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Where When How March/April 2017 : Page 118

EAST CAICOS LEMON SHARK SPRING ROLLS GUINNESS OXTAIL STEW dish and loved the complementary sweet potato smash. My favourite dining companion had only one word to describe the Crusty Grouper, “divine.” Fillets of moist, lean, succulent grouper were coated in a mar-vellous almond herb crust and drizzled with an arugula pesto and served on a bed of sensational roast Caicos pumpkin risot-to. My customary tasting portion left me hankering for another bite, and another. The Tamarind BBQ Baby Backs went to our biggest rib aficionado. Smothered with Chef Nik’s Tropical Tamarind Gourmet BBQ Sauce, this foot-long rack of baby backs was sweet, sticky and satisfyingly smoky. What’s his secret? “I do something special with them – I can’t tell you much. But I do something very special with them ahead of time,” he grinned. My Guinness Oxtail Stew was fabulous-ly spiced and fall-off-the-bone tender. What a surprise to find butter beans bathing in the aromatic sauce, soaking up all the flavour. Nik suggested adding a little jerk sauce. That hit it out of the ballpark. The Old Field Curry Goat was just as savoury. Marinating and slow cooking ren-dered the meat completely tender and full of concentrated curry flavour. My sides of North Caicos roast corn, a cool, crunchy coleslaw and mixed Caicos beans & rice made this indigenous feast down-home delicious. And there’s more – Jerk Lamb Rack, Jerk Rubbed Chops, Peeping Mahi, Cracky Reef Tacos, Caicos Reef Curry, Harbour Risotto, and several lobster dishes includ-ing his incredibly popular, whole Lobster Thermidor. Desserts also come with a twist and Chef Nik enlists restaurant manager Florian’s cake and pastry skills and explains, “We wanted to keep it tradition-ally local, but we wanted to put an interna-tional twist to it. We come in the kitchen twice a week and we put together these desserts.” The Haitian Mango Crème Brulee was exquisite. Haitian mangoes make all the difference, they are super sweet and unbe-lievably juicy. I once read that the best place to truly enjoy a mango is in the sea. We discovered we were tonight’s test group for the new Black Forest Cake, a double-decker delight with two layers of 118 • • • • • MARCH/APRIL 2017 “Where When How -Turks & Caicos Islands”

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