PRODUCE. Minimum order required of BB$50. Same day FREE delivery service to south and west coast.
PAIR LIKE A PRO Wine Pairing with La Cabane’s Sommelier, Matthew Harewood !
BY CARLA BELLOT
eet Matthew Harewood, the Front of House Manager at La Cabane, and one of Barbados’ very few Certified Sommeliers! With over 23 years’ experience in the hospitality industry, Matthew’s journey began when he became intrigued by the romance and prestige that surrounds wine. He started buying and tasting wines in his spare time, making his own notes, and studying the different winemaking processes, gaining more knowledge and passion for the craft as he continued. “I just have a love for it”, he says, smiling. Matthew is a Certified Sommelier, having studied with the Guild of Master Sommeliers. He’s actually the first person in Barbados to achieve this qualification! He’s currently working towards his next certification, which is that of an Advanced Sommelier. We’ve featured dishes from four Barbadian restaurants that use local sources for the majority of their ingredients. As a nation, we’re learning more about the importance of having sustainable local sources, and we commend those who have already put this into practice. Matthew shares his tasting notes with us, and gives advice on how to pair wines with different
Matthew Harewood Photo courtesy La Cabane foods. His general advice: as in life, with wines, it’s all about balance. “When it comes to pairing, you want to highlight the flavours of the dish with the wine, and not overshadow it”. For those interested in learning more, Matthew adds that it is best to know the wine’s tannins, acidity levels and flavour notes so that you can best pair it with your meals.
LA CABANE W W W.L AC A B A NEB A RB A DOS.COM
Beet Root Salad – goat cheese, grapefruit wedges, pickled onion, mixed leaves and arugula Wine: Cave de Fleurie (Platinum Wines) This colourful salad has a sweet, earthy taste due to the goat cheese, beets and grapefruit wedges, and would pair well with a young red wine with good acidity and soft tannins, such as the Beaujolais Fleurie.
Fa tt y Fat Beef Rib – rocket , tomato, mushroom Wine: Brunello di Montalcino Castello Banfi (Trident Wines) For this dish, Matthew suggests a Brunello, an Italian red wine that has soft tannins with good acidity and structure. Due to the beef’s high fat content, it’s best to have a wine that has higher acidity to fight the fat, but yet isn’t too overpowering. A general rule - red wine often combines better with red meats as the tannins help break down the meat’s structure, making it softer to chew and therefore more enjoyable to eat. It even aids in digestion and can act as a palate cleanser in between bites.
ECO LODGE W W W.ECOLIFES T Y LELODGE.COM
Plant Based Moqueca – plantains and peppers, tomato, onion, turmeric, coconut milk, farofa Wine: Trimbach Riesling (Sandy Lane) The Riesling variety has the ability to age longer and better than any other white grape! This wine’s taste is crisp and refreshing and will help cool down the spice from the moqueca, yet has enough structure of its own to complement the vegetables in this hearty Brazilian inspired dish.
Fish Tacos – cassava tortilla, seasonal ECO pico, chili lime slaw, chadon beni, yogurt Wine: Calmel & Joseph Crémant de Limoux (Platinum Wines) While the Crémant de Limoux isn’t officially champagne, this French sparkling wine is made with similar methods; as a result, the taste isn’t overpowering and it has good acidity. The bubbles will pair well with the textures of the tacos and the grilled fish, as well as the spices and citrus flavour. Anything bubbly is refreshing and is always a fun element! Matthew advises to avoid wines with strong tannins when pairing with fish, as it can give a metallic flavour.
THE FISH POT W W W.FISHPOTB A RB A DOS.COM
Tuna Tartare – Cornichons, capers, shallot, wakame, exotic fruits, sesame seed oil, spicy coconut dressing Wine: Nautilus Sauvignon Blanc (Hotel Foods) The Nautilus Sauvignon Blanc from New Zealand has grassy, citrus and even pineapple notes. Seeing as it has an almost tropical flavour, it’ll combine well with the delicious Asian flavours of this dish.
4 Hour Braised Lamb Shank – fine grain couscous, steamed vegetables tajine, thyme jus reduction Wine: Kaiken Malbec (Platinum Wines) People typically pair Cabernet Sauvignon with red meats, but don’t be afraid to try something a little different every now and again! Seeing as the lamb shank is cooked in its own fat, there are lots of flavours present. Matthew notes that lamb has a much more gamey taste than beef, hence a Malbec would be the best choice. Malbec has a spicy element, as well as bigger tannins and more structure - all of these components will enhance the meat’s flavour.
THE FARMHOUSE AT PEG FARM W W W.PEGB A RB A DOS.COM/C A FE
Lime & Chili Chicken Breast – avocado, sautéed mixed greens, pickled apple, garlic Wine: Villa Wolf Gewürztraminer (Massy) This very versatile wine has notes of flowers, jasmine, and honeysuckle and combines well with spice and heat. Chicken breast is delicate in flavour, so Matthew advises against pairing it with a bold wine like a Chardonnay, due to its higher acidity. Note – this dish is subject to availability of seasonal ingredients.
Braised Pork Shoulder – vegetable ragau, oven roasted sweet potato fries Wine: Chenin Blanc Simonsig (Trident Wines) Pork has a naturally sweet taste in the skin and fat. The Simonsig Chenin Blanc has warm notes due to coming from riper grapes in a warm climate, and is sure to help balance the sweetness of the meat.
COVID CALORIESÂ vs. COVID CURVES Too little, too much! BY RAVINA THOMAS B.ED M.ED
ost of us (including myself) have gained a bit of a COVID belly. The pandemic is full of struggles and challenges and instead of turning within, many of us are turning to our refrigerators, our pantries and even sneaking into the bar! There’s nothing wrong with this habit but be aware as it could be too little, too much! We primarily eat for two reasons: hunger or comfort. The sad truth is that no amount of over-eating can ease our emotions. We cannot solve our emotional issues with food. Yet, many of us are literally eating through our emotions because we don’t have the tools to navigate through them.
Ravina Thomas B.Ed M.Ed
During our academic and formative years, we were taught Mathematics, Language Arts, PhysEd, Science and so forth but there was no focus nor attention on how to manage emotions!
The struggle is real, and I work with many clients on how to battle the bulge and bring in the balance naturally! Those extra curves are a message to us to take some action.
Instead of dealing with our emotions we are chasing them like a game of Pac-Man and consoling them with chocolates, wine, cookies and all those goodies waiting for us in the pantry!! Do you live to eat, or do you eat to live?
Yet, we continue to ignore our intuitive selves and eat when we are sad, happy, bored, stressed, when we want to celebrate, etc. This is because when we physically feel hungry our emotions get intensified and we get ‘hangry’.
When we are hungry, we have only one problem and that is hunger. But when we keep eating after we are full it leads to all sorts of dysfunction within our body. Overeating not only leads to the obvious weight gain but also acid reflux, gas, belching and other digestive dis-ease, lethargy, hormonal imbalances, trouble with detoxification, sleep disorders and the most lethal of all: inflammation.
Let me ask you a serious question? When was the last time you felt hungry? I mean really hungry; where your belly growled, and you felt the hunger pangs and thought hmmm…I have not eaten in a while. I will bet it has been some time. When we are constantly full, we do not give our body the time to utilize our fat. Most of us eat when we are not hungry, and this coping mechanism is one of the main reasons that our bodies gain weight and move to a state of un-wellness.
This puts pressure on our organs to work harder and literally carry the weight. (Let’s not even talk about the emotional issues you have when you cannot fit into those cute little white denim shorts or walk up that hill.) The place to start is to have a goal, whether it be to lose weight, to gain stamina, or build muscle. Truth be told, weight is simply a reflection of other things going on within the body.
So, let’s seize the moment and focus on one important point - PORTION CONTROL! Our body has two built in hormones that let us know when we are hungry and full. Mr. Ghrelin
sends out the hunger pangs, whereas Ms. Leptin will let us know we are full. The trick is that it takes about twenty minutes for our hunger hormones to kick in. For many of us within twenty minutes we have usually gone back for seconds and gobbled up our second helping before our brain gets the message that our stomach is full. I am going to share a simple tool that will help you - your hand! A balanced meal consists of a carbohydrate, protein, healthy fats, and vegetables. Use your fist to determine your portion of carbohydrates, two hands equal a serving of vegetables, your palm would be a serving of protein and the thumb equals a serving of healthy fats. You can also use a cupped hand to give you an approximate idea of the quantity of snacks. Using your hand to ensure that you are eating a balanced meal is so much easier than trying to count calories or weigh your food. This method ensures that you are getting all the macronutrients in by ensuring you have enough protein, fats, and carbohydrates. It works because our hands are portable and because all our hand sizes vary. It takes into account that different sized people need different portions, all dependent on individual goals, of course.
So, the next time you get that urge to put something in your mouth, really think about why you are eating it. Are you really hungry??? Or, are you just trying to eat through an emotion??? Once you begin to eat mind-fully you will notice how quickly that COVID belly will begin to subside and you can comfortably slip into those lil’ denim white shorts and begin to achieve your fitness goals!! Please eat sensibly – put the calories ahead of the curves! For more ideas on how to eat your way into a Better-Balanced Meal, contact me at firstname.lastname@example.org
Cheesy Kale Chips
INGREDIENTS 3/4 cup cashew nuts 1/4 cup nutritional yeast 1/8 cup olive oil 1 tsp salt 1 tsp onion powder 1 tsp garlic powder Splash of apple cider vinegar 1 lb green curly kale
DIREC TIONS 1.
Blend all ingredients except kale with enough water to get the right consistency â&#x20AC;&#x201C; thick but creamy until very smooth. Set aside.
2. Wash kale really well and remove stems, keeping as much of the leaf intact, as it will shrink a lot when dehydrated or baked. Make
sure to keep the leaves whole. 3. Massage the sauce into the kale really well but using a soft touch to make sure the leaves donâ&#x20AC;&#x2122;t break. Make sure every inch of leaf is covered in sauce and that there are no green spots without sauce, especially inside the curly leaves. This makes it extra crunchy. 4. Lay the leaves on a flat baking sheet lined with wax paper, or a dehydrator sheet if using one. 5. Bake on low heat, 160F or 180F; depending on your oven and bake until crispy. Oven times will vary depending on your oven. If you are dehydrating, dehydrate for 10 hours at 115F. Recipe by Manuela Scalini manuelascalini.com
FROM THE PACK
INGREDIENTS ½ lb. salt fish bits (soaked overnight for best results) 2 small scotch bonnet pepper, finely diced 2 med tomatoes, deseeded and diced small 1 small cucumber, skin, peel, deseeded and diced small 1 each: small yellow, red, green sweet pepper, deseeded and diced small 1 small red onion, diced small 1 tbsp fresh chopped cilantro 2 tbsp fresh chopped parsley Juice from 2 fresh limes Juice from ½ an orange ½ cup vegetable oil
DIRECTIONS Boil salt fish for about 20 mins Drain and test for salt content, re-boil for 10mins more if needed Cool and remove any bones from salt fish Mix all the vegetables into the salt fish bits Marinate mixture with lime juice, orange juice and oil Adjust salt content if needed. Let rest for about 15 mins before serving Dip in with Eclipse Dippers and Enjoy!
Recipe by Goldfingers Catering
LOVE US ON
What’s in your kitchen? BY MIKAELA WARDEN
reat food is made by great cooks; however, the tools you use to make that food are just as important. Good ingredients and skill are one part of the equation and the other is your utensils. I’ve learnt throughout cooking that you can’t rush a good dish and short cuts aren’t always the answer. If you have the right ingredients, skill and tools you are sure to create a delicious meal. We’ve asked some of our favorite chefs and foodies on the island ‘what’s your go-to tool in your kitchen’ to help give some insight as to what they use to create culinary magic.
Chef Alisha Stoute
CHEF ALISHA STOUTE ECO LODGE
“I love my mandolin. I can make things perfectly pretty and even and neat. Yes, I have knife skills and can use a knife to achieve the same result but the mandolin sure does speed up the process and once treated right, works perfectly every single time. I am all about making food beautiful and correct and mandolins help me to accomplish that with good speed!”
SUMMER SHEPHERD SPLURGE C AKE STUDIO
“I would have to say my favorite kitchen tool is an ice-cream scoop! I know it may seem like a very simple and ordinary pick but it’s definitely something I can’t live without! My ice-cream scoop is definitely my go-to to ensure beautiful even layers in my cakes as well as to measure the perfect filling - to - cake ratio.”
STE VE LINTON BARISTA, ALWAYS SUMMER
“That would have to be my Pitcher, that’s where the art comes from. Precision and lines come pouring. Pitchers are specifically designed for latte art- the spout is short and very pointy and allows for precision”.
CJ NILES DINE WITH YOUR E YES
“My Spatula! I have multiple! They are so handy for cleaning up and getting all the ingredients out of bowls. The heat resistant ones are amazing on the stove. I can’t think of a project that I don’t use a spatula!”
SELENA ON MY PL ATE BLOG
“Hands down; it’s my blender! I use it pretty much daily for all sorts of different things. From puréed soups to refreshing smoothies, oat flour to nut butter, delicious dips to frozen margaritas; my blender does it all! I love playing with flavors and coming up with fun ways to get extra veggies into my family’s day. With a blender, the possibilities are endless!”
C A SSANDR A A. ALI SWEE T SPIC Y CRUNCHY
“My favorite appliance that I’ve rediscovered happens to be my Juicer. It has also been a great and healthy way to get in those nutrients with all that quarantine snacking that’s been happening as well! I genuinely love the taste of fresh homemade vegetable and fruit juices, as well as the many vegetable and fruit combination juices I’ve made”.
Cassandra A. Ali
Anne Marie Leach
ANNE MARIE LE ACH YUMMY MUMMIES
“My Ninja Bullet, for the reason being I love to incorporate protein packed seeds into my plantbased sauces and this tool helps me do that without a trace of particles.”
MARIELLE WILKIE HOOKED + BABY CHEEK S
“I’d hands down say my Food Processor. I’ve got a gorgeous Black & Decker model and she’s the handiest gadget ever! Since I use a lot of fresh herbs and make my own seasonings AND sauces; the processor comes in handy because within seconds you can blitz everything and move onto your next task!”
MANUEL A SC ALINI PL ANT BA SED
“My dehydrator! To preserve all the nutrients and natural enzymes in food, it accentuates the flavor, creates great snacks and it’s also a great way to preserve food! So, maximum nutrition, sustainability and flavor!”
Cioppino (Seafood Stew)
"Recipes from here, there and everywhere".
Serves 2 - 4
INGREDIENTS 3 tbsp. olive oil 1 onion (chopped) pinch of salt and pepper 4 garlic cloves (chopped) Red pepper flakes (1tsp or more)
Check out www.the-wholesomekitchen.com for the the ultimate foodie experience!
2 tbsp. tomato paste 2 (28 ounce) cans diced tomatoes
5 cups fish stock- or enough to fill pot as desired (can substitute with chicken or vegetable stock) 2 bay leaves 1 cup dry white wine herbs: parsley, cilantro Seafood: You can use any assorted seafood mix you like but the ones below are good guidelines to follow for the quantity of broth; if cooking for less, use half the amount of seafood. 1 pound clams 1 pound mussels 1 pound shrimp 1 cup baby clams 1/2 pound assorted fish (cut in cubes); I like to use red snapper.
DIREC TIONS Heat the oil in a very large pot over medium heat. Add the onion, salt and pepper and sautĂŠ until the onion is translucent, about 5 minutes. Add the garlic and 3/4 teaspoon of red pepper flakes and sautĂŠ for 2 minutes. Stir in the tomato paste. Add the wine to deglaze the pot and cook until alcohol has cooked off and reduced (about 3 minutes). Add tomatoes with their juices, fish stock and bay leaf. Bring to a boil and then reduce the heat to medium-low. Cover and simmer until the flavors blend, for a minimum of 30 minutes. Add seafood to the cooking liquid. Cook on a simmer until the seafood has cooked through; clams and mussels have opened, shrimp is not translucent and fish is white. This should take about five minutes (discard any clams and mussels that do not open). Season to taste with more salt, pepper and red pepper flakes. Serve with baguette!
NOTABLE MENTIONS Apes Hill Farm Shop And Distillery
Apes Hill Club is due to open in November 2021 boasting a renovated 18-hole golf course, new 9-hole course, training facilities, nature hiking/ biking trails and much more. The creation of a working farm around the golf course is a first of its kind. With 77 acres of farmland some for livestock/bee keeping and some for growing produce, like pineapples, coffee, blue agaves, figs, gooseberries, cashews and peanuts. With plans afoot to distill Barbados’ first Gin and Tequila and provide tastings and tours. www.apeshillclub.com
Photo courtesy Apes Hill Club
Dine With Your Eyes Dine With Your Eyes is a Barbados based food blog that focuses on showcasing the best of what the island has to offer in its culinary department. With a passion for aesthetics, CJ displays a variety of beautiful eats, from restaurants to home cooked meals. By sharing worthwhile culinary experiences through vibrant, clean imagery and entertaining stories, what began as a creative outlet to express her love for food and photography has quickly blossomed into a trusted source for all things food in Barbados. Dine With Your Eyes can be found on Instagram @dinewithyoureyes and is more than worth your follow!
Better Balance Being Your first step towards better balance. Bringing you a new approach to happiness, health and your family’s well-being through simple ideas, sound programs, and proven results. Ravina Thomas is a B.ED, M.ED, Certified Functional Medicine Health Practitioner based in Barbados. Contact Ravina easily via email: email@example.com or WhatsApp/phone: (246) 822-8086 www.betterbalancebeing.com
Gylla’s Homemade Granola
Gylla’s Homemade Granola is a homemade granola that’s delicious and nutritious. It’s the crunch added to your yoghurt, açaí bowls, smoothies, cereal, ice cream and even salads. Pumpkin and sesame seeds, sliced almonds, pecans, walnuts, grated coconut, dried cranberries, coconut oil, brown sugar, vanilla and honey…all stuffed into these super cute brown pouches, personally handwritten. I also make gluten free and no sugar batches. To get a taste of these homemade granola goodness, contact me via WhatsApp on 246-244-6417! I’m located on Golf Club Road where collection is available and South Coast deliveries are an option. 4oz. pouch-$8 and 8oz. pouch-$15. For the Christmas Season, they’d be ideal as stocking stuffers, teacher gifts or office gift exchanges. They’ll have a red glittery ribbon-bow, name tag, charm and customization is available. 4oz. pouch-$10 and 8oz. pouch-$17.
NOTABLE MENTIONS Umami Sushi To Go Premium Sushi delivered right at your doorstep Since June 2020 Barbados’ first female Sushi Chef, Raquel Cozier, has made a comeback with Umami Sushi To Go. Our premium “made fresh to order” sushi platters are carefully hand-crafted by our Sushi Chef using traditional skills along with the finest ingredients available, presented beautifully and delivered straight to your door so that you can satisfy your sushi craving. Our Signature Menu features some of your favourite traditional sushi rolls and we’ve introduced a new concept of creating your own sushi roll “Create Your Own Maki” which has been well received and is very popular with our clients. Every month we also feature a Special Roll, which is not on our Signature Menu. For more information on our menus, kindly call or WhatsApp: 84-SUSHI or visit us on FB, IG or IN @umamibarbados Photo courtesy Umami Sushi To Go
Savannah & Kai’s Pizza Local pizzeria in the picturesque parish of St. George. When Savannah & Kai’s Pizza opened in November, 2019, we wanted to offer an authentic brick oven wood fired thin crust pizza to our customers in a family friendly place, where you could dine in and enjoy our pizzas while taking in the beautiful views to Bridgetown. The tastes and aromas created by the heat of the wood fire produce a delicious crispy thin crust pizza that is often noted as being the thinnest crust in Barbados. Our menu offers all of the traditional Italian favourites, but we are known for our specialty pizzas - Meat Mout’, Friday Flex, Spicy Chic & Country View. Savannah & Kai’s Pizza - You just can’t have one slice!
La Baguette La Baguette is a fantastic bakery which opened in 2019. They offer a large selection of fine French breads and pastries that are freshly made every day. Find them at No. 1 & 2 Porters, Holetown, St. James. Call or WhatsApp ahead for preorders and special requests. Tel: (246) 850-2460 www.labaguettebarbados.com
Splurge Cake Studio
UPDATE: Summer Shepherdâ&#x20AC;&#x2122;s Splurge Cake Studio has moved to a brand new location in the Millhouse Complex in Canewood, St. Thomas! Still serving their signature Splurge coffees, cakes, pastries plus a selection of new sweet and savoury treats. Follow them on Instagram and Facebook (@ splurgecakestudio) to stay up-to-date. Email: firstname.lastname@example.org www.splurgecakestudio.com
THEDIRECTORY Farm Produce AC FRUIT GROWERS
Supplier of fruits, vegetables, ground provisions and herbs. Facebook.com/acfruitgrowers Tel: (246) 420-7979
Grower of non-GMO, pesticide free, nutrient packed microgreens and sprouts. Available at Massy Stores, Popular Discounts, and for delivery. www.growitcaribbean.com Tel: (246) 230-1333
A small Urban Family Farm producing Microgreens. Marshall Farms micros can be found at Brighton Farmers Market, select Restaurants and supermarkets island wide. Email: marshallfarms3@gmail. com Tel: (246) 548-3004
Bananas, Figs, Plantain, Edible flowers, Cassava, Lemongrass, Moringa, Ginger and more. Walkers, St. Andrew Email: email@example.com https://wirred.org Tel: (246) 422-9308
A variety of vegetables and herbs. Grove Plantation, Six Roads, St. Philip firstname.lastname@example.org Tel: (246) 622-4063
PEG FARM & NATURE RESERVE Fruit, Herbs and Vegetables Easy Hall Plantation, St. John www.pegbarbados.com Tel: (246) 433-9806
Dairy Products GREEN ME ADOWS CRE AMERY Producing fresh, raw and pasteurised cow’s milk. St. John Tel: (246) 253-0368 Email: email@example.com
HATCHMAN’S PREMIUM CHEESES
Local made, artisanal cheese. Pasture Road, Haggatt Hall, St. Michael E: firstname.lastname@example.org www.hatchmanscheeses.com Tel: (246) 436-5475
HOADS DAIRY FARM Goats Milk and cheese St. Andrew Tel: (246) 422-9083
R-TIC MELT ICECRE AM
Delicious homemade ice-cream Sunset Crest, St. James www.facebook.com/rticmelticecreamparlour Tel: (246) 432-1528
VAYLEN / VALENCIA LTD.
Specializing in the manufacturing of yogurts, samosas, simple syrup, vinegar and chutneys. #19 Brighton Crescent, St. Michael www.vaylenbarbados.com Tel: (246) 421-7272 / 832-3516 / 837-3512
BICO is famous for ice cream but there’s much more! They also supply a range of world-famous brands in frozen breads, novelties and desserts. Tel: (246) 430-2100 Email: email@example.com
Eggs, Meat and Poultry AMIR’S CHICKEN
Halaal chicken. Available at leading supermarkets or directly from the plant located at Lowlands, Ch. Ch. www.facebook.com/Fasons Tel: (246) 428-2647
Wholesale, fresh chicken. Tel: (246) 420-1004
C ARME TA’S
Locally grown meats - duck, chicken, pork, rabbit, beef and black belly lamb, as well as gluten free cassava, breadfruit and sweet potato flours. Bridgetown, St. Michael Facebook.com/www.carmetasfoodcomesfirst Tel: 427-0065
CLIF TON FARM SHOP
Clifton Plantation, St. Thomas www.cliftonmeats.com Tel: (246) 622-1661
FLINT HALL FARMS
Pasture raised eggs, lamb, goat, pork & broilers Kendal Plantation, St. John www.facebook.com/flinthallfarms Tel: (246) 244-8458
GOLDEN RIDGE FARMS
Fresh and frozen free-range turkeys. Tel: (246) 266-8916 Facebook.com/GoldenRidgeFarmsBarbados
HANSCHELL INNIS S
The place to get Farmers Choice, the Bajan Ham choice. Also available at supermarkets island wide. Goddard’s Complex, Kensington, Fontabelle, St. Michael Tel: (246) 426-3544 E: firstname.lastname@example.org www.hanschellinnissltd.com
PEG FARM AND NATURE RESERVE
Free range meats, eggs and vegetables. Easy Hall, St. John Tel: 433-9806
Homemade bacon. Industry Plantation House, Bridgetown Tel: (246) 259-3224 E: thesmokerybarbados@gmail. com Facebook.com/TheSmokerybds
Regionally caught live lobster.
Bay Street, St. Michael Tel: (246) 435-0305
8:00 am - 7:00pm Tel: (246) 432-6804
PREMIUM SE AFOOD LTD.
SKEE TE’S BAY
Lancaster, St. James Email: premiumseafoodltd@ caribsurf.com Premiumseafoodbarbados.com Tel: (246) 437-2498
Lot 4A Uplands Plantation, St John Email: email@example.com www.shorelinez.com Tel: (246) 433-0227
Fish Markets BRIDGE TOWN FISH MARKE T
Open Monday to Sunday from 7:00 am - 7:00 pm Tel: (246) 431-0202
OISTINS (BERINDA COX FISH MARKE T )
Open Monday to Sunday from 7:00 am - 9:00 pm Tel: (246) 428-7180
CONSE T T BAY
Open Monday to Sunday from 7:00 am - 7:00 pm Tel: (246) 423-1299
MILLIE IFILL (FORMERLY WESTON)
Open Monday to Sunday from 7:00 am - 7:00 pm Tel: (246) 432-0492
Open Monday to Sunday from 7:00 am - 7:00 pm Tel: (246) 423-3989
SPEIGHTSTOWN FISH MARKE T
Open Monday to Sunday from 7:00 am - 5:00 pm Tel: (246) 422-2912
Open Monday to Friday from 7:00 am - 3:00 pm Tel: (246) 433-9964
Bakeries BAJAN C AKES
Authentic Barbados Rum Cake made with Mount Gay Rum. www.barbadosrumcakes.com Tel: (246) 234-9193
L A BAGUE T TE
Fresh French Breads and Pastry. Tel: (246) 850-2460 www.labaguettebarbados.com
THE CLIFF BAKERY
Fresh gourmet bread and pastries. Email: firstname.lastname@example.org
THE WEST INDIA BISCUIT COMPANY
WIBISCO is the manufacturer of the following brands of cookies and crackers: Tea Time and Shirley biscuits; Eclipse, SodaBix, Envita and Crunch crackers. Tel: (246) 227-6200 E: email@example.com
Open Monday to Saturday from
Drink DRE AD HOP BRE WING
The only local microbrewery in Barbados. Brewery Lane. Gibbons Industrial Park, Gibbons. Christ Church. Tel: (246) 622-1225 or 231-1877 www.caribbeanbrewhouse.com
PL ATINUM WINES
Free deliveries of wholesale wine orders of $150 and over. Their Wine Circle Club is an exclusive and comprehensive club for those who enjoy the “good life” and love wine. Their newsletter features critiques, trends and money saving specials and activities. E: firstname.lastname@example.org Tel: (246) 629-4500 Platinumwinesbarbados.com
ST. NICHOL A S ABBE Y
Cane to bottle; Barbados single cask rums. Tel: (246) 422-5357 www.stnicholasabbey.com
Known for the highest level of service, Trident Wines delivers to your door mixed cases from their extensive wine offering and wholesale Pellegrino sparkling and Panna still water. Best of all, they distribute Cutters Very Special Rum Punch! Visit their beautiful shop “The Wine Cave” at Walkers World, Millhouse Complex, Canewood, St. Thomas. Tel: (246) 228-5261 www.tridentwines.com
Wholesale provider of fine wines and spirits, cooking and tasting events. Tel: (246) 434-4305 www.wineworldinc.com
Local island coffee roaster, distributor of Lavazza coffee, Harneys and Son’s teas, and fine coffee equipment and accessories. Tel: (246) 538-1000 www.wyndhams.bb
Premium, Bottled Cocktails. Island wide delivery! Available at Clifton Market. Tel: (246) 825-5200 E: email@example.com
ROYAL CHAI BARBADOS
We provide the highest quality instant Chai; check us out at various cafés around the island! www.Facebook.com/RoyalChaiBarbados
Shopping A-ONE CARLTON SUPERMARKETS
Emerald City in St. Philip and A-ONE Carlton in St. Michael; home of Proper Pork, distributors for Bob’s Red Mill line of health-conscious foods offering a great selection of sundries. www.aonesupermarkets.com
BL ADES & WILLIAMS HOTEL & RESTAURANT SUPPLIES
Commercial and residential kitchen appliances and supplies. Tel: (246) 426-2850 Facebook.com/BWHotelRestaurantSupplies
Now with their retail store located in front of The Sands Hotel you can easily indulge in the local grass-fed
beef that has been dry aged, as well as pork and lamb cuts. www.cliftonmeats.com Email: firstname.lastname@example.org Tel: (246) 622-1661
A privately owned food service import and distribution company operating in Barbados. It sources the highest quality food products from around the world. Tel: (246) 425-1800 Continentalfoodsbarbados.com
THE GREEN MONKEY CHOCOLATIER
Renowned for their sophisticated, handcrafted creations, the European trained chocolatiers make their delicious pieces of edible art daily using only fresh ingredients and the highest quality chocolate. Limegrove: (246) 427-5567 Quayside Centre: (246) 435-5567 Thegreenmonkeychocolatier.com
The best - bar none- selection of BBQ’s on the island. Tel: (246) 432-8453 www.mtlbb.com
All Massy Stores supermarkets offer a full supermarket experience: a wide selection of grocery items, meats, cheeses, a full Pharmacy and ancillary services such as SurePay and Western Union. Email: customerservice.bb@ massystores.com www.massystoresbb.com
Wholesale wines, mixers, beer, meats and more! Tel: (246) 432-8453 www.nivendistribution.com
THE GOURMET SHOP
Food gourmet store and upmarket delicatessen selling great food and wine, branded products with great service. Tel: (246) 432-7711 Thegourmetshopbarbados.com
THE SHOP AT PREMIUM SEAFOOD
Specializing in quality seafood and meat and offering a range of pastas, sauces, condiments and wines. The perfect accompaniments all in one convenient location at Lancaster, St. James. Premiumseafoodbarbados.com Tel: (246) 437-2498 E: premiumseafoodltd@caribsurf. com
Wholesale foods from healthy drinks to dried fruits, meats and seafood available from their website or warehouse. Tel: (246) 425-1154 www.sundalefoods.com
SUPREME DISTRIBUTORS INC.
Distributor of a variety of quality products available at our warehouse in Newton, Christ Church or in supermarkets island wide. Facebook.com/supremedistributors Tel: (246) 418-6910
Producing shortening, margarine, spread and cooking oil, available island wide! Lower Estate, St. Michael Email: email@example.comTel: (246) 429-2131
Farmer’s Markets BRIGHTON FARMERS MARKET Brighton Plantation, St. George Open every Saturday from 6:00 9:00 am www.facebook.com/brightonfarmersmarket
Cheapside, Bridgetown Open Monday to Saturday from 7:00 am - 3:00 pm Facebook.com/cheapsidemarketbb
HASTINGS FARMERS MARKET
ArtSplash, Hastings, Christ Church Open Wednesday, Saturday and Sundays from 8:00 am - 2:00 pm Facebook.com/HastingsFarmersMarketBarbados
Restaurants & Catering TOWER CAFÉ & BISTRO
Carter’s Wildey Shopping Complex, Wildey, St. Michael. Open Mon. to Fri. 7:00 a.m. to 4:00 p.m. Saturday: 7:00 a.m. to 3:00 p.m. Tel: (246) 431-1500 (x3921)
THE WHOLESOME KITCHEN
“Recipes from here, there and everywhere.” Tel: (246) 266-5759 Email: mikaelawarden@gmail. com
A convenient food market/eatery with ‘oodles’ of variety. 11th Avenue Belleville, St. Michael Tel: (246) 547-4747 Email: firstname.lastname@example.org
GODDARD CATERING GROUP
GCG Group is a leading provider of airline, industrial and event catering services in the Caribbean and Latin America. Grantley Adams Industrial Park, Christ Church Tel: 246-428-7117
Fresh sushi and Japanese-Caribbean fusion takeaway. Available at locations across Barbados including Massy Stores. Visit them at their new Warrens, St. Michael location! Tel: (246) 537-2348 www.facebook.com/bentoboxfoods/ www.scottscateringbarbados. com/bento-box
CARIBBEAN VILLA CHEFS
Personal Chefs, Butlers and waiters for homes and businesses. Tel: (246) 233-5102 www.caribbeanvillachefs.com
Catering, meat and cheese platters, award winning rum punch. Tel: (246) 423-0611 www.cutters.bb
When hosting an event indulge in a specialty cake or let him deliver a memorable occasion through his catering services. Email: email@example.com Tel: (246) 266-9091 / 266-9092
Personal/private plant-based food chef, culinary classes, catering and plant-based lifestyle consulting. Email: firstname.lastname@example.org www.manuelascalini.com
Specialising in weddings, dinner parties, corporate functions and one-off designer parties. Look for Scott’s Catering Gourmet Line - a fresh organic line of artisanal ‘grab and go’ foods available in retail outlets. Tel: (246) 256-5551 E: scottscateringbarbados@gmail. com Scottscateringbarbados.com
SPLURGE CAKE STUDIO
Beautiful and delicious cakes, pastries and more. Email: splurgecakestudio@gmail. com Tel: (246) 431-0863 Facebook.com/splurgecakestudio
Ann Marie Leach is a plant-based chef focusing on wellness through food. Tel: (246) 265-5217 E: aleach.yummymummies@ gmail.com www.Facebook.com/aleach. yummymummies
CARIBBEAN CONFECTION CO. LTD. (CCC)
Providing the Barbadian public and regional territories with handmade assorted candy. Edgehill, St. Thomas Tel: (246) 425-0069 Email: email@example.com
Tours LICKRISH FOOD TOURS
The most exciting, informative and belly-filling cultural tours in Barbados. Tel: (246) 622-1886 www.lickrishfoodtours.com
SOIL CONSERVATION UNIT
Grafted Fruit Trees, Seedlings & Seasonal Fruits Tel: (246) 422-9030
ST. NICHOLAS ABBEY GREAT HOUSE, DISTILLERY AND RAILWAY
SUSTAINABLE BARBADOS RECYCLING CENTRE (SBRC)
Tel:(246) 422-5357 www.stnicholasabbey.com
Variety of Sprouts, Microgreens and Wheat Grass Tel: (246) 230-1333.
Seedlings, Fertiliser and Growing Media
Tel: (246) 428-1938 www.facebook.com/seedburst
Soil, Mulch and Other Soil Amendments Tel: (246) 425-2255
Equipment Rentals, Land Clearing Services, Soil, Mulch and Other Materials. Tel: (246) 230-0206 Email: firstname.lastname@example.org www.rhinorentalsbarbados.com
CARIBBEAN LABEL CRAFTS LTD. Providing customers with top of the line packaging solutions. Wildey Industrial Estate, St.Michael. Tel: (246) 436-7877
FIND ALL OF OUR ISSUES ONLINE FOODIE.BB/ISSUES
PROUDLY SERVING THE AGRICULTURAL INDUSTRY
LAND CLEARING SERVICES EQUIPMENT RENTALS SOIL & OTHER MATERIALS
CALL (246) 230-0206 www.rhinorentalsbarbados.com