Tag Archives: Featured

Our Autumn Recipe – Fish Tea Appetiser

Here’s an island family favourite – Chef Bernie’s delicious recipe for this fragrant light soup appetiser with a mild tasting fish base. The recipe is part of our VIP Sauce Club Cosy Caribbean Autumn Recipe Book.

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Recipe of the Month – Tropical Canapés

Our simple tropical canapé recipes can be quickly rustled up to wow your guests! Here are some ideas for you to try with our Tropical Range of sauces. Our sauces also make delicious easy dips which you can serve with a number of different crudités. Pop these together for a real wow factor. It’s well worth the effort – your friends will love them!

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Chef Bernie wins 4th award in 3 months!

We were blown away at Guildford Cheese and Chilli Festival when we received our fourth award in just 3 months! Our Guildford winner was our Sweet Pepper and Ginger Sauce, coming first in the Mild Sauce category.

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Banana Ketchup Chicken Curry

I have to say this is one of the best curries we have eaten this year! I hear some of you saying ‘Banana Ketchup’ thats weird and we say yes it is but don’t knock it until you’ve tried it!

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Smokey Hot Lamb with Beetroot

This is the time for slow cooked casseroles, deep winter colours and food to keep you warm. The beetroot gives it extra colour and a tasty, slightly earthy flavour, just don’t wear a white T shirt when you are eating it.
Recipe serves two hungry people, best cooked in a slow cooker or casserole
Cook for 4 hours on high heat in a slow cooker, longer on a low heat OR casserole in the oven for 2 hours on 180℃

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Caribbean one pot with dumplings

This is a Caribbean one pot that we used to make back home it’s very filling and will keep you for the whole day. It’s a Caribbean equivalent to a British stew! If you want a more spicy version add a teaspoon of my very hot sauceContinue reading Caribbean one pot with dumplings

The Home of our Sauces

The last few weeks have been really exciting for us, not only have we been on BBC radio Solent doing a sauce tasting, but we have also been talking to lots of interesting people about our sauces.

Meeting new people always gives us an opportunity to share stories about our sauces but last week we realised we very rarely tell the story of how our sauces began.

Bernie and I met in St Lucia sixteen years ago this Christmas. We built our first home together on a patch of land which  Bernie’s Dad James rents from government.

James has lived on ‘his’ land for over 40 years, tending his cow, growing his produce and swinging his machete at the wayward branches of the trees and bushes which thrive in this hot damp fertile climate.

We built our plywood house with its hot tin roof, over several weeks to the sounds of Bob Marley  coming  across the valley from the one and only house in the area with electricity and a stereo.

The Farm view from houseWe raised our house up on stilts so we could enjoy the most spectacular views across the valley down to the crystal blue ocean and the wonderfully golden sands. Every morning Bernie would walk down the steep rocky track to collect water from a  communal standpipe.

Life was simple, we would collect our mango’s, coconuts, and bananas from the trees outside our house. We spent our days lazying on the beach or shopping at the  local fish market for dorado, tuna or swordfish.

We spent our evenings listening to the song of the tree frogs and cooking a meal of fish, plantain, dasheen, lentils and rice on our little gas stove. Every meal was always accompanied by one of Bernie’s wonderful home made sauces.

When we came to the Uk life got way more complicated and we exchanged our plywood house for a 3rd floor flat and our sea view for a view of Southampton student blocks!  And instead of collecting our fruit from our own trees we started buying our mangos and bananas from Axtons one of our lovely wholesalers.

So our sauces and their unique and special tastes always remind us of  that wonderful year we spent in St Lucia. Our banana ketchup was created on Christmas Day as an accompaniment to Fish Stew and reminds us of sitting outside in the heat sharing a meal at sundown.

This year Bernie and I have decided to celebrate Christmas the St Lucian way with Fish Stew accompanied by Bob Marley and a little banana ketchup.

So however you are celebrating Christmas we hope you have a wonderful time and if you do try one of our sauces then may you experience a ray of Caribbean sunshine to light up this dark time!

Happy Christmas and a brilliant 2016