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recipes

19 May

[vc_row css_animation="" row_type="row" use_row_as_full_screen_section="no" type="grid" angled_section="no" text_align="left" background_image_as_pattern="without_pattern" z_index=""][vc_column][vc_column_text css=".vc_custom_1589912374991{border-radius: 4px !important;}"] STIR-FRIED SNAPPER FILLET with Bean Sprouts in a Chili Lemon Herb Sauce The late Executive Chef, Joe Brown of Jaffa at The Oval, presents this exciting and straightforward dish to dazzle those who dare to...

13 May

[vc_row css_animation="" row_type="row" use_row_as_full_screen_section="no" type="grid" angled_section="no" text_align="left" background_image_as_pattern="without_pattern" z_index=""][vc_column][vc_column_text css=".vc_custom_1589394766092{border-radius: 4px !important;}"] Chef Simmone Edwin of Adam’s Bagels creates a version of the Trinidadian favourite, Spicy Crab Wontons.  We loved the heat and creamy textures in this dish which will undoubtedly become an instant favourite at...

05 May

[vc_row css_animation="" row_type="row" use_row_as_full_screen_section="no" type="grid" angled_section="no" text_align="left" background_image_as_pattern="without_pattern" z_index=""][vc_column][vc_column_text css=".vc_custom_1588692395592{border-radius: 4px !important;}"] Executive Chef Nathan Mahadeo of The Lighthouse Restaurant at Crews Inn is here with this delicious blend of tropical and Indian flavours for this delicate fish, Swai. It is worth the effort, so satisfying...

29 Apr

[vc_row css_animation="" row_type="row" use_row_as_full_screen_section="no" type="grid" angled_section="no" text_align="left" background_image_as_pattern="without_pattern" z_index=""][vc_column][vc_column_text css=".vc_custom_1588095827220{border-radius: 4px !important;}"] Chef Gonzales of Dianne’s Teashop presents this creamy Shrimp Alfredo Pasta that’s packed with tender garlic shrimp in a rich parmesan sauce. This meal is decadent and totally satisfying! Try this dish at home...

22 Apr

[vc_row css_animation="" row_type="row" use_row_as_full_screen_section="no" type="grid" angled_section="no" text_align="left" background_image_as_pattern="without_pattern" z_index=""][vc_column][vc_column_text css=".vc_custom_1587135891314{border-radius: 4px !important;}"] CHEF DOMINQUE BEENS of KRAVE RESTAURANT is in the kitchen serving scallops which we adore for their sweet, delicate flavour. They are tossed with marinara sauce and pasta for a beautiful dish, prepared in...

14 Apr

[vc_row css_animation="" row_type="row" use_row_as_full_screen_section="no" type="grid" angled_section="no" text_align="left" background_image_as_pattern="without_pattern" z_index=""][vc_column][vc_column_text css=".vc_custom_1586883519292{border-radius: 4px !important;}"] Executive Chef Andre Rocke of Prime Restaurant prepares a dish that is fit for a king. Coconut is synonymous to the Caribbean and reminds us of how unique and tropical these flavours are to...

08 Apr

[vc_row css_animation="" row_type="row" use_row_as_full_screen_section="no" type="grid" angled_section="no" text_align="left" background_image_as_pattern="without_pattern" z_index=""][vc_column][vc_column_text css=".vc_custom_1586355289264{border-radius: 4px !important;}"] Executive Chef Ferdinand Galicia of Kaizan Sushi serves pan-grilled skewers of Ahi Tuna, in a divine ginger flavoured Teriyaki sauce. This is placed over a bed of Crispy Fried Yakisoba Noodles with Mentsuyu Sauce...

01 Apr

[vc_row css_animation="" row_type="row" use_row_as_full_screen_section="no" type="grid" angled_section="no" text_align="left" background_image_as_pattern="without_pattern" z_index=""][vc_column][vc_column_text css=".vc_custom_1585756299968{border-radius: 4px !important;}"] Executive chef Khalid Mohammed of Chaud restaurant prepares this beautiful salad with dainty favours. Beurre blanc is French for "white butter" but this version, of course, has a tantalizing twist! We are using Ocean...

25 Mar

[vc_row css_animation="" row_type="row" use_row_as_full_screen_section="no" type="grid" angled_section="no" text_align="left" background_image_as_pattern="without_pattern" z_index=""][vc_column][vc_column_text css=".vc_custom_1585146935335{border-radius: 4px !important;}"] Chef Emanuel Jones of Buzo Osteria Italiana serves this Shrimp Pot Pie in no time at all.  When it's done, slice into the flaky puff pastry crust for a delicious pot pie filling that...

16 Jan

[vc_row css_animation="" row_type="row" use_row_as_full_screen_section="no" type="grid" angled_section="no" text_align="left" background_image_as_pattern="without_pattern" z_index=""][vc_column][vc_column_text css=".vc_custom_1592332720375{border-radius: 4px !important;}"] This recipe uses Squid Rings [/vc_column_text][vc_empty_space height="25px"][/vc_column][/vc_row][vc_row css_animation="" row_type="row" use_row_as_full_screen_section="no" type="grid" angled_section="no" text_align="left" background_image_as_pattern="without_pattern" z_index=""][vc_column width="1/3"][vc_empty_space height="25px"][vc_column_text css=".vc_custom_1592332852017{border-radius: 4px !important;}"] Ingredients Breading for 8 oz of (Squid rings) 2 each – Eggs 1 cup...