The more time I spend in the British Virgin Islands, the more I learn about the cuisine of the territory and the unique, locally grown ingredients that make up the cuisine. This cookbook represents the full spectrum of delicacies available here, provided by chefs who create daily specialties for the visitors and residents of the islands.
Each photo shoot took me and the aLookingGlass team to a different breathtaking locale in the BVI—the hillside of Tortola’s North Shore for staggering sunsets, the beachfront of Cane Garden Bay, popular marinas and anchorages throughout the islands, villas perched on oceanfront cliffs, intimate alcoves in dimly lit restaurants, secluded bays aboard a daysail charter, and even the top deck of the most infamous floating bar and restaurant in the Caribbean.
The book opens on the hills above Trunk Bay with a trip to an organic farm replete with fruits, vegetables and herbs. This fresh encounter sets the tone for the rest of the cookbook which features recipes prepared with locally available ingredients such as avocado, banana, breadfruit, christophine, conch, key limes, lemongrass, lobster, mango, mint, papaya, pineapple, pumpkin, rabbit, sorrel and tamarind. The BVI chefs give readers an opportunity to make true Caribbean dishes with Caribbean ingredients—learning how the flavours mingle with each other.
The range of culinary difficulty in Taste spans from quick, easy recipes to complex, epicurean challenges. Some of the more complicated dishes include potted rabbit with truffle butter and rabbit spring rolls; pumpkin-crusted ahi tuna with pumpkin wasabi mousse, spicy baby arugula salad and sorrel foam; and seafood tonnarelli with black red-snapper fagottini, but there are still plenty of recipes for those who simply desire to know how to cook the perfect Anegada lobster or how to denaturize Caribbean conch. To complement the chef’s enchanting creations, Caribbean Cellars provided wine-pairing expertise to the recipes, keeping in mind what wines work best in this climate but are still globally available to foreign readers.
The recipes in this hardcover cookbook highlight delectable, fresh combinations, and the stunning photography—taken on location by Dan O’Connor in most cases—captures the joy of eating such dishes in the BVI, so aspiring chefs who take the book home can imagine eating dinner while watching the sunset from Cooper Island or Zion Hill or from any of the dozens of locales whose chefs contributed their recipes to Taste.
8 Organic Farming in the BVI
12 Mahi Napoleon with Rasta Rice & Tomato Basil Vinaigrette, Golden Pavilion Villa
14 Smoked Bacon, Leek & Gruyère Quiche, Daysail Yacht Kuralu
16 International Tapas: Greek Nachos & Asian Chicken Skewers, Myett’s Garden Grille
18 Conch Salad with Cucumber Garnish, Scrub Island Resort
20 Breadfruit Vichyssoise, Sugar Mill Restaurant
24 Seafood Tonnarelli with Black Red-Snapper Fagottini, Giorgio’s Wine Restaurant
26 Magic in the Mix Lobster Pasta, The Rock Café
30 Grilled Anegada Lobster, Anegada Reef Hotel
32 Spicy Garlic Lime Shrimp, Big Banana Paradise Club
34 Yellowfin Tuna with Beet & Candied Walnut Salad, Cooper Island Beach Club
36 Swordfish & Prosciutto Roulade, Red Rock Restaurant & Bar
38 Sizzling Sea Bass with Ginger & Spring Onion, Sunset Watch Villa
40 Famous Awesome Sandwich, Trellis Kitchen
42 Blackened, Drunken Swordfish, The Willy-T
44 Pumpkin-Encrusted Ahi Tuna with Wasabi Mousse & Argula Salad, Yacht Club Costa Smeralda & Marina, Virgin Gorda
48 Grilled Jerk Pork Tenderloin with Banana Chutney, Bananakeet Café
50 Rack of Lamb with Papaya & Avocado Salad, Baraka Point Villa
52 North Sound Surf & Turf, Bitter End Yacht Club
54 Jerk Spice Pork Chop, Biras Creek Resort
56 Tamarind-Glazed Baby Back Ribs, Foxy’s Beach Restaurant & Tamarind Bar
58 Parmesan-Crusted Jerk Chicken & Mango Slaw, Peg Legs Restaurant
60 Rabbit Duo: Potted Rabbit & Rabbit Spring Rolls, Peter Island Resort
64 Pineapple Upside-Down Cake, BVI Culinary Team
66 Citrus Granita with Mango-Mint Topping, Virgin Islands Property & Yacht
68 More to Taste