The Food & Drink Guide recipe vault offers a melting pot of flavours from Antigua & Barbuda. The recipes capture the essence of modern Caribbean cuisine, but also reflect the multicultural personality and diverse foods presented by the islands’ restaurants, resorts, chefs and merchants. Our recipes and cocktails are provided by the many talented on-island professionals.
Champagne Sangria Cocktail
Cocktail by Lisa Farara WSET Hons.
Quin Farara Wines Spirits & Tobacco Merchants
The strength of this golden-yellow Champagne is immediately pleasing to the nose while its complexity explodes on the palate. Shot on location at Cecilia’s High Point Café, Dutchman’s Bay, Antigua.
Jerk Seasoning Rub
Recipe by Damien Shillingford
Owner of ICho (It’s Hot!) Jerk Grill, Massacre, Dominica
There are numerous of variations on this classic seasoning rub that originated in Jamaica.
Garlic-Herb Seared Grouper with Sweet Potato Custard and a Seafood Foam
Recipe by Chef Christopher Terry,
Line Chef at Jumby Bay Rosewood Resort
A delicious Caribbean fish recipe with a contemporary twist.
Champagne Frutta Spritz Cocktail
Cocktail by Lisa Farara WSET Hons.
Quin Farara Wines Spirits & Tobacco Merchants
FRUTTA Winespirit is the first alcoholic drink of its kind to fuse fruits, wines and spirits into an all natural, incredibly fruity, aperitif! Shot on location at Cecilia’s High Point Café, Dutchman’s Bay.
Classic Champagne Cocktail
Cocktail by Lisa Farara WSET Hons.
Quin Farara Wines Spirits & Tobacco Merchants
Moët Impérial is the House’s iconic champagne. Created in 1869, it embodies Moët & Chandon’s unique style, a style distinguished by its bright fruitiness, its seductive palate and its elegant maturity. Shot on location at Cecilia’s High Point Café, Dutchman’s Bay, Antigua.