Food

Participants in the Tabanca in the Kitchen: Passport to New Orleans session pose with their completed dishes on Monday.
April 16, 2026 by Krysta Anderson/Staff Reporter -

JFDK comforts post-carnival blues with Tabanca in the Kitchen

Jamaica Food and Drink Kitchen kicked off its Tabanca in the Kitchen series on Monday night with Passport to New Orleans. The vibe and energy of the quaint culinary space set the tone for the evening. So too were the drinks and dishes the group was preparing. Thanks to Visa, attendees were ready to embark on this culinary journey.

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Mushroom soup from ‘The Beetlebung Farm Cookbook’ by Chris Fischer with Catherine Young.
April 16, 2026

Recipe | Mushroom soup with parsley and egg

Shiitake mushrooms from North Tabor Farm, on Martha's Vineyard, inspired this recipe from Chris Fischer's cookbook The Beetlebung Farm. For this soup, you can replace the chicken stock with…
Chef Jacqui Tyson’s Luxe Privé Gourmet Box offers an elevated take on the classic picnic experience, featuring Bellini Cipriani prosecco, charcuterie in a cup, smoked marlin with a French-inspired twist, and a croissant and cupcake pairing designed as a
April 9, 2026 by Nyoka Manning

Le Dîner en Blanc Jamaica teases gourmet experience

Long before the final location is revealed and white-clad diners take their seats beneath the night sky, the culinary experience of Le Dîner en Blanc Jamaica begins with a picnic basket, thoughtfully…
Roasted carrots topped with spinach-parsley pesto.
April 9, 2026

Recipe | Roasted carrots with spinach parsley pesto

Roasted carrots are one of the simplest and most colourful ways to round out a holiday meal, and carrots and Easter go together like … well, carrots and bunnies. But what if I told you that with just…
A rich, spiced Jamaican Easter bun, baked to perfection and ready to be shared.
April 2, 2026

Chef Nichola McBeam reimagines classic J’can Easter bun

In many Jamaican homes, Easter starts in the kitchen, with a bun in the oven and the scent of spice filling the room. It’s a familiar ritual that has become a cherished part of the culture,…
Courvoisier Global Chief Blender Thiabut Hontanx told ‘The Gleaner’ the world-famous spirit is shifting to a brand which “is more fun, passionate and open to a younger audience”.
April 2, 2026

Pass the Courvoisier

While multiple Grammy Award-nominated rapper Busta Rhymes brought French cognac to mainstream attention with his 2002 hit, Pass the Courvoisier, the spirit’s Global Chief Blender, Thiabut Hontanx,…
Spicy bourbon chicken served with a side of sauteed garlic butter vegetables and beef pumpkin soup.
March 26, 2026 by Omar Tomlinson

A family legacy brought full circle

Hearty flavours of her Nana’s home-cooked fare still vividly flicker in attorney-at-law Tanya Golaub’s memory bank. Thirty-two years since her passing, the adoring granddaughter can easily conjure up…
Sporting a winning smile while mixing his signature drink, entitled bare essentials, Matthieu Duval moved on to the second round and was subsequently crowned the King of Cocktails.
March 26, 2026 by Krysta Anderson

Matthieu Duval makes ‘Istry’ as first King of Cocktails

Five flavour specialists celebrated Bartender Week on Tuesday night with a mix-off on the rooftop of 100 Restaurant. After two rounds, Matthieu Duval, who put on a showstopping performance, was…
Chef Scotley Innis’ lobster gnocchi combines tender lobster with pillowy gnocchi and a Jamaican twist.
March 19, 2026

Chef Scotley Innis elevates Jamaican flavours

Born in the Bronx to Jamaican parents, Chef Scotley Innis is known for reimagining traditional Caribbean flavours through a contemporary lens. These bold flavours took centre stage at Kuyah during the…
Courvoisier grand sidecar.
March 19, 2026

From VS to XO: 3 Courvoisier cocktails to try

Explore the legacy of Courvoisier through three cocktails that reveal the distinctive character of Courvoisier’s signature expressions, VS, VSOP, and XO. THE GALA INGREDIENTS – 1½ oz VS –…