bLOOmING
An exciting season of new possibilities, like on the runway at INCLOVER Couture Collection Spring Summer 2025
CITY STYLE AND LIVING
A
COvER STORIES
28-39 TRAVEL
TURKS AND CAICOS: MAKING WAvES
CSL LIVING
8 HEALTHY LIvING
How to grow lettuce
CSL FOOD
11-12 FUSION
Dispelling diet myths, snacks, smoothies and more products you’ll love plus CSL’s exclusive interview with The Great Canadian Baking Show judge and chef Bruno Feldeisen
ON THE COVER
13 IMBIBE
3 cocktails for any occasion, and tasty Jamaican mule mocktail recipe
14-16 KITCHEN
Easy Italian recipes to try in your home kitchen including crisp zeppole with anchovies
CSL FASHION
18 HELEN OF TROY
The latest hair colour products, 4 new editors favourite products and concealer hack from a celebrity makeup artist extraordinaire
20-23 PRÊT À PORTER
Spring Runway Trends. Classics are back from Breton strips, to plaid plus black and white making a strong comeback
CSL TRAVEL
25-27 PASSPORT
The black pineapple makes a comeback in Antigua, a relaxing stay at a refreshed all-inclusive in Antigua and 2 cowboy escapes
IN EVERY ISSUE
6 FROM THE EDITORS
39 FINAL THOUGHT
CSL GREEN TIPS Instead of non-recyclable toothpaste tubes, opt for those in glass bottles: tooth powders, chews or make
CityStyleandLiving.com
FOOD FASHION
TRAVEL LIVING
Publisher K & S Media - Earth is a Beautiful Heaven
Editors-in-Chief
Kailash Maharaj and Shivana Maharaj
Editorial Assistant
Emily Hunt
Creative Director
Georgina Wong
Photo Director
Darrel Mellow
Fashion and Beauty Editor
Shivana Maharaj
Food & Travel Editor
Kailash Maharaj
Production Director
K & S Media
Assistant Production Manager
K & S Media
Art Direction and Design
K & S Media
Deputy Art Director
Keith Moon
Designer Chris Schultz
Managing Editor/Director of Advertising
Dr. Rookmin Maharaj
Contributors
Amber Alent Steven Busch
Marc Duncan Natalie Fox
Arianna Grace Genvieve Magbi
James S. Sinclair
Advertising Inquiries
advertise@citystyleandliving.com
Subscription Inquiries: subscribe@citystyleandliving.com ISSN 1913-892X
Publications Agreement No. 41599042
City Style and Living is published four times each year. No part of this publication may be reproduced by any means in whole or in part without the prior written consent of the publisher. Although every effort is taken to ensure accuracy, K & S Media cannot be held responsible for any errors, or omissions that may occur. The magazine assumes no responsibility for the safekeeping or return of unsolicited manuscripts, photographs, artwork or other material. All rights reserved 2025. A proudly Green Magazine.
WELCOME
THE mOTHER OF INVENTION
YTHIS SEASON WE'RE EXCITED ABOUT
1
Seeing wildflowers emerge in Austria, it’s one of the cheapest European countries to visit right now.
ethnic group long in and responsible ing had had an difficult time getgoods to market. course of decades twentieth century, up an agricultural bution system ing wholesale and markets that the entire island. single thing that in that effort was struggle, strife work. They helped They introduced so that any new added products quickly enter the and receive the local know-how. no mistake, they set up the system. Nothing was handed to them. They had to fight for every little thing they ever had.
PLAY
Create a streamlined morning routine. Begin the day with a gentle morning yoga, and a warm glass of water, before moving on to doing your makeup and having coffee.
2 3
Wearing halter dresses, pencil skirts, and playful pedal pushers once more (they were all over the runways).
One of our favourite nuts, pistachios are showing up everywhere. For a fun twist on a classic chocolate bar try the Dubai bar (featuring pistachio paste).
EARS AGO, MANY PEOPLE did not have a food processor. They were fairly uncommon, actually, and it was mainly TV chefs who used them. I was reminded of this recently when I saw a brand ambassador use a food processor to mince every one of her vegetables for a vegetarian lasagna recipe. It occurred to me that rather than relying on a machine to cut vegetables into juliennes or batonnets, many people of a certain generation had instead honed knife skills.
For this recipe, they would have assembled the vegetables, sharpened a knife and began to plug away at the mounds of chopping. What, perhaps could have been seen as a deprivation, which, incidentally never occurred to them, was in fact, the good fortune of having to develop and refine skills and talents that they may not have otherwise. Not having a food processor, I think, was just the right stroke of luck for them. It allowed them to perfect chopping, to learn all about different cuts and to realize how they can affect cooking time, texture, mouth feel and a slew of other kitchen factors.
So, it came as quite a surprise when I was touring another little Caribbean Island, nothing more than a dot on this vast planet, that a mango farmer complained of the lack of a distribution system. He was sorely disappointed that his gorgeous and large variety of mangoes simply could not get to market in any organized and simplified way. The grocery stores were loath to take mangoes from a small farmer, none of the hotels would speak to him, and there was no one in government who could help. Here was a man with lovely goods who could not find a market to sell them.
On another island, now decades into the twenty-first century, I met a fellow who had just had the idea to set up a cooperative for farmers so they could easily get their goods to market. Here too, distribution was a doozy. I marvelled at the thought that this idea was so novel on this island but was really very old elsewhere. It was a twentieth century solution to a twenty-first century problem. For all its beauty and progress the island seemed stuck in time. Who knows maybe not having everything at hand, ends up mak-
This sense that a perceived deprivation could really be a boon is mirrored in my travels to the Caribbean. There, on one little editors-in-chief
SIP
Not just for summer, rosé makes a great spring drink. Set out a table of fruit purees that guests can add (if they want) to their glass. An interactive addition to brunch.
Add cherries, figs and blueberries to your eton mess. It’s a lighter dessert that’s quick to whip up and your guests will love it.
LOVE SPRING: EDITORS' PICKS
EAT
#CITYSTYLEANDLIvING
Green Goddess
You can get texture, flavour and colour with vegetables alone. Combine lettuce, radishes, edible flowers and mustard leaves.
CITY STYLE AND LIVIN g
Living
Lettuce Go Crazy
A cool weather crop that bolts easily, it can be planted and harvested twice a year
SPRING Lettuce prefers well-drained soil and plenty of organic matter. In May or June direct seed lettuce (we prefer this to transplanting especially for those with small spaces). Sprouting occurs in cool but not cold soil. Add mulch such as straw around plants as they grow.
SUMMER During the height of summer, tender lettuce can wilt or bolt quickly. Protect it from the heat and direct, intense sun with a shade cloth. Continue to harvest your lettuce through out the summer as leafy greens have high water content and are some of the best foods for extreme heat. Add lettuce to salads, or, if you have a glut, use a juicer and freeze for the rest of the year.
FALL In late summer or early fall clear spent garden beds and prepare with compost. Plant a second crop of cool season lettuce. That way you can extend your harvest into fall.
WINTER Our short season in zone 3 means looking for alternatives to lettuce during the coldest months of the year. Try sprouting, regrowing grocery store stalks and stems on a windowsill or LED hydroponic tabletop growers.
CITY STYLE AND LIVIN
Food
Pull Up
Chair
Spring calls for garden parties, brunch dates and picnics.
A
Method
Makes 1 – 2 Smoothies
1. Add 1 cup fresh strawberries fresh strawberries to a blender and sweeten with maple syrup to taste. Blend until fully pureed and set aside.
2. To the blender, add ½ cup Elmhurst Unsweetened
FUSION
STRAwbERRIES & cREAm SmOOTHIE
Cashew Milk, 1 cup frozen strawberries, 1 frozen banana, ¼ avocado, 1 scoop vanilla protein powder, 1 Tbsp hemp hearts and drizzle of maple syrup and blend until smooth and enjoy.
elmhurst1925.com
IN SPRING WE TRUST
All of the products CSL's food team are enjoying
ZERO Sum
LEaVE ThESE DIET myThS IN ThE PaST
Conflicting food and health information is everywhere, which can make it difficult to distinguish fact from fiction. So, here are some of the most common myths, debunked.
1/Myth: Carbs are the enemy
Low-carb diets like the keto diet that avoid carbohydrates, have gained popularity. But not all carbohydrates are bad. In fact, complex carbohydrates like whole grains, fruits, and vegetables are essential for energy, brain function, and gut health. Cutting out these nutrient-rich foods can lead to fatigue, poor concentration, and digestive issues.
2/ Myth: Skipping meals helps with weight loss
CSL testers have tried ample zero alcohol beer. Few come close to this one. Pure, clean, gently toasted malt flavour and backbone, it mirrors the original. Heineken 0.0 non alcoholic beer, heineken.com/ca
Many people believe that skipping meals can speed up weight loss, however it can lead to overeating disrupt your metabolism, and cause nutritional deficiencies. Instead, eat balanced meals at regular intervals to support long-term weight management and sustained energy levels.
3/Myth: Fats should be avoided
Avoiding fats is outdated and can lead to nutrient imbalances. Healthy fats such as those found in avocados, nuts, seeds, and oily fish, are vital for heart health, brain function, and hormone regulation.
THE WHOLE (SNACK) WORLD IN YOUR HANDS
Professional snackers know that when a craving hits, the probability of going from naught to one hundred increases. Why not reach for nuts? These Canadian snack nuts come in handy reusable ziptop bags, just the size to fit into a purse or backpack, and an ingredient list of cane sugar, coconut, dried fruit make them feel less naughty. Dark chocolate almond clusters are great for kids snackboxes and the large savoury cashews come in craveable flavours like everything bagel and spicy dill. There's also a nice range of sweet, coated ones like gingerbread and salted caramel. Handfuel Nut Mixes And Clusters, handfuel.ca
4/ Myth: Going gluten-free is always healthier
Gluten-free diets are essential for gluten intolerances. But, eliminating gluten altogether can result in nutrient imbalances and reduced fibre intake so a better option is whole grains.
*Information provided by Voy
GET A BOOST
Where were you at the turn of the century (aka. 1999)? Celebrating their 25 anniversary, Booster juice is ‘Canada’s original juice and smoothie bar’, offering fresh-squeezed juice, wide-ranging smoothie lineup and healthy bites too. The hardest decision is choosing between Hawaiian sunset or Mango Hurricane. boosterjuice.com
PARTY PIZZAZ
Making the perfect appetizer, brunch or party dish with chef Bruno Feldeisen
INGREDIENTS
► 3 large eggs
► 1 Tbsp (15 mL) baking soda, for the boiling water
► ¼ cup (60 mL) mayonnaise
► 1 Tbsp (15 mL) Dijon mustard
► 1 Tbsp (15 mL) extra virgin olive oil
► 1 tsp (5 mL) Worcestershire sauce
► 3 fully cooked and crispy bacon strips
► ½ cup (125 mL) salmon roe
► 1 Tbsp (15 mL) chopped chives for serving
This surf and turf version of deviled eggs is a fun and tasty bite that’s perfect for a cocktail party nibble or pre-dinner appetizer. The addition of delicate salmon roe blends sublimely with the rich earthiness of crispy bacon.
METHOD
In a medium saucepan, place the eggs and cover with cold water. Add baking soda to the water (it will make it easier to peel the cooked eggs). Place the saucepan over medium heat and bring to a boil; remove from heat and let the eggs rest in the hot water for 12 minutes.
Remove eggs from the pot and place in a small bowl with ice cold water for 30 minutes, then remove eggs from the water and refrigerate for 4 hours. Peel and cut the cooked eggs in half lengthwise. Remove yolks and place in a small bowl with the mayonnaise, Dijon mustard, olive oil and Worcestershire sauce. Using a small hand whisk, stir until smooth, then spoon the yolk filling equally among the 6 egg-white halves. Break the bacon strips into 12 uneven pieces. Top each egg with 2 pieces of bacon and a spoonful of salmon roe and sprinkle with chopped chives. Serve on a platter.
Recipe and photograph reprinted with permission from The Bacon Butter, Bourbon & Chocolate Cookbook by Bruno Feldeisen, published by Whitecap Books, © 2024. Photography by Henry M Wu.
GOURMET GAB
Your book is based on comfort food ingredients. what's the feeling that these ingredients evoke for you? A quick feel-good moment. A no-brain approach to food. Uncomplicated nurturing.
The ingredients highlighted in your book also showcase Old world (bacon, butter) and New world (bourbon, chocolate). was that a deliberate choice? Not at all. Actually, bacon probably originated in ancient China and was brought to Europe by merchants. Those four ingredients are my go-to, feel-good foods.
when you're not in the kitchen, where are you and what are you doing? Single Dad raising a teenage boy, hiking with my dog, skiing in winter, traveling, already working on my third book. Looking for toys from the 1960s and 1970s (I have got a large selection).
most memorable meal? Those Michelin star dinners that were supposed to be memorable always ended up being disappointing and very expensive. My most memorable meals are made of tiny moments of inexpensive but meaningful meals and foods from the streets of Kyoto, to small places in Scarborough, and mom-and-pop places in Richmond, B.C.
Food philosophy? I don't really have one. Food should be treated with respect. We tend to glorify food through fancy restaurants, expensive dining experiences, ego-driven chefs, news and stories. A lot of people struggle to put food on their table every day, kids go to school on an empty stomach, right here in Canada. I try to remind myself of this every day.
Did you grow up baking or cooking with your mom or grandmother? I grew up with my Grandma Louise, she was Italian. I spent a lot of time with her in the kitchen. We made some very tasty tomato sauce using only tomato paste mixed with the water. We used to cook the pasta. Add some garlic, olive oil, salt, thyme and reduce it slowly. It makes the best tomato sauce, on the cheap. My Grandpa's kitchen time was more about "kitchen projects" like buying a whole pig's head to make head cheese.
CHEF BRUNO FELDEISEN
jUDGE, THE GREAT CANADIAN BAKING SHOW,
MAKES 6 DEVILED EGGS
CBC TELEvISION
BACON AND SALMON ROE DEVILED EGGS
IMBIBE
WHAT’S NEW AND GREAT IN THE WORLD OF WINE, SPIRITS AND NON-ALCOHOLIC DRINKS
»
MAKE COCKTAILS TO WOW YOUR GUESTS
Recipes excerpted from Cocktails, Southern Style: Pours, Drinks, Sips, and Bites by Belinda Smith-Sullivan. Photographs by Lauren McDuffie.
Reprinted by permission of Gibbs Smith Books.
SIp, SIp
HOORAY
Cocktails for dinner parties, showers, and celebrations. Or, for when you crave a twist on a classic
» CIDER SIDECAR
This recipe takes the traditional sidecar combination of cognac, Cointreau, and lemon and adds one of the South’s favorite nonalcoholic beverages to the mix. Apple cider just turned into a grown-up treat.
SERVES 1
2 ounces fresh apple cider
2 ounces cognac
1 ounce Cointreau
1 ounce freshly squeezed
lemon juice
Lemon twists, for rimming and garnish
Granulated sugar, for rimming
Apple wheels (optional)
GLASS: champagne coupe
RASPBERRY
AND TARRAGON SMASH
This smash has layer upon layer of flavour with the bourbon, tarragon, raspberries, and lime. The very slight hint of licorice taste in the tarragon is a perfect pairing to the lime in this drink.
SERVES 1
¼ cup raspberries, plus more for garnish
2 tarragon sprigs
1 teaspoon granulated sugar
2 dashes lime bitters
2 ounces bourbon
1 ounce lime juice
Edible flowers, for garnish (optional)
GLASS: rocks
Pour the cider, cognac, Cointreau, and lemon juice into a shaker, and top with ice. Shake until very chilled. Rub the rim of the glass with a piece of lemon zest, then dip the rim of the glass into the sugar. Strain the cocktail into the coupe and garnish with lemon twist and apple wheels (if using).
Place ¼ cup raspberries, 1 tarragon sprig, sugar, and bitters in a shaker. Muddle until the berries are smashed and the tarragon leaves are bruised. Add crushed ice, the bourbon, and the lime juice. Shake until well chilled. Strain into the glass filled with ice. Garnish with raspberries, the other tarragon sprig, and the flowers (if using).
SPRING mOCKTaIL
Jamaican mule
Ginger beer despite its name is non-alcoholic. It’s essential to give the authentic flavour of a traditional Moscow Mule and well loved throughout the Caribbean, especially Jamaica.
INGREDIENTS
2 oz Non-Alcoholic spirit
½ oz Ginger Beer
½ oz Lime Juice Club soda to top
GARNISH
Lime slice
METHOD
Pour 2 oz. of non-alcoholic spirit (such as Seedlip Spice 94) over ice. Add ½ oz of Ginger beer and ½ oz of fresh Lime juice. Top with soda and enjoy.
» SOUTH-OF-THE-BORDER SHANDY
This shandy is made with Mexican beer with some chili powder added for added spice.
MAKES 1 (64-OUNCE) PITCHER
24 ounces chilled Corona beer
24 ounces chilled lemon-lime soda
16 ounces chilled mango juice
4 ounces ancho chili powder
4 teaspoon kosher salt
Lime wheels or wedges, for garnish
GLASS: tall beer
In a ½ gallon pitcher, preferably one with a lid, combine the beer, soda, and mango juice. Cover and keep chilled until ready to serve. In a small bowl, combine the chili powder and salt. Pour into a shallow bowl and set aside. When ready to serve, moisten the rims of the serving glasses with water and twirl in the spiced salt, then fill with the shandy. Garnish with lime wheels.
KITCHEN
DELICIOUS RECIPES TO TRY AT HOME
Lobster Fra
Diavolo Sauce
Sugoall’AragostaFraDiavolo
Serves 4
½ cup extra virgin olive oil
4 garlic cloves
2 small hot red peppers or 2 tablespoons hot pepper paste
3 1¼ pound lobsters, cleaned and separated (claws, body, and tail)
½ cup fresh parsley, chopped
2 28-ounce cans Italian whole peeled tomatoes
½ teaspoon sea salt
1 pound pasta (linguine, spaghetti, or fettuccine)
In a 6-quart sauté pot, sauté oil, garlic, and hot pepper for about 1 minute. Remove the garlic and pepper and add the lobsters to the pot. Immediately add the parsley and the removed garlic and pepper back to the pot. (By doing so, you ensure the garlic and peppers do not burn at the bottom of the pot.)
Cook completely covered on low heat for about 20 minutes, shaking the pot occasionally to make sure the lobster does not stick to the bottom of the pot.
Using a vegetable mill, purée the tomatoes. Add puréed tomatoes to pot and continue to cook semi-covered on medium heat. Once the sauce begins to boil, reduce heat and continue cooking for about 40 minutes. Turn off heat and let sit for about 30 minutes. When preparing to serve, reheat the sauce, crush the hot pepper with a fork, and remove the lobsters (to be served as a secondo piatto to the pasta). Remove and discard the garlic.
In a separate pot, bring water to a boil. Add pasta and cook according to directions on package. Drain well.
Return the drained pasta to the empty pot and ladle sauce into the pot. Mix well on medium-high until the sauce fully coats the pasta.
Serve immediately.
The Italian Daughter’s cookbook By Cathy Coluccio Fazzolari Photographs by Daniel Paterna (powerHouse Books, $52.95 )
Fresh Homemade Sausage
SalsicciaFrescaFattainCasa
10 pounds pork butt, coarsely ground (a ratio of about 80% meat to 20% fat)
½ cup fine sea salt
¼ cup hot pepper powder or paprika
¼ cup crushed red chili pepper flakes
1 tablespoon whole black pepper, crushed with a mortar and pestle
½ cup red wine
1 cup sweet or hot pepper paste
32-35 mm natural hog casings (enough for 20 to 25 pounds of meat)
1 lemon, cut in quarters Butcher’s twine
Sausage pricker or large sewing needle
Spread the pork meat in a large metal or plastic tray. The pile should be approximately 3-inches high.
Evenly spread the salt, pepper powder, crushed red and black pepper, wine, and pepper paste onto the meat. Mix well. In a cold room, let the mixture sit for approximately 2 hours.
To clean the casings, rinse them under cool running water, removing the salt they are packed in. Then fill the casings with cold water, discard the water, and repeat the process. Fill a bowl with cold water and place the casings and lemon in the bowl. Let soak for at least 2 hours. Keep them soaking right until the time of use. They must be moist when
placed on the stuffing tube, otherwise they will be difficult to fill.
Put the casing on the stuffer tube and tie the end with the twine. Begin filling the casings as tight as possible. As you go along, lightly prick the sausage with a sewing needle or sausage pricker, removing any air pockets. Tie each link and continue stuffing, or, stuff the complete casing and tie the links when done. If the casing tears, do not try to repair it. Just tie the casing and continue. It is best to stuff when the casings are moist. If they become dry while on the funnel, take a handful of water and moisten the casings.
The sausage can be used immediately or stored in the refrigerator (for up to 2 days) or freezer.
NOTE If you wish to make sweet sausage, use sweet pepper powder and sweet pepper paste. Eliminate the crushed red pepper and double the black pepper amount.
Zeppole with Anchovies
2 pounds 00 flour (6½ cups)
1 ounce fresh yeast
2 3-ounce jars Italian anchovies in olive oil (about 24 anchovies)
10 cups pure olive oil, for frying
Scrub and wash potatoes, making sure not to remove skin. Potatoes should all be the same size so that the cooking time will be the same for each potato. Place them in a large pot and fill with cold water until covered by about 2 inches.
Bring to a boil and then reduce heat to medium. Continue cooking uncovered for 25 to 35 minutes or until a fork easily pierces through the potatoes. Cooking time will vary based on the size of the potatoes. Remove immediately.
Peel the potatoes and discard the skin. Using a potato ricer, mash the potatoes into a large, stainless steel baking dish or on a clean flat surface, creating a small mound about 3 to 4 inches high. Add 1 tablespoon salt and mix well.
In a separate bowl, add the yeast and 1 cup of warm water (100 to 110ºF) and mix well. Let sit for 3 to 4 minutes.
Pour the yeast mixture slowly into the center of the well and begin kneading all the ingredients.
In a clean bowl, add ¼ cup of warm water and set aside.
Using a dough scraper, scrape any excess flour back into the dough. Continue kneading and folding for 10 to 15 minutes. Dip fingers in the water bowl 1 to 2 times during this kneading process to create a sticky dough. Use additional water or flour as needed.
In a large pot with a lid, add 2 teaspoons of water and the kneaded dough. Cover the pot with a warm blanket and set in a warm, dark place. Let rise for about 2 hours. After rising, the dough should be about 2½ times its original size.
Refill the bowl of water with 1/4 cup fresh warm water. Dip your fingers in the bowl with warm water. To break the rise of the dough, make a fist and gently push down the center, deflating it, and then fold the edges into the center until the dough is about
anchovies from the jar, discard the oil, and place on a paper towel-lined dish. Set aside.
In a small bowl, place ¾ cup of water. Set aside.
In a 6-quart pot, heat oil (about 2 inches in depth) to a temperature of 350ºF. When the oil is ready, dip your fingers in the water, and grab a golf ball-sized piece of dough. Add an anchovy to the center, twist and pull, and immediately drop into the oil. Repeat process until the zeppole fit in the pan in a single layer, making sure not to overcrowd. Once the zeppole turn golden in color, flip them and continue frying until golden on all sides. (It is best to have two people during this step, one preparing the dough for the oil and the other frying the zeppole.)
Remove the zeppole and place on a paper towel-lined dish to absorb excess oil. Serve warm or at room temperature.
Note: For a sweet variation, you can eliminate the anchovies from the center and top with powdered sugar.
Cool Drama
At Michael Kors rustic opulence means a slinky lace dress gets a bouffant tassel trim that grazes knees. High and low never looked better.
Fashion
HELEN OF TROY
WHAT’S NEW AND GREAT IN THE WORLD OF SKIN, BEAUTY, MAKEUP AND WELL-BEING
mASTER STROKE
Lynsey Alexander, Global Creative Makeup Artist at Prada Beauty created a look for spring meant to harmonize the complexion.
EDITED BY SHIVANA MAHARAJ
EDITORS' Favourites
Barnes viral hack to avoid creased concealer is smearing this baby under eyes before applying makeup.
▶ Heating, air conditioning and the drying effects of winter weather can wreak havoc on tender skin. This lip repair balm with panthenol to enhance healing and jojoba oil and shea butter to boost moisture is a saviour. Eucerin Aquaphor Lip Repair Stick; eucerin.ca
▶ Fan of retinal for your face? Imaging bodycare that acts like shapewear and a workout all in one. This silky formula targets cellulite and resorts skins elasticity with the power of retinal and testers saw results in a few weeks. Murad Retinal ReSculpt Body Treatment, $107; muradskincare.ca
▶ If you naturally have olive or dark skin, you know that discoloration on knees, elbows and toes can be frustrating. Formulated with 10% glycolic acid, the gentle cream exfoliates and resurfaces to reveals hydrated skin and lighten dark marks overtime. Naturium The Smoother Glycolic Acid Body Lotion, $17; naturium.com
▶ The O.G vitamin C serum to combat wrinkles, loss of firmness and brighten skin as well as protect against environmental nasties. The lightweight serum should be applied in the evening for best results. Skinceuticals C E Ferulic L-ascorbic Acid – Serum, $208; skinceuticals.ca
COLOUR THEORY
experiment with colour,
CSL GREEN TIPS For mildew
MICHAEL KORS
L'Oreal Paris Feria
clairol Nice'n Easy
Medium Neutral Brown
Schwarzkopf Root Retouch Dark Blonde
Tip: Makeup artist Scott
STYLIST!
HOW TO STYLE YOUR FAVOURITE OUTFITS AND ACCESSORIES
BRETON STRIPES
Broad, skinny, classic, vertical and horizontal, this flattering pattern showed up on every clothing item from blazer to pants and coats – boat shoes optional
THE FRANKIE SHOP Mirca striped twill wide-leg pants, $267
RAbANNE Lurex-trimmed striped ribbed-knit top, $1,096
DÉHANcHE Hollyhock leather belt, $418
LOEwE Paula's Ibiza Puzzle Fold medium convertible leathertrimmed striped raffia tote, $3,187
JAcquEmuS Les Slingbacks Duelo 40 leather pumps, $1 290
JIL SANDER Gold-tone crystal earrings, $1,204
ISAbEL mARANT Lupita gold-tone cuff, $548
TOVE
Bella pleated linen-blend shorts, $627
WHITE FAVES
Airy and bright, shop your closet to incorporate this milky head-to-toe, monochromatic palette
ERONIcA bEARD Ryanne belted blazer $1,305
mALONE SOuLIERS
Maureen lace mules $920
VALENTINO
Famiglia embellished drop earrings $1,750
SAINT LAuRENT
Curb-chain bracelet $785
ANOTHER TOmORRO
Stretch-cotton and Lyocellblend jersey bodysuit, $316
LEmAIRE
Croissant small paneled texturedleather shoulder bag, $2,004
cOmPLETEDwORKS
Silver-plated ring, $725
AcNE STuDIOS
Checked stretch-jersey turtleneck top, $431
GREAT PLAID
Pastel tones, sequins and lightweight fabrics gives this winter staple a refreshed zhuzh
N/S Park Small leather tote bag, $1,960
Checked linen mules, $1,135
Allora checked sequined crepe midi skirt, $715
BURBERRY
buRbERRY
THE RO
VERONIcA bEARD
TOTEmE
Gathered checked linenblend maxi dress, $1,415
Microfiber and Lace Cheeky Panty, $24.95; lavieenrose.com
DARK VIBES
Black is universally appealing, but this season even florals went shadowy for the season. Opt for transparent tops and dresses for a lighter touch
ERDEm
Satin-trimmed grain de poudre wool wide-leg pants, $1,823
CHRISTIAN COWAN
Jw ANDERSON
Loafer embroidered leather shoulder bag, $2,227 SAINT LAuRENT
mini dress, $4,281
LA VIE EN ROSE
AEYDE
Danielle buckled leather mules, $628
bETTTER
Capote cutout woolblend and satin halterneck top, $625
SOPHIE buHAI
Donut onyx ring, $970
Wide SpacesOpen
Caribbean escapes, plus two ways to explore the frontier.
Travel
The Sweet Life
A new island-wide initiative promises to revitalize the black pineapple industry in Antigua
In southwestern Antigua, a quiet, fruity revolution is taking place. The nation of Antigua and Barbuda is renown for the black pineapple, which was introduced to the islands thousands of years ago by South American peoples. It’s peculiar for its long shape, dark colour, low-acidity and ultra sweet flavour and used to dominate the local market, locals even used to grow it in backyards and small lots of land. However, in the past few years, yields of this prized produce waned,
Small can Do It All
with questions raised about inauthentic varietals being sold at market. That’s why in late 2024, the Antigua Ministry of Agriculture Fisheries and Barbuda Affairs launched a rehabilitation project aimed at revitalizing the industry to preserve this important fruit. The first phase of planting began in early 2025, and there are hopes of yields increasing by 2026, and expanding operations to multiple sites on island, to ensure the fruit’s future. - S.M.
Sometimes you want all the bells and whistles and at other times all you want is a functional, lightweight and compact carryall that can go from airline cabin to daytrip adventure and can be handily packed away without taking up loads of space. We love this little backpack for all three, not to mention it has just enough pockets to throw in room keys or a small water bottle.
Osprey Ultralight Stuff Pack, $59.99; sportchek.ca
A road trip with Drive-AMatic in Antigua
With two additional locations on other Caribbean islands (Barbados and St. Lucia), experience shows. On-time convenient free shuttle service from the airport to car pick-up (delivery and pickup is also available at all ports of call, hotels, guest houses on island), unlimited
mileage, and easygoing friendly and professional staff make the sometimes-tedious rental process, a breeze. Whether you want a family-size pair of wheels for an island road trip or a small sporty one for a girls’ getaway, a wide-ranging fleet of vehicles offers a variety of choice including Kia Picanto, Suzuki Swift, Hyundai Accent, Ford EcoSport and the Kia Sportage. antiguarentalcar.com
This natural rock arch can be found on eastern Antigua’s brutal Atlantic coast. Watch for dramatic blowholes shooting up sea spray, but never turn your back to it.
365 marvellous scenic tropical beaches ranging from secluded and tranquil to excellent for water activities.
On the island's west coast, this resort village boasts a marina, shops, and restaurants with stunning Ffryes Beach nearby.
PINAPPLE JAM Sister Glo's
PINEAPPLE WINE Ras Gumy
PINEAPPLE JAM Eat Me Gourmet
CSL GREEN TIPS Have cool drinks on hand in your vehicle for hot days and road trips. / Pack a bamboo toothbrush and homemade tooth powder. ››
TAKE THE wHEEL
1/ Devil's bridge
2/ beach
3/ Jolly Harbour
ThE aNTIGUa BLaCK PINEaPPLE
Products using the local fruit
THE VERANDAH ANTIGUA
Every now and again, one needs a 'fly and flop' vacation. No plans, just relaxation and enjoyment. So, when I arrived on the quiet eastern coast of Antigua, a short 30-minute drive from V.C. Bird International Airport to the newly renovated adults-only all-inclusive resort, it was exactly what I needed. Immediately upon entering the cottage-like waterfront suite, I felt at home, with its charming front porch and private verandah overlooking luscious tropical trees and lagoon, perfect for winding down with glass of wine at sunset. Set upon 30 acres, there's plenty to fill your days (and evenings) with 2 beaches, 4 pools, fitness centre, and array of water and resort activities (paddleboards, kayaks, hobie cats, mini golf, volleyball, billiards) and entertainment. Grounds are well-kept, with gorgeous tall palms, bright croton and pink bougainvillea, and there's even an on-site farm growing some of the produce used at the property. And, when you're not catching a wave or putting the course, a plethora of food options will whet the appetite with 6 restaurants (Nicole's, a fine dining option, has a surcharge) cafe, pub, and 2 bars. When the munchies hit, after a hearty breakfast, lunch or evening meal, a hot woodfired pizza, nachos and finger licking Parmesan wings, hits the spot. Mornings become a ritual of grabbing a cappuccino at Café 1761, complete with friendly banter with baristas who make a fine java jolt. Then, it's a quick stroll up to Seabreeze buffet where I feast on local delights like stew chicken, ‘chop chop’ and dasheen or continental regulars and impeccable omelette made on the spot. The expansive property makes mobile shuttle requisite (I am here to laze of course), and I enjoy gracious conversations with the drivers, while whizzing off from one location to the next, often passing the tick-tock of pickleball players enjoying court time. At Tranquility spa, an intense, well-needed massage sorts out the kinks from heavy luggage and other travel battle scars. The short three-day stay is just a tease of sun, fun and full tummy, leaving me in high spirits. theverandahantigua.com - S.M.
Cowboy Escapes
Buckle up partner, from pop culture to social media, cowboy core has arrived. Channel your Western spirit with experiences sure to unleash adventure. Yahoo!
Wyoming, USA
cOwbOY RETREAT
Paintrock Canyon Ranch, nestled at the western base of the Bighorn Mountains in Wyoming, offers a range of immersive experiences that allow guests to connect deeply with nature, history, and the spirit of the American West. The 2025 calendar includes special programs with renowned artist Julie Ferris, an in-depth horsemanship experience with World Champion Cowboy Cam Schryver, a writing workshop with NYT bestselling author Laurel Braitman, and more.
All-inclusive packages include all meals, lodging, and activities on the ranch. ranchlands.com
Utah, USA HORSEbAcK RIDING IN mOAb
Giddy up! On morning or afternoon trail rides on quarter horses with Moab Adventure Center you’ll traverse scenic routes evoking classic Western films and providing a glimpse of timeless desert landscapes. Yup, there’s a reason so many Westerns were filmed in this dramatic Utah landscape. With instruction in the corral, you’ll saddle up and learn about the history of the Wild West while red rock cliffs you’ll recognize from the movies, tower above.
moabadventurecenter.com
Get inspired by the landscape at Paintrock Canyon Ranch.
WAVES MAKING
B E a UTI f UL wa TERS , a DIVERSE f OOD SCENE a ND a UNI q UE m I x O f ISL a NDERS a ND E x P a TS , Ka IL a S h m aha R aj UNCOVERS Th E T URKS a ND Ca ICOS ISL a NDS , a DESTIN a TION RIC h IN E x PERIENCES w IT h a wh I ff O f C ha NGE ON T h E h ORI z ON .
Photography By Dr. Rookmin Maharaj; K&S Media
ISLAND LIFE clockwise from left: Pathways lead to incredible ocean activities at wymara Resort + Villas; conch salad at Da conch Shack; sea and mangrove kayaking is requisite; colourful cocktails are always a good idea; a wild donkey forages along a road in South caicos.
on't pave the road?" the member of parliament, late for a speech in Grand Turk, asks incredulously. We’re in the domestic waiting area of South Caicos airport with planes to catch, but flight delays spur on the easy conversation. "You mean, the potholes should get bigger and bigger and people should go like this the entire way?" he motions with his hand bouncing up and down as if it were a head hitting the roof of a vehicle. His smile insinuates a knowing exaggeration.
Roads in South Caicos come in three sorts: dirt back-roads flanked by scrubland, hiding the occasional Turk's head cactus (the namesake of some of these islands); tracks where fluffy donkeys, descendants of those that laboured in the salt mines, traipse unconcerned, daring drivers to disturb their cuteness; and, the main road, partially submerged by recent rainfall and encroaching salt flats, where West Indian flamingoes, proud as ballerinas wade in the distance.
It takes a little effort to get here and to get around. At least for now, South Caicos must be sought out. The island is reached either by boat or plane and once on land, you need to make use of a bicycle, Jeep or your own two feet. The extra trip from Providenciales, like the roads, seemingly deter some. But also makes it special. Much of what is experienced, is a little like going back in time – unvarnished, serene, uncomplicated. What South Caicos has in spades is delicious quiet. Silence that brings equilibrium to
RELAXED PAcE clockwise from left: marine room bartender wenz bird serves up expert cocktails; an artful entrance of conch at Sailrock Resort South caicos; a sea eagle spotted in Northeastern Providenciales; beach huts in middle caicos; young coconut makes a refreshing treat; a boat tour around South caicos.
a mind full of noise. That, and, white space – the benefit of time to do absolutely nothing but relax, and let the mind find itself again.
A whisper of change, though, is in the air. A multi-million-dollarresort will soon open, and plane loads of people will arrive directly from Miami, twice a week. (Why anyone would skip the stirring 30minute plane ride from Providenciales, I do not know; it's worth the price of a ticket alone). Locals seem excited about the change. Turks and Caicos is an archipelago of 40 islands, 9 of which are inhabited.
The 430-square-kilometre, British Overseas Territory comprises two distinct groups: The Caicos islands, historically oriented toward agriculture, and the Turks islands where salt production predominated. Salt harvesting stretched back to the time of the Lucayans, an indigenous offshoot of the Arawak people who arrived from northern South America and the neighbouring Caribbean. Eventually, Bermudans, Loyalists, Bahamians and slaves began to settle, toiling primarily as salt rakers. Tourism only took off in the 1980s, resulting in an influx of people from all around the world, including a large Dominican and Haitian population.
The counterpoint to the silence of South Caicos is the liveliness of Providenciales. Locally known as Provo, it has the largest population amongst the islands. It’s election time at the moment. Almost every Belonger—those born-and-raised on the islands—describes the atmosphere as contentious and divisive. Actually, it is reassuringly just like everywhere else in the world nowadays. Here, nature converges with development – there are shopping districts, traffic and condo towers, but also lagoons, wetlands and bird watching. And, in most places, you'll still be the only one on the beach.
Ask anyone what they know of these islands and the answer will doubtless be the water. It's by air, ironically, that the transformation is most dramatic. In minutes glimmering cayos and salinas of the lightest shade of pink give way to striations of sandbars and deep, dark patches of lapis lazuli. Seen from land too, like at Taylor Bay, coral etches into waters that ripple and reflect. Morphing from one vista to another, from one time of day to another, from one part of the islands to the other, if you stay here long enough you begin to intuit its moods.
At Blue Haven marina, home to Big Blue Collective, the water
THE OLDEST LOCAL JUNKANOO BAND, CLAD IN NEON GREEN REGALIA AND PLAYING TRADITIONAL RIPSAW MUSIC, ENTERS STUBBS DIAMOND PLAZA BEATING DRUMS, BLOWING WHISTLES AND RINGING COWBELLS AS FELLOW REVELERS CAVORT
can only be described as turquoise. Palm trees sway in the ever-present wind, while yachts gleam at anchor. A group of Americans gathers, and two-to-a-kayak, we paddle to iguana island. "They mistake nail polish for berries and will sometimes come up and try to nibble your toes," warns our guide about the cunning green reptiles that scamper in the underbrush, making an outsized commotion. Sunny and breezy, the water clear and shimmering, conditions are perfect for a dip. Paddling again, this time in the relatively shallow and waveless mangrove swamp which act as both stalwart barrier against hurricanes and nursery, we spot baby lemon sharks, green turtles and fish.
Perhaps the most fascinating island waters are called The Banks, a shallow marine passage that separate the Caicos islands. There, locals catch lobster and queen conch. In season, these seafood delicacies are some of the best you'll ever eat (and reason alone to visit).
A long narrow highway along the northwestern coast, dotted with residential houses eventually leads to a mosaic marked "Blue Hills," the name of one of three original settlements on the island. Another small road guides me to a giant pink Adirondack chair, the entrance to Da Conch Shack. It's early evening, and as the sun tucks behind an ombre coral sky, diners sitting at beachfront tables gleefully chat, sipping colourful cocktails and digging their toes into the sand, watching waves slowly crawl ashore.
I run into owner, John Macdonald, a Canadian and former corporate lawyer turned island transplant, who describes his vision for Da Conch Shack as an authentic yet casual restaurant where locals and tourists can come. And, while the menu includes delicious items like chicken wings glazed with local hot sauce, steak and fish tacos, I hone in on its specialty, queen conch.
The marine mollusc is such an icon of these islands that it even appears on the national flag. "Visitors can have the best Italian food or go to the best steakhouse in New York, but nowhere else can they have conch that was in that ocean an hour ago, prepared in a salad,” he affirms noting that fresh deliveries arrive several times a week, if not daily and are kept in ocean pens until required.
I enjoy a bowl of conch salad and fritters, showcasing the seafood’s mild sweetness with a texture reminiscent of young coconut. “It's a delicacy, and should be appreciated. There’s an art to cutting conch. For instance, if you were to cut a flank steak with the grain, it
would be really tough. Conch is the same way, you really need to cut it correctly, but the key is that you have to prepare it in sea water. The local techniques are still the best. They were developed for a reason, and they still do well today,” adds Macdonald. There's an ease to this gem of a place – guests lose themselves in music, bumping elbows with strangers, dancing with the Junkanoo band. As nightfall descends, a cool ocean breeze gently weaves through the palms, waiting for tomorrow’s catch to arrive.
While Turks and Caicos is squarely in the Caribbean region because of its history and culture, it’s actually, geographically speaking, in the Atlantic. This strange quirk of geography, as well as its surrounding barrier reef, make the beaches mind-bogglingly gorgeous.
"Did you know what Grace Bay is made of?" asks Gracie PerryGarnette, Coral Aquarist at the the Turks and Caicos Reef Fund. She’s referring to the striking stretch of beach regularly named one of the world's best, and Provo’s star attraction. As I look through the microscope, I see giant misshapen, white boulders in what is ordinarily nothing more than grains of sand. Gracie can't help but blurt out the answer. “It’s parrot fish poop with some crushed coral, shells and limestone rounding it out.”
Beyond nature, Provo is also a place for culture and people watching. At the weekly Fish Fry and Junkanoo, vendors sell local food, drink, and trinkets while a band wearing Hawaiian shirts plays live music. The atmosphere is family-friendly and with a plate full of macaroni pie, fried plantain, grilled lobster and coconut shrimp from Mookie’s, I’m invited by strangers, to share a picnic bench.
Come the eight o'clock hour, We Funk, the oldest local junkanoo band, clad in neon green regalia and playing traditional ripsaw music, enters Stubbs Diamond Plaza beating drums, blowing whistles and ringing cowbells as fellow revelers cavort. Originating in the Bahamas as a Boxing Day masquerade, where slaves donned papier mâché masks and costumes, junkanoo is an old ritual with links to saturnalia, African spirituality and indigenous touchstones.
For all its energy, to stay in Provo alone is to miss out on each island's distinct personality. A 25-minute ferry ride away, North Caicos is known as the bread basket of the nation – sapodilla (locally called “dilly”), noni, and mahogany trees thrive within a few kilometres of Bellefield Landing. This island is lush with friable brown soil, com-
NATuRAL wONDER clockwise from left: Enjoying late afternoon by the pool; water activities like boating are a popular activity; a pink flamingo feasts in the pristine waters of South caicos; blue Haven marina; gorgeous conch displayed on a table.
MUCH OF WHAT IS EXPERIENCED, IS A LITTLE LIKE GOING BACK IN TIME –UNVARNISHED, SERENE, UNCOMPLICATED.
WHAT SOUTH CAICOS HAS IN SPADES IS DELICIOUS QUIET. SILENCE THAT BRINGS EQUILIBRIUM TO A MIND FULL OF NOISE
pletely different from the dry scrub land and coral limestone of Provo.
Even with arriving day-trippers and locals, there are virtually no other cars on the road. "You could put a bed in the middle of the road and sleep," says Charles Handfield, owner of a tour guide and car rental business as he introduces Timothy Palmer, my driver.
Mr. Palmer drops tidbits along the way ("there are 21 churches between North and Middle of different denominations," "we still use bush medicine; the local plants and vines can heal," "I worked on construction of the causeway years ago"). He describes a few new arrivals and old timers who make up some of the 1500 residents, points out where the post office once stood, the sisal museum and old church built by escaped slaves in 1826 from conch shells, limestone plaster and small pebbles. But so innate is the instinct to plant in North Caicos, that talk inevitably returns to gardening, specifically, his home where he grows corn, okra, sweet potatoes, coconuts and pumpkin.
It is raining on and off for most of the day and so the large flock of flamingoes have sought shelter and it's a quick dash to Bambarra
Beach, Mudjin Harbor and Bottle Creek so as not to get drenched. At Conch Bar Caves, dripping water creates a metronome of echoes. Soothed by the droplets, hundreds of fruit bats are fast asleep at the largest above ground, dry-caves in the islands.
Lunch at Mudjin Bar and Grill is the most wonderful freshcaught lobster and queen conch burger. A decadent match, I use the last of the bread to mop up every last crumb. Thankfully the rain has coaxed me to stay for dessert. It’s an apple cheesecake made in-house by a young fellow from Chicago, and a true delight.
On a calm day it is star-eye clear," says Ilo, referring to the Atlantic Ocean. He mentions that during the season, humpback whales breach on the horizon. But for now, the craggy shoreline of Long Cay near South Caicos is battered by waves. A few metres down on the other side, clusters of queen conch litter the edges of its white sand. "They're piled here
because if you throw an empty shell back in the water, you'll never catch queen conch in that spot again," says Ilo when I ask about the discarded shells. In places, they've become islands unto themselves.
Ilo and Dave, the two young crew members manning Sailrock Resort's Boston Whaler, provide what is one of the most beautiful experiences of my time on Turks and Caicos. For miles in every direction, there is no one else in sight. At Starfish Gardens, I, preposterously, have the whole sandbar to myself. Every so often, I see a pop of colour – red cushion sea stars the size of a saucer, feast on sea biscuits (which look like inflated sand dollars) and form a vibrant constellation beneath the shallow waters. As we sail to another spot, an eagle ray flaps its wings beside the boat. Arriving at at Admiral's Aquarium, we snorkel amongst fish, coral, and turtles, though sadly the effects of
GUIDE TO TURKS AND CAICOS
PROVIDENCIALES
DO
Big Blue Collective
The leading eco-tour company in the Turks and Caicos Islands offering charters, kayaking, tours, paddle boats, kite-surfing, diving and snorkelling tours. Located at Leeward settlement. A mangrove tour is a great way to see another side of the island. bigbluecollective.com
The Palms Spa at The Palms Turks and Caicos
Named best spa in the Caribbean by the World Travel Awards, this spacious 25,000 square foot spa is a relaxing escape. The resort recently completed an $18 million renovation. Guests can enjoy an array of bespoke treatments, like the Mother of Pearl Scrub, highly recommended by CSL. thepalmstc.com/wellness/spa
climate change and coral bleaching are plain to see.
Most days are given to swimming, swaying in a hammock, listening to music – transcendent experiences where the rational mind takes a back seat. Slowly the little things come into sharper focus – two yellow butterflies intertwining in flight, periwinkle growing between rocky paths mimicking the deepest shades of sunrise, the slightest deviation in the wind.
Long may it last.
The Turks and Caicos Reef Fund
With an ethos to help preserve, protect, and restore the marine environment of the Turks and Caicos Islands, approximately 85% of all funds raised are dedicated to environmental conservation efforts in the islands. Visitors can even “adopt” a staghorn coral (Acropora cervicornis). tcreef.org
EAT AND DRINK
Da Conch Shack
Popular beach restaurant and bar serving traditional and modern island food including fresh seafood (the place for conch), ribs, chicken, steak and vegetarian dishes. Don’t forget to order a key lime pie and local cold brew to-go. daconchshack.com
Island Fish Fry
Enjoy live music, great food from local restaurants and a convivial atmosphere. Patrons can enjoy the junkanoo rush by “We Funk”
band getting the crowd going with the booming of drums and scraping of the grater. Every Thursday from 5:30pm to 9:30pm at the Bight (Children’s) Park.
NORTh CAICOS
Getting There
Caribbean Cruisin' provides ferry service to North Caicos from where you can use the causeway to visit Middle Caicos. caribbeancruisin.com
DO
Conch Bar Caves
Take a tour of the largest dry cave system (Karst limestone) in the Bahamas-Turks and Caicos Island chain. Walk past stalactites, stalagmites, columns, and pools that fluctuate with the ocean tide. Four species of bats, crustaceans, and some isopods reside in the caves. $20. Cash only accepted onsite. Credit cards are accepted for tickets pre-booked with the National Trust main office. Free entry for Turks and Caicos National Trust members. Monday to Friday, 9:00 AM to 3:00 PM, and Saturday from 11:00 AM to 3:00 PM.
Belmont Car Rental and Tour
Family run tour and car rental company servicing North and Middle Caicos. tciholiday.com
MIDDLE CAICOS
DO
Mudjin harbour
A stone path that leads to cliffs, with impressive lookout over the harbor where from January and April humpback whales can be spotted along the coastline. The beach is idyllic for families looking to spend a relaxing day by the water or go beach-combing
for seashells and sea glass pieces and for experienced surfers, the ocean swell and wave breaks are hard to beat.
EAT AND DRINK
Mudjin Bar & Grill
Lunch included with Belmont's tour. A meal with a most gorgeous panoramic view. Choose from outstanding seafood and bar and grill favourites like grilled fish, burgers, lobster, jerk chicken and conch fritters as well as great desserts. facebook.com/MudjinBarandGrill
SOUTh CAICOS Getting There
South Caicos has small international airport with twice-weekly Miami flights via American Airlines, and daily domestic flights from both Providenciales and Grand Turk. Both InterCaribbean and Caicos Express Airways offer scheduled flights. A small passenger ferry service from Providenciales to South Caicos makes one round-trip each day. Sailrock Resort offers complimentary flights for guests booking direct.
GOOD TO KNOw
Turks & Caicos Tourist Board turksandcaicostourism.com;
SkyPass Caribbean
Skip long airport lines with this pass. Once on ground, knowledgeable fast pass airport agents simplify the arrival and departure process (customs, passport control, and security), ensure that your vacation experience stays stress-free from beginning to end. skypasscaribbean.com
WHERE TO STAY TCI
wymara Resort & Villas
This modern luxury boutique property sits proudly on Grace Bay, with excellent dining, airy rooms and a chic vibe.
PROVIDENcIALES
LOcATION Proudly facing the ocean, this property is a pearl in the panoply of properties on island - close enough to the bustle of Grace Bay yet with a generous bandwidth of breathing space. Water activities galore (kayaking, paddle boarding, snorkeling, Hobie cat) make boredom obsolete. Neat pathways lead to restaurant, pool, beach and rooms for a well thought out, maneuverable layout.
ROOm The airy condo-like set up of my one-bedroom oceanfront suite with kitchen, living space, spacious bathroom with washer/ dryer made me feel at home, especially the ample closet space. The balcony overlooking the ocean promises glorious millennial-pink sunrise and sunset views. Plus, who doesn’t need a standalone tub that fills from the ceiling?
VIbE Sun deprived, raffia hat clad travellers gravitate toward the central pool, ensuring an upbeat convivial mood, while busy staff attend to guests. There’s lots of different spaces to enjoy, without the risk of bumping into guests that crave solitude. Guests in search of even quieter quiet, can purchase day passes to Sunset Cove Beach Club, just 10-minutes from the resort, for a dip in the Caribbeans’ first 'in-ocean pool.'
bAcKGROuND A tale as old as time. Canadian (Bruce Maclaren) falls in love with a beautiful Caribbean island. Proceeds to purchase a luxury hotel on said isle to resounding success. Member of Leading Hotels of the World.
GuESTS A crowd-pleasing central pool allows couples in their early thirties to make besties with one another, discussing dinner plans, geographical trivia (the eponymous Turks head cacti) and life’s big questions.
LOwDOwN Though this boutique beauty sits on world-famous Grace Bay, its best kept secret is its proximity to the quietest stretch of beach, where guests can imagine this slice of paradise is their own.
what we Loved
DINING
THE DETAILS
WEBSITE wymara.com
ADDRESS
218 Lower Bight Rd, The Bight Settlement
clockwise from top left: Lobster lunch at Blue Water Bistro; Enjoying Grace Bay beach; A barman serves up a delicious cocktail; Pool vibes on full display.
Two restaurants (Blue Water Bistro, and Indigo), Pink bar, private in-room dining and beach BBQ are all led by executive chef Andrew Mirosch and his team. An aptly named seafood extravaganza is a popular weekly beach barbecue. Enticing preparations from colourful sushi and whole King salmon to lobster cakes, Aussie chowder, seafood Haitian rice, and desserts, render decision-making futile. To say nothing of the spectacle of lobster tails drenched in local rum, and flame grilled, a truly underrated art. You will be spoiled for choice at the two restaurants. Well-made dishes like housemade pasta and grilled lobster and impeccable in-house ice cream (seriously, try every flavour), underline classic kitchen skills, perfected, and are the reason why these restaurants standout amidst the crowded dining scene.
SPA
The small but well-equipped lone organic-certified spa in Turks & Caicos, offers a wide-ranging menu of services. A 'Rose Gold Radiance Experience' facial from celebrity cult beauty brand 111Skin, will axe any visible sign of travel woes. And, when you ask your travel companion how you look, they will have no choice but to utter ‘it’s giving glass skin.’ - S.M.
The Shore club
On a quiet stretch of Long Bay Beach the resort boasts classic design with Instagram worthy accents, excellent food and rooms with all amenities of home.
WHERE TO STAY TCI
LOcATION The 9-acre resort sits on the south-eastern coast of Providenciales, opposite Grace Bay, on a shallow, and sheltered stretch of Long Bay Beach where the water shimmers and kiteboarders regularly lift off. Its white plastered exterior accented by turquoise wrought iron filigree mirrors sand and sea, while the established planting clearly roots it in the vernacular of the West Indies. DINING Nature is meant to be experienced up close at its four dining venues and 5 bars, most of which are open air. A steady parade of delicious sushi, tempura and rice rolls proceeds to guests at SUI-REN, the Japanese-Peruvian inspired restaurant. For a taste of old and new world harmony, order the lamb shank rendang redolent of Indonesian spices, sitting on a lovely truffle pumpkin puree with chimichurri. Paired with a refreshing Zen flower mocktail, a mix of sweet mango and tart lime and pineapple, it's a great pick-me-up after a delayed flight. Breakfast comes amidst a fabulous room of exotic animal reprints, trailing houseplants and a live almond tree. For lunch, Sea Grapes serves fish tacos, salads, wings, and other small bites poolside, and, if you’re fortunate, a juvenile great egret will waltz in too. ROOm Clearly the resort was designed with Instagram in mind – crushed coral walls, sand dollar light fixtures and hand painted tiles – though tending toward classical rather than ostentatious. All of the 148 rooms (38 of which are suites) ranging from studios to six-bedroom gated luxury villas, feature water views. My ground level, ocean front one-bedroom includes a full kitchen, bath, dining room, living room, study and patio. VIbE Part of a triad of luxury resorts from Canadian-owned The Hartling Group, this newest entry opened in 2017. "If there's a storm, the first thing our chairman checks on is the trees," says Jeff Morgan, general manager of sister property The Palms. And, with ample reason. They lend the resort an established feel. So too the four pools suited to differing clientele. If it’s water activities you’re after, non-motorzied equipment is included. STANDOuTS Nearby, The Palms, accessible via complimentary shuttle, boasts one of the best spas in the Caribbean where I have a wonderful mother of pearl scrub and massage. GuESTS A mostly North American clientele with a fair number of families rounding out the friends' groups and couples. LOwDOwN This resort offers a quieter, though no less beautiful, stay in Providenciales with excellent food and all the amenities to make guests comfortable.
PROVIDENcIALES
from top left: The Rope Bar offers an impressive centrepiece from a humble item; Lunch at Sea Grapes; the bedroom at a private villa; The resort set on a hill above Long Bay Beach; Grab a fresh coconut while relaxing at the beach; The bar at the Almond Tree.
ADDRESS
Long Bay Beach, Long Bay Hills, Providenciales
clockwise
WHERE TO STAY TCI
Sailrock Resort South caicos
Recharge at one of a string of villas or suites that hugs the Atlantic. Don’t miss the excursions and activities.
LOcATION Too many visitors spend an entire week in Providenciales (Provo) without venturing to other islands. They are missing out. Billed as the old Caribbean, South Caicos slumbers in happy seclusion. Nearly at its northernmost tip, the resort straddles the shallow, tranquil Caicos Banks to the west and the navy, moody Atlantic Ocean to the east. Cradled by water, sunshine and breeze, if you're looking for peace, it is easy to find.
VIbE The island hopper flight from Provo, included if you spend three or more nights, is a photographic dream. By the time you arrive at the Great House, 20 eventful minutes from the airport in a Jeep, you'll be greeted by an electric blue welcome drink served beside a stunning bespoke art piece made of Queen conch shells cut vertically and jigsawed. Use buggies (or bicycles) to access the beach, spa (where I have a lovely massage overlooking the flora) or villas. Staff who hail from all corners of the world are uniformly friendly and warm (Chef Prasad Grimya from Bhutan, kindly whips up a special meal for me).
DINING Down at the beachfront Cove, gleaming white sand is the backdrop to casual meals like fish tacos, burgers and drinks served from the bar. Up at the Great House, morning meals overlook vistas as far as the sea and evening dining meets the setting sun. Say yes to turn down service if only for the frangipane tarts, squares or cookies.
bAcKSTORY While Chicago developers took an interest in South Caicos in the mid-aughties, it was not until 2017 that the resort opened. With the developers owning many, many more acres, there's room and plans to grow.
ROOm Offerings vary from beachfront villas, to ridgetop suites and private peninsula villas. Though with only 35 units, it never feels crowded. My 3-bedroom beachfront villa is a complete hideaway not least because it features the privacy of a white picket fence entryway. Ample floor-to-ceiling windows, a medley of earth tones, and the sun rising just past the private pool set to a playlist of Jamaican reggae practically spell beach getaway. The living here is easy marrying outdoor and indoor spaces. The full kitchen and living room act as a portal between front patio and back verandah where lounging chairs, hammock, dining table and outdoor shower invite relaxation. The laundry room is handy even for shorter stays.
what we Loved
STANDOuTS
THE DETAILS
WEBSITE sailrocksouthcaicos.com
ADDRESS Front Street, Cockburn, South Caicos
clockwise from top left: Flying over South Caicos; An outdoor soaker tub at a beachfront villa; The pool views overlooking the turquoise water; Relaxing sunset views from a villa.
While tranquility is the ultimate draw, a slew of activities from complimentary Hobie Cat sailing, to kayaks and pickle ball make this a well-rounded resort. What you'll remember though are the excursions. The enormous privilege of the boat tour is having the entire banks to yourself. Eagle rays, lemon sharks, and turtles swim alongside at various times. The first stop is a sandbar with gorgeous orange sea stars, then it’s off snorkeling. For an interactive take on dining there's a mixology lesson with original takes or straight up classics. If you rather get your adrenaline pumping, an ATV tour takes you up to the North Peninsula, past the villas and Jerry Camp where kayaks take off in the gently sloping rocks. There, at the craggy ridge the Atlantic roars or whispers depending on the day.
GuESTS
With only a handful of couples from the U.S., you'll feel like you are at a private resort.
LOwDOwN
Memorable getaway that will remind you of what utter relaxation and comforting silence are like.
SOuTH cAIcOS
MARINE RooM
Overlooking Grace Bay, this is a sleek new entry to TCI’s fine dining scene, where guests are treated to executive chef Dennis Omega’s impossibly decadent Mediterranean, seafood-centric menu. Begin with a spicy watermelon margarita – a triumph in the hands of mixologist Wenz Bird. Next, cured swordfish crudo, sliced implausibly thin imparts pleasant brininess, followed by a Thermidor lobster tart with shatteringly crisp puff pastry, and finish with a bowl of rich, creamy conch chowder wafting through the dining room with the sweet anise scent of fresh basil. The reserve wine list is hand curated with incredible choices to accompany a glorious bowl of shrimp risotto, heady with luscious bisque infused carnaroli rice. marineroomtci.com
GRACE BAY CAR RENTALS
Former Canadian teachers who fell in love With the island, originally began the company with a small fleet of 11 second-hand vehicles in 2006. It has since grown into the largest rental car firm in the Turks and Caicos Islands, with over 60 employees and 420 vehicles in an ever-expanding fleet. Conveniently located at the airport (for pickup and drop-off), the team provides exceptional service with quick turnaround time, so guests can get on their merry way in a flash. Visitors should be wary that TCI roads are weathered to varying degrees, so be on the lookout for potholes, be careful at roundabouts, and pay attention to other drivers on the road.
gracebaycarrentals.com
Volunteer to take a puppy for a walk every Monday to Saturday to help socialize them, as all of the cute little ones are also up for adoption. potcakeplace.com
PoTCAkE PLACE k9 RESCuE
“How
you gonna have a dream come true? If you don't talk happy, And you never have dream, Then you'll never have a dream come true!”
― RODGERS AND HAMMERSTEIN
