Barbados Foodie - Issue 4 by Barbados Foodie Magazine

CHEF GRANT'S BEETROOT SALAD ISSUE 4 â&#x20AC;¢ SUMMER 2019

BAJAN STREET FOOD CLAYTONS KOLA TONIC THE MARLEY

CONTENTS 4

Publisher’s Note

Goddard Catering

The Power of "Proper"

10 Where’s the Beef?

14 Green Monkey 17 Not Just Gourmet 18 Clifton Meats

20 Vaylen Bajan Yogurts

34 Bajan Seasoning

22 Be a Nut Lover

35 Hooked is Back

22 Eco Burner

36 Sam Lords Smoked Porter

24 Beetroot Salad

38 Spiced Rum

26 Sourdough Bread

42 What Makes a Marley Coffee!

28 Bajan Street Food

44 Noteable Mentions

30 Gluten Free Arepas

45 Farmer's Market

32 Life is Sweet

46 The Directory

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DINE WITH US at Limegrove Lifestyle Centre

From cozy coďŹ&#x20AC;ees and breakfast, to lunch dates and gourmet dinner. Enjoy casual alfresco dining, a rooftop restaurant, cocktail bar and unique culinary experiences all in one location.Â

Holetown, Barbados limegrove.com

PUBLISHERâ&#x20AC;&#x2122;S NOTE

Dear Foodies, The Beetroot and Goat Cheese Salad on our cover is not as hard as it looks and tastes amazing. We are ever grateful to Chef Grant for sharing this signature dish. Like most things in life you just have to be brave and give it a go. We are happy to share the most amazing coffee drink you will discover The Marley created at Cutters Bajan Deli; see why Bajan yogurt taste different, what is Claytons Kola tonic anyway; and why is it so good? Learn what Fondant icing is and take a virtual tour of Green Monkey Chocolatier. There are so many places you can go with this Summer Edition as your guide to the Foodies of Barbados. Enjoy using the friendly directory in the back section as a resource guide for Foodies. Please reach out to our community and ask for help when stumped on finding something - we are a small and personal group - just pick up the phone and give them a ring. Whether picking up this publication for the fourth time or the first time please share some of your Foodie secrets with us at editor@foodie.bb .

Wishing you all a great summer season with upcoming Crop Over, the Food and Rum festival, and Bajan street food waiting for you! Enjoy,

For advertising rates and to offer contributions on future editions please visit www.foodie.bb or contact beseen@foodie.bb or (246) 820-0592. 4

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FOODIESPOTLIGHT

GODDARD CATERING & CHEF MACKENZIE

rince Edward Island, Toronto, Nevis and Barbados are just some of the places where Executive Chef, Craig MacKenzie, of GCG Events Barbados has been making guests happy in his 20 year Culinary Career. “I love to cook Family Style and to bring people together around a table. There is just something about people sharing a meal together and the activity that hums around a table as people engage in the action of dining that connects people on a deeper level. I am gratified to think that my food features in that experience. Food should be soulful and joyful.” Graduating from George Brown Culinary School in Toronto, Chef MacKenzie has cooked in the kitchens of the luxury Hotels of Four Seasons Resorts, the Exclusive Sandy Lane Hotel and is now the Executive Chef of one of the top Catering Companies in Barbados, GCG Events. “Great food does not have to be complicated but it should tell a story. Fresh ingredients are the canvas for a great dish and Barbados has an abundance of amazing local ingredients to inspire.” Chef MacKenzie has shared a Toasted Quinoa and Tamarind Vinaigrette salad - Enjoy! (246) 428-7117 x 259 bgi.events@gcggroup.com TAMARIND VINAIGRETTE 30g Tamarind Paste 5g Dijon Mustard 30ml Balsamic Vinegar 100ml Olive Oil 10g Brown Sugar Salt pinch White Pepper pinch

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Whisk the tamarind paste, dijon, balsamic and brown sugar together till well mixed. Add olive oil slowly until all is mixed together. Season with Salt and pepper. TOASTED QUINOA & VEGETABLE SALAD WITH CRUMBLED GOAT'S CHEESE & BABY GREENS 300g Boiled and Toasted White Quinoa 30g Finely diced Cucumber 20g Finely diced red onion 30g Finely diced Tomatoes 5g Chopped Parsley 10ml Olive Oil 10ml Lemon Juice 90g Cumin Roasted Pumpkin 30g Candied Walnuts 50g Curry Roasted Chana Peas 20g Toasted Pumpkin Seeds 100g Pickled Beets 2g Microgreens 60g Crumbled Hatchman's Goat's Cheese Cook Quinoa as per box instructions with a little salt in the water. Drain and thinly spread on a parchment paper lined baking tray and bake in the oven for 10-12 minutes at 350º until golden brown and crispy. Let cool and toss with tomatoes, cucumber, red onion, parsley, olive oil and lemon juice, check seasoning and add a little salt and pepper if necessary. Spread quinoa mixture over shallow presentation dish or board, place cooked beets, roasted pumpkin, curried chana peas, pumpkin seeds, candied walnuts and chilled crumbled goat's cheese over the top. Add a few pinches of micro greens or leaves over the top for colour and serve with a tamarind vinaigrette on the side.

FOODIESPOTLIGHT

THE POWER OF “PROPER” THE BAKERY EDITION

magine, you have just walked into your preferred A1 Supermarkets location and wafting through the air is the smell of freshly baked bread. The hunger pangs hit you instantly and your body no longer registers the breakfast you devoured only an hour ago. Your senses have been triggered! Your mouth waters as you hasten towards the bakery section, longing for a warm, flaky jampuff, oozing with fruity jam and freshly baked. Temporarily, you have forgotten why you journeyed to the supermarket as your sole motive now is to secure a freshly baked commodity. By now you are probably sitting there, reading the rest of this article and longing for a jampuff, one you never knew you wanted prior to picking up this magazine but what you have experienced is the power of “PROPER” baked goods. Salt bread is a staple in many houses across the length and breadth of the island. While delicious on its own, salt bread takes on varying personalities when otherwise paired. For example, add a thick slice of cheese and pepper sauce and a winning cheese cutter breakfast is served. Likewise, add juicy proper ham slices complete with pepper sauce (of course) and the salt bread, now a ham cutter, transforms into a meal and let’s be honest, it is the salt bread that makes a quality cutter. Bread, pastries, your favorite baked goods, they all have the ability to influence emotions and transform the mundane. A perfectly decorated cupcake from Carlton after an awful day can be a lifesaver to some while a trip to A1 to grab an iced whole cake after forgetting your anniversary, might

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just save someone’s marriage. There is no denying that traditionally the bakery or at least its offering has been a fixture in most of our lives. A tradition which is upheld by A1 Supermarkets through the “homemade style”, extensive offering of baked goods available at both store locations. Authentic flavors are accentuated by the use of only quality ingredients and while the age old favorites are staples, through innovation and product development the range of baked goods to be enjoyed has certainly grown over the years. From cassava pone which could rival your grandmother’s to the Dootsie Doo, a unique pastry gaining popularity and sure to leave you scratching your head and laughing at its name, there is something guaranteed to satisfy any taste. Even at a time when dietary restrictions are prevalent and consumers are more health conscious, the bakery has further innovated to satisfy the changing requirements. Greater emphasis is being placed on gluten free, low fat, vegan and healthier options. For example, the recently introduced Health Loaf available exclusively from Carlton and Emerald City, is made using coconut flour, molasses among other ingredients and is proving to be a highly sought-after alternative for diabetics and those seeking to lessen their sugar and wheat flour intake.

FOODIESPOTLIGHT

WHERE’S THE BEEF?

TOP STEAK CUTS

hoosing the perfect steak can be an overwhelming experience. What cuts of steak are the best? How can you tell a good cut from a bad one? Are the more expensive cuts really worth the cost? There’s nothing better than a juicy, flavorful grilled steak. But, the best grilled, fried, or roasted beef starts with choosing the best cut.

T-BONE/ PORTERHOUSE

HOW TO CHOOSE THE BEST CUT OF STEAK For just about any steak, it’s especially important to look at thickness. Although thinner cuts of steak can cook just fine on the grill or in the oven, they’re a little more difficult to master. An extra 30 seconds or minute too long, and your delicious steak can turn into a not-so-tempting hard lump. Thicker cuts allow you a little more time to play with, so you can get the perfect grill marks without overcooking it. Of course, the right thickness can vary with your preferences, but it’s a good idea to choose a cut that’s at least 1-inch thick for any cooking method. Then, look at the marbling. See those white lines running through each cut? That’s marbling, which is another name for the fat that runs through the steak. Naturally-occurring marbling through the muscle is what gives your steak tenderness and flavor. As it cooks, the marbling renders itself down, creating the perfect texture and rich steak flavor you expect. So, plenty of marbling is a good thing! Of course, you don’t want a fatty steak, so look for nice, thin lines of marbling rather than chunks of fat. Here comes the tough part – choosing the best steak for your meal - here are the top picks: 10

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T-bone steaks are cut from the short loin. These cuts are usually tender and one of the most popular because they contain two different types of meat: a tenderloin on one side and a strip steak on the other. So, the T-bone can give you two steak flavors and textures in one cut to please the palate. PROS

You get two steaks in one with a T-bone, which is quite a treat for any steak lover. T-bones pack a lot of flavor and stay nice and juicy when they’re cooked correctly. T-bones can also be between one and two inches thick, which is perfect for the grill. CONS

The T-bone is on the higher end of the price spectrum compared to other cuts. They’re also difficult to cook since there are two types of meat with different needs. The best way to cook a T-bone is to sear it over high heat on the grill, and then allow it to finish cooking with indirect heat on the grill. The tenderloin side cooks faster than the strip side since it has less fat, so keep the tenderloin side further away from direct heat.

RIB EYE The ribeye is definitely a favourite. This cut comes from the rib area and contains incredible marbling that provides the perfect flavor and texture combination. Ribeyes are usually between ¾ and 1 ½ inches thick, but it’s best to choose a cut closer to 1 ½ inches for the grill to get the perfect cook.

PROS

Ribeyes are super flavourful and can be very tender when cooked properly. One of the reasons they’re great for the grill is because they can cook over the high heat of the grill and still remain juicy, thanks to their fat content that keeps them tender. Make the most of your ribeye on the grill by searing it for a minute or two on each side over high heat, and then keeping it over low to medium heat until it’s cooked to your preference. CONS

Because ribeyes have such incredible marbling, you should take extra care when cooking them on the grill. The fat drippings can cause some intense flame flare ups if you’re not careful. Use a drip pan to catch the drippings, or keep your steak away from direct flames. Still, the grill tends to be one of the most popular methods for cooking a ribeye because the smoky flavor lends itself well to the juicy cut. FILET MIGNON The filet mignon is one of the most popular cuts of steak, like a royal member of the steak family, if you will. Although it’s sometimes called a tenderloin, the filet mignon is actually cut 12

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from a section of the tenderloin. The filet mignon is a small section taken from the area of the tenderloin that sits closest to the ribs, making it extremely tender. Most filet mignons are between two and three inches thick, which is perfect for the grill. PROS

Filet mignon cooks beautifully in a pan, especially when wrapped in bacon. Bacon strips give it some extra, robust flavors as they cook along with the steak. Filet mignon is one of the thicker cuts of steak, so it needs a bit more time than other steaks to cook. For best taste and tenderness, sear each side for about four minutes in some butter, and then move the steak and its juices to a hot oven for approximately another five minutes. CONS

Filet mignon is expensive. In fact, it’s usually the most expensive cut of steak. Some people often criticize filet mignon for its lack of flavor compared to other steaks. If you enjoy a beefier flavor, consider using a steak seasoning, bacon strips, gravy, or au jus to flavor your filet mignon.

TOP SIRLOIN Top sirloin comes from close to the rear, right underneath the tenderloin strip portion. This steak isn’t quite as tender as some others, being that it comes from a very muscular area of the animal. But, what it does have is some incredible, rich flavors that you won’t find in other steaks. On the grill, a rare to medium-rare cook produces the right balance of flavor and tenderness. PROS

Top sirloin is highly affordable compared to many other steaks, so it’s great for large cookouts. Still, it provides amazing beef flavor without a lot of fat, making it one of the most perfectly-balanced steaks when cooked to the right temperature. Most people prefer to cook top sirloin on the grill because the grill flavor lends itself well to the steak flavor. Brush your top sirloin with some olive oil and your preferred spices before grilling. CONS

The Top sirloin takes a little more time to cook than other cuts because it is such a muscular cut. You’ll usually find Top sirloin cut between one and two inches thick. One-inch cuts take about 8 to 12 minutes, and a cut closer to two inches could take more in the 15 to 18-minute range. There’s also little marbling in the Top sirloin, so it can turn tough easily, even if it’s only slightly overdone.

It can be a bit tricky learning how to choose the right strip steak. Since the short loin is such a large area, it includes more tender portions of meat toward the ribs, and some tougher portions toward the loin area. The best way to pick them is to look for strip steaks that are relatively straight, rather than hook-shaped or curved. Straight portions tend to come from the area closer to the ribs, which are usually more tender and have excellent marbling.

CHOOSING THE BEST STEAK CUTS FOR EVERY OCCASION We know that, with so many steaks to choose from, the choices can be overwhelming! Rest assured that most cooking methods work well for just about any steak cut, with a few special tweaks depending on thickness and cooking temperature preferences.

HERE’S THE BEEF! Continental Foods has chosen well when sourcing a supplier of top quality steaks. They import a full range from Halperns’ who have been cutting US beef portion controlled steaks since 1966. Every week Halperns’ literally produces many thousands of pounds of steaks.

The strip steak comes from the short loin, right behind the rib area. This area isn’t an especially muscular area, so the cut remains tender. If you remember, this cut is what makes up one side of the porterhouse and T-bone. The short loin is a large area of the animal, so strip steaks can be quite long and are typically between one and two inches thick.

They start with mid-western US corn fed beef, then age the beef in special aging coolers. The coolers are monitored on a consistent basis and maintained at optimum temperatures to allow aging up to 40 days for amazing flavours. Next the master butchers portion the steaks focusing on consistency so every steak is perfect! Packaging is also critical to maintaining the integrity of the beef once portioned. Therefore each steak is run through the cryovac machine at optimum temperature using thicker vacum seal bags than the industry norm. Whether individual steaks or bulk packaging, the cryovac process seals in the freshness and prevents freezer burn. Halperns’ has taken the packaging very seriously to deliver the best steak in perfect condition to you.

PROS

To place your orders you can contact Continental Foods .

Strip steak is a more affordable cut than T-bone, filet mignon, ribeye, and others. They’re a versatile cut, cooking equally well in the oven, in a pan, or on the grill. Grilled strip steaks are quite popular, since a simple grilling method is all it takes to cook them to perfection. For best results, look for a strip steak about 1 ½-inches thick and season it to your liking. Sear each side over high heat for three to four minutes, and then move to indirect heat for another five minutes or so. A medium-rare cook is perfect for this cut.

orders@continentalfoodsbarbados.com

STRIP STEAK

(246) 425-1800

CONS

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GREEN MONKEY - TRULY LOCAL WORLD CLASS TREATS! BY SAMANTHA ABED

rom rich, dark chocolates to delicate macarons, The Green Monkey Chocolatier is your source for exceptional sweets. 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 all locally made. Foodie is taking you on a virtual tour of their production facility, enjoy the ride. When you stop by one of Green Monkeyâ&#x20AC;&#x2122;s boutiques, you must try one of their famous macarons. One of the most

popular flavours is the Salted Caramel; a rich fusion of Bajan cane sugar blended with French butter to create the perfect caramel buttercream. You may also be tempted by their Rum Truffle Collection. The master chocolatiers use an exclusive blend from a local family distillery resulting in the perfect balance of smooth liquor and chocolate that dances on the palate. Check out their website www.thegreenmonkeychocolatier.com or visit them at Quayside Centre, Limegrove Lifestyle Centre, and the departure lounge at Grantley Adams Airport.

2 1 MACARON SHELLS

An assortment of colourful macaron shells fresh out of the oven. The most difficult feat is achieving the right consistency and presentation of the macaron shells. 2 PIPING MACARONS

Their pastry chef piping the macaron shells on a baking tray. Macaron shells are delicate and complex French cookies made entirely of ground almonds, egg whites, and sugar. 14

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3 PIPING FILLING MACARONS

Their pastry chef piping the creamy ganache filling of the macaron. Ganache is a filling made using rich chocolate and fresh cream. 4 FILLING CHOCOLATE TRUFFLE

The production team filling the chocolate truffle shells with a creamy ganache made with local Barbadian Rum. 5 ENROBING SALTED CARAMEL

Their chocolatier is placing the filled truffle shells through the Enrobing Machine to cover the truffles in a layer of milk chocolate. These are their popular salted caramel truffles decorated with small pieces of sea salt on the top.

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NOT JUST GOURMET

ll Foodies are looking to talk and network with other foodaholics…not an easy task at the average supermarket. However, it’s one of the many joys of entering The Gourmet Shop in the Chattel Village, St. James. Locals, holiday makers and villa chefs, like “Chef Grant” who created this edition’s cover beetroot salad, all frequent this treasure trove of fine food ingredients. Many customers stand and converse with the well trained staff about everything and anything under the sun, usually circling back to food and drink at some point in the conversation!

item to make your special dish; here is a great resource. They sell what others do not. Service is everything to The Gourmet Shop team and they have the awards to back it up too. The retail shop is open 6 days a week and bank holidays where you can get the same supplies our restaurants and hotels use in their menus. The staff are friendly, willing to share their knowledge and it is one of the few places in Barbados that is also dog friendly. So bring your pal and they’ll get a treat too.

With 30 years of experience catering to all diets (meat eaters, vegetarians, organic, vegan, gluten free and Kosher) they offer the best, most time tested products from around the world. If there is a must have, or just a really want, specific

www.thegourmetshopbarbados.com

(246) 432-7711

The Gourmet Shop Since 1991

Purveyors of distinguished specialty foods, wines & liquors The Chattel Village, Holetown. Phone 432-7711 thegourmetshopbarbados@caribsurf.com FOODIE.BB

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CLIFTON MEATS MORE THAN MEAT! BY ERICA-ANNE GRACE

e know and love them for supplying quality grass fed Angus beef and working with local farmers to supply pork and lamb cuts. Their wide selection of product ranges from bone-in ribeye roasts and local lamb racks to gourmet burgers and delicious sliced ham. Clifton Meats is now the sole distributor for Linz Heritage Angus steaks. For those that do not want the grass fed flavors of the local beef, these are steaks with a history. A family owned business for 4 generations they source their beef from family farms of the Midwest US, only buying verified genetics with traceable lineage of purebred Black Angus cattle. This attention to detail and quality means they deliver the ‘wow’ factor in flavor. Influenced by Chicago’s history as the authority on beef, Meats by Linz has grown from a neighborhood butcher shop into one of the most renowned meat purveyors in the United States. Clifton Meats is now much more than just meat. They offer delicious breads to soak up all the juices from the meat and best of all locally made meat pies ready to eat. Meat Pies are a classic, easy for a meal or dinner party. Clifton Meats offers 4 different flavors of pies English Pork Pie, Jerk Pork Pie, Steak and Ale Pie and our favorite Bajan Lamb Stew Pie. All are ready to eat, delicious and homemade with all local ingredients. 18

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The artisan baguettes and croissants are ready to bake bread, from freezer to oven easy to keep on hand for last minute entertaining and small indulgences. They are made using only the finest and all-natural ingredients. The baking process has been started for you, to the point where the flavor will be kept until the final topping up in your oven. If you want to try before you buy; they are available at the Clifton Meat Farm Shop freshly baked on a Saturday. Take a look at the online Shop www.cliftonmeats.com and of course best of all come and visit us at the Farm shop (246) 622-1661. Island wide home deliveries for orders $100 and above. The Farm Shop is located in St. Thomas so come and look at the wide range of products they have to offer, open Monday-Friday 8am-4pm and Saturday 9am-1pm. www.what3words.com/jungle.providing.veal

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VAYLEN BAJAN YOGURTS BY KENÍA ASHBY

will start by simply saying this; there isn't anything like milk from a Bajan cow!

Now, let’s take a journey to the East Coast of the island. Picture it: deep reds, mauve, streaks of purple, a little dash of vivid orange painting the sky as the sun rises to start another day. It would provide a perfect backdrop as plump, colourful, spotted cows slowly make their way into the green, grassy fields to feed to their heart’s content. It only stands to reason that those cows produce the creamiest, fresh milk, staying true to the well-known fact that happy cows produce the best milk. That milk makes a phenomenal base to allow us to create our yogurts by adding a variety of fruit, marmalades and shavings for a product that provides texture, freshness and a unique Bajan flavour.

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The brand Vaylen, (which has recently been rebranded from Brand Fea - the yogurt with the cow wearing sunglasses on the label), boasts several awesome yogurts in two different styles: Greek and Low Fat. Enjoy a creamy mixture of tropical flavours by trying our Coconut yogurt which contains fresh coconut shavings; our Mango yogurt made with locally sourced mangoes or even treat yourself to our Pineapple flavour, which features our homemade marmalade. Keep in your mind, Vaylen yogurts are original and locally made from happy, by-the-sea cows. They are all-natural, healthy and delicious. Pick up one at your local grocery store today! You can always call us on (246) 421-7272 or visit us on www.facebook.com/VaylenBarbados-342004156423352/ or www.instagram.com/ valencialimitedbarbados.

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BE A NUT LOVER There is no better pantry staple than allnatural nut butter! Nut butter is on the list of food I eat almost every day. At the time when The Nut Lover came to be, there was little to no all-natural nut butters readily available, so I was excited to launch a line of nut butters using only the bare necessities. The Nut Lover’s nut butters are not only insanely delicious, but they also contain important vitamins and minerals. They are a substantial source of both healthy fats and protein that our bodies digest slowly, meaning we end up staying satisfied for a longer period compared to eating foods made of fast-digesting carbs. Most importantly there is no extra sugar, hydrogenated oils or additives! If you only ever eat nut butter between two slices of bread, you might want to reconsider. It’s versatile enough to use in

nearly every dish, which is why it deserves a spot in more of your meals. Whether you’re in the mood for a smoothie or a soup, there is a way to include nut butter into the equation. Follow The Nut Lover on Instagram for inspiration and recipes! Try this three-ingredient Almond Butter Balsamic Vinaigrette Recipe. Easy to make, creamy, and packed with flavour! Try on salads or even chicken! INGREDIENTS

3 tbsp The Nut Lover’s Almond Butter 3 tbsp Balsamic Vinegar 3 tbsp Water Whisk all ingredients until well blended. Yup, that’s it! Sold at Cutters Crane Beach Deli and other fine retailers. Deliveries - WhatsApp: (246) 236-5056 or www.facebook/thenutlover.

ECO BURNER KEEPING YOUR FOOD HOT! At most food service buffets, we see the little weird chemical blue gel pots on fire underwater pans and chafing dishes - all designed to keep our food warm - and we never give it a second thought. But these traditional heat sources are difficult to control, often overcooking the food, and resulting in the less than presentable fare - not to mention, who wants an open burning glow of dark chemicals next to their food. Chemical burners are dangerous, messy to use, and create significant waste. A new solution is now available for all of us Foodies: recently brought to market by Simplex Trading The EcoBurner. It can be used inside or outside; it’s refillable; environmentally clean and cool to the touch. These are not just for commercial food presentation, they 22

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are perfect for home entertaining. Your dishes will benefit from this consistent little burner. Safety features shut the heaters down if they turn over or overheat. And your waste footprint is cut way back - it requires less water, it gives off 75% less carbon emission than gel or wick pots; and EcoBurner is refillable so there are no cans to throw away :) It’s time for Barbados to take control of our chafing dishes! (246) 426-1110 www.simplextrading.net www.ecoburner.com

BEETROOT SALAD BY CHEF GRANT

2. Beetroot glaze: Take the cooking liquid from the beetroot and reduce to a glaze.

INGREDIENTS

1kg Raw beetroots 300m White vinegar 250g Sugar 1 tbsp Pickling spice 100g Soft goat’s cheese 100g Parsley 150ml Grape seed oil 2 long Thin cassava roots Baby carrots Micro-cress 1 tsp Japanese seasoning 1 Lime

GARNISH:

1. Finely slice carrots ideally with a Japanese mandolin and place into ice water until needed. 2. Wash the cassava then with a peeler; peel one side and continue peeling the same spot so you get long thin strips, once done then deep fry immediately until golden brown. DRESSING OF THE PLATE

All items available at The Gourmet Shop www.thegourmetshopbarbados.com COOKING THE BEETROOT

1. Wash your beets thoroughly then place in a pot with about 1 ltr of water with vinegar, sugar, thyme and pickling spices, bring to the boil then simmer gently until tender*. 2. Once cooked, leave to cool for a few hours (best overnight). 3. Once cooled cut beetroots into different shapes and sizes. Some wedges, some slices nothing is precise. Abstract shapes and sizes are best. 4. Goat's cheese puree: Place soft cheese in a bowl with a tablespoon of water then whisk until smooth. Add the Japanese spice and a squeeze of lime. PARSLEY OIL

1. Boil water and dunk parsley in for 5 seconds then wring out and place in a blender with 150ml of grape seed oil and blend until smooth. 24

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1. First take a tablespoon of goat’s cheese and dollop on one side of the plate, take a pallet knife and run through the cheese spreading from one side to the other. 2. Then dress the beets with a little olive oil and salt and place on the goat’s cheese in a random order, trying not to be symmetrical in any way. 3. Place the cassava chips over giving some height, then place your micro cress over them. 4. Then spoon some parsley oil around the plate. 5. Then some beetroot glaze.

TIPS Try to select the most firm and round looking beetroots, the best on the island would be found at the gourmet shop. They sell both local ones and some imported. *To see if your beets are ready gently prick a small knife through the largest one. You should only feel slight resistance. Once the beetroots are cooked you can store them up to a week in the fridge. Serves 6

FOODIESPOTLIGHT

SOURDOUGH BREAD START RIGHT BY FRANCES DICKENS

started baking Sourdough bread because I needed to control (limit) the amount of salt in my diet and didn’t want to give up on delicious bread. I’m lucky enough to visit Barbados regularly and can tell you that the warmth and humidity of the Barbados climate is perfect for making great sourdough bread. Following is my tried and tested method: for best results I recommend you stay true to the core aspects of my recipe - but I’ll also let you know where you have some flexibility to customise your bread.

STAGE ONE - STARTER First of all you need to create your Starter. Keeping this going will become a bit of an obsession! Mine travels, in a strong sealed jar, between the UK and Barbados with me. The Starter is the live yeast that causes the bread dough to rise and also gives the bread the distinctive sour flavour. To make your starter you need a small bowl or pot to mix in and a jar with a lid - an empty Just Grillin’ BB sauce jar is perfect, some light rye flour and warm water. If you can’t get light rye, use a mix of white and wholemeal but always buy the best quality flour you can buy and only water that you’d be happy to drink. In the bowl/pot mix together with a fork 25g of light rye flour with 25g (NOT ml) of water that’s warm to the touch. Put this into the jar with the lid partially on and leave on the side in the kitchen. I usually do this first thing in the 26

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morning and then before I go to bed I close the pot up to avoid a skin forming on the starter. It’s ok if you forget – just take any skin off the next day. Feeding the starter in the morning also works well for timings when you get to the later stages. Repeat this ‘feed’ for 4 more days – use the pot to weigh out and mix before adding to your starter in the jar. Whenever you’re weighing ingredients it is VERY important to be accurate so digital scales are best. By day 5 your starter should be resembling a bubbly mousse and if you have been feeding in the morning, on the evening of Day 5 you can start on the bread making process. (If not wait until the next morning). Once my starter is established I feed it on days when I’m going to be taking some out later to bake with – I feed it as much as I plan to use, to keep it about the same volume. If I’m not going to be baking for a day or so I will leave it on the side and feed every 3 days. If it’s not going to be used for 5 days or longer, I put it in the fridge and bring it out once a week for a feed, leave on the side for a day with the lid off, before closing up and returning to the fridge.

STAGE 2 – THE LEVAIN This is the live yeast mix that will make your bread rise beautifully. The night before you want to start the bread making process – the evening of day 5 if you’ve been feeding in the morning – you need to make a Levain. To do this you will need a small pot with a lid (or cling film),

15g of light rye flour, 15g of strong white bread flour ideally but Bajan white flour works fine too. 40g of starter and 30g (not Ml) of water that’s warm to the touch. Mix everything together, put the lid on or cover with cling film and leave out on the side overnight.

STAGE 3 – THE DOUGH This is day 6 and is the day it all happens! In a large bowl carefully weight out 500g of white flour. Strong white if you can get it if not then Bajan white is fine. Pour EXACTLY 325ml (not grammes) of water that’s warm to the touch into the jug and then add the Levain to the water in the jug, mix well and add to the flour. I actually cheat here and mix this using my KitchenAid mixer with the dough hook but if not mix well by hand until all the flour is incorporated and you have a rough dough. Cover the bowl with a clean tea cloth and leave on the side for at least 20 minutes and ideally an hour. In the meanwhile measure out 10g of fine salt. I actually use 5g lo-salt and 5g sea salt. (I haven’t had good results with more than 50:50 split). After the hour (or less if time is short) sprinkle the salt/losalt over the dough and mix really WELL so the salt is well distributed through the dough. Cover again and leave for 45 mins. Then wet your hands and push one hand down and under the dough on the side furthest from your body, take hold of the dough, slowly stretch up and over towards you without tearing and let the dough drop back down on top. Turn the bowl 45 degrees and repeat again. Do this 6 times so all sides of the dough have been well stretched at least once. Cover again and leave to the side. I repeat this every 45 mins (or so) for another 4 times – so 3 hours 45 min total from adding the salt. I do adjust the interval to suit what I’m doing – nipping down to the shops for example I might leave it for an hour and then shorten the next one and if you can’t fit in 5 more then just do as many as you can. As you do this each time you’ll notice the dough getting smoother and lighter. After the last mix, chuck on some flour (I use half white flour and half rice for flouring) then turn out the dough and with well-floured hands shape the dough into a ball by turning and sweeping your hands under and round the dough as you turn it. Finally, transfer you dough to a well-floured bowl or

‘banneton’ with the bottom side of the dough facing up. If possible use a ‘banneton’ which is a special cane or plastic basket but a small plastic or glass bowl is fine – just pick one that has enough space to allow the dough to rise. It will need to be about 8” across. Sprinkle the edges of the dough with more dusting flour, cover with clingfilm and leave on the side again for a few hours before putting into the fridge overnight. The dough is ready to bake the next day or if you prefer a day or so later.

STAGE 4 – BAKING THE LOAF Heat your oven as hot as it goes – ideally 250º C. Don’t rush – make sure that the oven is hot. Meanwhile thoroughly oil a ‘dutch oven’ or small casserole dish with a lid and then dust with flour/rice flour. When the oven is hot enough (and not before), get the dough out of the fridge, loosen it as much as possible from the sides of the banneton or bowl and turn out into the Dutch oven. Quickly slash a deep cross or a square shape with the blade, spray with water, put the lid on and get it into the oven. Turn the oven down to 200C. Bake for 20 minutes then take the lid off, give the bread a few water-mist sprays, and bake for another 20 mins. Take out, turn out onto a baking rack to cool. Eat with plenty of butter before your family gets hold of it. INGREDIENTS Light Rye Flour Strong White bread flour Salt/Lo-salt Water Rice Flour for dusting Water warm to the touch Cooking oil – as flavourless as possible EQUIPMENT Small pot to mix Starter jar with lid Large mixing bowl Tea cloth Large measuring jug Banneton or small bowl Sharp knife or dough scoring blade Water spray Baking rack FOODIE.BB

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FOODIESPOTLIGHT

STREET FOOD BAJAN STYLE BY JODIE-ANN CLARKE

oodie or tourist, there is even food to match your bright sunny island vibe! Let’s talk about that sunshine colour, yellow. Meet the Breadfruit, a starchy-like fruit introduced to Barbadian soil in the 18th Century! Breadfruit and Barbadians go hand in hand and it can be found in every Parish. It has been a major staple, like rice, in the Barbadian menus for many years and prepared in various ways; whether it be in soup, pickled, fried or mashed, to name a few. In 2015, Yelluh Meat (Yellow Meat pronounced Yel-Luh Meat) Co-founders Dwight Forde and Kim Hamblin met in an entrepreneurship programme and developed a revolutionary business idea. Shortly after, this led to the tasteful creation of the Breadfruit Bowls and the Yelluh Meat Brand. Fast forward to today, their company is one of the most successful street food businesses in Barbados. The creation of the breadfruit bowl was inspired by food that was once considered inexpensive but nutritious food for enslaved Africans in Barbados. Yelluh Meat has truly added some diversity to the way you can enjoy breadfruit. From toppings such as Black Belly Lamb, Buljol, Red Herring, Lentil and Veg, Minced Beef, Corned Beef and my personal favorites, Tuna and Pickled Pigtail. I am so proud to say that the experience and tradition lives on and will now be passed on from generation to generation thanks to Dwight Forde and Kim Hamblin. Check out their website and even order online for your convenience - www.yelluhmeat.com Prices range between $12-25 Barbados Dollars

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ow, let’s talk about another yellow food. One that will cause a car to stop on the highway! How can you drive past roasted corn! “Roast corn” on the highway has been a steady tradition in Barbados. I remember when I was growing up; I’d often first smell that sweet, roasted corn aroma before passing the vendors in the mornings and evenings. My most fond memory from primary school days, if nothing else, was stopping every evening after school with my Dad or Mum for a roasted corn or 2 and it HAD TO BE in the husk. With a mixture of sweet, charcoal and crunchy, the best part about roast corn for me was the first bite! Coming in from the airport, so many returning nationals look forward to getting authentic, roasted corn. Even our Barbadian Queen Rihanna, was spotted getting “roast corn”. But who are these dedicated vendors, what is their story? I had the opportunity to speak with a popular lady who goes by “The Corn Woman”. She has been a roast corn vendor for the past 35 years. She is located along the “ABC” Highway exiting Warrens, heading south towards Hothersal Turning. "This business really helped to keep a roof over my head and get me through day to day life...I really enjoy meeting new people and keeping the tradition alive", she said. In Barbados we truly have some great, authentic street food. All you have to do is follow the sweet smell of the corn or the Yelluh meat and you will find it! I am proud to be a Bajan, this is we culture! Prices range between $4-8 Barbados Dollars

FOODIESPOTLIGHT

GLUTEN FREE AREPAS (FROZEN)

ust as the Bajans have their cutters, and Trinidadians have roti, arepa are the “mother’s milk” brought to Barbados’ shores many decades ago by families immigrating from Venezuela. Whether they came to learn English or find love, we are grateful for the amazing delicacies they brought along - especially the corn-based foods so integral to the native American cultures. With the ever increasing migration of Venezuelans to Barbados, arepas are becoming increasingly popular as covenient “street-type” foods across our island. Made from P.A.N. white corn flour, the arepa is a great alternative to regular flour-dough products such as bread or biscuits. This inexpensive fluffy dough cooks up to add great textures - a crispy exterior - and steamy inside filling of your creation make for a hearty, soul-warming meal. P.A.N. white corn flour can be found in all of the major supermarkets across the island. That said, buying the basic product and actually getting it to the right cooked consistency can prove tricky. Until you master the arepa on your own, the faster alternite is to buy pre-made, conveniently frozen, Arepas. No more kneading, mixing, frying or baking to enjoy a gluten free arepa. Simply defrost, then pop into the toaster and in less than 10 minutes you can be enjoying a crunchy and steamy gluten free arepa. Soon to be available at all major supermarkets, you can currently only order by calling Fosters Distribution at (246) 234-7645. Delivery services are available. 30

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PREPARATION 1. Defrost frozen arepa in microwave for 30-60 seconds. 2. Place in a regular toaster on its maximum setting. 3. Toast for two cycles or 6-8 minutes (whichever is longer) 4. Arepa will be nice and crunchy on the outside when finished. If it is not crunchy, place in toaster for a few more minutes until desired crunchiness. 5. Cut arepa in half (horizontally) or make a pocket and enjoy. The arepa is supremely versatile so fill it with whatever you desire depending on whether it’s just an after school snack or on your breakfast, lunch, or dinner table SUGGESTED FILLINGS Enjoy with the following suggested fillings alone or with any combination of each: Plain with Butter or Cheese - breakfast with Scrambled Eggs, Bacon, Sausage, Ham, and Sour Cream - lunches and dinners with Grilled Meats and Vegetables, or stews of Chicken, Lamb or our favourite - pulled pork!!

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FOODIESPOTLIGHT

LIFE IS SWEET BY GABBIE (KEITH) EDGHILL

hat do you get when you boil up sucrose under three times atmospheric pressure, infuse the molten with eucalyptus, press the gel using cast iron molds, and package the crystal in bite sized pieces? Barbados’ favourite candy! Commonly called the CCC brown mint. The Caribbean Confection Company, CCC, has been making a wide variety of candies since 1954. We are one of the few colonial-era factories still running in Barbados. Indeed, much of the company’s original equipment is still used to boil and shape our candies – all in our coral-stone facility at Edghill, St. Thomas. Back in 1997, my brother, David, and I acquired the company; believing that the only missing ingredient was hard work and discipline, as we set about restoring the market for what was already a fine product. Family was encouraged to help – nephew Michael made sure the computerized accounting system could handle customer’s orders. Our stalwart salesman, Mr. Branch, brought back many customers and before his untimely passing in 2008 - he was happy to see the company return to profit. My brother David has now retired and I am working with my son-in-law, Paul, my nephew, Robert, Sherrol and Derek - a truly diligent team. Hard work never hurt any business, and a little creativity also goes a long way. Most of our customers remember the CCC Sweet as a little treat to break up the day. But this is being weakened by a general attack on sugar consumption – the temptation of “health taxes” is much too easy for governments to foist, instead of … moderation. Nonetheless, this is our reality and in truth the Barbadian diet has resulted in a high incidence of diabetes. So what do we do? CCC has recently launched a sugar free candy (mint-flavoured of course) – it uses sucralose, which is a natural sweetener. We are also prepared to increase market distribution – allowing us to keep sales healthy while suggesting to customers that once in a while sweet is good for you – just don’t overdo it. 32

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The corporate citizen, CCC, seeks to share simple joys and demonstrate the societal benefits of a financially viable industry. Our reach beyond Barbados is along the chain of Caribbean islands; the Bajan diasporas of Brooklyn USA, and Reading UK. Our staff of 30 is constantly involved with food service health and safety training. In addition to producing non-sugar candies, we continue to poll the market for customer preferences and develop new flavours. Still our best sellers are the Eucalyptus (Brown Mint) and Glacier Mints. Some of their claims to fame being the choice of some soldiers serving in the Gulf wars – and the masking of a moment of weakness at the rum shop. These little shops continue to play an important role in food distribution and our candy jars feature prominently on many counters – the best 25c you’ll ever spend. Of course restaurants and supermarkets are on our distribution routes and business customers can plan their purchases by our schedule: Monday and Friday, we work Bridgetown. Wednesday’s are for the west, St. James and St. Andrew. Tuesday we go to St. Joseph and St. John. Leaving Thursday to cover Christ Church, the Valley, and St. Philip. - making sure anyone can have that little treat…a “CCC sweetie”. Check out our entire line of sweets at www.facebook.com/CaribbeanConfectionCompany, and please come meet us at our little factory at Edghill, St. Thomas call (246) 425-0069. EDITOR’S NOTE:

CCC and several other companies in this edition are featuring a new location finding service called : what3words. You can recognize the service by this logo

Log on to www.what3words.com/intersect.foresight.corals, it’ll take you right to CCC’s front door.

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Food

BAJAN SEASONING Bajan seasoning is found in almost every home and is the secret to success for many mouth-watering Bajan dishes. One of the favourite uses is to place it between the meat and skin of fish (flying fish being the classic) or chicken before grilling, baking, or frying. Here is how you can make your own seasoning. INGREDIENTS

1 Pound onions, peeled and coarsely chopped 5 Ounces green onion, coarsely chopped 8 Garlic cloves, peeled 4 Bonnie peppers, seeds and stems removed or habaneros 2oz fresh thyme 2oz fresh parsley 2oz fresh marjoram 1 1/2 cups vinegar 2 tbsp Worcestershire sauce 1 tsp ground cloves 1/4 tsp black pepper 3 tbs salt METHOD

1. In a food processor, combine onions, green onion, garlic,

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and bonnie peppers and process to a coarse paste. 2. Remove the leaves from the stems of the thyme, parsley, and marjoram. Place the leaves and the vinegar in a food processor or blender and liquefy. 3. Combine the onion paste, vinegar mixture, and the remaining ingredients in a bowl and mix well. Cover, transfer to the refrigerator, and allow to sit for 1 week before using. The seasoning will keep in the refrigerator for at least 6 months. However if you want a grab and go ready made seasoning Delish is the iconic Bajan Seasoning. In 1987, Geoffrey and Patricia Straker created their recipe in the kitchen of their Christ Church home, where they made and bottled seasoning for friends and family. Encouraged by increasing demand for their products, they decided to distribute the seasoning to the local supermarkets, thus the creation of DELISH and its slogan 'Delish in any dish'. Well as we say, the rest is history. The seasoning distribution exceeded expectations and Delish Products was moved from the small kitchen to its own larger facility to meet the increasing demand. As sales increased so did the product line, and from the original Bajan Seasoning recipe, Delish Bajan No Pepper, Delish Jerk, Delish Dill and Delish Minced Garlic seasonings evolved. Available in most retailers on island. (246) 420-8360.

FOODSPOTLIGHT

HOOKED IS BACK MEET MARIELLE

eet Chef Marielle, born and raised in Barbados with a passion (and talent) for creating fresh Caribbean meals that will stimulate your senses. Marielle has been cooking since she could reach the counter in the kitchen. Over the past 10 years she has grown her passion into a career, cooking professionally as a Private Chef at homes, events and villas across Barbados including Craggy Nook. PRIVATE CHEF SERVICES Vacation mode activated! Relax and enjoy a 5-star meal prepared for you in your villa. Marielle offers a stressfree dining experience from sourcing fresh ingredients to preparing, serving and cleaning up. Choose something from her locally crafted menu or let her know what you are feeling for and she will work her magic to satisfy your cravings. Coconut panko flying fish with a curried aioli with a rustic garlic chive mash and sweet balsamic roasted vegetables is a crowd favourite that you have to try! Don’t forget dessert – Marielle’s favourite is her banana rum flambé with coconut ice cream, for a totally tropical experience. IT’S ALL IN THE INGREDIENTS Marielle considers her main secrets to success having access to fresh and local ingredients. Marielle has partnered with local farmers and fishermen - because fresh is best! In fact, Marielle is the owner of the popular Hooked Barbados

where you can purchase fresh, local (pre-seasoned) fish and have it delivered to your door and ready to grill on the BBQ. Hooked also offers ready-made fish dishes like healthy poke bowls or flying fish salad which can be delivered for you to eat on the Craggy Nook beach. Seafood in Barbados is among the finest in the world, try it and see for yourself. COOKING CLASSES “It's always a go when my clients want to get involved in the kitchen.” Marielle welcomes all to learn how to cook with her and offers in villa classes for guests. Chef Marielle loves the fully equipped and spacious kitchens at Craggy Nook and of course the view of the ocean while you cook! Kids are especially welcome in Marielle’s kitchen as she hopes to spark their passion and get them excited about cooking and eating healthy meals. Mum and Dad want a night off ? Chef Marielle can keep your kids entertained and prepare kid-friendly recipes with them – a built in chef and babysitter. Marielle’s services are truly one of a kind, we could not recommend her more to our guests. Let us know if you are interested in experiencing the delight that Marielle and her food will bring to your family vacation and we would be happy to provide you with a quote. Whatsapp (246) 236-5123 www.hookedbarbados.com FOODIE.BB

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DRINKSPOTLIGHT

FROM THE BREW HOUSE THE VERSATILE SAM LORDS SMOKED PORTER

his smokey version of the classic English Porter is brewed with beechwood smoked malt and a generous dose of chocolate malt. With an ABV of 7% this porter is dark, smooth and complex. When attempting the following operation, always open two bottles: one for your glass, and one to season this recipes’ grilled ribs. SAM LORDS SMOKED PORTER BRAISED AND GRILLED BABY BACK RIBS RECIPE Active time: 15 minutes Total time: 2 hours Serves: 4 RIB RUB

1 tbsp Chili powder 2 tsp Garlic powder 1 tsp Ground mustard 1 tsp Ground cumin 1 tsp Salt ½ tsp Pepper 1/8 tsp Cayenne pepper 1 tbsp Brown sugar 1 Full rack baby back ribs (about 4 lb/1.8 kg), silver skin removed 1½ cup (12 fl oz/355 ml) The Brew House - Sam Lords Porter beer 36

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BARBEQUE SAUCE

1. Combine the rub ingredients in a small bowl. Rub the ribs thoroughly with the mixture (you may not need all the rub for this recipe). Wrap the ribs in plastic wrap and place them in the refrigerator for at least 6 hours and up to 1 day. 2. Preheat the oven to 375°F (190°C). Remove the ribs from the plastic wrap and place them in a roasting pan, boneside down. 3. In a small saucepan over mediumhigh heat, bring the porter to a simmer being careful not to let it boil over. Pour the beer around the ribs. Seal the roasting pan tightly with aluminum foil. Braise the ribs in the beer for 1 hour and 45 minutes, or until tender. Remove the ribs to a platter and pour the beer and accumulated pan juices into a saucepan. Simmer over low heat to reduce the sauce. Add ¼ cup (2fl oz/59 ml) of your favorite barbeque sauce to the mixture and stir to combine. 4. Heat your grill or broiler to medium-high. Brush the ribs with the reduced sauce and cook the ribs until the sauce is brown and bubbly, about 3 minutes per side. Remove the ribs from the grill and brush them with more sauce. Cut into individual ribs and serve.

DRINKSPOTLIGHT

SPICED RUM ENJOY THE VARIETY EVERYONE ELSE IS! BY KIM GODDARD

ven if you are not a rum lover you have probably noticed that there are more spiced rums on liquor store shelves every day. The old standbys of Captain Morgans and Foursquare Spiced Rum have led onto Cockspurs Balla Rum and over proofed rums like Kraken. Spiced rum is the fastest growing segment on the rum industry. The practice of adding fruit and spices into barrels of rum is nothing new. Distillers have been blending their rums with all kinds of adjuncts for centuries – whether to help thirsty sailors ward off scurvy, or to mask off-flavours of their dodgy grog. Until recently, spiced rum has been the poor relation to its pure, barrel-aged cousins, seen as a party drink rather than something for the connoisseur. On almost every Caribbean island today, rumshops woo customers with their spiced concoctions. Among commercially bottled spiced rums, vanilla, clove and nutmeg seem to be the most popular ingredients but in the islands the bark and root of the bois bande tree, a reputed aphrodisiac, is the most popular rum spice. Most of the spiced rums fall loosely into two groups, those with an overpowering vanilla flavor component – designed to be mixed with Coke, and those in which the natural vanilla flavor is less conspicuous. A whole new round of cocktail creations have come from the fun new flavors the spiced rums are bringing to the market. One of the best to come out

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is from Cockspur - Balla Rum available through Hanschell Inniss - it makes a fantastic Rum and Coke. Spiced flavoring is typically added after distillation, because if you added the spices before, most of that flavor would be removed during distillation. The spice is usually added after the product is aged, because if you add it before the product is aged it will seep into the wood of the barrell, and has the potential to change the character of the next batch of rum that’s put into that wood. When considering what the ultimate spiced rum is - we believe it is Cutters Very Special Rum Punch which adds lime, sugar, bitters and nutmeg after the aging process and before you enjoy! CUTTERS VERY SPECIAL RUM PUNCH - THE ULTIMATE SPICED RUM One part fresh lime juice Two parts simple syrup made 50:50 with raw demerara sugar and filtered water Three parts Angles Share Rum A splash of aromatic bitters and dash of grated nutmeg Serve over ice and drink with friends.

CLAYTONS KOLA TONIC Use of the Kola Nut, like the coffee berry and tea leaf, has very ancient origins. It is chewed in many West African cultures to restore vitality, used in religious ceremonies and given as a form of currency. The kola nut is the fruit of the kola tree, a genus of trees that are native to the tropical rainforests of Africa. The caffeine-containing fruit of the tree is used as a flavouring ingredient in beverages and is the origin of the term "cola". Claytons Kola tonic is a non-alcoholic tonic that was originally created by the Clayton brothers in Battersea, London, England around 1880. Now it is made right here in Barbados and distributed around the world. Claytons Kola Tonic contains the Kola nut of West Africa, long known as a mild stimulant and widely claimed to revive the body from a variety of ailments. The kola nut contains about 2 to 3 percent caffeine and 1 to 2 percent theobromine, both of which act as stimulants when consumed. Caffeine is a stimulant often found in coffee and cola soft drinks and Theobromine is also found in green tea and chocolate. The kola nut also contains micronutrients, including potassium, magnesium, and calcium. Some of the health benefits of the kola nut include its ability to boost the metabolism, optimize digestion, increase heart rate, help with weight loss, help to prevent certain types of cancer, boost the immune system, protect the respiratory system, raise energy levels, improve cognition, and increase circulation. We could eat more chocolate and drink more green tea and coffee but this is certainly a cool and refreshing local favorite way to get the same benefits! We are lucky enough to be able to buy Claytons Kola Tonic in most local shops around the island. Pick up a bottle and try our favorite drink, an Admiral Nelson, created by David Barker, mixologist: 1/2 oz Fresh Lemon 1 1/2 oz Sugar Syrup 2 oz English Breakfast Tea 2 oz Claytons Kola Tonic Topped with Ginger Ale (Collins OR Long Glass) Instructions: In a shaker glass combine all ingredients excluding the ginger ale into glass and shake; Pour mixture 3/4 ways into glass; Top with ginger ale and garnish with fresh lime or lemon. Available from Armstrong Agencies (246) 426-2767 40

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RUM PUNCH MASTERS CLASS The history of rum punch dates back to the 1600s when British Sailors were entitled to 10 pints of beer per day; when they sailed into the tropics the beer spoiled, and they turned to punch made with local ingredients. English sailors spread punch from its origins in the Indian Ocean to the Caribbean, where it’s been the characteristic drink of the region ever since. The two most historical rum punches are the Planter's Punch and Barbados Rum Punch. Barbados is the birth place of rum and as such Barbados Rum Punch is one of the oldest rum punches in the world. It has a simple recipe enshrined in a national rhyme: "One of Sour, Two of Sweet, Three of Strong, Four of Weak." That is: one part lime juice, two parts sweetener, three parts rum and four parts water. Traveling the Caribbean you will find the version of this original formula is determined by which island you are visiting. The Ti Punch of Martinique, where the citrus has been reduced to a squeezing of lime peel, the Peanut Punch popular in Trinidad/Jamaica, or the generic Rum Punch, made with a bottled tutti-frutti mix that you’ll find throughout the Caribbean region.

RUM PUNCH MASTERS CLASS INCLUDES

• Cutter sandwich and side • Glass of Very Special Rum Punch/Limeade • Take home your very own 750ml bottle of Rum Punch Enjoy two entertaining hours learning how to make the perfect Rum Punch! Hammocks available for napping :) $100 per person each, minimum of four people - please contact us for larger groups (allow 2 hours for the lunch and class-session) www.cutters.bb (246) 423-0611 service@cutters.bb FOODIE.BB

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HOW ABOUT DISCOVERY WHAT MAKES A MARLEY COFFEE!

glass of mauby has long been the cure for our blazing Caribbean sun. It was traditionally sold by vendors who walked around the towns and villages in Barbados dispensing this delicious drink from buckets expertly balanced on their heads. Today, it is much easier to serve -and most importantly drink- mauby as it is on the menu at many local cafes like Cutters Crane Beach Deli and even at the Chefette chain of fast food restaurants. Drinking mauby syrup is an integral part of growing up in Barbados – many Bajans will tell you that while growing up, oftentimes their grandparents often boiled mauby bark and provided them with a drink made from this mixture. Mauby bark originates from the mauby tree, which is a small tree native to the northern Caribbean and south Florida. It is also known as mavi in Puerto Rico, and mabi in Haiti and the Dominican Republic where the bulk of the mauby bark comes from. Recipes for Mauby syrup usually include other spices as well as the bark; such as aniseed, cinnamon, orange peel, nutmeg or cloves. The mauby bark and the spices are steeped for a period of time of about 5 hours to overnight. This depends on the bitter taste desired; the longer the steeping time, the more bitter the taste. This is then sweetened to taste, or sugar can be added to make a syrup. This syrup is then mixed with still or sparkling water for a delectable drink. Its taste is initially sweet, somewhat like root beer, but changes to a prolonged but not astringent bitter aftertaste. To many it is an acquired taste but most Bajans will tell you it is a refreshing drink on a warm day. In folklore medicine, mauby is said to lower cholesterol, counteract arthritis and reduce high blood pressure among other things. In fact, studies from the University of the West Indies’ St. Augustine campus have shown that consuming mauby — particularly when made with young coconut water — can significantly reduce hypertension. Sweet & Dandy Mauby is the classic mauby syrup brand in Barbados. Rose & Laflamme (Barbados) Ltd has perfected the art of making this traditional mauby syrup, with just the 42

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right blend of ingredients and spices. This mauby has become a staple beverage in many households in Barbados. This locally-produced mauby syrup comes in a full range of sizes from 1 Gallon, 2 Litre PET bottle size, 750 ml size and the 375ml sized bottles that are available in most food stores in Barbados. This mauby is also exported to the United States, the United Kingdom as well as Canada. For a nice, cool glass of mauby, mix 1 cup of Sweet & Dandy Mauby Syrup with 4 cups of cold sparkling or still water. Newly created at Cutters Crane Beach Deli is the Marley pour your favourite cup of coffee (4oz) and add a 1/2oz shot of Sweet & Dandy Mauby Syrup. Enjoy! (246) 428-8841 or (246) 428-4112 info@roselaflammebarbados.com.

FONDANT VS BUTTERCREAM WHAT MAKES THE BEST CAKE? Fondant is crazy versatile. You can roll it out and cover a cake with it for a smooth, polished look, and it's especially good for having pictures, to make cake toppers and artistically cut out decorative shapes. But fondant is not used for piping or as a cake filling. It takes some time and effort to make. Fondant can also dry out easily, possibly leading to cracks and tears in your beautiful cake. Because of this, fondant must be stored properly, or it will harden and become unusable - or just buy it from an expert! And then there's the flavor factor. Some people complain that fondant tastes too much like candy. Not that this is a bad thing but you need to know it is not buttercream. Buttercream is made of butter and powdered sugar, whipped together until soft and creamy. You can use it as both a cake topping and filling. Buttercream is easy to load into a pastry bag and it's perfect for piping borders, patterns and flowers. It also pipes beautifully for lettering, so for "happy birthday," (and any other sweet message!) buttercream's your answer. Buttercream is made with far more fat than fondant, which gives it a rich taste and luxurious texture that some people prefer. However: even the most carefully spread buttercream will never look as perfect as a layer of fondant. And you really can't make a cake topper or decorative shape with it. Most importantly in Barbados; is buttercream doesn't do well in hot, humid weather - if you want a perfect cake is it Fondant and the best folks creating delicious art on your cake are Four and Twenty Bakery. Each cake is custom designed and crafted to create individually tailored works of art that are as beautiful as they are delicious. Their chef, Laurin Evelyn, is a fifth generation culinary artist with a bachelorâ&#x20AC;&#x2122;s degree from Johnson & Wales University and over 15 years in the industry. Laurin specializes in sugar flowers, sculpting, carving and fondant work â&#x20AC;&#x201C; producing stunning cakes for any occasion. See more about Four and Twenty Bakery on Facebook or give them a call at (246) 429-1385.

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NOTABLEMENTIONS

HARROWS ORGANIC PRODUCE Delivering fresh organic produce from their farm to your door. A wide variety of vegetables, fruit and edible flowers - a must seek out for the healthy Foodie in you. They are at the Holders Market on a Sunday, so go and meet Yosia and Anthony. harrowsorganicproduce@gmail.com (246) 822-9972 or (246) 834-7949 or check out their Facebook page.

HOOKED Premium custom cuts of local, wild caught fish delivered to your door. At Hooked we do things a bit differently. Fish is off-loaded fresh in the morning and cleaned and steaked. We only package the most premium, natural cuts removing all â&#x20AC;&#x2DC;waste piecesâ&#x20AC;&#x2122; like bones and skin. Next we vacuum seal your fish and flash freeze to preserve freshness for up to a year. Also offering Ceviche and amazing Poke Bowls. Happy to deliver fish orders to you every Thursday (Free delivery on orders over $100). sales@hookedbarbados.com (246) 236 5124 44

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FARMERSMARKETS BRIGHTON FARMERS MARKET Brighton Farmers Market is the iconic farmers market in Barbados. Held on a Saturday morning it is for people who want the freshest produce, locally made treats and a great breakfast. This market is definitely not for late risers, as by 9:00 am the crowds and the food is pretty well gone. Every Sat from 6:30 to 9am year round. www.facebook.com/brightonfarmersmarket www.what3words.com/classed.ferrying.react HASTINGS FARMERS MARKET On the south coast, just across from the beautiful Boardwalk is the Hastings Farmers Market. Everything being sold at this market is ‘Homemade, Homegrown or Home Created’ in Barbados! Along with fresh local produce you’ll find a lovely selection of prepared meals and treats. Every Wednesday, Saturday & Sunday morning from 8am to 2pm year-round. www.artsplashbarbados.com

HOLDERS FARMERS MARKET Holders Farmers' Market brings the organic farmers to you. They offer breakfast with delicious coffee, tea and fresh juices under the shady trees. They make every effort to ensure that the food and the vendors are as organic and local as possible. Check out Alison Taylor’s fish cakes!! Every Sunday from 9am to 1pm. www.holdersfarmersmarket.com

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FOOD

GOURMET SHOP

FRESH PRESS

Up-market, quality gourmet cooking supplies, food and drinks; a treat to shop in or to provision up for a meal.

100% fresh nothing added. The Renu line offers 100% cold press range of fruit and vegetable juices - Orange, Lemon and Lime.

www.thegourmetshopbarbados.com

Facebook RenuColdPressedJuice

(246) 432-7711

(246) 622-3053

MARSHALL FARMS - MICROGREENS

GLACIAL ICE

marshallfarms3@gmail.com

Your local source for bottled water

(246) 548-3004

www.facebook.com/Glacialpure/

THE NUT LOVER

(246) 435-8661

orders@flindtgourmet.com

Locally made, all natural nut butters.

TRIDENT WINES

(246) 266-9094

www.facebook.com/thenutlover/

FOUR AND TWENTY BAKERY

(246) 236-5056

3-D sculpted cakes/flowers - truly works of art, fine desserts and pastries.

SCOTTâ&#x20AC;&#x2122;S CATERING

Wholesale Premium wines and distributor for Pellegrino and Acqua Panna waters, retail outlet at the Wine Cave in Canewood, St. Thomas.

chef@fourandtwentybakery.com

www.scottscateringbarbados.com TIKI PIES- FRESH OR FROZEN

www.tridentwines.com

CLIFF BAKERY

The best fresh artisan breads, croissants and pastries. At Brighton and Holders Farmers Market. orders@thecliffbakery.com (246) 432-0797 FLINDT GOURMET

Prepared meals, classes, catering and fantastic cakes!

(246) 429-1385 FOSTER TRADING

Mon-Sat 7:30am-2pm, Bayside Plaza, Bridgetown. We deliver!

Frozen Arepas and P.A.N. flour.

tikipies@hotmail.com

ryan@fosterbb.com

(246) 831-1491

(246) 234-7645

VAYLEN BARBADOS

GODDARD CATERING GROUP

Locally made yogurts with their distinctive Bajan Flavor. Available in most retailers.

From Banquets to intimates www.gcg-catering.com

www.facebook.com/VaylenBarbados-342004156423352/

(246) 428-7117 GROW IT

www.vaylenbarbados.com

Microgreens and Sprouts

(246) 421-7272

www.growitcaribbean.com Whatsapp (246) 230-1333

DRINK

GREEN MONKEY CHOCOLATIER

BREW HOUSE MICRO BREWERY

Catering to all of your sweet cravings from rich, dark chocolates to delicate macarons.

Artisanal microbrew beers and ales.

www.thegreenmonkeychocolatier.com Grantley Adams Airport - Departure Hall, Limegrove (246) 427-5567 or Quayside (246) 435-5567

www.caribbeanbrewhouse.com (246) 622-1225 FOURSQUARE RUM DISTILLERY

Come for a tour and tastings Facebook FoursquareRumUSA (246) 629-4500