A Food Lover’s Fantasy – Page 2 – Travel With A Purpose

Svaada Gourmet Indian Kitchen – The Review

Posted on January 20, 2018by admin

If you are as selective as I am with what you expose your mind, your heart, your eyes and your taste buds to the world can still be a fabulous place, especially the world of culinary adventures. I have never really been a fan of Indian cuisine but I must admit that it has been something I grew to love over the last few years. I mean I am Trinidadian and us locals, we love to add a bit of heat to our food. Yet the difference in our palette may concern itself with adding pepper rather than flavour. In these instances we burn off our tongues so much that if we eat another bite we would be torturing ourselves. Yet still some of us do it for the “thrill” I guess. However, Indian food has these spice infusions that play twister with our taste buds but still allows us to satiate our craving and return for seconds. I found Svaada Gourmet Indian Kitchen at One Woodbrook Place. It’s a mini trip to modern India without leaving home sweet home, Trinidad.

Svaada Gourmet Indian Kitchen Logo

Photo Credit: Svaada Indian Gourmet Kitchen Facebook Page

Svaada is the sweetest mix of modern and traditional interior design styles. The symmetrical balance in this space is impeccable. The use of natural and artificial light give birth to a warmth that beckons the “foodie” to curl up on their chair and dive into comfort. There are circle lights that rim the perimeter of the ceiling. There are incredible pendant lights that look lotus flowers which hang over the tables adorning and serving their due purpose. Rectangles and squares keep this space feeling stable, secure and the infiniteness of the circles evoke feelings of commitment, completeness with graceful, nurturing and soothing effects. The vertical lines make this kitchen appear taller. Effective horizontal lines broaden the space whilst drawing the lines of sight down to be restful and at ease for one to enjoy this cuisine experience.

The use of pops of colour amid the monochromatic colour scheme is quintessential. Red is fiery and full of love and passion. It is also a dominant colour used to stimulate the appetite. The setup of the furniture is a seating arrangement for families and groups to not only dine together but to engage in conversation more. Most of the materials used are wood, metal and glass. The surfaces are smooth and glossy as well as matte. The floor is smooth and feels like polished stone in a dark hue consistent with a dark ceiling which contrasts in texture with its matte finish. The walls are off white and reign the bold red with the purity and innocence of this cream shade. The table tops are dark brown and match with the wooden chairs. Brown is often associated with stability and security hence its use here. The chrome and plastic chairs match up with the floor as well as the glass/steel combination of doors and windows.

An outsider’s view of the Svadda Gourmet Indian Kitchen

Photo Credit: Svaada Indian Gourmet Kitchen Facebook

Colours, lighting fixtures, furniture is repeated throughout the space provoking an ebb and flow to be pure rhythm. The view from the glass doors and windows are the main focus points as are the kitchen and the kitchen island. Yes there is a kitchen island that happens to be a condiment station! The flavours range from sweet to tangy to spicy. They are quite intriguing and are anything but limitless. The proportion and scale to the design in this space works well the open plan concept. Any room for negative space is avoided with proper placement of food culture photography on these walls. There is even a hot towel station (can you imagine my excitement at this little luxury?!).

Svaada’s staff members are attentive, polite and knowledgeable about their menu. The food is affordable and the wait time is not very long. Usually, one places their order and takes a seat. Then the staff wheels in your order if you are dining in and not taking out. You can have a hot towel to wipe your hands clean. Your meal will be served in traditional styled Indian wares that make a sumptuous picture for all of you “insta” foodie bloggers. I am in love with their naan bread particularly their aloo and cheese (I am pescetarian so I don’t eat meat). Their naan is so soft and fluffy and really make you feel all warm and cosy. I have relished in their paneer as well which happens to be an exceptionally prepared dish. If you ever consider ordering from Svaada there is a complimentary bread that is served as an appetizer whilst you wait for your food (if you are Trinidadian and you are familiar with shrimp crackers it is basically the same texture except bigger without the shrimp flavour).

Chicken Tikka Masala, Chilli Paneer, Complimentary Bread, Aloo Naan, Cheese Naan

Photo Credit: Samsung Galaxy 7

Svaada Gourmet Indian Kitchen may be the closest thing we have to a modern Mumbai Café. It is not overdone. The focus is on the quality of food, customer service and managing that “soon come” factor. This means their customers are literally in a position where they almost indefinitely crave to return to try more of this “foodie experience”. They are open from Monday to Saturday at 11 a.m. and close at 10 p.m. On occasion they are open on Sundays. Parking is on the ground floor. Dining is casual so there is no need to get bothered to be fancy unless “being extra” is your specialty (then get on with your “extra” self hunny). They accept walk in customers and they are highly recommended for groups. Their contact number is 1.868.628.5674. Also you can write to them at geevans@hotmail.com. You can follow them on facebook https://www.facebook.com/Svaadagourmetindiankitchen/

Maria’s Bakery – Designer’s View & Foodie’s Experience

Posted on January 9, 2018by admin

Photo Credit: Maria’s Bakery

Gluten Free Banana Bread

Photo Credit: Maria’s Bakery

Have you ever heard the expression “ kid in a candy store” ? I think it perfectly describes the expression of pure bliss on anyone’s face. I believe this statement totally sums up my expression when I enter a bakery. I remember my childhood sweetened with memories of the bakery vans speeding through the community and my many jaunts to their store front. This was way before the café concept was introduced to Trinidad. During my college days (aka the best days of my life #sororitylife) bakeries in Trinidad were not trending as much with the evolving generation. Café concept shops emerged and this was the beginning of an almost never ending fascination. Entrepreneurs, artisans and chefs looked on at this and I could feel some creative genius bubbling.

Christmas Menu

Photo Credit: Maria’s Bakery

Fast forward to post college years and I find Trinidad’s creative entrepreneurs taking advantage of the opportunity to merge the public’s demand for fusion concepts (makes sense as we are a fusion culture after all). The public wants to reconnect with something reminiscent of the past but something that is designed for modern day lifestyle (and instagram). I believe this is what makes Maria’s Bakery the crème de la crème in finding their business brand’s sweet spot and making it worth their while and yours too.

Traditional “Trini” Christmas Plates

Photo Credit: Maria’s Bakery

Bake and Saltfish Buljol

Photo Credit: Maria’s Bakery

The Designer’s View

Please excuse me as I go on my interior design binge here (I can’t help it). Design is not just aesthetically pleasing but functional too. It is a critical success factor in my opinion as it is used to create a space that will be inhabited or experienced by one or more persons at any given time. Hence it is crucial to pay heed to design as it significantly impacts the lives of those who immerse themselves in any created place. My review is on Maria’s Bakery, the St. Augustine branch. St. Augustine is the smallest of the branches. It is a convenient “grab and go” space. Each location carries their signature logo and look so the brand essence resonates with the customer when they do a “walk in” to any Maria’s Bakery branch. There is strategic placement of item display bins. The showcase is coordinated in a visually appealing manner and it allows easy movement of the lines of sight. I appreciate the thought given to spatial planning in this location as it relates to the customer service blueprint in terms of the customer who walks in, chooses an item, approaches the cashier, makes a purchase and departs.

Store Front of Maria’s Bakery , St. Augustine

Photo Credit: Samsung Galaxy 7

Back End of Maria’s Bakery , St. Augustine

Photo Credit: Samsung Galaxy 7

I welcome the mix of achromatic and monochromatic colour schemes as well as the pops of colour. The executed mix appeals to a warm vibe. Brown tones are masculine but not harsh as they transition and evoke feelings of strength and stability. This is seen in the menu board, the exterior signage, flooring and the cabinets. I like the use of shades of white because whilst white is the colour of innocence and cleanliness this shade does not dare appear too clinical on walls and ceilings. The hue reflects light to make the cozy location appear a bit more spacious.

Obviously thought was given to the orientation of the building where the sun rises in the east and sets in the west. Notably, the glass doors are on the western side so the full brawn of the rising sun is not felt as much as the sun rises in the east and sets in the west. This means a cooler temperature is maintained during the daytime which is aided and abetted by air condition vents. In a tropical climate careful consideration to this is important so Maria’s Bakery does not become weathered by sunlight exposure or become an oven (no pun intended).

Storage, is another design solution that minimizes the chances of a warmer and “boxed in” space. Sometimes too much clutter and or open storage in a space can make areas feel claustrophobic and appear even smaller. However, Maria’s manages to strike the right balance as glass display bins and chillers keep items stored in sight whilst opaque cabinets manage to keep other items organized and out of sight. The artificial lighting sources are perfect as they serve their function to see the displays, walking and working areas. Nonetheless, there is so much natural light that comes in from the glass door and windows that there is no need for too many additional light sources.

The view through glass doors of Maria’s Bakery , St. Augustine

Photo Credit: Samsung Galaxy 7

Storage Cabinets inside of Maria’s Bakery , St. Augustine

Photo Credit: Samsung Galaxy 7

I adore the strategic use and mix of architectural styles in this location. The minimal and modern styles of design for this space are made more beautiful with the mountainous backdrop and surrounding views. There is great use of the elements of design like shapes and lines to project adjusted perceptions of space. The curved lines along the display showcase among other places are organic and freeing which break up the structural aspects of the modular space. I see balance in the vertical and horizontal lines used in store. The vertical lines make the space appear taller and the horizontal lines keep the space grounded evoking more intimate, comforting and safe vibes. I see more squares and rectangles in this location. I like the use of these geometric shapes as they stimulate feelings of trust, stability and equality. The ceiling lights are squares. There are circles at the base of the display bins. The circle shape is feminine with engaging characteristics like love, power and energy. This shape also defines infinity and harmony which are needed in a space like this.

Display Bins, Bread Baskets and Floor Finish of Maria’s Bakery , St. Augustine

Photo Credit: Samsung Galaxy 7

The finishes used in store appear more natural and give that modern, simple, authentic yet earthy vibe. The materials used seem to be laminate, brick/stone, wood, concrete, glass and steel. This location feels like a fusion concept gourmet bakery as a sky high stone/brick finish “chimney” alludes to that charm of a rustic café/bakery without compromising the modern feel of minimalistic architecture. This tall projection also draws the line of sight upward. There is ample use of reflective and matte finishes in store. The rhythm and repetition flows throughout this space endorsing a feeling of completion. The ceilings are lighter toned which makes the space appear bigger. Even though the floor is a darker hue to the ceiling there is balance in a space that appears to recede yet advance for an intimate vibe. The flooring at Maria’s has a matte wood grain surface. There is a blend of matte and shiny surfaces on the interior at this establishment. At the top of the display bins some woven baskets ( filled with Maria’s signature homemade bread) add texture to the smooth surfaces of the countertops, display bins and floors. I love the way the principles and elements of design were used to create a space and make it into a created place that enhances the experience of everyone who walks into Maria’s Bakery.

The Foodie’s Experience

On another note Maria’s Bakery products are an even bigger part of design. I love their product design as each item is handcrafted with love and attention to detail. Their products comprise of sweet and savoury goods. Their offering ranges from traditional, seasonal to gourmet items. Maria’s Bakery is a great stop for bread, breakfast, lunch and snacks. There are soups, sandwiches, pancakes, crepes and waffles. One can enjoy items like corn soup, bake and shark as well as gourmet treats like red velvet cookies, chocolate croissants and nutella swirl cookies. This is bakery heaven, as one has in front of them, a paradise of almost infinite choices. Thankfully there is a menu on hand so your eyes can focus on that and make an informed decision rather than dart to and from all the delectable awesomeness in front of you. Also, there is a superb variety of pies, tarts, cupcakes and cakes to pair with tea, coffee and juice of your preference. Gluten free items are also available. One can find pastelles and even fruitcake during the holiday season. Maria’s prices are reasonable considering the time, effort and creative thought put into the design of product, service and experience. Prices start at under TT$10 and increase depending on purchase. The staff is knowledgeable of the products and services that the business offers. Employees are attentive, courteous and professional. The wait time is not long and arduous.

Blueberry Crepes

Photo Credit: Maria’s Bakery

Oreo Brownies

Photo Credit: Maria’s Bakery

Currently there are three main locations for finding Maria’s Bakery; North, South and East. An additional location will be opened soon at Piarco’s International Airport. Meanwhile patrons can look to Port of Spain at #5 Pole Carew Street in Woodbrook to find Maria’s Bakery. The telephone contact there is 223.5050. The next stop would be alongside Republic Bank’s University of the West Indies branch in St. Augustine. The final stop is at Southpark Plaza in San Fernando. The contact at the south branch is 221.2460. Maria’s Bakery can be found online. There are website and social media channels to follow the latest buzz on what’s baking at Maria’s as well as what promotions and deals are in store for you!

Bacon and Eggs Breakfast Plate

Photo Credit: Maria’s Bakery

Waffles

Photo Credit: Maria’s Bakery

Find them on facebook at

https://www.facebook.com/Marias-Bakery-157399634340644/

Find them on their website at

http://mariasbakerytt.com/

Destination Chocolate is Trinidad

Posted on October 21, 2016by admin

My dear sweet hearts how have you all been keeping?!! I trust that you all are doing well or finding ways to be inspired to live life to the fullest!!! Anyways I am here to empower your chocolate intuition and heighten your buyer senses to be more alert to the gratifying destination of chocolate that we get to live in!!!

International Chocolate Day was celebrated this month with a chocolate exhibition at The University of the West Indies’s St. Augustine Campus. The event included a two day expo hosted by The Cocoa Research Centre. This year marks the fifth year that they are having this event. This initiation intended to stimulate public awareness, pride, support for the local cocoa and chocolate products. It served as an opportunity to attract investment and capitalize on this venture to direct collaboration, strategic thinking and decision making in a way forward to develop this niche market as a form of economic diversification for the country. The International Chocolate Day celebrations in Trinidad did not only include this event but a culmination of other events scattered over the country. I was fortunate to attend one out of the many. There were persons from cocoa research units, cocoa gene banks, some owners from the estates where the cocoa is grown and supplied to the vendors as well as local chocolatiers. Yes chocolatiers!!!! These are the persons who make the chocolate right here at their homes in Trinidad.

Gina’s Chocolate Truffles

https://www.facebook.com/Ginas-Chocolate-Truffles-108816425817731/

House of Arendel

http://www.arendel.com/

Some chocolates were priced higher than others. Some were wrapped in gourmet luxury packages whilst others were simple. Nonetheless, the energy of these creative people in the room was so electrifying. Some entrepreneurs in fashion and beauty sold cocoa pod accessories as well as cocoa infused body scrubs, cocoa butters and other spa items. These cocoa products were unique. You see the cocoa grown on each estate variable. Several growth and development factors in agriculture and the immediate environment affect the smell, taste and look of the cocoa crop. Hence when chocolatiers get their cocoa beans they are already flavoured with blends that are aromatic, spicy and even fruity. Obviously the chocolatiers add their other ingredients to make their bean to bar or bean to truffle more delectable and exquisite.

J.B Chocolates

https://www.facebook.com/JB-Chocolates-720072051413363/

Cocobel Chocolate

https://www.facebook.com/Cocobel-Chocolate-253083854729802/

The first time I interacted with a chocolatier was about six years ago at The Shoppes of Rose Hall in Montego Bay Jamaica when an Indian boutique owner had advertised her collaboration with a chocolatier for the mall’s annual Halloween event. I was so intrigued that the home chef chocolatier business was a “thing”. The second time I dealt with a chocolatier he was the head pastry chef at Sandals Resorts. He expressed his interest to visit Trinidad because he heard about our high quality and distinctly flavourful cocoa beans. Of course as an advocate for all things local I gave him some contacts for The University of the West Indies’s cocoa and agriculture unit. ( Interestingly enough my final year thesis was on agrotourism in the community of Brasso Seco in Trinidad.) So when I returned to Trinidad I visited the research unit myself and as years passed I finally made the trek to the Brasso Seco community to visit their cocoa estate and Dr. Kelly Warren (yes the U.S. researcher who fell in love with the community and decided to make it her home). She is definitely a mover and shaker for agrotourism in that community. Eventually my life would cross paths with the lovely Gillian Goddard of Suneaters Organics and Soular. She is one of the chief advocates for the cocoa industry and the owner of several organic agriculture startup companies. So my excitement and interest in creative entrepreneurs continued to escalate.

Brasso Seco Cocoa House

Photo Credit : https://www.facebook.com/BrassoSeco/

Soular Cocoa Nibs

Photo Credit: https://www.facebook.com/eatsoular/

Needless to say I am by no means a “sugar rush” fan as I try to maintain my diet as much as possible. However, I do indulge in artisan chocolate with higher cocoa percentage to sugar content. I choose the higher cocoa content because of the nutritional benefits of cocoa consumption. The cocoa bean can be broken down into its nutritional components of iron, magnesium, calcium, phosphorous, copper, selenium, potassium and zinc. The value added advantage of using cocoa include but are certainly not limited to a reduction in high blood pressure, high cholesterol, diabetes, constipation, bronchial asthma and in some instances cancer. It is great for healing bruises and cuts. It improves skin, brain and heart health. Cocoa is rich in copper so it aids anyone suffering from such deficiency. Last but not least cocoa is abundant in flavanoids, antioxidants and antidepressants which help cleans and enhance anyone’s mood.

Exotic Mountain Pride

https://www.facebook.com/Exotic-Caribbean-Mountain-Pride-Ltd-200679296662008/?fref=ts

So next time you are about to bite into your local chocolate bar or make some cocoa tea or get a cocoa body wrap or pedicure remember how blessed you beautiful people are to get your hands on these precious treasures right here in destination chocolate.

I bet you all will be making up for missing out on International Chocolate Day.

These fabulous gems are only a phone call away so get your orders in early before the Christmas rush.

Start eating your way to a happier and healthier you!

Take care my luveys

*smooches*

Let’s Go Trinidad and Tobago

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Popeye said what?!

Posted on September 21, 2016by admin

I finally understand Popeye’s infatuation with spinach when I fell in love with the most adorable baby spinach leaves two years ago. (Of course, I grew up hearing Popeye and others blab about how fabulous spinach is for one’s health but I was young and never took them on seriously). Anyways, this spurred my interest at a time when I was being introduced to the low fodmap diet. Nevertheless, I went into recipe research mode. I also began to include it in my diet and enlist this super food in my recovery diary. I believe in food care versus pharmaceutical care. This means I prefer the farmacy versus the pharmacy on any given day. However, this is solely my opinion. In some instances advanced medical care is needed and the only functional treatment for some illnesses are from the pharmaceutical industry. Nonetheless, I highly recommend a super food diet for anyone who wants to live a healthier lifestyle. My mantra is based on personal experience and it still states that healthy eating equals a healthy body and mind. You can see for yourself the nutritional breakdown for spinach below.

Spinach – The Breakdown

Spinach is made up of protein, calcium, magnesium, iron, potassium, vitamin A, C, K, beta-carotene, chlorophyll and folate. It is also high in fiber and water content. Spinach also contains alpha lipoic acid which is an antioxidant . Spinach helps to manage diabetes by increasing insulin sensitivity. Its green properties help prevent cancer. It lowers the risk of asthma. A clean green diet helps lower blood pressure levels and the green leafy spinach helps to do just that. It increases bone health with its calcium absorption properties. It reduces constipation by helping to regulate bowel movements. Spinach has vitamin properties to nourish hair and skin health naturally. Basically, these finds suggest infinite benefits for a healthier body and mind.

My Spinach Recipes

Traditional Trinidad and Tobago cuisine includes spinach. Local recipes are available everywhere. There are different kinds of spinach in our local environment. Most people affectionately call it “bhagi”. They eat it with their sada roti for breakfast or dinner. At other times they eat it with dhal and rice. Spinach is also prepackaged at the supermarket with other vegetables for the chef who wants to “bubble a pot” of callaloo. In most homes the callaloo soup is plated with provisions, dumplings, macaroni pie or white rice and a side of cooked crabs, pig tail or even salted cod . I cook some of these recipes at times but I love gourmet so much that I always try to up the ante in the kitchen (I love to get creative).

Spinach Salad

This salad is great for breakfast, brunch and lunch. You can add what you like and break some rules or bend them as these recipes are always being innovated in my kitchen.

Ingredients

2 cups baby spinach leaves
1/8 cup dried cranberries
1/8 cup pumpkin seeds
1/8 cup dried blueberries
1/8 cup walnuts
1/2 apple

Method

Wash spinach leaves and drain off excess water
Add the drained leaves to a plate
Wash and drain off excess water from cranberries and blueberries
Sprinkle the berries over the spinach
Sprinkle the pumpkin seeds over the spinach
Chop the walnuts and sprinkle them over the spinach
Thinly slice the half apple
Add the sliced apple to the plated spinach

N.B.

You can add cooked chicken if you eat meat ( I don’t eat meat so I always omit the chicken).
You can also leave off the nuts if you are allergic to them.

Spinach Potato Pie

Ingredients

6 potatoes
3 cups of baby spinach
3 red pimentos
2 celery stalks
1 tablespoon oil
3 cups cheese
1 cup corn
1 cup milk

Methods

Wash, peel and wash potatoes again
Cube them and add them to a pot of boiling water
Cover and allow to cook on lowest heat
Grease a baking tray
Pre-heat oven at 350 degrees Fahrenheit
Wash the spinach, drain off excess water and chop roughly
Wash and chop pimentos
Wash and chop celery stalks finely
Heat a skillet at the lowest temperature on your stove
Add the tablespoon of oil
Allow the oil to get a little heated
Add the chopped celery and pimentos
Stir occasionally for about one minute
Add the drained and chopped spinach to the skillet
Toss the spinach in the oil with the celery and pimentos
Cover the skillet with a lid and allow to cook for three minutes (tossing occasionally)
The spinach should not stick to pan or get burnt
It is ready when the majority of it has shrunk and appears cooked and dark green
Test the potatoes with a fork as they should be ready after half hour or forty five minutes of boiling
Drain off excess water from boiled potatoes
Add boiled potatoes to a bowl and smash them
Add two cups cheese, the milk and mash them together
Add the corn and cooked spinach to the potato mash
Continue mixing and mashing the new mixture
Add this new mixture to the baking tray and spread evenly
Sprinkle leftover cheese over the surface of the spinach pie
Bake for half hour at 325 degrees Fahrenheit or until golden brown on bottom and top layer of the pie. (I used a glass dish so I could easily tell when the pie started to become golden brown)

N.B.

If you are lactose intolerant then you can use coconut milk and cashew cheese.
You can serve this with some lentils and fish or chicken or whatever tickles your fancy.

I hope these spinach recipes keep you hearty, happy and healthy!

Enjoy

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Simply Decadence Ltd – A Premier Gourmet Cafe

Posted on September 14, 2016by admin

I guess you can say I have a “thing” for cafes. I am not too sure why but I believe it has something to do with my love for mini escapades into a world of soulful delicacies and old world charm (perhaps too much Breakfast at Tiffany’s ha ha). I am such a café fanatic that the minute I see or get whim that a new café is being launched it is inevitable that the café will be on my “must visit soon” list. I usually visit the south land ever so often every month. Every time I notice a few changes to the scene. Over the last few months I would see this purple and gold sign with the words Simply Decadence Ltd. Immediately, my thoughts were “oh wow a dessert café in Point Fortin finally someone did it!” Obviously, this place made it on my list and I eventually got to stop by and get the “inside scoop” (no pun intended).

(Photo credit: Simply Decadence Ltd. Facebook Page)

Name

Simply Decadence Ltd.

Location

#18 Adventure Road Point Fortin (Next to Colfire)

Product

Gourmet Food and Treats (savory and sweet)

Service

Catering for all occasions

Breakfast, Lunch, Dinner and Coffee

Contact Information

https://www.facebook.com/SimplyDecadenceLimited/

simplydecadencedesserts@gmail.com

1.868.284.5338

1.868.745.959

When I visited the café I chatted with one of the owners, Karon Felmine. I found out that the business is family owned. They have been in the catering industry for years prior to opening the cafe. This café was one of Karon’s dreams since 2012. In July 2016 there was an opportunity to realize this dream when the perfect spot became available. Karon and her family took advantage of the opportunity and today the community of Point Fortin and environs can enjoy being part of the dream.

Café Hours

Tuesdays to Wednesdays breakfast from 6 a.m. to 8 a.m.

Thursdays it is open from 12 p.m. to 8 p.m.

Fridays and Saturdays it is open from 12 p.m. to 9 p.m.

Sundays it is open from 10 a.m. to 9 p.m.

The design aesthetic of Simply Decadence Ltd is kept simple with hues of blue, cream, grey and brown. Plant centrepieces adorn wood tables. Some candles replace the plants on the table that serves as the focal point for the lounge seating area. The lounge area heightens the rustic vibe with its basket weave elements and beige cushions. The lighting is not too bright or too dim for anyone to catch up on some reading whilst having their coffee. The design layout strikes a balance between an earthy and a modern ambience with a daytime city skyline backdrop on one of the walls. There is also television and wifi. The café area is clean and well maintained.

Lounge Area

(Photo Credit: David Wears)

Patrons can choose from continental breakfast on mornings. At other times there are local selections of Bees ice cream flavours, punches, hot drinks, smoothies, blended coffees, sandwiches, savory appetizers and decadent desserts. Karon says that they try to offer something different from the regular menu that patrons can get anywhere else. While I was at the café peanut ice creams with toppings and a chocolate cupcake were the items purchased from the menu by the persons in my pax. They thoroughly enjoyed their orders!

(Photo Credit: David Wears)

I am excited to see the development and progress yet to come for Karon and her family with this new venture. The hospitality is overwhelming and the staff is so friendly. My guests and I were complete strangers to Karon (since we had not met her before) yet we were treated like family. I will continue to recommend Simply Decadence Ltd to many persons who wish to walk in and get away from the city bustle, to celebrate a special occasion, to enjoy quality and affordable gourmet delights, to choose Simply Decadence Ltd as a potential caterer and to list them as a prime option for foreigners and locals visiting Point Fortin.

Congratulations Karon

Best Wishes

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For the Love of Sushi

Posted on September 6, 2016by admin

Since the Japanese cuisine had been introduced to Trinidad and Tobago some odd years ago the commercialization of the sushi fetish has become a growing phenomenon. I remember the days when there was only one place I would go to get my sushi fix namely, More Vino More Sushi. Now I can pick up my sushi pack (More Vino’s commercial pack) branded as Sumo Sushi at the supermarket. There are reviews of fine sushi at Hyatt’s Sushi Bar, Sushi Express, Kaizen Sushi, Samurai Restaurant and Tao Sushi to name a few. Sushi is on most Asian and Japanese restaurant menus today. It can be found at convenience stores such as selected Superpharm outlets. Also The University of the West Indies embraced a sushi outlet this year to its St. Augustine campus.

(Making Sushi – www.chefweesely.com)

Sushi etiquette is still the topic for debate at the sushi table. I have heard one story about eating the pickled ginger first to cleanse the palate then using the wasabi and soy sauce to dress the sushi rolls and pick them up with chopsticks. However after considerable reading I discovered another story vouching that there is no need to add dressing to the sushi or pick up the rolls with chopsticks as these rolls were traditionally eaten ‘naked’ and using bare hands. I have seen persons use both ways and even some using the knife and fork at the table (once available) to eat their sushi rolls.

(Sriracha Shrimp – Sumo Sushi)

The quality of sushi is always important as failure to eat the freshest and the best prepared sushi can lead to many illnesses and possibly disease. An unfortunate experience with sushi can leave you regretful and resilient to never eat sushi again. Some rolls may include crab meat and other shell fish so it is very important to read the labels on your sushi packs and the details on your menu. Also if you are not sure about something ask your server before consumption leads to your detriment. Once sushi rolls are bought they must be consumed before the next day. Sushi rolls must also be stored properly in a refrigerator or chiller as warmer temperatures can lead to spoilage. These are necessary health and safety precautions as the overall quality of the sushi roll will decline leaving the roll susceptible to bacterial growth and a higher probability of infection for the consumer.

(Maracas Roll – More Vino)

Nonetheless, I am still an avid fan of this delightful delicacy. I am more selective and cautious with my purchase, storage and consumption time for sushi. These days I am quite fond of cooked sushi and I still use chopsticks. In my opinion all of the cooked rolls taste better ‘naked’. I do understand the need to ‘dress up‘ some of the raw sushi rolls as they are an acquired taste. Furthermore, I have been using chopsticks since I was ten years old so eating sushi rolls with chopsticks is more of a preference for me. I also see no problem with persons using their bare hands since they paid a hefty price for their sushi and they should be able to enjoy it rather than be embarrassed by their limited chopstick skills and the plopping of sushi rolls all over the dining table.

(Dancing Eel – Samurai Restaurant)

Long Live Sushi!

xoxo

Let’s Go Trinidad and Tobago

No Room for Cultural Appropriation – The Hakka Express

Posted on August 8, 2016by admin

When discussions of food takes place Trinbagonian people in particular become quite passionate. It is such a touchy subject (no pun intended). People often get quite intimate to describe their love affair with their favourite food, their detrimental journey fasting from it, their lack of behavior when gorging on their delectable treats. Some people get so extreme you can immediately visualize them as movie character Smeagol to Gollum hoarding their food and screeching, “my precious”. Jeez people take it down a notch! Okay I am just kidding it is your life to live after all and not mine! But do not take for granted your luck to be born in a multicultural nation, Trinidad and Tobago. There are so many variations of ethnic food in this country yet little to zero discrimination or offense taken from preparation, cooking or consumption in comparison to other nations. This is why I say there is no room for cultural appropriation but cultural appreciation for Hakka as even this type of food can be embraced in the safest haven for culture in the Caribbean and possibly the world.

(Photo Credit: Hakka Facebook)

My first experience with Hakka cuisine took place a few months ago at The Shoppes of Maraval branch. Now if you are familiar with The Shoppes of Maraval you will understand how challenging it is to choose somewhere to dine as there are so many options and so little parking at peak “hungry man/woman” hours. Nonetheless, The Hakka Express is fairly new there so if you are one of those persons who likes to try new cuisine you may more than likely be motivated to try Hakka unless you are pulled down by the centre of gravity to buy your same old lunch time special. Perhaps you are more like me and leave The Shoppes of Maraval with purchases from Hakka and another food outlet.

(Photo Credit: Hakka Facebook )

Regardless, I chose Hakka because I fell for their history of origin story. It is said that over a hundred years ago a tribe of Chinese persons called the Hakka people travelled to Calcutta, India and settled in a village called Tangra. It was there that the fusion of traditional Chinese cuisine, Indian spices and Indian ingredients began to take place and the Hakka food was born. The graphic design for the Hakka Express logo is electrifying and bold boasting of the strength of the people, the warmth of their service and the fiery blends of their gastronomy that hit your palate with a tasty yet feisty kick. I chose spicy noodles, deep fried chili eggplant and peppery shrimp (not the actual names of the food ). The service was impeccable and the prices were reasonable if you decide to go with a two portion combo or any of the combos. However, if you are feeling to splash the cash a bit more then you will discover that the entire menu is your playground to do just that. Overall, The Hakka Express maintained a clean, friendly and safe ambience great for their target market of walk ins with kids, families, couples and friends. Usually, they are open every day from 11 a.m.

(Photo Credit: Hakka Facebook)

(Photo Credit: S3Mini ) (Noodles, Eggplant and Shrimp)

(Photo Credit: S3Mini) (Hakka Express Take Away Box)

If you would like to find out more about The Hakka Express see below.

https://www.facebook.com/Hakka-Restaurant-Bar-307368162647835/home

http://hakkarestaurant.com/

Ambrosia Nectar Cafe

Posted on June 1, 2016by admin

Ambrosia Nectar Cafe is a whole food and organic cafe located at units 1 and 2 at #58 Old Southern Main Road Chaguanas (in the pink and cream mini mall that you see on the right side of the highway just after Brentwood if you are in the north bound lane on the Solomon Hochoy Highway heading to Port of Spain or further north of Chaguanas). You can call them at 1.868.289.5289 or 1.868.299.6242 for more directions (call way in advance if you are one of those drivers who needs to get their “waze” bearings right). They are conveniently opened from Monday to Friday at 9 a.m. to 7 p.m. and on Saturdays at 7 a.m. to 7 p.m. as well as Sundays from 7 a.m. to 1 p.m. Ambrosia Nectar Cafe is hidden in plain sight. It is quaintly tucked away from the hustle and bustle of the inner city of Chaguanas and its environs.

(Photo Credit: Ambrosia Nectar Cafe)

I believe they were trying to translate the concept of organic and wholefood into the design of their store. I must say this was accomplished. They upcycled old school furniture like desks and chairs and set them as dining pieces to create a rustic look in their store. They twisted this rustic look with some clean, contemporary white washed walls and minimalism designs in shelving for their wide variety of teas and decor. Scented candles adorn tables and soften the ambience. Behind the counter the menu on the wall is a vintage chalk board and the coffee machines also take on this look. I am not a coffee drinker but the smell emanating from those coffee pots sent warm and happy vibes to my soul.The booster shot of euphoria for me came from the Jazzy tunes that echoed from their music system. (This stirred up lots of old but blissful memories for me of my best days reading poetry whilst waiting for my order to be filled at one of the inner booths in the British themed Cricketer’s Pub at Sandals Royal Caribbean.)

(Photo Credit: Ambrosia Nectar Cafe)

Ambrosia Nectar Cafe is a new kid on the food block. Just as the name indicates they are a whole food and organic cafe. So obviously they offer cafe type items; wraps, soups, sandwiches, salads, organic juices, smoothies, teas, pastas and desserts. If you are suffering from Celiac, leaky gut, IBS or any type of digestive disorder that requires you to be on a specific diet then Ambrosia Nectar Cafe is your haven (especially those of us who struggle to find the time and zeal to go the extra mile to “do it yourself” in the kitchen or those who would go out and not be able to enjoy much meal options due to debilitating health conditions). Overall the cafe is kept clean and tidy. There are not many persons on their service staff. I figure because they are new and this is a niche type of food service there is not much need to have more staff on hand. I must say though the hostess was very friendly and competent in her service delivery. I visited them in the afternoon so things were quite slow.

(Photo Credit: Ambrosia Nectar Cafe)

The price to portion sizes vary. Their prices are comparable with other restaurants and cafes so I will let them off on this one. If you are buying soup though try not to go “West Indian” on them. Even though Ambrosia Nectar Cafe is set in Trinidad their soups are more the American and French versions. This means the soup you order resembles a puree and not the fish broth, corn soup or provision chicken soup that you are accustomed to having at home or at your favourite local soup kitchen. Also do not ‘cuss’ them out because a small is just under the rim and large means the same take away soup cup is then filled to the brim. They are new and they are learning so hopefully they will catch on and if not and the public is comfortable with paying the difference in prices for not much of a difference then so be it.

(Photo Credit: Ambrosia Nectar Cafe)

I would definitely be going back to visit them. My few tips for you before you visit are as follows. If you love vintage, new experiences, new food or you have an obsession with clean eating and you live the eco chic lifestyle then this is probably a place you may like to spend your brunch, lunch or dinner. It is great for couples who want to experience something differently and enjoy a romantic dinner with the scene already set. It is a great hangout spot for girlfriends and the family. If you are a mother who is particularly fond of introducing your children to a healthier diet then this is also the place for you. Entrepreneurs can also plan their meetings here as the energy and space is a perfect mix to allow conversation and ideas to flow.

(Photo Credit: Ambrosia Nectar Cafe)

To find out more click the links below

Website: http://www.ambrosianectartt.com/#about

Facebook: https://www.facebook.com/ambrosianectarcafe/info/

Panna Cotta – Caribbean Coconut Style

Posted on May 31, 2016by admin

Coconut is easily becoming the super food aiding and abetting natural treatments for ailments. I absolutely love when a recipe can adapt to a healthier stance and be just as divine. The coconut has been able to do exactly that for me. For instance coconut milk is in abundance and retail at an affordable rate in my country. It has super powers such as lowering blood pressure and cholesterol, reducing fat, preventing fatigue by providing electrolytes, improving digestion and preventing constipation. Coconut milk is dairy free for those who are lactose intolerant.

Recently, I have started to use coconut milk in my many kitchen adventures and I absolutely love it. My favourite dessert recipe that uses coconut milk would definitely be panna cotta. This is an Italian cream dessert usually topped with a fruit, candy, chocolate or garnish of your choice. I love the versatility of the panna cotta because this means I can put a Caribbean twist on this European dessert! In my recipe below I used melted chocolate chips, raspberry puree and passion fruit curd from a local brand called Ambrosia by Christine. Of course I got it at the supplement and gourmet grocer; Level Up Supplement Store.

Coconut Panna Cotta

1 cup coconut milk

1 cup whip cream

1 teaspoon almond essence

1/2 tablespoon unflavoured gelatin powder

1/4 cup granulated white sugar

2 tablespoons of cold water

Toppings

1 container of raspberry fruit puree

1 bottle Ambrosia’s Passion Fruit Curd

1 cup of melted chocolate chips

Method

Dissolve gelatin in cold water and allow to swell for 10 minutes
Add whip cream, milk and sugar to saucepan and simmer
Remove from heat once the sugar has dissolved
Add almond essence and let cool for 5 minutes
Add gelatin and stir until dissolved
Pour the mixture into glasses or cups
Set these in the freezer for 2 – 4 hours when the mixture resembles the texture of jello
Remove them from the freezer as it should not become frozen or icy
Spoon on the mixture’s surface 1-2 tablespoons of preferred topping (passion fruit curd, melted chocolates and raspberry puree) per glass or portion cup of gelatin cream.
These are now ready to serve
You can also set them in the refrigerator if you do not decide to serve them (to store cover with plastic wrap if using glasses without lids)
This mixture makes 4 servings in small glasses

N.B.

To make this dessert completely lactose intolerant substitute the dairy cream for coconut cream
Portion cups can be used instead of glasses since portion cups have lids on them
Monitor the panna cotta cream after 1 hour in your freezer because it will be near ruined if it becomes frozen
You can use whatever topping you like

Coconut Flour Kitchen Adventure

Posted on May 31, 2016by admin

I have been dying to try coconut flour as an alternative flour for quite some time. Coconut flour is actually the dehydrated white meat from the coconut. The milk is separated from the meat and the meat is then dried until it reaches to a powder like consistency. One day whilst perusing my favourite gourmet grocer’s shop, LevelUp Supplement Store, I found my beloved alternative on the shelf and at a discounted sale price too! Of course I bought it and took it home with me. I could not wait to get to my kitchen as I was already day dreaming about what to create with this new fascination. I found a plethora of recipes online. I also found more information on the benefits of coconut flour. These included aiding metabolism, high fiber content, low glycemic properties as well as helping with digestion and cholesterol levels.

However, I needed to integrate the taste of the coconut flour into my regular diet with my West Indian palate. It is quite unusual that one would find someone who associates feelings with food. Nevertheless, I am one of those who attaches profound sentiments to food; flavor, appearance and scent. So coconut flour evokes happy feelings for me with immediate vibes of the tropics and breezy days. Chocolate chip cookies are also very comforting for me. So I decided to stick to one recipe and make some mini coconut chocolate chip cookies. These would be gluten free so I can definitely eat as much as I wanted without a care in the world! The reason I chose to do mini versions was purely because I had never worked with coconut flour so I did not know if I would like the end result. Of course they puffed up like mini muffins and so I decided the appropriate term for this recipe should end in muffins rather than cookies. I am also one who does not give up so I tried this same recipe again with a regular sized cupcake pan and I acquired a flatter cookie. I loved both versions but I prefer the bite size ones more!!!

See my recipe below.

Coconut Chocolate Chip Muffins (Minis)

1/3 cup coconut flour

1/4 cup powdered sugar

1/4 cup oil

1 teaspoon almond essence

2 eggs

1/3 cup dark chocolate chips

20 mini cupcake liners

Method

Pre-heat oven to 350 degrees Fahrenheit
Mix the dry ingredients; coconut flour, sugar
Mix the wet ingredients; almond essence, eggs, oil
Add wet ingredients to dry ingredients and mix until well combined
Add chocolate chips and fold the mixture
Set liners in mini cupcake or mini muffin tin
Add 1 tablespoon of mix to each liner
Any extra batter can be spooned into the cups
Smooth out the surface of the batter in each cup (to look fairly even)
Place the tray in the pre-heated oven and bake for ten minutes
Allow to cool for ten minutes and then enjoy!

N.B.

They are great to serve at your next brunch or cocktail party.
If you prefer a healthier cookie substitute sugar for maple syrup and the oil for coconut oil.
This same mixture can be used to make coconut chocolate chip cookies. Substitute the mini pan and mini liners for regular cupcake pan of 12 servings with regular sized liners. Spread out each mixture in the liner to be even. Bake them and when you are ready to eat them peel off the liner.