This spectacular beachfront estate has six ensuite bedrooms in four beautifully decorated air-conditioned pavilions, each furnished with custom-made teak furniture. A great room, office/library, dining room and fully-outfitted kitchen comprise the main pavilion. Outdoor amenities include an ocean-front infinity pool, lighted tennis court, and private decks. Paddleboards, kayaks, snorkel equipment, bicycles and other beach and recreational equipment are provided.
The property is just steps away from The Baths, Virgin Gorda’s famous destination, and two unspoiled beaches, Little Trunk Bay and Valley Trunk Bay. A private movie theater, daily maid service, state-of-the art gym and a chef complete the villa’s offerings.
Our annual Foodie issue is a lot of fun to put together. Mostly because we have the pleasure of tasting some of the most delicious food and wine the BVI has to offer! This issue reminds me of my days as Brand Manager for renowned New Zealand food magazine, Cuisine. One of my fondest memories (and funniest!) was when myself and Cuisine’s marketing manager, Pip traveled to Wellington for a food event. After the day’s work was done, Pip suggested I make a reservation at one of Wellington’s many great restaurants. When I called, the Maître D’ advised they were fully booked. Pip was horrified when I told her and replied “Erin - call back and tell them WHERE you work!” I did so and voilà! We were soon seated at the best table in the house!
With all the amazing BVI restaurants we feature in this issue, there’s no such shenanigans! Read all about Capriccio Di Mare Trattoria on page 40, CocoMaya, Dove and Dragonfly Lounge on page 58 and PRIME/Lvl 3 Cocktail Lounge on page 52 and Taste The BVI on page 46.
In our Exclusive Cover Feature we see the masters team up to celebrate all things Rosé! Rosé All Day brings together Brandywine Estate Restaurant, The French Deli and Grape Expectations, culminating in our first Reader Event in years - Rosé All Day to be held at Brandywine on 5 November 2023 - Make sure you save the date!
In our Delish recipe feature we think pink! Put together some delicious pink treats on page 60.
PS. Make sure you book your tickets for our Reader Event on 5 November - Tickets are limited! Reach out to Claudine Bourdonbrandywinestaterestaurant@hotmail.com .
Our gorgeous cover girl, Nadia wears shirt dress in hot pink with feather detail from Beautiful By Jasanay. Corksicle Chill Pod, Joyeaux tablecloth, pink beach umbrella, wavy stripe woven cotton rug, pink fringed cushion and guilt-edged aperitif glass all from House. Gold ROSE letters and lanterns from Party World BVI. Styling by Erin Paviour-Smith with Stacy Hodge, Party World BVI.
Photography by Jennifer Balcombe
$2,650,000 4 Bedrooms Footsteps to the beach Private setting
PUBLISHED BY Parlance Media
WHATSAPP +1 284 346 1559
PUBLISHER
Erin Paviour-Smith erin@parlance.media
ART DIRECTOR
Emma Norton
SUB EDITOR
Nina Abbott
CONTRIBUTORS
Erin Paviour-Smith
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VIRGIN ISLANDS PROPERTY & YACHT (“VIPY”) is published six times per year (January/February, March/April, May/June, July/August, September/October and November/ December). 2023 Parlance Media Limited. All pieces reproduced in this issue are under prior copyright by the creators or by the contractual arrangements with their clients. Nothing shown may be reproduced in any form without obtaining the permission of the creators and any other person or company who may have copyright ownership. The publisher of VIPY assumes no responsibility for the accuracy of the content placed in its publications. For avoidance of doubt, Parlance Media Ltd gives no warranty or guarantee in its publications.
BVI Coffee Company is a specialty coffee roaster located in Road Town, Tortola.
Founders Adam Crook and Aaron Martinson import green coffee beans from all over the world and then expertly roast them in their 1kg Mill City Roaster.
“To understand what makes our coffee special, you need to understand specialty coffee,” says Aaron. “Great coffee starts with the
producer” he continues. “Grown in select altitudes and climates and nursed for years before the first harvest, the producers who create specialty fair trade organic coffee devote their lives to refining and perfecting the highest quality coffee on the planet. Only coffee free of defects and picked at its peak of ripeness will continue onto the market. That’s what we buy” says Aaron.
BVI Coffee Company coffee is also available from Steakation Artisan Butchery in Road Town and The Market at The Bitter End Yacht Club. Taste a cup when you visit Saba Rock Resort. Reach out to Adam or Aaron regarding wholesale orders, tastings and anything else coffee related! @bvicoffeeco
Kewl Water Concierge, located in the British Virgin Islands, is the on-island, premium luxury travel concierge service.
Their experienced team of industry specialists will ensure the seamless planning, management and execution of every detail for your entire trip. From finding the best prices and deals,
booking air travel and luxury cruises, arranging expedited Immigration and Customs arrival/departure services, security services, event planning, private power boat transfers, luxury vehicles and excursions, from yachts to private islands and every detail in between, their team members are the local experts.
When you require luxury travel, call Kewl Water Concierge on +1 284 542 4445 and relax while they manage every detail for you.
THIS PAGE There is no project too large for the team at Kewl Water Concierge - from luxury power boat transfers, to luxury vehicle transfers, personal security and all the land-based logistics.
The “Zoe” dress cut from drapes of silky-smooth hemp modal, this luxurious evening gown waterfalls to create a flattering, elegant silhouette.
Part seventies, part Grecian style, this gorgeous dress is a wholly modern stunner, featuring thin spaghetti straps that lead to a plunging neckline, a gathered bust to amplify your curves and a hemline that kisses the floor.
Sultry and sophisticated, pair this look with statement earrings or layered necklaces and strappy heels and you’re ready for Rosé All Day!
This look is specially curated by Stacy at NAMI Resort & Swim, located at Romasco Place (opposite Social Security Board), Road Town, Tortola. WhatsApp: (284) 496-8989, cell: (284) 496-7788, namibvi@gmail.com @namibvi
Stacy Hodge from Party World BVI brings your dream party to reality. They stock a vast range of party supplies, party rental equipment and props to make your party the talk of the town. They specialise in children’s party planning and equipment, gift arrangements, wedding and special occasion event planning and rentals, proms, anniversaries and baby showers.
To learn more, reach out to Stacy on +1 284-541-5760 or +1 284 494 5760. Located at Johnsons Ghut, Tortola: partyworld11@hotmail.com. @partyworldbvi
Gotzë - The ultimate Swiss kitchen tools. For quality that lasts, Götze expertly crafts a line of professional grade products designed to stand the test of time. The tools for every Caribbean kitchen, restaurant or galley. Swiss design and engineering
delivers superior performance with ease with the highest grade stainless steel.
Gotzë tools make great gifts and are guaranteed for life!
Nutmeg & Co., Road Town’s Flagship Gift Shop & Gallery. 164 Waterfront Drive, Road Town (opposite the Road Town ferry terminal). Tel: (284) 494-1426, WhatsApp (284) 342-9993
@nutmegandco_bvi
Virgin Islands Property & Yacht has gathered three of the BVI’s finest food and wine experts to bring you Rosé All Day! A celebration of rosé wine, popular in our community due to its quaffable qualities - from the driest to the fruitiest, from the lightest to the most robust, matching our tropical climate perfectly.
Executive Chef owner of Brandywine Estate Restaurant, Regis Bourdon is known for his passion of Mediterranean style cuisine, influenced by his unique upbringing. Regis took the time to speak with us about his early years growing up in the South of France and his love of fine food and wine ahead of the Rosé All Day event this coming November.
Regis, whose grandfather GuyAllegre was a chef, cooking traditional French homestyle cuisine in Lyon. He encouraged young Regis’ interest in cuisine. His Grandmother, Madeleine was also seamstress for Monsieur Paul Bocuse, who was named Chef of the Century and the Pope of Gastronomy. So delicious food and Chefs at the top of their game in France surrounded Regis from a very young age.
As a teenager, he spent his summers working at his Grandfather’s restaurant as a waiter while exploring different kitchens from highly acclaimed restaurants to pizzerias. It’s no surprise that Regis’ mother was also a chef who ran restaurants and it was only natural that he would gravitate to that career path.
Soon Regis found himself working as an apprentice Chef in Southern France. “I apprenticed at a wellknown restaurant called Le Grill de la Mer, owned by Monsieur Noguera,
where I learned to make some fantastic dishes featuring all varieties of seafood”.
These broad cooking experiences from such an early age helped Regis to develop a raft of skills, which will be
ABOVE Regis expertly filleting a whole, fresh salmon from Grape Expectations. OPPOSITE The lobster dish that guests will taste at Rose All Day on 5 November.Regis’ food captures the true flavours influenced by his heritage in the South of France. With an eye for presentation, Regis enjoys challenging the taste buds with every dish he serves.
evident when guests sample dishes at the Rosé All Day event, where Regis will be showcasing six Rosé inspired tastings.
“Preparing classic food from the South of France is a tradition that I love. A lot of fresh fish is served with olive oil, instead of butter. Even the wines are different; Rosé wine is served on nearly every table at lunchtime as a sign of respect for the age-old traditions” says Regis.
”Weekends spent with family in the South of France were truly memorable. After a day of playing games such as petanque, we would have a barbecue in the late Sunday afternoon” he continues.
Regis is ready to bring his take on Mediterranean cuisine to the guests at Rosé All Day. His dishes will feature a variety of seafood, cooked in unique and creative ways. He will be offering an exquisite tasting menu that includes stuffed pasta shells with salmon and dill in creamy bechamel sauce and braised lobster wrapped in serrano ham. The other dishes are top-secret and will only be revealed to guests on the day of the event.
Above all, Regis’ food captures the true flavours influenced by his heritage in the South of France. With an eye for presentation, Regis enjoys challenging the taste buds with every dish he serves. He believes that
food should be enjoyed in its most natural form and strives to bring Mediterranean food to life through his unique cooking style.
When asked about his goals for the event, Regis says “I’m looking forward to bringing my passion for classic Mediterranean dishes alive at Brandywine Estate Restaurant. My goal is to create a dining experience that my guests won’t forget.”
He encourages guests to come and experience eating like a Provencal and to expect the unexpected - “It’s always a success for me when everyone leaves happy!” he laughs.
Rosé All Day brought to you by Brandywine Estate Restaurant and industry partners The French Deli and Grape Expectations promises a day full of culinary delights curated by Regis, with Rosé wines expertly paired by Somilier Remi Craquelin and food ingredients courtesy of Nigel Keegan.
Brandywine Estate Restaurant is open Wednesday to Sunday from 12pm until late. To reserve your table (recommended), please call +1 284 495-2301 or WhatsApp +1 284 541 4586
brandywineestaterestaurant@ gmail.com
@brandywineestaterestaurant
@brandywine-estate-restaurant
“I’m looking forward to bringing my passion for classic Mediterranean dishes alive at Brandywine Estate Restaurant. My goal is to create a dining experience that my guests won’t forget.”
REGIS BOURDON
As our Rosé All Day journey continues, we meet the family behind The French Deli - The BVI’s only gourmet deli and store that is 100 percent committed to European food and wine.
The BVI’s only 100 percent European gourmet deli and store, The French Deli, is proudly a family-run business.
Jean-Luc Simon founded the business in 2006. In 2017 he retired and Sebastien Craquelin took over general management and is now chairman of The French Deli and its sister company, La Baguette.
Sebastien had always been passionate about cooking, having studied baking when he and his parents relocated to St. Maarten from 1989 until 1998. He enjoyed Caribbean life and after leaving St. Maarten, he moved to the BVI where he worked for Jean-Luc as Head Baker at La Baguette from 1998 to 2000. Subsequently, he returned to Normandy in France where he managed three restaurants: Mamie Renée, Restaurant du Golf d’Etretat, and Le Garde Manger.
As for Remi, his vast experience in hospitality began in his Dad’s restaurant. He remembers fondly, “I had to do the dishes at the restaurant if I wanted to spend time with my Dad!” he laughs. During this time Remi also learned a great deal about the wine industry from Sebastien, who was also a wine enthusiast.
After studying restaurant management, Remi became a waiter
at Dominique Bouchet in Paris. The restaurant’s managers recognised Remi’s interest and dedication to the wine industry and offered him the role of Sommelier at the tender age of 20.
After three years in Paris, Remi moved to Melbourne, Australia, where he worked in a restaurant called Vue de Monde, alongside experienced sommeliers who taught him much more about the art of wine matching. He then returned to France and for
Balcombe • Photography by Jennifer
Besides indulging in some delicious treats, attendees will gain insights into sustainable winemaking practices at one of Provence’s most beloved vineyards.
the next two years, Remi put that knowledge to good use while working at vineyards and wineries.
In 2017 Sebastien returned to the BVI and became chairman of The French Deli and La Baguette from Jean-Luc. Life had come full circle for the family. From the start, the family’s goal was to open the Deli in a new, larger location and give the brand a refresh.
In 2020, Sebastien asked Remi if he wanted to “sell some wine in the BVI”. In June 2021 Remi joined the business, as well as Sandra who came on board as the Purchasing Manager, along with the Deli team: store manager Fatima and Arleen, Rose, Angel, Lorena, Ann, and Digna.
They achieved their goal in January of 2022, when the Deli opened in its new location just across from The Moorings Marina in Wickhams Cay II, with more space and an even vaster selection of gourmet European products.
As well as provisioning services for boats and villas across Tortola and Virgin Gorda, the French Deli always stocked only the highestquality European products, sourced from suppliers in France, Spain, Italy, England, the Netherlands and Greece, at a price point that provides value for money.
In November, the French Deli will
be teaming up with Brandywine Estate Restaurant and Grape Expectations for the Rosé All Day Event, which will showcase two of its flagship products Valrhona chocolate and Chateau Peyrassol wine.
To this day, said Remi, the chocolate desserts that Rosewood Little Dix Bay serves, use Valrhona chocolate, renowned as some of the best chocolate in the world and used by Michelin-star restaurants.
Besides indulging in some delicious treats, attendees will gain insights into sustainable winemaking practices at one of Provence’s most beloved vineyards. The Chateau Peyrassol Estate, as of the 2022 vintage, will be converting their vineyard to fully organic practices, without any use of herbicides or pesticides. This shift to organics reflects the increasing
trend in French Deli wines towards sustainability and environmental stewardship.
Attendees will have a unique opportunity to sample and savour both products, as well as other offerings from the deli’s menu. The family behind French Deli firmly believes that food is something to be enjoyed, celebrated and shared with others -- and it all starts with careful sourcing and quality ingredients.
284-346-2195
deli@labaguettebvi.com
@frenchdelitortola
@frenchdelibvi
Grape Expectations are importers of fine international gourmet food and beverages and they are the final ingredient in the Rosé All Day experience.
Founded five years ago, Grape Expectations is operated by Nigel Keegan out of his warehouse store in Burt Point, where customers can stop by to pick up their fresh gourmet seafood including fresh salmon, tuna, king crab legs, prawns, lobster and Chilean sea bass, among many other offerings.
Grape Expectations is one of the island’s largest provisioners for both crewed yachts, hotels and restaurants. In fact, Brandywine Estate Restaurant is a big fresh seafood customer.
When it comes to supplying the freshest seafood, Nigel has it all. From luscious mussels and the freshest salmon sourced from far and wide, to the impressive selection of frozen shrimp, scallops, king crab and other delicacies. With two planes flying in fresh produce every Tuesday and Friday, customers can be assured of the highest-quality products.
But seafood isn’t the only specialty that Nigel offers! Silver Fern Farms provides Angus grass-fed beef from New Zealand, D’Artagnan offers duck from the United Kingdom, while
by Jennifer Balcombe ABOVE Nigel imports a vast range of fresh seafood for the hospitality and charter industry as well as individual customers. OPPOSITE PAGE & NEXT Stop by Grape Expectations’ warehouse to pick up gourmet meats, wine, spirits and condiments sourced from all over the world.
Joyce Farms supplies Naked Chicken and Sakura pork.
This season, Grape Expectations has even more exciting offerings. The shelves are now stocked with delicious charcuterie biscuits and grissini, savoury chutneys and onion jams, a wide selection of cured meats, English bacon, sausages and much more.
To top it off, Grape Expectations offers an impressive selection of condiments and sauces sourced from around the world, which now include the line of Bornibus condiments, olives, mustards and more, perfect for impressing guests at dinner parties or just making your everyday meals that little bit special. And finally, Nigel has a range of Nespresso coffee pods and machines for those afternoons when you just need that extra pick-me-up.
To support the influx of supplies, they are expanding their warehouse to ensure that customers have access to all desired items. Keep an eye on Grape Expectations’ website for all the new products as they become available – where you can easily order online with (free) delivery
across the island. Their website is ever-changing, so if customers can’t find what they’re looking for they can ask-- and the team will do their best to provide it.
For Nigel, it’s about more than just supplying high-grade ingredients— it’s about delivering consistent quality with regular supply for chefs looking for specific items. They do this with expertise and enthusiasm, always ready to accommodate any special requests, for example, fresh barramundi from Australia to A5 Wagyu beef.
“I have a good relationship with airlines, taking care to ensure our customers get the best value possible. My job entails getting in contact with the right people and attending trade shows all over the USA,” he said. “I recently visited Las Vegas, New York and Chicago - this takes up much of my time outside of regular duties. We also specialise in Asian ingredients, including sushi items, Angus grass-fed beef and Sakura pork from individual farms that hold themselves accountable for traceability and sustainability.”
On a small scale, this company is
This season, Grape Expectations has even more exciting offerings. The shelves are now stocked with delicious charcuterie biscuits and grissini, savoury chutneys and onion jams, a wide selection of cured meats, English bacon, sausages and much more.
doing big things: producing a diverse portfolio of products and delivering them rapidly. The employees are always striving for excellence and looking for ways to improve. Nigel even recently flew to the UK to take a two-week cookery course! To keep up with the trends, they’re continuously shopping for new products to add to their catalog. Accessibility has been key to their success and no doubt they’ll continue being a leader in the BVI food industry.
At the Rosé All Day Event, guests will get to enjoy Grape Expectations’ extensive offerings as they indulge in a luxurious spread of some of their newest products. •
Grape Expectations are Located at Burt Point in Road Town (opposite VISAR Headquarters). Open on Monday to Saturday from 9 a.m. to 5 p.m.
grapeexpectationsbvi.com
+1 284 346 9463
provisioning@ grapeexpectationsbvi.com
@grapeexpectationsbvi
Arawak Interiors specialises in custom interior design for private villas, private islands, resorts and restaurants. Offering a wide range of furniture, fixtures and fittings at our interior store and warehouse in Road Town and new hybrid store in Spanish Town, Virgin Gorda.
Virgin Islands Property & Yacht in Association with Brandywine Estate Restaurant, French Deli & Grape Expectations presents
Join us for a glorious day of French-inspired cuisine, delicious cocktails & rosé wines
Sunday 5 November 2023 • Brandywine Estate Restaurant
Tickets are $99, including:
• Cocktail on arrival
• Six French-inspired tasting dishes, each with a matching rosé wine
Hosted by Event organisers Claudine Bourdon and Erin Paviour-Smith, at Rose All Day you will learn tips and tricks from the masters while enjoying cuisine by Head Chef Regis Bourdon and fine food purveyor Nigel Keegan with matching wines expertly selected by Sommelier, Remi Craquelin.
• Special discounts on rosé wines from French Deli and fine foods from Grape Expectations
• Entertainment including DJ Dre, 3D photo booth and more!
Dress: Think pink!
Hats, fascinators, frocks & pink shirts for the gentlemen!
Please contact:
Brandywine Estate Restaurant
Cocktails will be served at 12pm
Followed by food & wine tastings
Then dance till late with DJ Dre on the decks
brandywinerestaurant@hotmail.com to secure your tickets today!
Bookings essential as spaces are limited.
Photography by Jennifer Balcombe
Escape to Fort Point, Spanish Town, Virgin Gorda and experience CocoMaya’s unmistakable Balinesestyle vibe and gorgeous white sand beach. With live music every night and spectacular bar entertainment (including lighting the bar on fire!), you will be immersed in the fun, party-like atmosphere and delicious food at CocoMaya, not to mention its incredible beach-front location.
Celebrations are frequent, with regular events and all special occasions catered to, from weddings to live music events. Asian Latin, fusion cuisine is on offer with the menu offering sharing dishes, large and small. For those seeking a more relaxed atmosphere, there’s even a separate garden ‘Buddha’ bar amongst tropical flora and fauna at the rear of the venue.
CocoMaya’s opening days vary during September and October to weekends from 3pm, and increase to 7 days from mid-November.
cocomayavg.com
Bookings are recommended
+1 284 495 6344
info@cocomayarestaurant.com
@cocomayavg
@cocomaya_virgingorda
On the occasion of its 40th anniversary this November, we look back on the pioneering artisanal spirit of Robert, Susan and Gregory Gunter, founders of Sunny Caribbee Spice Company; a BVI success story that sprouted from an entrepreneurial family’s zest for diverse island cultures and rich Caribbean flavours, with a history spanning three generations that is today still one of the Caribbean’s most iconic brands.
The story of Sunny Caribbee Spice Company actually begins in the Spring of 1972 when Americans Robert (Bob), Mary (Susan) Gunter and their three children Mark, Gregory and Lisa were invited by
friends to sail through the Caribbean.
Starting out in St. John, in the U.S. Virgin Islands, the families chartered a Morgan Out-Island 41 and set sail for points south, island-hopping all the way to Grenada. It was there that they were first introduced to the world of Caribbean spice plantations, colourful outdoor fish and produce markets, exotic spice mixes, Caribbean basketry and local handmade crafts and traditionally distilled rum, made from sugar cane.
Bob remembers the farms of fresh produce in St. Vincent. They took notice of the abundance of peppers and pepper sauces throughout their voyage which would become a staple later on in their business, just as it was throughout the Caribbean.
The story of Sunny Caribbee Spice Company actually begins in the Spring of 1972 when Americans Robert (Bob), Mary (Susan) Gunter and their three children Mark, Gregory and Lisa were invited by friends to sail through the Caribbean.
Chili peppers, one of the earliest domesticated indigenous plants in the region, was used for flavouring food and as an aid in curing illness. Susan especially couldn’t get enough of learning about (and burning her tongue on!) the different types of hot pepper sauce.
Eventually, they worked their way back up the island chain to the British Virgin Islands before returning the boat to St John.
“On every island we visited we were exposed to the beautiful produce, spices, basketry and handicrafts of the Caribbean” says Bob. “It was an unforgettable trip for our family” he continues.
The following year, Susan suggested they visit Tortola again as it was one of her favourite stops on their previous trip. Bob reserved a room at Long Bay Resort and after they arrived Susan suggested they have a look at some real estate. Local agent Pam Romney said she had the perfect little West Indian style house for them and sure enough the couple fell in love with it. “The house was poured concrete with a flat roof and a giant guinep tree in the middle” Bob remembers. “We called it Villa Santa Ana”.
They made a few additions and in 1981 upon completion of the
house, Bob said “Susan, this is such a beautiful place - we’re going to want to spend more time here. But we need something to occupy us, otherwise we will just sit under a palm tree and drink rum all day!”
Susan said she had been thinking about all the spices and handicrafts from their Caribbean sailing trip
so suggested they start a business producing spices, sauces, seasonings and craft work for BVI tourists.
Bob and Susan met with the Chief Minister at the time, the late Hamilton Lavity Stoutt, who agreed that the couple’s idea was excellent and issued them with a Trade License. “But there is one thing missing, do you have a name for your business?” he said.
When Bob and Susan were on the small 7-square mile outpost of Bequia, one of the islands in the Grenadines, they visited a sweet little West Indian hotel called Sunny Caribbee - and so they borrowed the name for their new spice company.
The couple were soon joined by their son Greg, who worked in the culinary and hospitality industries, first in Maine and then in Florida, until 1981, when he moved to Tortola. Greg’s love of music and the guitar
would continue to be a big part of his life in the British Virgin Islands.
Greg became General Manager, Bob was Business Manager and Susan was Designer, Product Developer and Artist-In-Residence. The trio began with one part-time employee, the Gunter’s housekeeper.
According to Susan’s blog “We burnt our tongues tasting and perpetually exuded an aroma of exotic, tropical fragrances”. At their home the Gunters experimented with numerous islandinspired concoctions.
She goes on to write that “Villa Santa Ana was a production centre for Spicy (or “Spicee”) Catsup (another name for Ketchup), Rum Peppers and Pure Vanilla”.
Sunny Caribbee was a must-see for tourists looking for authentic gifts and keepsakes from the BVI and was also popular with local foodies. From the beginning, their all-purpose Herb Pepper Blend Seasoning, a mixture of ground black pepper, onion, garlic, dill, sage and other (secret) ingredients was the best-seller.
Sunny Caribbee Spice Company officially opened in November 1983 in Raffy Stoutt’s Cosy Inn building near Road Town’s ‹big roundabout’.
At that time, Road Town was still very much an agricultural community, trading goods with the US Virgin Islands and tourism was on the rise. Susan’s blog continues “The big roundabout was the location of an open-air fish market where cows, donkeys, chickens, horses, goats and other wildlife made a daily parade through town”.
The first product range for Sunny Caribbee consisted of a collection of various seasonings, spices, bush and flavoured teas, sauces and craft items, sourced throughout the Caribbean and the BVI, packaged and branded for market featuring the iconic West Indian house with a red tin roof. Real Estate agent Maritha Keil fondly remembers drawing their first logo for them.
In the early 1980s Greg met Ruth Theresia (“Tessa”) Olsson who founded the BVI Humane Society which was her life’s work. Tessa and Greg married and in 1986 welcomed their beloved daughter Jocelyn Maria “Baby Spice” Gunter.
In the same year, the Sunny Caribbee Store which had outgrown the little space at Raffy Stoutt’s moved to H.R. Penn’s ‘Social Inn’ on Old Main Street (the first guesthouse on Tortola). It was a quaint little West Indian building that the team called the ”Spice Factory”.
In another of Susan’s blog posts she says “Coincidentally, the Social Inn closely resembles Sunny Caribbee’s logo and has a long and storied history vividly described by Martha Gellhorn (third wife of Ernest Hemingway) in her book Travels with Myself and Another”.
Sunny Caribbee was a must-see for tourists looking for authentic gifts and keepsakes from the BVI and was also popular with local foodies. From the beginning, their all-purpose Herb Pepper Blend Seasoning, a mixture of ground black pepper, onion, garlic, dill, sage and other (secret) ingredients was the best-seller.
In her Sunny Caribbee 30th Anniversary blog post from November 2013, Susan says: “Customers could come in and choose from some 80 different herbs, spices and teas, all sold by the scoop-size. A variety of hot sauces, from mild to ‹off the chart’ heat, formed the beginning of our continually expanding range of condiments and marinades”.
Originating from Susan’s notes, she created the Sunny Caribbee Recipe Booklet labeled Private & Confidential. The booklet, in Susan’s original handwriting and with many iterations and additional notes, was the recipe guideline by which the staff would mix and create the entire product range. It still survives today.
In the mid-1990s, the adjoining Sunny Caribbee Art Gallery opened. It offered the finest arts and crafts available from artists all over the
Caribbean. Regional artists Lisa Etre and Karl Merklein produced works that are, today, still synonymous Sunny Caribbee, many of which Greg had reproduced on greeting cards, placemats, coasters and other Caribbean keepsakes.
Bob and Susan spent a great deal of time in Haiti, Jamaica and the Dominican Republic visiting artists and craftsmen who produced work especially for Sunny Caribbee.
“We would visit the artists in their galleries or homes and pay them directly for their work, rather than selling on consignment,” said Bob. “This meant they received the money immediately and could continue to produce more beautiful work, that we would purchase” he continues.
Sunny Caribbee Art Gallery proudly sold traditional hand weaved baskets by Mr. Darvin “The Gun” Scatliffe. Bob remembers him fondly as a good
The demand for their products overseas was building as visitors took home their spice mixes and became true addicts of their recipes.
friend and a talented musician who played in a Fungi band. He also owned “Guns and Chicken” Bar in Huntums Ghut where some of his baskets hung at the entrance.
Susan by all accounts was a renaissance woman - an artist, innovator, chef, decorator, not to mention a loving wife and mother. She even wrote a cookbook, that has sold tens of thousands of copies and is still available online today, called Sunshine Style: A Sunny Caribbee Cookbook for Sunny Climes and Limin’ Times.
Over the years, numerous other products were developed such as the Sunsations line of fragrances, cosmetic products and natural soaps. Susan outlines in her blog that a number of the products were “credited to the fine cooks (staff) at Sunny Caribbee”.
Longtime staff member Bernadette Athanaze says that by 1993 when she began working for Sunny Caribbee, Susan and another staff member had designed a beautiful mail order catalogue. The demand for their products overseas was building as visitors took home their spice mixes and became true addicts of their recipes.
The Gunters were ahead of their time on Tortola when it came to e-commerce with worldwide distribution that began with this mail order catalogue when the internet was in its infancy. Hence, they were some of the earliest adopters of the world-
wide-web in the BVI and were soon selling their products online.
Susan’s 30th anniversary post goes on to say that “there were ongoing adventures, challenges, misadventures, shipping problems, comedy and mishaps. One entails a shipment of nutmeg that arrived with bullet holes in the bags…….!”
Meanwhile, the third generationJocelyn, grew up and after completing her college education in the United States, returned to the BVI and trained in the business under her father, Greg.
With Bob and Susan growing older and now spending most of their time in the U.S., Jocelyn was destined to take over the business. After hurricanes Irma and Maria in 2017, and not long after, the untimely death of her father Greg, Jocelyn picked up the pieces of the Sunny Caribbee operation and began putting it back together.
Sunny Caribbee Spice Company is today preserved by Annie MacPhail, the custodian of the brand and gatekeeper of the secret recipes, bringing Sunny Caribbee to the next generation and into its fourth decade.
“It’s my job to keep the company relevant for the grandchildren of the original Sunny Caribbee fans” she says.
“I can only do that thanks to Jocelyn and some of the original staff members such as Bernadette Athanaze and Walter Hall by my side.” she continues. “I am carefully and gently curating the process of updating for a new e-commerce and social media environment, while keeping the original Caribbean look and feel completely intact.”
To that end, Sunny Caribbee Spice Company will be moving back to Road Town on 1 November and into another historical building on the western side, right on Waterfront
Drive. Look for them at Arosa House, one of Road Town’s original West Indian houses: complete with a red tin roof, coconut and banana trees in the garden and little front step, where the sun will be shining over their shoulder, just like the original logo from 40 years ago. •
Alison Thomas
Althea Guishard
Anelda Green
Ava Skeete
Bernadette “Bernie/Super Spice”
Athanaze
Candy Cooke
Caroline Brumant
Casitta Morgan
Celia John
Dame Peters
Fred Green
Gregory “Spiceman” Gunter
Henry Nevers
Hanzel Parillon
Ingrid Richardson
Jocelyn “Baby Spice” Gunter
Morris Mark
Nadia Williams
Paulette Calloo
Rajo Sookram
Robert Gunter
Robin Sookraj
Rosetta Abraham
Sharlene Bisoondatt
Sharon James
Sheniece Gilbert
Susan (Mary) “SuSu/the Principessa”
Gunter
Vanicia Liddie
Vick Singh
Walter Hall
Winston Farrington
@sunnycaribbeespiceshop
@sunnycaribbee
Capriccio Di Mare Trat40toria is a favourite with locals and visitors for its unassuming, casual dining and familyfriendly atmosphere, as well as a fun evening buzz that has seen it become a hangout so popular, it’s now open 7-days a week, all year around.
Proprietors Mark Forte and Anton Goldstein, partners in a leading law firm, have known each other for over 10-years. Both have a passion for food and wine and clearly an innate ability to run a restaurant.
Anton has family connections in the industry as does Mark - whose Italian grandparents, Angelo and Annunciata owned a café in Portrush,
a small seaside resort town on the north coast of Ireland. “I spent almost every weekend at the café helping my grandparents make ice-cream and learn about Italian coffee” he says.
Over the 20+years that he has lived in the BVI, Mark and his family frequented Capriccio Di Mare and knew the previous owners, veteran BVI chef Davide Pugliese and his first wife Ceceilia (Cele) who opened the restaurant in its existing location almost 30-years before.
Capriccio Di Mare, meaning ‘whim of the sea’ in part, describes its original purpose. Which Davide says “was a café created to satisfy a gap in the market at the time, providing quick and tasty Italian food accompanied by a cappuccino or cocktail, dine-in or grab-and-go”.
Mark always thought Capriccio would make a nice opportunity if Davide and Cele wanted to exit. Soon Hurricane Irma hit and the time was right.
In 2019, Mark and Anton took on Capriccio with the goal of shifting it from a café to a Trattoria style eatery. In Italy, this is traditionally a familyowned, casual, rustic neighbourhood restaurant.
The pair immediately set to work on re-styling the front area that was included in the lease, but unused - so they extended more dining space into what is now known as the garden area. In 2022 the restauranteurs focused on the bar as an opportunity, creating the inviting bar, also in the garden area and hired Alicia from Sweden to manage it.
Her goal was to develop more regular local patronage. Now the bar
is just as popular as the restaurant with a group of regulars who treat it as their local, an extensive menu of cocktails, craft beer and wine and a daily happy hour that begins at 5:30pm with an extra one on Fridays at 9pm, when the place is buzzing.
In the restaurant, ably lead by Angela (Angie) there’s a down-toearth, family friendly vibe and later in the evening a fun atmosphere with a band of locals who frequent it.
Now the bar is just as popular as the restaurant with a group of regulars who treat it as their local, an extensive menu of cocktails, craft beer and wine and a daily happy hour that begins at 5:30pm with an extra one on Fridays at 9pm, when the place is buzzing.
The focaccia bread is fresh baked daily and Mark’s wife Jeannette is in charge of making the delicious cakes and slices on offer, which include gluten-free options. The gluten free pizza base is a closely guarded secret recipe and in high demand!
Capriccios has experienced its first solid high season where tables of eight or more from tourists to locals fill the dining area and spill out into the bar most evenings.
“We are finding that we are just as busy in season as off season” says Mark, “so we’re open seven days per week with breakfast and barista-style Italian coffee served from 9am, lunch and dinner and closing when the last guest departs”.
“We’re proud of our Italian coffee machine” laughs Mark. “This year we launched Mangia (meaning “eat” in Italian) which is a company formed to import Italian food and wine products for the restaurant to use and distribute to other outlets in the BVI”.
But not everything is imported. The focaccia bread is fresh baked daily and Mark’s wife Jeannette is in charge of making the delicious cakes and slices on offer, which include gluten-free options. The gluten free pizza base is a closely guarded secret recipe and in high demand! Mark’s Grandmother, Annunciata’s icecream sundaes are of course available, all made with local ice-cream sourced from La Dolce Vita. If he’s not
THIS PAGE Capriccio’s pizza dough is made fresh daily with a choice of delicious toppings. OPPOSITE Mark’s Grandmother, Annunciata’s chocolate nut sundae.travelling on business, most evenings you will find Mark watching and helping if the need arises.
As Davide quite rightly puts it “as our community has evolved, so has Capriccio Di Mare and this is testament to its good management, great food and popularity throughout the years right through until today”. •
Capriccio Di Mare Trattoria is open 7 days per week with no need to book (but recommended).
+1 284-494-5369
capricciobvi.com
@CapriccioBVI @CapriccioBVI
Taste The BVI is a brand-new indigenous food eatery located at the Cyril B. Romney Tortola Pier Park. Erin Paviour-Smith talks to its creator, Riiah Durante and delves into the story behind the authentic BVI Taste.
Food can be many things, including a medium that sparks memories, stimulates the senses, evokes emotion and depicts a story, according to restauranteur, Riiah Durante.
An 8th generation descendent of Salt Island in the British Virgin Islands, Riiah has impactful memories of learning traditional recipes and cooking techniques passed down through the generations, leaving an indelible mark.
After graduating from H. Lavity Stoutt Community College, Riiah furthered her education at Barry University in Miami. In 2016 she earned her Bachelor’s Degree in Science with a specialisation in Psychology and is currently pursuing her Master’s in Business Administration at her alma mater.
Riiah’s family heritage, passion for her country, combined with a noticeable gap in the hospitality industry, sparked the idea to create an indigenous eatery for tourists and locals that is not only a place to taste authentic food of the BVI, but experience our rich and diverse culture as well.
In 2020, amid COVID, Riiah relocated home to Tortola with her family. Identifying a niche opportunity to help travelers navigate the many challenges of traveling during a pandemic, her first business
British Traders Concierge was born. Making seamless travel to the BVI possible at a time when travel and experiences were limited.
Over the next two years, with the pandemic coming to an end, the Company diversified its portfolio to meet the needs and expectations of its clients.
In 2022, she received a scholarship to the Branson Centre of Entrepreneurship that supports the development of entrepreneurs through mentorship programs in partnership with H. Lavity Stoutt Community College and Unite BVI.
It was this mentoring program that inspired her to add a complimentary and unique product to her existing business, Taste The BVI.
All of the recipes on the menu have been curated by Riiah based partially on the Smith/ Durante family lineage, BVI traditions and history - but with her own personal touch.
Riiah’s family heritage, passion for her country, combined with a noticeable gap in the hospitality industry, sparked the idea to create an indigenous eatery for tourists and locals that is not only a place to taste authentic food of the BVI, but experience our rich and diverse culture as well.
“There are very few restaurants that specifically cater to authentic, indigenous cuisine that reflects BVI culture and tradition” she says.
“Similar to yesteryears on Salt Island, our visitors and wider community can taste the food and learn the traditional techniques and history too. Dining at Taste The BVI takes our guests on a cultural journey similar to the one I experienced growing up” says Riiah.
All of the recipes on the menu have been curated by Riiah based partially on the Smith/ Durante family lineage, BVI traditions and history - but with her own personal touch.
Delightful bites including the BVI’s National dish of fish and fungi (pronounced foon-ji), which is okra and cornmeal boiled with butter and served with braised fillets of snapper in optional mayonnaise or butter sauce.
Also on the menu, a BVI ‘must-have’ Anegada lobster and conch, which are seasonal due to Government
mandated fishing seasons. Conch will be available from October 31 to August 15 and Anegada lobster will be available from October 31 to July 31, to ensure the sustainability of these species.
A signature dish that incorporates local sea salt gathered from Salt Island complimented with the smoky flavour created by coal made from local wood – represents the Cay People way of life. This dish
showcases history from a personal perspective but is also reflective of the BVI as a whole.
The drinks menu, called Sip of the BVI includes seasonal non-alcoholic and alcoholic beverages including a Guava berry fruit beverage that is traditionally consumed over the holiday season in the BVI.
The CAT 5 cocktail is Taste The BVI’s signature beverage, representing the 2017 catastrophic hurricanes Irma and Maria - now an indelible part of the BVI’s history.
Important especially for the working community, the Restaurant’s menu includes grab-and-go lunch specials such as the Nature’s Little Secret rice bowl, a soup of the day and the Fat Virgin (meaning Virgin Gorda) spicy chicken sandwich.
For those with a sweet tooth - you are also in for a treat! Riiah’s list of traditional BVI tarts is mouthwatering with fillings such as coconut, guava and pineapple. Many of you may be surprised to know that tarts originated in the BVI.
There is a lot to learn about traditional BVI cuisine. Taste The BVI
The BVI’s signature beverage, representing the 2017 catastrophic hurricanes Irma and Maria - now an indelible part of the BVI’s history.
located at the Cyril B. Romney Tortola Pier Park is now open 6 days per week - so you can experience it for yourself! •
For more information and reservations tastethebvieatery.com
Follow Taste The BVI on @tastetheBVIEatery @tastetheBVIEatery
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The pioneering Romney sisters behind the exciting new Road Town steakhouse PRIME, have a long history of success in the restaurant business. Their first venture was Cafesito, an authentic Spanish Cantina in Romasco Place that operated in the early 2000s. After that, they went on to open Ocean’s 7 on Peter Island and Ocean’s 7 Too in White Bay, Jost van Dyke, catering to the sailing community. Five years ago, after an unforgettable weekend in Miami celebrating a milestone birthday, they felt inspired to replicate the same kind of experience back home in the BVI. Thus, PRIME was born.
At PRIME, guests can expect an elevated and one-of-a-kind dining experience, each dish thoughtfully crafted for guests to enjoy the very best the BVI has to offer. From the exterior to the interior design, the owners have chosen every detail for its ability to create conversation and
set the atmosphere for a memorable evening. Friendly servers with a passion for hospitality are ready to tend to any need, while mixologists and wine connoisseurs serve up something special from the cocktail bar or wine list.
At PRIME, guests can expect an elevated and one-of-akind dining experience, each dish thoughtfully crafted for guests to enjoy the very best the BVI has to offer.
The culinary mastermind behind this exquisite establishment, Chef Opick, as he’s endearingly referred to by loyal patrons, was born in Bali and honed his skills at the prestigious National Hotel Institute in Bandung, Indonesia. He further
perfected his craft while working in top-tier restaurants across Dubai and Australia before heading to the Grand Sheraton Sydney.
On PRIME’s menu you will find USDA-certified Prime cuts of beef, seafood dishes with an Asian flair and delicious pasta creations. Having been designed through a collaborative effort between the head chef and a consultant who researched BVI restaurants to determine what kind of niche could be filled.
The outdoor cocktail and bar area evokes a sense of whimsy and romance that’s perfectly amplified by PRIME’s signature drinks. Bar Manager Leni is responsible for expertly whipping up interesting and fun cocktails – such as PRIME’s signature “Porn Star Martini” and their mystery drink of the night, “Try
The private Omega Room also offers seating for up to 12, perfect for client meetings, family gatherings or friends who wish to celebrate in their own area equipped with a 70-inch screen and Wi-Fi connectivity. Reservations are required for dinner.
Me”. Sure to be an adventure for your taste buds.
At PRIME, visitors are encouraged to dress elegantly and in accordance with the elevated dining experience from 6 p.m. onward. The private Omega Room also offers seating for up to 12, perfect for client meetings, family gatherings or friends who wish to celebrate in their own area equipped with a 70-inch screen and Wi-Fi connectivity. Reservations are required for dinner.
Furthermore, the four cabanas at LVL3 bar offer an intimate setting for up to 10 guests, making it the ideal space for corporate or departmental after-hours celebrations. Bar bites ranging from sushi to pizza are available and can seat a maximum of 60 people during events, while opening hours are from 5 p.m. until closing, three days a week (Thursday – Saturday).
OPPOSITE Situated on the top floor of The Romasco Building, dine in style with beautiful sea views over Road Town Harbour. THIS PAGE LVL 3 Bar’s breezy outdoor location is the perfect location for evening drinks with friends, groups, private functions or a romantic night out.
Each night at PRIME is a unique and memorable experience, due in no small part to the owners and staff’s quest for excellence in their passion project. At PRIME, you’ll find topnotch culinary excellence brought to life by a devoted and dedicated team.
PRIME is located on the top floor of the Romasco Building on Waterfront Drive in Road Town. Open Monday – Friday from 8 a.m. to 11 a.m. for light breakfast and barista coffee, and Tuesday – Sunday for lunch and dinner. •
To reserve your table:
+1 284-494-5000 primedinevi@gmail.com @Primedinevi
We provide sales, parts, service and warranty repair for all Honda small engines. Mike has decades of experience with all makes and styles of boats and has two additional Honda Certified technicians on sta .
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Dove Restaurant offers a new casual and elegant dining experience set in an original West-Indian family cottage built in the early 1900s on Main Street in central Road Town. Enjoy carefully crafted cocktails and Anglo-Asian fusion cuisine, elegantly presented. The experienced staff can recommend perfect wine pairings to any dish, with amuse-bouche and petit fours included in the Dove dining experience.
The intimate Mango Deck, built around the old mango tree that survived hurricanes Irma and Maria is the perfect setting to enjoy happy hour, date night or casual business meetings after hours. For corporate events, up to 80 people are welcome. Dove reopens in the first week of September. Visit their website for opening hours from 1 September onwards: five days a week starting at 5 pm.
Claire Shefchik • Photography by Jennifer Balcombe THIS PAGE Dove Restaurant is located in a charming, original West-Indian style family cottage on Main Street in Road Town. Classy, casual dining or just drinks. OPPOSITE Facing Road Town harbor and the Sir Frances Drake Channel, Dragonfly Lounge is a VIPY favourite for lunch or dinner.Situated upstairs from Dove Restaurant and directly opposite the Road Town ferry terminal, Dragonfly Lounge is the perfect spot for lunch, drinks or casual dinner, with an array of menu options and specialties. Whether indoors or outdoors, you can relax in the outdoor lounge area and feel the breeze as you savour everything from Anglo-Asian small bites and sharing plates to craft cocktails and carefully curated wine selections. Dragonfly is perfect for groups or a casual dinner.
Dragonfly reopens on 8 September for the 2023/24 season.
For more see:
thedovebvi.com
67 Main Street, Road Town, Tortola
Bookings essential: +1 284-494-0313, WhatsApp (only): +1 284-542-1108
info@dove-restaurant.com
@thedovebvi.
@doverestaurant
This issue is brimming with all things pink! For sweet-treat lovers we have gathered these delectable recipe ideas. Enjoy!
(FOR 24 SERVINGS)
Preparation time: 10 min
Resting time: 336 h 30 min
Total time: 336 h 40 min
Difficulty: easy
INGREDIENTS:
• 4 cups raspberries; fresh or frozen
• 1 cup granulated sugar
• 1 bottle vodka; 750 milliliters
• fresh mint; for garnish
1. Add the raspberries and sugar to a large container with an airtight lid. Mix until well combined and let sit for 30 minutes.
2. Pour in the vodka; seal and shake until the sugar is dissolved.
3. Store in a cool, dark place for two weeks, shaking every day or two.
4. Pour the mixture into a blender and puree. Funnel the raspberry liqueur into a bottle.
5. Enjoy immediately or store in the refrigerator. Garnish with fresh mint sprigs to serve.
(FOR 12 SERVINGS)
Preparation time: 40 min
Cooking time: 15 min
Baking time: 35 min
Cooling time: 1 h 5 min
Resting time: 30 min
Total time: 3 h 5 min
Difficulty: medium
INGREDIENTS:
For the choux pastry
• 1/2 cup water
• 1/2 cup milk
• 1/2 cup butter
• 1/4 teaspoon salt
• 1 teaspoon sugar
• 1 cup flour
• 4 large eggs
For the raspberry mousse filling
• 12 oz frozen raspberries
• 2/3 cup sugar
• 1/4 cup water
• 1 package unflavored gelatin; dissolved in 1/4 cup water
• 1 1/2 cups heavy cream
For the glaze
• 1 cup fresh raspberries
• 2 cups confectioner's sugar
• 3/4 teaspoon vanilla extract
• 1 pinch kosher salt
For the choux pastry:
1. Preheat oven to 425°F. Line a baking sheet with parchment paper.
2. Add the water, milk butter, salt and sugar to a large saucepan and bring to a boil.
3. Once butter is melted, reduce heat to low, add flour, and stir vigorously.
4. Remove from heat and let cool for 5 minutes.
5. Add the eggs, one at a time. Stir until completely incorporated before adding each egg. Mixture should resemble a soft paste.
6. Add mixture to a pastry bag fitted with a large tip. Pipe 12 eclairs onto the prepared baking sheet. Leave enough space between the eclairs to allow for puffing during baking.
7. Bake at 425°F for 15 minutes then reduce heat to 375°F for 1220 minutes until the shell is golden brown and hollow inside. Let cool completely before filling.
For the raspberry filling:
1. In a small saucepan, add raspberries, sugar and 1/4 cup water. Heat until berries soften and begin to break down.
2. Carefully add mixture to a blender and puree. Remove seeds using a strainer if desired. Pour back into saucepan.
3. Add the dissolved gelatin. Bring to a boil and boil for 1 minute, stirring constantly. Remove from heat and let cool to room temperature.
4. In a large bowl, whip cream to stiff peaks. Carefully fold the cooled berry mixture into the whipped cream. Add mixture to a piping bag fitted with a medium tip.
5. Working one eclair at a time, insert tip of piping bag into a hole in one end of the shell and begin piping with steady pressure until filled. Repeat until all eclairs are filled.
For the glaze:
1. Mash the fresh raspberries and run them through a fine-mesh sieve, reserving all the juice and discarding the seeds. Add the confectioner's sugar, vanilla and salt to the reserved juice and whisk until smooth.
2. Working one at a time, hold each eclair upside down and carefully dip the top in the glaze. Repeat with remaining eclairs. Allow glaze to set, about 30 minutes before serving.
(FOR 12 SERVINGS)
Preparation time: 45 min
Resting time: 2 h 30 min
Baking time: 25 min
Cooking time: 10 min
Total time: 3 h 50 min
Difficulty: medium
INGREDIENTS:
For the crust
• 1 2/3 cups all-purpose flour
• 2/3 cup powdered sugar
• 1/4 cup almond flour
• 1 1/4 sticks unsalted butter
• 1/4 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1 egg
For the pastry cream
• 2 cups whole milk
• 1 vanilla bean
• 4 egg yolks
• 1/2 cup plus 1 tablespoon sugar
• 1 tablespoon cornstarch
• 1 tablespoon all-purpose flour
To assemble
• 5 pints fresh raspberries
• 1/2 cup seedless raspberry jam
• 2 tablespoon water
• 12 sprigs lemon balm
For the crust:
1. Place the flour, powdered sugar, almond flour and butter in the bowl of a food processor and pulse until the mixture resembles sand.
2. Add the vanilla extract, salt and egg and continue to pulse until just mixed, being careful not to over-mix.
3. Turn the dough out onto a piece of plastic wrap. Wrap the dough lightly and flatten into a large pancake shape. Refrigerate and let rest until ready to use, at least 30 minutes.
4. Preheat the oven to 300°F. Cut 12 rounds of parchment paper slightly larger than the tart molds.
5. Roll out the dough to an 1/8-inch thickness, and use a pastry cutter to cut out circles just bigger than the tart molds. Re-roll the trimmings to make a total of 12 tarts.
6. Line twelve 4-inch round tart tins with the dough. Place a round of parchment on top of the dough. Fill the parchment-lined molds with dried beans, rice or pie weights.
7. Bake the tart shells for 15 minutes, then remove the beans and parchment rounds. Return the shells to the oven and cook until golden brown about 10 minutes. Let the shells cool completely before filling.
2. Place the saucepan over high heat and bring the milk to a boil. Do not stir.
3. Place the egg yolks in a bowl and whisk in the sugar. Add the cornstarch and flour to the yolks and whisk to blend. The mixture will be quite thick. Pour about 1/4 cup of the hot milk into the yolk mixture and whisk quickly to temper the cold yolks.
4. Add the rest of the milk slowly to the yolk mixture while whisking continually. Once blended and the flour is dissolved, pour the mixture through a fine mesh sieve back into the saucepan. Use a clean saucepan if the milk burned on the bottom of the original pot.
5. Place the saucepan over low heat and whisk continually until the mixture bubbles. At the first sign of bubbling, remove the saucepan from the burner and use a rubber spatula to move pastry cream from the pan to a clean bowl.
6. Butter a piece of plastic wrap the size of the bowl and place the plastic butter-side down onto the cream. Make sure to cover the entire surface of the cream to prevent a skin from forming before it is ready to be used.
7. Let the pastry cream cool in the refrigerator, about 2 hours at minimum, before using.
To assemble:
For the pastry cream:
1. Pour the milk into a medium saucepan. Split the vanilla bean lengthwise and use the tip of a paring knife to scrape the insides of the bean into the milk, as well as the bean itself.
1. Fill the baked tart shells with pastry cream just below the top of the shell. Arrange fresh raspberries around the outer edge of shell. Make smaller circles of raspberries as you work towards the center of the tart.
2. Heat the jam with water and brush it on the tops of the raspberries.
3. To serve, garnish with sprigs of lemon balm.
(FOR 8 SERVINGS)
Preparation time: 25 min
Cooling time: 2 h
Total time: 2 h 25 min
Difficulty: easy
INGREDIENTS:
• 1 1/2 cups semi-sweet chocolate chips
• 1 1/2 teaspoons shortening
• 1 tablespoon water
• 1 teaspoon unflavored gelatin
• 1 1/2 cups fresh raspberries
• 1 cup whipping cream
• 1/4 cup powdered sugar
• 8 sugar pearls
DIRECTIONS:
1. In small saucepan, combine chocolate chips and shortening; cook over low heat until melted, stirring frequently.
2. Line 8 muffin cups with paper baking cups. With pastry brush, coat sides and bottom of each cup thickly and evenly with chocolate. Refrigerate 10 minutes or until set.
3. Brush any thin spots with additional chocolate. Cover; refrigerate at least 2 hours or until firm.
4. Place water in small microwavesafe bowl; sprinkle gelatin over water. Let stand 5 minutes to soften.
5. Meanwhile, place 1 1/2 cups raspberries in a blender or food processor and puree.
6. Microwave gelatin on HIGH for 30 to 40 seconds or until gelatin is dissolved. Add to raspberry mixture and stir until completely incorporated.
7. In small bowl, beat whipping cream
and sugar until stiff peaks form. Gently fold in raspberry mixture. Cover and refrigerate until serving time.
8. Fifteen minutes before serving, carefully peel paper from chocolate cups. Spoon raspberry mixture into cups. Top each with a with a sugar pearl to finish.
The British Virgin Islands, part of a volcanic archipelago in the Caribbean, comprises of four main islands–Tortola, Virgin Gorda, Jost Van Dyke, and Anegada, and some 50 smaller islands
