ISSUE 3 • WINTER 2018
Photo courtesy of Wyndhams - Bajan Crafted Roasters
CONTENTS 6 Publisher’s Note 8 Tiki Pies 10 Clifton Meats 12 Staying Alive!
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18 Pasta Perfect 20 Arepa Pulled Pork 26 Tea Tails
40 38 Cane to Cask
28 Renu Good for You! 40 Wyndham Coffee 30 Behind the French Label 32 No Way Rose!
44 Cold Brew 50 Noteable Mentions
51 Farmer's Market 34 Foursquare Distillery 52 The Directory 36 Balla Black Rum 4
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PUBLISHER’S NOTE
Dear Friends, Welcome to our one year anniversary edition. With our beautiful cover featuring Wyndham Ethiopia Hunkunte Single Origin Coffee being brewed with the equipment listed in our directory in the back. Wyndham is the local roaster of Barbados - if you have not picked up some Dawn Patrol coffee you are missing out. We took the focus on coffee further with learning about cold brews - perfect for Barbados. There is so much going on in the wellness space for food and drink we have plenty to share from cold pressed juice to living foods and plant based wellness. We also share the origins of Tiki Pies and Arepas - truly needed daily indulgences. Moving on to drinks we congratulate Foursquare’s award winning rum, the cane to cask tourism destination at St Nicholas Abbey, the new Balla Black rum from Cockspur and our very own Cutters deli in St. Philip which just launched its new Angel's Share Rum - the mixing rum for rum punch!
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Enjoy,
For advertising rates and to offer contributions on future editions please visit www.foodie.bb or contact beseen@foodie.bb or (246) 820-0592.
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TIKI PIES - ICONIC NEW ZEALAND FARE WITH A BAJAN TWIST!
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oodies that have traveled to New Zealand can not help but try the flakey hand held pies that are everywhere and eaten all day; a cornerstone of Kiwi food culture. Pies in New Zealand date back to the 1840’s when it was colonized by the British. The British did not care for the traditional Maori foods found on the island, so the typical British meat pie evolved into a Kiwi staple. Lucky for Barbados, Mike and Maegan Layne came back from New Zealand in 2008 and brought their passion for these savory pies with them. Their combined heritage as a Kiwi and a Bajan comes through in their unique take on this classic food. A family business started by Maegan, then Mike gave up working as a QS to join the growing business which now makes hundreds of pies every week with a variety of savory and sweet fillings fresh every day. The Layne’s built their commercial kitchen at the family home in St. Peter which recently expanded to handle the ever growing volume. All hands are on deck at 4 am each day when they bake the pies and prep the pastry and fillings for the next day. The quality of these delicious pies comes through in the flaky pastry, high quality meat and veg fillings.They source local ingredients as much as possible, buying tomatoes and locally produced pesto from Brighton Farmers Market (where you can always find the Tiki Pie stand on a Sat morning!). Most importantly the balance of flavor and texture is perfect in each of the pies. Choose from 3-4 different egg pies with cheese, ham, sundried tomatoes, or Steak and Mushroom with cheese, veg or chicken curry, classic creamy chicken and more. Go outside the box when planning your next party and order up some Canapé sized pies in a range of flavors! When Buying the frozen pies defrost or microwave for 2 mins and place in a preheated oven for about 15 mins! Come and visit their ‘oasis’ stand With the new Zealand Maori logo a "tiki" which is also a sign of good luck- in Bayside Plaza near the Barbados Yacht Club, where they serve Fresh Press lemonade, and Wyndham locally roasted coffee. Open Monday to Sat from 7:30 - 2:30 or until they have sold out, each pie is $12 for a hearty truly tasty meal. Moving from strength to strength look out for new retail outlets around the island and Mike’s customized delivery van! (246) 831-1491 tikipies@hotmail.com 8
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CLIFTON MEATS KEEPS CREATING
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lifton Meats is one of Barbados’ top craft businesses as they continue to create delicious meats. On our recent trip to see what was happening we found three new preparations: pulled pork, English Pork Pies, and Scottish Beef Sausage. On entering the kitchen we found 6 large pork shoulders being smoked ~ thereafter to be prepared into the most delicious pulled pork you can find. Clifton uses Hickory chips to give the most smoke while not taking over the flavor of the meat. When picking a wood to smoke or grill with, you always want to use hardwoods—softwoods like pine and cedar create a nasty, sooty smoke that have the potential to be dangerous to your health. A good rule is if you can eat the fruit, the wood is safe too (Bajan Cherry for example) Although each wood has its own unique flavor, without tasting them side-by-side, it's usually too subtle to really distinguish. That's why it's best to pick the wood based on the level of smokiness it will impart. Hickory is a medium wood that is good for large cuts of meat that works great with both pork and beef. The team at Clifton Meats prepared their beautiful local pork shoulders with a little olive oil and a dry rub seasoning (no MSG). Then it’s into the smoker for 5 to 6 hours. Once the joints reach the desired internal temperature they are wrapped in foil to cook for another 2 to 3 hours. After the cooking process is completed, the meat is removed from the smoker to cool before being “pulled”; at this stage a bit more seasoning is added for a little extra flavor. Next the meat is portioned in vacuum sealed packs and ready to go at $29.99/ lb. What we love most about this product is the lack of sticky sweet sauce. This means we Foodies can create our own sauce and have a fantastic meal with very little work. Pulled pork is a perfect filling for the Arepa’s (recipe on page 20). If it's comfort food you seek, Clifton has your English styled pork pies. True to craft, these can be had for $19.00 - and new varieties are in the pipeline. For an artisnal and decorative treat, the final item into our basket is a large sausage wheel. Now these are fun! A new flavour for Barbados is the Scottish Sausage. Clifton’s beef sausages are made from 80/20 trim and seasoned with an award winning seasonings imported directly from Scotland. Classic spicy sausage with pepper, ginger and pimento in natural casings. Enjoy this the next time you have a group together for a Barbecue. Place the entire rolled sausage onto 10
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the grill, surrounded with some onions & peppers. You’ll need two good spatulas (Blades & Williams page 49) to turn the meat… and your helping hand should hold a Cutters VSRP to cool that afternoon heat. Clifton Meats for free delivery on orders over $100. (246) 622-1661 info@cliftonmeats.com
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STAYING ALIVE!
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or the little sprout it’s not the food in your life, it’s the life in your food. A sprout is essentially a baby plant which is bursting forth with new life. The concentration of proteins, vitamins, minerals, enzymes, is higher as a sprout than at any other time of the plant’s life. As soon as the sprout is cut to be packaged and sold, it starts to decrease in potency. All packaged fruit and vegetables are slowing dying once they are picked. It's impractical to try to source living produce for most of us but the one easy fix is the little sprout. We know the many benefits of eating sprouts, not to mention their visual beauty in adding color and texture to any meal. Sprouts contain an unusually high content of living enzyme to help boost the metabolic processes and improve chemical reactions within the body, specifically for digestion. Sprouts are also alkalizing to the body for maintenance of the body’s pH levels by reducing the level of acids. Being low in calories and high in vitamin A, C, Iron and Omega-3’s are just more bonuses from these little colorful treats.
bottom to keep the plants alive until you cut, wash and serve. There’s a two fold benefit to the Grow It! system as you can maintain the sprouts truly fresh until the point of harvest, thereby maximising the nutritional benefit; and afterwards you can use the soil and roots as mulch for the kithen garden or house plants. Grow It! Is available at grocery stores and PriceSmart. You can also buy direct: phone / whatsapp 1 246 230 1333 - and check them out @ facebook/GrowIt246
Grow It! has been the first mover in selling living sprouts. The sprouts come in a tray with a bit of organic soil at the
Look for their new product “Grab and Go” Sprouted Salad that offers complete vegan balanced protein in a fast food.
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SPICED TUNA SASHIMI INGREDIENTS 250g -Tuna 10g - Badia Tropical Seasoning 2 -local ripe mangos 1 -shallot 1 -red scotch bonnet 1 -tbsp vinegar 1 -tbsp olive oil 5g -coriander
METHOD TUNA Cut a barrel shaped piece of the tuna loin as sinew-free as possible and roll in the tropical seasoning. Place a heavy based non-stick pan on the stove on a high heat. Then just before the pan starts to smoke, add a dash of grape seed oil, then roll the tuna around the pan searing all exterior of the tuna. (N.B.- you are only searing not cooking) By Chef Grant
Remove the tuna from the pan and place in the freezer for 10 minutes (stops the cooking) SALSA For salsa peel the mango and cut away the flesh from the stone. Then cut into small cubes as neatly as possible. Peel and finely dice shallot and scotch bonnet (add as much or as little as you like. It's about the flavor and not about the heat) place into a small bowl with the vinegar. Slice the coriander stalk and add to your mix. Leaving behind the leafs to garnish. Mix all the ingredients together with a couple twists of milled black pepper; for my taste, I’ll always add a little green tabasco here which as it is a compliment to the sweetness and flavor of the mango. DRESSING PLATE Thinly slice the tuna and layer across the plate only just over lapping at each end. Mix the salsa and place a thin line over the tuna; delicately arrange a few of the coriander leaves on top. Tuna for this recipe was kindly donated by Shorelinez Fresh and Frozen Seafood Wholesaler T: 433 0227, info@ shorelinez.com free delivery for orders over $100.
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PEPPERPOT: THE QUINTISSENTIAL WEST INDIAN STEW Pepperpot is the traditional festive stew favoured by Amerindians of Guyana. Being good neighbours, Barbadadians have adopted this dish as a perfect complement to our corn meal cou-cou. Pepperpot is characterised by the essential ingredient, casareep; and heartily endorsed with an assortment of meats. Cassareep is used for two distinct goals: its particular flavor, and its preservative quality. Derived from the cassava plant, cassareep works as a preserving antiseptic which allows the stew to be kept on the back of the stove for indefinite lengths of time. It takes several days for this stew’s flavours to develop; and you can keep adding ingredients to top it up - nurture the pot and it’ll look after you. Barbara & Keith Armstrong have shared this tasty recipe. INGREDIENTS 1 lb Ox Tail, cut into joints 1/2 lb salt beef 1 Calf 's foot quartered 2 lbs lean Pork cut into 2” cubes 2 lbs lean beef cut into 2” cubes 1 stewing chicken cut into pieces. 4 Tbsp cassareep 1 Tbsp sugar 2 or 3 hot peppers tied in cheesecloth Seasonings - use what is on hand usually it is bay leaf, spring onions, thyme, celery, cinnamon, cloves 1 large onion sliced. METHOD Cut up the meat and cover with water. Cover and simmer for 2 hours or put in pressure cooker. Add the sliced onion, sugar, pepper and seasoning in bag, and cassareep. Simmer until the meat is tender. NOTES • Remove the hot pepper bag before serving. • This stew is meant to be cooked over several days to allow the flavours to develop. To avoid spoiling, it must be brought to a boil every day for about 20 minutes. • You can keep topping up the stew by adding fresh cuts of meat - just make sure to add a proportionate amount of casareep as well (and seasonings). • Even left-over meats can be used - eg roast beef or baked chicken (just wash off any seasonings first). • Lamb is not recommended with this recipe (yet, it’s a fine stew on it’s own). FOODIE.BB
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hef Scott Ames has expanded and revamped his Bento Box branded takeaway foods to go far beyond sushi giving us a healthy alternative for the grab and go lunch or to carry home for dinner. The classic Tofu Pockets are seasoned, fried tofu pockets with a variety of fillings to create a portable, healthy meal. The Wakame Salad (seaweed salad) is the perfect additional side to a sushi box, also the Som Tum salad made with green shredded papaya or get all three and include the Mango Chow made with salted mango, chilli and lime juice. Bento Box is now available in more locations on the south coast at NovelTeas in Hastings and Copacabana Beach Club on Brownes Beach; in the centre of the island at The Coffee Bean in Welches, Price Smart, and Wake Up Cafe in Wildey; and on the west coast at Singapura in LimeGrove Lifestyle centre. Or order online at Hopscotch - the Barbados online food marketplace ď‚• (246) 236 972 ď…˝ www.hopscotchfetch.com 16
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FOODIESPOTLIGHT
PASTA PERFECT
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e learned a few tricks from the experts on pasta at Garofalo’s pasta factory. This factory, located in Gragnano a small-town South of Naples, is considered the birthplace of pasta. Pasta manufacturing dates back to the 16th century in this pleasant town, hidden between the sea and the mountains, boasting the ideal climate for producing and drying pasta. You can find Garafolo Pasta at most grocery stores on island or available directly through Continental Foods (see page 3). Continental Foods also offers a range of Garofalo Corn, Quinoa, Rice & Fibre Gluten Free pastas ready to cook and enjoy. We wanted to share some of the tips from Garofalo on choosing and cooking the best pasta. When selecting a pasta look for a golden - amber colour that will reflect the high protein Semolina wheat used. Next you want to ensure the pasta was formed/cut with bronze dies to create a rough and porous texture to the pasta, this will help the pasta absorb the sauce. Lastly, the best pastas are slow dried for consistency in cooking.
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Cooks use different shapes and sizes of pasta for different purposes. For example, different shapes hold different sauces better than others. Thin pastas, such as angel hair, should be served with thin sauces, while thicker sauces work better with thicker, heavier pastas. People often pair flat pastas with cream sauces, while tomato sauces seem to cling better to round pastas. Whatever shape you choose remember to store uncooked pasta in airtight containers to keep it fresh for longer. To cook pasta the ratio should be 1L of boiling water to 100g of pasta, once you add the pasta add 10g of salt. Quality pasta does not need oil in the water. It is better to use a fork for long pastas to stir while boiling and a skimmer to stir shorter pastas. This will keep the pasta from sticking together without compromising taste. Remove a piece of pasta and break it open to see that the colour is the same throughout the thickness of the pasta. If there is a bit of white showing in the pasta it is not done. Do not run cold water over your pasta once cooked, the starch on the outside is what binds to the sauce. Save 1 cup of the cooking water to mix in with your sauce as this will further help the sauce and pasta bind together. Enjoy!
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AREPA PULLED PORK
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ne of the Venezuela's most iconic brands is Harina P.A.N. (Producto Alimenticio Nacional), or as everyone knows it, PAN flour. It is used to make the maize flour dough also known as "masa de arepa" or "masarepa", used to make the classic dish Arepas. An Arepa is a corn flour ‘pita bread’. It can be served with a variety of toppings such as cheese & avocado, or split to make sandwiches with any filling that suits your fancy. Harina PAN is a refined, pre-cooked corn flour and therefore has a quick prep & cook time. Because it comes from largekerneled corn, its starchy endosperm yield a high-starch flour which is gluten free and well suited to substitute for wheat flour in cooking. Most grocery stores will carry PAN in the baking section and you can always contact the local representatives: Foster Trading at 234 7645
INGREDIENTS 2 cups arepa flour (precooked PAN cornmeal) 2 teaspoons kosher salt 2 tablespoons vegetable oil Lime wedges (for serving) Desired filling (such as shredded cooked chicken or pork, stewed black beans with cheese and lime, corn salad with 20
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onion and fresh herbs; for serving) We recommend the smoked pulled pork from Clifton Meats.
METHOD Combine 2 1/2 cups warm water with salt, slowly add add arepa flour into a medium bowl. Using a wooden spoon stir until no dry lumps remain. Let rest 5 minutes to hydrate. Knead dough a few times in bowl, then divide into 8 pieces. Roll each piece on work surface into a ball, then gently flatten to about 1/4" thick. Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add 4 arepas, and cook until golden brown, 6–8 minutes. Flip, and cook (keep uncovered) until other side is golden brown, 6–8 minutes. Transfer arepas to a wire rack. If you want a thicker arepa after frying each side, place them in a low oven for 20 min. Note: since the flour is already precooked, it need not be baked; the purpose of frying is just to bind the flour together. Repeat with remaining 1 tablespoons oil and dough. Split arepas and stuff with desired fillings; serve with lime wedges for squeezing over just before serving.
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MARSHALL FARMS WHEATGRASS JUICE
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e found Steve, the owner of Marshall Farms, milling his own wheatgrass juice and selling fresh 1 oz ‘shots’ at the Brighton Farmers Market. Often you will find wheatgrass at raw food and juice bars to add a boost to your smoothie. We tried some and realized it is more like medicine than food to drink, but when mixed properly it becomes an added flavor to enjoy. Wheatgrass is regarded as a super potent health food. It is usually consumed as a fresh juice, but it also comes in powdered form. Fresh wheatgrass juice is considered to be a living food. It has antioxidant, antibacterial, and anti-inflammatory properties and has been known to aid in digestion, eliminates toxins and can boost your metabolism. All this from a little shot of green liquid! Here is one of Steve’s recipes
SIMPLY GREEN RECIPE 2 Stalks of Celery 4 Large Spinach Leaves ½ C Parsley Wash and process in a juicer (Blades & Williams has a great selection page 49). Blend with 1 oz wheatgrass juice. Ok to dilute - enjoy this feel good food! 22
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DRINKSPOTLIGHT
TEA-TAILS!
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his one’s for the mixologist - a happy trend of late is the blending of spirits and teas… a Tea-tail! Descriptors like "smooth," "smoky," and "floral" remind us of fond encounters with bourbons, tequilas, or gins, but those terms could also describe rooibos, green or black teas. The subtle similarities between teas and spirits make them perfect companions. And in creating your signature cocktail, teas offer more exotic flavour profiles than the traditional mixers. Our starting choice is one of the most popular black teas: Earl Grey. It sports a hint of citrus, is great served hot or cold, and pairs well with food making it an ideal afternoon libation. Earl Grey gets its citrusy notes from the bergamot orange - a fruit indigenous to South East Asia. The rind of this lemony fruit is cold-pressed for its scented oil, which comfortably blends with black teas. Tea drinkers describe this steep as bright, refreshing, and bold. This fabled tea was created in honor of an English Prime Minister, Charles Grey, 2nd Earl Grey. It is said that he saved the son of a Chinese tea blender from drowning. As a show of gratitude for this good deed, the blender passed on a special recipe for a black tea flavored with bergamot oil. It’s not known whether the Earl combined his tea with alcoholic 26
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spirits; whatever the source of his inspiration, this Prime Minister oversaw important reforms in British government, including the abolition of slavery. From its creation in the early 1800s, Earl Grey has remained a favourite among many and has charmed it way into our recipe books. TIPSY GREY Creating a great balance between the citrus taste of the Earl Grey and the spiciness of the Rum Punch. We use Loose Leaf Himalayan Peak Earl Grey Tea (found at Brighton Farmers Market, at Aqua Pharmacy in Worthing, or contact directly at hmpeaksbarbados@gmail.com.) Infuse in hot water for 5 minutes, remove tea leaves and let cool. Add half tea and half Cutters VSRP (Very Special Rum Punch) with crushed ice and a slice of lime. For a stronger version, make cubes from your tea. It’s tipsytea-time!!
RENU - GOOD FOR YOU!
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mprove your family’s health today with our Cold Pressed juice, the ultimate in healthy juicing! Cold pressing is the process by which fruits and vegetables are pressed (not grinded), without the use of heat, thereby preventing oxidation of the fruits and vegetables and helping to keep the natural vitamins, minerals and enzymes intact. Cold pressed, 100% natural juice has so many amazing benefits … boosts immune system; increases energy levels; alkalizes the body; supports healthy brain function; helps to have clearer skin; along with many others, including to just feel GREAT!
The enzymes in fresh green juice improves your digestive health, significantly benefits your immune system and best of all, green juice drenches your body in plant nutrients and chlorophyll (aka liquid sunshine!!). Chlorophyll strengthens your immune system, helps control inflammation, increases red blood cell production, and helps enhance your cells’ ability to carry oxygen so you feel better and have more energy. WHY DRINK YOUR GREEN VEGETABLES?
currently offers 6 proprietary RENU blends of cold pressed juices – 2 green vegetable combinations featuring Kale/Lettuce and Celery/Cucumber; 1 featuring Beetroot and Ginger; while the other 3 flavours are refreshing juice blends, featuring Orange, Apple, Lemon, Lime and Basil. In addition, RENU also has 2 health boosting wellness shots – The Immune Boost which packs ultimate benefits for our immune systems through its combination of Turmeric, Pineapple, Coconut Water and Lemon, and the Digestive Boost which features Ginger Root, Cantaloupe and Parsley, all of which have positive effects on our digestive system. THE FRESH PRESS
In addition to the above, THE FRESH PRESS range also includes the absolute best fresh-squeezed orange juice in Barbados and 3 flavours of lemonades (regular, pineapple and strawberry), all made with fresh fruit blends. We have something to satisfy the needs and tastes of the entire family, so RENU your body today with one of our cold pressed juices, available at many retail locations island wide. (246) 622-3053 sales@freshpressbb.com @renucoldpressed.
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The Gourmet Shop Since 1991
Purveyors of distinguished specialty foods, wines & liquors The Chattel Village, Holetown. Phone 432-7711 thegourmetshopbarbados@caribsurf.com
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BEHIND THE FRENCH LABEL
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ne of the more confusing wine regions to delve into is France because it’s so hard to know what you’re buying based on the label. Fortunately, you can learn a few facts about French wine and how it’s labeled to improve your ability to find better wines. The first thing to appreciate is that the French label their wines by region and seldom by grape varietal. Some key aspects of the label are the Vintage (year) when the grapes were harvested, Producer such as the Estate or Winery and Appellation is the region where it was bottled. Let’s highlight six of France’s most prominent wine regions and the grapes grown there to help you navigate trying new French wines. Enjoy the journey... BORDEAUX – Cabernet Sauvignon, Merlot, Cabernet Franc, Petit Verdot, Malbec, Carmenere
PRIMARY RED GRAPES
GENERAL STYLE – full-bodied, dry, earthy red wines
CHAMPAGNE PRIMARY GRAPES – Pinot Noir, Chardonnay, Pinot Munier GENERAL STYLE – fully sparkling wines with high acidity
BURGUNDY PRIMARY GRAPES – Pinot Noir, Chardonnay, Gamay
– elegant, light-bodied, dry reds and expressions of Chardonnay that range from steely and crisp to richly oaked.
GENERAL STYLE
ALSACE – Riesling, Pinot Gris, Gewurztraminer, Pinot Blanc, Muscat
PRIMARY GRAPES GENERAL STYLE
dessert wines
– crisp, dry whites, with some delicious
RHÔNE PRIMARY GRAPES – Syrah, Grenache, Mourvedre, Viognier
– wild, gamey reds; rich, aromatic whites; and bone-dry rosés
GENERAL STYLE
LOIRE – Cabernet Franc, Sauvignon Blanc, Chenin Blanc, Melon de Bourgogne PRIMARY GRAPES
– racy, herbaceous, mineral-driven reds and whites, as well as a large quantity of sparkling, sweet, and rosé wines
GENERAL STYLE
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NO WAY, ROSE
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ot everyone prefers rose, and the Barbados weather doesn’t mean that red wine has to go into hiding. So we have compiled five styles of warm weather reds perfect with a bit of chill and an afternoon by the grill or on the beach so don’t feel bad to say “No way, rose.” Our five featured reds have the following qualities: • Higher acidity • Lower tannins • Lower alcohol (most of them) • They’re less known... We encourage you to step outside of the box and give these a try - there are worse ways to spend a day! ST LAURENT - AUSTRIA With spicy and plummy notes, nice acidity and smooth tannins. Very easy to drink in these warm summer temperatures, especially slightly chilled! PINOT NOIR - OREGON Oregon Pinot can be more ‘rustic’ in style. There’s a lot of vintage variance, the key is to taste each vintage (some great years are 2008, 2012 & 2014). VALPOLICELLA – ITALY Corvina is the grape used in these 5 types 1. Valpolicella Classico – the everyday drinking wine. 2. Valpolicella Classico Superiore – A great weekend treat with a little more oomph and body to it as it is aged in oak for one year. 3. Valpolicella Superiore Ripasso – a fuller bodied and sweeter style. Often great value for money. 4. Amarone Della Valpolicella – Very full bodied! 5. Recioto Della Valpolicella – Dessert wine!
WHERE CAN YOU FIND THESE WINES IN BARBADOS? WELL... AVAILABLE FROM PLATINUM WINES:
Pfaffl The Dot ‘Austrian Plum’ St Laurent - Austria $32.31 A to Z Pinot Noir Oregon USA $61.69 AVAILABLE FROM GRAPE VINE:
Cotes du Rone - Georges Duboeuf $33.25 Valpolicella 2015 - Folonari $30.71 AVAILABLE AT WINE WORLD:
King Estate Pinot Noir $88.60 Torres Coronas Tempranillo Penedes $35.99
GRENACHE - FRANCE
AVAILABLE THROUGH TRIDENT WINES:
The wines are typically styled as lower in alcohol and tannins and are the favoured grapes of Cotes du Rhone vintners.
Valpolicella Classico 2016/17 Campagnola $32.90
TEMPRANILLO - SPAIN The wines are typically styled as lower in alcohol and tannins and are the favoured grapes of Cotes du Rhone vintners.
Cotes du Rhone 2015/16 Bouchard Aine $33.49 AVAILABLE THROUGH HOTEL FOODS:
Zenato Valpolicella $33.29 Chapoutier Cote Du Rhone $33.41
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FINE WINES & SPIRITS
The Grape Vine Fine Wines & Spirits store brings together the ďŹ nest collection of wines and spirits from around the world.
Holetown Monday to Friday: 9am to 6pm Saturday: 9am to 4pm Sunday: Closed
Lanterns Mall Monday to Thursday: 9am to 9pm Saturday: 9am to 10pm Sunday: 11am to 8pm
Holetown, Sunset Crest, St. James: (246) 417-8711 Lanterns Mall, Hastings, Christ Church: (246) 424-5045
Our friendly and knowledgeable team is there to help you choose from our exquisite portfolio of red, white and sparkling wines for any occasion.
Try the bottle service at our Lanterns Mall location! email: thegrapevine@massygroup.com Follow us for news, updates & specials:
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DRINKSPOTLIGHT
FOURSQUARE DISTILLERY SIMPLY THE BEST
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s a Foodie we tend to think we need to search far and wide to find the very best of something in the world. That is not the case when looking for The Best Rum Distillery in the World. For the past 23 years the spirit industry leaders and experts have gathered in London to participate in the International Spirits Challenge (ISC). At this premier event a panel of specialist judges participate in a scrupulous blind tasting. The ISC receives more than 1,600 entries from more than 70 countries making it one of the most extensive tasting awards in the world. Of note is that this competition features premium spirit brands in all classes of vodkas, gins, whiskys e.t.c. including the likes of Glenfiddich 40 year old and Suntory’s Hibiki 21 year old whiskies. With this stiff competition it is truly impressive to see that in 2018, The Supreme Champion Spirit award (the overall best of the best award) was presented to Foursquare Rum Distillery for their vintage rum Foursquare 2005. It is the first time in the history of the competition that a rum has won this prestigious award; and rightly, the winner comes from the birthplace of this spirit. 34
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In 1926, the Seale family began buying rum from Barbados distilleries, blending and selling it under the R. L. Seale name. In the mid-1990s, Richard Seale, the fifth generation in the family business, worked with his father to renovate a shuttered sugar factory into a modern distillery. The rum is distilled in pot and traditional column stills and aged on site. When you approach the distillery you see several full and growing open air warehouses. Rum barrels are stacked high into the warm, moist Barbados breeze going through their ageing process.. next to the cricket pitch. We invite any true Foodie to come and taste these rums at Foursquare distillery ( you can also ring them for free delivery). You will also find them at many of the best restaurants and bars including Cutters Deli just 5 minutes away from Foursquare Distillery. (246) 629-4500 www.facebook.com/foursquare.rumdistillery
FOURSQUARE 2005 SUPREME CHAMPION SPIRIT For the first time in the 23 year history of the International Spirits Challenge, a rum was named the Supreme Champion Spirit.
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DRINKSPOTLIGHT
BALLA BLACK RUM - THE HIP NEW COCKSPUR
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e all know and love the Cockspur rums with the famous rooster emblem, a part of Barbados since 1884. Balla Black Rum is the newest and very hip member of the Cockspur family. This sensational concoction is a blend of rum with charred molasses, local Caribbean spices and a touch of heat. Balla black is perfect for making the Ultimate Zombie. With a play on Voodoo, the name Balla Black is derived from Damballa, the god of tricks and deception - Balla’s spirit is lying in wait inside this beautiful, glow in the dark bottle. However, it's not just the bottle that is a treat is what's inside that matters. With aromas of smoked coffee, vanilla and chocolate Balla Black tastes of smoky tones with ginger, nutmeg and hints of black treacle and caramelized sugar. Here is how to make the ULTIMATE ZOMBIE 50mls Balla Black. 25mls Grenadine syrup. 25mls Orange juice. 25mls Pineapple juice. 15mls Lime juice. 1tps Sugar. Serve over ice and garnish with pineapple and a sprig of mint. Distributed through www.hanschellinnissltd.com to retailers in Barbados.  www.ballarum.com
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DRINKSPOTLIGHT
CANE TO CASK BY ANNA WARREN
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t. Nicholas Abbey may have begun its latest rum production in 2009, but the plantation has had a long history of sugar cane production. Established over 350 years ago, the Abbey first functioned mainly as a sugar plantation with the processing of cane syrup. Fast forward to 2006 when Larry Warren and family purchased the property, they sought to produce a premium single cask rum from the cane syrup, a departure from traditional molasses-based rum manufacturing found throughout the Caribbean. Today their unique single cask rums are considered an important brand worldwide, and are founded on “quality and tradition”. Growing their own sugar cane crops, the Abbey is the only distillery in Barbados that goes from ‘Cane to Cask’ and from ‘Cask to Bottle’. With growing preferences for artisanal production many consumers increasingly seek greater knowledge about the places and methods used in the production of what they eat and drink. As a result, geographic indicator (GI) labels
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are growing in popularity. GIs are labels for food and drink products that have a specific geographical origin and possess unique qualities or reputations attributed to their place of origin. Some examples are Darjeeling Tea which originates in Darjeeling India; coffee from the Blue Mountains of Jamaica; even the cigars of Cuba. And this shift towards place-based, authentic consumption, extends well for spirits. As the birthplace of rum, Barbados has every reason to promote GI labelling and St. Nicholas Abbey is at the forefront with its field to bottle approach in rum production. The Abbey is one of Barbados’ iconic tourism destinations, and its latest exciting project is the St Nicholas Abbey Heritage Railway. Scheduled to begin service in January 2019, the narrow gauge steam railway will replicate the equipment of the the Barbados Railway circa 1800. The train rides are a great compliment to the garden and trail tours through the plantation grounds. Visitors get an up close appreciation for sugarcane processing from the hand
cutting of the canes, grinding in the restored steam mill, syrup production, distillation and the hand bottling of the rum. And no tour can be complete without a tasting... St. Nicholas Abbey Rum is available for purchase at the Plantation’s gift shop, where visitors can enjoy tastings as well as have their decanters custom engraved in the rum and sugar bond. The gift shop offers beautiful locally-made crafts and food items, including brown sugar, molasses and other homemade goods such as chutneys, jams and jellies made from key ingredients sourced at St. Nicholas Abbey and its surrounding environs. Visitors can also enjoy lunch and other light refreshments at the Terrace Café. Overlooking the plantation’s lush tropical gullies, the terrace is a wonderful spot to relax and enjoy the tranquil surroundings. In addition to sandwiches, wraps and salads, enjoy homemade rum punch, beer, a glass of wine or cappuccino and molasses cookies served on traditional English china. The Abbey is a must-visit for the heritage seeking foodies. If you can’t get there in person, contact their office for delivery options: (246) 422-5357 www.stnicholasabbey.com
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DRINKSPOTLIGHT
WYNDHAM - BARBADOS' OWN COFFEE ROASTERY COMPLIMENTS DOMINIC & MANDY
C
offee “Cupping" may sound like a fancy way of saying "tasting”, but it is a skill that needs to be honed to detect, evaluate and record the various complexities of coffee. Just as a wine sommelier tastes and scores a wine, a professional cupper does the same but with nearly three times as many identified flavours and aroma compounds as wine. (Don’t tell the wine people!) We are at the showroom of Wyndhams - Bajan Crafted Roasters, surrounded by beautiful Italian espresso machines, cool gadgets, gleaming kettles and other trendy, manual brewing equipment. The din of activity from the coffee roaster and production team whirs around us preparing the seven Single Origins and three Surf Series custom blends we are about to cup. The coffees are laid out on the cupping table, all in ceramic bowls, neatly aligned, weighed and filled with the same amount of coffee. Each coffee is different either by the producing farm, geographical region, processing type, and roast profile. 40
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A cupping always starts with smelling the coffee and the mosaic of aromas it produces. We take a whiff of the dry, ground coffee for first analysis, then fill the bowls with fresh boiling water from Stagg kettles (see the cover of Foodie) to reveal the notable differences in the wet aroma. Delicious scents fill the room; chocolate and nutty fragrances permeate the senses and floral notes of jasmine and rose, freshly baked bread and trails of fruity, citrusy, spicy and earthy undertones are unveiled. Now we are ready to taste. With cupping spoon in hand, we gently break the surface of the coffee to fill the spoon with the luxurious liquor. Dominic Wyndham-Gittens, co-founder and Director of Coffee of Wyndhams, loudly slurps the coffee, aerating it to cover his taste buds. “Coffee professionals have a well practiced slurp”, he says smiling.
As we journey through the wild and exotic flavours presented before us, we find some coffees milder than others, some sweet, vibrant and creamy, some syrupy and heavy and even one that tastes like a yellow Hog Plum! The Single Origin selection of coffees are unique, tasty and fun to try. With a current curated list from Ethiopia, Colombia, Guatemala and Brazil, some are Organic and Fair Trade certified, all are always Fresh-Crop, Specialty-grade and roasted fresh to order. The Wyndhams' Surf Series are also made from the Single Origin coffees but blended and roasted to develop the natural sugars in the coffee beans. Wyndhams Dawn Patrol hits the spot, as a great tasting full bodied espresso with hints of dark chocolate, nuttiness and a complimentary acidity. It has a highlighted caramel sweetness and clean flavour for those seeking a more traditional tasting espresso. The other two blends are named after Dominic’s favourite surf spots in Barbados: “Soup Bowl” after the iconic wave in Bathsheba It has a well rounded body, with balanced acidity with flavors of chocolate and dried fruit and the adventurous “Duppies”, with its wild and complex citrus notes and heavy body. Wyndhams is the exclusive local distributor of the highly regarded La Marzocco, an espresso machine manufacturer based in Florence, Italy. Built by hand, the stainless steel machines are an exquisite display of craftsmanship. Coupled with the Mazzer grinder, the La Marzocco brews an espresso that is as impressive as the machine is beautiful. Dominic adds, "our job is to guide our clients. From leading restaurants to homeowners who want to make great coffee, from espresso to brewed, we have everything that a pro or novice needs. We love teaching and also look after servicing the equipment to ensure its long term use." Everything can be purchased by visiting their online store www.wyndhams.bb. Best of all you can book a coffee tasting and tour of the Wyndhams coffee roasting facility and brewing equipment showroom in Dayrells Road, Christ Church on the South coast of Barbados. Readers of Foodie magazine can enjoy a 10% discount on all coffee and teas order through www.wyndhams.bb and entering discount code Foodie10 at checkout.
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DRINKSPOTLIGHT
COLD BREW BY SCOTT REUL
A
hhhh, cold brew! I know what you are thinking. Bottles or cans of beer sitting in an ice cold cooler just waiting to be enjoyed. It is one of life’s finest pleasures but this is not the type of cold brew I am talking about. Cold brew is a favorite coffee beverage of millennial customers who say they view cold coffee as a healthier alternative to energy drinks and soda. This has translated into hot sales of cold brew in international grocery stores and coffee shops. Starbucks now offers cold brew in every one of its 13,000 locations and is offering such exotic selections as Cold Foam Cascara and Nariño 70 cold brew. Datassentials, a market researcher in Chicago, has tracked the four-year growth of cold brew sales in the United States at a whopping 424.5% (44% in the last year alone). Despite this impressive growth, the beverage only appears on less than 4% of menus in the US and very little, if at all, in the Caribbean. 44
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While iced coffee and cold brew may look the same in the cup they are very different in how they are prepared and how they taste. Iced coffee is traditional coffee that has been brewed hot, then cooled and poured over ice. Cold water brewed coffee steeps roasted coffee grounds for 12 to 24 hours in water which is at or below room temperature. This leads to a coffee which is less acidic and bitter with a fuller body and more complex taste. It has been described as smooth, round, and lush with a full range of mouth-feel and sweetness. Barbados’s tropical environment is perfect for drinking cold brew. For restaurants looking to expand their cold brew coffee selection it is easy to incorporate syrups or specialty creamers to sweeten or lighten the cold brew and create premium specialties. Examples of this are using sweetened condensed milk with cold brew and serving it over ice for a
Vietnamese Iced Coffee or by using Rumchata cream-based liqueur as the creamer to make a wonderful Bajan Coffee. Cold brew is also being included as an ingredient in other types of beverages. The United Kingdom’s popular beer and lemonade/lemon soda combination known as a Shandy has been adapted by the cold brew trend. La Colombe’s latest drink, “The Shandy,” is a canned nitro cold brew made with lemonade. The coffee company is calling the drink a “hybrid” of coffee and juice. An increasingly popular trend is to infuse cold brew with nitrogen (hence the name “nitro”) so that it is slightly fizzy, with the thick creamy head of a good stout. Various craft breweries have paid attention to this trend and have incorporated cold brew into tasty, coffee tinged stouts and porters. Try one of these beers for a caffeinated alcohol treat. That way you can truly have a cold brew that is a cold brew! And so can you! Wyndham Coffee blends available cold brew at Cutters Crane Beach Deli!
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YOU ARE WHAT YOU EAT & WHAT YOUR CHICKEN EATS!
T
he old adage "you are what you eat" certainly holds true when considering the nutritional value of eggs. Studies have indicated that eggs from hens living outdoors (free range) are better for you than eggs from birds kept in cages. Free-range hens eat a healthy, natural diet and pass on that benefit to you in the form of more nutritious eggs. The hens themselves are much healthier and, as a result, do not need to be given the antibiotics most caged birds require. This means that you won't be eating antibiotics in any PEG chicken or eggs. Pasture-raised hens eat a diet of fresh grass, insects, worms, maggots and whatever else they can find in the field to supplement their feed. The feed quality is the next most important factor in a truly great tasting chicken and egg. PEG Farms has gone the extra mile with their holistic farming approach and now use a specialty feed for their chickens, turkeys and pigs. It is Verified Non-GMO, animal welfare approved, tested to be free from chemicals produced by fungi and also from herbicides and pesticides. Clean food at last! Free range chicken eggs contain many more nutrients than eggs laid by caged hens. They have 1/3 less cholesterol; Âź less
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saturated fat; 2/3 more Vitamin A; 2 times more omega -3 ; 3 times more vitamin E; 7 times more beta-carotene. But the most important thing is they just taste better! It is worth the trip up to PEG Farms to get a supply of super health chicken, turkey, pork, eggs and of course their fresh herbs. 433-9806 https://www.pegbarbados.com In case you can not take the time to go and visit, please email to see when they are delivering to Massy Supermarkets to ensure they are in stock when you go, as they sell out fast! ď€ƒ pegbarbados@gmail.com
MANNÁ BY MANUELA SCALINI
SINGITA WELLNESS
eeling great and looking great are benefits of plant based eating. You know the feeling when you meet an uber healthy person who you innocently say wow you look great and learn it is the same three things in life: plant based eating, exercise and drinking plenty of water. You think how can you get some of the benefits and still live in the real world? We now have help! Manuela Scalini is an international wellness expert and professionally trained raw food chef. She is running Manná Plant Powered Wellness where she is creating beautiful gourmet plant based dishes using local and seasonal flavors, drawing inspiration from the freshest ingredients to nourish and energize the body, mind and soul. Manuela is passionate about sharing her knowledge to help others in their journey to a healthier lifestyle -thank you! She offers weekly detox meals,delivered and now available from the co branded Manna at Coffee Bean in Sunset Crest, St. James. It is hard to know how to start the journey to true wellness, now you can reach out to Manuela for 1-1 wellness and plant based/raw food coaching.
harmonious and inspiring holistic centre created to rejuvenate your body and soothe your soul. All of us know it is about keeping the balance or work, rest and play. The beautifully renovated space lends itself to spending the day, it is located just across the street from Mullins Beach in St. James, by the public car park. There are private treatment rooms, a studio space, an athletic circuit, a gorgeous private swimming pool with a waterfall to set the mood all next to the lifestyle cafe. At the cafe you can find the Signature Singita smoothies, healthy vegan snacks and a few of Manuela Scalini’s plant based wellness breakfast choices. The centre offers massage, reflexology, Reiki, meditation classes, yoga, pilates, ballet barre and more. Join as a Member to make a healthy lifestyle commitment or enjoy a one off treatment or one off classes are available. The best part is you are welcome to come and enjoy this beautiful space by popping in just for the food and drinks!
manu@manuelascalini.com
(246) 438-5577
F
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A
www.singitawellness.com
WHEN IT COMES TO FISH, SIZE DOES MATTER! The fish and seafood that many of us consume are getting smaller due to a combination of threats including over and unsustainable fishing. This means the fish we are eating are not reaching the size or age at which they can reproduce - so our total fish stock is decreasing. In recent years, very small juvenile dolphins, who thrive and congregate around the mats of sargassum seaweed have been caught, sold and consumed in Barbados. Next time you are down at the local fish market buying dolphin - be a responsible consumer and ask your fisherfolk if the fish was more than 7 lbs. If it was a juvenile fish share with them how it is damaging the future supply and sustainability of the dolphin fish as the fish can not have had a chance to reproduce. Sharing this knowledge will help us all!
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NOTABLEMENTIONS GAJAH - HOME INTERIORS A fantastic new lifestyle store is a must see with a large, well equipped Foodie section. You can find everything you need to create your favorite drinks/ meals and entertain your family and friends. Cane Garden, St. Michael. www.gajahhome.com (246) 424-7160 info@gajahhome.com THE NUT LOVER - ALL NATURAL PEANUT AND ALMOND BUTTER Nikita Corbin is bringing Barbados her sugar free, fresh roasted peanut and almond butter. She offers Crunch, smooth and honey peanut butter for and a creamy almond butter that is so good you can eat it straight. Available to purchase directly at thenutloverbarbados@ gmail.com or (246) 236-5056, or at Body Restoration, Art Splash, Raw Juice and Cutters in Crane Beach. KOMBUCHA - BREENA’S BOOCH Found at Brighton Farmers market Sabrina Jardine started making Mead and moved on to Kombucha in May 2018 being drawn to the health benefits of the beverage. With flavors like Lemon Ginseng, Acai, Dragonfruit and Melon she is combining with the traditional black tea a little sugar and healthy live bacteria. You get all the benefits of tea with the benefits of probiotics in this delicious fizzy concoction. 750 ml for $15 and 350 ml for $10 you can find her on Sabrina Jardine Instagram or on Whatsapp (246) 245-7088. 50
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FARMERSMARKETS BRIGHTON FARMERS MARKET Brighton Farmers Market was started by the Pile family in 2001 to sell extra produce from their farm, has become the iconic farmers market in Barbados. It is the Saturday morning hangout to meet and greet old and new friends, it is for people who want the freshest produce, locally made treats and a great breakfast featuring their specialty Belgian waffles. Set on the grounds of an old sugar plantation, the market comes with open-air seating – picnic tables with umbrellas looking over the well supplied kiddie playground. Those in the know arrive by 6:30 am with eco-conscious shopping bags in hand. Fresh juices are available from Fresh Press and Renu, Microgreens from Marshall Farms, Tiki Pies is there every week and just in case Cutters Very Special Rum Punch. The Cliff Bakery offers fresh bread and The Living Water Community boasts the best fish cutter and bake. Every Sat from 6:30 - 9am HASTINGS FARMERS MARKET In the heart of the south coast just across from the beautiful Boardwalk with lovely sea views is the Hastings Farmers Market. Everything being sold at this market is ‘Homemade, Homegrown or Home Created’ in Barbados! There is a wide selection of local fruits, organic vegetables and eggs; freshly baked breads and culinary treats including gluten free options. You’ll also find a lovely selection of prepared meals including Trinidadian and Bajan dishes, Tiki Pies, sushi and freshly squeezed juices. While you’re shopping, enjoy a latte or an iced coffee from the Coffee Dock. Every Wednesday, Saturday & Sunday 8am-2pm year-round! www.artsplashbarbados.com HOLDERS FARMERS MARKET Holders Farmers' Market brings the organic farmers to you. Offering breakfast with delicious coffee, tea and fresh juices under the shady trees or thier special “British Banger” – it’s totally homemade and a favorite of many. There is local honey, coconut chips, arts and crafts that show the diversity of the island’s artisans and many more treats to enjoy or to take back to share with friends and family. They make every effort to ensure that the food and the vendors are as organic and local as possible. Every Sunday from 9am-1pm www.holdersfarmersmarket.com FOODIE.BB
NotableMentions
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THE DIRECTORY
FOOD
SCOTT’S CATERING
GLACIAL ICE
New menu items and pricing.
Your local source for bottled water.
www.scottscateringbarbados.com
www.facebook.com/Glacialpure
SHORELINEZ FRESH AND FROZEN SEAFOOD
(246) 435-8661
www.scottscateringbarbados.com/bento-box
The source on island.
FLINDT
info@shorelinez.com
Provider of fine wines and spirits through 2 stores with fun events.
BBQ in a Box and amazing Cakes, Cooking Classes and Catering
(246) 433-0227
Lanterns Mall (246) 424-5045
SINGAPURA
Sunset Crest (246) 417-8711
An exclusive supplier of healthy Asian foods and specialty products located at Lime Grove Lifestyle Centre, offering daily sushi and more from Bento Box!
PLATINUM WINES
BENTO BOX
A brand new expanded menu now available!
www.flindtbarbados.com (246) 432-2626 GODDARD CATERING GROUP www.gcg-catering.com
(246) 642-777 or (246) 271-8239
(246) 428-7117
TIKI PIES
GROW IT
Fresh and delivered frozen. Mon-Sat 7:302, Bayside Plaza, Bridgetown, or delivered.
Microgreens and Sprouts www.growitcaribbean.com
tikipies@hotmail.com
Whatsapp (246) 230-1333
(246) 831-1491
GREEN MONKEY CHOCOLATIER
Catering to all your sweet cravings from rich, dark chocolates to delicate macarons. www.thegreenmonkeychocolatier.com Lime Grove (246) 427-5567 Quayside (246) 435-5567 HATCHMANS CHEESES
THE CLIFF BAKERY
Fresh gourmet bread pick up at a Farmers Market or made to order.
hatchmanscheeses@gmail.com www.hatchmanscheeses.com
HOPSCOTCH
You order on line, the restaurant prepares and we deliver. www.hopscotchfetch.com (246) 236-9729 MARSHALL FARMS
Microgreens marshallfarms3@gmail.com (246) 548-3004
www.platinumwinesbarbados.com Andy Williams: (246) 629-4525 andy_williams@rlseale.com.bb Celeste Pontifex: (246) 629-4527 celeste_pontifex@rlseale.com.bb TRIDENT WINES
Wholesale wines and distributor for Pellegrino and Acqua Panna waters, retail outlet at the Wine Cave in Canewood, St. Thomas. www.tridentwines.com WINE WORLD
DRINK
Provider of fine wines and spirits through 5 stores, cooking and tasting events. www.wineworldinc.com
Artisanal microbrew beers and ales.
WYNDHAMS COFFEE
www.caribbeanbrewhouse.com
100% fresh nothing added Orange juice, Lemon and Lime Juice. The Renu line offers 100% cold press range of fruit and vegetable juices.
The only local island coffee roaster, creating their own flavor profiles. They also sell and maintain fine coffee equipment and accessories including the Fellow Stagg Kettle in Bronze, Hario Drip Decanter, Hario Drip Scale featured on the cover.
Facebook @RenuColdPressedJuice
www.wyndhams.bb
FOURSQUARE RUM DISTILLERY
SHOP
FRESH PRESS
(246) 548-2147
Wholesale Wines and spirits delivered Wine Club.
orders@thecliffbakery.com
BREW HOUSE MICRO BREWERY
Locally made goat cheese.
GRAPE VINE WINE STORE
Come for a tour and tastings. Facebook @FoursquareRumUSA (246) 629-4500
AQUA PHARMACY
A great resource on the South Coast road. www.aqua-pharmacy.com (246) 622-2782
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Crafted in Barbados
YOUR DELI AT CRANE BEACH OPEN DAILY NAMED AFTER BARBADOS’ FAVOURITE SANDWICH THE FLYING FISH CUTTER
DELI TREATS ALL DAY, CATERING SERVICES & PREORDERED MEAT/ CHEESE PLATTERS! WE DELIVER!!
FEEL THE WARMTH m.cutters.bb
423 0611
cutters.barbados
A1-CARLTON SUPERMARKETS
GOLDEN RIDGE FARMS
WHATNOTZ
Emerald City in St. Philip and A1 Carlton in St. Michael home of Proper Pork, distributors for Bob’s Mill line of health conscious foods offering a great selection of sundries.
Fresh and frozen free range, organic chickens and turkeys.
The beautiful bracelet featured on our cover!!
(246) 266-8916
www.whatnotz.com
HANSCHELL INNISS
THINGS TO DO
www.aonesupermarkets.com
The place to get Farmers Choice the Bajan Ham choice.
CUTTERS BAJAN DELI
BAJON CHICKEN
www.hanschellinnissltd.com
Wholesale fresh chicken
HOTEL FOODS
(246) 420-1004
Wholesale meats, cheese, wines and more!
BICO
Warrens Industrial Park
Frozen prepared food and ice cream wholesale. www.bicofoodservices.com
DIABETIC ASSOCIATION
(246) 424-7263
www.diabetes.bb
CARIBBEAN CONFECTION COMPANY
The Lifestyle Centre for Film, Food, Fashion, Art and Fun.
(246) 425-0069
(246) 423-0611
Volunteer!
LIMEGROVE
Facebook.com @caribbeanConfectionCompany
www.cutters.bb
www.hotelfoods.bb
(246) 430-2100
The only local hard candy producer.
Sunday live music on the deck from 1-3.
(246) 427-9338 FLINDT PATISSERIE
www.limegrove.com
The best cakes, amazing catering and truly enjoyable cooking classes.
info@limegrove.com
www.flindtbarbados.com
(246) 620-LIME (5463
LICKRISH FOOD TOURS
CARTERS HOTEL AND RESTAURANT SUPPLIES
MASSY DISTRIBUTION
Commercial kitchen appliances and supplies.
Wholesale and bulk distribution of food supplies and drinks
The most exciting, informative and bellyfilling cultural tours in Barbados. www.lickrishfoodtours.com
Facebook @BWHotelRestaurantSupplies
www.massydistribution.com
MANUELA SCALINI
CONTINENTAL FOODS
NIVEN DISTRIBUTION
Meats, cheeses and specialty foods wholesale - delivered.
Wholesale wines, mixers, beer, meats and more!
Plant based lifestyle consulting and events; Plant based chef and wellness coaching clean food detox at home, catering. detoxbarbados@gmail.com
(246) 425-1800
www.nivendistribution.com
CLIFTON MEATS
SIMPLEX TRADING
Local beef, pork, lamb and prepared meat products, delivered or visit their farm shop by Clifton Polo Club.
Wholesale restaurant, kitchen and packaging supplies.
www.cliftonmeats.com
(246) 426-1110
(246) 622-1661
THE GOURMET SHOP
RTIC MELT
DICE A BED
Food gourmet store & upmarket delicatessen selling great food & wine branded products with great service.
Homemade Gourmet Ice-cream. Local gourmet ice cream with indigenous flavours and real fruit.
www.soilmix246.com
www.thegourmetshopbarbados.com
Facebook.com @R-tic-Melt-Icecream-Parlor
(246) 234-SOIL
WEST INDIES BAKING SUPPLIES
SINGITA WELLNESS CENTRE
FOSTER TRADING
Everything you need for your cakes including edible image prints and flowers. Chef@fourandtwentybakery.com
A holistic centre designed to soothe your soul, rejuvenate your body and invigorate you mind.
(246) 429-1385
www.singitawellness.com
Composted Soil Mix and Kitchen gardens.
The source for PAN precooked corn flour and more. ryan@fosterbb.com
www.simplextrading.net
The Directory
Nature Reserve and biodynamic farm campgrounds and hikes, Foodie tours and Farm Shop. 8-4:30 every day. www.pegbarbados.com (246) 433-9806
(246) 438-5577
(246) 234-7645 54
PEG FARMS
FOODIE.BB