A Day at La Cabane by Vaudio Creative

La

To Warren and David

What's On The Menu

Sunrise Noon

La Cabane Morning, Earth below, Sky above, Peace within…

Ingredients

Coffee & Friends

Homemade Granola

Coco-Berry

Smoothie Bowl

Mango & Coconut

Chia Pudding

Juices

Smoothies

Ingredients

Sam’s Hot Pepper Sauce

Oink and Moo, Our local butcher.

Beef Tartare

Meet Fin & Tails Fisheries

Batts Rock Ceviche

La Cabane Commitment to Food Sustainability

Grilled Lobster à Absinthe.

Grilled Half Chicken

Mango Salad

Mediterranean Couscous

Papa Jules Salad

A tasting in Cotes de Provence

Rosé Sangria

Bajan Garden Punch

Coco Loco

Mexico Trip

Aperitif

Tara’s Tequila

Pesto / Hummus and Egg Plant dip

Mahi-Mahi Brochette

Fish Wrap

Dark & Stormy

Rum Punch

Beetroot Salad

Braised Beef

Pork Belly Dancer

Hanging Tender

Sea Cat Fettuccine

Whole fish

Rum Negroni

Old Barbadian

Mount Gay, the spirit of Barbados

Bread and Butter pudding

Banana Flambé

Index – Glossary

Acknowledgment

Our Story

Our story begins with two friends turned business partners from the South of France on the French Riviera; Clement Meniaud and Julien Gualdoni; me, the cool one. Clement was born in Nice, while I, commonly called Papa Jules, was born in St. Tropez.

Clem and I have known each other for over half of our lives. We have always lived by the experience, whether surfing, going to parties, drinking the best or dancing the worst. We embrace the fun things in life and want to bring that experience to others; hence, we created a place to share these experiences with our guests and friends with our fantastic team’s support.

In French, “La Cabane” means “the hut”, and it was inspired by memories of a short French summer where people were allowed to open their restaurants on

public beaches for four months a year. These pop-up restaurants were made of wood and bamboo and were easily dismantled. They would be built in a month, used for three months of service, and then taken down in two weeks. As you can imagine, the kitchens were small and basic, everything was handwritten, and there was no internet connection or cash till system back in the day. The concept was simple and effective. The menus were short and easy to produce, using fresh ingredients from the market and a good and extensive wine list –mainly “cote de Provence” Rose from a local producer.

There were deejays pumping music as these pop-up restaurants would be open from 9:00 a.m. until 7:00 p.m. The atmosphere would begin at a slow, relaxed pace, then from 5:00 p.m. until closing at 7:00 p.m.; people would start to dance on tables after a heavily boozed lunch as the enjoyment of the music took over.

This is precisely what Clem and I wanted to achieve by opening La Cabane, and it’s not too far off.

For me, it began with a visit to Barbados in 2009, and it wasn’t long before I called this beautiful island home. There was no better place to bring La Cabane to life!

As with every incredible journey, there were obstacles; our greatest one was the location. For Bajans, the Batts Rock location wasn’t ideal. Historically, it was unsafe, particularly at night, where drugs arrived on the beach from South America by boat, and many muggings occurred.

The beach itself is also obstructed by Manchineel trees. Nevertheless, there was a vision. Clem and I thought that if one were to add some lights to this dark place, it would attract people and put the beach back on the map. The natural, unique beauty and tranquillity of the Batts Rock beach made it a no-brainer for us.

On September 1st 2018, La Cabane became a reality after building the structure from scratch in just three months. Located on Batts Rock beach, St. Michael, neighbouring the West Coast of Barbados, we serve premium quality foods and beverages inspired by the Mediterranean, with impeccable, smooth service on one of the island’s most beautiful beaches. Our guests feel they have entered “the place to be” in Barbados - if not the Caribbean.

As our friends say, “There is no other place in Barbados where you can eat with your toes in the sand.” La Cabane is the perfect paradise location where fantastic memories are made, and people travel together from far and wide because they long to be a part of the experience. They long to taste the passion, feel the love and join the excitement!

As you read this book, we hope you will love La Cabane as much as we do and learn who we are and why we came to be. Despite the many recent challenges, La Cabane is celebrating its third year. We’re very thankful to our entire team, friends, guests and supporters! This is Our Story.

~ La Cabane, life’s a beach

Our Inspiration

La Cabane is constantly evolving. What started as an idea became a restaurant. What began as a feeling led to an experience. And, for many, what began as a reservation became a way of life.

Over time, La Cabane has made many friends and has become a place to create the best memories. Our team is a fantastic group of people, and we count ourselves lucky to have them. The Chef’s recipes are irresistible, the cocktails are addictive, and our suppliers and partners make this business worthwhile, even during the most challenging times. In our short time, we have grown tremendously, and we continue to succeed in many ways that aim to benefit our team and our communities.

La Cabane is not just somewhere to eat, drink and watch the sunset (though we agree these are essential), but it’s also a place of healing and relaxation. It’s a

place to connect, learn, and feel alive. La Cabane is a way of life, from early sunrises to sunsets and moonlit skies. There’s so much to share. Because of this (and my long-time dream to produce a book), we present the La Cabane Lifestyle book.

I hope you love all the things you will learn and that you, too, make La Cabane your way of life.

See you inside . . .

La Cabane Morning Earth below, sky above, peace within . . .

In the shade of the Manchineel trees, just a few yards away from the restaurant, you’ll find the Lead Instructor and Owner of Flow Yoga Barbados, Tiffany Skinner. Her passion for yoga sparked from a scene like this, a rooftop sunrise session in the Spanish countryside surrounded by orange and lemon trees and other lush flora.

“Close your eyes, focus on your breathing”. It was as if Tiffany knew precisely what her class needed, a moment to themselves. You could hear the birds, the crashing waves, and the distant sounds of conversation and laughter. All of which dissolved into the background during Savasana, the practice of laying limbs stretched outwards in silent meditation.

For Tiffany, practising yoga in the warmth of the Caribbean, right next to the ocean, is an honour as it

allows you to be in a healing space. “It’s physical, it’s mental, and it’s healing on so many levels. Once you sit on your yoga mat, close your eyes and breathe into that connection of all that surrounds us – the colours, the trees, the sand. All senses are interconnected, and you can’t not be calmed by that. No matter what you are going through.”

Regardless of your level of expertise, yoga is known to relieve stress, and increase balance and flexibility. For those constantly on the go, it relaxes you and promotes better sleep. For those struggling with any joint or arthritic pain, there are benefits for you too. Once you descend the winding path to La Cabane, you will immediately see why this is Tiffany’s chosen place. The colours, the sounds and the immersion in nature make mornings at La Cabane a true oasis.

Pineapple Ginger

Only a single pineapple fruit is produced per plant in a season. The golden fruit contains bromelain enzyme, the digestive aid that helps with protein breakdown. The enzyme reacts with the protein in the meat, breaking it down and enabling the marinade to be absorbed. This is why pineapple juice is one of the most preferred tenderisers. We inject it into our pork at La Cabane for tenderness and flavour.

Ginger grows year-round in Barbados, as it thrives in warm climates. It is zingy and warming, with a distinctive aroma and zesty flavour that compliments any sweet and savoury dish. Ginger is a natural anti-inflammatory known to help with blood sugar regulation and provide gastrointestinal relief. At La Cabane, we use ginger in one of our most famous drinks – the “Dark & Stormy” (recipe on page ??).

Cucumber

Cucumber is low in calories, high in antioxidants and contains many essential vitamins and minerals. It’s an effortless addition to your diet. I like to put it in my smoothie in the morning as it promotes hydration and doesn’t impact too much on flavour.

Carrot

This root vegetable is crunchy, tasty and highly nutritious. It lowers cholesterol levels and the risk of cancer. The bright orange colour is from Beta-Carotene, which contains antioxidants that your body will convert into Vitamin A. And the myths are true; carrots will help with your vision!

Mango

One of my favourite fruits and a Barbadian staple, mango is sometimes sweet and meaty, occasionally tangy and mostly juicy. Although the Caribbean is warm year-round, mango is a seasonal summer fruit. It is an excellent source of magnesium and potassium, which can help regulate blood pressure and stabilise the digestive system. There are around four hundred mango varieties, but the ones in Barbados are of the “Julie” and “Pawi” varieties.

Tumeric Kale

Turmeric is great for the heart, reduces inflammation, improves memory performance, and helps fight depression. It is highly versatile – use it in everything from tea to a chocolate protein shake. Be careful how you handle it, as its vibrant colour will leave a stain!

The champion of green vegetables, this superfood is one of the most nutrient-dense foods, loaded with fibre and iron (cooked kale provides more iron per ounce than beef). It is also low in calories. There are many healthy minerals in kale, some of which are low in our modern diet. Use it in salads, dry them up to eat as a kind of chip, or throw them into a smoothie.

Beetroot

Juicing beetroot offers many health benefits, which the cooking process removes. Beets are rich in Folate (vitamin B9), which helps cells grow and function. They’re also high in Vitamin C and are credited for lowering blood pressure, increasing blood flow, and slowing the signs of ageing.

Coffee & friends –the best blend

What started as a chance encounter at the Cliff restaurant quickly became a friendship cemented by a shared love of paddleboarding, surfing and a good cup of coffee. If there’s one thing Dominic and I agree on (other than that I schooled him on what real coffee is), it’s that coffee isn’t just a beverage but also an ingredient. Just like onion or sweet peppers. Cooking coffee from its raw state determines the degrees of flavours and helps deliver a pleasurable drinking experience.

Anyone who loves and appreciates coffee has heard the name Wyndhams. You may have seen it on a supermarket shelf or even enjoyed a cup on your last La Cabane visit and didn’t know. Wyndhams has won awards in the UK for their Soup Bowl blend, named after one of the best surf breaks in the world. Like the break, this blend is round, rich and iconic. Its full-bodied flavour and berry note transport you to coffee heaven.

“Everything we do at Wyndhams is about enhancing Barbados. Our goal as a company is to make our coffee one of the best in the world. We want to be recognised for things people don’t think would come from the Caribbean. I want people to think about Barbados when they drink our coffee –the beaches, beautiful people, pleasure and the sunshine,” Dominic shares.

The connection between Wyndhams and La Cabane is as unique as our friendship. It is not uncommon to see us surfing the West Coast waves before settling in with a cup of coffee or Negroni. After all, when you’re in Barbados, you should embrace it and live life to the fullest. Sip cocktails on the beach, take long walks and have an espresso. We both took risks to create something beautiful and enhance the island we call home, so it’s only fitting that we enjoy it together.

“I am inspired by those who challenge the status quo, challenge perceptions and go against the grain. Those who create beauty, like Jules. They inspire me. Barbados is better because La Cabane and Wyndhams are in it. Working together makes us very proud.”

Homemade Granola

3 to 4 SERVINGS

There’s a lot to love about our homemade granola. Subtly sweet with hints of spice, it’s fresher, healthier and tastier than store-bought granola. Adding salt enhances the flavour and brings out the delicious natural sweetness.

Ingredients

• 4 cups rolled oats

• 1 cup sliced almonds

• ¼ cup mixed seeds

• ½ cup coconut oil

• ⅓ cup liquid sweetener

• 2 tsp vanilla extract

• 2 tsp cinnamon

• ¼ cup raisins

• ¼ cup craisins

• ¼ cup nut butter

• ¼ tsp salt

• ½ cup yoghurt

• ¼ cup fresh fruit of your choice

How To Make It

1. Preheat the oven to 270° F.

2. Toss the oats, almonds, and mixed seeds in a large bowl.

3. Combine the remaining ingredients in a small saucepan. Heat the mixture for 4 to 5 minutes over medium heat until warm but not simmering, whisking until evenly combined. Remove from heat.

4. Drizzle the mixture over the dry ingredients. Gently toss until evenly combined.

5. Spread the granola out evenly over a baking sheet lined with parchment paper.

6. Bake for 25 minutes, stirring every 5 minutes. Bake until the granola is lightly golden on top. Remove from the oven and let cool.

7. Serve in a bowl with yoghurt and top with fresh fruit.

Coco-berry Smoothie Bowl

Ingredients

• 1/2 cup frozen mixed berries

• 2 frozen bananas

• 1/4 cup coconut yoghurt

• 1/4 cup full fat coconut milk

• 1/2 tbsp cocoa powder

How To Make it

A great La Cabane morning starts with the most important meal of the day – breakfast. Try this smoothie bowl topped with your choice of seasonal fruit for an energising breakfast.

Fun Facts!

1. Put all ingredients in a blender and blend until smooth.

2. Divide between bowls and top with fresh fruit and seeds of your choice.

3. Drizzle with agave to serve.

In Barbados, “Cocos Nucifera” grows on trees all over the island. It’s high in potassium, low in calories, and promotes healthy skin. Coconut water is heavily used in La Cabane cocktails and is one of the most refreshing drinks when served cold.

Mango & Coconut Chia Pudding

2 SERVINGS

The best thing about this Mango Coconut Chia Pudding is that you can enjoy it guilt-free. It’s perfect for hot days and lazy mornings. Eat within four days.

Ingredients

• 1 cup almond milk

• 1 cup coconut milk

• ½ cup chia seeds

• ½ lemon, zested and juiced

• 2 tsp agave syrup

• ⅔ cup (⅓ cup per serving) fresh fruit (for topping)

• 1 mango ( Julie variety)

How To Make it

1. In a bowl, mix almond milk, coconut milk, chia seeds, lemon juice, and agave syrup until well combined.

2. Cover and chill the chia mixture in the fridge for at least 8 hours, or preferably overnight. The texture should be creamy and thick.

Juices

Kale Kicker

Ingredients

• 1 handful kale, destemmed

• 2 cucumbers

• 4 gala apples

Method

• ¼ cup pineapples

• Dash cayenne pepper

1. Process all ingredients in a juicer.* Mix, then pour into a glass bottle or jar and refrigerate. Enjoy chilled.

*If using a blender, in a high-speed blender, combine all ingredients and blend until smooth. Strain the mixture before refrigerating.

Slow the Beet

Ingredients

• 4 medium beets

• 4 gala apples

• ½ tbsp lemon juice

• 1 thumb-sized piece of ginger

• 4 oz coconut water

Golden Juice

Ingredients

• ¼ cup pineapple

• 3 medium carrots, chopped

• 1 thumb-sized piece of ginger

• 1 thumb-sized piece of turmeric

• 4 oz coconut water

• Dash black pepper

Method

1. Process all ingredients in a juicer.* Mix, then pour into a glass bottle or jar and refrigerate. Enjoy chilled.

Method

1. Process all ingredients in a juicer.* Mix, then pour into a glass bottle or jar and refrigerate. Enjoy chilled.

Smoothies

Hulk Smoothie

For a natural energy drink or a quick, wholesome breakfast, try this protein-rich smoothie.

Ingredients

• 2 bananas

• 2 tbsp vegan protein powder

• 1/4 cup almond butter

• 1/4 cup almond milk

• 1 scoop of Ice

Make it

1. Put all the ingredients in a blender and blitz until smooth.

2. Pour into two tumblers and serve.

Tropical Smoothie

This tropical smoothie is packed with fruity goodness and fibre. It’s simple to make and delightfully refreshing. For a thicker smoothie, add an extra banana.

Ingredients

• 1/4 cup mango

• 1/4 cup pineapple

• 1 banana

• 1/4 coconut yoghurt or milk

• 1 scoop of ice

Make it

1. Put all the ingredients in a blender and blitz until smooth.

2. Pour into two tumblers and serve.

Ingredients

Sweet Potato

Basil

Chicken

Amberjack

Red Snapper

Lobster

Mahi Mahi

Sweet potato is not actually a potato. A naturally sweet tuber in the morning glory family, one sweet potato contains 400% of the body’s daily requirement of Vitamin A. It’s also high in antioxidants, which can protect the skin from damage.

Basil (pronounced BAY-zil, not BAH-zil, which is the name of a British person). Fresh Basil is so darn delicious that the health benefits are almost inconsequential. But there are many, so here we go. It is antiinflammatory, great for the digestive system, promotes a healthy gut and fights depression.

Sweet Potato Basil Chicken

We love chicken at La Cabane (as does most of Barbados)! Our BBQ chicken is flavoured with a herb rub mix of rosemary, garlic, and broad-leaf thyme for a signature taste that makes this dish one of our most popular. Our chickens come from Flint Hall Farms and are free-range, of course.

Amberjack

Amberjack is a delicious fish with a subtle, sweet taste. The meat is firm and perfect for grilling. It’s a seasonal fish only available at La Cabane during summer. Consider yourself lucky if you’re at La Cabane when it’s the Catch of the Day.

Red Snapper contains high iron levels, making it a good fish for anaemic persons. It also helps with heart disease and lowers blood pressure. Red Snapper is plentiful in Barbados and can often be found on our menu.

Red Snapper Lobster

This delicacy is available seasonally, usually between July and September. When in season, they’re caught in the early morning hours at 5 a.m. between Speightstown and Six Men’s Bay, using a lobster pot and securing up to six each time. Next time you visit La Cabane during lobster season, ask for the Grilled Lobster À L’absinthe (page ??) for a delicious preparation of the fleshy delight.

Chives

Chive grows in Barbados year-round. They’re an incredibly versatile herb that can be used in many different dishes –fish, soups, pancakes – and even as a garnish.

Mahi Mahi

A white soft meat fish that can be prepared in many different ways, Mahi Mahi is best enjoyed grilled. Its versatility makes it a chef’s favourite because its texture remains the same regardless of the fish’s size. Enjoy it in our Mahi Mahi Brochette (Page ?) and Batts Rock Ceviche (Page ?).

Sam’s Hot Pepper Sauce Ingredients

• 5 ½ lbs scotch bonnet pepper

• 3 oz dijon mustard

• 10 oz white onions

• 10 oz garlic

• 5 cups distilled vinegar

• 2 cups olive oil

• 8 oz salt

Nothing compares to the unique flavour combo you will find in a Bajan pepper sauce (not to mention the fiery kick), and Sam’s variation is no different. It’s simple to make, lasts for up to 6 months in the fridge and is best enjoyed when paired with meats and other recipes found throughout this La Cabane book.

How to make it

1. Wash scotch bonnet peppers and place all ingredients in the blender.

2. Blend for 1 minute until the consistency becomes like a purée. Bottle and keep in the fridge.

Shelf life: 6 months in the fridge.

Designed

Distributed by: Les Cow-Boys de La Cabane Batts Rock - Barbados

Oink and Moo our local butcher

Abeautifully aged tenderloin is an absolute pleasure to the palate; rich in flavour and buttery in texture with a heavenly aroma. Pair it with a crispy sweet, or slightly drier wine to create a truly indulgent experience. You’ll thank me later.

When I first met Guillermo, his passion for meat and wine (naturally) caught my attention. From local beef, pork and chicken to the ever-tender lamb, there was always something about the flavours and textures of the meats he produced that lent themselves well to any combination of seasonings. Since branching off on his own to create Oink and Moo, I am an even happier customer, and I am not the only one.

Far into the distant fields of the St Joseph Oink and Moo Farm, it is incredible to see the cows, sheep and even goats. As I watch them graze in the peaceful tranquillity of the Barbadian countryside, it’s clear that they are a product of their environment.

“Our meat is free range and grass-fed. No preservatives or fillers are used in our products; that makes the difference in the quality of the meat.” And it’s true - you can taste it. Growing up on a farm in Argentina has undoubtedly shown him how to rear the best animals. Guillermo is involved in the entire process, from the insemination of the animal to the slaughtering and ageing of the meat. “The ageing process for the sirloin steak usually takes twentyeight days. We age to help release the animal’s muscle, which stiffens during the slaughter.”

At La Cabane, we usually cook our meats at a lower temperature and for an extended period because, as Guillermo confirms, grass-fed animals tend to be slightly tougher than American or filler-fed animals, but the taste is exceptional. Anytime you visit us, you’ll be sure to find a range of Oink and Moo’s signatures, including sausages, local lamb, steak, roast beef and last but not least, chicken.

Beef Tartare

Experience the bold flavours of Beef Tartare with this easy-to-make recipe. Using only the freshest ingredients, this dish is sure to surprise and delight your taste buds!

Ingredients

• ½ onion

• Capers

• 4 oz sirloin steak

• 4 dashes of Tabasco sauce

• Worcestershire sauce to taste

• 1 Tbsp. Dijon mustard

• 1 egg yolk

• Salt and pepper to taste

How to make it

1. Finely dice the onion and chop the capers.

2. Grind the sirloin steak or finely dice it into small cubes.

3. In a mixing bowl, combine the sirloin, onion, and capers.

4. Add Tabasco sauce, Worcestershire sauce, mustard, egg yolk, salt, and pepper to the bowl.

5. Mix all the ingredients thoroughly using a spoon or your hands.

6. Taste the mixture and adjust the seasoning to your liking.

7. Once the mixture is well combined, shape the beef tartare into small portions on a plate or platter.

8. Serve chilled, alone or with a side of your choice.

Meet Fin & Tails Fisheries

There’s something about being on the ocean. The sound of the waves and the tang of salt on your lips is invigorating. It makes you feel at ease and is one of the many things Ken loves about being a fisherman.

What turned into a passion began as a teenage summertime hobby enjoyed with friends and family. Before answering the ocean’s call, Ken spent almost a decade managing a car rental company. When presented with the opportunity, he gladly traded his desk job for diving into the depths of the sea in search of the La Cabane favourite –Jack Fish.

Fin & Tail Fisheries is jointly owned by Ken and his brother Corey Nurse. For the past two years, they have

been supplying La Cabane with Mahi Mahi, Amber Jack, Black Jack, Jack Fish, Red Snapper, Lobster, Cavalli, Congalee and whatever Chef Ryan decides to cook up. Lobster is another La Cabane favourite our customers eagerly await the start of the season to enjoy.

Ken enjoys the relaxing vibes and loves that everyone is warm and welcoming at La Cabane. We’ve come to think of him more as family, and we take every opportunity to hop aboard one of his fishing boats with some ceviche and a bottle of wine! The next time you order one of our seafood dishes, remember Ken, the fisherman who braved the waves to make your dish possible.

Batts Rock Ceviche

6 SERVINGS

I remember the first time I tried ceviche. It was in Tahiti, and man, was it delicious! I particularly remember the coconut milk’s sweet, nutty flavour, an optional addition primarily used in the Pacific regions. At La Cabane, we also add coconut milk.

Originally from Peru, ceviche is typically made with Mahi-Mahi and cured in fresh lime juice. The lime is used to marinate and “cook” the fish. But don’t let me spoil it for you. Follow the recipe below and try our ceviche for yourself!

Ingredients

• 5 lb Mahi-Mahi

• 1 cup lime juice

• 1 oz finely chopped coriander

• 1 oz finely chopped marjoram

• 1 oz finely chopped celery leaves

• Salt to taste

• Sam’s Pepper Sauce to taste (page ?)

• 1 red onion, diced

• ½ cup coconut milk

How To Make it

1. Cut the Mahi-Mahi into small cubes and set aside.

2. In a large mixing bowl, combine the lime juice, cilantro, marjoram, celery leaves, salt and pepper sauce. Mix well.

3. Add the onion and Mahi-Mahi and toss to coat the fish in the marinade.

4. Taste the ceviche and adjust the seasoning as needed.

5. Cover the bowl and place it in the refrigerator to chill for 30 minutes.

6. When ready to serve, add the coconut milk and mix well to coat evenly.

(We serve this ceviche as an appetiser with a side of breadfruit chips.)

La Cabane’s Commitment To Food Sustainability

At La Cabane, we take our commitment to food sustainability and its environmental impact very seriously. We proudly follow the example set by Slow Food in our outlook, practices and daily operations. Julie and Ian McNeel (the founders of Slow Food Barbados) began the project in 2010 and are the pioneers of the farm-to-table movement in Barbados. At La Cabane, we use local and seasonal produce whenever possible to support the local community of growers in Barbados. Produce is sourced from farmers committed to a high level of environmental stewardship and practices that benefit the local community. Our farmers adhere to the sustainable philosophy of leaving the land in better condition for future generations and minimising the use of fertilisers and other agents which negatively impact the environment.

To protect the future of the marine environment, we have a strict policy of only serving sustainable, locally caught fish. We use special lights at the restaurant to protect the local turtles so as not to attract them and disrupt their reproductive cycles.

Behind the bar, we stock several small-batch and conscientiously produced spirits. Still, we rely heavily on our local rum partner Mount Gay, which has a multifaceted sustainability program across environmental, agricultural, and community initiatives, aiming to employ 100 per cent sustainable agriculture by 2025.

“With every bite we take, we have an opportunity to explore how eating can be a restorative and regenerative act. How our food system and supporting local agriculture can be a delicious way to create biodiversity, mitigate climate change and increase food security. “

—Ian McNeel (Slow Food)

Our ties to local farmers, fishermen, brewers and the like mean that overall we have reduced our environmental impact. Buying local not only helps to reduce carbon emissions and air pollution from transporting goods from other parts of the world. It also ensures that we play a role in supporting the growth of our local industries. The La Cabane team monitors and manages our energy usage and recycling habits in our daily operations. Recycling bins have been allocated within the Batts Rock area for our guests and the general public. We have also banned the use of all plastics and only utilise biodegradable or reusable equipment and tableware.

Currently, 90 per cent of our menu is farm-to-table, and we will continue to strive toward the 100 per cent mark.

Grilled Lobster À L’absinthe

Caught on the island’s West Coast by our local seafood supplier, Ken, lobster is a seasonal menu offering at La Cabane. It is a delicacy our guests have come to enjoy and by their accounts, worth the wait! We’re excited for you to experience it too. Bon appetit!

Grilled Lobster Ingredients

• 8 oz lobster tail, split in half lengthwise

• Salt & pepper to taste

• 1 oz olive oil

• 1 oz Absinthe

• Tarragon butter

How To Make

1. Preheat grill to medium-high heat.

2. Scoop out the lobster meat from the tail, ensuring there are no shell pieces or entrails. Season the meat with salt and pepper.

3. Drizzle inside the lobster shell with oil and transfer the seasoned meat back to the shell.

4. Place lobster tail on grill for about five minutes until cooked. (Once fully cooked the meat will transform from transparent to white.) Remove from heat.

5. Drizzle with absinthe and finish with a spread of Tarragon butter.

Tarragon Butter Ingredients

• 5 cloves garlic

• ½ cup olive oil

• 3 oz butter (room temperature)

• 4 oz chopped tarragon

• Salt & black pepper to taste

How To Make

1. Preheat the oven to 350° F.

2. Place the garlic on your cutting board, and using the flat side of a wide knife, press down firmly but gently to break (not smash) them. Remove the peel and cut off the stem ends.

3. Spread the peeled garlic in one layer in a glass casserole dish. Pour enough olive oil over the garlic so that it is completely submerged. Place in the oven to roast for 20 minutes.

4. Remove from oven and let cool.

5. When cooled, add the roasted garlic and remaining ingredients in a blender and blend until smooth.

Grilled Half Chicken

2 SERVINGS

Ingredients

• 1 free-range whole chicken (3.5 lb)

Brine:

• ½ cup vinegar

• 32 oz water

• 1 oz salt

• Marinade:

• 3 oz rosemary, chopped

• 10 cloves garlic, chopped

• 4 Tbsp. mixed local herbs

• 4 oz olive oil

Pimiento sauce:

• 1 cup Pimiento pepper

• ½ cup sweet chilli

• ¼ oz tarragon

• ¼ oz thyme

• 2 cloves garlic

• 1 oz basil

• 1 oz hot sauce chipotle pepper

• ½ oz olive oil

Adding chicken to the La Cabane menu was a must, as it is a beloved staple in Barbadian cuisine. Through much experimentation, we found the perfect-sized chicken, not too large to take ages to cook nor too small to leave nothing but the plate to admire. To maintain consistency, we settled on a formula with our local supplier, using free-range chickens grown for eight weeks and fed naturally. The result is a delicious and flavourful chicken.

How To Make

1. Cut the chicken in half and clean thoroughly.

2. In a large bowl, mix together the vinegar, water, and salt to make the brine. Add the chicken halves and soak for 1 hour.

3. Remove the chicken from the brine and pat dry with paper towels.

4. In a separate bowl, combine the rosemary, garlic, mixed local herbs, and olive oil to make the marinade. Rub the marinade all over the chicken halves. Cover and refrigerate for 24 hours.

5. Remove the chicken from the refrigerator 15 minutes before cooking. Season with salt and pepper.

6. Heat a grill to a low flame and place the chicken halves on the grill, occasionally flipping until fully cooked.

7. While the chicken is grilling, prepare the Pimiento sauce by blending the Pimiento pepper, sweet chilli, tarragon, thyme, garlic, basil, hot sauce chipotle pepper, and olive oil in a blender.

8. Once the chicken is fully cooked, remove it from the grill and serve it with Pimiento sauce.

Mango Salad

This salad is a La Cabane customer favourite, featuring mango as the star ingredient. We use mango in both sweet and savoury dishes to bring the vibrant taste of our island to every plate. Trees overflow with ripe, juicy mango during the peak season between July and August, making it a beloved summer staple.

Mango Salad

Ingredients

• 2 oz mixed salad greens (mustard, rocket, watercress, red and green lettuce)

• ½ oz extra virgin olive oil

• 2 cherry tomatoes, cut into halves

• 1 oz walnuts

• 3 slices mango, peeled and finely sliced

• 2 oz feta cheese

• Salt and pepper to taste

How To Make It

In a mixing bowl, combine salad leaves, extra virgin olive oil, cherry tomatoes, and walnuts. Season with salt and pepper to taste.

1. Place sliced mango at the base of a serving dish. Spoon the salad mixture over the mango.

2. Sprinkle feta cheese over the salad and top with mango dressing.

Mango Dressing

Ingredients

• ¼ cup water

• 2 oz fresh mango

• 1 star anise

• 1 oz cardamom

• Olive oil (optional)

How To Make It

1. Add the water, mango, star anise, and cardamom to a pot.

2. Bring the mixture to a boil, then reduce the heat and let simmer for 6 minutes.

3. Remove the pot from the heat and let it sit for one hour.

4. Remove the star anise and cardamom, then stir the mixture until it reaches a smooth consistency.

5. If the consistency is not yet satisfactory, add a small amount of olive oil (not extra virgin) and stir until the desired texture is reached.

Nutrition & Fun Facts!

• Mango is not only delicious but also a symbol of love!

• If you want to ripen a mango quickly, try storing it in a paper bag at room temperature.

• Mango is a nutritious fruit that provides us with vitamins A and C, as well as fiber.

• The exact vitamin content of mangoes may vary based on the type of mango and its level of maturity.

• Green mangoes have a higher concentration of Vitamin C, while the Vitamin A content increases as the fruit ripens and matures.

Mediterranean CousCous

Couscous is a traditional North African dish. Often thought to be a grain, Couscous is a type of pasta made from a mixture of semolina flour and water. At La Cabane, we serve the Israeli variety, which is golden in colour with a mild earthy aroma. Unlike regular couscous, it is toasted after granulation, resulting in a nuttier flavor and chewy texture.

CousCous Ingredients

• 1lb Israeli couscous

• 1 cup boiling water

• 2 oz olive oil

• 1 cucumber, deseeded and sliced into ¼-inch chunks

• 12 cherry tomatoes, halved

• ½ onion, finely chopped

• 2 oz rocket leaves

• 14 Kalamata olives, halved

• 1 oz feta cheese

• Red pepper dressing

How To Make It

1. Place the couscous in a bowl and add 1 cup of boiling water.

2. Cover the bowl with film wrap, allowing the couscous to absorb the water and cook.

3. Test the texture (taste) and cook until satisfied. Stir using a fork and add olive oil.

4. Add the remaining ingredients and mix using a spoon.

5. Plate and dress with red pepper dressing.

Red Pepper Dressing

Ingredients

• 1 red pepper

• 1 cup extra virgin olive oil

• Sprinkle of salt and black pepper

• 2 garlic cloves

• 1 oz Dijon mustard

• ¼ oz Chipotle pepper

• ¼ oz thyme

How To Make It

1. Season red pepper with olive oil, salt and black pepper and place in a roasting pan.

2. Roast in the oven at 350°F for 10 minutes.

3. Remove from the oven and let it rest in a covered container for 10 minutes.

4. Remove the skin from the red pepper using your hands.

5. Blend the skinless red pepper and remaining ingredients until smooth.

Papa Jules Salad

This salad brings back such fond memories for me. As a child, I remember my mum visiting the St. Tropez markets on Saturday mornings to get the best and freshest ingredients for a special salad, much like this one. The Papa Jules Salad is very Mediterranean in style, and I hope that it brings you the same happy, healthy and ambitious feeling it gives me.

Salad

Ingredients

• 2 oz mixed leaves (Mustard, Rocket, Watercress, Red and Green lettuce)

• ½ oz Extra Virgin Olive Oil

• 3 cherry tomatoes

• 1 oz apple Slices

• ¼ oz Red Onions sliced

• ¼ oz Red Pepper

• ½ oz Avocado Pear sliced

• ¼ oz Cucumber sliced

• 4 Kalamata Olives

• ½ oz Blue Cheese

• Salt and Pepper to taste

Balsamic Dressing

Ingredients

• ¼ cup Balsamic vinegar

• ¼ cup Olive Oil

• Seasoned Salt and Pepper to taste

Make It

1. Wash salad leaves and place in a bowl. Add extra virgin olive oil, cherry tomatoes, apple slices, red onion slices, red pepper, sliced avocado pear, cucumber slices, kalamata olives, and blue stilton cheese - or as we’d say in France, “Roquefort!”

2. Sprinkle salt and black pepper to taste. Mix in enough balsamic dressing to coat salad leaves. Toss and enjoy!

Minuty is my number one choice

It is not about the popularity of the name, or the contemporary beauty of the bottle. With Clement and I calling the South of France home, him from Nice and I from Saint-Tropez (Home of the Minuty Estate), it’s only natural for us to have a connection to this special blend.

As a child, I remember my father taking my brother and I to pick up the “vin de table” from a winery next to our house on Saturdays. They were doing Biodynamic wines, a way of farming that encouraged a balanced and resilient land at its best without manipulation. Biodynamic methods were used to grow the fruit and also during post-harvest processing. These organic farming methods avoided using most pesticides and employed compost as fertiliser.

Every week, the winery would directly pump the wine from the vat (the large basin housing the wine) to our plastic cube, which expanded as it filled. This method prevents the wine from coming into contact with oxygen, which can destroy the complex flavours and taste and even alter the colour of the wine when exposed for too long.

With childhood memories like these, it’s not enough

to say we like wine; we love it! And, of course, there is a special love for the “Cotes de Provence”. It is in our culture. It is what we grew up on.

Clement and I have many more memories of growing up in the South of France. This is why it is always so special when we return and reunite with friends and family. What we love most is the social aspect, as you may have guessed. The coffee shop at the village marketplace in the morning with fresh, warm croissants; the endless “Apero” drinking “Pastis”; the boozy lunch on Pampelonne beach near Saint-Tropez; and the late dinners in the restaurants in the old village which take bookings until 10:00 or even 11:00 p.m. during the season. The way the French dine at such a slow pace makes it feel like we spend all day drinking and eating. But we are not complaining; that’s how we like it.

My favourite time to return home is in September during the harvest. I love to take in all the activities at the wineries. Unlike most of the year when they are at a slow pace, very sleepy I’d say the grape picking and “vinification” is an exciting time! This takes place in Domaine de Minuty at Gassin, a few kilometres from

Saint-Tropez, where Clement and I always go to see our guys, François and Jean-Étienne Matton. We became good friends with these two brothers because they were genuine, down-to-earth, and authentic. Everything you would expect from a family of winemakers for over three generations. Their way of living is infectious, and it is reflected throughout their production line, from the grape picker to the customer. You will surely see one of the brothers at the end of the conveyor belt scrutinising every grape as they go into vinification.

In 1936 their grandfather, Gabriel Farnet, bought the Chateau Minuty and developed the business with his only daughter Monique, Francois and Jean-Étienne’s mom. Later, in the 1960s, Étienne Matton, a notary from the North of France, fell in love and took Monique ‘off the market’, and both of them increased the “Vignobles”. In recent years, as the two brothers, sons of Étienne and Monique, took over the business, their main priorities have been to restructure the types of grapes used and plant higher quality vines. Domaine Minuty leads out of the hundreds of wineries in “Cotes de Provence”. They spread more inland on 160 hectares from “La Presqu’île de Saint-Tropez” and Vidauban. Of the many wineries I’ve visited, the Minuty is the one that is the most advanced

in terms of the technology and modern equipment used to make their wines.

For Minuty Rosé et Or and the Minuty 281 though, the harvest is done only around the Gassin Saint-Tropez area. They are all done by hand with no machine involved. They believe this makes a significant difference in the choices of grapes. From August to September, two buses filled with workers from the same village would come to work and share their housing and free time.

So, of course, whenever my trip comes to an end, as this story is about to, and I return to my second home Barbados and to La Cabane, where I enjoy glasses of Minuty with fond memories and laughter, I count the days, the seasons until I return. Every September.

For this, my father, friends, Clement and all the reasons for home, Minuty is the number one choice. A great legacy, a connection, and meaning.

~ Papa Jules.

For the Love of Wine

Ask any wine lover like Neno or myself to describe their ideal bottle of wine, and I guarantee no two answers will be the same. For him, the time of day should never dictate what bottle to open. What should, however, influence the decision between a fruity red or a crisp white is the selection of food you are about to enjoy – a guy after my own heart.

Originally from the Republic of Croatia, Neno, a shareholder of Trident Wines, was born into a culture of wine lovers and a family of wine producers. His parents and grandparents produced wine, so it was only natural for that passion to be passed on to him. “I love wine,” he expressed emphatically.

Many a weekend, you’re sure to find Neno at La Cabane, which he describes as a “special place with a relaxed atmosphere and great food.” He suggests, “Next time you visit La Cabane, try a glass of Minuty or Love by Leoube as they pair perfectly with the laid-back vibe.”

Trident Wines’ extensive line of wines has been sourced responsibly from major producers worldwide, and La Cabane is proud to support this local and dynamic team of wine connoisseurs.

Rosé Sangria

1 SERVING

Ingredients

• 1 ½ oz Mount Gay Eclipse

• ⅔ oz Tawny Port

• 2/3oz Lemon juice

• ½ oz Simple syrup

• 3 chunks Pineapple

• 2 wedges Orange

• 2 wedges Lemon

• 6 Mint leaves

How To Make

1. The Cobbler is an old form of mixed drink that consists of a base spirit (originally some form of wine), sugar and fresh fruit. It dates from at least the 1830s. The fruits I have always used in my cobblers are orange, pineapple and lemon. The port is floating on the top of the drink and will add warmth to the drink.

2. Muddle all the fruits in the mixing glass. Add Mount Gay, lemon juice, simple syrup shake it hard and pour it over crushed ice. Float the port on the top. Garnish it with mint spring, orange slice and pineapple wedges.

Bajan Garden Punch

This drink is a Bajan twist on the English classic cocktail Pimm’s and Lemonade.

Ingredients

• ½ cucumber, sliced

• ½ lemon, sliced

• ½ orange, sliced

• ¼ apple, sliced

• 10 Mint leaves

• 2 bunches Marjoram

• 1 glass Mount Gay Eclipse

• 2 cups of apple juice

• 2 cups of ginger ale

• ½ oz Elderflower liqueur (St Germain)

How To Make

1. Lightly crush mint leaves to release the scent and oils, then add it to a jug along with marjoram, cucumber, lemon, orange and apple slices. Add all other ingredients and stir well with a long-handled spoon. Serve in tall glasses over ice.

Coco Loco

Ingredients

• 1 fresh green coconut

• 1 50 ml bottle rum

How To Make

1. Chill the coconut for 1 hour before serving. Once chilled, drill two ½-inch holes in the top side of the coconut, each about ½-inch in diameter. Insert the bottle of rum into one hole, with the opening facing downwards and a straw in the other.

Tequila Distillery

Bro,

I enjoyed two spectacular days in Mexico, visiting small and large agave plantations that specialised in making artisan Mescal! I will send you the photos via WeTransfer, but in the meantime, here is what I learned.

80% of the worldwide Mescal production comes from the city of Oaxaca, while the village of Palenque, Oaxaca, is responsible for a whopping 68% of that

production.

Like Bordeaux’s love of red wine, Mescal is part of the tradition that is much more integrated into the culture. Mescal is a distilled Mexican Spirit made by the people for the people. All ages and generations drink it from a very young age, similar to how the French start wine tasting from younger than ten years old.

A wide variety of agave plants are used in the

production of Mescal; however, the primary three are:

- Tobala (matures in 3 to 4 years)

- Espadine (matures in 7 to 9 years)

- Arroquenõ (matures in 20 to 21 years)

The families who grow Arroquenõ agave make Mescal 2 to 3 times in a lifetime.

It takes two weeks to make Mescal:

Step 1: Harvest the agave - The plant is harvested by cutting the outer leaves away from the heart of the agave plant or the Piña

Step 2: Cook the Piña - This is done in an underground pit covered with hot rocks, and it usually takes 6 to 8 days. The long roasting time gives it its smoky flavour.

Step 3: Fermentation - Let it rest for two days. This allows the juices inside the Piña husk to ferment. It is then mashed and placed in wooden barrels to ferment for 2 to 6 days.

Step 4: Distillation - The juices inside the Piña are distilled twice to create the final product

Fun fact: Artisanal distilleries are made with clay. Minimal

tank.

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So sorry your lawyer couldn’t get your passport to you in time. Let’s re-book for next March.

Best Regards Clement Meniaud

+1(246) 826 5132 / Clement@MCdesign-studio.com

www.MCdesign-studio.com

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MC Design Ltd. Bajan loft, S04 Paynes bay St.James, Barbados

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Aperitif

Tara’s Tequila

SERVES 1

If you’re anything like our regular Tara, you’re big on a healthy lifestyle and know how to have a good time (as all tequila lovers do). This drink was created for her and has become quite popular as no sugar is added.

Ingredients

• 2 oz Herradura Blanco Tequila

• 1 oz lime juice

• 3 oz soda or sparkling water

• Lime wheel & salt to garnish

Garnished with a lime wheel and and half salt rim.

Make it

Pour the tequila and lime juice into a big red wine glass filled with ice and stir well. Top with soda water and garnish with a lime wheel and half rim of salt.

Hummus

Ingredients

• 1lb Dry chick pea

• 2 tbsp Tahini

• 4 cloves Garlic

• 2 tbsp Lemon Juice

• 1oz Thyme

• 4tbsp Olive oil

Ingredients

• 5 larges Egg plant

• 2 lbs Fresh tomato

• 1 oz Coriander

• ½ oz Garlic

• 5 oz Cumin

• ½ oz Fresh mint

• ½ oz Paprika

• 3 oz Tahini

• 2 oz Fresh parsley

• 1 oz Cayenne pepper

How To Make

1. Soak the chickpeas overnight.

2. When done put them in a pot cover the pot and bring it to boil with water.

3. Add salt to taste in the water and half of the thyme.

4. Boil the chickpeas for 3hrs

5. Remove the chick peas from the water.

6. Blend the chickpeas with Tahini, garlic, lemon, and the other half of the thyme.

7. Let it cool down for a hour and rest it in the fridge.

8. Plate in a bowl, drizzle with olive oil and sprinkle with blacken seasoning.

Pesto

Ingredients

• 2 lbs Basil

• 1lbs Pine nuts

• 8 oz Garlic

• 2 cups Olive Oil

• 1 lbs Parmesan cheese

Eggplant Dip

How To Make

1. Put the egg plant on the grill medium heat for 15-20 minutes until cooked and soft.

2. Allow to cool it down to room temperature.

3. Remove the the inside flesh from the skin.

4. Combine and mash all the ingredients together.

5. Add pepper and salt to taste.

How To Make

1. Put the egg plant on the grill medium heat for 15-20 minutes until cooked and soft.

2. Allow to cool it down to room temperature.

3. Remove the the inside flesh from the skin.

4. Combine and mash all the ingredients together.

5. Add pepper and salt to taste.

Mahi-Mahi Brochette

1 SERVING

Mahi-Mahi, also known as dolphin or dorado (not to be confused with Salminus brasiliensis), is Chef Ryan’s favourite to prepare because of its appealing texture and potential for a unique taste. My favourite fish is the Red Snapper, which we occasionally use in this recipe, along with the Amber Jack. Nevertheless, the Chef’s way of making a flavourful dish that is so easy to eat has placed Mahi-Mahi at the top of my list!

Ingredients

• 4oz Mahi-Mahi fillet

• 1oz mixture of local herbs

• ½ oz marjoram finely chopped

• 2oz red pepper julienne

• 2oz cucumber julienne

• 1oz red onions julienne

• ½ oz leaf celery chopped

• ½ oz parsley

• 1oz lemon juice

• ½ oz herb oil

• 1oz tomato olive relish

• Salt & black pepper to taste

How To Make

1. Cut fresh Mahi-Mahi fillet into 2-inch squares. Season with our homemade mixture of local herbs (see glossary) and finely chopped marjoram.

2. Skewer pieces of fish on a metal or wooden skewer, then place in the fridge for 2-3 hours. Julienne the red pepper, cucumber and red onions.

*Cooking tip “Julienne” is a French term meaning to cut (a vegetable) into long, thin strips.

3. Chop celery and parsley leaves. Mix all ingredients with the juice of freshly squeezed lemon, and add salt and black pepper.

4. Remove the skewers from the fridge and let rest at room temperature for 5-10 minutes. Place on the grill over medium heat for 6 minutes on each side, or until cooked. When finished, prepare the serving plate with the vibrant mix of salad ingredients by placing them directly on the plate. Then place the now grilled brochette on top.

5. Garnish with the herb oil (see glossary) and tomato olive relish (see glossary). Serve and enjoy!

Flying Fish Wrap

Ingredients

Sweet Chilli Fish Sauce

• 1oz Chipotle pepper

• 3 oz Dijon mustard

• 1 lbs Sweet chili

• ½ oz Coriander

• 14oz Pineapple sliced

• 8oz Olive Oil

Wrap

• 2 Flying Fish fillet

• 1 whole Lime

• 1lbs Cucumber

• ½ lbs Tomato

• 8oz Red onions

• 1 stem Coriander

• 1 tbs Parsley

• Wrap small roti skin

• 1 cup Vegetable oil

How To Make It

Sauce

1. Blend all the ingredients together

2. Add salt to taste.

Wrap

1. Put the fish in a bowl with lime juice and a sprinkle of salt for 5 minutes.

2. Rinse it off with tap cold water.

3. Season with the local seasoning

4. Put the seasoned fish in the flour batter.

5. Take frying pan on the stove at medium heat with the oil.

6. Put the fish in the pan until the fish get brown.

7. Take the wrap, add the fried flying fish, add the cucumbers, tomato. Drizzle the sweet chili fish sauce to taste. Garnish it with the coriander.

Dark & Stormy

We love this drink! You might recognise it as the unofficial national drink of Bermuda. Thanks to the addition of our special ginger brew, it’s rich and spicy in flavour.

Ingredients

• 1 1/2 oz Mount Gay Black Barrel Rum

• 1 oz ginger juice*

• 1 oz lime juice

• 1 oz simple syrup

• Ginger beer

• Lime wheel

* Ginger Juice: Wash, peel and chop a medium-sized piece of ginger (about 2”x3”).

Add to a blender with 2 cups of water and blend until smooth; strain and store in the refrigerator.

How To Make It

Fill a highball glass with ice; add rum, our special ginger brew (ginger juice, lime juice and simple syrup) and stir. Top with ginger beer and garnish with a lime wheel. 3 SERVINGS

Rum Punch

Our rum punch is not as sweet as a classic rum punch. It’s three parts strong, one part sour, one part sweet, and three parts weak, with a dash of bitters and a sprinkling of spice! We bottle and serve it.

Ingredients

3 parts Mount Gay Eclipse Rum

1 part freshly squeezed lime juice

1 part simple syrup

3 parts water

Dash Angostura Bitters

Pinch grated nutmeg

How To Make It

Add rum, freshly squeezed lime juice, simple syrup, water, and Angostura Bitters to a tall glass over crushed ice and stir. Garnish with grated nutmeg.

Beetroot Salad

Beets contain many nutrients and, most importantly, are good for your heart. If you aspire to be a top athlete like me and participate in events like the Run Barbados Half Marathon; you should consider increasing your beet intake (or maybe just dress the part and stay close to the camera, so your friends and family think you’ve done a good job). But if you’re going to do it the right way, here is a delicious way to enjoy your beetroot.

Ingredients

• 2oz mixed leaves (Mustard leaves, rockets, watercress, red and green lettuce)

• ½ oz extra virgin olive oil

• 2oz olive oil

• 2oz balsamic vinegar

• 1 tbs honey/agave

• 1 beetroot

• ¼ oz pickled onions

• 1 oz goat’s cheese

• 2 segments peeled grapefruit (membrane off)

• ½ oz thyme

• ½ oz marjoram

• Beetroot dressing

• Salt & pepper to taste

How To Make It

Cooked Beetroot

1. Put one fresh beetroot in a pot with water. Sprinkle with salt and black pepper and place on the stove over medium heat. Cook until tender.

2. Once cooked, place in ice cold water to end the cooking process. Once cool, remove the skin. This should come off easily.

3. Combine 2oz cooked beets with honey/agave, olive oil, balsamic vinegar and salt to tast. Dice the beetroot and put it in a glass jar.

4. Top up half of the jar with a mixture of equal parts of honey and balsamic vinegar. Add thyme and marjoram to the marinade. Leave it in the fridge to marinate for a minimum of 24h.

Salad

1. Wash the salad leaves and place them in a bowl.

2. Add extra virgin olive oil and salt, and black pepper to taste.

3. Place the cooked beets at the bottom of the serving plate and add the salad leaves mixture to the top.

4. Finish plating with pickled onions, goat cheese, grapefruit and beetroot dressing.

Braised Beef Rib

4 SERVINGS

To perfect this dish, you must follow each step carefully, but more so, you should be in the mood to cook! After all, love is always the best ingredient. The first is, of course, the beef. Start by paying a visit to your butcher to ensure that you are working with the freshest meat. Once you’ve collected your beef short ribs, there’s only one thing left to do - get cooking!

Ingredients

• 4 Beef Ribs

• 2oz spiced mix

• 1 head garlic chopped

• 2 white onions

• 1 head garlic cut in half

• 3 celery stalks

• 2 carrots

• 3oz thyme

• 2oz rocket

• ½ oz butter

• 8oz red wine

• La Cabane beef rib sauce

• Water as needed

• Salt & black pepper to taste

• Chives to garnish

How To Make It

1. Marinate beef short ribs with mixed spice and fresh garlic in a container and place in the refrigerator.

2. After 24 hours, place in a braising pan with onions, garlic, celery, carrot and thyme. Fill pan halfway with water. Add salt and black pepper to taste. Cover with parchment paper and foil.

3. *Chef Ryan Tip: Avoid placing foil in heat directly over the meat as the foil breaks down in high temperatures

4. Place pan in the oven for 2 ½ hours at 350 degrees Fahrenheit.

5. Remove from the oven and allow to cool for one hour. Place the remaining liquid from the pan in a pot and reduce it by half the amount at a low temperature on the stove. Stir in butter and red wine.

6. Serve one short rib per person on a plate. Add a small rocket salad, drizzle sauce on the rib and garnish with the chives. Enjoy the juicy goodness!

Pork Belly Dancer

Pork pork, proper pork… Pork is another favorite among the Bajans and if you’ve ever enjoyed the salty sweet flavour of this succulent meat, you will understand why it is. To those of you that do not prefer pork, it is okay, we love you still, but share this recipe with a friend and they’ll love you more.

Ingredients

Pork Belly

5 lbs Pork Belly

Brine

4 cups Water

4 cups Vinegar

1 cup Brown sugar

¼ cup Salt

4 Star anise

½ oz Chopped thyme

½ oz Chopped tarragon

1 cup Garlic cloves

Pineapple Salsa

2.4 lbs Pineapple cubed

4 oz Red pepper diced

1 lbs Grapes cut in half

2 tbsp Chives chopped

2 tbsp Cilantro chopped

¼ cup Fresh lime juice

salt to taste

How To Make It

1. Buy the best, proper pork belly from your local butcher;

2. Soak in a brine for at least 24-hours in the fridge;

3. Transfer the brine and pork belly into a roasting pan and place it in the oven at 300 degrees celsius for 3-hours. When complete, remove the pan from the oven;

4. By this time the pork is soft and delicate, gently remove it from the liquid and let it cool for 45-minutes;

5. Remove any bones, let it continue to cool, then place it in the fridge overnight;

6. Next day, preheat your oven to 350 degrees celsius;

7. Reduce braising liquid by half on the stove in a pot;

8. Take the pork from the fridge and cut it into serving portions;

9. Take a fresh pan and heat it on the stove to a high temperature, add olive oil to this pan and sear the desired portion of pork for 5-minutes on each side;

10. Then place the pan in the oven for 10-minutes;

11. When complete -it’s about time, right?- remove the pork with some reduced braising liquid and serve with pineapple salsa!

Ingredients

Hanging tender

• 8 oz Hanging tender-

• Salt to taste

• Black pepper to taste

• Olive oil -?????

• 3 oz Mushrooms chopped

• 3 oz Red onions chopped

• 1 oz Garlic finely chopped

La Cabane sauce

• 8 oz beef bones roasted to dark brown

• 1 quarter onions

• 2 whole garlic

• ¼ cup thyme

• 1 cup red wine

Chef Ryan’s Tips!

Q: “Why do we remove the beef from the refrigerator 15 minutes before we’re ready to cook it?”

A: It is important to allow the beef to warm to room temperature before cooking it, for the following reasons;

• the meat will not shrink

• the meat will be tender

• the meat will cook evenly and won’t have the common mistake of being cold to the center

• This prevents the meat from being dehydrated, it will in fact, be very juicy!

Hanging Tender

8oz with sauteed Portobello mushrooms

This cut was given its name by its lean texture and unique flavour. It’s absolutely the butcher’s favourite. The commonly known French name for this is “onglet” while one of its common English names is “outer skirt”. Whatever you choose to call it, this is an absolute must try, but please don’t take our word for it, it’s the Butcher’s choice after all.

How To Make It

1. If your meat has been refrigerated, take it out of the fridge 15 minutes before cooking to get it to room temperature.

2. Season with salt, black pepper and olive oil.

3. Grill on a medium/high heat on both sides until cooked as desired. Though, this is best served medium or medium rare.

4. When finished, allow to rest for 5-7 minutes and slice it against the grain.

5. Place it on a plate and add the sauteed Portobello mushrooms, red onions, garlic, and the sauce.

6. Call its name and have it for dinner!

La Cabane Beef Sauce

1. Roast the bones in the oven at 400 degrees Celsius for 1 hour.

2. Remove the bones from the roasting pan and add all other ingredients to the pan.

3. Roast them for 30 minutes at 350 degrees Celsius.

4. When finished, combine all the ingredients in a pot covered with water and reduce it by a third.

5. Strain all the bones and vegetables and keep the stock.

6. Get a new pot and add red wine, bring to the boil and reduce it by half.

7. Add the beef stock to the wine, reduce it by half again and finish it with a knob of butter.

Ingredients

• 3oz Pasta – tagliatelle dry or fresh

• 1 Fresh Sea Cat

• 1 Garlic head

• 1White onion

• ½ oz Marjoram

• ½ oz Thyme

• 2 oz Basil

• 2oz Oregano

• 1 ½ cup Cream

• 2 cups Fish stock

• 1 can Whole peeled tomatoes

• 4oz Olive oil

• 1oz Extra virgin olive oil

• 4 Cherry tomato halves

• 2oz Rocket leaves

• 1oz Parmesan cheese

• ½oz Baby coriander

Sea Cat Fettuccine

I used to wonder how tricky it would be to catch a sea cat, and I know that just like me, you too went on a boat and performed the loudest, silkiest cat-call you could muster. I really thought it would work but apparently they’re actually caught using a cat lance, and often when they’re on the rocks. Who knew, right?

Anyways, these octopus.. octopuses.. octopi are usually served pickled in Barbados and are very much loved that way. Here is our Pasta recipe which I absolutely love because we grill the sea cat first and it brings flavours from another world! Chef Ryan’s recipe is the Bomb!

How To Make It

Preparation Of Sea Cat

1. Get a fresh sea cat (octopus), put it in a pressure cooker and cover the octopus with water, garlic, onion, marjoram, lemon, salt. Cook it under pressure for 45 min.

Cream sauce:

1. Take a pot and put it on the stove. When the olive oil (2oz) is hot, put slices of garlic, onion and thyme. When the ingredients are sautéed (translucent), add white wine and reduce by half. Add fish stock and reduce it by half too. To finish add heavy cream and reduce it by half. Add salt and pepper to taste.

Tomato sauce:

1. Take a pot and put it on the stove. When the olive oil (2oz) is hot, put slices of garlic and onions. When the ingredients are sautéed (translucent), add a whole can of peeled tomatoes or fresh tomatoes and let it cook until the tomatoes start to break down. Turn off the stove and add basil and oregano.

2. Take some fresh or dry tagliatelle and cook it al dente or as you like it.

3. Get a pan and heat extra virgin olive oil, add chopped onions and garlic, add the tomato sauce and the cream sauce that you prepared before. Bring it to the boil and add the cooked pasta. Add salt and black pepper to taste. Grilled the sea cat on high heat. Just sear the sea cat to give some charred flavor. Add the Sea cat to the pan with pasta sauces. Add Cherry tomatoes, rocket leaves and toss. Plate it and garnish it with parmesan cheese and baby coriander leaves.

Whole Fish Red Snapper

SERVES 1

Let’s take a trip to your local fisherman, and for this recipe you may also try the Amberjack if you don’t prefer the Red Snapper. Let your fisherman clean the fish for you, removing the guts and scales. Our fish is provided by *name team*, and caught just off the west and north coasts of the island.

Ingredients How To Make It

Fish

Red snapper 1lbs

Lemon oil

Lemon juice 1oz

Extra virgin olive oil 3oz

La Cabane Fish Sauce

Garlic (roasted) 0.9 oz

Pepper (Roasted) 4 oz

Onions (Roasted) 8 oz

Tomatoes (Roasted) 11 oz

Coriander finely chopped 0.7 oz

Chipotle pepper 2 oz

Mint finely chopped 0.6 oz

Marjoram finely chopped 0.4 oz

Anchovies 6 oz

KalamataOlives 3 oz

Capers 2 oz

Fresh Lime Juice 2 oz

Olive Oil 8 oz

Sundry Tomatoes 1 lbs.

2. Create two slices on each side of the fish without going down to the bones, this helps the cooking process and allows the flavour to really get through;

3. Marinate the fish with a mixture of local herbs (see glossary) for at least 24-hours in the fridge;

4. Season with salt and pepper;

5. Grill on a medium flame for 10 to 15-minutes;

6. Plate, add a drizzle of lemon oil and serve with the

How To Make It

La Cabane Fish Sauce

1. Soak the sundried tomatoes in warm water until they get soft.

2. Roast garlic, pepper, onions, tomatoes on a grill until they charred.

3. Blend the anchovies, kalamata olives, and capers in a food processor.

4. Blend the soft sundried tomatoes, roast garlic, pepper, onions, tomatoes together and combine them with all the rest of the ingredients.

Nights At La Cabane: Food, Music, The Moon And

The Sea

Days at La Cabane are bright and breezy, filled with laughter, excitement, and nature’s surround sound. Nights are an entirely different experience.

Signalled by the colourful hues of a signature West Coast sunset, you’ll be ideally situated to watch the sinking Caribbean sun emit its accompanying pink, orange and lavender clouds, bidding adieu to the day. If you’re lucky, you’ll even catch the rare and elusive green flash – that millisecond moment after the sun dips below the horizon and an emerald pulse bursts into the sky. Magnifique!

As the sun fills your days at La Cabane, the fire will fill your nights. From the cauldron bonfire at the front gate illuminating the entrance and the tiki torches which lend their warm glow to the beach, to your intimate table lit lantern. This sunset vibe is fully transformed by the sound of the waves and the lively and soulful sounds of La Cabane’s resident, Le Bordel, an international electronic music DJ, playing the deep melodic sounds of the Mediterranean beach clubs of Ibiza and Saint-Tropez, or blending the local soca and reggae sounds with your current radio faves.

But really it’s our mouth-watering appetizers, mains, desserts and our handcrafted cocktails that will leave a lasting impression on your La Cabane night and make you want to stay for hours.

INGREDIENTS

Mount Gay Black Barrel

Homemade vermouth

Coconut water

Garnished with 1 orange twist.

1 ½ oz

Homemade vermouth

Step 1: make the Concentrate

• 10 gr sorrel

• 2 gr whole cloves

• 3 gr cinnamon stick

• 0.3 gr ground nutmeg

• 3 gr Bay leaves

• 25 gr chopped ginger

• 6gr Mauby bark

• 2.5gr dried Thyme

• 5gr dry Rosemary

• 2.5gr dry marjoram

• 30gr lime zest

• 65gr orange zest

• 2gr cardamom pods

• 3gr ground all spice.

• 700ml rum Eclipse

Rum Negroni

SERVES 1

Great aperitif, short and full of flavors. Negroni is normally made with Gin , Italian vermouth and Campari. The idea of this drink was to make a tropical version with rum. Of course we will make our own vermouth using as much as we can the local spices. Our vermouth will also give to the final feel bitterness and dryness that we find in the campari. The coconut water will cut the edges of the drink, and give roundness.

1. Simmer with the lid on for 5min (to not evaporate the rum), take it off the stove and leave to steep for 1 hour, add 300ml / 10 1/2oz of sugar syrup. Leave for 24h to rest at room temperature.

2. Double/triple Strain through cheese clothe the concentrate

Step 2: Make the vermouth:

1. Mix 200ml of the concentrate, 600ml of red wine, 5 tbsp of brown cristal sugar and 2tbsp of molasses.

2. Bottle it 24h later.

Old Barbadian

SERVES 1

Inspired by the classic cocktail, ‘Old Cuban’ (a shaken mojito topped with champagne), the Old Barbadian is an aperitif that combines the freshness of mint with the warmth of rosemary, uses velvet falernum instead of sugar, and a dash of Campari.

Ingredients

• Rosemary

• Mint

• 1 lime

• 1 ½ oz white rum

• ½ oz velvet falernum

• ½ oz simple syrup

• Dash Campari

• Champagne to top

Make it

1. Gently muddle the rosemary, then the mint.

2. Combine all the ingredients in a shaker and shake vigorously until cold. Strain into a chilled coupette.

3. Top with champagne and garnish with a mint leaf.

My Favorite Rum in Barbados.

Quality Comes First; Everything Else Comes After:

A Day At Mount Gay

By: Jeff Kirkwood

Driving through the gates of the Mount Gay distillery in St. Lucy as the La Cabane ambassador, the beauty of the landscape immediately struck me. The rolling hills of sugarcane waving green and gold made it possible to SEE the wind. The bright blue sky, the darker blue of the Atlantic Ocean in the distance, and the silence of the deep Bajan countryside made the scenery all the more breathtaking.

Upon entering the compound, the scope of the production was evident by the giant raw stone storage buildings, two security gates, and the presence of employees and groundskeeping staff.

This is how the oldest running distillery in the world should look.

The tour itself was an incredible experience. Our guide was knowledgeable and opened my eyes to far too many fascinating facts to share in this article (so you’ll just have to visit yourself!). However, some of the most exciting things I learned, which are central to Mount Gay’s production, are that the sugar cane fields are biodynamic and that every single bottle of rum is assisted by coral-filtered water from an on-site well. This is incredible, as it eliminates the use of chemicals and leaves the land in as good as or better shape than it was found for future generations.

At La Cabane, we love the diversity of the Mount Gay collection. The crisp, aromatic, highly and easily drinkable Eclipse. The rich, complex, yet smooth and round Black Barrel finished in deeply charred bourbon casks. And then there is the pièce de ré·sis·tance, the 1703 Master Select. The Master Blender personally selects the finest rums in a given year and sets them aside for blending this exclusive limited-production rum. Mount Gay prides itself on the maturation process of its products, and as they like to say at the distillery: maturity is earned; age is not.

Mount Gay Rum is a perfect example of the La Cabane philosophy of staying local, and we consider ourselves very lucky to have products like their collection of world-class rums.

Bread and Butter Pudding

10 SERVINGS

This rum-infused dessert is our most popular among ladies and gents. Made with the world’s best rum – Mount Gay Rum – it’s a must-try, especially when the kids are away from home.

Ingredients

• ½ lb butter, melted

• 1 ½ cups milk

• 1 cup sugar

• Spice

• 1 cup Mount Gay Rum

• 5 eggs

• 2 tbsp almond essence

• 1 ½ loaf bread

• 1 scoop vanilla ice cream

How To Make It

1. Preheat oven to 360° F.

2. Add the melted butter, milk, sugar, spice, Mount Gay Rum, eggs, and almond essence to a bowl and mix well.

3. Place the bread slices in the mixture and toss to coat. Scrape into a deep baking tray and bake until lightly golden, about 1 hour. Remove from the oven and allow to cool for 5 to 10 minutes.

4. Place bread slice on serving dish, top with one scoop of vanilla ice cream and finish with a shot of Mount Gay rum. (Yes, more rum!)

Bananas Flambée

Martinique was my first experience with Banana Flambée, I remembered the flames – the flavour of Agricole Rhum and the sweet banana. The way we make our at la cabane is more Mediterranean style with the south of France flavour of aniseed ricard absinthe and smabuca. I love this way forever.