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.
Melted Chocolate Panna Cotta
Chocolate Baking by Edd Kimber
This panna cotta is layered to create a visually impressive dessert that is actually much easier to make than you might imagine.
Chocolate Orange Jaffa Cakes
Chocolate Baking by Edd Kimber
Inspired by the British supermarket favourite, these little cakes are topped with orange jelly and coated in dark chocolate.
Chocolate Orange Meringue Tumble
Chocolate Baking by Edd Kimber
Inspired by a dessert made by chef Jeremy Lee, at London’s Quo Vadis, this is a giant pile of cocoa-swirled meringues sandwiched together with cream and dotted with orange segments.
