Writing Portoflio--MACO Caribbean Living by Bekim Rauseo

MACO

features

VOLUME 12 ISSUE 3

the Cover St Lucian cottage evokes best of Caribbean living: cotton hammock and sunlight filtering

live

create

play

eat

cliff note

eye see into his soul

smoke signals

the new cuban tapas

Fretwork defines cliff-side cottage

Henri Telfer lives through immortal collection

Cuban hotel is haven for cigar-lovers

Opening act steals show

WRITER KATHERINE ATKINSON

WRITER BEKIM RAUSEO

WRITER JORGE V. GAVILONDO

WRITER JUDY BASTYRA

PHOTOGRPHER DANIELLE DEVAUX

PHOTOGRAPHER ILKA HILTON CLARKE

PHOTOGRAPHER JORGE V. GAVILONDO

through gingerbread detail PhotographER DANIELLE DEVAUX

MACO

rock and rolling surf

here comes christmas

Grenada house hangs on edge of bluff

Festive drinks for your health

WRITER SALLY MATON

WRITER ROSEMARY PARKINSON

PHOTOGRAPHERS ANDREAS VON EINSIEDEL,

PHOTOGRAHPER BRUCE HEMMING

PHOTOGRAPHERs ROSEMARY PARKINSON,

PIERS ASHBOURNE

chasing fireflies

St Lucia villa offers everything but the dog

WRITER KERRI TUCKER

grow 54

shore thing

AMI AQUI

How to grow seaside gardens

higher calling

WRITER SARAH VENABLE

rough outside, sweet inside

Jamaican villa pays it forward

PHOTOGRAPHERS DANIELLE DEVAUX, AMARIS HARPER

This fruit makes rich desserts

WRITER KAILI MCDONNOUGH

WRITER ROBERT OLIVER

PHOTOGRAPHER COOKIE KINKEAD

MACO

A prolific Trinidadian artist with an eye for the female form leaves behind a collection that engages Everyman

eye see into his soul writer BEKIM RAUSEO

ABOVE LEFT “Voluptuous l” ABOVE CENTRE “Curves” RIGHT “Cascade”

MACO

Photographer ilka hilton clarke

THE many works of Henri Telfer are like an all-

“Eye See” is the soul of Henri Telfer. From

seeing eye into the psyche of this prolific artist.

thick brush stroke to smudged charcoal, the

His message and philosophies are immortal and

man is wrapped in every line, every black and

bear such resonance even after his passing 11

white contrast, every gaze. His brother Jay Telfer

years ago.

described Henri as an engaging personality, as a

Telfer (December 9, 1927—January 8, 1999)

prolific artist who lived and breathed his work.

took naturally to painting from an early age. His

“Henri never premeditated his work, he did things

aesthetic is simple yet strong and striking. His “Eye

instinctively,” Jay said. He used brushes and his

See” collection reveals an artist beguiled by the

hands to emulate movement and texture in forms.

full-figured female form as well as one who truly

His black and white aesthetic was created with

understood the interaction between art and art

goulash charcoal and water. He never invested in

lovers.

coloured paints in his fine art—the fundamental

MACO

FAR LEFT “Hungry” CENTRE “Face iii” LEFT “Face i”

and white was honest and straightforward in transporting the message of this deeply spiritual man. Telfer’s art seems to be a conversation between Henri the family man, the religious Catholic, the philanthropist and the Henri that saw art in all things human. Art was everywhere and in everything to Telfer. Composition could be found in any situation, from the relationship of lovers to the gloomier emotions of “Deep”. His full-figured forms captured in intimate poses and gestures sometimes appear so stark—thin, fluid, lines against a naked canvas—yet the curves evoke a warmth and joy. “Back Beauty” is such an oeuvre with hairline renderings to illustrate a voluptuous woman. Another, titled “Why not take all of me” is a blatant display of secure female sexuality but with an ironic sense of modesty. Another more prominent piece in the collection is “ Infanta,” a portrait of woman and child in a nurturing embrace, but is it the traditional image of maternal responsibility? The baby stares back at the viewer with a protective instinct, guarding the embrace. Many of Telfer’s portraits and images focus on the eyes, and the honesty that comes with the stares

“ Eye See” is the soul of H enri T elfer. A rt

and gazes.

was everywhere and in everything to T elfer. Composition could be found in any situation, from the relationship of lovers to the gloomier emotions of “ Deep”

MACO

BELOW LEFT “Shy”

As he studied at L’Ecole des Beaux Artes in

His technique amplifies the bond between the

BELOW CENTRE “Beach”

Montreal, Canada, Telfer was exposed to different

viewer and the characters in a piece. One cannot

genres of art. The Impressionist period had the

help but feel pulled into such drawings as “The Joy

most influence on the man who would soon be

of Dance,” and one almost becomes a part of the

likened to Picasso, Monet and Van Gogh. Because

movement. It is this interaction, the exchange or

of this similarity, he may be considered a part of a

transfer of emotion between the artist himself and

movement known as les fauves or “wild beasts”

his audience, that made “Eye See” a successful

that exploded at the turn of the century with

collection. Telfer spoke the language of artists,

expressionist art. This movement heralded the

enthusiasts and even those who believed fine art

concept of modern art which shocked critics and

to be a vague practice. This versatility of his is

enthusiasts alike. Yet Telfer’s work never aimed

largely due to his success as an advertising design

to aggressively shock, but rather to stimulate the

executive creating insignia, logos and many other

senses that understand and connect with art.

commercial images for a flourishing business in the

RIGHT “Pink Bikini”

MACO

1970s to 1980s. He understood the mind of the average Joe. Aside from his professional life, Henri Telfer himself was an approachable man. Jay Telfer recalls Henri being called “Iron-man” on the cricket pitch and football field because he was a “young fella who did everything and anything’’ regardless of whether he got injured by cork ball or football. Telfer enjoyed the company of others and coming from a big family, he grew up with a positive outlook on life, which translated into his

create

work, both artistic and commercial. For Henri Telfer, art was his language, his oxygen—it was all that gave his life reason and rhythm. M

LEFT “Voluptuous ii” ABOVE “Back Beauty”

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MACO

features

VOLUME 13 ISSUE 2

the Cover Lace and metal, silk and surf. Daring brides get creative. PhotographER JAMES O’CONNOR/ JTOGRAPHY

MACO

live 16

when the world is not enough

create

play 78

windmills and jazz

Come for jazz, stay for more in Curacao

say yes to trash the dress

Hilltop Canouan hideout stands alone

Fearless brides destroy their gowns

WRITER CORINNE SMITH

WRITER SAVANNA WEST

WRITER KAMSHA MAHARAJ

PHOTOGRAPHY COURTESY HYATT, NORTH SEA JAZZ

PHOTOGRAPHER JULIE WEBSTER CHALBAUD

PHOTOGRAPHER JAMES O’CONNOR

it’s not complicated

Fuss-free nuptials at Mango Bay

inside out

wedding ideas

Antigua villa draws Nature in

Go Moroccan, Indian, contemporary

WRITER FIDELA GARCIA

WRITER PATRICIA VON LEVERN

WRITER KAMSHA MAHARAJ

PHOTOGRAPHY COURTESY MANGO BAY BARBADOS

PHOTOGRAPHER VANESSA HALL

PHOTOGRAPHERS JANE DECLE, GARY JORDAN,

NADIL KHAN, Lorena O’Neil, MEGAN PINARD

all in the family

Bali twist to Tobago villa

WRITER SAVANNA WEST

PHOTOGRAPHERS JUMA BANNISTER, YAISA TANGWELL

full of grace

How to get married in Turks and Caicos

WRITER FIDELA GARCIA

PHOTOGRAPHY COURTESY GRACE BAY

sandals for love and luxury

splendour in the grass

Fustic House is garden paradise

editor’s picks

WRITER KERRI TUCKER

MACO picks of caterers, florists, photographers

PHOTOGRAPHER BYRON SLATER

and more

WRITER KAMSHA MAHARAJ

culture house

Cayman house is home to the arts

a different way of seeing

WRITER CATHERINE MACGILLIVRAY

Sculptor creates life-size figures

PHOTOGRAPHER DAVID WOLFE

WRITER DEBRA PETERS

PHOTOGRAPHER ROGER BURNETT

colonial charm

Bahamian resort specialises in romance

Barbados plantation overflows with history

WRITER NIKOLA LASHLEY

WRITER JULES MURPHY

PHOTOGRAPHY COURTESY SANDALS RESORTS

PHOTOGRAPHERs CURWIN CHERUBIN, SUNBURY

gothic glory

the romance retreat

Seven nights of love in Grenada

Trinidad churches evoke awe

WRITER FIDELA GARCIA

WRITER BEKIM RAUSEO

PHOTOGRAPHY COURTESY LALUNA

PHOTOGRAPHER STEPHEN BROADBRIDGE

100

the path ahead

Anguilla villa puts couples on true path

WRITER JULIE GUAGLARDI

PHOTOGRAPHER THIERRY DEHOVE

100

114

eat 110

the juice on smoothies

Blend your way to good health

WRITER EMMA SHARP

114

sweet chef

Chocolate art is labour of love

WRITER KAMSHA MAHARAJ

PHOTOGRAPHER SHERIFF KHAN

118

beloved blanchards

Anguilla restaurant is story of love and adventure

WRITER JULIE GUAGLARDI

PHOTOGRAPHER THIERRY DEHOVE

123

fancy that

Cake boss creates choc tower

WRITER KAMSHA MAHARAJ

PHOTOGRAPHER SHERIFF KHAN

MACO

BELOW Flanked by rich mahogany pews

and the grand organ to the right, the nave of the Trinity cathedral stands before the sanctuary

gothic glory As concrete and glass structures dominate the skyscape, cathedrals of Port of Spain tell their own splendid stories

It is early Sunday morning, the church bells are

writer

tolling and the sun has not yet fully risen. The

BEKIM RAUSEO

bells continue to beckon you to mass.

With every step, you make your way with purpose

Photographer Stephen Broadbridge

to the church. You come upon a highly arched double door yawning open towards a great aisle of polished tile work and rows upon rows of pews in deep local mahogany or rich teak. You immediately feel dwarfed by the grand scale— high ceilings framed with gothic pointed arches supported by massive poui beams, tall narrow arched windows filled with mosaics of stained glass in brilliant cerulean blues, ambers, ruby reds and verdant greens. Huge rose windows cast a kaleidoscope of light into every darkened nook of the cavernous stone structure. You carefully pick your place amidst all this grandeur. Your eyes fall upon the most beautiful exhibit of holy art: statues of Mary, Joseph and Jesus lining every wall. Angels smile upon you from their high perches and columns. And then there it is, the most magnificent and awesome installation, the altar. This grand stage, usually of marble and often gold or brass, sets the tone for the service you are about to witness. In the background, a holy scene is set in stained glass. This is the house of the Creator, a vertiginous space of colour, light, scale and symmetry. In Christian communities the world over, churches are places of grandeur—and humility, imposed not only by the sermons but the architecture itself. In Trinidad, there are still a few testaments of the meticulous handiwork of dedicated artisans, such as the modest stonework at the nation’s first and oldest Catholic church, St Joseph, built in 1815 in the country’s first capital under Spanish colonial rule; the majestic Anglican Trinity Cathedral built in 1823; and the Catholic Church of Immaculate Conception built in 1816. Both cathedrals, rich in history and beauty, stand in the modern capital of Port of Spain.

MACO

With the constant turn of rulers in the island’s

and spirit, in stark contrast to the Romanesque style

history (the Spanish, British and French squabbled

(the famous Archbishop House of the Magnificent

over the New World prize) these places of worship

Seven in Trinidad is an example of such).

often saw changes in religious perspective but the

Delicately constructed but skillfully engineered

Gothic style maintained a common influence.

buttress work, high arches and beautiful stained

Both the Anglican and Catholic cathedrals had to

glass were the hallmarks of the Gothic style. Not to

overcome challenges and conflicts to be built. The

be confused with the darker sentiments of today’s

Trinity Cathedral survived fire twice in its history. It

interpretation of goth, this architectural style replaced

was the determination of their deans and priests

the rounded forms of the Romanesque style. L’arc en

that allowed the final majesty of these halls of

ogive–arched windows and doorways topped larger

worship to be realized. The Immaculate Conception

scale openings in the heavy, thick stone walls of the

Cathedral in the days it overlooked the sea (instead

churches.

of the reclaimed land of Independence Square) faced

With this ambitious design structure, technical

problems in getting funding from the archdiocese

planning had to be sound to secure the manifestation

and during the 1800s, construction had to be halted

of God-like perfection. Flying buttresses would swoop

from time to time.

down towards the earth in support of the walls at

Monasteries, churches, abbeys, cathedrals—these

the exterior that were made fragile by the tall brick-

places of worship became symbols of the Christian

lain walls and the large rose windows fitted with

faith and the Gothic style made them spectacular.

stained glass. To decorate further these sanctuaries,

Pioneered in the northern region of France, the Gothic

les vitraux (religious scenes made in stained glass) and

style debuted in the 12th century and flourished up

sculptures of biblical scenes with the Blessed Virgin

until the 16th century, idealizing its own character

and the patron saints filled the aisles.

MACO

ABOVE The southern entrance of

Trinity Cathedral at Abercromby Street RIGHT The Bell Tower of Holy Rosary

Church, Charlotte and Park Street, Port of Spain

MACO

FAR LEFT The westerly entrance at the Church of

Immaculate Conception, Independence Square ABOVE LEFT Details of the organ at Trinity Cathedral CENTRE LEFT Marble carving in altar at Trinity Cathedral BELOW LEFT Statue dedicated to Sarah Lady Harris

I n Christian communities the world over , churches are places of grandeur â&#x20AC;&#x201D; and humility, imposed not only by the sermons but the architecture itself

But it was at the heart of a churchâ&#x20AC;&#x2122;s layout (the chancel) that the most elaborate display was put centre stage. The altar was usually reserved in Italian marble of white and accented with red, the fine feathery veins of the stone implying a natural pattern. Carved in the marble were biblical scenes, usually of the Last Supper or angels guarding the Blessed Sacrament, housed in a special encasement of brass or gold behind the tiniest and most precious of ornately adorned doors. Such craftsmanship is now dying, replaced by commercially produced work. The luxe and grandeur of the traditional materials which were imported from Italy, France, Ireland and Spain are being lost. Churches were our first points of gathering as communities in the Caribbean. The Church of Immaculate Conception acted as a beacon in the old port of Port of Spain as it overlooked the Gulf of Paria and was a welcome sight to travellers after their months at sea. Reclaimed land now makes that a mere story in the history books. But even as our new odes to commerce, the skyscrapers, tear at the skies, our churches still testify, magnificently, to our past. M

MACO

features

VOLUME 13 ISSUE 4

102

110

the Cover A secret worth sharing in Dominica PhotographER DEREK GALON

MACO

live

invest

not just another pretty space

Welcome to Sun Salutations in Cayman

WRITER CATHERINE MACGILLIVRAY

WRITER SARAH VENABLE

PHOTOGRAPHY COURTNEY PLATT

PHOTOGRAPHER MIKE TOY

the fun house

influenced by nature

Couple creates family retreat

Designer finds new vibe in St Kitts

WRITER ANDREA MILAm

WRITER GARRY STECKLES

PHOTOGRAPHER DON HEBERT

how the west is won

inspired by yoga

First Citizens revives Barbados great house

create

eat

heart to art

110

fire, fire!

Trinidadian painter yearns for home

Put some pepper in the pot

WRITER NIKOLA LASHLEY

WRITER ROSEMARY PARKINSON

PHOTOGRAPHY COURTESY ALISON WELLS

PHOTOGRAPHERS DARYL NAGIL,

ROSEMARY PARKINSON

114

cookie boss

WRITER BEKIM RAUSEO

PHOTOGRAPHERs Lisa Holley, DARYL NAGIL

grow

Creative mom is queen of baking

PHOTOGRAPhERS LONG DUONG, PATRICK O’BRIEN

valley of the hummingbird

join the club

WRITER SHARON MILLAR

118

perfect pairs

West Coast Barbadian home sets trend

St Kitts resort opens chic beach club

PHOTOGRAPHERS THEODORE FERGUSON,

Blends of Appleton rum and hors d’ouevres

WRITER JULIE MURPHY

WRITER BEKIM RAUSEO

SHARON MILLAR, PETER MOLL

WRITER BEKIM RAUSEO

PHOTOGRAPHER JULIE WEBSTER CHALBAUD

PHOTOGRAPHER PATRICK O’BRIEN

PHOTOGRAPHY COURTESY APPLETON ESTATE

precasting the future

JAMAICA RUM

Preconco is pretty, durable

play

123

fancy that

WRITER CARLIE PIPE

here’s how to keep a secret

This fruit has religious upbringing

PHOTOGRAPHERS DAN CHRISTALDI, SEAN CHANDLER

Dominica resort is eco-luxe

WRITER ROBERT OLIVER

discover laluna

WRITER HARRIET MASSINGBERD

Grenada resort is chance of a lifetime

PHOTOGRAPHERs DEREK GALON, IMAGE DOMINICA

WRITER SAVANNA WEST

102

your viceroy at a touch

PHOTOGRAPHY COURTESY LALUNA, CGI

Luxe resort in Anguilla

straight from the source

WRITER JULIE GUAGLARDI

PHOTOGRAPHER THIERRY DE HOVE

WRITER CARLIE PIPE

PHOTOGRAPHER PATRICK O’BRIEN

better than ever

Four Seasons Nevis re-opens with high glam

WRITER SAVANNA WEST

PHOTOGRAPHy courtesy four seasons nevis

Logistics expert can do it all

Caribbean flora becomes hummingbird haven

MACO

WRITER BEKIM RAUSEO

join the club

PHOTOGRAPHER PATRICK O’BRIEN

New open-air beach club is mix of old and new at resort on southeastern peninsula of St Kitts

The elegant beach club at Christophe Harbour

John Haley’s architecture will influence Christophe

in St Kitts just about achieves the impossible. Its

Harbour homes in much the same way that Robert

beauty rivals the magnificence of the Caribbean’s

A.M. Stern’s shingle-style Beach Club informed home

natural seascape.

designs at Kiawah.

Architect John Denton Haley sought to create a

The Pavilion is designed around open spaces.

“fresh and romantic take on an old soul.” Utilizing

From the breezeway of the entry building to the

indigenous stones, polished woods, and metals, he

dining room’s wall-less structure, the salty Caribbean

achieves just that in The Pavilion beach club at Sandy

breezes accompany every moment. Still, despite the

Bank Bay, a horseshoe bay with two reefs.

remarkable dining room, the chic library and the

Smooth oolitic stone partners with coral. Wooden

magnificent infinity pool, the most seductive element

beams arch gracefully overhead in the dining room.

of the beach club may well be the showers. Built

Shimmering metallic accents add a sleek, modern

into sleek rock grottoes fringed with fresh plant life,

personality and subtle shifts in colour stream through

the oversized showers offer intimate privacy despite

the property.

an absence of ceilings. A post-beach shower, then,

It is this precise balance between traditional and

includes a view of an ever-changing sky. The design is

modern that makes the property a rarity in the

bold, the effect is thrilling.

Caribbean. “What’s unique is the building greets you

The official grand opening was held on November

with a traditional West Indian colonial architecture,”

9-12 and nearly 150 guests enjoyed The Pavilion at

explains LeGrand Elebash, chief operating officer

the special events. At an 11/11/11 party, renowned

of Christophe Harbour Development Company.

St Kitts band KC5 entertained guests, Christophe

“It’s very buttoned up and sophisticated, clad in

Harbour residents as well dignitaries and business

coral stones, shuttered doors, mottled stone walls.

owners who celebrated well into the night.

Then, you look through the breezeway and see this expansive infinity pool melting into the sea. The old soul suddenly shows off its chic side.’’ A distinctly modern elegance defines the dining room and transitional space. The palette of textures and the variety of stones and colours are remarkable. Homeowners at Christophe Harbour who, until now, have known The Pavilion only as a series of blueprints and sketches, are enchanted by the 3-D reality of the place. Elebash believes The Pavilion, which covers 9,700 square feet, will have a distinct influence on the architecture of Christophe Harbour dwellings and facilities; upcoming builders are likely to implement some of its aesthetics into their own designs. “The building’s impressive touches and array of distinctive materials make a strong statement. People are saying, ‘Look at the possibilities. If you build here, there is a wide range of options.’ ” Elebash believes

MACO

The opening of The Pavilion marks an important

Fast facts

step for Christophe Harbour and for Kiawah Partners.

• Christophe Harbour is a 2,500-acre luxury

Following

the

much

celebrated

Beach

House

resort development, planned by Kiawah

restaurant and Turtle Beach bungalows, it is another

Partners

Charleston,

South

Carolina

milestone, signifying growth and progress, two rare

(developers of Kiawah Island, SC, and The

commodities in the real estate developments.

Lodge at Doonbeg Golf Club, Ireland), on the

Elebash explains, “People need tangible evidence in

Southeast Peninsula of the Eastern Caribbean

this economy. A blueprint and verbal promises won’t

island of St Kitts.

provide that. Confidence in developers is critical to a

• Over the past three and a half years

buyer’s decision-making process. The completion of

Christophe Harbour has closed on the sale of

our first major amenity, on such a grand, sophisticated

nearly US $60 million in property. Says Chief

scale, certainly warrants that confidence.”

Operating Officer LeGrand Elebash: “Our

Now that The Pavilion is open, the developers are

momentum is quite strong, especially given

perfecting the final elements of the infrastructure in

the economic climate of the past two years.”

Sandy Bank Bay. “We’re turning our focus towards

• Christophe Harbour homesite prices range

the super-yacht marina. A marina pretty much puts

from US$500,000 to US$3.2million, with

the harbour in Christophe Harbour,” Elebash says. M

completed villas available from just under US$2million up to US$4.5million.

INTERIOR DESIGNER ALLISON ELEBASH

• Elebash said that the development’s first

LANDSCAPE DESIGNER RAYMOND JUNGLES

neighbourhood, at Sandy Bank Bay, has

completed

infrastructure

(road,

utilities,

landscaping) “as well as our stunning new Pavilion beach club. And our golf course and marina are under construction.”

For more information on The Pavilion or for inquiries about Christophe Harbour Real Estate, please contact 869-466-4557 / 800-881-8170 or info@ ChristopheHarbour.com.

The Pavilion is designed around open spaces. F rom the breezeway of the entry building to the dining room’s wall- less structure , the salty Caribbean breezes accompany every moment

MACO

MACO ad copywriter

features

VOLUME 14 ISSUE 1

features

VOLUME 14 ISSUE 1

the Cover Smooth and warm, Burmese teak is the focus of this Bahamian retreat PhotographER PAUL STOPPI

live

grow

eat

family ties

gardens at golden rock

that takes the cake

Tobago villa embraces family

Couple rescues 100 acres in Nevis

Sweet start to ever after WRITER bekim betoni rauseo

WRITER KERRI TUCKER

WRITER NANCY BECKHAM

PHOTOGRAPHER YAISA TANGWELL

PHOTOGRAPHER COOKIE KINKEAD

PHOTOGRAPHer Bekim Betoni Rauseo

back to the beach

wine scoring 101

Cayman home revives childhood joy

Champagne of celebrities wins praises

WRITER RAMESES BROWN

WRITER CATHERINE MACGILLIVRAY

PHOTOGRAPHER DAVID WOLFE

something blue

PHOTOGRAPHY COURTESY MT GAY DISTILLERIES LTD

the teak of things

Tobago Inn woos wedding couples

so cin-ful

Burmese wood is central to Bahamian home

WRITER leigh lewis

Home is best to Barbados chef

WRITER GILLIAN WATSON

PHOTOGRAPHer Yaisa Tangwell

WRITER CELINE BARNARD

the great romance

PHOTOGRAPHER JULIE WEBSTER CHALBAUD

Sandals Emerald Bay promises the extraordinary

sweet notes

WRITER Cristina Jaramillo

Appleton rum flavours cakes

PHOTOGRAPHY COURTESY SANDALS RESORTS

WRITER BEKIM Betoni RAUSEO

PHOTOGRAPHY COURTESY

APPLETON ESTATE JAMAICA RUM

PHOTOGRAPHER PAUL STOPPI

create

MACO

play

indigo does it right

easy riders

Antigua wedding guru sets gold standard

Jamaicans ride camels and dolphins

WRITER KAMSHA MAHARAJ

WRITER CATHERINE MACGILLIVRAY

102

in a pickle!

PHOTOGRAPHER jason pickering

PHOTOGRAPHY COURTESY DOLPHIN COVE Negril

Meats to beets go in the brine

the wedding planner

top ten

WRITER ROSEMARY PARKINSON

Barbados expert is dream maker

Best love nests for honeymooners

PHOTOGRAPHER ROSEMARY PARKINSON

WRITER KAMSHA MAHARAJ

WRITER savannah west

107

fancy that

PHOTOGRAPHER Steve cumberbatch

PHOTOGRAPHy courtesy all resorts

Going nuts for dessert

great scotts

WRITER KAMSHA MAHARAJ

Different art strokes for Barbadian sisters

PHOTOGRAPHER CHRISTOPHER DANIEL

WRITER SARAH VENABLE

PHOTOGRAPHY COURTESY CORRIE SCOTT

& HEATHER-DAWN SCOTT

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that takes the cake Tradition holds strong but modern couples are choosing unexpected concoctions of chocolate, coffee and liqueurs for A MAGNIFICENT showpiece

writer Bekim Betoni Rauseo

Photography courtesy Daryl Nagil, Bekim Betoni Rauseo

Traditional Wedding Cakes A traditional fruit cake is still a favourite choice. It is a festive cake made with exotic dried fruits, nuts and glace cherries. Usually embellished with white fondant, gum paste flowers and marzipan ornaments, the traditional wedding torte is inspired by gardens and nature.

FRUIT CAKE 1 pound prunes (minced) 1 pound raisins 1 pound sultanas 1 pound currants ¼ pound mixed peel ½ pound cherries (optional) ¼ - ½ pound blanched almonds (optional) 1 bottle rum (26 ounces) 1 bottle Fernandes cherry brandy (26 ounces) A few dashes Angostura Bitters 1 pound butter 1 pound brown sugar Vanilla essence 10 -12 large eggs 1 pound flour 1 teaspoon baking soda 2 teaspoons mixed spice Browning 1 Grease and line your baking pans with foil. Smooth the foil in the baking tins. 2 In a large heavy pot, put in the currants and then the other un-minced fruit. Put minced prunes on the top. Pour in ¾ bottle each of rum and cherry brandy, then put on a low flame to steam. When the mixture starts to bubble, lower the heat and steep for 20 minutes. Next day add mixed peel, cherries and almonds. Mix well. 3 Cream butter and sugar until creamy. Add essence and eggs beating until creamy and fluffy.

MACO

The cutting of the cake by the bride and groom

Flowers are usually the adornments of choice for

4 Sift flour, baking soda and mixed spice and add

is a time-honoured aspect of matrimony, second

most wedding cakes. Roses symbolise love; orchids

to creamed mixture. Add browning. Add batter

only to the sacred exchanging of the vows.

love and beauty; lilies majesty, truth and honour; and

to fruit and mix well. Pour mixture into prepared

Multi-tiered, elaborately adorned and delectably

tulips mean passion. The stephanotis and lily of the

prepared, a wedding cake is the centre piece of any

valley are regarded as the traditional wedding flowers

reception’s décor and resonates with the theme of the

as they symbolise marital happiness. These ideals

couple’s big day. Sharing that first morsel of wedding

may be replicated in the design of the cake.

cake is the bride and groom’s first symbolical act

But as times change, couples are looking to

6 Pour the remaining rum and cherry brandy over

together as man and wife—a prelude of their journey

newer and more memorable ways to bring out their

the top of the cakes. Allow liquor to soak into

together.

personalities come their wedding day. M

cakes.

baking tins. 5 Bake a large cake at 250°F for about 6 hours. Bake a smaller cake at 275°F. Test to check if the cake is finished baking. Remove the cake from the oven.

MACO

Contemporary Wedding Cakes Modern cakes can be highly designed and flavoured.

1 Mix the espresso powder into the vanilla until dissolved; set aside.

3 Once all of the powdered sugar has been added, scrape the sides of the bowl and increase the

Here we feature Trinidad-based Crumbs’ Mocha Cake

2 Using the whisk attachment of a stand mixer,

speed to medium-high and whip until fluffy,

with Espresso Buttercream. This dazzling showpiece

whip the butter and shortening on medium-high

about a minute or two. Add the espresso and

is rolled and covered in teal-tinted fondant with an

speed for 5 minutes, stopping once to scrape the

vanilla mixture and continue to mix at medium-

sides of the bowl. Reduce the mixer speed to low

high until it is completely incorporated, scraping

and add the powdered sugar a little at a time,

the sides as necessary.

elegant twist on the traditional gum paste flowers. Minimalist in design and brightly hued, a modern-day cake can be anything but ordinary.

waiting until it is mostly incorporated before adding more.

4 Place into the fridge to cool for about 30 minutes to an hour. 5 Whip before using.

M ocha C ake Serves 8 ½ cup strong brewed coffee 1½ teaspoons espresso powder 1 1/3 cups all-purpose flour 1/3 cup unsweetened cocoa powder 1 teaspoon baking powder ½ teaspoon baking soda ¼ teaspoon salt ½ cup unsalted butter, at room temperature ½ cup granulated sugar ½ cup light brown sugar 1 egg, at room temperature ½ cup whole milk 1 teaspoon vanilla extract 1 Mix the espresso powder into the brewed coffee until dissolved; set aside to cool to room temperature. 2 Preheat the oven to 350 °F. Grease and lightly flour two 8-inch round pans. 3 Whisk together the flour, cocoa powder, baking powder, baking soda and salt. 4 Beat the butter and both sugars together on medium-high speed until light and fluffy, about 2-3 minutes. Add the egg and beat until combined. In a measuring cup, combine the

Whimsical Wedding Cakes

milk, brewed coffee mixture and vanilla. Slowly

Kick off the reception in a rather unexpected way

50 millilitres Baileys Irish Cream

add the flour mixture, alternating with the coffee

with an out-of-the-box liquid cake. Fancy shot

25 grams Toblerone® chocolate

glasses brimming with quality spirit and liqueur will

25 millilitres cream

mixture, ending with the flour mixture. 5 Divide the batter evenly between the two pans. Baking for 35 - 45 minutes or until a toothpick inserted in the centre of a cake comes out clean. 6 Cool completely before frosting cake.

Espresso Buttercream F rosting 3/4 cup unsalted butter, at room temperature 3/4 cup unsalted shortening, at room temperature

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be the highlight of any fun and exciting party.

Baileys B lended 2 large ice cubes (2 per person) 50 millilitres of Baileys Irish Cream per person 1 Drop 2 large ice cubes into your blender (that’s 2 per person).

6 cups powdered sugar, sifted

2 Add 50 millilitres of Baileys per person.

2½ teaspoons vanilla extract

3 Blend until completely smooth.

2½ teaspoons espresso powder

4 Pour into your tall glasses.

C hoco Baileys Cocktail

Whipped cream Several ice cubes 1 Mix 50 millilitres Baileys, 25 millilitres cream, 25 grams Toblerone® chocolate and several ice cubes in a blender. 2 Serve with a dash of whipped cream.

Each

serving contains 6.7 grams of alcohol. Each serving contains 6.7 grams of alcohol.

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continues to produce some of the world’s finest

Vanilla Cake

rums. The amber liquors provide a subtle yet still

2 ¼ cups cake flour

vibrant spice and flavouring that contrast with the

1 tablespoon baking powder

fresh fruits and chocolate components of the inspired cakes. The Appleton Estate Reserve Strawberry Mango Rum Cake is a layered chocolate and vanilla cake with strawberry

filling, mango filling,

ganache,

½ teaspoon salt ½ cup butter, softened 1 ½ cups sugar 4 egg whites 2 teaspoons vanilla 1 cup milk

butter cream and the pièce de résistance—Jamaican rum syrup. Appleton Reserve is a blend of 20 select aged rums including two special marques of rum that were reserved by Master Blender Joy Spence to celebrate the 250th anniversary of the Estate. Elegant

1 Line bottoms of 9-inch round cake pans with waxed paper; lightly grease paper. Combine flour, baking powder and salt in medium bowl; set aside. 2 Beat butter and sugar in large bowl with electric mixer at medium speed until light and fluffy. Add

and refined, the full-bodied smooth and delicately

egg whites, two at a time, beating well after

balanced Appleton Estate Reserve Jamaica Rum is

each addition. Add vanilla; beat until blended.

nuanced with citrus, spice and nutty notes derived

With electric mixer at low speed, add flour

from the sugar cane and developed naturally during

mixture alternately with milk, beating well after

the fermentation, distillation and ageing processes:

each addition. Pour batter evenly into prepared

rich dried orange peel, delicate nutmeg, subtle vanilla

pans.

and a hint of hazelnut.M

3 Bake at 350º F for 25 minutes or until wooden toothpick inserted into centre comes out clean.

Appleton Estate Reserve

Cool layers in pans on wire rack 10 minutes.

Strawberry M ango R um Cake

Loosen edges and invert layers onto rack to cool completely.

Chocolate Cake

sweet notes Appleton Estate Reserve Jamaica Rum and Appleton Estate V/X Jamaica Rum transform our well-loved Caribbean cake recipes into magnificent obsessions. writer Bekim betoni Rauseo Photography courtesy Appleton Estate Reserve Rum and Appleton Estate

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Call it a sweet surrender: giving in to the temptation of chocolate, the vibrancy of tropical

Mango Curd Filling

1 3/4 cups all-purpose flour

3/4 cup sugar

3/4 cup unsweetened cocoa powder

¼ cup cornstarch

1 ½ teaspoons baking powder

1 cup mango puree

1 ½ teaspoons baking soda

4 egg yolks

1 teaspoon salt

1 vanilla bean—split, seeds scraped

2 eggs

1 stick unsalted butter, cut into tablespoons

1 cup milk

Jamaican Appleton Estate rums transform your grandmother’s favourite cake recipe into an indulgence that makes dessert the main course

2 cups white sugar

½ cup vegetable oil

1 In a saucepan, whisk the sugar and cornstarch.

2 teaspoons vanilla extract

2 Whisk in the mango, egg yolks and vanilla seeds

1 teaspoon nutmeg

and cook over moderate heat, stirring constantly

1 cup boiling water

until thick for about 6-8 minutes. 3 Remove from heat and stir in the butter.

1 Preheat oven to 350º F (175º C). Grease and flour

4 Pour in a glass bowl and refrigerate for two hours.

two nine inch round pans.

Aged in 40-gallon oak barrels, the Appleton Estate

2 In a large bowl, stir together the sugar, flour,

Reserve Jamaica Rums boast a range of flavours

cocoa, baking powder, baking soda and salt. Add the eggs, milk, oil and vanilla, mix for 2 minutes

Strawberry Filling 2 ½ cups coarsely chopped hulled strawberries ½ cup sugar

fruit or even the moist fluffiness of a good old

developed through the production and ageing

sponge cake. Lingering over the last morsel, eyes

processes—from lovely fruity notes such as orange

closed, willing your mind to keep the flavour memory

peel and apricot to sweet vanilla, coffee and cocoa

forever—it’s like saying a long goodbye to a lost love.

notes as well as hints of toasted almond extracted

3 Bake 30 to 35 minutes in the preheated oven,

1 Bring all ingredients to a boil in a heavy small

The people at Appleton Estate Rums understand

from the charred interiors of the ageing barrels, a twist

until the cake tests done with a toothpick. Cool

saucepan, stirring constantly and crushing berries

well the passions that such delightful decadence can

indeed on your Grandma’s two-layered sponge cake.

in the pans for 10 minutes, and then remove to a

slightly with back of spoon.

arouse. So they celebrate the sweet life by adding the

Located in the Nassau Valley in the parish of

wire rack to cool completely

irresistible pleasures of their luxurious rums.

St Elizabeth, Jamaica’s breadbasket, The Estate

on medium speed of mixer. Stir in the boiling water last. Batter will be thin. Pour evenly into

1 teaspoon strawberry flavouring 2 ½ tablespoons cornstarch

the prepared pans.

2 Boil 2 minutes to thicken; stirring constantly (mixture will be slightly chunky). 3 Pour into bowl and cool completely.

MACO

contributors A ppleton Estate R eserve J amaica Rums boast a range of flavours developed through the production and ageing processes— from lovely fruity notes such as orange peel and apricot to sweet vanilla , coffee and cocoa notes as well as hints of toasted almond

Butter Cream Frosting 1 cup solid vegetable shortening 1 cup (1 stick) butter or margarine softened

extracted from the charred interiors

2 teaspoons clear vanilla extract 2 teaspoons rum

of the ageing barrels

simone gillette | managing editor

Michelle Hart | international sales

Bekim Rauseo | food writer

pounds)

Here’s to having it all! People ask me all the time

Birds singing sweetly outside as I wake up always

Sharing—that is what it all boils down to for me,

4 tablespoons milk

how on earth do I balance my life with three kids,

seems to make me smile.

whether it be writing a story or “bubbling a pot”.

a husband and a very demanding career. For most

It means another day and another chance to

The reward at the end is being able to give people

women it can be daunting, but I find it exhilarating,

be grateful for all that life has to offer. A fresh

the best you’ve got. Penning articles on Caribbean

sometimes exhausting and well…we’re just better

new day brings a chance for a new perspective, a

Creole food (or just food in general!) is a passion

at the juggling. So when I can run away, recharge

different approach to reaching our goals. Visitors

of mine and being able to do just that for MACO

8 cups sifted confectioners’ sugar (approximately 2

1 In large bowl, cream shortening and butter with Appleton Estate Reserve Jamaica Rum Syrup

electric mixer. Add vanilla and rum. Gradually add

½ cup sugar

sugar, one cup at a time, beating well on medium

½ cup water

speed.

the batteries and most importantly spend quality

to the Caribbean enjoy the birds, crickets and

readers makes me ever happier to sit at my table

2 Scrape sides and bottom of bowl often. When all

time, I do. Some might think I’m delusional as

even the frogs at night while we who live here

cooking up the next good read.

sugar has been mixed in, icing will appear dry.

travelling with kids can be a challenge, but to me

ignore Nature’s melodies. Take the time to stop,

1 Combine sugar and water in small saucepan and

3 Add milk and beat at medium speed until light

it’s an adventure because you never know what

listen and smile because it’s the little things in life

cook over medium heat just until it comes to a

and fluffy. Keep bowl covered with a damp cloth

to expect.

which make us truly happy. And isn’t happiness

boil, being careful not to burn.

until ready to use.

½ cup Appleton Estate Reserve Jamaica Rum

the ultimate goal?

2 The sugar needs to be completely dissolved. Remove from heat, add Appleton Estate Reserve

To Assemble

Jamaica Rum.

1 Trim cakes and place one layer of chocolate

Note: Reheat syrup if necessary. It is important to pour warm syrup over the cakes, for better absorption. Chocolate Ganache 9 ounces bittersweet chocolate, chopped 1 cup heavy cream 1 Place the chocolate into a medium bowl. Heat the cream in a small saucepan over medium heat. Bring just to a boil, watching very carefully

cake on your cake board. Brush or spoon 4-5 tablespoons of warm Appleton Estate Reserve Jamaica Rum syrup onto the entire surface with (1/3 inch tip) pipe (1/4 inch) line around the edge of the cake. 2 Spread 6 tablespoons of strawberry filling onto the cake. 3 Cover with 1 half of the vanilla cake, pipe a (1/4 inch) line around the edge of the cake, then spread on the mango curd filling. Yaisa Tangwell | photographer

Paul stoppi | photographer

Nancy Beckham | writer

frosting, neatly smoothing the top. Refrigerate

Yaisa Tangwell photography is a team of

What a privilege it’s been, shooting with the

Travel is my passion: if there is a plane taking off, I

for an hour.

photographers led by my husband Marcus Lee

MACO team! It’s the culmination of a long

want to be on it. Years of living in the islands also

6 Remove, then carefully border top edge of cake

Fook and myself. We were once a family of

personal process that started many years ago with

inspire my daytime job, as a designer for hotels

with almond slices one at a time. Press 2 cups

an accountant and IT consultant but our lives

designing resort architecture and progressed into

and residences throughout the Caribbean and

remaining nuts on side of cake generously.

changed with the birth of our son and our passion,

an obsession with light. The photos are merely

US. I hope to bring the excitement and beauty of

Decorate cake top with 2 tablespoons drizzled

photography, took over. We specialize in wedding

reflections of the best of our lifestyle—what we

the tropics to MACO readers: sharing new sights,

Tip: for re-use, place ganache in a glass bowl then

chocolate ganache, 3 whole chocolate coated

photography but we are quickly expanding, which

feel when we’re most relaxed, open living where

tastes, and the rich textures of the islands.

cover tightly with plastic wrap and refrigerate.

strawberries, golden sugar arches and golden

has led to the beginning of our relationship with

the outside temperature is so akin to our own that

MACO Caribbean Living and MACO People.

there’s no need for walls.

because if it boils for a few seconds, it will boil out of the pot. When the cream has come to a boil, pour over the chopped chocolate, and whisk until smooth. Stir in the rum if desired. 2 Allow the ganache to cool slightly before pouring drizzle over cake. Start at the right end of the cake and work outward with a zigzag motion.

Reheat when needed.

4 Repeat till ending with the vanilla cake. 5 Cover cake with 4-6 cups of butter cream

squares. * Assemble sugar flowers if desired.

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