Mark receiving his award from Martha Gilkes
At the tenth annual Concours du Chefs Awards at the Antigua Charter Yacht Show 2009 sponsored by Boat International, Piper Heidsieck champagne, Dockwalk magazine, and LIAT, we won 2nd prize in Category 3 for Sail & Motor yachts under 90 feet.
Chefs were asked to prepare a Caribbean themed buffet brunch consisting of between 4 to 10 dishes and a baked goods basket, accompanied by an alcoholic and non-alcoholic beverage.
The judges assessed the entries for the most innovative interpretation of the Caribbean themed buffet brunch; the taste and presentation of the food; the chef’s ability to perform under pressure; and finally the chef’s hygiene and knowledge of handling food safely. It was also most important to make the brunch as Caribbean in nature as possible.
Mango & Orange Smoothie
Coffee Banana Cooler
Home made plaited bread with Nutmeg Jam
Banana & Walnut Bread
Salt Cod Kedgeree
Red Snapper with Eggs Benedict
Sweet Potato & Bacon Rissoles
Creamy Chicken Curry served on Open Rotis
Mahi Mahi Fishcakes with Lemon Butter
Dorado Stacks with Salsa Verde
At the gala award ceremony hosted by the Antigua Charter Yacht Meeting at the Inn at English Harbour on the penultimate day of the show, Mark was thrilled to accept the 2nd place award from the team of judges that consisted of prize winning mega yacht chefs and restaurant owners. We understand from the judges that standards were extremely high and they had a difficult time deciding the placing for the awards.
This is the second culinary contest that we have won in the last 4 weeks, having won 1st prize at the VI Yacht Show – see below.
Click here to see an interview with Mark.
Pacific Wave Tropical Fruit Mini Pavlovas served with a Mango Coulis.
This is an excellent dessert ideal for the Caribbean. You can substitute the strawberries for kiwi and passion fruit when available.
1. Preheat the oven to a very low temperature. Draw eight 3.5” circles onto a large sheet of baking paper. Grease an oven tray; place the paper, marked side down, on tray.
2. Beat the egg whites in a large bowl with an electric mixer until soft peaks form. Use the freshest eggs you can get. Go and squeeze a chicken if you have to. Egg whites are the most important part of this recipe so use the best. We always use organic eggs as being farmers we know what conventional chickens are fed. Gradually add the sugar, continue beating until the sugar is dissolved (about 10 minutes).
3. Divide the mixture evenly among the circles, then shape using a palate knife into a flatish dome about 2” high and within the circular boundary you drew on the grease proof paper.
4. Bake in a very slow oven for about 30 minutes or until crisp and dry. Cool the pavlovas in the oven with the door ajar.
1. Place the sliced mango into a food processor with the orange juice and Cointreau and work until smooth.
2. Chill for at least 1 hour.
1. Place one individual pavlova onto the serving plate then top with 2 heaped table spoons of fresh whipped cream. Drizzle the pavlova with the mango coulis so that it runs down the sides. Top the cream with the sliced mango & strawberries. Finally sprinkle with the shaved dark chocolate.
2. Decorate the serving plate with sliced strawberries and additional mango coulis.
3. Eat and smack your lips.
6 very fresh organic egg whites
12 oz fine caster sugar
10 fl oz thickened cream, whipped
1 ripe mango, peeled & sliced thinly
16 strawberries, thinly sliced, discard the ends
Block of dark chocolate, shaved for decoration
Grease proof paper
For the Mango Coulis
1 ripe mango, sliced
4 fl oz freshly squeezed orange juice
2 tablespoons Cointreau liqueur
