ST. KITTS FOOD & DRINK REVIEW Intro by Gulliver Johnson In 2008 the St. Kitts & Nevis Food & Drink Guide was a resounding success. A popular little handbook it was the largest showcase of the islands culinary heritage and eateries. The guide has without doubt, changed the standard with which St. Kitts & Nevis promote their culinary experience. For the next issues of CH&L magazine we will feature delicious pages from St. Kitts & Nevis’ best Food & Drink establishments, recipes and chefs. Before we begin I must tell you about an interesting evening I had at the restaurant, Rock Lobster. If you have
FOOD& DRINK GUIDE
been there, you’ll know that this is the ‘place to be’ and it’s popular for all the right reasons. Whenever I’m in St. Kitts, I try to visit Rock Lobster and on this occasion I had stopped off for some fish ‘n’ chips and a glass of wine. However, before I found a seat the proprietor Debbie asked who I was with, “No one” I answered. “Good,” she said, “Tonight you are serving behind the bar”. The tone of Debbie’s voice did not allow for any argument. Rock Lobster was bursting at the seams, and the busy staff were rushing around. Unfortunately, my bar tending skills start and end with serving beers; cocktails are not my forte. Once my absent skills were discovered, I was briskly moved on to another job – waiting tables. Another virgin experience, but this came more naturally; I simply drew on my pool of experience of dining around the Caribbean, smiled and started serving! What fun, I met guests from around the world; exchanged stories and thoroughly enjoyed the evening. At the end of the night, I’d made some good tips and got my fish ‘n’ chips on the house, having survived one of the busiest restaurant floors in the island. Then I quickly made my excuses and rushed off before the washing up commenced!
Celebrity Chef Austin
Chef Gregory Austin, Fisherman’s Wharf Restaurant at Ocean Terrace Inn, St. Kitts
Chef Austin was voted Chef of the Year for St. Kitts & Nevis 2007, and he has had a career with a difference, being something of a celebrity chef. He was born in Barbados and entered the industry through the Barbados Hotel School, which he attended for 2 years in 1989. However, his chef-acting career began when invited by Caribbean Airlines (formally BWIA) to star in an in-flight Christmas Season presentation. The in-flight show presented travellers with ideas to spice up a traditional Christmas menu. Recently, Chef Austin has starred in “Cooking made Easy” culinary TV series, produced by the local ZIZ TV Channel. Chef Austin may be a celebrity chef, but he’s a hands on guy when it comes to catching the freshest fish to serve at Fisherman’s Wharf.
fungee & fish
Chef Garry, Sunset Café, Timothy Beach Resort, Frigate Bay, St. Kitts 8 oz. Local Pot Fish or Sliced Fish
2 oz. Okra (topped, tailed and sliced)
4 oz. Cornmeal (soak for 5 mins. in cold water; just covering cornmeal)
Butter or Margarine to grease bowl
2 oz. Onion
Mixed Local Vegetables
2 oz. Green Pepper
2 Green Figs/Bananas (boiled in salted water)
1 tsp. Hot Sauce
1 Lime (cut into wedges)
2 oz. Local Herbs & Thyme
Salt & Pepper to Taste
In a saucepan boil the okra pieces in a little water until tender. Set aside. Mix all of the seasoning ingredients with one cup boiling water then add the fish to boil for 10 minutes. Add enough water to a saucepan to cover the soaked cornmeal and bring to the boil. Add the soaked cornmeal to boiling water and stir continuously. Once slightly thickened fold in the okra. The mixture is then covered and “double boiled” for 5 minutes in a saucepan, stirring often. Take a serving size portion of the fungi and transfer to a greased bowl and rock the bowl until the fungi is formed as a ball. Serve with green figs, local vegetables and a wedge of lime.