Dominica Food & Drink Guide 2012 by Leeward Consultants

Benvenuto. Bienvenido. Bienvenue. Willkommen.

WELCOME. BYEN VINI.

PUBLISHERS

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We take great pleasure in introducing the 2012 Dominica Food & Drink Guide. The Guide was born out of a passionate goal to uncover and celebrate the individuals who work tirelessly to create the gastronomic treats we so enjoy. We continue to draw attention to the versatility, talent and devotion displayed by those involved in the culinary industry. The “Breadbasket of the Caribbean” is a slogan long associated with Dominica’s genuinely bountiful landscape. The fertility of the island naturally lends itself to the cultivation of crops and rearing livestock for meat and dairy products. Its surrounding waters provide excellent fishing grounds. Dominica is certainly able to feed its own community, (and some of the rest of the world) and it does so with style! Many of Dominica’s social and cultural events are centred around the celebration of the island’s culinary diversity. During the Independence and Christmas seasons unique delicacies are prepared and shared amongst friends and relatives. This time of the year is open season for hunting, and much sought after luxuries such as crab, crayfish, and agouti are readily available. One tradition of the Independence festivities is Market Day held at the public market in Roseau. For one day each year the market area is transformed with elaborate displays of fruit and vegetables, herbs and spices. Everyone is invited to support, recognise and celebrate the vital work that market vendors and farmers do for the economy of the island. Other culinary events include the annual Titiwi Festival and the Cochrane Rabbit Festival. Unfortunately due to heavy rains the much-anticipated 2011 Rabbit Festival was cancelled this year. No doubt the 2012 event will be better than ever. With this enticing guide to help you along the way, we hope that you have as much fun re-discovering Dominica as we did in compiling and producing it. It by no means covers everything the island has to offer and we are certain you will find your own ‘culinary adventures’. Special thanks are extended to all who have encouraged, contributed, are featured in or have helped to make this publication possible. We are all inspired by the food and drink of Dominica.

2 Publishers Welcome. 6-7 Dominica Map Pages. 8-10 Directory of Establishments.

24-51 Roseau & Environs. 60-62 West Coast. 68-75 Portsmouth & Environs. 80-85 East Coast & Interior. 94-95 South Coast. 100-103 Roseau Valley.

EDITORIAL FEATURES 12-13 Digesting Dominica. 14-15 Kerbside Cuisine. 18-20 Health & Wellness

GUIDE

2012 FOOD&DRINK

FOOD & DRINK PROFILES

Dominica Expo 2011. 23 Rum at d’ Carnival. 28-29 Jennifer Hyland,

Consultant Chef. 30 Leonard ‘Steve’ Lewis, Hospitality Expert. 38-39 Vegetarian in Dominica. 45 Fish on the Menu. 46-47 Faces of Roseau Market. 48-49 Independence Cuisine. 52-53 Sweet Dominica. 56-57 A Rum Drinkers Guide to Dominica. 58-59 Sugar Cane. 60 Ginger Tea. 63 Grow Your Own Kitchen Herb Garden. 66-67 Appleton Estate Jamaica Rum. 70 Snackettes, Eateries & Bars. 72-73 Beach Bites. 76 Titiwi Fest. 78-79 Dominica’s Wildlife Hunting Season. 82 Star Fruit. 84 Eat in Season.

83 Roasted Breadfruit. 87 Much Room for Mushrooms. 88-89 Got Goat’s Milk?. 90 Celebrity Bites. 92-93 Walk up an Appetite. 98-99 Re-Discovering Bello. 102 Stuffed Bakes. 104-105 CocoJazz.

RECIPES & COCKTAILS 17 Salt Fish (Crab) Sancoche. 21 Conkies. 22 Eggplant & Seaweed Accras. 41 Vegetarian Cream of Callaloo Soup. 55 Dasheen Rolls. 62 Local Spinach Chips. 65 Jerk Seasoning Rub. 77 The Rosie Cheeks Cocktail. 86 Oyster

106

Mushroom & Pawpaw Stir Fry. 91 Tiffany’s Carrot Coconut Cup Cake. 97 Dominican Creole Sauce. 106-107 Drop Anchor Cocktails.

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CONTENTS

INFORMATION

TEAM

The Big Cheese Gulliver Johnson Art & Design, Photography Director Janie Conley Editor Madeleine Jardim McComas Sub Editor Mara Etienne-Manley Graphics Consultant Takumi Media Webmaster Chris Maisey

FOOD&DRINK

www.foodanddrink-caribbean.com

GUIDE 4

Contributors Celia Sorhaindo, Paul Crask, Terri Henry, Kitwani Ferreira, Ashley Richards, Oliver Sabetian, Lana Letang, Taymer Mason, Cynthia Nelson, Tiffany Burnette-Biscombe, Marcia Baptiste, Jenn Hyland, Ronald Charles, Christine Luke, Tiana Viveralli, Images Dominica Acknowledgements Special thanks to: Anchorage Hotel Staff, Steve Lewis, S.H.A.P.E., Michael & Helen Fagan, Iris Azoulay, Zoe McElligott Kash, Wynton and everyone else who gave their time, input and support. CREATED & PUBLISHED BY Leeward Consultants & Associates Ltd. P. O. Box W343, Woods Centre, Antigua.

Tel: (1) 268 725 4663 â&#x20AC;˘ Tel: (1) 268 725 5433 info@foodanddrink-caribbean.com www.foodanddrink-caribbean.com www.facebook.com/FoodandDrink.Dominica The contents of this publication are protected by copyright, owned by the publishers Leeward Consultants & Associates Ltd. No reproduction of this publication or its contents is possible in whole or part without prior written consent. All Rights Reserved. Copyright ÂŠ Leeward Consultants & Assoc. Ltd. 2011 | ISSN 1998-9008

Indian River

Canefield

Massacre

Jimmit Mahaut

waiâ&#x20AC;&#x2122;tuKUBULI

Galion

Freshwater Lake

TĂŠte Morne

Giraudel

Stowe Grand Bay

Delices

Boiling Lake

Wotten Waven

Trafalgar Falls

Trafalagar

Laudat

Morne Trois Pitons National Park

Scotts Head Princess Margraet Hospital

Soufriere

Pointe Michel

Emerald Pool

Pont Casse

Copthall Newtown Citronniere Castle Comfort Loubiere

Roseau

Goodwill

Morne Daniel

Springfield

Layou River

Salybia

Point Mulatre

La Plaine

Rosalie

Central Forest Reserve Castle Bruce

Carib Territory

Hatton Garden

Marigot

Dominica

Melville Hall Airport

Wesley

Woodford Hill

Calibishie

Northern Forest Reserve

Morne Diablotin National Park

Borne

Vieille Case

Woodbridge Bay

Layou

St. Joseph

Mero

Salisbury

Coulibistrie

Colihaut

Picard

Portsmouth

Cabrits National Park

Douglas Bay

Savanne Paille

Capuchin

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State House

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Goog Will

ER Division Of Tourism

Botanical Gardens

Newtown

Cricket Ground

Windsor Park Sport Stadium

RIV U A SE

Kubuli Country

Library

Fort Young

STREET MAP

ROSEAU

Roseau Cruise Ship Berth

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Lo n

St re

St re et

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Gr ea tG

East Bridge

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Ferry Terminal

Roseau Market

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St re

West Bridge

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GUIDE DIRECTORY

ROSEAU&ENVIRONS 27

All Nations Bar & Restaurant

Newtown

449 8339

Lester's BBQ

Roseau

225 2541

Anchorage Hotel

Castle Comfort

448 2638

Lindo Mart

Roseau

440 7775

Archipelago Wines & Spirits

Roseau

448 3394

Lionstone Grill

Roseau

276 6734

Astaphans

Roseau

448 3221

Merle Cuisine

Roseau Market

276 5853

Barana Breeze Bar & Grill

Castle Comfort

448 2188

Natural Fruit Bowls

Roseau

614 0409

Bay Watch Restaurant & Bar

Citronnier

448 5068

Old Stone Grill & Bar

Roseau

440 7549

Callaloo Restaurant

Roseau

612 1618

Orchards

Roseau

448 3051

Carew's Limelite Rest. & Bar

Roseau

612 9263

Patty Shack

Roseau

448 4145

Cartwheel Café

Roseau

448 5353

Perkys Pizza

Roseau

448 3333

Castle Comfort Lodge

Castle Comfort

448 2188

Pearls Cuisine

Roseau

448 8707

Cocorico Café Restaurant

Roseau

449 8686

Pirates Duty Free Shop

Roseau

449 9774

Davo's Grocery & Bar

Roseau

448 3859

Pizza Hut

Roseau

617 7777

Drop Anchor Bar & Yacht Services

Citronnier

276 9513

Pizza Palace

Roseau

448 4598

Evergreen Hotel

Castle Comfort

448 3288

Port of Call

Roseau

448 2910

Roseau

448 5000

Pumpkins

Roseau

612 4536

Fran’s Pâtisserie

Roseau

440 8275

Rhona's BBQ

Canefield

277 0629

Fruits Plus

Roseau

448 6811

Rituals Coffee House

Roseau

440 2233

Garage Bar & Grill

Roseau

448 5433

Rootz Healing Foods

Roseau

277 9200

Garraway Hotel Balisier Restaurant Roseau

449 8800

Ruins Rock Café

Roseau

440 5483

Guiyave Restaurant & Patisserie

Roseau

448 2930

St. Aimie's Diner

Roseau

440 4464

ICho Jerk Grill

Massarce

275 5325

Subway

Roseau

440 0026

Italia Restaurant

Roseau

440 4837

Sutton Place Hotel

Roseau

449 8700

Jerk International Restaurant & Bar Roseau

440 8255

Symes Zee's

Roseau

448 2494

JR's Bar & Grill

Roseau

245 8389

Talipot Gallery & Restaurant

Roseau

276 3747

Krazy Kokonutz

Castle Comfort

440 7058

Tangerine (the)

Roseau

440 2945

La Flamboyant Hotel

Roseau

440 7190

Tiffany's Art Gallery, Studio, Gift Shop & Cafe Canefield

245 4793

Trini Delight

Roseau

614 7641

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Fort Young Hotel

Le Bistro Restaurant

Roseau

317 0612

Le Café Desiderata

Roseau

448 6522

Yum Restaurant & Bar

Roseau

440 8349

Le Petit Paris Bakery

Roseau

614 5725

Zam Zam Café

Citronnier

612 7471

WestCoast 61

Big Mamas Kitchen

Portsmouth

445 3456

Big Papa's Sports Bar & Restaurant

Portsmouth

445 6444

Blue Bay Restaurant

Portsmouth

445 4985

Cabrits Dive & Café

Portsmouth

295 6424

Comfortel De Champ

Picard

445 4452

Douglas Snackette

Portsmouth

445 5253

D's Tropical Flowers & Fruits

Picard

445 6758

Heavens Best Restaurant

Savanne Paille

445 6677

Iguana Café

Portsmouth

277 2535

Indian River Bush Bar & Restaurant

Portsmouth

245 6332

446 6522

La Casa Espresso

Picard

445 6445

Le Flambeau Restaurant

Picard Beach

445 5142

Mero

449 6513

Doreen's Snackette

Salisbury

613 2698

Double House Restaurant & Bar

Mero

265 0039

Finish Line Bar & Restaurant

Jimmit

265 8026

Hot Pot Restaurant & Bar

Salisbury

277 5267

Mam's

Massacre

449 1390

Morning Bird Apartment Hotel

Mero

449 7401

Scorpion Rouge

449 6575

Connie's Mero Beach Bar

Romance Café

Salisbury Beach

Sunset Bay Club

Mero Mahaut Coulibistrie

449 7922

615 5633

Tamarind Tree Hotel and Restaurant

Salisbury

449 7395

West Central Restaurant & Bar

Salisbury

449 7979

Western Delights

Colihaut

446 6725

Portsmouth

225 2195

Natural Livity Ital Restaurant

Portsmouth

613 4860

Paulina’s Restaurant & Bar

Portsmouth

445 4766

Poonkie’s Restaurant & Bar

Tanetane

265 7266

Prince Rupert Tavern & Restaurant

Portsmouth

235 3775

Purple Turtle Beach Club Restaurant

Portsmouth

445 5296

Subway

Picard,

445 3139

Rituals Coffee House

Picard,

445 4223

Tomato Fresh Food Café & Deli

Picard

445 3334

Tulip Outback

Picard

225 2195

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Memory Lane Disco & Restaurant 71

GUIDE DIRECTORY

Chez La Doudou Beach Restaurant

PORTSMOUTH&ENVIRONS

GUIDE DIRECTORY

EAST COAST&INTERIOR 80

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Campeche Bar Cuisine

Grand Bay

276 1370

Chez Wen Cuisine

Scotts Head

448 6668

Anchor Restaurant & Bar

Woodbridge Bay

225 6113

Bamboo Restaurant

Calibishie

445 8537

Coral Reef Restaurant & Bar

Calibishie

445 7432

Fish Pot

Pointe Michel

316 1821

Crescent Moon Cabins

Rivere La Croix

449 3449

Melvina's

Pointe Michel

440 5480

Domcans Guest House & Restaurant

Castle Bruce

445 7794

Old Fort Bar

Grand Bay

446 3074

Rogers Restaurant & Bar

Scotts Head

448 7851

Escape Beach Bar & Grill

Calibishie

275 7997

Indigo Gallery & Bush Café

Borne

445 3486

Scotts Headquarters

Scotts Head

440 6980

Grand Bay

225 8866

Island Food

Wesley

265 7584

Spotlight Bar

Islet View Restaurant & Bar

Castle Bruce

446 0370

Sulphur Springs Restaurant

Soufriere

440 4926

Jacoway Inn

Calibishie

445 8872

Tony’s Eatery

Soufriere

440 3380

Jungle Bay

Point Mulatre

446 1789

Kai Woshe Restaurant & Bar

Delices

446 1688

Kato's Kubuli Bar

Woodbridge Bay

448 3192

OhLaLa Resort

Point Mulatre, Delices

446 1283

Pagua Bay Bar & Grill

Marigot

445 8888

101 Le Petit Paradis

Wotten Waven

440 4352

Rainforest Mushrooms Cafe

Pont Casse

449 1836

101 Papillote Rainforest Restaurant

Trafalgar

448 2287

Randy's Restaurant & Bar

Wesley

315 7474

102 River Rock Café and Bar

Trafalgar

448 3472

Roseau Valley Hotel

Copthall

449 8176

SOUTHCOAST

ROSEAUVALLEY

River Rush Eco Retreat

Concord

295 7266

Riverside Café

La Plaine

446 1234

103 Screw's Sulphur Spa

Wotten Waven

440 4478

Wotten Waven

440 3162

River Stone Bar ‘n’ Grill

Belles

235 3402

102 Ti Kwen Glo Cho

Rock Site Restaurant & Bar

Calibishie

285 9880

100 Tia's Bamboo Restaurant & Cottages

Veranda View

Calibishie

445 8900

Strictly Itals

Wotten Waven

225 4823

Upper Wotten Waven

440 7449

GUIDE DIRECTORY

As you explore the “Food & Drink” of Dominica, you will discover many mouthwatering delights! Savour them all.

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DIGESTING DOMINICA www.foodanddrink-caribbean.com 12

DIGESTINGDOMINICA Written by Oliver Sabetian

Dominica is recognized throughout the world as an island of longevity. In fact, this island is home to twenty-two recorded centenarians, including possibly the world’s oldest person, who it is claimed died at the age of 128. It goes without saying that making healthy lifestyle choices is integral to living a long and healthy life.

e as human beings are the sum-total of our past experiences and actions; the people and environments we have interacted with; what we have done, what we have thought about, what feelings we have had, and of course not forgetting the food we have eaten! With the consumption of imported, processed and refined foods on the increase in Dominica, we have seen a revival of awareness of the need for natural, wholesome foods and good eating habits.

Here in Dominica, it’s no surprise that we have an astonishing density of centenarians, as many locals consume good nutritious food that’s not genetically modified. There are still many examples of people who know how to live well, live long and live strong! Some of us have heard that improving one’s diet is the key to good health. Having a good, wholesome diet is essential, but how we digest the food that we eat is even more important! In order to get the most from a nutritious diet, we need to also have a good,

Our Dominican Centenarians all share the same words of wisdom when it comes to diet. Eat simply, eat locally, eat seasonally, eat at the right time and don’t eat too much! They have a simple, healthy day-to-day routine which promotes good digestion and they stick to it! Below are a few tips on how to gently improve your digestion, and how to go about balancing that all-important digestive “fire”. If maintained as part of a good lifestyle routine, these simple tips will definitely help improve the capacity to digest fresh, local, natural Dominican food!

•Upon rising, drink a glass of water or warm herbal “bush” tea to •Only exercise after you have had a bowel movement in the

mouthful properly, and avoid reading, watching TV or even driving whilst you eat. Your food should be your focus!

•Don’t eat too little or too much. As a general rule of thumb, the

size of your stomach is about the size of both your hands as you cup them together. Solid food should fill your stomach to ¾, and liquid should fill the remaining ¼. Avoid drowning your food with a huge glass of ice cold water or juice as this will extinguish your digestive “fire” and lead to improper digestion.

•Drink plenty of liquids throughout the day, but at least 30 minutes before a meal or at least an hour after a meal.

•After eating, go for a short walk to help “churn” your food •Leave at least 4 hours between meals and avoid snacking

between meals. If you snack between meals, then you are adding fresh food on top of partially digested food, which will upset the digestive process and diminish the digestive “fire”.

•Avoid eating right before going to bed. Ideally you should leave at least 2 hours after eating before bedtime.

•Our sense of taste is almost entirely dependent on our sense of

morning. Exercise should not be too strenuous. Gentle and progressive is the key.

smell. As our gastric secretions are directly linked to smelling and tasting our food, if you have a cold it is better to eat lighter, nongreasy foods that are easier to digest.

•Eating “on time” and at regular intervals is important, but more

•Food combination- Try not to combine too many different types

importantly you should only eat when genuinely hungry. Don’t eat just because “it is time”. If you have an irregular appetite, then following this advice will help normalize appetite at the right time.

•Try to make lunch the largest meal of the day as our “digestive

fire” is at its strongest between 11am-1pm (when the sun is at its highest point in the sky). Try to make dinner the lightest meal of the day.

of food in one meal. Another thing to avoid is fruits after a meal. They will sit in the stomach for much longer than is necessary to digest them and produce unwanted toxins. Finally, another important consideration when establishing a good, strong digestive capacity is take the time to LOVE and ENJOY your food. Bon appetit!

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help stimulate bowel activity.

•When eating a meal, take your time to enjoy it! Chew each DIGESTING DOMINICA

healthy capacity to digest the food that we eat. If you have problems with an irregular or poor appetite, poor digestion with lots of gurgling sounds, intestinal cramping, or suffer from abdominal bloating, gas, fatigue, unexplained weight gain or weight loss, hyper-acidity, have food or other allergies, then the likelihood is that your digestive capacity could be suffering, even though you may be eating a balanced diet.

KERBSIDE CUISINE www.foodanddrink-caribbean.com 14

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Cuisine

ially spec e ir f a r aff ide o opula on the s p d a e am ors een vend ays b s. Ste re s alw ood oma f r a er a a h t h it ts w h wa inica icing s t h et fi m n ig e o e r d n t an in D ith es ay food tly, th by w goat aturd t n of , s S r e e k r d e e c d r s o e t e n pas bre rk p ore r ay a je g w , m id e in s r t t n F bu ty at , rib .A on emp varie spot; icken hase ad t h p e e r o c r h o g t he the -que r of t xcitin o hit bit m orne ure t g a ar-be an e s c b in h r , ge e y r g r e h n fis eve e ra ts off throu hat a bout men a wid one ites t us r a e g h t v o in it s s v a p ha em leâ&#x20AC;&#x2122; w d fa on ju here n the islan a ho ser vic al day, o e ll c t ly fi e n â&#x20AC;&#x2DC; lo u d h , e t sc nce frien te of , are o s. During s la r d a s t r food a o o al p y go joy a vend price in loc suall d en food ls! nable they say ith u in an o w s d s a loca ll n e s r e sta to ble t with the an, a ver y id y s c a d u tw roa ea ley d, yo grea and Man from islan stall nne- tang ce. A ood f n d ie l t a o u t E o s f m ara of so a Le good circu by M & Lan p or ate a itten r c lo W pom o e, is t cuisin

NORTHEAST COAST

can s. You e e r in deg t and few arke a t m ut a n e e t th oco he h ale a ink c s r wn t r ut D o o n . f d t o oc oas ing nuts to br the c the c a coco f e y n r h o t o ic it s ju w ad also ially oved an lo g and spec m in e t e v , r u s a n find v y ’re h illage rom the easil u v o y s e y y k a b n sk if ma ht f an turd snac do a e Sa ich c straig ntial h o h r s t s a e, s t e , u w s t g y k o few wa s tr na’ brid Shac o ser ve sub the ubiquit as r ‘na rs are m. Alway k r the o e c e h ic v a t s o d ju n fle Sn st the ow ne l fin own ting u wil o kn ille (ju au). , kfast e kn n. Ca loca tersv t spoo Brea st stalls ar y. There yo bread (als ith codfish se e o o P im R r w rd t ing da u, o o r ts kfa to leav a ha your u als osea Brea tive uffed e t t R n r a g Ca ithout s r ’ e n a ) n u r in i t s m o e s r t d r y lt k e e n s a a e k h r ic a la H ew Ma rth to k e is with asty not t oked not be sam d herring g no - a t pies in n som en than f s m o d d o e S n a s k / e ft he ba s a cup pling ould dfish wds smok ore o tdog hot dum & Co Roseau w d codfish/ ts with cro ing n a p at n, ho se. M e o e e fried d t v k s e e a , h ic or s in oin an ack Bre or k , ch or c ning ices ty sn h it. ead ith w gic p d fish tuna rs -mor wort ul br lar w d tas cal ju trate id f ll s s frie u n lo h e t e M p a it endo a d w o h v a g. P are filling ned inclu ide ver-f in f fres , s y g e it k io o e d t in a ic h a e a n n t ro th tio in w ks mor a qu r ts st selec these midshac iently . For k ca y t et t s c a h y s r a t g e a s a e W t p f n a o s a ak re t ish? mer s hopp ing t k u r s o s s c t coco hese bre e r f s e g f d n e u e p ll ve .B h, o errin of c ls an of t in Se ng a little ntain or e for m o re notc ed h iona r a s a k t one o s f o n p e f o u li la la it . St p pro king d sm nd P r y, but fee roasted p nd. Perfect ot juice u as icked a h an o k it s y e u fi n e r r f d v p h t co ha Co ho et. Th cal en kee e isla hung r S t re to a tr y a ed lo st wh that ur th r e it ver y d e o lf t s a d iv t r n b e o t R p e s e u r u n r o ll fi N yo p re aro ) or hy you e C s are rn as r seen tique e th reat s - w ic reshly nack o t o r f t it u s e s c u n t o , b a o y t o t e B o s h y n ith alt go tree roa (opp auth s can bo, w oky ear E in to ce S se he my eet eyor r n n m e a t ( v ls ly r e h o S il r e t t r r u d c a a sm , e S t re nd c ide g rians nd e ence grill. P epen s a a a d d ld t d e n h e e In a O k t e p d nic on veg thic e ro from Inde t an h e re s a by th fresh arke r t at get t er ve top a m s t s c s and , u u o h t ls a m or n) a Rose t you ing n Unio the a, bu t. head e u eat. t r a t e r h a e ’ y li u an mm r Co coco C u if yo o y r is ie a r ing h th libist Sug fresh catc Cou t and a re e u e n n k a li o c ar uite Coc -Road d sug ing q Jelly e d resse noth p s y ’ ly b e sh er Juice ot day, th ater or fre h w t a u n n O co of co drink

Roseau & Environs R E S T A U R A N T S

Castle Comfort SalT fish (Crab) Sancoche Head Chef Patterson ‘Pat’ Scotland 2 cups boned salt fish or crabmeat

3 cups christophene, diced

1 large onion, finely diced

2 tbsp tomato paste

4 cloves crushed garlic

1 tsp ginger root, grated

¼ cup seasoning peppers, finely diced

1 large ripe tomato, diced

Curry powder (for colouring)

2 tbsp fresh lime juice

3-4 cups coconut milk

Fresh herbs: parsley, celery leaves

3 cups carrots, diced

and thyme (chopped)

Soak salt fish overnight to rid excess salt, if necessary parboil in the morning. Pat dry and flake. In a large pot sauté onions, garlic, seasoning peppers until they are translucent. Add curry powder stirring frequently. Pour in coconut milk. Bring to boil. Reduce heat and add carrots, christophene, tomato paste and ginger root. Then add salt fish and combine. Add diced tomato. Let simmer on low heat for ingredients to absorb coconut milk flavour. Turn off fire, add lime juice and garnish with fresh herbs. Stir to combine. Serve over a bed of mashed green figs. Enjoy with a glass of Castle Comfort Sea Breeze. When in season, crabmeat is a great substitute for salt fish. Cleaned, cut or pound the crab into thumb size pieces. Cook for about 20 mins. in the sancoche sauce until the shells turn red. If using crab add 3 dashes of bitters once the dish is cooked and the flames have been turned off.

B A R S

HEALTH & WELLNESS EXPO www.foodanddrink-caribbean.com 18

Health Wellness Dominica Expo 2011

by Taymer Mason, author of Caribbean Vegan

Images courtesy www.TropicalTiesDominica.com

For those unfamiliar with the term ‘vegan’ it is vegetarianism in its strictest form. Vegans do not eat meat, eggs, dairy or any other animal product. As much as this may sound very limited at first glance this lifestyle has benefits such as weight management, sustainable living and varied innovative dishes. Taymer Mason, author of ‘Caribbean Vegan’ shares her experience as the guest chef for the Dominica 2011 Health & Wellness Expo with Food & Drink readers.

I arrived in Dominica on an overcast May evening, but the chilly rain did not take away from the beauty I saw flying into Mellville Hall. After speeding through immigration and baggage reclaim I was met by a Khatts Tours representative, who drove me on the long ride south. I cracked open the window and enjoyed the sights of Dominica as night began to fall.

On Friday 13th May, The Anchorage Hotel, Whale Watch and Dive Centre hosted the first ever Caribbean Vegan Culinary Training workshop, which I facilitated. The theme of the entire day was ‘Holistic Wellness for Mind, Body and Spirit’. Invited chefs, cooks, and culinary tour operators attended the workshop to gain more knowledge of vegan cuisine, with a special interest in using Caribbean style recipes and ingredients. Attendees benefited from a lecture on veganism, advances in vegan cuisine, and the importance of balancing vegan meals. As veganism becomes mainstream and more visitors request meatless alternatives, this

Keeping the theme of the day alive, Anchorage Hotel then hosted a yoga class and a Healthy Happy Hour where their bartender mixed delicious smoothies and calorie-reduced versions of beverage items. The restaurant staff also made vegan finger food like eggplant accras from my cookbook, tofu pockets and hummus wraps with mango chutney to name a few. The picturesque estate of Jungle Tours and Adventure Safaris (JTAS) in Gommier, Giraudel came alive on a cool Saturday morning for my Healthy Foods Cooking Class which was open to the general public. Participants got to cook in an open-air kitchen helping me prepare delights like cassava pancakes with nutmeg syrup, jerk tofu skewers, pumpkin fritters, sweet potato crust pizzas and old fashioned Bajan turnovers.

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Our journey ended at the Anchorage Hotel, Whale Watch and Dive Centre where I would be staying and doing most of the preparations for the workshops. I was pleasantly surprised that the hotel had existing vegan options on their menu for breakfast, lunch and dinner. Later I found out that General Manager and CEO of the hotel Yvonne Armour has been a long time vegetarian so she has always encouraged the chefs to provide vegetarian options on the menu.

workshop assisted chefs and cooks with ideas to move away from predictable and unbalanced dishes like vegetable pasta or salad, and prepare inventive meatless meals that retain amazing Caribbean flavours. Participants learnt how to make vegan ‘ham’ from vital wheat gluten, eggplant and seaweed accras (a vegan version of fishcakes, which packs the same flavour) and many other exciting dishes. After the workshop they were then treated to a 3-course vegan buffet with food ranging from vegan bruschetta with Caribbean vegan ham, Trinidadian doubles with a trio of chutneys, cheese-less macaroni pie and also vegan brioche and rum cake.

HEALTH & WELLNESS EXPO

t the beginning of 2011, after the launch of my first book entitled Caribbean Vegan, I accepted an invitation from Terri Henry, a Health and Wellness consultant in Dominica, to visit and facilitate two vegan culinary workshops. The Discover Dominica Authority sponsored the events as a part of their Tourism Awareness Month.

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HEALTH & WELLNESS EXPO

I also gave a 45 minute presentation on the basics of vegan cooking at home. It was a day of fun and laughter and I was humbled by the turnout and support I received from the attendees. The day ended with a buffet lunch cooked by myself and a team of three from the Anchorage Hotel.

On Sunday 15th May, cook and baker Bernadine from The Anchorage Hotel assisted me to create a large cupcake display to be served at the 3rd Annual Health & Wellness Expo. The flavours were Dominican orange, naturally coloured with turmeric and topped with a ginger-butter cream frosting and edible flowers and a rich chocolate cupcake with toasted coconut. I also produced a large number of my Caribbean Vegan Quiches for the taste testing session. The Health & Wellness Expo featured exhibitors from across the island sharing a wealth of natural healing services and products such as yoga, Gene Keys, massage therapy, ital foods, Ayurveda, fresh and dried herbs, organic produce and natural soaps, creams and cosmetics. After my three intense days, I enjoyed taking part in a yoga class by Trudy Prevost, getting a massage and experiencing my first ever hot spring bath in Wotten Waven. As I got back on the plane to return home, I was already planning my next trip to Dominica. I clutched my large handmade basket purchased from the Carib Territory, laden with fruits, and I knew that Dominica and I had a special bond. I have just started to write my second book which will feature more local produce and I plan to go back to Dominica and my birth place of Barbados to develop new recipes. I am currently formulating plans to do more vegan training courses around the Caribbean.

You can follow more of Taymer Masonâ&#x20AC;&#x2122;s vegan adventures in the sun at her blog: www.caribbeanvegan.wordpress.com Taymer may also be contacted by email at: caribbeanvegan@gmail.com For further information on the Dominica Health & Wellness Expo visit: www.dominicawellnessevents.com

Conkies Author Taymer Mason. Reproduced from Caribbean Vegan. Recipe photographs by Cynthia Nelson

NORTHEAST CONKIES RECIPE COAST

Makes 16 conkies Ingredients

9 oz (260 g) finely grated white-fleshed sweet potato

2 tbsp almond essence or 1 tbsp almond extract

18 banana leaf sections cut 8-inch

1¾ cups (340 g) light brown sugar

(20 cm) or 18 pieces of foil paper lined

1 heaping tsp. salt

1 cup (125 g) unbleached all-purpose

with wax paper

1 tbsp ground cassia or cinnamon

flour

3 cups (300 g) finely grated fresh

1 tsp ground cinnamon

2 cups (200 g) fine corn flour or

coconut (requires roughly 1½ coconuts)

1 tbsp ground nutmeg

fine cornmeal

14 oz (400 g) finely grated Calabaza

1 cup (250 ml) non-dairy soy or

½ cup (120 g) vegan margarine

squash (West Indian Pumpkin)

almond milk

¼ cup (57 g) vegetable shortening

⁄3 cup (80 g) raisins, optional

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Method: If using banana leaves, singe them by passing them over an open flame to make them more pliable. Put the coconut, squash, sweet potato, sugar, salt, cassia, cinnamon, nutmeg, non-dairy milk, almond essence, raisins, flour, and corn flour in a large bowl. Melt the margarine and shortening, add them to the bowl, and stir until thoroughly combined. Set up a steamer, or place about 20 pieces of the centre stalk from the banana leaves at the bottom of a large saucepan and barely cover them with water. Place about 1 ⁄3 to ½ cup (83 ml to 125 ml) of the coconut mixture on the ribbed side of a piece of banana leaf (or foil lined with wax paper). Fold along the length of the ribs, bringing the right side of the leaf over to cover the entire conkie mixture, and then folding the left side over in the same way. Fold the other two sides over to form a parcel and secure with kitchen twine. Steam the conkies for 40 minutes. Check the top conkie for doneness by opening the parcel and testing that the cornmeal is cooked. The conkie should be tender, with all the ingredients well cooked. Cool conkies a bit, then serve warm. Store any leftovers in the refrigerator, where they will keep for as long as 3 days, or store them in the freezer for up to 3 months.

Eggplant & Seaweed Accras

Eggplant & Seaweed Accras Author Taymer Mason. Reproduced from Caribbean Vegan. Recipe photograph by Cynthia Nelson Serves 10 Ingredients 1 eggplant, peeled and cut into short, thin strips 2½ tsp salt 1 tbsp canola oil or neutral-flavoured oil, plus more for frying 3 nori sheets, toasted and crumbled or local processed seaweed 1 medium large onion, finely chopped 5 green onions (chives), minced 1 Scotch bonnet or Habanero pepper, seeded and minced 2 tsp chopped fresh thyme ½ heaping tsp black pepper 2 cups (250 g) unbleached all-purpose flour 1½ tsp baking powder

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¾ to 1 cup (176 ml to 250 ml) water

Method: Sprinkle the eggplant with 1½ tsp of the salt and let it sit for 10 mins., to draw out any bitterness. Squeeze the eggplant strips to remove excess liquid; they should turn brown. Heat the 1 tbsp of oil in a skillet over medium heat. Add the eggplant and sauté gently for about 5 mins. Cover and continue to cook for about 4 mins., until the eggplant is tender. Transfer the eggplant to a bowl. Add the nori, onion, green onions, Scotch bonnet, thyme, black pepper, and the remaining salt. Stir until well combined. Add the flour, baking powder, and water and stir until well combined. At this point, the mixture can be set aside in the refrigerator for a few hours or fried immediately. To deep-fry the fritters, heat about 6 inches (15 cm) of oil in a deep, heavy pot over medium-high heat for about 7 mins. To test whether the oil is hot enough, drop a teaspoonful of the batter into the oil. (Do not forget to remove this small piece of batter from the oil.) If the fritter gets too brown, turn down the heat. Carefully spoon the batter into the oil, using about 1 heaping teaspoon for each fritter. When you drop each fritter in the oil, make sure the spoon gets coated with oil. This will make the next fritter slide off the spoon more easily. Fry the fritters for 4 mins., turning them as they bob to the surface. The finished fritters should be golden brown and crispy. (You may need to add more oil to the pot.) Drain on paper towels and serve warm.

Rum

at d’ Carnival

Mas Domnik - Dominica’s Carnival 2011 was dubbed as “The Real Mas!” celebrating all the festivities of a traditional pre-Lenten carnival. It was celebrated in all of its grandeur with an array of activities leading up to the two final days of street jump-up on Carnival Monday and Tuesday (March 7th & 8th). Belfast Estate Ltd., manufacturers of fine rums in Dominica, is heavily involved every year in all aspects of Dominica’s carnival celebrations, and this year was no exception. The 2011 Belfast Rum participations included: An opening parade company float featuring Belfast Rum Models, Stardom Calypso Tent and Showdown Mas Camp – 7 week long Calypsonian events, Red Cap Rum sponsored T-Shirt band with Club DVD, Soca Rum sponsored T-Shirt band with Swinging Stars, Red Cap Rum sponsored Queen Show after-party with Club DVD, Sponsorship of Mahaut Carnival, Soca Rum sponsored Soca Monarch, Opening of Portsmouth Carnival and the Princess Show. Belfast Estate’s, product portfolio could be found in every bar, stall and shop enhancing the unique Dominican experience for locals and visitors alike. Join in the Spirit of Celebration at carnival 2012.

The Real Mas was experienced in The Spirit of Celebration.

ROSEAU & ENVIRONS www.foodanddrink-caribbean.com 24

Anchorage Hotel,Ocean Terrace Restaurant

Castle Comfort Lodge

Carib Bar, Whale Watch & Dive Centre, Castle Comfort, Roseau

Castle Comfort, Roseau

T: (767) 448 2638 | F: (767) 440 2639 E: reservations@anchoragehotel.dm | www.anchoragehotel.dm

T: (767) 448 2188 E: dive@cwdom.dm | www.castlecomfortdivelodge.com

This oasis of relaxing barefoot elegance, the Anchorage is perched over the Caribbean Sea just minutes south of Roseau, the ideal place to enjoy a beautiful island sunset.

Nestled on the outskirts of Roseau, Castle Comfort Lodge is your home away from home. This dedicated dive lodge has historically served mouth watering local and Western favourites that tempt more than just your taste buds.

Whether you choose the Ocean Terrace Restaurant to start your day with a delicious Creole breakfast of salt fish, plantains, cucumber salad and hot bakes, have a private lunch with friends after a swim in the seaside pool or enjoy a post Whale Watch cocktail and sumptuous dinner; the extensive À La Carte menu will satisfy any palate. Not to be missed are the Sunset Happy Hours from 5.30 to 6:30pm every afternoon at the comfy Carib Bar & Poolside Lounge, Thursday Night B-B-Q Poolside dinner & entertainment and monthly moonlight dinner cruises. Whether just coming for a meal, having a small meeting or a big ‘Life Celebration’ The Anchorage can cater and host it for you in true Dominican style. Open daily from 7:30am-10:30pm.

Our water terrace bar boasts an insurmountable variety of frozen cocktails, from Red Snapper to Electric Eel, using a concoction of local rums. Our staff are more than happy to serve you a breakfast of freshly brewed local coffee with our infamous banana pancakes. Lunch, served on the terrace can be as light as pineapple & shrimp kebabs to succulent lobster tails served with breadfruit accras and watercress salad. Top off the experience with our Whale and Dolphin Safari, and find out why Dominica is known as the Whale Watching Capital of the Caribbean. Bar & Restaurant Open 7:30am-9:30pm.

Evergreen Hotel Crystal Terrace Restaurant Castle Comfort, Roseau

A three course table dâ&#x20AC;&#x2122;hote menu for lunch and dinner is refreshed daily. It describes a journey of the senses from fresh soup or salad starters, to authentic Creole and international main courses, ending in a delightful selection of desserts. Each main course covers four meat options. When in season, local specialities such as crab backs are impossible to resist. A well-stocked bar serves beers, spirits, punch and fine wines. Breakfast and all day snacks are also available. Open daily all year round.

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Fine cuisine, serenity and romantic ambience blend seamlessly to ensure a memorable dining experience at this awardwinning Dominican restaurant. A tropical fusion of colonial past with contemporary Caribbean is complemented by thoughtful furnishings, music and mood lighting to present a perfect milieu of sensations. Add a stunning panorama of Caribbean Sea, sailboats and sunsets; only the cool trade winds breezing across the terrace will remind diners they are not dreaming.

ROSEAU & ENVIRONS

T: (767) 448 3288 | F: (767) 448 6800 E: evergreen@cwdom.dm | www.evergreenhoteldominica.com

NORTHEAST COAST

Drop Anchor Bar & Yacht Services

Zam Zam Café

22 Citronnier, Roseau | T: (767) 276 9513

62 Citronnier, Castle Comfort, Roseau

T: +1(512) 234 7630 | E: drop.anchor@live.com www.dropanchordominica.com | VHF 16

T: (767) 440 7969 or 612 7471 E: giraudeltom@yahoo.com

f you are feeling peckish and passing through Newtown look out for Ms. Francis’ roadside stand. She is known affectionately in her local area as ‘France’, and you can find her most days by her glass cabinet on the bay side of the main road late into the evening. Stop off and pick yourself up a few bakes stuffed with salt fish, tuna or smoked herring, grab a couple boiled eggs, or some fried ballou fish or sliced fish fillets or some crispy fried chicken. Yummy!

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Drop Anchor offers the best thoroughfare from sea to land along this rugged coastline.

Look out for! Ms. Francis

Not your typical bay front bar; it has some unique offerings, including an alternative music scene with regular live bands, an ever-growing cocktail list to experiment with and a robust yacht dock giving easy access to yachts of any size. Yacht services include cheap clean water, fresh hot showers and provisioning. Drinks can also be served on deck. Escape here for a quiet snack or a chilled cocktail. The bar has a great patio area with free WiFi access and lots of room to relax. By night, just look out for the blue lights. Open Wed-Sat 12 ‘til 12. 24hr yacht service.

Embarking on a 2nd season, Zam Zam has succeeded in creating positive vibrations at their much-loved ocean front bar & café. Taking its name from a sacred Mecca water well where it is said that in 4,000 years the well has never run dry, Zam Zam has created its own local Mecca where all gather to sip cool drinks from its bar and eat Mexican food from its tables. Tom and his Mexican wife Ireri handbuilt and run the café with the earth in mind. The uncomplicated menu includes Nachos, Quesadillas, Molletes and Fish or Vegetable Burritos served with refried beans, salad, sour cream and freshly made guacamole (when in season). Kickback, enjoy great music with an Irie vibe. May Zam Zam’s never run dry! Open Wed-Sun from midday.

All Nations Bar and Restaurant 52 Victoria Street, Newtown, Roseau

Le Café

Desiderata In the heart of Newtown you will find All Nations, a lively bar and restaurant serving good food, beers, spirits and a wide selection of local fruit juices.

For a late night feast on any day of the week, head to All Nations and try the tasty fish and salad, fish and chips or chicken and chips dishes, and don’t forget to quench your thirst with the speciality Lime Rum Punch. Open daily from 6.30pm - until, Saturday 1pm- until.

A sanctuary where freshly brewed coffee can be enjoyed with baguette sandwiches and wraps served with potato chips. Create your own salad from a wide selection of tempting ingredients and enjoy a fresh fruit juice or iced tea. Try the soup du jour with a glass of wine or beer. Indulge yourself in a handmade dessert accompanied by herbal tea, cappuccino, latte or refreshing iced coffee. desiderata@cwdom.dm www.facebook.com/DesiderataDominica Wireless Internet Access

A Lifestyle Destination...

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The bar is cosy and comfortable, with an easy going vibe and intimate atmosphere. The staff are sure to give you a warm welcome before encouraging you to try the fish roti, fish broth or vegetable platter which is prepared fresh every Friday and Saturday.

A must have experience, Le Café Desiderata, is an oasis hideaway café in the centre of Roseau. This beautiful historic building conceals a courtyard retreat where guests can relax in beautiful surroundings. Here you can combine intricate and exquisite lifestyle choices with an attractive selection of fine beverages and delicate cuisine.

ROSEAU & ENVIRONS

T: (767) 449 8339 E: allnationsbar@gmail.com

5 Old St, Old Market Sq, Roseau Tel: (767) 448 6522 | Fax: (767) 448 6525 Open Mon-Fri 9.30am-5pm, Sat 9.30am-2pm

Talipot Restaurant - Art, Wine & Food

www.foodanddrink-caribbean.com

ROSEAU & ENVIRONS

Cnr. Victoria & High Street, Roseau

T: (767) 276 3747 E: talipotgallery@gmail.com | www.talipotgallery.com

Hospitality Expert

Jennifer Hyland Consultant Chef at Talipot Restaurant Manager and Chef at Zandoli Inn At the age of six, Santa left Jenn an ‘easy-bake oven’ under the Christmas tree. According to her mother Linda, this was just the beginning of Jenn’s love affair with culinary explorations. When she was nine years old, Canadian-born Jenn spent almost a year in Dominica with her parents, experiencing all facets of island life, such as freshly caught fish and the organic fruits and vegetables of the tropics.

The Talipot Restaurant is aptly named after the ancient Talipot palm that stands in the front garden where the gallery verandah restaurant is situated. It is housed in a historic French home, surrounded by a lush garden courtyard with expansive Caribbean Sea views. The gallery features several local artists, and quarterly exhibits and themed shows occur frequently throughout the year. The creative Caribbean menu complements the gallery’s ambiance with simple yet inspired dishes. Try the delicious smoked marlin and cream cheese focaccia sandwich. Homemade dessert is always a delightful treat and the local chocolate dessert cup is just one of their favourite options. The extensive wine by the glass selection will allow for perfect wine pairings. Try the wine flight selection with your appetiser to taste a few options before you decide. Open for lunch Mon-Fri from 11:30am-3:30pm and dinner WedSat until 10:00pm Find us on Facebook.

Being exposed to such a rich variety of fresh ingredients inspired Jenn to pursue a Culinary Arts degree in Toronto, Canada. Upon graduation she began waiting tables as a ‘busgirl’, but was soon drawn to the kitchen by a dynamic chef who helped her hone her cooking skills. An enthusiastic food lover, Jenn sought culinary inspiration from far-flung places. A backpacking trip to Thailand saw Jenn spending more time behind the scenes watching the chefs work their magic over coal pots, rather than sitting up front with other diners. Everyone else on the trip suffered the inevitable upset stomach, but according to Jenn, “I was the only person in our group who gained weight!” Back in Canada Jenn opened her first restaurant, the ‘Universal Grill’, offering a fresh market menu in midtown Toronto (still a popular bistro today). During this period she made frequent visits to her parents in Dominica. Subsequently, Jenn’s life took a tragic turn at the start of the millennium when her father passed away and so she began to spend more time in Dominica, helping her mother run their family hotel ‘Zandoli Inn’.

JENNIFER HYLAND

Adina James, Jennifer Hyland, Lude Williams & Lydia Germain at the Talipot Restaurant in Roseau

Jenn has certainly made her name as an accomplished chef, and today she consults with new restaurant owners to help them develop their businesses. Her consultation services involve streamlining menus, improving the presentation of dishes and building staff confidence to prepare dishes that are unfamiliar to them. She says of her role: “A good consultant knows how to work with staff to make people smile, inspire and motivate.” Jenn encourages staff to trust their own instincts, interject creative influence and recognize the

distinction between service and servitude - that everyone is equal whether you are at the dining table or waiting on a table. Recently, Jenn has been the consultant chef for Talipot Restaurant where she has worked harmoniously with Head Cook Lude Williams and her team to ensure that every dish leaving the kitchen looks and tastes the best it can be. Lude has over 30 years industry experience and makes the most amazing Mango, Pineapple and Papaya chutneys spiked with fennel seeds, coriander seeds and local herbs. Lude is an enthusiast of other cooking styles including French, Mexican and Middle Eastern, but she also enjoys her homegrown Creole style. Jenn’s simple philosophy of life is,“No matter your position in life, you must make the most of it. Those who are happy creating, are the ones who have fun and therefore feel like winners.”

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There, Jenn offers a highly personalized menu, combining the freshest seasonal produce with international flavours. Plantain pancakes, breadfruit soufflé, lobster and passion fruit ceviche and homemade ice cream, tarts and cakes are all favourites. Jenn describes her specialities very succinctly-“[It’s] not fusion, as fusion spells confusion – but culturally influenced dishes made with local ingredients.”

Old Stone Grill & Bar

www.foodanddrink-caribbean.com

Leonard ‘Steve’ Lewis

15 Castle Street, Roseau

Hospitality Expert

Proprietor Old Stone Grill & Bar

T: (767) 440 7549 | C: (767) 277 3652 or 619 8830 E: oldstonegrillnbar@gmail.com | Facebook: Old Stone Grill & Bar

Leonard ‘Steve’ LEWIS

We give readers an inside perspective on the owner of one of Dominica’s newest night dining restaurants in a conversation with Dominican Hospitality Expert, Steve Lewis. Inspired by his free spirit and love for travel, Steve entered into a career in hospitality. He has a wealth of professional experience in all areas of the industry. From managing the Flamboyant Hotel and working as a service consultant at the Fort Young Hotel in Dominica to working with the Barbados Tourism Authority. Steve studied Tourism Management in Barbados and Trinidad where he spent many years and he has tutored students at the Dominica State College. Although Steve didn’t train in the Culinary Arts. He is not your average “run of the mill cook”, but the charming lead cook and owner of Old Stone Restaurant. He tells me, “I know what I want and my staff follow my lead. When they give suggestions we test them out and try different techniques until the dishes come out right… Our influence though, is Creole cuisine. That’s what I know best, and that’s what my guests want. We just make it artistic.” Steve saw a niche in the market for a quality evening restaurant and explained, “Old Stone is a work in progress…we are still testing the menu, but I think our dishes are worthy of our patrons’ time and money. Good quality food and excellent service takes time to cultivate. Thank you to our patrons who keep us going”. I don’t think it will be very long before Steve reaps the rewards of his endeavours.

Situated in Roseau’s French Quarter, Old Stone Grill & Bar is a newcomer, but a firm favourite. Enjoy modern soulful food while listening to soothing soul tunes at this intimate evening restaurant. Fresh seafood heavily influences the menu, but there’s a fine range of meat, chicken and vegetarian options too. Specialities include Jerk shrimp, chicken or pork, fish with a choice of sauces, shrimp salsa. Meat lovers will love the lip-smacking pork ribs. The soup appetisers are delicious; try the popular cream of christophene. Leave room for delicious homemade dessert. The bar boasts an exceptional range of regional and international drinks and the professional bartender will mix your favourite drink to perfection. Old Stone’s outside catering operation adds flair and good taste to any occasion. They’ve catered for some of Dominica’s most exciting society parties, weddings and events. The cuisine style and presentation is tailored to each client’s event. Dinner served MonSat, 4:30pm-Midnight. Sun 5:00pm-10:00pm. Disabled access.

Le Bistro 19 Castle Street, Roseau

ROSEAU & ENVIRONS

T: (767) 440 8117 | C: (767) 317 0612 | E: binetv77@hotmail.com

The recently opened Le Bistro restaurant is distinctly French in character, but it is an exceptionally Dominican gourmet bistro. It is the latest creation from the highly regarded Chef Vincent Binet. Vincent is a classically trained French chef who is one of the best on island.

The service is exceptional and the cuisine is of a high standard. Vincent’s attractively priced bistro menu is tantalising. The menu’s à la carte starters and mains include seafood, fish, meat and vegetarian options that change frequently to make the most of Dominica’s fresh seasonal produce. Desserts also include seasonal products, but you will always find a fine selection of French cheeses. So no matter how often you dine here, there’s always something new to sample. House specialities include ribeye steak with maitre d’ hôtel butter sauce, a seasonal seafood platter and Coq au Vin. The restaurant’s wines have been chosen to complement the enticing dishes, and there is a fully stocked bar with a range of Cuban cigars. Le Bistro restaurant has all the quality trademarks of Vincent’s professional service: superbly presented food, admirable service and a warm inviting ambience. Dinner is served from 6:00pm Mon-Fri. Reservations are advised.

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The restaurant is situated on the first floor of a beautifully restored colonial building. The thick stone walls, pretty wooden shutters windows and traditional cantilevered verandah all go towards setting the scene for a memorable evening’s dining. Romantic two-seater tables line the candlelit terrace, which looks out onto Roseau’s bayfront. Book ahead to reserve these popular tables. Inside the comfortable dining room enjoy the colourful art-adorned walls, and the relaxed mood.

ROSEAU & ENVIRONS www.foodanddrink-caribbean.com 32

Caribbean Magic Spices The Spice Shop

Ruins Rock Café

Inside the ‘The Ruins’ on King George V Street, Roseau

T: (767) 440 5483 | C: (767) 317 4875 E: caribbean_magicspices@hotmail.com

When you walk into The Spice Shop your nose will tingle from the aromatic scents, and your eyes will be dazzled at this uniquely fascinating ‘Aladdins Cave’ decked with local antiques and relics. The shop has hundreds of indigenous Caribbean and exotic spices from every corner of the globe. It is a really helpful place for sourcing hard-to-find spices and especially valuable to chefs.

A visit to Roseau is not complete without a stop at the Ruins Rock Café. It is located within the old stone walls of ‘The Ruins’ at the base of King George V Street. The café has grown over the years by popular demand into a large rustic eatery providing plenty of space to relax and chill-out. There is now a large seating area where you can enjoy a range of exotic foods cooked for breakfast, lunch and dinner.

Other natural products sold include vanilla pods/essence, local honey, cocoa, local coffee and a fantastic range of homemade pepper sauces, from mild fruity flavours to hot and spicy varieties. Their teas includes aphrodisiac blends, herbal/bush, fruit flavoured and traditional green and black teas. Those looking for more of a kick in their glass should try their range of spiced rums - the bois bandé and passionfruit are popular choices. Many products are sold in attractive hand painted bottles. You can also buy decorative gift packs and handmade mortar/pestles. All make great gifts. Open Mon-Sat 9am-until. Sunday if cruise ships in dock

Of course, the famous Ruins Rock bar is the place to sample outlandishly blended rum punches served in their own funky bamboo cups. The unique rums served here are either spiced with aromatic blends, flavoured with local fruits or blended with fresh herbs. Spend some time listening to a little zouk, soca or calypso music while you sample your way through a few rum punches. We don’t advise too much sampling of the ‘Bois bande’ unless you are with a partner as it’s nature’s equivalent of Viagra! Open Mon-Sat 9:00am-until. Sunday if cruise ships are in dock.

Cocorico Café & Duty Free Shops Cnr. Bay Front and Kennedy Avenue, Roseau

Cocorico offers a selection of sandwiches made on fresh-baked baguettes. Menu items include omelettes, crepes, salads, pasta, chicken, beef, fish, shrimp; also ice cream and cakes for dessert. Fresh produce is sourced every day from the local market. Chef’s specials range from coconut curry, ginger-coconut or Creole sauce, to spicy jerk and curried panfry styles. A warm welcome awaits you from our well trained and friendly staff. Come dine with us or visit our shops for your duty free shopping and souvenirs. Wireless internet service available. Open Mon-Fri 8:30am-4:30pm. Sat 8:30am-2:30pm. Sun & holidays closed (except when a cruise ship is in town: 9:30am-4:30pm)

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Located along Roseau’s Bay Front, this charming establishment successfully blends food and drink with a kaleidoscope of colour. Accompany your meal with freshly made fruit juice, a cocktail, an espresso or a homemade rum punch while gazing out across the Caribbean Sea.

ROSEAU & ENVIRONS

T: (767) 449 8686 | F: (767) 440 2626 E: info@cocoricocafe.com | www.cocoricocafe.com

Pearl’s Cuisine

www.foodanddrink-caribbean.com

ROSEAU & ENVIRONS

King George V Street, Roseau

T: (767) 448 8707 Open Mon-Sat: Takeaway 9am to 6pm, Dining Room 12 noon to 6pm. Closed Sun.

Pearl’s Cuisine is your popular go-to eatery, set over two floors. Healthy takeaway meals are served on the ground floor and upstairs a casual dining experience operates during lunchtime hours. Specialising in authentic local cuisine for over 20 years, Pearl’s menu includes pelau, roti, stuffed bakes, accras, sandwiches and a wide selection of fresh fruit juices. Lunch is always a treat with either Creole fish, curried goat, stewed beef or baked chicken served with ground provisions and fresh vegetables. Seasonal dishes vary from crayfish to crab backs and callaloo. Special catering service offered island-wide. Pearl’s Cuisine - “Where good taste matters as much as cost”

The Tangerine Restaurant & Bar Great George Street, Roseau

T: (767) 440 2945 | C: (767) 245 5742 E: sandragraneau@yahoo.com

Designed to watch the world go by, The Tangerine serves great local breakfasts, lunches and dinners in bamboo bar and restaurant surroundings. There is a wide selection of local and regional food with everything from chatou water to jerk chicken and hamburgers. Specialities include delicious callaloo and fried pork. The full bar serves local juices, beers and spirits. Open on Sundays and also with happy hour prices on ‘Fat Fridays’. Great value! Open daily from 8:00am until late.

Look out for! Anchorage Hotel Poolside Buffet Dinner

A must attend event that takes place on Thursday evenings at the Anchorage Hotel is ‘Word, Sound & Power’, presented by Carijazz. An atmospheric poolside Caribbean buffet dinner is harmonized by live music, spoken word poetry and local entertainment. The flambeau and star lit event has an electric atmosphere that’s fun, engaging and relaxing. Go prepared to dine on good food, hear fantastic performers, meet new people and dance the evening away. Contact the Anchorage Hotel for reservations.

La Flamboyant Hotel 22 King George V Street

www.sukiesenterprises.com

Service and professionalism is paramount at this establishment, and their friendly staff will make every effort to enhance your visit. A great venue at which to combine business with pleasure, the hotel features a fully equipped modern conference facility for small to medium meetings, conferences, or social events with all catering provided. This level of sophistication won’t be forgotten in a hurry. We are sure that you will encounter an experience you will want to repeat. Opening daily

SUKIEíS BLUE FLAME GAS Canefield Ind. Est., C/o 24 Victoria St, Newtown, Roseau T: +767-449-4GAS (4427) or 449-1992 • F: +767-448-7701 E: info@sukiesenterprises.com

www.foodanddrink-caribbean.com

Mouth-watering island Creole flavours and chic elegance with a touch of nature will enrich your visit to La Flamboyant Hotel.Whether on business or leisure, this fashionable boutique hotel in the heart of historic Roseau offers a pleasant and memorable experience, not just for hotel guests, but also to those who patronise their modern restaurant. The exciting menu serves a quality blend of innovative Creole dishes in tranquil, air-conditioned surroundings. After your meal relax and enjoy cocktails and wine at the bar.

Operating since the 1980s we are the nation's largest supplier of propane variety tanks, propane equipment and related services operating islandwide. We serve every major hotel and potential new hotel with up to 2,000 gallon tanks and supply 80% of the industrial consumer LPG in Dominica. Our three delivery trucks supply 500-2,000 gallons per truck. We also have four 6,000 gallon ISO tanks that can be sent to any supplier to ensure gas is always on the island.

ROSEAU & ENVIRONS

T: (767) 440 7190 | F: (767) 440 7191 E: reservation@laflamboyanthotel.dm | www.laflamboyanthotel.dm

Jerk International Restaurant & Bar 16 King George V Street, Roseau

ROSEAU & ENVIRONS

T: (767) 440 8255 | C: (767) 613 5139

www.foodanddrink-caribbean.com

Taste the authentic Jerk flavours of Jamaica at the brand new Jerk International Restaurant. Dine and relax in style at this bistroinspired restaurant set in a prime downtown location.

The menu offers an exceptional 3-course meal consisting of a starter, main and dessert, which can be eaten in or taken away. Starters include dasheen balls, Chardonnay bbq chicken wings, and soup of the day. For mains feast on fiery Jerk seasoned pork and chicken. Choose an aromatic curry of chicken, beef, goat or pork. If you like fish, youâ&#x20AC;&#x2122;ll love it either steamed or crispy Escovitch style. Also on the menu is braised beef, bbq chicken and lots more to discover. For dessert try the pineapple crumble or fresh fruit salad with ice cream. The professional bartender can mix any of your favourite cocktails and the bar is well stocked with lots to choose from. Make it a date, and visit Jerk International. Look out for their new breakfast menu! Open Mon-Thurs 8:00amâ&#x20AC;&#x201C;10:00pm. Fri-Sat 8:00am until late.

JR’s Bar and Grill Cnr. King George V Street and Cross Lane, Roseau

ROSEAU & ENVIRONS

T: (767) 245 8389 or (767) 612-2300 E: raffouljoseph@hotmail.com

JR’s is the place to be if you’re out on the town and looking for an upbeat atmosphere where you can mingle and have a good time. The friendly staff, extensive drinks selection and good music make the bar popular with locals and visitors alike.

Opening hours Mon-Sat 9am-til... Wireless Internet available.

www.foodanddrink-caribbean.com

When it comes to entertainment, JR’s has something for everyone. Theme nights include: Wednesday - Reggae Nite Thursday - International Nite Friday - Baccannal Nite Saturday - All Out With Kubuli 1pm-8pm Saturday - Ole Skool Nite 8pm-till Stop at JR’s for weekly entertainment and unwind with our House DJs - Dragon, Zero and Bondz. Enjoy great drinks specials and our famous House Rum Punch all weekend long. JR’s - the life of the city!

VEGETARIAN IN DOMINICA www.foodanddrink-caribbean.com 38

VEGETARIAN

in Dominica

Being a vegetarian in Dominica may not be the norm, but it is certainly a very delicious choice. The freshness of the fruits and vegetables grown on Dominicaâ&#x20AC;&#x2122;s rich volcanic soils are perfect for creating healthy, nutritious and vibrant vegetarian meals.

Written by Terri Henry

If you want to eat out in purely vegetarian establishments, look for a sign that says ‘Ital’. This word is not short for ‘Italian’! Rather it is Rastafarian terminology for ‘vital’, plant based foods. Be sure to venture into these restaurants to taste exciting and sometimes unusual dishes. ©Terri Henry, 2011 www.onelovelivity.com An e-book which includes a week of Caribbean vegan meal plans plus other healthy food tips is now available online at www.childofnatureblog.com

Rootz Healing Foods. 53 Kennedy Avenue, Roseau, Tel: 277-9200 | Open: 10:00am – 6:00pm Mon-Fri Rootz serves a variety of delicious healing foods with 100% natural ingredients. The lunch meal is a full plate of flavours and textures that needs to be savoured! Also available are veggie burgers, rotis, smoothies, an incredible juice selection and much more. Natural Livity Rastaurant. Picard, opposite Ross University Gate, Tel: 613-4860 | Open:11:00am - 7:00pm Mon-Fri. This menu includes soups, vegan pizza, falafel sandwiches, cakes, sweet potato pudding, salads, fruit juices and a lunch platter. Natural Livity’s delightful Ital options always satisfy both taste buds and appetite! Strictly Itals. Upper Wotten Waven, Tel: 440-7449 | Open: 10:00am-6:00pm Mon-Sat The cool Roseau Valley is home to this small family restaurant serving healthy veggie options including full meals, snacks, cakes and juices. Eat and enjoy!

A couple more Vegetarian Food specialists to try are: Sister Marcia Natural Fruits Bowls. Roseau and surrounds, Cell: 614-0409 Vegetarian catering and fresh fruits bowls, delivered to your home or work. Ria Cannoville. Goodwill, Roseau, Tel: 448-4392 All vegetarian white pudding, Roseau.

www.foodanddrink-caribbean.com

Eating out at a restaurant can be relatively easy as most places will have a plate of beans, salad and provisions on offer. A few have a good selection of veggie-friendly dishes as there is growing awareness of this dietary choice. Only a few times have I been offered some very non-vegetarian foods because of misconceptions on what a vegetarian diet involves. If in doubt, it is good to communicate clearly that it excludes all meat and fish which includes stock cubes and other products with animal derived ingredients. As a vegan I don’t consume dairy, eggs or any other animal products and I’m always keen to get a full disclosure of the ingredients before eating!

My top 3 places for guaranteed vegetarian/vegan foods on island are:

VEGETARIAN IN DOMINICA

Arriving in Dominica 7 years ago, I learned to cook with Caribbean ingredients by befriending others with similar food preferences. Breadfruit pizza, vegan dasheen puffs, green banana rotis and yam pie are just some alternative ways to use the local ‘provisions’ rather than just plain boiling and there are many more! A vegetarian diet may exclude many food items but it definitely does not have to be boring. The comfort of your own kitchen provides the freedom to experiment with new ideas all the time. In recent years local supermarkets have expanded their selections of healthy, natural food items so it is now fun to make meals with fusion flavours.

Fran’s Pâtisserie

Yum Restaurant & Bar

64 Independence Street, opp. Credit Union Building, Roseau

47 Kings Lane, Near the new market, Roseau

www.foodanddrink-caribbean.com

ROSEAU & ENVIRONS

T: (767) 440 8275 | C: (767) 315 0391 E: franspastry@gmail.com

“Tradition reloaded” is the key theme of the newly established Fran’s Pâtisserie. They’re an excellent pastry house and eatery where old favourites are joined with novel originality sharing one common goal, “great tasting products”. Fran’s is housed in a beautifully restored family home centrally located on the main road entering Roseau from the north. They specialize in cakes and pastries of all flavours shapes and colours. For your next special occasion order a beautifully decorated celebration cake, with your own personalised theme. Each cake is made to order. There is a superb range of lovable pastries like jam tarts, doughnuts, cupcakes, cheesecakes, Danishes, coffee-strip and cream cakes to satisfy a sweet tooth. But not everything on offer is sweet, Fran’s also serves savoury meat pies, corn chowder, goat water and pumpkin soup, subs, croissants, pizza and rotis. Quench your thirst with a fresh local juice. Both sweeten and unsweetened varieties are available. Fran’s is also an outlet for Country Style Bread products. Opening Times: Mon-Sat 7:00am-7:00pm

T: (767) 440 8349 | C: (767) 377 2977 E: yumrestaurant@gmail.com

Newly opened, but already a big hit – Yum is providing food lovers with ‘spectacular, tasty, healthy food’, but at surprisingly inexpensive prices. Top marks for effort. The owners have made serious strides establishing a stylish ambience for their restaurant. A cheerful atmosphere is created by waves of happy, satisfied customers who choose to dine at Yum because of its off-the-cuff menu. Using local produce Yum’s top chef cooks up traditional dishes with a serious twist. Expect classic rabbit and pork stews, curried, baked or jerk chicken, ginger-baked ribs and yummy soups and broths. Look out for more unusual dishes like Thai green curry fish, eggplant Parmesan and vegetable soufflé. Another must try item is Yum’s range of homemade burgers and hand-cut sweet potato fries. Leave room for dessert as the cheesecakes are out of this world. Yum’s also serves a quality breakfast and dinner menu. They cater for private events and offer a delivery service. Please call ahead to order a take away or delivery, or to place a dinner reservation. Open Mon-Thurs 8am-8pm, Fri till 11:00pm. Sat 9:30am-3:30pm

Callaloo Restaurant & Bar

Vegetarian Cream of Callaloo Soup

Callaloo Rest. & Guest House, 66 Upper King George V Street, Roseau

Madge Peter, Owner of Callaloo Restaurant

10 servings Ingredients

2 tbsp freshly chopped herbs (parsley,

10 hearts fresh dasheen leaves or 1

thyme leaves, chives, celery leaves)

large bunch fresh spinach

2 oz coconut milk

5 cups boiling water

1 tsp Season All (Adobo)

2 oz pumpkin, peeled & small diced

Salt & pepper to taste

Method: Wash dasheen or spinach leaves thoroughly, then chop and add to a large pan of boiling water. Add the diced pumpkin and chopped herbs. Reduce heat and simmer until the pumpkin is tender. Remove soup from heat and allow to cool slightly before blending. Blend until smooth. Return soup to the saucepan on low heat. Add the coconut milk and Season All. Adjust salt and pepper to taste. Serve hot with garlic bread.

www.foodanddrink-caribbean.com

The award-winning Callaloo Restaurant & Bar is back on the culinary scene to entice all with serious cooking, served with lashings of soul. Generous Creole dishes are served at feel-good prices. Kick off with a bowl of their ultra-famous callaloo soup, before tackling a plate of seafood. lobster, shrimp, octopus and other exotic seasonal seafood rotate frequently on the menu. Also ask about the grilled steak and finger-licking chicken. The bar packs a punch, with potent rum punch cocktails and international wines and spirits. The vibe is cool and relaxed. Hang out around the bar or watch passersby from the cute dining terrace. Upstairs in the attic are traditional lodge ensuite guest rooms. All have hot & cold water, cable TV and internet access. Open All week long. Call ahead for dinner reservations.

CALLALOO NORTHEASTSOUP COAST RECIPE

T: (767) 612 1618 | emadge@hotmail.com

ROSEAU & ENVIRONS www.foodanddrink-caribbean.com 42

Country Style Bread

St Aimie’s Diner

Italia Restaurant

Ah Fuh Ah We Marigot & Canefield Industrial Estate

39 Great George Street, Roseau

10 Kennedy Avenue, Roseau

T: (767) 440 4464 or 448 4464 | C: (767) 245 4464 E: sento62@hotmail.com

T: (767) 440 4837 | C: (767) 276 7427

In the heart of downtown Roseau you can enjoy traditional Dominican dishes and friendly service at any time when you visit St Aimie’s Diner. No need to call in advance, just turn up and eat-in or take-away terrific dishes like stewed beef, curried goat, Creole fish and hearty pelau. All meals are freshly prepared, served hot and are delightfully tasty. St Aimie’s Diner also serves a nice selection of local breakfasts to get your day off to a good start. The sweet or savoury pies and pastries make excellent all day snacks.

Devotees of this established restaurant know what to expect - bountiful home cooked meals served by friendly staff. All eyes are on the menu at this busy, down to earth eatery, where tourists, office workers and business owners rub shoulders at shared tables. Italia’s daily changing menu always brings delightful Creole dishes. Chicken, pork and fish are staples served with mac ‘n’ cheese, beans, rice, fig pie and breadfruit salad. But look out for specials of saltfish pizza, stewed octopus, curried goat, calaloo and braf. Parmesan chicken and additional pasta dishes may be ordered in advance. Italia also offers catering for private functions. Open Mon-Thurs 9:00am-4:00pm, Fri 8:00am8:00pm. Sat 8:00am-2:00pm

T: (767) 445 8232 or 616 2871 | F: (767) 448 2871 E: countrystylebread@gmail.com

Country Style Bread products are a vital part of Dominica’s daily diet and an essential part of any meal. For 15 years Country Style has been servicing the length and breath of Dominica with 10 bread shops and 2 main bakeries, supplying freshly baked breads and pastries for family meals and snacks. They are the food caterer’s first choice for quality white, whole-wheat or variegated sandwich loaves, buns or rolls. Other products include salt-free bread, raisin bread, burger buns and hotdog rolls. Their coconut turnover, raisin bun, raisin slice, coconut & ginger cake, and gâteau, are a tradition, and favourite of Dominicans and visitors. Look for the Country Style Bread sign in most major supermarkets and village shops. Ah fuh ah we!

Catering is provided for private events and functions, call for details. St Aimie’s - Great food anytime! Open daily 8:00am-10:00pm

Davo’s Grocery & Bar

Trini Delight

T: (767) 448 3859

T: (767) 614 7641 or 612 6666

Morning, noon or night – Davo’s is a lively stop-off in Roseau. Pop in early to grab breakfast on the go. Bakes and sandwiches are served fast with a courteous smile. Homecooked traditional lunches and great local snacks like fried chicken and accras are served all afternoon long. If you are visiting or just not in the know, make sure you check out Davo’s after work Friday evening lime. Enjoy the party atmosphere that spills out onto the road with drink specials and promotions, music and tasty food. Come on Saturdays, where the sweet smell of BBQ aromas will entice you. Davina will ensure your visit is fun, and that you’ll leave with a full belly from lots of food and laughter. Open Mon-Thurs 7:30am-8pm, Fri & Sat 7:30am-midnight.

Trini Delight serves a good choice of appetising lunchtime meals. You’ll feast on delectable curried beef, lamb, chicken or goat, which come with a mouth-watering array of vegetable and provision sides. The dhal puri rotis are legendary and come with a choice of fillings. Vegetable rotis are available if ordered in advance. Try an aloo (potato), cheese and spinach, chicken, fish or beef pie. They also serve simple tasty sandwiches that can be eaten on the run.

Upper Lane, off Cork Street, Roseau

Roseau

ROSEAU & ENVIRONS www.foodanddrink-caribbean.com

Quench your thirst with a refreshing homemade vegetable or fruit juice. Diane offers lots of choices depending what’s in season. Have you tried dasheen & plantain juice? Delicious. Open Mon-Sat 9am to 5pm

ROSEAU & ENVIRONS www.foodanddrink-caribbean.com 44

Lionstone Grill

Le Petit Paris Bakery

Great Marlborough Street, Off Independence Street, Roseau

Elmshall Road, opp. Bath Estate Bridge, Inside the French Consulate, Roseau

T: (767) 276 6734

T: (767) 614 5725 | E: mabby312@hotmail.com

No matter what time of the year it is, the capital Roseau is always a hive of activity on Fridays, and buzzing with shoppers on Saturdays; so no doubt at some point you’ll find yourself in town on one of these days. When you do, listen for the music and stop off at the Lionstone Grill for an extremely delicious, generously portioned homemade Creole meal. Bernard Emmanuel has been running his eatery for over 10 years. His mum is an amazing cook and prepares all the meals – you’ll find fish, chicken and goat amongst other mouth-watering temptations. When asked why the food was so good, Bernard replied, “Mama’s home cooking tastes the best”, and indeed it does. Open from 12:00pm on Fridays & Saturdays

This fantastic new eatery will awaken your senses with the aroma of freshly baked French baguettes, croissants and sinfully delicious pastries. Le Petit Paris Bakery’s popularity speaks for itself. Apart from an exceptional range of takeaway quiches, tarts and flans, there is also a lovely covered garden terrace to dine in. The French, Creole and North African style lunch & dinner specials make a tasty, great value meal. Break for a healthy spicy tomato gazpacho or cold cucumber soup. Or linger a while for a casual dinner and enjoy couscous with steamed fish or try the terrific Creole beef or a pizza from the wood burning oven. Dessert is not to be skipped and the bar has drinks to suit everyone. Mon-Sat 9:30am-10:00pm

Fish

on the Menu

Line fishermen will often return with catches of tuna, marlin, wahoo or mahi mahi (known locally as dolphin or dowad). Spiny lobsters, snapper and parrot fish are caught in handmade pots. Fishing for titiwi is much more of a family activity. Four days after the last quarter moon everyone from fathers, mothers, and sons to daughters and grandparents gather at the mouth of fresh water rivers to capture these tiny translucent fish. Anything can be used to collect titiwi including buckets, barrels, t-shirts and large nets. Fresh fish is a nutritious source of protein and in Dominica freshly caught fish tastes absolutely scrumptious!

www.foodanddrink-caribbean.com

Local fishermen head out to sea in handcrafted multicoloured wooden fishing boats. Some can be spotted off the shoreline using hand lines; others can be seen hauling handmade fishing pots into and out of the water. Those fishermen seen close to shore are generally using large nets to catch shoals of small sprats and herring-like balaou fish.

FISH ON THE MENU

Fresh seasonal fish features heavily on most Dominican menus. The island’s pristine waters certainly have some of the best fishing grounds in the Caribbean and the deeper offshore waters allow for some serious big game fishing. Although fishing in Dominica is not generally looked upon as a “sport”, it is a way of life for the many fishermen, and their main source of income. Everything caught is kept for food, whether for personal consumption or sold to neighbours in local villages, restaurants and hotels.

FACES OF ROSEAU MARKET www.foodanddrink-caribbean.com 46

Faces of Roseau

Market

No weekend on the ‘Nature Isle’ is complete without venturing to Roseau Market. This is the largest fresh food retail outlet in Dominica, and the market is formally open Monday to Saturday from 6:00am each morning. Saturday, however is the main market day, which gets going on Friday evening when the vendors begin to arrive. It is really worth a visit.

any farmers and vendors travel long miles from rural villages across the length and breadth of Dominica to bring their produce to market. On Friday evenings you will find the market teeming with vendors arriving early to commandeer the best pitches for sales at the Saturday market. The Dominica Export Import Agency (DEXIA) estimates that, “On average, some 350 farmers and vendors from across Dominica converge on the market every Saturday to sell their fruits, vegetables and other marketable commodities.”

The air is filled with the most enticing aromas of sweet smelling fruits, pungent vanilla, cinnamon and clove spices, and fresh cut flowers. The wafting smell of grilled plantain, Creole dishes and

fried chicken will make your belly rumble. It’s a feast for the senses. Roseau Market is so exceptional that it has its own official day of recognition held annually on the last Saturday in October. Entitled, “Market Day with a Difference” this special Saturday market is even more vibrantly decorated, culturally conscious and exciting than any regular market day in the year. The official ceremony recognizes several farmers and vendors who are given awards for their outstanding contributions. The event is part of the island’s anniversary of independence celebrations. Dominica’s Independence Day is commemorated on the 3rd November. For more details visit the Dominica Export Import Agency (DEXIA) website. www.dexia.dm or email info@dexia.dm

FACES OF ROSEAU MARKET

Stallholders prepare their stands with bountiful displays of exotic vegetables, root crops, flowers, herbs and spices. The market has several distinct sections, with separate meat and fish market areas. The indoor market has stalls selling non-perishable produce like honey, cocoa sticks, spices, coffee, traditional sweets, bread and handicrafts. There are several snackettes and booths selling tasty local food and drink. You’ll also come across natural medicinal remedies from herbalists, specialty organic produce, sugar cane juicers and jelly coconut vendors surrounded by piles of husks.

www.foodanddrink-caribbean.com 47

www.foodanddrink-caribbean.com

INDEPENDENCE

CUISINE

INDEPENDENCE CUISINE

Creole Week takes place during the last week in October and one of its highlights is Creole in the Park. A family event that has become an integral part of Dominica’s Independence celebrations, Creole in the Park can be enjoyed each afternoon in Roseau’s Botanical Gardens. There are live music performances and stalls selling excellent handicrafts and great food. Traditional Creole cuisine is an essential ingredient of Independence merrymaking and, as well as the staple Dominican fare, this is a time when some lip-smacking seasonal dishes make a longawaited return to the menu.

Titiri is a tiny fish that is caught in the mouths of rivers at certain times of the year and only at particular phases of the moon.

The crayfish is another local delicacy, often prepared with coconut milk. Dominica’s rivers are full of crayfish and at this time of year you will also see them appearing on restaurant menus. The agouti is a land mammal that resembles a large guinea pig. Protected for most of the year, it may be taken by licensed hunters usually between October and January. Stewed agouti is ‘bush food’ that is considered a Dominican delicacy. The meat is dark, rich and extremely flavoursome. If you enjoy game meats, then you should definitely try it if you can. You may also come across manicou, an opossum, though it is a little less common. Regardless of season, iguana, crapaud (a large toad that is sometimes known as mountain chicken) and sea turtle are protected all yearround and should never be caught, killed or eaten.

Whatever your palate, there is sure to be something to get your taste buds in the party mood during the Independence Season.

www.foodanddrink-caribbean.com

One such treat is crab backs. Few crab back cooks will reveal their recipes to anyone - they are closely guarded secrets, often handed down through generations. What we do know is that the flesh of the land crab is removed, mixed with a blend of spices and seasonings, and then stuffed back into the shell to bake in the oven. It is a delicious and spicy appetiser that is sure to get your mouth watering. Try a few different ones and see if you can identify the very best crab back cooks. Also look out for crab callaloo, which is a spicy potage of young dasheen leaves and large land crabs.

They are usually cooked whole in titiri ackra, a kind of fried and seasoned patty that is absolutely delicious.

INDEPENDENCE CUISINE

n November 3rd, 1978 the Commonwealth of Dominica was granted full independence from Britain. Each year at this time, the island celebrates with several weeks of cultural activities, culminating in Independence Day itself. As part of these festivities, there is Creole Week, a wonderful period of music, song, traditional costume and dance that reaches its climax with the three-night World Creole Music Festival.

WE SERVE, ROSEAU & ENVIRONS

YOU SAVE! Everything you need & a lot more from the neighborhood grocery store

“Check out Rum Punch and Tasty Food 2 Go”

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35 Jolly lane, Goodwill, Roseau | T: 767. 440 7775

Discover Dominica on the Go...

Lindo

Lindo Park Car Rental

PARK CAR RENTAL

Making a difference in Car Rentals

Best Value Rentals www.lindoparkrental.com

Federation Drive, Goodwill, Roseau | T: 767. 448 2599 & 275 3410 | F: 767. 448 2599

Lester’s BBQ

Tiffany’s

Art Gallery, Studio, Gift Shop & Café

T: (767) 448 7382 or 225 2541

Canefield, Roseau

Rhona’s BBQ Canefield Highway, Roseau T: (767) 277 0629 | E: senjoo@yahoo.com

ROSEAU & ENVIRONS

Federation Drive, Goodwill, Roseau

T: (767) 245 4793| E: tiffanysartgallery@gmail.com

Tiffany’s is a contemporary art gallery, artist studio, gift shop and café where you can find a good selection of local art, crafts and delicious snacks. At this Art Education facility you can find out more about the various art forms and creativity on the island. There is a charming garden to sit and enjoy light bites such as sandwiches made from homemade bread, rotis and freshly made juices and salads. Don’t forget to try Tiffany’s homemade ice cream and cakes. Open Mon to Fri 9:00am-5:00pm Saturdays 10:00am-5:00pm

Rhona’s BBQ is a great spot to treat yourself to a bar-be-que meal on a Friday or Saturday night. Located on the Canefield highway near the turnoff for Pont Casse, it’s a great place to hang out with the locals and enjoy some tasty, specially prepared food. Your chef Rhona serves BBQ chicken, fries, and succulent pork ribs. On Fridays you can try out her delicious turkey wings, stewed pig snout and potato salad. Ask the bartender for a local cocktail or beer to complement your dinner. Open Tues to Thurs 5:00pm-11:00pm, Fri to Sun 5:00pm-2:00am

www.foodanddrink-caribbean.com

Friday night in Dominica is definitely barbecue night – and Lester’s BBQ on Federation Drive has been striking up the barbecue to uphold this tradition for several years. Drop by and soak up the warm atmosphere while you wait for your food to be prepared. Catch up with old friends or meet new ones as you enjoy BBQ chicken quarters, drumsticks or wings, tasty kebabs, or fish. Choose from accompaniments of chow mein, potato salad and vegetable rice. The friendly bar serves everything to quench your thirst, from cold beers to strong spirits and rum punch. This lively gathering is a fun way to spend your Friday evening and the food is fantastic. Don’t miss out. Open Friday evenings 4:00pm till midnight

www.foodanddrink-caribbean.com

SWEET DOMINICA

Sweet Dominica Written by Lana Letang

My personal favorite is Coconut Cheese. This sweet temptation has a texture similar to fudge. It’s a lovely combination of freshly pressed coconut milk, sugar and flavourful spices.

it’s cooked to perfection it is either placed in a small cup or threaded onto a stick, ready to be eaten. The gooseberry jam is an instant pleaser. Coconut Tablet or Macaroons are traditional sugary goodies. Sugar, spices and grated coconut are stewed until caramelized and then cooked to a sticky consistency. Spices such as nutmeg, cinnamon and bay leaf are added to the stew. After the entire process is done the end result is a flavourful Dominican sweet delight.

Gooseberry Stew or Gooseberry-on-a-stick is a sweet fruity confection that is sure to please most taste buds. The gooseberry fruit resembles a cherry but has a sour taste and is ready to be used when it’s a light green to light yellow colour. It’s made with local spices and lots of sugar until it becomes a sticky jam. After

During your stay, enjoy a sweet taste of Dominica - try any of these traditional treats as a dessert or to simply satisfy your sugar craving. One thing’s for sure - you’ll be glad you did!

www.foodanddrink-caribbean.com

When in season, be sure to try a Tamarind Ball - it’s a sticky mixture of sugar and tamarind pods that are kneaded into a ball. As the tamarind fruit is quite tart, this confectionery is sweet and sour in one mouthful. Most people may prefer the sweeter kind, but I like it sour; I think it’s worth every bite.

Peanut Brittle or Logar, as this is also known, is a crunchy treat. Sugar and local spices are boiled together with peanuts. When the mixture is reduced to a thick syrupy combination it is portioned out onto a flat surface where it cools into a hard sweet brittle. This brittle can also be made with a nut called the sea almond known locally as ‘zaman’ which resembles the almond but is much smaller and softer.

SWEET DOMINICA

ominica is often referred to as the Nature Island of the Caribbean and so it is only natural that our local confectioneries are made from fresh home-grown fruits and spices. Those with a sweet tooth can indulge in a wide selection of full-flavoured treats that tingle the tastebuds with every mouthful. From tamarind balls to guava cheese, jams and tablets, there is always a variety of sugary delights to tempt even the most discerning snacker.

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West Coast R E S T A U R A N T S

DASHEEN ROLLS Chef Waviel Basil, Hot Pot Restaurant This is a delicious Caribbean version of traditional potato croquettes using one of Dominicaâ&#x20AC;&#x2122;s most well-loved ground provision crops. 2 large dasheen roots,

Celery leaves, chopped

peeled and cubed

2 seasoning peppers,

160ml (2â &#x201E;3 cup) evaporated milk

deseeded & finely diced

1 egg, beaten

2 stems scallion, chopped

2oz butter

Flour for coating

2 cloves garlic, crushed

Oil for frying

Parsley, chopped

Salt & pepper to taste

In a large pan of salted water bring the dasheen cubes to a boil, then reduce heat slightly and simmer until cooked. Drain off the water and mash the dasheen roots. Slowly add the milk, the butter and egg a little at a time, until the mixture is firm, but not too wet. Next mix in the fresh herbs and adjust seasoning to taste. Scoop up the dasheen mixture into your hands and roll into golf balls or oval round shapes. Evenly shake flour onto a flat plate and coat each roll. Then deep-fry the rolls in hot oil until golden brown (1-2 minutes). To add extra flavour and texture to your dasheen rolls you can also add prepared salt fish, tuna or even shredded chicken to the mixture before frying.

B A R S

RUM DRINKERS GUIDE www.foodanddrink-caribbean.com 56

a Rum

um is made from molasses and sugarcane juice by a process of fermentation and distillation. No-one is certain where the name originates. A common theory is that it is derived from the word ‘rumbullion’, an old English word that was used in the 17th century to describe an alcoholic drink that also went by the name ‘kill-divil’. This concoction is said to

Drinker’s guide to

Dominica have been made from distilled sugarcane by Caribbean plantation slaves. The European settlers of the 18th and 19th centuries established plantation estates across Dominica. Many of these estates contained stone buildings that housed machine works for the crushing of fruits for their juice – in particular limes – and also sugarcane for the extraction of grain

sugar and molasses. These mills were usually located beside rivers where water was channelled via man-made canals or aqueducts to power large water wheels which drove the cogs and the machine works that enabled the plant to function. Slave labour was used throughout these estates to enable them to produce goods for export. Following emancipation, many of the British owned estates fell into ruin

and their remains can be seen all around the island today.

Traditionally, Dominica’s rum punches come in two forms; those with a lime base, and those with a passionfruit base. In addition to white rum, they usually contain a splash of Angostura bitters and grated nutmeg. Recipes are very individual and

Rum shops and village bars throughout Dominica usually carry a selection of bush rums. These very strong drinks are white cask rums of around 60% ABV which have been infused with a variety of plants and herbs – hence the generic title of bush rums. Common variations include spice, nannie, pueve, bois bandé and l’absint. Spice is cask rum infused with cinnamon, nannie is infused with rosemary, pueve

with pepper, l’absint with aniseed, and bois bandé with the bark of the bois bandé tree. The latter is considered to be a potent aphrodisiac and often the subject of some very interesting and humorous folk tales. Bush rums are usually taken straight or with a mixer of water or more commonly, coconut water.

There are several rum shops and bars on every street corner in Dominica, each with a distinctive vibe and interesting mix of local characters. Take a tour, and enjoy the variety of local rums available... and remember, always drink responsibly!

RUM DRINKERS GUIDE

Dominica’s native rums are those created by the Belfast and Shillingford Estates on the Caribbean west coast. The Belfast Estate produces brands such as Soca and Red Cap, the Shillingford Estate produces a range of Macoucherie labels. Each rum is made slightly differently, producing a variation in colour, flavour and alcoholic content. These rums are the basis for a wide variety of punches and cocktails found throughout the island.

usually kept a closely guarded secret. Another common variation of rum punch comes with a milk base, such as coconut punch. This type of punch is creamier and a little heavier than lime and passionfruit punches. Less mainstream variations of rum punch also exist, including those made with other fruits and even ground provisions as their base.

Fast Facts on Sugar Cane In the 1800â&#x20AC;&#x2122;s there were more than 600 water mills operating throughout Dominica. Macoucherie Estate still operates a water mill to produce its famous rum. A stone canal channels the water from the river to the mill. The cane is then crushed using traditional water-powered rollers as has been done continuously for over 200 years. The best examples of water mill ruins in Dominica can be found on these Estates: Hillsborough, Canefield, River Estate, Hampstead, Geneva, Londonderry, Castle Comfort and Bagatelle.

Compiled by: Michael Wierwille, Elise johnston-Agar and Henry Shillingford Bibliography: www.lennoxhoneychurch.com Lennox Honeychurch: A Dominica Story S.H.A.P.E. (Society for Historic Architecture, Preservation & Enhancement), 17 Castle Street, Roseau. Tel: (767) 440-3430 or (767) 440-3431 www.dominicaheritage.org

S.H.A.P.E. The Society for Heritage, Architectural Preservation & Enhancement,

have introduced a sustainable & environmentally friendly SHAPE travel mug. The16 oz. stainless steel travel mug, is part of a scheme to reduce the amount of trash produced from disposable cups. SHAPE has also developed a "Self Guided Walking Tour of Historic Roseau" map-leaflet to help visitors explore (and Dominicans re-discover!) the beautiful town of Roseau, full of 18th century Creole architecture.This 16-Pg Leaflet has a 3-panel fold-out map to guide you. Mugs cost $20EC & Maps $12.50EC Cornerhouse, Cocorico, Cartwheel Cafe & Frontline are some of the places you can purchase these.

Society for Heritage, Architectural Preservation & Enhancement

P.O. Box 840 Roseau, Dominica Tel: 767 440-3430 | Email: shapedominica@gmail.com www.shape.dm & www.dominicaheritage.org

www.foodanddrink-caribbean.com

GINGER TEA

Ginger

Connie’s Mero Beach Bar

Tea S

Mero T: (767) 449 6513 or 449 7647 www.connies-beachbar.com

tart the day on your best foot with a steaming cup of ginger tea. Ginger is not strictly speaking herbal tea or ‘bush tea’ as it’s known locally. It is a pleasant tasting root that is often united with herbs to make a delicious digestive tea. The ginger root is steeped in boiling water and can be combined with your choice of herbs like peppermint or sorrel. Sweeten with local honey and served with a squeeze of lime. Traditional bush teas are drunk first thing in the morning to cleanse the system, wake the body and prepare it to accept food. Common herbal infusions include peppermint, fever grass, soursop leaves, sorrel, noni and basil. But ginger tea is a refreshing tea, which can be enjoyed at any time of the day, so don’t pass up a cup! In many Dominican supermarkets you’ll find a range of locally processed and packaged herbal teas to try out. You are bound to find a favourite flavour.

Connie’s Bar and Mero Beach are a perfect combination for a real Caribbean experience, the way it’s supposed to be. Enjoy freshly prepared meals, cold drinks, home-made rum punches and mingle with friendly locals in this popular fishing village. Connie’s menu includes local favourites such as BBQ chicken or fried fish with fries, fish or smoked meat sancoche, rice and beans, fried or grilled chicken with vegetables, steamed fish and salads. For a genuinely warm and friendly family welcome, where black sand, blue sea and Caribbean sunsets are guaranteed daily, and where great local food and drinks are served, spend at day at Connie’s Mero Beach Bar. Spiced ginger tea served at Le Café Desiderata

Open daily from 8am until late. Dinner by reservation. Call to book in advance

Chez La Doudou Beach Restaurant

Salisbury

Salisbury Beach

T: (767) 277 5267 or (767) 613 4938

T: (767) 449 6575 or (767) 245 6676 E: eastcaribdive@yahoo.de www.dominicadiving.com

Nestled at the top of the vibrant Salisbury village on the West Coast of the island, The Hot Pot Restaurant and Bar is a gem of a find. This cozy restaurant is a great place to have a truly authentic Dominican meal at a very affordable price.

Chez La Doudou Beach Restaurant located on Salisbury’s sandy shore line, offers more than just the sound of crashing waves and a refreshing sea bath. It’s where French, Spanish, German and English cultures unite to give you a true European experience with Caribbean influences. The menu changes daily to utilise the freshest produce available. Try the succulent chicken in coconut sauce, grilled fish with Creole sauce or omelette with your choice of filling. You’ll be happy to follow your meal with a zesty rum punch, a cold beer or glass of wine. It’s all about the sand between your toes, shady coconut palms and relaxation combined with good food and drink. Group bookings accepted.

WEST COAST

Hot Pot Restaurant & Bar

Dine at the Hot Pot or let Waviel bring the party to you. Order from his very popular catering service. Most people trust Waviel to do his special local cuisine for all their special occasions. With over 17 years experience in the culinary business, he has worked at many of the Caribbean’s most prestigious resorts and has been the Rotary Club’s head of head judges for culinary competitions. Open Mon to Sat 8:00am to 1:00am

They also offer a full range of diving activities with a highly trained and qualified dive team from East Carib Dive. Available daily. Chez La Doudou Restaurant is open every day for lunch 11:30am– 4:00pm. Dinner by reservation. Call ahead to book and find out what’s on the menu.

www.foodanddrink-caribbean.com

Tease your taste buds with a variety of local dishes from owner and Chef Waviel. Try his famous River and Sea Hot Pot, Plantain Cheese, lobster, crayfish, shatou water, steamed fish, BBQ ribs and much more. His cooking will keep you coming back for more.

The Tamarind Tree Hotel & Restaurant

Sunset Bay Club SeaSide Dive Resort & Lobster Palace Restaurant

Salisbury

Batalie Beach, Coulibistrie

T: (767) 449 7395 www.tamarindtreedominica.com

T: (767) 446 6522 | sunset@cwdom.dm www.sunsetbayclub.com

Spinach

WEST COAST www.foodanddrink-caribbean.com 62

Local

CHIPS

ominican spinach, or callaloo as it’s referred to locally is actually a member of the genus Amaranth, a grain producing leafy vegetable cultivated around the world. This crop has been a staple food since ancient times mainly due to its high tolerance of arid environments. The word Amaranth is derived from the Greek word amarantos, meaning, “unwithering”..

Enjoy a terrific sea view and cooling breeze in the warm ambiance of this charming alfresco restaurant serving Creole and International cuisine. A three-course dinner special is refreshed daily, prepared from fresh local produce, local fish, chicken or beef. Accompany your meal with a draft Kubuli, fresh juice or wine. Specials & Opening Hours: Thursdays Chef’s Night, Sundays - Brunch Buffet Breakfast 7.30am-9.30am Lunch 1pm-3pm Dinner 6pm-8pm Reservations required call ahead. Closed Tuesdays.

Patrons of Lobster Palace truly appreciate the crowd-pleasing menu of exceptional, carefully prepared lobster dishes with a Belgian theme. Dine on the alfresco terrace with romantic sea views, or inside, where the enticing aromas will heighten your expectations. Roger the chef, and his team serve premium pan-fried lobster, mussels and other seafood, served with fresh vegetables. Enjoy the first class cuisine with a glass or two of wine. The tranquil bay is an ideal location for yacht or boat mooring, with easy access to the restaurant and hotel facilities. On Sundays, lobster diners receive special treatment: a free glass of wine, free use of pool and beach chairs. Open daily for breakfast, lunch & dinner from 7:30am – 9:00pm

1 bunch callaloo leaves, cut from stems ½ tbsp olive oil Salt to taste Preheat the oven to 475ºF. Wash and pat dry the spinach leaves. In a large bowl toss the leaves with olive oil and sprinkle with salt. Lay the leaves flat on a baking sheet lined with parchment paper. Bake in the oven for approx. 4 minutes until crisp. Remove before the leaves start to turn brown. Kale greens may also be used. Recipe by Wynton aged 51⁄2.

HERBGarden Grow Your Own Kitchen

It is best to put three of four of your seedling plants in the shape of a triangle when re-planting them into your new pot. Also, ensure that they get plenty of sunlight; when growing herbs indoors they

Growing fresh herbs in your kitchen will give the room a lovely fragrance. Take the time to experiment with a variety of herbs and enjoy your new garden. There is nothing better than using freshly picked herbs in your cooking preparations to transform ordinary meals into culinary works of art.

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You can grow herbs from seeds or transplant young herb seedlings into your pots. One herb plant per pot is recommended for maximum growth. If you are starting with seeds, I suggest you place them in seed trays filled with organic compost based soil. Submerge only parsley seeds in water for 24 hours prior to sewing. Other herb seeds you may sew regularly then water and keep in the sunlight in your kitchen window or on your veranda. When you have successfully sprouted your seedlings and now have at least 2 1â &#x201E;2 inches of growth, transplant your herbs into the centre of your organic compost soil (available from a garden supplier) filled pot in a hole the same size as the removed seedling plant.

need at least four to six hours of sunlight everyday or else your herbs simply will not grow. You may also trim them regularly so that they grow bushy, as most herbs grow tall when in a regular garden, whereas in a kitchen you want them to be thicker rather than tall. Make sure your herb pots have drain holes and saucers.

KITCHEN HERB GARDEN

resh culinary herbs are a must for every kitchen. You can use them to enhance the flavours of your favourite dishes and at same time improve your health. Herbs are easy to grow indoors; they donâ&#x20AC;&#x2122;t need a lot of space and they thrive in just about any type of soil. The ideal place for growing culinary herbs is right in your kitchen-a few hanging pots. A window-box, a terracotta pot or a bucket in any spot that has good air circulation and lots of sunlight. A good selection of herbs to start off your kitchen garden can include basil, parsley, rosemary, thyme and chives.

By Tiffany Burnette-Biscombe

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If you are relentless about a career in medicine, Ross University is ready for you.

For more details, visit RossU.edu or scan this QR code.

Cesar Orellana, MD â&#x20AC;&#x2DC;11

I was Relentless. Are You?

Medical School Dominica

Administrative Offices North Brunswick, NJ

Portsmouth & Environs JERK SEASONING Rub Damien Shillingford Owner of ICho (It’s Hot!) Jerk Grill, Massacre

Garlic cloves, crushed Scallions/chives, chopped Fresh thyme leaves Scotch Bonnet or Bonda Ma Jacque peppers Fresh ginger, grated Distilled white vinegar

Vegetable oil Allspice (pimento berries), finely ground Freshly grated nutmeg Cinnamon bark, finely ground Bay leaves, crushed (Optional Extra) Salt to taste

B A R S

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Traditionalists grind their spices by hand using a mortar and pestle. The whole spices tend to retain more aromatic oils in them and therefore more of a natural pungency. But you can use a food processor to pulse ingredients into a thick, chunky paste. Place the paste into sterile jars and this will last several weeks refrigerated. Be warned, you’ll only need to use a couple spoons of seasoning per 2lbs of meat or fish. Season well, and refrigerate overnight or up to 24hrs before grilling on a hot coal bbq.

NORTHEAST COAST

R E S T A U R A N T S

There are numerous of variations on this classic seasoning rub that originated in Jamaica. Everyone will agree, though, that pungent allspice, essential garlic, sweet thyme, and super hot Scotch bonnet peppers are the absolute must-haves for a good jerk paste rub. You can easily make jerked foods at home with a good recipe and an understanding of the requisite ingredients needed for the stimulating flavour. This Jerk seasoning recipe has been adapted with the optional use of one of Dominica’s most famous versatile herbs – The Bay Leaf, which adds an even more irresistible aroma. There are no hard and fast rules to the quantities so experiment and adjust the ingredients “a peu pa” (little by little), to suit your taste…

APPLETON ESTATE RUM www.foodanddrink-caribbean.com 66

APPLETON ESTATE JAMAICA RUM When cane juice is boiled under vacuum, sugar crystals are formed and separated from the residual molasses. Molasses when mixed with water eventually ferments and becomes diluted alcohol.

We invite you to take a journey of discovery along a road less travelled. Discover a place that is far from the everyday, where the pace of life, is measured by the quality of life. Hidden in the heart of Jamaica's Nassau Valley in the parish of St. Elizabeth, lies the Appleton Estate, which stretches over 11,000 acres. The magnificent handcrafted rums that are produced on the Estate are of a unique style produced only in Jamaica and only at Appleton since 1749.

In the 15th century, Spanish settlers introduced the art of distillation to Jamaica. By the 17th century, Jamaica gained the enviable reputation of being the source of the finest rum in the world.

The overseeing of this fine product is not taken lightly and rests with Joy Spence, Master Distiller. As the first woman to hold the title of Master Blender, Joy believes that a good blender is a sensory expert with an artistic and creative flair.

Appleton Rum and leading Dominica distributor J. Astaphan & Company were sponsors of the World Creole Music Festival (WCMF) in 2010. Astaphan’s Director of Purchasing, Gisele Astaphan, stated. "We have been distributors of Appleton Rum for over 25 years. This investment indicates the level of support provided by Appleton and Astaphan to our Dominica market." The Food & Drink Guide team recently visited the Appleton Rum Estate in Jamaica and participated in a rum tasting and tour of the Estate with Master Blender, Joy Spence. The entire Appleton experience was captured for a new episode of Food & Drink TV which airs on several Caribbean Islands and can also be watched online at www.foodanddrink-caribbean.com/tv-video.asp

For further information contact J. Astaphan & Co. Ltd. Tel: (767) 448 3221

www.foodanddrink-caribbean.com

Appleton’s Estate products include the Appleton Estate V/X, Reserve and the Extra 12 Year Old – to name a few. The range also includes the Appleton Estate 30 Year Old which is a very rare blend, hand selected by our master blender more than 30 years ago. Only 1,440 bottles were produced and are available in select markets across the globe. Each bottle is packaged in a proprietary bottle and has a hand-numbered certificate of authenticity. The exquisite new Appleton Estate Exclusive Edition rum is a luxurious blend that is only available for sale at the Appleton Estate Rum Tour.

Another winner for Appleton is its pledge to ‘Go Green’. In 2010 the company committed to ‘Green Cane Harvesting’ which is 100% mechanical and doesn‘t involve burning the sugar cane fields prior to harvesting. A recycling programme for all solid waste has been introduced, the company has a private sewage plant and reduction targets have been set for energy and water consumption.

APPLETON ESTATE RUM

The special character of Appleton Estate Jamaica Rum is due to the unique design of their small batch copper pot stills and a slow distillation method also handcrafting of the rums at the Cooperage. This is where the American oak barrels used for ageing the rum are cared for. The final transformation takes place in the ageing warehouse, where the oak barrels transform the rum into a smooth mellow spirit with complex flavours such as vanilla, coffee, cocoa, and hazelnut. In addition, the rum develops a beautiful golden colour with delicate sweetness.

At the 2009 World Spirits Awards held in Austria, Appleton took four Gold Medals and the “Best in Rum’ category. The Distillery also received the “World Class Distillery” designation which is the highest distillery ranking from this body.

PORTSMOUTH & ENVIRONS www.foodanddrink-caribbean.com 68

Le Flambeau Restaurant & Beach Bar

Comfortel De Champ

Portsmouth Beach Hotel & Picard Beach Wellness Eco Cottages, Picard Plantation, Portsmouth T: (767) 445 5142 | F: (767) 445 5599

Blanca Heights, Picard, Portsmouth

E: pbh@cwdom.dm | www.leflambeaudominica.com

T: (767) 445 4452 | C: (767) 275 3710 E: info@godominica.com | www.comforteldechamp.com

Dine in style on the beachfront at Le Flambeau Restaurant and Beach Bar. On offer is an eclectic menu of Creole, American and Continental cuisine, with a wide choice of delicious breakfast options and an excellent all-day à la carte menu. The choice of appetizers, salads, sandwiches, wraps, burgers and pastas is endless. Try the chef’s mouth-watering speciality, Le Flambeau Crayfish, in a delectable coconut sauce. Keep in mind that all meals are prepared fresh to order and almost all the menu ingredients are sourced locally to support many communities. Enjoy the ambience at this laid back and friendly restaurant. Take in the expansive views of the Prince Rupert Bay Harbour, sailboats and the Cabrits National Park. On Friday evenings, flambeaux and candles add an air of enchantment to the festive Happy Hour from 5:30-6:30pm in the open-air atmosphere. Le Flambeau also provides full event planning services and caters to beachfront functions, events and intimate private gatherings. Open daily for breakfast, lunch and dinner (7:00am-11:00pm).

There’s always plenty of praise for this hotel, restaurant & bar situated on a fabulous vantage point overlooking Picard, with sea views of Prince Rupert Bay towards The Cabrits. The stylish venue has all the right ingredients: reasonably priced, quality, food and drink, a spacious verandah setting, and prompt, knowledgeable service that comes ‘with a beaming smile’. The popular menu has tasty appetizers of tortilla chips & seasonal dips, Dutch bitterballen (chicken croquettes), olives and nuts. Main courses cooked with flair include; Mexican-inspired taco, burrito & quesadilla dishes, also superb burgers that come in veggie, fish, beef & chicken options and traditional steaks or fish. Try the daily specials, and must have 3-course Sunday dinner. Leave room for dessert. Excellent wines at perfect temperature, stylish cocktails and beers flow all evening from the bar. Comfortel De Champ scores highly on its buzzing party atmosphere, but it also affords a serene venue with a dramatic sunset backdrop to enjoy sundowners or a calm meal, above town. Open daily 5:00pm-9:00pm. Fri & Sat till midnight. Weds closed.

Lagoon, Portsmouth

T/F: (767) 445 4985 | C: (767) 614 4874 VHF: 16

T: (767) 445 5296 or 277 1304 E: urphe@yahoo.com

Weave your way down the path off the main road, and located right on the beach is Blue Bay, one of Portsmouth’s finest restaurants. This picturesque and colourful establishment serves an appetising combination of French, Creole and Swiss cuisine with freshly caught lobster, a very popular speciality. The seafood special – a plate of lobster & fish – is not to be missed. Other delights on the menu include a selection of beef, goat and pork dishes, with beef bourguignon a delicious alternative to fish. All meals are accompanied by rice, vegetables or salads as well as an excellent breadfruit pie. Tempting desserts include the unique apple crix, banana flambée or banana split.

Not only is Purple Turtle situated on one of Dominica’s most beautiful stretches of golden sand beaches, but it is also one of the longest established beach restaurants in this area. Many have come and gone during their time, but the Purple Turtle continues to offer consistently good service and wonderful food. Its popularity speaks for itself. The picturesque beachfront setting has views over Prince Rupert Bay towards the Cabrits National Park. There is easy access for mooring and anchorage facilities for yachts; so it’s popular with yachties as well as locals, and land dwelling tourists. The menu offers both traditional and international flavours from crayfish and seasonal wild meats to prime steak and burgers. Seafood is a specialty with heavenly grilled lobster and fish a favourite. The restaurant can also cater for public/private parties. Unwind with your favourite cocktail, then eat, swim and sip some more. Keep an eye out for new beach accommodation, soon you’ll be able to sleep on the beach too. Enjoy paradise at its best. Open daily for breakfast, lunch and dinner.

With sailboats at anchor in the very beautiful Prince Rupert Bay, sit back and sip your planter’s punch or a Golden Dream cocktail as you watch the sun setting on another magical Dominica day. Open for drinks from 11:00am, Dinner from 5:30pm. Reservations 24 hours in advance.

www.foodanddrink-caribbean.com

Purple Turtle Beach Club PORTSMOUTH & ENVIRONS

Blue Bay Restaurant

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Snackettes, Eateries & Bars

Bamboo Spot - Roseau, Humble & Wise - Fond St. Jean, Glenda’s Bar - St. Joseph

Marloe’s Snackette & Bar - Roseau, Humble & Wise - Fond St. Jean, Stone Love - Castle Street, Roseau, Caromat - Kennedy Ave, Roseau

Glenda’s Restaurant & Bar - Calibishie, JR’s Bar - Roseau, Ja-Cee’s - Calibishie, Sea View Restaurant - Bay front, Portsmouth

Natural Livity Vegan Restaurant

Cnr. Harbour Lane & Bedford St., Portsmouth

Le Courtyard, Robert Ross Blvd., Picard

T: (767) 235 3775 E: princerupertstavern@hotmail.com

T: (767) 445 4766 | C: (767) 225 3805

T: (767) 613 4860 or 265 5912 E: naturallivityrastaurant@yahoo.com

Your perfect little getaway from it all is the Prince Rupert’s Tavern at the historic Cabrits. A local landmark offering a magnificent view of the bay. It’s an ideal waterfront pitstop for tasty refreshments whilst exploring the National Park. On weekdays enjoy the serene surroundings and a healthy Creole breakfast or lunch. Try delicious local goat, shatou, lambie, and fish waters, also hot or mild chicken wings with fries. Weekends at the Tavern come alive with top quality entertainment and big screen movies. The bar serves ice-cold beers, spirits, fresh juices and the fabulous Cabrits Rum Punch. Contact Prince Rupert’s for all your event catering needs. Open Mon-Thurs 9am-7pm, Fri-Sat until 12:00pm and Sun until 6:00pm.

A hidden gem off the main road serving traditional home-cooked Dominican fare can be found a block inland from Bay Street in Portsmouth.

Unique, and also unquestionably healthy, Natural Livity serves a wide selection of nutritious vegan cuisine. Dr. J’s new location in Picard, Portsmouth is a cool courtyard setting to relax and enjoy delicious ital dishes. Try wonderful soya accras, roti, stuffed bakes, potato pies, veggie pizzas and fab falafel sandwiches. Rice & peas with beans, fresh vegetables and provisions is an appetising, healthy lunch alternative. Fresh fruit juices, herbal teas and vegan cakes are always on sale. Don’t miss the Friday evening open mic vibe and ask Dr. J about their vegan catering services. Eat well with vital ital at Natural Livity. Open Mon-Thurs 11:00am7:00pm, Fri 11:00am until. Delivery Service.

Stop off here for a good breakfast and all day on-the-go snacks. Expect to find fried fish and chicken, stuffed bakes, sandwiches and plantain. At lunchtime Paulina serves hearty Creole dishes of pelau, stewed chicken, steamed fish and a variety of soups. Sides of rice, pasta, salad and locally grown provisions and vegetables accompany your meal. Fish braf is served on Saturdays. Friday night is party night with a live band or DJ to get the joint jumping. Open from Mon to Sat 8:00am-11:00pm Late night opening on Fridays

www.foodanddrink-caribbean.com

Paulina’s Restaurant & Bar

The Cabrits National Park, Portsmouth

PORTSMOUTH & ENVIRONS

Prince Rupert’s Tavern

BEACH BITES www.foodanddrink-caribbean.com 72

Beach Bites Beach Bites In search of surf, sand and sustenance

Sea Lodge are nice options on Picard Beach and a little further north, the Purple Turtle Beach Club, Big Papa’s Restaurant & Sports Bar and Blue Bay are right on the sand in Lagoon, Portsmouth. All serve local and international dishes with an emphasis on fresh seafood. They have terrace or deck dining with direct access to the beach. Taking a boat ride from Purple Turtle along the coast and up the Indian River, I treat myself to a legendary dynamite punch at Cobra’s Indian River Bush Bar & Restaurant.

The village of Mero is located on a sheltered west coast bay near St Joseph. It has a long black sand beach, calm waters and offshore reef systems. Though popular with locals and visitors, the beach is rarely crowded and always pleasant and friendly. Just a short journey from Roseau, Mero is very handily placed for a little weekend surf and turf. Connie’s Mero Beach Bar serves local lunches, chicken and chips, beer, spirits and punch. Rent a sun lounger, read a book and relax.

If you fancy a picnic, a one-pot cook-up, or maybe a barbeque on a secluded and pretty beach, then the north east is the place to go. Hampstead and Woodford Hill are gorgeous light sand beaches though the surf can be strong so watch out. Calmer beachside waters can be found at Batibou Bay and Hodges Bay which are better suited for families with small children.

Prince Rupert Bay offers lots of great options. From Picard all the way to the Cabrits National Park there are light and dark sand beaches, shallow and tranquil waters, and a good selection of family-friendly eateries and watering holes. Le Flambeau and Sister

No beaches, huh?

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A little further up the coast I come to Macoucherie and Batali. Also black sand, these beaches are infrequently visited yet are great places for a bath and a bite to eat. I park myself at Sunset Bay’s Four Seasons Restaurant where Roger and his staff specialise in lobster and seafood dishes. Located right on the sand, with a backdrop of tropical gardens, hummingbirds and iguanas, their all-day sandwiches and hurricane punch always hit the spot.

There is also a wonderful ‘secret’ beach accessible via a track next to My Father’s Place just south of the Marigot fisheries complex. After buying some fresh fish from the beach in the idyllic village of Anse Soldat, I decide to head for Coral Reef in Calibishie where I order a cold Kubuli and take a well-deserved rest on the sand.

BEACH BITES

irst up, don’t believe anyone who tells you Dominica has no beaches. Dominica has some fabulous beaches; it’s just that the island’s dramatic interior always occupies centre stage. They may not compare with the Caribbean’s finest, but Dominica’s dark and light sands are natural blessings that make for great family days out. And just to prove it, I decided to set off in search of beautiful beaches, cold beer and great bites to eat.

Poonkie’s

Iguana Café

La Casa Espresso

Tanetane, Manicou River Nr. Savanne Paille

Michael Douglas Boulevard, Seafront between Picard and Portsmouth

Picard Food Pavilion, Portsmouth

T: (767) 285 6774

www.foodanddrink-caribbean.com

PORTSMOUTH & ENVIRONS

T: (767) 277 2535 or 615 2827

Poonkie’s is an exceptional restaurant with rustic charm. Creative owners Trevor & Aurelle and their team have built it by hand using local hardwoods. You’ll be impressed by this good-looking venue with a romantic riverside setting. The restaurant serves fresh fish, local dishes, and the freshest vegetables, all to the highest standards. Patrons literally travel for miles around to enjoy their favourite dishes. Everything is cooked to order, so reservations are best. Perfect for a quiet evening out for couples, lovers and families. The imposing bar is extensive, with rums, high-end spirits, and a good wine selection available by the bottle or glass. The service is attentive, but relaxed. Open daily in season from 5:00pm until

This tiny, rustic restaurant-come craft shop and fruitier is an exceptional place that perfectly reflects the personality of its owners Jennifer and Catouche. Expect a genuinely warm and hospitable Dominican welcome at Iguana Café where you’ll be blown away by amazing local cooking. Seasonal seafood, fish and vegetarian dishes are chalked up on the menu board. Choose from gratifying tuna carpaccio, pesto pasta, Caribbean ratatouille, vegetable couscous, fish, octopus crayfish or conch salad. Also try a fruit smoothie or local juice. The new craft shop annex sells handmade local crafts, jewellery, jams and syrups. Call ahead for lunch & dinner reservations or deliveries. Open Mon-Fri 11am-11pm, Sat 6-11pm

T: (767) 445 6445 or 245 1043 E: ds_tropical01@yahoo.com http://dstropical.hi5.com

This trendy new coffee shop definitely worth checking out!. At first glance it appears to be an attractive coffee shop, and that’s what you get – plus much more besides. La Casa Espresso serves only high quality ‘illy’ branded coffee products and freshly brewed Starbucks French roast. Choose from aromatic espressos, cappuccinos, cold brew iced coffee, flavoured lattes, fruit and herbal teas and hot chocolate. It’s the kind of place where there’s always time for a chat, while super-friendly staff dispense all manner of wholesome goodies. Pop in for breakfast and enjoy croissants, muffins and fresh fruit salad. Snacks and light bites can also be had at anytime. Open Mon-Fri 6:00am-10:00pm, Sat & Sun 8:00am-8:00pm

Picard, opp. Ross University, Portsmouth

T: (767) 445 3334 | C: (767) 275 3334 or 275 1751 E: thetomato@cwdom.dm | www.thetomatocafe.com

T: (767) 445 6758 or 245 1043 E: ds_tropical01@yahoo.com | http://dstropical.hi5.com

The Tomato is a truly international, local restaurant where you can rely on seriously good food in a lively, fun setting. The cosmopolitan, all-day menu allows for some major gastronomic globetrotting with an excellent range of quality, imported-produce from Miami. You’ll be totally spoilt for choice with Dominica’s largest food menu (over 80 items and counting!).The scene is a food-lover’s heaven with bold, zingy dishes, including American/Canadian breakfasts, intriguing appetizers, hearty entrees, colourful salads, homestyle pizzas, subs, wraps and paninis. Not to forget yummy desserts including the best cheesecake; all prepared for eating in, taking away or delivery to your door. The food is supported by Seattle’s Best coffee, ice cold Kubuli on tap and a very pleasing range of international wines. The deli serves spirits, liqueurs, cold cut meats and cheeses to go. Catering services for parties, events and picnics are also available. Staff are brisk, friendly and accommodating. You’ll never tire of the selection or the service. Credit cards accepted. Open Mon-Sat 7:00am-9:00pm Deliveries 9:00am-9:00pm.

Growing from strength to strength D’s Tropical Flowers & Fruits is an essential grocery and deli store in the heart of Picard’s student community. Just opposite Ross University, it’s the kind of blissful place that makes you feel good, even before the moment you step inside. Outside, you’re greeted by pretty Carib baskets displaying fresh seasonal fruits and vegetables. Inside the compact, but well presented food emporium you’ll find an excellent selection of local and international groceries. D’s sells multi-ethnic seasonings, herbs and spices, French cheese and cold-cuts, soya milk, dried fruits and organic products. D’s also sells Dominican coconut oil, pepper sauce, honey and coffee, displayed alongside International fine wines, spirits, coffee, cigars and tobacco. Local crafts, souvenirs, jewellery, fresh fruit baskets and beautiful floral arrangements make D’s a magnet for unique gifts. A vibrant store that always brings something new to the forefront. Credit Cards accepted. Open Mon-Sat 8:00am-9:30pm, Sun 11:00am-6:00pm

www.foodanddrink-caribbean.com

D’s Tropical Flowers & Fruits

Banana Trail, Picard, Portsmouth

PORTSMOUTH & ENVIRONS

The Tomato Fresh Food Café & Deli

smoked titiwi titiwi devilled eggs

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TITIWI FEST

fresh titiwi

TitiwiFest

Written by Mara Etienne-Manley

Since 2008 the Titiwi Festival has been celebrated in style. It is certainly one of the most talked about and anticipated weekends on Dominica’s pre-Independence calendar, the festival celebrates ‘titiwi’- a tiny translucent fish that is caught at the river mouth at specific times of the year. Titiwi Fest takes place in Layou, a small coastal village with a reputation for good food and refreshing river baths. The Layou River is Dominica’s longest and largest river, and so this annual festival coincides with World Rivers Day, usually celebrated on the

last weekend in September. Titiwi is heritage food for Layou villagers and at Titiwi Fest, there is no end to the array of delicacies on offer. Culinary delights include titiwi stew, lasagne, accra, smoked titiwi with green bananas, titiwi soup, puddings and cakes. But it’s not just about the food! This is a great family event with local music, water races, boat rides, arts and crafts exhibitions and adventure sports for all to enjoy. With so much to see and do during the day, Dominica’s Titiwi Festival has grown considerably over the years, with more and more people appreciating the versatility of the small titiwi while having a fantastic time where river meets sea!

East Coast & Interior R E S T A U R A N T S

The Rosie Cheeks Rosie Mixologist at The Garage Bar & Grill 2-3 wedges fresh grapefruit segments 1Â˝ tbsp local bush honey 2 oz Gold Tequila Splash of Angostura bitters

Add the first 3 ingredients to a shaker and muddle to release the juices of the grapefruit. Top with ice. Add the tequila and bitters and shake. Pour into an ice filled glass. Drop a cherry into the glass. Sprinkle some white and brown sugar in a side plate. Peel the grapefruit skin into a long twist. Dip the twist into the plate of sugar. Add the twist of grapefruit skin garnish to the edge of the glass.

Garnish Cherry White & brown sugar Twist of grapefruit skin

B A R S

WILDLIFE

DOMINICAâ&#x20AC;&#x2122;S

WILDLIFE HUNTING SEASON

Crapaud

Hunting Season

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CRAB BACKS

For a small island, Dominica possesses a rich diversity of wildlife that includes all major groups of animals including mammals,amphibians,birds,reptiles and fish. Written by Ronald Charles, Dominica Forestry, Wildlife & Parks Division

78 agouti

Cyrique crab

Wildlife hunters and freshwater fishers must be in possession of a valid hunting and/or fishing license. These are issued at the office of the Director of Forestry & Wildlife in Roseau, Portsmouth or Marigot. The license once issued, is specific to the individual for

Dominicans living overseas have not lost their appetite for local foods including game meat and so it’s customary for those visiting the island to take back various forms of preserved meats. Whether frozen, cooked, smoked or parboiled it is entirely possible to carry along, or send wildlife meat overseas. Anyone desirous of so doing must first obtain a permit from the office of the Director of Forestry & Wildlife. The Division also sets limits on the quantities of various forms of wildlife that may be taken out of the country by any one person at any one time.

Locals and visitors are therefore encouraged to assist with the conservation of Dominica’s wildlife resources. We can all play our part to protect our wildlife and ensure that future generations will see and enjoy what is truly Dominican.

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During the designated open season, Dominicans can fish in freshwater streams and rivers and hunt for certain species of wildlife. The Agouti, Manicou, Black crabs, White crabs and Cyrique, as well as freshwater species like Crayfish top the list of wildlife that may be legally hunted. In the last two years, the Rammier (or Red-necked Pigeon) was added to the list of game species, but there is an absolute ban on the hunting of parrots (Dominica has two species of parrots, the Sisserou and the Rednecked parrot). The Mountain Chicken or Crapaud, the Iguana, and all other birds and wildlife can not be hunted and are not included on the list of game species for any particular year.

whom it was issued and it is non-transferable. Therefore, anybody over the age of fourteen (14) years and desirous of engaging in hunting or freshwater fishing, whether individually or as part of a group, is required by law to secure a license before engaging in any such fishing or hunting activities.

WILDLIFE HUNTING SEASON

s part of its broad mandate for managing the country’s wildlife resources, Dominica’s Forestry, Wildlife & Parks Division has in place a wildlife management regime that has served the country well. This legislation has been in existence since 1976 and provides for an open and closed season for hunting wildlife. The hunting season is open from October to December, and as a result of that management action, Dominicans and visitors to the “Nature Island” can continue to celebrate and enjoy a fundamental aspect of our rich cultural heritage - the Dominican cuisine.

79 C R AY F I S H

Coral Reef Restaurant & Bar Main Street, Calibishie

EAST COAST

T: (767) 445 7432

www.foodanddrink-caribbean.com

Looking for genuine Caribbean treasure? Point your compass towards Coral Reef in Calibishie. There you will find a wonderful beach and waterside restaurant that offers a marvellous combination of coastal views and excellent dining.

Relax in comfortable at the beachfront tables and take in the peaceful surroundings where the only sounds you hear are the waves of the Atlantic rolling over the offshore coral reefs. The tables have a lovely view of Marie-Galante Island directly ahead to the north and the Guadeloupe’s mountain range can be seen to the west. These are perfect surroundings to feast on deliciously prepared Creole and international dishes. They include traditional lunches of peleau, stewed chicken, goat, and fish, complemented by fresh salads, vegetables and homemade bread. The affordable meals prepared for breakfast, lunch or dinner are superb and healthily cooked, with love. Looking for lighter bites? Why not try some wings, stuffed bakes or cheesy potatoes with parsley and basil? New on the menu are pizza hot dogs and roti. For dinner, try Coral Reef’s great ribs, chicken or lobster served with a generous helping of fries - they are too scrumptious to refuse. Complement your meal with a cold beer, freshly made fruit juice or a rum punch. An entirely unmissable Calibishie experience. Open Mon to Sat, 9:00am-11:00pm. Sun from 6:00pm – daytime by reservation.

Jacoway Inn

Veranda View

Calibishie

Main Road, Calibishie T: (767) 445 8900 or 613 9493 | E: reserve@lodgingdominica.com www.lodgingdominica.com

If you’ve had your fill of sand, sea and sun in Calibishie and need a change of scenery where you can enjoy breathtaking views, flora and fauna, Jacoway Inn should be your next stop.

Located on the Northeast Coast, this beachside restaurant offers a memorable treat. Veranda View is, simply put, a restaurant with good food and a spectacular view for company. There is no menu, which means your meals are custom-made and freshly prepared each day from seasonal produce.

EAST COAST

T: (767) 445 8872 or (767) 613 2908 E: jacowayinn@gmail.com | www.calibishie.net

Gourmet home-cooked meals await you at Jacoway Inn. Breakfast options include Continental or full Canadian-style. At dinnertime, you are treated to creamy pumpkin soup, local organic pork and rabbit, grilled seafood and garden fresh salads and vegetables. Desserts include divine Key Lime Pie and Mango Tart with homemade ice cream. Meals are served in the privacy of your room or in the garden gazebo.

All you need to do is call Hermien and tell her what you would like as a main course, and she will amuse you with her accompanying starter and dessert. Specialities include fresh seafood dishes, garlic bread, a delicious vegetable sauce, and ice-cream. You must try Hermien’s delicious homemade wine, her fresh fruit juice or her unforgettable rum punch. Open daily. Please call 24 hours in advance for reservations.

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Follow the painted signs to this pretty Bed and Breakfast surrounded by citrus, mango and avocado trees. Stroll through the garden adorned with rare tropical flowers and you’re in the company of songbirds, hummingbirds and the red-necked Jaco Parrot.

Open daily- call for reservations. 81

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STAR FRUIT

Star

Fruit

he starfruit or carambola is a uniquely shaped tropical fruit. In Dominica it is most often served as a thirst quenching local fruit juice. The fruit received its name as the cross section looks like a star with five pointed edges. Slices of carambola are often used as decorative garnishes for cocktails, salads and desserts. The carambola is a non-seasonal fruit, which can produce 3 to 5 crops each year. They are very juicy with a refreshing taste and are rich in antioxidants and an excellent source of vitamin C. When in season bags of fruits can be purchased from vendors at the market and by the roadside.

Roasted

As its debated history goes…the breadfruit was brought to the Caribbean from the South Pacific by William Bligh, the commanding lieutenant of the HMS Bounty in the late 18th century. It was brought in as a cheap, high-energy food to feed plantation slaves because it is a very high yielding tree, (one mature breadfruit tree can yield up to 150 fruit per year). However, it wasn’t a very successful transplantation as the slaves didn’t like it and refused to eat it.

ROASTED BREADFRUIT

Breadfruit

Breadfruit is commonly referred to as a provision, as it’s prepared more like a starchy vegetable than a fruit. It is one of the healthiest and ecological ways of taking the complex carbohydrates our bodies need.

Nowadays, breadfruit is loved throughout the Caribbean, especially when roasted. Ideally it should be roasted whole on an open fire and in Dominica it is a great dish to be make at a riverside cook-up. www.foodanddrink-caribbean.com

Roast the breadfruit whole in the centre of an open fire – char-roasting allows the smoky flavour of the coals to penetrate the flesh of the breadfruit. If you do not have a fire to roast your breadfruit on, place it in a preheated oven at 350ºF for about an hour, (until the skin has turned brown). Keep turning the fruit as it begins to char. When steam starts to escape from the stem end, the breadfruit is done. Remove the breadfruit from the fire, remove the stem, cut in half and remove the heart. To serve, peel off the charred skin and slice into wedges.

Islet View (Rudy’s) Restaurant & Bar Castle Bruce T: (767) 446 0370

Season

EAST COAST www.foodanddrink-caribbean.com 84

Eat in

Get in the mix at Islet View (or Rudy’s as it’s known locally). Rudy has the most unique collection of naturally blended, infused and spiced rums, that he has been refining for many years. Try Rudy’s famous Energy Punch, or why not go for vegetable infused celery, carrot or beet rum? Rum aside, Rudy’s also serves excellent Creole meals. Curried goat, stewed chicken and Creole fish are served with local provisions, crisp vegetables and salad. Also codfish callaloo and crayfish are popular specials. Absorb the breathtaking scenery from the pretty, rustically decorated terrace. The ocean view is spectacular! This is a lovely location for a daytrip and a great venue for groups. Open daily from 7:30am-11:00pm

henever possible spare a thought for the distance your food has travelled to arrive on your plate. Choose to eat locally grown produce that’s in season. This will help to reduce energy emissions needed to grow and transport food and it supports the local economy. In return, you get to eat the freshest food which is tastier and more nutritious. Mangoes are a favourite seasonal fruit in Dominica. Also eat fish and seafood responsibly; make sure they are caught in a way that doesn’t endanger their survival or eco-system.

www.accarentals.com

RENTAL SERVICES OFFERED All Major Credit Cards Accepted Drivers Permit Available Free Mobile Phone Service Free Pick Up & Drop Off to airports, ferry terminal, hotels Unlimited Mileage Baby & Booster Seast Available Insurance Available (optional) 24/7 Emergency Service

Other Services: Quality printing of Business Cards, Flyers, Brochures etc... 4 Winston Lane, Goodwill, Dominica Tel/Fax: (767) 440 6073 | Mobile: (767) 245 4413 USA Line: +1 (954) 905 9638 Email: acprentals@gmail.com Monday - Friday 8:30am to 5:00pm Saturday 9:00am to 4:00pm Sundays & Public Holidays - Call mobile

River Stone Bar ‘n’ Grill

River Rush Eco Retreat

Just by Laurent River bridge, Belles

Between Concord & Deux Branche bridge

T: (767) 235 3402 E: paradiseriver.dm@gmail.com

T: (767) 295 7266 | E: mo@river-rush.com www.river-rush.com

Look out for! SHORTY’s BAR

‘Jazz in the Jungle’ held at River Rush eco retreat is the perfect place to lime (hangout) on Sundays. Imagine spending a perfect day in the lush rainforest perched between two crystal clear rivers…well imagine no longer. This Sunday make a date with River Rush. Vacationers and Dominicans gather each week to enjoy a delicious brunch, sip on a “MoMosa” cocktail and take a refreshing river bath, all while listening to live jazz music. Mo (the owner) is a seasoned musician and accomplished saxophonist who regularly performs with some of Dominica’s best musicians. Jazz in the Jungle is so much more - it is an experience!! Open from 11:00am-3:00pm Sundays. Call ahead for reservations.

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Oh, the joys of riverside liming ‘n’ dining in Dominica; it’s definitely a magical experience, especially at River Stone Bar ‘n’ Grill. Soak up the sweeping river and cascading waterfall views from the sunny terrace deck or get closer to nature with an invigorating river bath. Once revitalised, sit back and let your friendly hosts tempt you with a delicious grilled Sunday lunch. Choose from fish, meat or vegan options; leave space for homemade dessert and of course lots of refreshing drinks. You’ll be in good company; so lime with friends, family and the kids, take in the mellow music (sometimes live), and just breathe… ‘Everything’s easy ‘n’ breezy at River Stone.’ Call to book for group activities, & private parties. Open from 12pm Sundays.

INTERIOR

horty’s Bar is almost at the end of Segment 4 of the Waitukubuli National Trail as you exit the rainforest onto the main road in Sylvania. His grocery shop and bar is a great place to stock up on supplies of snacks and water if you are heading for the start of Segment 5 of the trail which starts a little further down the road at Pont Casse. Shorty is a fun-loving, friendly character who will certainly set you up with a stiff drink if required! Sample his unique Chadon Beni spiced rum, which will put fire in your step.

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RAINFOREST MUSHROOMS

Oyster Mushroom

and Pawpaw (Papaya) Stir Fry Oyster Mushrooms have a unique flavour and texture, complementing most savoury dishes. Try this original recipe from the Rainforest Mushrooms Cookbook

Ingredients 1 coconut, shell removed and flesh grated 1 half-ripe pawpaw (papaya), peeled, remove seeds and grate 4 red and green seasoning peppers, deseeded and diced Sml. bunch chives, finely chopped Sml. bunch celery leaves, finely chopped ½ inch turmeric root, grated ½ inch ginger root, grated 1 tbsp. coconut oil for frying ¼ lb Oyster mushrooms Method: Grate or blend the coconut flesh with hot water. Let cool and pour through a double layer of cheesecloth. Squeeze out the coconut milk. Set aside. Heat the coconut oil in a cast iron skillet or wok. Toss the whole mushrooms into the pan. As they sauté and their water dries out, add vegetables and seasonings and stir-fry. When vegetables are cooked (about 10 minutes) add fresh coconut milk, turn off fire and cover. Let the stir-fry sit for 10 minutes for the flavours to blend before serving. This stir-fry sauce can be used with ground provisions: swamp dasheen; ladies yam; purple tannia; sweet potato and green fig or plantain.

Mushrooms Much Room for

Surrounded by the calmness of cool, moist air, so quiet, you hear flowing streams, calling birds, the wind talking in the forest canopy and rain drops falling on the forest floor. Get close to wild agoutis; stand on the roots of trees towering 60 feet above you. Youâ&#x20AC;&#x2122;re in heaven. Add to this, the smell of mushrooms cooking on an open fire.

Visit Dominicaâ&#x20AC;&#x2122;s original Organic Mushroom Farm with Art Studio and Craft Boutique. Cooking Classes and Yoga in the Rainforest are also available. For more information call Matthew and Christine Luke on (767) 449 1836 or 225 8678

We take you on a tour of our mushroom farm, spawn laboratory, green houses and medicinal and edible plants, and finally, you get a taste of the farm and forest. A delicious Ital vegetarian meal of organic local foods with fresh oyster mushrooms is provided. We end the day with a jamboree session, playing indigenous instruments made by Brother Mathew Luke, a well-known reggae dub poet and performance artist.

Mathew Luke has fond memories of farming in the mountains with his grandfather, gathering and cooking wild mushrooms. Later when he saw those same mushrooms growing on his land he was eager to find out how to cultivate them. Today, we are specialists in harvesting mushrooms, having embarked on years of study, hands-on farming and visiting mushroom farms all over the world. Oyster Mushrooms - an excellent source of complete proteins and high quality fiber as well as a very good source of B vitamins and trace minerals. Studies show oyster mushrooms can slow the development of cancer, lower blood cholesterol, stimulate the immune system, inactivate viruses and hinder blood clotting. At our organic farm, you can enjoy them in abundance.

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While you sip a fragrant bush tea we tell our story; the history of our family farm, the process of growing mushrooms organically and taking care of the rainforest as it takes care of us.

Rainforest Mushrooms is an organic gourmet and medicinal mushroom farm owned and operated for over 25 years by my husband Mathew, our children and me. Located in Pont Casse, the buffer zone of the Mourne Trois Pitons World Heritage Site, this model farm is an exceptional example of sustainable living in the rainforest.

RAINFOREST MUSHROOMS

e want to take you into the mountains and inside the rainforest to experience a unique ecological way of life.

Text & photographs by Christine Luke

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GOAT’S MILK

Agro-tourism at Crescent Moon Cabins...

k ? k l l i i M M s ’ t s a ’ o t a G o t o G G t o G By Tiana Viveralli

Crescent Moon Farm tours can be arranged by reservation (767) 449-3449 or jeanviv@cwdom.dm | www.crescentmooncabins.com 88

pasteurized (brought to 180º F in a double boiler) on the stovetop in the afternoon then refrigerated.

The goats are fed on grasses and renewable tree sources, such as the African tulip, cut and carried to them everyday. They also transform heaps of ornamental flower trimmings such as heliconias and ginger lilies into the manure which fuels the organic greenhouse. The mothers are also supplemented with grain and a midday grazing.

The Ministry of Agriculture has been very active in bringing dairy goats to Dominica. Goats also play an integral part in providing free and long lasting manure to health conscious and organic farmers.

Once the babies are weaned at about six weeks the milking begins and can continue for up to five months when it is time to bring the male goat back in to cross again. The male is not kept in the pen with them therefore there is no strong scent to the milk. Milking takes place twice a day using a custom made yoke, which allows the mother to eat her grain while she is being milked. Three goats makes a total of one gallon per day and the milk is

Goat’s milk is a natural way to get your recommended dairy vitamins with so many tasty possibilities!

Goat cheese is one of the earliest developed dairy products and is presently consumed worldwide more than cow’s milk cheese. It is closer to human milk than cow’s milk and is often used for nutritional therapy for babies and those who are ill. It is also an invaluable dairy resource for those who have allergies to cow’s milk.

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To make goat’s cheese a pinch of Mesophilic culture and a capful of vegetable rennet is added to the milk and left to set. This starts the process of separating the cheese curds from the liquid whey. The curd is then left to hang in a cloth overnight to drain any remaining whey. The cheese then can be flavored with fresh herbs from the garden or added to any recipe calling for cream cheese. Fresh goat cheese does not have a strong flavor unless it is purposely allowed to age.

GOAT’S MILK

hen the owners of the agro-tourism establishment named Crescent Moon Cabins brought home two Saanen dairy goats from Stock Farm they were just looking for some hungry mouths to keep the grass down. What began as a simple yard maintenance idea has transformed into delectable additions of goat’s milk possibilities. The milk from three goats is transformed into fresh creamed goat cheese, cheesecakes, yogurt, ice cream, and is even added to handmade soap.

I love foods that are… made from fresh vegetables, fruits, fish, seafood, ground provision and seasonings to name a few. I am a bit biased when it comes to food because I do not eat meat or chicken or pork, I am a vegetarian. The less processed the food is the better.

CELEBRITY BITES

My earliest memory of food… brings me way back to the times my mum used to bake bread and cakes. She would always make a special small bread she would plait for my sisters and me. It also takes me to the garden I grew up in where my grandmother, uncle and father would plant vegetables and fruits. My dad would kill a chicken, rabbit or goat for lunch and I would wait with anticipation as I knew we would be eating liver and heart stew for supper with a piece of white mastiff bread.

From a tender age my grandmother and high school taught me to cook… I learned to cook stew chicken, red beans, provision, pelau, fish broth and fish water. Up till today whenever I man the stove (hahaha) I experiment with the food I cook. I would put ginger in my basmati rice and lately in my fish water, a great combination.

Three guests I would invite for dinner are... Hon. Alix Boyd Knights (Speaker of the

www.foodanddrink-caribbean.com

House of Assembly, Dominica), Chef Gordon Ramsey from the F-Word and anyone with an open mind willing to experience new foods.

Celebrity Bites Miss Caribbean World 2010, Marcia Baptiste from Dominica reveals her favourite foods and why she adopted a vegetarian diet.

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Miss Caribbean World 2010, Miss Jaycees 2010, Miss Dominica 2010

Written by Mara Etienne-Manley 90

My worst memory associated with food is… when I had the unfortunate opportunity to taste cooked slug in a very tasty soup. I was eating my second bowl of soup and there it was. That horrid taste...... uhhhhh it was bitter and slimy. The slug was not supposed to be there! That is what happens when your fresh vegetables are not washed properly! The only food I won’t touch… meat, pork or chicken because I am a vegetarian. I do eat eggs, fish and seafood and drink milk sometimes. Note that I was not always a vegetarian and I chose that way of life to maintain a healthier lifestyle fitting for me.

My last supper would be… a one pot [meal] with all sorts of freshly cooked and uncooked foods that go well together, [and for dessert] a huge slice of fruit cake dredged in wine. Don’t forget a glass of good red wine or Zinfandel and a rich glass of sorrel juice for the fruit cake. (Reminds me of my childhood Christmas days.)

South Coast R E S T A U R A N T S

Tiffany’s Carrot Coconut Cup Cake Tiffany’s Art Gallery Studio, Gift Shop & Café

3 large eggs ⁄4 cup white sugar 3 ⁄4 cup brown sugar 1 cup vegetable oil 2 tsp vanilla essence 2 tsp cinnamon powder 3

1 cup fresh coconut, coarsely grated 2 cups carrots, finely grated 1 3⁄4 cups Purity flour 3 tsp baking powder

Preheat oven to 200 degrees. Beat the eggs and sugar in a mixer until light and fluffy. Slowly add vegetable oil, vanilla and cinnamon, mix together. Add the grated coconut and carrot and stir to combine with a wooden spoon or in the mixer. Sift the flour and baking powder. Add to the mixer bowl a little at a time making sure there are no lumps. Place your cup cake papers into their tins and fill each cup 3⁄4 in full. Bake in the oven. Once baked and cooled you may serve with a scoop of homemade vanilla ice-cream or fresh cream. As a special extra, you can also add 1⁄2 cup of chocolate chips to the final mixture. This recipe makes individual 30 cup cakes or one 12 inch cake.

B A R S

WALK UP AN APPETITE

Appetite WALK UP AN

Hike to the Boiling Lake

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THE THINGS I CARRY

• Plenty of water, at least a litre bottle • A few bananas, locally made banana cake or banana muffins • A waterproof bag • Camera

You can buy bottles of either Loubiere or Trois Pitons spring water from most shops and ripe bananas from Roseau market. Look for freshly made banana cake at Whitchurch or one of our many local bakeries.

• Cell phone • First Aid Kit

Before you set off with your hiking guide up the slippery stone steps at TiTou Gorge, be sure to eat a couple of Dominica’s delicious local bananas. Rich in potassium, our bananas are not only very tasty, they also help to alleviate cramp and muscle ache along the way. And trust me – you will need all the help you can get. I can’t remember how many times I have hiked to the Boiling Lake, but each one is always preceded by a breakfast of delicious Dominican coffee (mmmm…there’s nothing better to wake you up in the morning!) and a couple of nice ripe bananas.

The second hour is the toughest section of the hike as the trail takes you up to the very top of Morne Nicholls and then steeply down the

A very dramatic and tricky descent down the other side of Morne Nicholls brings you into the Valley of Desolation, an awe-inspiring place, alive with bubbling hot rivers and steaming fumaroles. Crossing this stunning volcanic landscape feels like you are walking on the surface of a distant planet. It is quite easy to lose your way here, so be sure to stay close to your guide and watch where you tread. The final leg of the hike takes you along a warm river with seductive bathing pools and pretty cascades, then over a forest-covered ridge into the second part of the valley. A steep climb up some rocks brings you breathlessly but with a supreme sense of achievement to your destination. The second largest of its kind in the world, the Boiling Lake is a flooded crater that is fed by two streams and heated by a volcanic vent beneath. On the far side it overflows and becomes the White River which runs all the way to Victoria Falls near Delices.

Break out your picnic, relax and wait for the steam to clear for a perfect view. Be sure to take on board plenty of liquid refreshment and give those weary legs a good massage in readiness for the long walk home!

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The first hour of the trail takes you on a pleasant walk from TiTou Gorge through dense rainforest to the Breakfast River.You will see tall gommier, chatanier, tree ferns, bromeliads and colourful heliconia along the way. Listen for the unmistakable call of the mountain whistler (it sounds like a squeaky bicycle wheel) and keep a sharp eye out for the elusive agouti. The Breakfast River flows to Trafalgar’s Mother Falls and is a nice place to catch your breath, rehydrate, and prepare for the next stage of the journey.

other side. It is a tough climb up this mountain but when you get to the summit, the views are awesome, and you may be lucky enough to see jaco parrots in flight.

WALK UP AN APPETITE

ur most famous hike is the Boiling Lake trail, a mustdo for intrepid Dominicans and adventurous visitors. A long and strenuous trek of around three hours each way, the journey takes you through lush tropical rainforest, across rivers – some cold, some hot - up to the top of a mountain, through the amazing Valley of Desolation, and finally on to the Boiling Lake itself. Steeped in myth and exaggerated rumours of torturous severity, the hike to Dominica’s Boiling Lake is a captivating natural attraction, a great challenge, and a day out you will never forget.

Chez Wen Restaurant

Roger’s Bar & catering service

Melvina’s

Scott’s Head

T: (767) 448 6668 | C: (767) 316 4546 rihanna_sisi@live.com

T: (767) 448 7851

Champagne Hwy (D’Ochelle) Pointe Michel

Set beside the sea of the famous Scott’s Head bay which was formed by an extinct volcanic crater where the sea drops to an uncharted depth, you’ll find a welcome stop off at Chez Wen.

Roger’s has a terrific reputation for serving up great fish and seafood dishes. The openfronted bar offers a picturesque view of the pebbled bay front, strewn with vibrantly painted fishing boats, handmade fish traps and colourful nets. Take time to savour the view whilst you tuck into a tasty lunch and join in with some local conversation. Grab a quick snack for breakfast or have a leisurely lunch prepared with fresh ingredients in accordance with the season. Chicken dishes, curried fish, octopus, lobster and crab-backs (in season) are all served with home-grown vegetables and provisions. For a quick snack pick up a sandwich, and wash it down with a big gulp of Roger’s coconut or rum punch. Open daily 6:00am until late.

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SOUTH COAST

T: (767) 440 5480

This local restaurant is a great place to enjoy a classic local lunch or ice cold drinks after snorkeling or swimming in the bay. Sit by the oversize windows and watch the fishermen hauling their catch, or admire the verdant hillsides above the village of Soufriere. Specialising in seafood - the couboyon fish, Creole octopus, grilled crayfish and shrimp are all well worth trying. Also on the menu you’ll find chicken dishes and locally caught fish (grilled, fried or steamed). Open daily 9am until evening.

For delicious sautéed, fried or steamed fish that’s always freshly caught, you must visit Melvina’s. Located on the main road just south of Pointe Michel, this longstanding and extremely popular bar and eatery is a favourite with locals and visitors. Her fabulous fish dishes are served with bakes, vegetables or provisions. Accompany them with a local beer or a famous Melvina herbal rum or rum punch. Party down at Melvina’s on Friday and Saturday nights. Be sure to enjoy a lime, a great time, and have some fabulously tasty local food. She also provides a buffet service including Creole food for parties and special occasions. Open daily 9:00am until, Sun from 12:00pm.

THE FISH POT

Fish Pot

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the

f you look carefully, tucked inside a quaint bay front bar along the main road which runs through the village of Pointe Michel you’ll find The Fish Pot. The bar is adorned with handmade miniature fish pots, seashells, nets and other relics churned up from the sea. Apart from ice-cold beers, fiery shots of bush rum and refreshing juices, The Fish Pot is also a great place to eat. The owner fishes daily, so there’s no menu just ask, what’s in the fish pot today? Pick your fish from a selection caught only hours before. Place your order with Frankel the barman and watch a movie or join in amusing conversation with the excitable patrons while you wait for your fish to be steamed or fried. Listen for your name to be called from the kitchen, and go claim your plate of fish served with dasheen or plantain chips. The action kicks off around 6:30pm and could last all night long depending on demand. Come early for a sunset supper or late, for a midnight feast.

Fish Pot Tel: (767) 316 1821

Taste the Nature Isle! Parry W. Bellot & Co. Ltd 101 Main Rd., Castle Comfort P.O. Box 22 1-767-448-2860/2 Fax# 767-448-2053 www.belloproducts.com pwbellot@cwdom.dm

Roseau Valley R E S T A U R A N T S

Dominican Creole Sauce Head Cook Merle Harve, Papillote Wilderness Resort Can be used to accompany grilled or fried fish,shrimp and fried chicken. Butter or oil for sautéing

1 cup water

1 onion, diced

2 tbsp ketchup

4 cloves garlic, crushed

1 tsp mustard

½ lb tomato, skinned, deseeded, & chopped

1 tsp BBQ sauce (optional)

½ a red and green sweet pepper, deseeded

1 tbsp thyme leaves

and diced

4 seasoning peppers, finely diced

1 bay leaf

Salt and pepper to taste

⁄2 bunch celery, finely diced ⁄2 bunch parsley, finely diced

In a pan or Dutch oven heat the butter or oil and sauté the onions and garlic for 1 minute. Add the tomatoes, sweet peppers, seasoning peppers and bay leaf. Add the water, ketchup, mustard and BBQ sauce. Bring to a boil. Add remaining herbs, season to taste, then simmer slowly until the sauce thickens.

B A R S

Head Cook Merle Harve prepared two beautiful dishes at Papillote for us to share with our readers. Have a look at her Flying fish with Creole sauce platter, dasheen puffs, fried plantain and garden salad. Papillote’s signature Dasheen Puffs are out of this world. Cook Caroyln Eiienne prepared an exquisite fresh and healthy dish of Steamed ish in banana leaf, served with piped cush-cush yam, steamed vegetables and a christophene au gratin.

ReNORTHEAST COAST

discovering

BELLO

hat began as a small-scale fruit preserves operation in a family kitchen in 1938 has today become an internationally recognised brand which is proudly, 100% Dominican. Bello “The Taste of the Nature Isle” began life as an agro-processing company in 1944. Its original owner Cecil “Bello” Bellot, named the company after his father, as “Parry W. Bellot & Company”. As production grew, Cecil realised that he needed an organised individual to run the administrative side of the business. He consulted the local convent school, which led to the employ of Sybil née Dejean. She ran the office between 1949-1959 before she migrated to the USA with her husband Vantil Fagan.

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The Fagan family grew up in New York. Vantil was a trained engineer and he worked as a gifted troubleshooter for United Parcel Service of America Inc. (UPS).

The Fagan’s family path took an unanticipated turn when Cecil Bellot visited the family in New York in 1983 during his vacation. He planned to sell the company and offered it to Mr and Mrs Fagan. Coincidentally, at this time, the Fagan’s youngest son Michael was working for Fruit Crest Corporation, which developed ‘Juicy Juice’, one of the first 100% fruit juice beverage brands. Unaware of his parent’s negotiations, he took Cecil on a tour of the automated factory and they realised that the similarity with Bello was startling as the company also produced fruit preserves, sauces and juice.

family took over Bello in 1985, with the purchase of Cecil Bellot’s shares. Meanwhile, Michael Fagan pursued a degree in Marketing Communications & Computer Science at Barry University in Florida. His father Vantil tackled the engineering side of the business and worked at automating the many manual tasks to increase productivity. Sybil Fagan took up her place at the helm of the business and brought the administrative and accounting functions up to date. Perry Fagan also worked with his parents for 2 years as part of the management team before returning to the USA. Michael Fagan came into the family business in the 1990s as Sales & Marketing Manager. He upgraded the labelling and packaging to sell Bello as gourmet Caribbean products to the USA. Bello’s excellent range of distinct products includes tropical fruit concentrates, jams, jellies, coffee, old-fashioned spiced cocoa tea and vegetable chips, amongst others. Its most prominent condiment is their prized range of pepper sauces. Michael developed the distribution network and built export from 30% to 90%. Bello supported hundreds of families in Dominica, with an intricate effect on the economy as agroprocessing was earning considerable foreign exchange through export. Bello became the flagship Caribbean pepper sauce brand and manufacturer, known worldwide throughout the Caribbean community as the authentic West Indian pepper sauce.

Tel: +1 (767) 448 In2860 pwbellot@cwdom.dm 2010, after an absence of ten years, Michael

The future of Bello revealed itself and the Fagan

to Bello Managing to deal with Parry W. Bellot & Co. returned Ltd. PO Boxas22, CastleDirector, Comfort, Roseau, Do

The future of the company is based on the simple belief that, “Bello is the taste of the nature isle, Dominica’s power brand,” states Michael. “Our pepper sauces are the optimal blend between flavour and heat, and our drinks are the closest thing to fresh fruit.” Michael continues that, “We want to produce the most natural best tasting products, without sacrificing quality. We will provide high value, quality products, at a value for money price that consumers will taste and appreciate worldwide.”

Re-discover the Bello difference and visit:

www.belloproducts.com

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Michael Fagan and the Bello team are now on a mission to share the Dominican advantage with the rest of the world. When Michael is not in his office spearheading the Bello revival, he is forging new overseas export partnerships and attending worldwide gourmet events promoting the Bello brand. He re-asserts that, “The best Caribbean products are made with Caribbean ingredients, with a proud Caribbean workforce, and partnership with farmers, Bello is 100% Dominican and straight from nature to you.”

RE-DISCOVERING BELLO

the impact on the company of a drop in Bello’s export capacity and the downturn in the world economy. He has since made great strides in restructuring the company. The brand lines have been revisited, new lines have been added and the promotion of core lines has been revived.

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Tia’s Bamboo Restaurant & Cottages Wotten Waven

ROSEAU VALLEY

T: (767) 448 1998 or 225 4823 E: tiacottages@hotmail.com | www.tiabamboocottages.com

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Tia’s is situated in the Roseau Valley, only 10 minutes away from Roseau. This idyllic hideaway in the middle of the rainforest offers private therapeutic baths in hot mineral pools, and quality accommodation in rustic bamboo cottages.

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After a relaxing sulphur bath, enjoy a traditional meal at Tia’s restaurant, famous for its smoked meat Callaloo soup and fresh tasty Creole dishes prepared using the freshest local ingredients. Also try the ‘Watch Yourself’ rum punch. Enhanced by the natural beauty and peaceful environment, Tia’s creates the perfect sanctuary to unwind and wash away the stresses of the day. Open Mon-Sat, 9:00am-11:00pm. Sun, Open 3:00pm-11:00pm Lunch and Dinner by reservation, call ahead.

Distributed island-wide by Astaphans Roseau, Dominica • T: (767) 448 3221

Le Petit Paradis Guesthouse & Restaurant

Papillote Wilderness Retreat, Trafalgar

Wotten Waven

T: (767) 448 2287 | F: (767) 448 2285 | E: papillote@cwdom.dm www.papillote.dm | www.papillotegardens.org

T: (767) 440 4352 or 276 2761 or 612 7094

A short walk from Trafalgar Falls and only 15 minutes by car from Roseau, Papillote has been called “the epitome of a nature retreat”. A perfect vacation hideaway with nature trails, waterfalls, hot & cold pools and fine Creole dining.

Le Petit Paradis Guesthouse, Restaurant and Internet corner, “Your Home Away From Home”, is a family owned and operated business in the heart of Wotten Waven, in the Roseau Valley. Visit Le Petit Paradis and spend some time with Joan. Eat, drink, sleep and enjoy a therapeutic bath in one of the hot sulphur spas in the village.

ROSEAU VALLEY

Papillote Rainforest Restaurant

We will be delighted to welcome you for a romantic dinner, business meeting, a break from town and more. An Everlasting Dominica Experience! Open daily: Breakfast 7am-10am, Lunch 12noon-3pm, Tea in the afternoon, Dinner 7pm-9:30pm. Snacks and sandwiches available throughout the day. Dinner, BBQ and Brunch by reservations only.

“At Le Petit Paradis, our prices are reasonable and flexible. Our service is excellent and our guest book will attest to that. Meals are home-cooked with love as our main ingredient from our certified restaurant. We offer breakfast, lunch and candlelit dinners accompanied by easy listening music,” advises Joan. Try Joan’s special bush rums such as Bwa Bande, Spice, Nanny and Lapsent. Her famous rum punch ‘The Bullet’ will give you all the fire power you need to climax your evening. Call for reservations. Open every day from 9:30am -10:00pm

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Our Rainforest Restaurant offers a wide selection of delicious local dishes such as callaloo soup, flying fish platters, dasheen puffs and our famous steamed fish wrapped in banana leaf. Enjoy our tasty ‘All You Can Eat’ Barbecue Buffet on Wednesday nights and our Sunday Creole Brunch, sometimes with local artists performing.

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Ti Kwen Glo Cho

Trafalgar, Roseau

Wotten Waven

T: (767) 448 3472

T: (767) 440 3162 or 612 9761

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ROSEAU VALLEY

River Rock Café & Bar

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Stuffed Bakes

W Perched above a sparkling river gorge at the base of Trafalgar Falls, River Rock Café is the place to find authentic Creole cuisine. Order lunch in advance, before you visit the Falls or Titou Gorge and it will be ready on your return. Steamed fish or shrimp in Creole sauce, curried goat and tasty sandwiches are mouthwatering regulars on the menu. Relish the sights, sounds and tastes of the nature isle as you sit with a rum punch, beer or natural juice on the breathtaking verandah. Internet access and gift shop. Open daily 9:00am-late. Dinner by reservation, call ahead.

Ti Kwen Glo Cho means “little corner of hot water” in Creole, but this family run business offers much more than water alone. Allow June to cook you a wholesome one-pot braf over her traditional African fire, whilst you soak in the hot sulphur spring bathtubs or water pool. Then indulge in a soothing mud rub followed by an invigorating rinse under the Kabwit waterfall. By which time your delicious meal will be ready served in a calabash dish. The bar serves a selection of bush rums, beers and freshly made juices. Henry and June offer a wealth of information about their totally organic farm and local animal petting zoo. Enjoy a blessed visit and a warm Dominican welcome. Open daily. 8:30am-midnight. Call ahead for meals.

hether you are just visiting, or Dominica is your homeland, everyone has a bake story. Along the roadside, in every village the length and breadth of the country you cannot help but stumble across snackettes, bars and stores with glass cabinets brimming with fried bakes. Simply made from flour, baking powder, salt and water, then fried in vegetable oil, these “moreish” snacks are delicious. Light, crispy fried bakes come plain, often paired with fried chicken or fish or stuffed with codfish, red herring, cheese or tuna, but we found a new variation at Paulina’s in Portsmouth there you can get fried egg bakes Fried egg bake and Tuna stuffed bakes

Screw’s Sulphur Spa Wotten Waven T: (767) 440 4478

ROSEAU VALLEY

Enjoy a little bit of Dominica – a simple blend of natural vibes, friendly locals and nature at its best. Screw’s Sulphur Spa is the perfect place to relax, unwind and connect with the natural environment. Screw’s has grown from strength to strength with new changing facilities and a ramp to assist disabled access to the healing mineral spring pools.

As if pampering your senses isn’t enough, at the end of your soak you are treated to Screw’s complementary serving of fresh fruit and local juices. Listen to conscious reggae music and sample some ital food, local bush tea or a cup of hot organic cocoa. The colourful tree house bar also serves homemade rum punches, cold beers, sodas and fresh fruit smoothies. If you are feeling more hungry after your soak, you can now also purchase light bites and great cooked meals at the newly opened restaurant. Come and experience the natural mystic of Screw’s where the welcome and service remains one of the best on the island. You’ll be glad you did! Opening hours are 10:00am- 10:00pm daily. Closed on Mondays.

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Surrounded by lush greenery, decorative waterfalls and natural stonework, you can enjoy a therapeutic bath in one of the newly expanded hot, warm or cold mineral pools. Chill out with an ‘island-style’ mud wrap or a soothing massage and feel yourself breathe with the rest of the world.

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CocoJazz

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COCOJAZZ CHOCOLATE

From the bean to the bar!

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HIGH VIBRATION CHOCOLATE Visit www.cocoacottages.com for more information

The recent history of chocolate begins with Carolus Linnaeus who first applied the name of Theobroma cacao to the cocoa tree. The genus name was derived from the Greek (theos), meaning “god,” and “bromos”, meaning “oats.” Roughly translated meaning, “food of the gods.”

A visit to Cocoa Cottage reveals how this rustic guesthouse has diversified into a new consumer market, whilst still retaining its secluded charm. The free-spirited Iris is in the early stages of establishing a small-scale cottage production of her own freestyle range of unique chocolate.

Iris explains that Cocoa Cottage guesthouse is located in the wellknown area of Trafalgar, which was once a prospering cocoa and lime estate.“How could I fail to be inspired, living surrounded by the beauty of the property’s flowering tree trunks, it’s scented spice trees, and waking up to the smell of roasted beans”, says Iris. But it was the abundance of cocoa trees with their perfectly shaped pods pregnant with the essence of chocolate that captured

CocoJazz, as Iris has named her snazzy chocolate pouches, contain thin squares of 70% dark-chocolate nibbles blended with a combination of natural flavours from locally grown crops and spices. Roasted coconut shavings and coffee beans, tangy ginger, mint, lemongrass and orange oils and dustings of cinnamon all enhance each square of fine delicious chocolate. She tells me that, “CocoJazz is completely organic and contains little sugar,” this lessens the guilt as I slip another piece of rich, dark, sin into my mouth. Iris invites small groups to partake in ceremonial breaking of the chocolate and has created a sanctuary where visitors can learn more about this ancient gift from the gods, as the Mayan and Aztec believed. Her mini museum is dedicated to the history of chocolate, its health benefits and the process of chocolate making from bean to bar. As if that wasn’t enough chocolate indulgence, you can also sit and enjoy mugs of thick rich cocoa tea with warm Sukie bread and a special blend of chocolate-laced rum. How could one resist this smooth jazzy atmosphere? Call ahead to make a visit, and pick yourself up some CocoJazz. I guarantee you won’t get it home uneaten.

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Welcoming me into the heart of Cocoa Cottage, Iris offers me a seat around one of her wooden, converted cable reel tables in her alfresco, communal kitchen. From a quick glance around, already I know this is a resourceful woman, someone who’s not afraid to turn her hand to something new. But just as I make myself comfortable to listen to her recount the tale of her cocoa revival, she jumps from the table and pulls from the fridge a sensual tray of silken handmade chocolate. Scattered with toasted coconut shavings and freshly sliced bananas – how could I possibly resist her directive to partake from the tray of goodness. “You must try some, I made it especially today for you to try, go ahead try it”, chants Iris.

her attention. Now Iris has become part of their life cycle. Her chocolate making is about learning to work with this dark, earthy substance and not about manipulating it. This is how her freestyle form of chocolate making was born.

COCOJAZZ CHOCOLATE

ocoa estates that became uneconomical following the demise of the slave industry, and were left to decay with rotting cocoa pods falling from the trees, are now benefiting from a new lease of life, as local demand for this now prized commodity is on the increase. Great news for cocoa farmers or indeed inspirational artisans like Iris Azoulay, coowner of Cocoa Cottages.

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DROP ANCHOR COCKTAILS

Vixen 1 ½ oz Frangelico hazelnut liqueur 1 oz Grenadine 1 oz Kahlua coffee liqueur Shake the Frangelico and grenadine in an ice filled shaker until frothy. Pour into a chilled martini glass. Slowly pour in the Kahula so it sinks to the bottom of the glass.

Drop Anchor

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Cocktails

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Sorrel

Cosmopolitan Sorrel Cosmopolitan 1 ½ oz Vodka ½ oz Cointreau triple sec liqueur Dash of freshly squeezed limejuice 2-3 oz Bello Sorrel Concentrate

Vixen

Add all ingredients to an ice filled shaker and shake. Serve in a chilled martini glass or over ice in a highball glass for a long refreshing drink.

Passion Fruit Paloma DROP ANCHOR COCKTAILS

2 oz Blanco (white) Tequila 3 oz Bello Passion Fruit Concentrate Dash of freshly squeezed limejuice Soda Water Add all ingredients, except soda water to an ice filled shaker and shake. Pour into an ice filled glass and top with soda water.

Fuzzy Navel

Passion Fruit Paloma

1 Â˝ oz Vodka 1 oz Peach Schnapps Orange juice Add all ingredients to an ice filled highball glass and stir to mix. These cocktails were created and prepared by Ashley Richards, owner of Drop Anchor Bar & Yacht Services, 22 Citronnier, Roseau.

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Fuzzy Navel

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