Serves 4

INGREDIENTS:

1⁄2 Antigua Black pineapple, peeled, finely diced
1⁄4 fresh Cantaloupe melon, finely diced
1⁄2 small red onion, finely diced
2 cloves garlic, minced
4 seasoning peppers, minced
2 tsp fresh herbs (mint, thyme & cilantro), chopped 2 small tomatoes, finely diced
2 limes, juiced
Salt & pepper to taste

METHOD:

Evenly combine all ingredients in a bowl. Cover & refrigerate. Serve with homemade plantain chips

Serves 4

INGREDIENTS:

1 ripe avocado, de-pitted, skin removed, diced
3 ripe passion fruits, pulp only
1 small red onion, finely diced
½ tbsp lime juice
4 sprigs fresh cilantro, chopped
A pinch of natural sea salt & black pepper

METHOD:

Use a fork to mash the avocado to your desired consistency. Leave a few chunks of avocado for texture in the guacamole. Add passion fruit pulp, onion, lime juice, mix well add cilantro and salt and pepper to taste.

Serves 4-6

INGREDIENTS:

1 lb Sorrel sepals, seeds removed
1” of fresh ginger, grated
1 tsp whole cloves
2” cinnamon bark
Peel of 1 orange
2 litres of water
5 tbsp brown sugar
4 oz overproof white rum

GARNISH:

4 fresh orange slices

METHOD:

Add sorrel, ginger, cloves, cinnamon, orange peel and water to a pot and rapidly bring to the boil.Take pan off heat. Once cooled, place in the fridge for 24 hours. Remove from fridge, strain and add sugar and rum to taste. Garnish with orange slices.

INGREDIENTS SWEET POTATO CUSTARD:

1 cup sweet potatoes, peeled, boiled & mashed
1 cup of milk
2 tbsp. brown sugar
2 egg yolks, beaten
½ tsp. salt
1 tsp. cinnamon
1⁄4 tsp. nutmeg

INGREDIENTS: GROUPER

4x 6 oz. of grouper fillets
200g butter
½ onion, roughly chopped
4 cloves garlic, crushed
Sprig of rosemary and thyme
Salt and Pepper

INGREDIENTS: SEAFOOD FOAM

1 cup fish stock
1 ½ cup olive oil
Salt and pepper to taste

Line Chef Christopher R. Terry

METHOD Sweet Potato Custard:

Preheat oven to 325º degrees. In a medium bowl combine sweet potato and milk, blending well. Add sugar, egg yolks, cinnamon and nutmeg and mix thoroughly. Pour mixture into ramekins and bake for 20-30mins., or until inserted knife comes out clean.

METHOD Grouper:

Season grouper fillets. In a large skillet, heat butter until hot, place fish in pan and sear until golden brown. Remove from pan. Add the remaining ingredients to the pan and sauté. Turn fish and return to pan. Place into oven for 5-7 mins., or until fish has reached required doneness.

METHOD Grouper:

Heat stock, while whisking or using a hand blender slowly add oil. This action will create foam to form on top of the liquid. Scoop off the foam and garnish dish