A TA STE OF OUR BEAUTIFUL WORLD
THE CARIBTOURS DIFFERENCE At Caribtours, you can be assured that our award-winning team has walked on every beach and slept blissfully in every hotel; that’s why our clients trust us to tailor-make holidays bespoke to them. We’ve been arranging escapes to the most luxurious resorts and dazzling destinations in the world for 40 years now, and it’s our experience and thoughtful service that make us stand out. In this booklet, we’ve curated the ideal escapes for all personalities, whether you’re looking for fun-filled family adventures or romantic enclaves for adults only. We go beyond simply booking your holiday; our complete concierge service comes as standard with your pre-departure support. From the little things, such as booking restaurants and excursions before your arrival, to the grand gestures such as chartering private jets and yachts, our team go above and beyond to ensure everything is as you’d like it. WELCOME TO OUR BE AUTIFUL WORLD
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At Caribtours, we think the recipe for the perfect holiday should be a pinch of gloriously sun-soaked beaches, a dash of decadent dining, and an abundance of memories to take away. Often some of the most unforgettable experiences are ones had sitting around a dinner table, sharing a delicious gourmet dinner experience with loved ones in sublime surroundings. Great food is always an integral part of any trip away, so whether you’re enjoying a fresh Michelin-star seafood luncheon at one of our beach resorts in Antigua, or savouring a tropical local delicacy at a rainforest retreat in Saint Lucia, our hotels’ chefs promise mouth-watering cuisines that offer a taste of luxury in every bite, all best enjoyed with beautiful views. We’ve travelled to some of the world’s most renowned resorts and hotels and we can tell you that throughout our travels, the food we’ve sampled has always greatly surpassed our expectations and always adds to the holiday experience. From the chef’s table to yours, we’ve asked our favourite hotels to provide recipes of their beloved dishes for you to recreate and enjoy at home. Please call one of our experienced Travel Advisers on 020 7751 0660 to start your culinary adventure.
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SPICE ISLAND BEACH RESORT GRENADA
Spice Island Beach Resort, a member of the Small Luxury Hotels of the World group and perched along the island’s most beautiful and popular beach, Grand Anse, is renowned for its world-class cuisine and blissful beachfront setting. Guests can relax in the knowledge that almost everything is covered in the comprehensive Spice-of-Life package. Whether you're savouring the traditional dishes and more formal atmosphere of Oliver's, or embracing the casual, barefoot beach vibe of the Sea and Surf Terrace & Bar, you'll sample local delicacies and international favourites, lovingly prepared and served with just a pinch of Grenadian spice. Enjoy lunch with a view at Sea & Surf Terrace & Bar, famous for its variety of Grenadian favourites and exquisite hand-crafted cocktails. Dinner at Oliver’s restaurant is something special, with elaborate seven-course dinners served most evenings accompanied by traditional calypso, reggae and steel drum music. Highlights include local dishes such as creole shrimp, smoked fish chowder and apple pie with nutmeg sorbet.
7 nights from £2,699 per person sharing an Oceanview Suite on All-Inclusive.
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DUO OF L AMB – HERB CRUS TED L AMB LOIN, L AMB CHOPS, BUT TERED VEGETABLES, RED WINE JUS
Serves : 4
Time : 45 mins
Chef : Jesson Church
Ingredients For the Lamb
• 2 x 170 g Lamb loins • 2 x 170 g Lamb chops • Rosemary sprigs • 10ml Olive oil • Pinch of salt • Pinch of black pepper • 1 tsp Mustard
For Herb Crust
• ¼ cup Breadcrumbs • ½ tbsp Chopped parsley • 1 tsp Chopped rosemary • 1 tsp Chopped thyme • 1 tsp Lemon zest
For the Buttered Vegetables • 1 Large carrot • 1 Small butternut squash • 1 Small courgette • 2 tsp Butter • Salt and pepper to taste
For Lamb Jus
• 150ml Demi glaze • 30ml Red wine
Preparation Method Wash and marinate lamb loins and chops with rosemary, olive oil, mustard, salt and pepper. Set aside in refrigerator for 1 hour.
For the lamb
Heat frying pan. Add olive oil and sear lamb loins and chops on both sides to preferred doneness. Once done, apply mustard and coat with herb crust. Set oven at 200˚C. Cook lamb chops in oven for 7 minutes. Add loins after 2 minutes. Remove once cooked. Finally, heat pan, melt butter and sauté blanched vegetables, adding salt and pepper to taste. Add parsley and toss nicely. Place items on plate, garnish and serve.
For herb crust
Blend breadcrumbs, parsley, rosemary, thyme and lemon juice. Set aside.
For vegetables
Wash and peel carrots, courgettes and butternut squash. Cut in preferred shapes. Blanche vegetables and place in ice water to retain colour.
For the sauce
Using a saucepan, heat wine for 3 minutes. Add demi glaze. Add seasoning and cook until reduced. Add butter to finish.
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H E R M I TAG E B AY ANTIGUA
The beautiful Hermitage Bay is a privately owned, luxury, all-inclusive, 5-star boutique hotel on the west coast of Antigua, with 30 individual suites set in beautiful tropical gardens on the beach and hillside of a stunning natural bay. Executive Chef, Desroy Spence delivers a varied, ever-changing menu, combining the finest Modern European cuisine with Caribbean favourites and American classics, using the freshest produce from the resort’s very own organic garden kitchen. You can start the day with a revitalising green smoothie and cashew butter and guava sandwich with Cavalier rum sauce, served at the beautiful Beachfront Restaurant. For a casual lunch vibe head to the lounge area next to the beach and pool, and sample the cocktails and delicious fried fish. In the evening, the restaurant transforms into a more formal dining area with subtle lighting and a candlelit ambience. The cured pork belly and Parma ham, served with sesame steamed cabbage and avocado wasabi aioli deserves a special mention, as does the sautéed shrimp fusilli, which can be enjoyed whilst listening to the resort’s nightly live music.
7 nights from £4,559 per person sharing a Sea View Garden Suite on All-Inclusive.
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SOY AND ESPRESSO -SOAKED TUNA
Serves : 5
Time : 90 mins
Chef : Desroy Spence
Ingredients • 450 g Sashimi grade tuna • 1 cup Espresso (cold) plus 1 shot • 1 cup Japanese soy (tamari best) plus 1/4 cup • 1 tsp Sesame oil plus ½ tsp • 1 tsp Tahini paste
Preparation Method 1. C ombine 1 cup soy, 1 cup espresso and 1 teaspoon of sesame oil in a container and soak tuna overnight. 2. R emove tuna from the marinade and sear in a hot pan for 5 seconds on either sides. Wrap in cling film and chill in the fridge immediately, hold until ready to serve. 3 Combine remaining ingredients to make dressing. Remove tuna from fridge and slice as thin as possible with a sharp knife and serve with dressing and salad of choice. Pickled ginger, julienned green apple and shaved daikon works well.
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Options:
Tuna can be frozen after searing and then sliced on machine for a thinner cut or the tuna can be sliced and served warm immediately after searing.
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SUGAR BE ACH, A VICEROY RESORT SAINT LUCIA
From the finest international cuisine to delightfully casual tropical tastes, you’ll find exceptional culinary choices at Sugar Beach, A Viceroy Resort. To start the day, breakfast is served at the Terrace, set in the stylish Great House. Relish a relaxed al fresco lunch at the seafront Bayside Restaurant where the coconut shrimp is a renowned delicacy, or enjoy a fine dining experience at the Great Room. Next, head to the elegant Cane Bar for expertly-crafted rum cocktails, including the famed Old Havana, which is a wonderful blend of spiced rum and fizz. In addition to the offerings behind the bar, The Cane Bar features a range of §Asian-inspired divine dishes such as freshly-caught mahi mahi and decadent lobster sushi rolls. The setting is just as indulgent as the cuisine; located in over 100 acres of stunning natural rainforest, Sugar Beach, a Viceroy Resort was once an 18th-century sugar mill estate, and is set above a beautiful white-sand bay between the spectacular Piton Mountains. With luxurious accommodation, each with own plunge pool and butler service, superb restaurants and the fabulous Rainforest Spa, you’ll enjoy the very best of everything at this outstanding resort.
7 nights from £2,299 per person sharing a Luxury Sugar Mill Room including breakfast.
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C ARIBBE AN SPINY LOBS TER BISQUE
Serves : 4
Time : 60 mins
Chef : Andrew Jones
• 230 g Diced carrot • 900 g Lobster shells and head • 4 tbsp Olive oil • 6 Diced shallots • 8 Minced garlic • 4 Sprigs fresh tarragon • 4 Diced tomato
• 1 Carrot • 3 Inches Grated fresh ginger • ½ cup Tomato paste • 1 ½ cup White wine • 6 cups Fish stock/water • Salt and pepper to taste • 4 tbsp Cognac/Brandy
Ingredients • ½ tbsp Corn starch (optional) • 1 ½ cup Heavy cream • 1 cup Whipped cream • 100 g Unsalted butter • 4 Medallions of lobster tail • 12 Medallions of black truffle
Preparation Method 1. I n a large stock pan slowly roast the lobster shells on medium high heat with the olive oil. 2. A fter 10 minutes of roasting add in the shallots, garlic, carrot, ginger, tarragon, tomatoes and tomato paste and roast for an additional 5 minutes. 3. A dd in the white wine to deglaze the pan for 2 minutes until alcohol is evaporated from the wine, after add in the fish stock/ water and let simmer on medium heat for 20 minutes. 4. W hen the minutes are done turn the heat off from the pan and let the stock remain on stove for an additional 10 minutes. 5. B lend everything to extract more flavour from the shells, strain in a fine strainer saving only the stock.
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6. After return to medium heat and add in the cognac and simmer for 12 minutes. If stock is to liquid add in the cornstarch mixed with a bit of water to thicken stock. 7. A dd the heavy cream and cook for 2 more minutes. 8. T urn off stove and whisk in the butter. 9. A dd salt and pepper to taste. 10. W hen ready to serve whip the whipping cream till fluffy and whisk in the bisque for a smoother and lighter consistency. 11. W arm the lobster tail gently. 12. Serve hot and finish with slices of truffle.
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OZ E N BY AT M O S PHE R E MALDIVES
OZEN by Atmosphere is nestled on the North-South Island of Maadhoo, with guest villas offering stunning sunrise and dazzling sunset views. The pristine lagoon is thriving with exotic marine life, providing the discerning traveller a true Maldives island experience. OZEN’s exclusive luxury all-inclusive plan, 'The Atmosphere Indulgence Plan', serves a lavish champagne breakfast at The Palms, the resort’s main restaurant, which is also open all-day for light meals, and in the evening, it offers fine dining cuisine. The succulent barbecue pork belly and the delicious Muscovy duck breast are just some of the culinary delights served here. For those looking for a more casual daytime vibe should head to Joie de Vivre, the poolside pizzeria and bar. Hungry guests will be spoilt for choice when it comes to evening dining options; IndoCeylon and Peking serve the finest Chinese and Indian dishes, and the underwater restaurant M6m is a must-visit; the jewel in the crown of the fine dining experiences at OZEN. For an after-dinner tipple the Gin Is In Bar, included in the Indulgence Plan, boasts over 25 gins and for wine lovers, 80 labels of premium world wines are available at the wine bar and restaurants.
7 nights from £3,999 per person sharing an Earth Villa on All-Inclusive.
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S O U S V I D E AT L A N T IC LOB S T E R
Serves : 1
Time : 55 mins
Chef : Mr Letheesh Arayakki
Ingredients 1 Atlantic Lobster
Vegetable Stock
• 50 g Butter • 30 g Carrot • 20 g Onion • 15 g Fennel • 2 g Thyme • 5 g Garlic • Salt and pepper to taste
Garlic Butter • 50 g Butter
• 20 g Garlic • 5 g Thyme • 5 g Parsley
• Large pot full of water • Salt to taste
Purple potato mash
• 20 g Butter • 20 g Refined flour • 5 g Basil puree • Salt and pepper to taste
• 60 g Purple potato • 15 g Butter • 5 g Thyme • Salt and pepper as per taste
Squid ink sago cracker • 30 g Sago • 2 g Squid ink
Basil Velouté
For plating
• 50 g Romanesco cauliflower • 5 g Micro herbs • 30 g Rainbow carrots
Preparation Method 1. P repare vegetable stock using 1 litre of water, diced vegetables and simmer it till it reduces to half. 2. P repare the garlic butter by mixing all the three ingredients. 3. P repare the squid ink sago cracker by adding the sago in salted water and continue simmering until it is cooked. Strain it and empty it in a bowl and add squid ink. 4. D rop spoonful of the cooked sago on the dehydrator sheet and leave it in a dehydrator machine at 120 degree Celsius until it's fully dried and then deep fry in hot oil. 5. B oil the potatoes with thyme at mediumhigh heat. Mash them, passed them into
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hot butter and season with salt and pepper. 6. F or the Basil Velouté, melt the butter over low heat and add the flour. Raise the heat to medium and mix the ingredients together for about 3 to 4 minutes. Add hot vegetable stock and stir vigorously. Add basil puree and season. 7. C lean the lobster and put it in a vacuum pack bag along with the vegetable stock. Put the sealed bag into a sous vide water circulator at 145 degree centigrade for 7 to 8 minutes. 8. T ake the lobster out of the bag and sear it in a pan with the garlic butter and once cooked, cut it as desired for plating. 9. A ssemble all the components. / C A R I B T O U R S .CO.U K 11
PINE CLIFFS ALGARVE, PORTUGAL
Pine Cliffs, a Luxury Collection Resort, and one of the leading and award-winning luxury and family resorts in Europe, is truly a remarkable hidden gem featuring a magnificent, seafront location on the dazzling coastline of the Algarve, in Southern Portugal. Explore the abundance of cuisines available; ranging from fresh seafood dishes served at the elegant O Pescador Restaurant, home to the indulgent Crustacean platter, enjoyed al fresco and cooked in traditional Algarvian style, to an array of succulent international gourmet meat dishes at the Piri Piri Steak House. Enjoy the enticing themed buffets at the Jardim Colonial, or a light meal with a breath-taking view of the Algarvian coast at Maré. Other enticing options include Yakuza, serving some of the finest Japanese fusion food in the Algarve, and the Corda Café for tempting snacks. For guests looking for a truly unique culinary experience, the world-renowned Mimo Cooking School have opened their doors at Pine Cliffs, with state-of-the-art facilities offering a vast array of foodie experiences for the whole family to enjoy.*
7 nights from £569 per person sharing a Deluxe Room Resort View including breakfast. Please note that the restaurants will be only opened from June onwards.
*
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C ATAPL ANA À ALGARVIA
Serves : 8
Time : 35 mins
Chef : Lúcia Ribeiro
Ingredients • 800 g Pork, cut in 4cm cubes • 1 kg Clams • 500 g Prawns, peeled • 150 g Streaky bacon, sliced • 1 Chorizo, sliced • 200 g Vinho verde or other white wine
• 100 ml Olive oil • 2 tbsp Lard • 1 Bay leaf • 5 Garlic cloves, minced • 2 Onions, julienned • 1 tbsp Paprika • 1 Bunch cilantro, chopped
• 1 Bunch parsley, chopped piripiri (optional)
Preparation Method 1. M ix the pork and the bacon with the garlic, salt, vinho verde, bay leaf, and the piri-piri sauce (if using). 2. H eat a saucepan with the olive oil and lard. Add the onions and cook until soft and translucent. 3. I n another saucepan, heat a bit of olive oil over high heat. Add the pork and bacon to sear on each side, then add immediately to the onions. Add the chorizo.
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4. A rrange the shrimp and the clams on the top of the mixture. Sprinkle with parsley and cilantro, close the cataplana, and cook for about 15 minutes at a simmer.
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TREASURE BEACH BY ELEGANT HOTELS BARBADOS
Treasure Beach lies on the picture-perfect Platinum Coast of Barbados; this recently refurbished boutique resort has a strong focus on arts and culinary, and with award-winning chef Javon Cummins at the helm in the resort’s main restaurant, Tapestry, your dining experience is taken to another level. Tapestry offers a vast range of tantalizing menus including brunch, tapas and Chef’s Palette – an à la carte menu which skilfully fuses Caribbean flavours and textures. An example three course dinner could include a delectable curry breadfruit soup to start, a pan-seared snapper as a main, with white chocolate and peach bread pudding to finish. There are weekly barbecue evenings and an extensive wine list; you can even have tastings in the wine cellar by the restaurant. While this resort prides itself on mouth-watering local cuisine, guests can also enjoy a variety of signature experiences at nearby sister properties, as part of the hotel’s fabled Taste of Elegance Dine Around Programme. Treasure Beach’s personalised Water Taxi service will whisk you along the coastline on your culinary journey.
7 nights from £1,739 per person sharing a Garden View One Bedroom Suite including breakfast.
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YELLOWFIN TUNA SAL AD
Serves : 2
Time : 30 mins
Chef : Javon Cummins
Ingredients Salad
• 230 g Yellowfin tuna • 2 cups Organic mixed leaves • 1 cup Seaweed • 60 g Toasted almonds • 1 Fresh mango, sliced • 1 Avocado, sliced • 1 tsp Toasted sesame seeds
For the Yuzu Dressing • 60 g Yuzu Juice • 2 tbsp Dijon mustard • 1 cup Olive oil • 1 tbsp Lemon juice • 1 tbsp Honey
Preparation Method Yuzu Dressing
Yellow Fin Tuna Salad
1. I n blender, add Yuzu, lemon juice, Dijon mustard and half of the olive oil. With blender running, gradually add remaining olive oil until light, creamy dressing consistency is formed. Bottle and refrigerate until ready to build salad.
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1. S lice tuna into thin pieces and place covered in fridge until ready to plate. 2. W ash and pick the organic leaves and pat dry. In a mixing bowl, add organic leaves, seaweed, mango and avocado and lightly toss with one tablespoon Yuzu dressing. 3. P late salad in preferred serving dish. Top with a few slices of tuna and garnish with toasted almonds and sesame seeds. Drizzle with Yuzu dressing to finish. / C A R I B T O U R S .CO.U K 15
C A R L I S L E B AY ANTIGUA
Carlisle Bay, a superbly luxurious resort, boasts four fine restaurants - Ottimo! features Italian classics in a casual poolside setting; Indigo on the Beach, serving healthy grills; East, which offers Asian cuisine; and The Jetty Grill serves fresh seafood and grilled meats overlooking the azure Caribbean waters. The Jetty Bar offers a fun, toes-in-the-sand vibe, and is a fantastic spot to have a drink post-sea swim. Fresh coconuts and beers are served here, along with snacks and sundowners, all enjoyed around the fire pit, giving off an authentic, Antiguan ambience. Indigo on the Beach is the resort’s main restaurant, and is renowned for its fresh local produce, weekly Caribbean beach barbecues, homemade pastas and bread, and grilled seafood. Head to Ottimo! for delicious wood fire pizzas, followed by dinner at East - one of Antigua’s finest restaurants, for an exciting mix of eclectic Asian dishes served in a bold designer setting. To go with the fabulous dining options, Carlisle Bay offers a haven of serenity, with a broad choice of excellent activities and facilities. Spacious all-suite accommodation with ocean views and separate family areas allows guests to enjoy their holiday in one of the best 5-star Antigua resorts.
7 nights from £2,269 per person sharing a Garden Suite including breakfast.
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SE AFOOD R AVIOLI, PR AWN TOMATO BISQUE, SAUTÉED BOK CHOY, MICRO GREEN SAL AD
Serves : 4
Time : prep 20 mins | total 55 mins
Chef : Prabhakar Kumar
Ingredients For seafood mix
• 100 g Salmon finely chopped • 100 g Mahi-mahi finely chopped • 100 g Shrimp finely chopped • 50 g Chopped garlic • 50 g Chopped onion • 50 g Fennels leave finely chopped • 200 g Bok choy
• Olive oil
For Pasta Dough
• 300 g All-purpose flour • 150 g Semolina • 5 Eggs
• 100 g Onion roughly cut • 100 g Fennel bulbs roughly cut • 50 ml Pernod • 50 Garlic roughly cut • 100 g Peeled tomato
Shrimp tomato broth
• 200 g Shrimp head • 200 g Fresh tomato cut into dices
Preparation Method 1. F or the seafood mix, sauté the onion and garlic and let them cool, mix all the ingredients in a bowl and season with salt and pepper. 2. F or the pasta dough, mix all the ingredients in a bowl make the dough hard. Let it rest for 20 minutes. 3. R oll pasta dough by using a pasta machine or rolling pin. 4. P lace the seafood mixture on top of its cover with another sheet of pasta. Seal it and with round cutter cut to desirable size. 5. B lanch the pasta in boiling salted water.
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6. F or the broth, sauté all ingredients in a cooking pot for a few mins. Add the Pernod and let it infuse for 2 mins. 7. A dd water or vegetable stock and let it cook for 45 mins. 8. S train it and reduce to broth consistency but not too thick.
Plating
Sauté the bok choy and place in the centre of the pasta plate. Put the ravioli on top of it. Pour a ladle of shrimp broth and garnish with microgreens.
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JA MANAFARU MALDIVES
Experience an idyllic island escape in the serene sanctuary of JA Manafaru in the Maldives. In the crystal-clear waters of the Indian Ocean lies a beautiful tropical resort, blending the tranquillity of the Maldives with seven world-class restaurants, extensive leisure activities, and exotic spa and wellness facilities. The dining options here are exceptional. Kakuni Restaurant is the main buffetstyle restaurant that offers a sumptuous selection of seafood, international and Maldivian culinary delights. Of the à la carte restaurants, White Orchid is an award-winning Asian-fusion restaurant, serving sensational sushi. Head to Ocean Grill for delectable steak and lobster, while Andiamo Bistro & Pool tantalises with Mediterranean specialities. If you’re feeling thirsty, enjoy sipping cocktails and taking in the stunning sea views on the over-water deck, or enjoy the casual vibes at the poolside bar. Step two-anda-half metres below sea level into the underground lava stone cellar, the island's exclusive haute-cuisine dining venue, which offers guests a unique underground 'wine cave' dining experience.
7 nights from £3,939 per person sharing Beach Villa with Pool on All-Inclusive.
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CHICKEN BERRY BIRYANI
Serves : 4
Time : prep 20 mins | total 60 mins
Chef : Nazeeh Moosa
Ingredients • 150 g Onions • 50ml Vegetable Oil • 50 g Ghee (clarified butter) • 10 g Garlic paste • 75 g Ginger Julienne • 2 Cinnamon sticks • 6 Cardamom pods • 6 Cloves • 600 g Chicken curry diced • 200 g Yoghurt
• 1 tsp Chili powder • ½ tsp Royal cumin • ½ tsp Ground green cardamom • 1 tbsp Cumin powder • 1 tsp Garam Masala • 300 g Basmati rice • 100 ml Cream • 2 Pinch saffron • 4 tsp Rosewater
• 6 tbsp Chopped mint • 6 tbsp Chopped coriander • 4 Green chili • 10 g Blueberries • 20 g Fresh red currant • 20 g Dry blackcurrant • 20 g Fresh raspberry • Salt as per taste
Preparation Method 1. S lice the onions and deep fry and drain on kitchen paper. 2. W ash the rice gently and soak for 20 mins. 3. M arinate the chicken with ginger, garlic, Slit green chilli, cumin powder, chilli powder, garam masala and salt. 4. M ake a mix of ginger julienne, chopped mint, coriander and all berries.
Cooking
1. H eat the ghee in a deep pan and add whole spices (cloves, cinnamon, cardamom, Royal Cumin). 2. A dd the marinated chicken once spices starts crackling. 3. I n another vessel cook the rice 80 percent and drain.
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4. R emove half of the chicken and its masala and put to one side. Cover the rest of the chicken with cooked rice, repeat with another layer of remaining chicken and rice. 5. D rizzle it with saffron, cream and ghee. Top it with half of the brown onion, chopped coriander and mint. 6. S eal it with foil and cover with a tight lid. 7. T ransfer the biryani vessel on the Tawa and cook on a slow fire for 20 mins. 8. O pen the lid and top it with rest of the fried onion, all the berries and chopped mint coriander. 9. S tart serving once all the steam has been absorbed.
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M A NDA R IN O R IE N TA L S T VINCENT & THE GRENADINES
Nestled along a white powder stretch of Godahl Beach, Mandarin Oriental is home to a collection of atmospheric restaurants offering a variety of culinary delights, accompanied by stunning ocean views. They say variety is the spice of life and this is definitely the case here, where every day offers a new dining experience. Start with breakfast at the jovial Lagoon Café, where you can try the hearty local salt fish dish with spicy pepper sauce, which will set avid adventurers up for a day of exploring. A wonderfully lazy lunch can be taken by the infinity pool at the Pool Bar, where Peruvian-Japanese Nikkei dishes are the delicious order of the day. Tides Bar & Grill boasts the best from land and sea, serving traditional and innovative dishes with a subtle Caribbean twist. Highlights include the sumptuous spiny lobster ravioli and conch salad, or, if you’re feeling particularly hungry, the salt-baked whole reef fish carved table-side. The resort offers a delightfully intimate stay as it’s made up of just 26 suites and nine villas, all with stunning sea views; it’s the perfect luxury hideaway for families and friends.
7 nights from £5,799 per person sharing a One Bedroom Oceanview Suite including breakfast.
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S TE AMED FISH WITH BOK CHOY, GINGER & SHALLOT
Serves : 2
Time : 30 mins
Chef : Nonky Tejapermana
Ingredients • 700 g Fish/whole or fillet, scaled and cleaned • 1 Shallot left whole • ½ tspn Sea salt • 300ml Fresh fish stock • 20ml Light soy sauce
• 10ml Sesame oil • 20ml Shao xing cooking wine • 90ml Soy sauce • 1 tbsp Caster sugar • 40 g Ginger finely julienned • 2 Shallots sliced
• 2 tbsp Peanut oil • 2 tbsp Sesame oil • ½ Coriander leaf • Pickled ginger, julienne crispy shallots
Preparation Method 1. C ut the fins off the whole fish and bone from inside out. 2. P lace the whole shallot inside and season. 3. M ix the stock, soy, sesame oil, Shao xing, castor sugar and the ginger in a pot and boil for 2-3 minutes, cool. 4. P lace the fish in a sous vide bag and pour half the soy mix in and close tight. 5. P lace in a pot of simmering water and cook for about 10-12minutes, take out and rest.
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6. T ake out of the bag and place just the fish on a plate. 7. H eat the peanut oil and sesame oil in a small pan until it is smoking, then douse the fish with the oils – be careful, it will spit! 8. T hen add the other liquid. 9. T op with the coriander, mint, julienne fresh vegetables, ginger and crispy shallot serve immediately.
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HAMMOCK COVE ANTIGUA
Perched on Antigua’s northeast coast, adjacent to Devil’s Bridge National Park, Hammock Cove’s magnificent location is the epitome of the phrase, ‘dinner with a view.’ The resort has 42 villas with a vast indoor-outdoor living plan. They feature 24hour room service, plunge pools and modern amenities; the seamless hospitality defining Hammock Cove’s interpretation of a luxury resort experience. There are two fantastic restaurants to choose from, with Executive Chef Marco Festini at the helm bringing his Michelin-star experience to the table. Light meals such as soup and Norwegian salmon can be enjoyed at Irina’s, washed down with delicious hand-crafted cocktails. If you’re still feeling thirsty, Chairman’s Bar or the poolside On the Rocks are fabulous choices for frozen cocktails and fine wines. The exquisitely decorated Lighthouse restaurant offers an intimate fine dining experience, with an elegant candlelit ambience. It boasts Caribbean fusion and international classics including indulgent Wagyu beef burgers and Caribbean lobster, providing an unforgettable culinary experience.
7 nights from £3,939 per person sharing a Waterview Villa on All-Inclusive.
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RICOT TA & TRUFFLE R AVIOLI, GREEN PE A FOAM, SE ARED SC ALLOP
Serves : 4
Time : 45mins
Chef : Chef Marco
Ingredients Pasta dough
• 113 g “00” flour • 113 g Semolina flour • 3 - 4 Egg yolks • Pinch of salt
Ravioli filling
• 113 g Fresh ricotta cheese • Few drops of a good white truffle oil
• 57 g Grated parmesan • Salt and pepper to taste
• Salt and pepper to taste
For the green pea foam
• 20 Medium scallops • 57 g Smoked paprika • Salt and pepper • Olive oil
• You’ll need one ½ litre syphon (isi brand is good) • 2 N2o chargers • 113 g Fresh or frozen green peas • 113g Heavy cream
For the scallops
For the black dust: • 57 g Squid ink
Preparation Method Pasta dough Mix the 2 flours, add egg yolks and salt and knead until you can form a bowl. Wrap and let it rest for 1 hour.
salted water to boil for the ravioli.
For the scallops Spread thin the squid ink on
The filling Mix all the ingredients and place in a piping bag.
a silicon mat or parchment paper and let it dry out overnight. Remove the dry squid ink from the silicon mat and blend it to powder.
Green pea foam Blanch the green peas in
Finishing the dish Place the syphon in a
salty water, strain and set aside. Blend the green peas with salt, pepper and the cream until really thin and smooth. Place the mixture in the syphon, screw the head in and charge twice with the n2o.
Ravioli Cut the pasta dough into thin slices
and roll it thinly. Pipe small dollops of ricotta onto the pasta sheet, roll another layer of pasta and place it on the top. Press gently and with the help of a round cutter or glass, cut the round ravioli and set aside. Bring
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small sauce pot with water in order to heat the contents. Season the scallops with salt, pepper and smoked paprika. Sear the scallops in a pre heated pan with a drop of olive oil. Boil the ravioli. Sauté the ravioli with a little butter. Spray the green pea foam on the plate. Compose the dish by placing ravioli and scallops randomly, some touching the foam some outside the foam. Finish by dusting the squid ink powder with a little strainer. Serve hot. Buon appetito! / C A R I B T O U R S .CO.U K 23
OLHU V ELI BE ACH & SPA MALDIVES
Luxury villas perched atop turquoise waters, ethereal white sandy beaches lead to picturesque sea views, and traditional architecture meets modern flair; this is what a stay at Olhuveli Beach & Spa looks like. One of the highlights of a holiday at Olhuveli is the superb cuisine which features fresh, delicious seafood at its core. Imaginative, organic food served with flair, prepared by world-class chefs, and eaten in delightfully unique settings. From a leisurely barefoot lunch on the beach with friends or family, or alfresco dining in the Maldivian sunshine, to a candle-lit dinner for two under a blanket of stars, all tastes are well catered for. Olhuveli has a wonderful selection of restaurants and bars. Try the delectable poolside pizzas at the Island Pizza restaurant, where guests can enjoy the Eastern/ Western fusion food served there. Fine dining enthusiasts will love the Asianinspired cuisine at the romantic Four Seasons set on the outdoor deck, and international buffets indoors or outdoors. In the evenings, sip cocktails at the Dhoni Bar, and you may even catch the Maldivian cultural show or weekly crab racing.
7 nights from ÂŁ2,179 per person sharing a Deluxe Room on Diamond All-Inclusive.
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/ C A R I B T O U R S .CO.U K 24
K ANDUKUKULHU (MALDIVIAN SPICE TUNA FISH CURRY )
Serves : 1-2
Time : 30-40 mins
Chef : Mr. Ibrahim Zuhoor
Ingredients Main Ingredients
• 1 Medium size skipjack tuna • 15 Thin strips of coconut leaf (in the absence of coconut leaf use pandan leaf ranba fai) • 12 Curry leaves • 1 Cup thick coconut milk • 1 Cup thin coconut milk
• ¾ Onion (thinly sliced) • 1 ½ tsp Salt to taste
Curry Paste
• tbsp Fennel seeds • tsp Cumin seed • 1 inch Ginger (crushed) • 4 Garlic cloves (crushed) • 4 Cardamoms
• 1½ inch Cinnamon • ¼ tsp Turmeric powder • ¼ tsp Fenugreek seeds • 5 Dry red chili • 1½ Onion • 1½ cup Scraped fresh coconut • 1 tbsp Salt to taste
Preparation Method Mix fennel seed, cumin seed, ginger, garlic, cinnamon, cardamom, turmeric powder, fenugreek seed, chili, onion, scraped coconut and salt. Squeeze the mixture well. Put in a grind to a smooth paste. (Can add ¼ cup water while grinding)
Preparation of fish
Skin and bone the tuna and cut into square pieces of 1cm in thickness and 4 inches in length and breadth. Take ½ of the above curry paste in a separate bowl. Take ¼ tsp of curry paste and put on one slice of tuna. Now fold this tuna slice into a roll. Wrap the coconut leaf strip around the tuna roll so that it remains closed. Make a knot. Repeat the same with all the tuna slices.
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Preparation of curry
Mix 1 cup of thin coconut milk with 1/2 cup of thick coconut milk. Dissolve the remaining curry paste in above coconut milk mixture. Pour into a pot and cook. Add remaining onion, salt and gently bring to a boil. Add the prepared fish and simmer till the meat is tender. Add the remaining coconut milk and cook until the curry thickens. Serve hot with rice or roti.
/ C A R I B T O U R S .CO.U K 25
T H E R I T Z - C A R LT O N , A B A M A TENERIFE, SPAIN
The pinnacle of culinary excellence, The Ritz-Carlton, Abama's gourmet offering is world-renowned. A choice of venues combine casual to more semi-formal dining spaces, ensuring a style of gastronomy to suit all tastes, from sun-bleached beach lunches to poolside treats, and exceptional evening tasting menus. It offers a diverse culinary journey with 10 fantastic restaurants featuring two with Michelin stars, where International and Spanish cuisines effortlessly collide. There’s such a vast variety of dining options at The Ritz -Carlton, Abama where you’ll be truly spoilt for choice, from the Michelin-starred Basque inspired restaurant M.B holding two stars, and their Japanese fusion restaurant Kabuki boasting one. The Beach Club is a highlight for lunchtimes, a great spot to relax with a cocktail and platters of mixed seafood or tapas. Head to Txoko for a unique dinner of sharing plates, offering tantalising pear carpaccio in red wine with toasted goat’s cheese, served with crispy focaccia and bacon. El Mirador has the most amazing sea views; guests can enjoy an al fresco feast of succulent seafood sharing paellas with king prawns, langoustine, mussels and clams.
7 nights from £955 per person sharing a Citadel Deluxe Room including breakfast.
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/ C A R I B T O U R S .CO.U K 26
CRE AMY BABY SQUID RICE
Serves : 4
Time : 120 mins
Chef : César González – El Mirador
Ingredients Squid broth
• 300 g Squid cuttings • 120 g Onion • 10 g Garlic • 80 g Carrot • 700ml Mineral water
Risotto
• 220 g Baby squid clean • 250 g Octopus cooked • 260 g “Carnaroli” Rice • 80 g Onion • 15 g Garlic
• 30 g Chives • 130 g Butter • 50ml White wine • 180 g Requeson (Cottage Cheese) • 15 g Marine Plankton
Preparation Method Squid broth (90mins)
1. P repare the squid broth by cutting the onion, squid and carrots into small dices. 2. I n a pot with olive oil, roast squid with medium-heat and add the all the vegetables. Let cook until it has a golden colour. 3. A dd mineral water and simmer until you get 450ml of liquid. Filter and reserve.
Risotto (25mins)
1. I n a pot for risotto, poach the onion with olive oil and add the diced squid. 2. Let cook a few minutes and add the rice. 3. T oast for a minute and flush with dry white wine.
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Together (5mins)
1. A dd the broth little by little, stirring constantly to help the absorption of the flavours. 2. A s soon as the rice is “al dente”, almost without broth, remove from heat, and stir vigorously with butter, chives and marine plankton previously hydrated with a little water. 3. S erve on a hot plate and finish with the octopus, the squid previously sautéed with extra virgin oil and the Spanish cottage cheese. 4. A s decoration, we can add fresh seaweed. / C A R I B T O U R S .CO.U K 27
For more luxury holiday recommendations, or to book, call us on
020 7751 0660 or visit www.caribtours.co.uk
CBTS0546
Terms & Conditions Per person prices are based on two adults sharing. Prices include return scheduled flights, 7 nights’ accommodation, private transfers (shared for boat and seaplane) and the use of a UK airport lounge (where available). Displayed prices are a guide based on low season rates and are correct at time of going to print, but are subject to change and availability. Stay and blackout dates apply. Please note, restaurants, bars and other facilities maybe subject to seasonal closures and other changes at short notice.