by Vanessa

Avocado On Toast: Seven Ways

September 1, 2014 in RECIPES by Vanessa

First seen sprawled across the pages of bon appétit and later devoured in the more familiar local island eateries of Mahogany House and The Great House on Kamalame Cay, I quickly realized avocado on toast had found itself on the food trend list. Considering it’s a childhood favourite of mine, and a fruit currently ripe for the picking in the islands, I decided to try my hand at ‘artisanal toast’, taking a simple dish to seven mouth-watering alternatives.

Ingredients: Cream Cheese, Chives, Lox (salmon), Dill, Capers, Lemon

Ingredients: Avocado, Lemon, Lemongrass + Pistachio

Ingredients: Avocado, Sun Dried Tomato Hummus, Spicy Sprouts + Inagua Sea Salt

Ingredients: Avocado, Tomato, Swiss Cheese + Garlic Powder

Ingredients: Avocado, Basil, Lemon + Garlic

Ingredients: Avocado, Cucumber, Radish, Diced Onion, Olive Oil

Ingredients: Avocado, Goat Pepper, Tomato, Cilantro, Lemon, Garlic, Salt + Pepper

by Vanessa

Ansell’s First Annual Crawfish Feast

August 15, 2014 in RECIPES by Vanessa

In the spirit of tradition, this past weekend, we hosted our first “Ansell’s Annual Crawfish Feast.” A celebration of the August 1st opening of the season and in truth, an excuse to entertain. Even though in time for the celebration I didn’t check “spear my first crawfish” off from The Experience List, friends shared their bounty and I had more than enough tails to stuff Crawfish Rolls, a recipe previously shared on the blog here. Well aware that I am still very much gaining a sense of confidence in the kitchen, I prepared a menu that included this quick grill watermelon recipe and mangos wrapped in proscuitto, as opposed to the expected melons; two creative dishes that certainly impressed guests and both requiring minimal effort, not to mention the latter a nod to mango season. My real effort however was reserved for making Bahamian macaroni + cheese, a dish I had never tried my hand at before. Instead of baking it in a square pan I went the less traditional route and used a cupcake pan and found the bite-sized portions more approachable and party-friendly. I am still perfecting the recipe but once I do I’ll be sure to share it.

In addition to glasses overflowing with Pouilly-Fuisse Domaine Saumaize Michelin Clos sur la Roche from Young’s Champagne – a recommended compliment to any crawfish dish – we also had set up a bloody mary and bloody caesar bar which encouraged guests to customize their own drinks using the following:

  • Tomato + Clamato juice
  • Vodka + Gin
  • Scrappy’s Celery Bitters from Young’s Champagne
  • Crisp bacon strips
  • Celery stalks
  • Lime + lemon wedges
  • Inagua sea salt + chilli powder, to rim the glasses
  • Bahama Bloody Mary Mix
  • Angosture bitters
  • Tabasco + Worcestershire sauce
  • Ice, I froze tomato and clamato juice in ice trays the night before as naturally drinks tend to quickly water down in the tropics

In all it was a great way to mark the season and we are already looking forward to next year’s Ansell’s Annual Craw Feast!

P.S. Invitation created on my favourite online stationer, Paperless Post.

by Vanessa

BAHA Links No. 74

August 14, 2014 in BAHA Links To Love by Vanessa

1. Enter for a chance to win a 5 day trip to Grand Bahama island, when participating in the “Bahamas Best Beaches” photo competition. (

2. { PARADISE IN THE PRESS – EXUMAS } The Exumas made T&L’s World’s Best Islands list. (

3.  { ISLAND “I DO” – ELEUTHERA } The photographs of this wedding at Rainbow Inn truly capture the natural beauty of Eleuthera. (

4. This clever DIY conchshell succulent is so easy and will surely compliment any coastal tablescape. (

5. { ISLAND RECIPE } As avocado season has just begun in the islands, I would like to try my hand at these cucumber rolls with creamy avocado. (