Cocktail by Bartender Daniel “Timmy” Thomas
Winning bar tender for the 2010 Mango & Pineapple Competition.
Vegan Chickpea Steaks with Grilled Vegetables
Appetizer by Chef/Business Owner Olvanah Burdette
A delicious dish for vegans or vegetarians.
Mango Pineapple Crumble Pie
Dessert by Chef Brian Samuel
Antiguan Crumble Pie
Caribbean Conch Chowder
By Executive Chef Colleen Simpson
Caribbean Chowder
Curried Codfish with Johnny Cakes
by Chef/Owner Selwyn James
A nice Antiguan lunch ~
Mango and Jelly Coconut Crepe with Mango and English Harbour Rum Butter Sauce (Dessert)
by Chef/Restaurant Owner Carl Thomas
You will go coconuts for this Antiguan Crepe!
Antiguan Bread Pudding with English Harbour Rum Butter Sauce
by Chef/Restaurant Owner Carl Thomas
Everyting Local, something for your sweet tooth.
Mango Pineapple Strawberry Slaw with Lemon Sorbet
Dessert by Chef Marvis Brade
A refreshing tropical explosion – cool off Caribbean style.
Supreme of Chicken with Julie Mango Mousseline and Mango Carob Sauce
Main dish by Sous Chef Jeremiah Nathaniel
A light meal that fulfills your crave and fills your belly.
Mango Seafood Water with Pepper Sticks
Appetizer by Chef Brian Samuel
A mango infused seafood soup – an explosion for your taste buds.
Roasted Goat Leg Marinated in Wadadli Beer with Mushroom Stuffing served with Curried Plantain
by Chef/Business Owner Julian Waterer
This recipe takes some more time, but once completed it is a delicious feast!
Green Banana Salt Fish Balls with Breadfruit and Vegetable Salad
Appetizer by Chef Gwen Tonge
This recipe is in Loving Memory of Cooking Magic TV Presenter Dame Gwendolyn Tonge. Auntie Gwen as she was fondly known wrote one of the first collection of Antiguan & Barbudan recipes with her traditional Cooking Magic books.
Sweet Mango & Soursop Spring Rolls with West Indian Cherry Syrup
Recipe by Executive Chef JEAN FRANÇOIS BELLANGER
Coconut Grove Restaurant
A deliciously sweet and tasty Caribbean alternative to Asian style Banana fritters.
Pan-seared Red Snapper with Parmesan Risotto, Tomato Salsa and Arugula Pesto
Recipe by Head Chef Angella Joseph
Boom at Gun Powder House
A delectable Pan-seared red snapper, with Parmesan Risotto, Tomato Salsa and Arugula Pesto.
Lobster Au Gratin served with Fresh Coconut Milk Rice
Recipe by Head Chef Wentworth Barnes
Pillars Restaurant at The Admiral’s Inn, Nelson’s Dockyard National Park, Antigua
To Help conserve Spiny Lobster as one of our favourite seafood resources Antigua & Barbuda have introduced closed seasons for fishing this species.
Crispy Deep-Fried Louisiana Gulf Shrimp with Avocado Aioli, Red Onion Gastrique and Wadadli Beer BBQ Sauce
Recipe by Private Chef/Caterer Albert Creese
Chef4Rent Events
Enjoy this great Caribbean appetizer with a Southern Twist.
Chef Albert Creese can be booked for as a private chef for weddings and private occasions.
Ginger-Papaya Sunrise Tequila based cocktail
Recipe by Mixologist Troy S.George
Carmichael’s Restaurant, Sugar Ridge Hotel
Ginger-Papaya Sunrise has a hint of a margaritas to it with a tequila base which pairs well with the
delicately flavoured fruit.
Fettuccine Con Gamberoni All’italiana Italian Fettuccine with Jumbo Shrimp
Recipe by Cristian Cristicchi
Ticchio Italian Food & Wine Restaurant
A traditional Italian dish prepared with ingredients sold at Ticchio. Best served with 2013 Jermann Sauvignon, Friuli-Venezia Giulia, Italian wine.
Pan-seared Red Snapper with Banana Ketchup served with Vegetarian Pepperpot served in Green Plantain Crisps
Recipe by Executive Sous Chef Rodrick Beazer
Curtain Bluff Resort
A delectable pan-seared red snapper, served with Antiguan pepperpot, banana ketchup, plantain crisp and locally grown sundried tomatoes.
Antiguan Fish Broth
Recipe by Chef Marvin George
Hermitage Bay Resort
This extremely healthy recipe uses no oil or butter and the fish is gently cooked in the seasoned broth keeping it moist and not masking the delicate flavour of the fish.
Beachside Sunset cocktail
Recipe by Bartender Jermaine Dyett
Coconut Grove Restaurant and Beach Bar, Dickenson Bay, Antigua
Signature Cocktail drink by Coconut Grove’s longstanding bartender
Braised Pork Belly with Orange-Carrot Purée and Caramelized Apple Balls
Recipe by Executive Chef Mitchell Husbands
The Bay at Nonsuch Bay Resort
Braised pork belly with a fruity addition
Lentil-Butternut Squash Risotto with Spiny Lobster Tail
Recipe by Executive Chef Mitchell Husbands,
The Bay at Nonsuch Bay Resort
An Italian recipe with a Caribbean twist
Salt Crusted Whole Baked Fish
Recipe by Chef Alessandro Moncada and Riccardo Giuli
Cambusa Italian Restaurant and Bar
This technique of baking fish is simple and produces an exceptionally moist, perfectly seasoned fish with little effort.
C.G. Real Deal cocktail
Recipe by Bartender Jermaine Dyett,
Coconut Grove Restaurant and Beach Bar, Dickenson Bay, Antigua
Signature Cocktail drink from Coconut Grove’s longstanding bartender
Juicy Susie's Mozzarella-Pineapple Burger with Eggplant Caponata
Recipe by Chef Rochelle Anthony and Chef Christopher Terry,
Sandals Grande Antigua and Jumby Bay Resort
Rochelle and Christopher of The Smoking Grillers BBQ team from Antigua wooed crowds at the Cattleman’s BBQ Competition in San Juan, Puerto Rico with their Juicy Susie’s fully loaded burger
Antigua Black Pineapple Gazpacho
Recipe by Chef Kersley Vencatachellum
Jacqui O’s Beach, Bar & Restaurant
A sweet Antiguan twist on a classic gazpacho recipe
Grilled Wahoo with Mango Pineapple Sauce
Recipe by Chef Nigel Joseph,
Nigel’s Restaurant and Bar – Formally, The Blu Pineapple Restaurant and Bar, Trade Winds, Antigua
Locally line-caught Wahoo fish steak
Tropical Salsa with tomatoes, pineapple and melon
Recipe by Chef Julian Waterer,
Chef’s World Antigua
Quick and easy Caribbean inspired side dish.
Passion Fruit Guacamole with Avocado and Red onion
Recipe by Chef Julian Waterer,
Chef’s World Antigua
Quick and easy Caribbean inspired side dish.