Fine Cuisine July 2016

COMPLIMENTARY

BURGER BUILD THE ULTIMATE LAMB

HOW TO E MAKE PASTA A without

PASTA A

JULY 2016

5

ESSENTIA L RUM COCKTA ILS

DOES YOUR KITCHEN FLOW?

TURMERIC

THE SUPER FOOD

Publisher: M. ANTHONY SHAW Editor: TYSON HENRY Advertising Manager: PAULETTE JONES Deputy Business Manager: LYLE JONES

Editor’s Note

Writers: SACHA CABRAL, NICK NUNES, PAULETTE PARRIS & TYSON HENRY Consulting Chef: CARIBBEAN VILLA CHEFS Photography: DANIEL SMALL Design/Layout: BRIAN O’NEALE – IMAGEWORX Advertising Executive: STEPHANIE BARNETT – TEL.: 246 430-5515 stephaniebarnett@nationnews.com Advertising Executive: DANIELLE BECKFORD – TEL.: (246) 430-5495 Email: daniellebeckford@nationnews.com Advertising Executive: DEBBIE BRATHWAITE – TEL.: (246) 430-5518

Hello Summer!

Few things in life are more comforting than eating food—though it’s tough to say exactly why. As humans, we recognize that our existence is reliant upon nutrition, but the food experience is so much more than sustenance. The presence of company, for example, is a distinct element that turns a dining table of dishes into a memory made to last.

The summer holidays in Barbados represent a chance to lime on the beach, at a bar, or at home with some friends, and with these moments, we also get to make and eat great food. With our minds fixated on these kinds of opportunities, the Fine Cuisine team thought it was only fitting to provide recipes and ideas for the summer, from burgers and soup starters, to quick and easy pasta alternatives and cocktails.

Our island is the home of rum, so we aptly addressed this by showing our appreciation for the liquor and its essential cocktails, replete with recipes.

When so much in life is precarious, the comforts of good food, shared with good people matter more than ever. There’s so much to look forward to and do this summer, so until next time, enjoy!

Email: debbiebrathwaite@nationnews.com Advertising Coordinator:

Editor Edi

WENDEY DELANEY – TEL.: (246) 430-5517 Printers: PRINTWEB CARIBBEAN LTD – TEL.: (246) 434-6719

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Fine Cuisine is produced by The Nation Publishing Co. Limited; a subsidiary of The Nation Corporation, which is a member of the One Caribbean Media (OCM) group of companies. Every effort has been made to ensure that the information contained within this magazine is accurate, however The Nation Publishing Co. Limited cannot be held responsible for any consequences that may arise from any errors or omissions. This publication cannot be copied in whole or in part without explicit permission from the Publisher.

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Contents July 2016

Turmeric, A Super Food It is considered the go-to superfood in many Caribbean kitchens due to its strong anti-inflammatory properties.

8

6

How to Make Pasta Without Pasta Because pasta is a tasteless carbohydrate, why don’t you try alternating to a delicious dish that provides numerous benefits?

Summer Eats 101

10

Here are some tips to ensure your summer menu offerings are effortless and delicious.

12

Build The Ultimate Lamb Burger Tender, sweet, and dripping with juice, lamb is flavourful enough on its own that you don’t need to add much to it to have a great burger experience.

5 Essential Rum Cocktails

15

We’re sharing rum-based drinks everyone should know.

18

Does Your Kitchen Flow?

Ensure your kitchen is equipped to deal with maximum capacity during typical rush periods preceding meal time.

The Hit List: Restaurant Guide

20

We’re here to help you decide which restaurants are worth your time, with this guide to local restaurants that we think you should know about, and that we think you’ll like.

FineCuisine | JULY 2016

5

FC

A Superfood

Indian cuisine is renowned for the complex combination of spices giving many of its dishes a uniquely delicious flavour. But eating is a full sensory experience, of which taste plays only one part. Another is colour. Ever noticed that beautiful, golden hue that seems ubiquitous in so many Indian dishes?

If so, you can be sure your dish was prepared with a healthy amount of turmeric, a yellow root that is ground up and used to season and colour many curries.

Recently, modern medicine has begun to recognize the many benefits of this superspice, using it to treat ailments from minor physical pain to parasites. It is considered the go-to superfood in many Caribbean kitchens due to its strong antiinflammatory properties.

But the spice isn’t just for show…

- Natural antidepressant: Consuming turmeric can boost your levels of serotonin, “the happiness hormone”.

In fact, turmeric is a superfood with a lengthy history whose many medicinal benefits were known in ancient times.

Ayurvededic medicine, a traditional Indian medical system and one of the world’s oldest, has long relied on turmeric to help treat a number of ailments.

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Here are turmeric’s numerous benefits: - Antimicrobial: Its germ-eliminating properties prevent wounds from becoming infected.

- Arthritis and respiratory relief: Its anti-inflammatory properties help relieve pain as well as respiratory problems.

- Pro-digestive: Turmeric is a natural

Pumpkin soup with coconut and turmeric

digestive tonic and helps lower stomach acidity.

- Liver and kidney protector: Some chemicals in the spice contribute to strengthening the liver and helping reduce kidney stones.

- Immune system booster: Turmeric consumption during times of stress or during the winter can help your body fight diseases, viruses or the flu.

Now that you know the benefits of this superroot, how should you actually use the spice, and in what quantities? Since turmeric doesn’t have much flavour, it can be used to prepare all kinds of meals, not just curry. It can be added to water, herbal teas, and soups with amounts ranging from 20 g to 500 mg. While it’s also available in powdered form (found in the spices aisle in most supermarkets), it’s always better to use the organic whole root.

Without further ado, check out one of our favourite turmeric-inspired recipes that is sure to be a hit for soup-lovers!

Ingredients:

Procedure:

•

½ pumpkin

•

¾ tbsp. of olive oil

• Place the olive oil in a pan. Add onions and cook for 2-3 minutes until soft and transparent.

•

½ onions diced in julienne

• Add ginger and cook for 1 more minute.

•

½ tsp. grated ginger

• In a pot, mix turmeric into the broth on high heat. Once its boiling, turn down heat to low and cook for 20 more minutes.

•

½ garlic

•

1 ½ cup vegetable broth

•

½ tsp. red curry paste

•

1 tsp. turmeric powder

• Mix pumpkin, broth, and turmeric in the blender on the soups and sauces configuration. Blender will stop when soup has the perfect consistency.

•

½ cup coconut milk

•

Mix soup with the bowl containing red curry paste and coconut milk.

•

1 tsp. lemon juice

•

For a final touch, add lemon.

• In a separate bowl, mix the coconut milk with the red curry paste until uniform.

Enjoy!

FineCuisine | JULY 2016

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FC

e k a m o t w Ho t u o h t i w , a t s pa pasta

It’s a fact that pasta is eaten all over the world, but have you ever eaten a pasta without any sauce, cheese or topping? Did you like it? (The answer is most likely no.)

Unknown to most pasta lovers, is that the main cause of pasta cravings is the sauce, protein or the pasta’s toppings. If you’ve never tried plain pasta, I encourage you to do so and you’ll realize that pasta doesn’t possess much flavour. In fact, it’s extremely bland without proper seasoning.

Because pasta is a tasteless carbohydrate, why don’t you try alternating to a delicious dish that provides numerous benefits?

With advancements in new kitchen gadgets, you can easily turn your stand mixer into a spiral slicer, with an attachment that peels, cores and slices in spirals, making your healthy pasta in seconds. You can use different vegetables, but for this story we’ll use a zucchini.

Zucchini has a high water content, keeping you hydrated with radiant skin.

Additionally, it is low in calories (only 15 calories in 100 grams) allowing you to make a load of pasta without feeling guilty.

Zucchini also has vitamins B3, B6, C, A and is rich in fibre. It also has nutrients such as magnesium and phosphorus, both critical for strong bones. Vitamin C helps boost your immune system and helps improve eyesight. Zucchini is the perfect ingredient not only for weight loss but more for maintaining or stabilizing weight.

You can include zucchini for lunch or

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zucchini pas

ta

dinner. Eat the pasta you crave and nourish yourself with the nutrients and vitamins it provides. Also, add any type of sauce you desire, to make it even more delicious! And if you can’t find zucchinis, don’t worry. You can just as easily use cucumber or carrots.

Zucchini has a high

water content keeping you hydrated with radiant skin.

Zucchini Pasta (for two people) Ingredients:

Procedure: • In a food processor, insert the parsley, onion, garlic, almonds, vinegar, olive oil, salt and pepper to taste.

Process until you obtain a smooth and consistent mixture.

1 cup of parsley 1/8 cup of white onion 1/2 garlic clove 1/8 cup of almonds 1 tablespoon of wine vinegar 1/8 cup of olive oil Salt and pepper to taste

• Chop the vegetable’s ends and adjust to the spiral attachment. Turn the mixer on and allow spiral formation. If you don’t own an attachment, no worries! A mandolin or julienne peeler can do the job just as adequately.

• On a pan with hot water, place zucchinis for 30 seconds and immediately move to a separate bowl with ice and water.

2 medium zucchinis 1/2 handful of watercress 1 cup of cooked chicken (omit for vegetarian version)

• Finally, add the chicken, watercress, pesto and zucchini to a serving bowl and enjoy!

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for more information call (246) 435-9374 or email: seaisland@caribsurf.com website: www.healthfoodsbarbados.com

FineCuisine | JULY 2016

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FC

Summer time is always an especially exciting time where food and beverages are concerned. There’s a lot more activity happening, and people tend to link amazing experiences to equally great food and drinks. Here are some tips to ensure your summer menu offerings are effortless and deliciously on point.

1.Marinade is A Must Caribbean food is known for its bold, fresh flavours and that’s something that can’t only be achieved with salt and pepper. Marinating foods, especially meats, improves the texture and infuses flavour.

A good marinade contains flavourings, spices and herbs. Because a marinade is also acidic, it allows these flavours to penetrate easily into the meat. Of course, it can only travel so far, so marinating a more thinly sliced roast imparts more flavour than a thick slab of meat.

When selecting a marinade, look for flavour that will complement the particular food you are preparing.

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Marinades typically contain some kind of oil, and olive oil and sunflower oil are particularly effective. These lighter oils help penetrate meats faster than other oils, retain more of the meats’ moisture during cooking and prevent sticking on the grill.

You only need enough marinade to cover the meat completely so it can work on the entire exposed surface. You also need to keep meats of any kind refrigerated. Do not let food sit at room temperature any longer than absolutely necessary.

2.Sauce It Up Sauces and dressings are the proverbial icing on the cake where delicious food is concerned. The options are endless, and range from light, citrus vinaigrettes to thick, smokey barbeque sauces. The general rule of thumb for vinaigrette recipes consists of equal parts of a light oil and a citrus or tangy liquid such as vinegar or slightly diluted lime juice.

Once this basic emulsion is made, several additions can be incorporated

We tend to consume more

during the summer months,

due to increased heat and activities.

to give flavour, including fruit juices, fresh or dried herbs and spices. Another flavourful sauce which pairs will with most foods is chimichurri. This sauce consists of a puree of fresh herbs, spices and an oil and vinegar blend.

Barbeque sauces are popular compliments to food in the Caribbean, even if the food isn’t grilled. Ketchup-based sauces tend to be the most popular and are easily transformed into barbecue sauce by adding fresh herbs such as; oregano, thyme and parsley, as well as pepper, garlic and salt. The rest is entirely up to you!

3 Choose fresh, healthy sides There's almost always an abundance of fresh vegetables and good complex carbs and superfoods which can be used to make any meal nutritous and enjoyable.

4. Stay hydrated We tend to consume more during the summer months, due to increased heat and activities. To counteract this, have water on hand. Coconut water and natural fruit juices also help with replacing lost electrolytes and sugar.When it comes to alcoholic drinks, clear spirits like vodka and tequila tend to be a little less harsh than their darker coloured counterparts like brown rum and cognac.

FineCuisine | JULY 2016 11

BUILD THE

Burger ULTIMATE LAMB

By Tyson Henry

It’s hard to describe the flavour of lamb burgers and what sets them apart, so all I ever say is that they're awesome in their own way, and a great change from the norm. All too often, lamb burgers fall victim to the same fate that tends to befall most burgers: they come so jam-packed with herbs, spices, aromatics, and condiments that they cease to retain the lamb flavour, and end up tasting like any other meat. Tender, sweet, and dripping with juice, lamb is flavourful enough on its own that you don't need to add much to it to have a great burger experience.

After making and grilling my way through hundreds of pounds of the stuff over the past few years, there are inevitably a few things I learned about the process of making what I deem to be the ultimate lamb burger. I’m here to share.

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There are a few keys to good grinding, and depending on your equipment and needs, you can grind in a meat grinder, a food processor, or even by hand. Whatever method you use, there are really only a few things you have to remember: Keep Everything Cold Place the trimmed meat into the freezer for about 15 minutes before grinding, making sure the pieces are spread out and separated from each other on a tray. The exteriors of the meat should be just beginning to harden up by the time you’re ready to begin grinding. If you’re buying pre-minced lamb, the same applies. I usually try to handle pre-minced meat before its fully thawed, and I do it quickly so as to avoid making mush.

Handle Gently The worst thing you can do to freshly ground meat is massage it or press on it too firmly. That said, if you plan on cooking your burgers on a grill instead of a skillet (and for lamb, I generally prefer the grill), you'll have to at least pack it hard enough that it doesn't fall apart when you lay it down or flip it. I form patties by weighing out the meat onto a plate (six to eight ounce patties are a good size for the grill).

Dimple them Meat contracts as it cooks and burgers tend to cook more around their perimeter than they do in their centre. In the case of a burger, this is not a good thing, as it results in round, bulgy burgers that don’t cover the bread sufficiently, or provide a nice flat base for any toppings. To combat this, pre-shape your patties and then use your thumb to form a slight dimple in the centre.

Grilling Technique When grilling burgers, it's all about getting a nice, slightly charred crust, while maintaining a juicy core.

When I'm trying to do it quickly, which is quite often, I'll cook my burgers directly over the hot side of a two-zone fire, all while flipping two times on each side to get even cooking. This defies ALL the “rules” written by the “you should only flip a burger once” crowd, but it works!

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Ingredients:

(Serves 4)

• 1 and 1/2 pounds of ground lamb ount low because of the • 2 tablespoons kosher salt (I keep this amount saltiness of feta) • Freshly ground pepper (To taste…. For me and most of my friends, a slight kick is preferred!)

• 1 teaspoon ground cumin ic • 1 tablespoon of minced/finely diced garlic • Arugula or spinach • 6 tablespoons of plain Greek yogurt • 1 tablespoon of finely chopped mint • 1 tablespoon finely chopped coriander ed • Fresh feta cheese in thin slices or crumbled • 1/4 of a red onion, very thinly sliced • 1 small grated sweet potato • 8 thin, lengthways slices of cucumber (I use a mandolin, but most graters can produce the same result) • Olive oil (I like covering the surface of the grill or skillet with a light coat to avoid sticking and also add a little smokiness to the flavour) • Hamburger buns (I personally prefer sweet buns, even though they tend to be smaller)

Directions:

• Season the ground lamb with the salt, pepper, garlic and cumin, lightly mixing the seasoning into the meat. Then form the lamb into 4 patties about 3/8 of an inch thick.

• Fold the mint into the yogurt and refrigerate. The further in advance of grill time this is done, the stronger the mint flavour will be (which is a good thing) when the burger is assembled, so be mindful of this.

• Soak the cucumber slices in salt water in order to soften them if you want to fold them for presentation. If you don’t, then skip this process and use them fresh.

• Place a lightly oiled pan on a medium heat and gently fry the sweet potatoes (roughly two tablespoon heaps will form a nice sized hash brown crisp as I call it). Make sure to evenly distribute the heap, and shape it so that when the “caramelization and sticking together” occurs, it’s crispy on the outside but soft at the core, and sits nicely on the patty. This hash brown crisp adds great texture to the burger, as well as a nice contrast to the sharp, salty feta.

(If multitasking isn’t your thing, then do the hash brown crisps before you place the burgers on the grill or in the pan.)

• Fry or barbecue the burgers for about 3-4 minutes on each side or until browned and cooked through. Remove the patties to a plate or cutting board and rest the meat for 5-10 minutes.

• To serve, slice the buns in half and toast the cut sides (or place them on a medium heat in the same pan that the patties were cooked, or in a pan with olive oil).

• Generously layer the bottom bun with the mint yogurt and add a couple leaves of arugula or spinach, with a few slices of red onion. Add the patty, and layer the hash brown crisp on top. Place the cucumber slices, and generously sprinkle the feta crumbles, before popping on the top half of the bun.

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5 Essential Rum Cocktails

By Nick Nunes

FineCuisine | JULY 2016 15

e are Therhole a wof rum lot ktails coc und. aro

There are endless cocktails in the world, and new ones invented every day, but how many of these drinks are true essentials? In this article, we're sharing rum-based drinks everyone should know — the five essentials.

It is highly likely that we may leave out one of your favourites, but that's the beauty of conversation, so please let us know what we're missing!

Rum is a tricky category to limit to five essentials, so I'm sure you understand the challenge of this article.

There are a whole lot of rum cocktails around. More confusingly, rum as a category is broad and deep, because of the variety of spirits on offer in Barbados alone.

Black Vanilla

Barbados Yacht Club

Pineapple Sage Daiquiri

Mountain Blossom

1

2

3

4

Type: Martini Glass: Martini Glass

Type: Mixed Drinks Glass: Old fashioned glass

Type: Mixed Drinks, Daiquiri Glass: Martini Glass

Type: Mixed Drinks Glass: Highball/Long Drink/ Collins

Ingredients: 2-1/2 oz. Mount Gay Extra Old Rum 1/4 oz. Vanilla Syrup 3 dashes Aromatic Bitters Half Nutmeg for garnish Garnish: Half Nutmeg

Ingredients: 2 oz. Mount Gay Extra Old 3/4 oz. Fresh lime juice 1/4 oz. Cointreau 1/4 oz. Velvet Falernum 2 Fine lime slices Garnish: Two fine lime slices

Ingredients: 2 oz. Mount Gay Eclipse Silver Rum ½ oz. Fresh Squeezed Lime Juice 2 each Sage Leaf 4 each Pineapple Cubes ¾ oz. Simple Syrup Garnish: Sage leaf

Directions: Shake well all ingredients with ice, then strain into a Martini glass. Garnish with half of a whole nutmeg

Directions: Shake well all ingredients with ice, then strain into an old-fashioned glass filled with ice.

Garnish with two fine lime slices

Directions: Muddle sage leaf, pineapple cubs, and simple syrup in shaker. Shake vigorously. Strain into chilled martini glass. Garnish and serve

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Ingredients: ½ oz Cointreau 1 oz Mount Gay Rum ½ oz St Germain Elderflower liqueur ½ oz Sweet and Sour mix Garnish: Orange twist and edible flower Directions: Shake and serve over ice into a highball glass

The Desperate Rosemary was a special contribution made by our Previous International Brand Ambassador and Mixologist Chesterfield Browne. This cocktail features our Mount Gay Black Barrel, Fresh Rosemary and Fresh Mango along with Fresh Lime and a splash of Falernum. A great flavourful Martini on a warm summer day.

Silver Daiquiri

5 Type: Mixed Drinks, Daiquiri Glass: Martini Glass Ingredients: 1-3/4 oz. Mount Gay Eclipse Silver Rum 3/4 oz. grapefruit juice 1/3 oz. Maraschino Liqueur Juice of half a lime Garnish: Wedge of lime Directions: Put all ingredients into a shaker with crushed ice. Shake sharply. Strain into a chilled glass with crushed ice. Garnish with a wedge of lime

1 ½ oz - Mount Gay Black Barrel, 1 Sprig Fresh Rosemary, 6 Cubes of Fresh Mango , ¼ oz Fresh Lime Juice, 1 oz Falernum Mixing Instructions In a Boston Shaker muddle: Rosemary, Mango and Lime Juice Add: Ice, Mount Gay Black Barrel and Falernum.

Shake and pour ingredients into Chilled Martini Glass (no ice) Garnish with Slice of Fresh Mango & Sprig of Rosemary Summer Challenge Try making the Desperate Rosemary at home, take a pic and post to instgram with Hashtag #MGDesperateRosemary and tag @MountGayRumBdos and you could win a Cocktail Tour for two (2) at the Mount Gay Visitor Experience Follow Mount Gay Rum on Instagram @MountGayRumBdos and Facebook at Mount Gay Rum Barbados

FineCuisine | JULY 2016 17

DOES YOUR

KITCHEN

Flow?

By Daniel Small

18 FineCuisine | JULY 2016

While the design and layout of the typical Barbadian kitchen has undergone monumental change over the years, the need for efficiency has remained as strong as ever.

Technology, design and space have been the major drivers of change, pushing kitchens towards multi-purpose and efficient equipment that is positioned in a way to create a working system or flow.

When designing, a number of factors need to be considered to ensure your kitchen is equipped to deal with maximum capacity during typical rush periods preceding meal time.

The mobility and ergonomics of a kitchen must be considered to ensure that you or the designated chef of the house can easily move around without bumping into people, equipment and furniture.

By minimising the number of steps needed to take to prepare meals with the necessary love, it’s possible to reduce injury, discomfort and fatigue.

Energy efficiency has risen to the forefront over the past few years, due to the ever-rising cost of utilities. Replacing old equipment and investing in new generation energy efficient equipment can help save on energy costs, improve food consistency and quality and reduce spoilage. Although more efficient cooking equipment may have a higher price, the energy savings often pay for themselves.

For premium efficiency, cooking overnight can be another way to save on energy costs, as your home is likely to be cooler, and you won't be forced to use fans or take counterproductive breaks to escape the heat of the kitchen. A well thought out design paves the way for an efficient

kitchen, which in turn helps create consistently delightful dishes for you, your family and guests to gorge on.

As you begin to make more detailed plans from your preliminary ideas, you want to be sure you will be making a highly functional kitchen, one that will be pleasant, efficient, and physically comfortable to work in. Finding good quality and appropriate cabinets, appliances, doors, and other items is important, but putting them in just the right configuration, with just the right dimensions, is even more crucial.

Here are some of the ideas that may be useful.

•

Don’t assume the window has to be over the sink; you may want storage there. The window can be above the main work counter or elsewhere.

•

In a tight space, inches matter. A 30-in. wide mix-centre counter feels much bigger than a 27-in. one, and a 33-in. one feels positively huge. If passageways are narrow, recessing the refrigerator three inches can make a big difference. Taking pains over small dimensions will definitely pay off.

•

Often a tight kitchen layout will work perfectly for most meals but show its limitations when cooking an elaborate meal for a big group. If so, sometimes a drop-leaf or a rolling cart can be mobilised for more work area, or the kitchen table can become a temporary workplace.

FineCuisine | JULY 2016 19

FC

DINING OUT

Where To Eat This Summer You don’t need us (or anyone else) to

The Fine Cuisine

tell you that Barbados’ list of places to

Hit List

are constantly opening, and at a faster

eat is constantly changing. New spots pace than most people can keep up with.

That’s where we come in. We’re here to help you decide which restaurants are worth your time, with this guide to local restaurants that we think you should know about, and that we think you’ll like.

Open Kitchen is Barbados’ best kept dining secret. Serving rustic dishes with an emphasis on local and organic produce, gourmet coffee and pizza are our specialty.

The location inside of Archers Hall showroom creates a unique dining experience & the adjoining Wine Cave offers an extensive wine selection.

Breakfast & Lunch Monday – Saturday Dinner Friday & Saturday #1 Millhouse Complex Canewood, St Michael Tel: (246) 622 1819 www.facebook.com/openkitchenbarbados

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For those looking for an elegant evening away from the hustle and bustle we recommend that you try Azul restaurant ‘The South Coast’s best kept secret’. Situated within the Sea Breeze Beach Hotel it affords spectacular views over the ocean and the twinkling lights of Oistins Bay. The menu is an exciting fusion of International favourites served with Caribbean Twists, with each dish lovingly prepared by the in house team led by Chef Michael Harrison and Chef Ron Maynard. Try the 3 hours slow poached octopus garnished with edible flowers or the Fresh Oistins Catch served with lemongrass sauce – delicious !. Open Tuesday to Saturday evenings. Re-discover Menu available.

Reservations can be made by calling 428 2825

Champers Restaurant & Wine Bar offers you Flavour, Elegance and Culture at the water’s edge.

Enjoy the romance of waterside dining in our Gazebo or Open Terrace. Stay connected to the corporate world while enjoying a sumptuous meal as we provide you and your clients with free wireless internet.

We take pride in providing unpretentious casual dining in an unforgettable, relaxed atmosphere, offering consistently good value and service aimed at pleasing the most discerning palate through freshness and quality.

Open for lunch and dinner: Lunch: Every day from 11:30 a.m. – 3:00 p.m. Closed Saturdays.

Dinner: Every night from 5:45 p.m. - 9:30 p.m.

For reservations or more information on our mouth-watering menu options, call 434-3463.

THE BEACH BAR WITH A TWIST. Menus: Breakfast/Lunch/Dinner Opening Hours: 10:30 a.m – 11 p.m. for the June – October period.

Happy Hour 4:30 – 5:30 p.m. daily. ·

Delicious food to suit everyone’s palette

·

Live sports televised

·

Fridays @ Surfside – Drink specials from 5 – 8 p.m.; DJ 6 – 10 p.m.

·

Live steel band every Sunday night from 7:30 p.m.

·

Private events and Special Functions

Email: surfsiderestaurant@caribsurf.com (246) 432-2105 FineCuisine | JULY 2016 21

The Dwellings Kitchen Shop For All Your Top Chef Essentials!

The new and improved kitchen department at Dwellings was recently expanded and remerchandised to create the ultimate destination for the home chef. Enter the new kitchen shop to discover all the latest small electrical appliances, cookware, cutlery, storage solutions and gadgets and gizmos aplenty. It is truly a cook’s paradise!

New top brands never before available in Barbados are now all at your fingertips. Find the latest technology in cookware and for all cooktop types with Anolon, Circulon and Cuisinart. A wide range of cast iron cookware is also available with Lodge and Le Creuset. “The demand for pre-seasoned cast iron cookware has been growing due to its durability, affordability and ability to function on all cooking surfaces including induction and grills” says store co-owner Gael Alluard. “We are always looking for international trends, researching new lines and listening to our customers to keep our offer fresh and exciting.”

Another big emerging trend, especially leading up to summer and Crop Over, is healthy cooking. From juicing to steaming, to grilling to salad spinning, you will find everything you need to create scrumptious healthy meals morning, noon and night right here at Dwellings.

With increasing accessibility to the internet and social media platforms such as Pinterest, Instagram, You Tube and the like, customers are inspired to try new recipes and entertain more at home.

There is a growing interest in food provenance and quality and how we nourish our bodies. The preparation of food is also linked to this trend and the best tools must be used to maintain the ingredients’ nutrients throughout preparation. The sharpest knives from Wusthof, OXO digital scales, precise mandolines and spiralizers and cookware with the most even heat distribution and responsiveness, all can be found in Dwellings’ new kitchen shop.

Can’t live without your coffee or tea from the coffee shop in the morning? Invest in a quality cappuccino machine from Delonghi or a beautiful Bodum coffee press and an electric kettle to instantly become your own barista right from the comfort of your own home.

In the long run, you’ll save a bundle of money and time and get a better quality drink too.

In addition to all the goodies, two full time kitchen experts are on hand to help you find the best tools for your next cooking creation.

Their in depth knowledge of the products allow them to guide customers through the selection of the right utensils for their next masterpiece while giving them the best value for their money.

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3

Helpful Kitchen Tips

Defrost Meat On Aluminum Trays The fastest way to defrost meat is under a cold running tap. But if you want to save water and speed things up a bit, place your meat on an aluminum sheet tray or skillet. Aluminum is a great conductor of heat and will draw energy from the surrounding environment into your frozen meat much faster than a wooden cutting board or wood or stone countertop.

Taste Meatball And Burger Mixtures Before You Shape Them There aren’t many worse things than spending the time to season a batch of minced meat, cooking it and serving it, only to discover that it doesn't have enough salt in it or is lacking some herbs and spices.

Here's what I do to avoid such disasters: When making burgers or meatballs, take a small, dollar-sized chunk of your mixture and fry it in a skillet and taste. Adjust seasoning levels in the mixture accordingly.

Get A Hand Blender Whether it's puréeing soups directly in the pot, getting rid of ugly lumps an alfredo sauce, or making mayonnaise or hollandaise in a couple minutes, the hand blender is the tool for the job.

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