Pelau
TRINIDAD & TOBAGO
Pelau, sometimes called pilaf in older texts, is a one-pot hearty and layered classic from Trinidad and Tobago.
Jerk Chicken
JAMAICA
Traditionally cooked over pimento wood, jerk seasoning originated with the Maroons in Jamaica, who used it to preserve and flavour meat.
Seafood Creole
HAITI
Seafood Creole is a dish that speaks to Haiti’s layered culinary history. Its name and foundation come from the island’s French colonial past.
Pholourie
TRINIDAD & TOBAGO
Pholourie is a savory fried snack with deep roots in Indian cuisine, brought to Trinidad and Tobago by indentured labourers.
The Roving Gourmets | Red Elephant
Dennis & Rosamund Knill
Icons take time to evolve but the portents are exceptionally good for one of Auckland’s best restaurants.
