Always a popular option when your fridge is empty, or if you just don’t want to cook, take-out dining in Bermuda has boomed over the last two years with the launch of the Sargasso Sea food delivery app. 

 Add a pandemic into the mix and your take-out options are no longer limited to trusty fast food, sushi, or curry options. Fine dining restaurants now offer upmarket take-out food, and a wider variety of restaurants cater or deliver whole dinner parties. Want to get out of the house, but don’t want to risk going inside? ‘Curb side pick-up’ has become a new phrase in our vocabulary. Spoilt for choice? Here are some ideas: 

FOR THE WHOLE FAMILY: 

Specialty Inn: A veteran of the Bermudian take-out scene, Specialty Inn literally has something for every member of the family including take-home pizza making kits for the kids. Collector’s Hill; specialtyinn.bm 

Village Pantry: A family restaurant with a child-friendly menu, the Village Pantry is renowned for their delicious cuisine for difficult diets. 8 North Shore Road, Flatts; villagepantry.bm 

DINNER PARTY FROM HOME: 

Bolero: Traditionally considered more of an eat-in restaurant, you can now enjoy their ‘bodacious burgers’ to go as well as any of their other mouth-watering starters, mains, sides and ‘afters’. 95 Front Street; bolerobrasserie.com 

Portofino: Don’t see the dish you want on their take-out or catering menus? Call them up and they will strive to provide whatever your tastebuds require. Their staff will deliver your dinner party food in advance, with instructions. Portofino-made cocktails optional. 20 Bermudiana Road; portofino.bm 

IN-HOUSE DATE NIGHT: 

Huckleberry: The HB@Home section of Huckleberry’s website has everything you need to make your date night delicious. Be warned: You might fall out with your loved one over the last butterscotch pecan cronut. 61 Pitts Bay Road; huckleberrybda.com 

Harbourfront: Meat, veggie, fish, or sushi lovers are all catered for on Harbourfront’s take-out menu. Lay it out in style on your table and voila! A five-star meal to go. 40 Crow Lane; harbourfront.bm 

TAKE OUT AL FRESCO: 

Gulfstream: Conveniently located above Horseshoe Bay, pick up a Gulfstream pizza before heading down to your ready-made beach picnic. 117 South Road; bermuda-dining.com/gulfstream 

Burger shack: Carry out your loaded burger, salad or dessert from this Bermudiana Road eatery and enjoy it with the view from Barr’s Bay Park. 10 Bermudiana Road; burgershack.bm 

Wahoo’s: What better way to enjoy the views and ambiance of the Olde Towne than with a fish sandwich or box of wahoo nuggets in hand? 36 Water Street; wahoos.bm 

 WORKING FROM HOME FIX: 

If you’re stuck working from home and missing the office kitchen supplies or the convenience of being in the City, hop onto Sargasso Sea and order a caffeine fix, pick-me-up smoothie, tasty mid-morning snack or filling lunch from Brew, Devil’s Isle, The Hamilton Pastry Shop or Nonna’s Kitchen. 

All the above restaurants will deliver either via Sargasso Sea (sargassosea.app) or Five Star Home Delivery (fivestarhomedeliveryrds. com), (or both), or you can arrange curb-side pick-up. Not all take-out menu items are available for delivery. 

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As the kid of restaurateurs, I spent my youth in restaurants. But seeing it from the inside, I was constantly reminded that the industry is often unforgiving. The past 20 years have shown this to be true, with many restaurants shuttering their doors or having to reinvent themselves in less than savoury economic times.

As a culture, we love to eat out, and many restaurants changed with the times or suffered the consequences. Some of the more nostalgic will remember places like MR Onions, which closed in 2007. If you were a kid in the 90s, you got a kick out of ordering the “chicken lips” or snacking on moreish onion bread. Other favourites that ultimately closed their doors in the past two decades, just to name a few, include Blackhorse Tavern, Green Lantern, Bombay Bicycle Club, Spring Garden and Buckaroo.

Reinvention defined the past two decades. The Newport Room at the Fairmont Southampton Princess received a AAA Five Diamond Award in 2006, the first for the Caribbean region. But, by the end of the decade, its future was in question, and in 2012 the restaurant was revamped into a gastropub. More recently, Mediterra opened in the spot and has been restyled as a Mediterranean tapas restaurant.

Hotel restaurants injected new life into the Island’s culinary scene, most notably in 2014, when celebrity chef Marcus Samuelsson opened a pop-up restaurant at the Hamilton Princess & Beach Club and later went on to open a permanent spot with Marcus’. Rosewood Tucker’s Point, The Loren and Rosedon have all updated their restaurant offerings.

Along with changes in people’s tastes, the world changed significantly with a decline in tourists in early 2000 after 9/11. Restaurants looked for opportunities to attract local clientele and began catering towards international business workers. By the end of 2009, following the economic downturn, people were still eating out, but their tastes, and pocketbooks, had changed, and a drop in people living on the Island also meant closures.

One of the most significant changes has been the rise in popularity with take-out eatery style cafes and delis. In the past 20 years, casual eateries with grab and go options have continued to grow. Buzz originally opened its first outlet back in 2005 called H2O, but it quickly expanded across the City of Hamilton and inside petrol stations. There are now 10 Buzz locations. Other similar style spots that have proven popular include L’Oriental Express, Cafe 4 and Eateries, the food court in the Washington Mall. Cafe culture planted its roots on the Island with places like Devil’s Isle and Brew, which offer take out options while also keeping coffee lovers caffeinated.

one of the most significant changes has been the rise in popularity with take-out eatery style cafes and delis.

Despite that, people are taking a chance in the industry, and new restaurants have opened over the past 20 years. In early 2000, the sushi craze took off, and spots like L’Oriental, Yashi, Harbourfront, Pearl and Blu Bar & Grill continue to satisfy our love for the Japanese delicacy. Former Chamber of Commerce Restaurant Division chairman, Philip Barnett, who is also president of the Island Restaurant Group, summed it up: “[The past 20 years is] one defined by innovation and reinvention.” There are now a plethora of options, but that has made it difficult for many restaurants, he said.

“Now we have an oversaturation of restaurants, and therefore all in the sector are fighting over a diminishing local resident population. Quite frankly, it is the toughest market anyone can remember.”

The post Eating out appeared first on RG Magazines.

When Sarah Wight’s energy levels hit an all-time low in university, she turned to nutrition for a boost. It was then it finally clicked: if she wanted a different result – better digestion, less bloating, more energy and clearer skin – she would need to choose foods that built her up rather than breaking her down. Now a Nutritional Therapist at Ocean Rock Wellness, Ms Wight also teaches seasonal cooking classes at The Chef Shop in Hamilton, where she shows novice chefs how to infuse as much nourishment into each meal as possible.

RG: Earliest or favourite memory centred on food and cooking?

SW: I can’t remember a time when I wasn’t connected to cooking and eating with the seasons. As a child, my family and I spent summer holidays in Vermont. One Saturday, my mom took us to a Farmer’s Market that blew my mind. Later that night she laid out all her supplies in the kitchen and made bruschetta topped with beefsteak tomatoes, tossed fingerling potatoes in salted butter and then served fresh blueberries for dessert. It felt like an expression of creativity and connectivity to the ground we stood on; there was just so much environmental and human goodness behind the dinner.

RG: Favourite fall meal to prepare for friends and family?

SW: Cooking for me is influenced by the seasons and the idea that food can be used as a way to make us feel better. Amongst almost all researchers and defined diets, there is one similar value, and that is most people could use more plants! Plants provide vitamins and minerals to support enzymatic reactions that impact every system in our body, fibre to support the gut microbiome and anti-oxidants for anti-ageing – both inside and outside of the body. In all honesty, my kitchen skills are questionable, but the recipes and dishes I make are approachable. For that reason, my favourite autumn meal is a big arugula salad with roasted chicken and crispy roasted cauliflower, lightly toasted walnuts, red onion and a cilantro vinaigrette made in a mason jar. Rosemary roasted sweet potatoes on the table, too. I love to spotlight the forgotten beauty that is the vegetable! In my opinion, cooking for others and eating around a table is a lost art. Often what we are hungry for is connection.

RG: Go-to healthy meal to whip up when short on time/energy?

SW: If you’re looking for something quick, a frittata is probably the quickest go-to meal, and it takes 15 minutes tops. Starting with olive oil and sautéed onions, then adding in dark leafy greens and another vegetable; chopped zucchini or mushrooms are my favourites. The eggs are a brilliant source of protein which is important for lean muscle mass, but also to support other functions such as liver detoxification and neurotransmitter and hormone synthesis. I will always look for a small protein source and a vegetable as a base, especially when short on time. Our food options seem to either come from a farm or a factory, when in doubt choose the farm option.

RG: Philosophy, when it comes to food and nutrition? How did you learn that?

SW: Food is an important source of energy, and each person has different macro and micronutrient needs. Our genes play a role in it too, so adhering to labels and diets (vegan, paleo, keto) can undermine what our bodies need to function at their best. Not to mention our environment is always changing, so we need to be able to adapt and be okay with that. My philosophy is to stress less and eat more plants (but not exclusively!). Stress can affect adrenal function, compromise digestion and deplete the body of nutrients. It can be real or perceived, but the body can’t tell the difference, and the alarm bells (fight or flight hormones) go off regardless. My philosophy on nutrition is inspired by my ‘why’ which is: “it feels good to feel good”. Food and nutrition should be a celebration of health, so fear and restriction shouldn’t have a place in day to day dietary decisions.

RG: What advice would you give to others when it comes to balancing health and nutrition and a busy lifestyle?

SW: My best advice for busy individuals would be to remember your why, seek professional nutrition support for real solutions (instead of google and endless frustration!), simplify your meals and remember that no effort is too small; choices made often become habitual and rewire new neural pathways. Perfection doesn’t reflect a balanced lifestyle, but we are in a place where we have become accustomed to low energy, poor sleep and weight gain. These are all symptoms of a biochemical imbalance that nobody should have to settle for.

Roasted Broccoli, Cilantro and Lentil Salad 
INGREDIENTS

Salad (Serves 4)
1 head of broccoli, chopped into small florets
1 box or bag of arugula
1 bunch of cilantro, chopped
¼ red onion, sliced very thin
½ cup walnuts, raw
1 cup dried lentils, (soaked before cooking for 2 hours if you are sensitive, drain and rinse well)

Vinaigrette
3 tbsp. olive oil
1 tbsp. raw honey
2 tbsp. apple cider vinegar
1 lemon, zest and juice
½ tsp. sea salt

Method

Cook the lentils as per the directions on the bag with a pinch of sea salt. While those are cooking, roast the broccoli florets in the oven at 375F for 15 – 20 minutes. Strain the cooked lentils and let them cool. Whisk the vinaigrette ingredients together or shake well in a mason jar. Now toss the lentils, broccoli, cilantro and red onion in the vinaigrette and add onto a bed of arugula.
The lentil dish (without the greens) keeps for up to 3 days in the fridge. Enjoy!

This article was originally published in the Fall 2019 edition of RG Magazine.

The post The Green Cook appeared first on RG Magazines.

by Jonathan Starling

May 22^nd is the International Day for Biological Diversity that commemorates the 1992 UN Earth Summit which sought to launch international cooperation to address global sustainability issues – outcomes of this summit were the Convention on Biological Diversity, the Climate Change Convention, the Convention to Combat Desertification, the Rio Declaration on Environment and Development, Agenda 21 (an action plan for sustainable development) and the Forest Principles (for sustainable forestry).

Each year there is a different theme for the day that helps to raise awareness and coordinate activities and policy focus. The theme for 2019 is: ‘Our Biodiversity, Our Food, Our Health’.

What’s biodiversity got to do with food and health?

Biodiversity is crucial for our food security and overall health. Our agriculture is dependent on a diversity of plants, insects, habitats such as seagrasses, mangroves and coral reefs as well as the soil microorganisms and the genetic diversity of crop and livestock species.

Healthy seagrass meadows, mangroves and coral reefs are key for our local fisheries, providing not just habitats for shellfish and fish, but also key breeding grounds and nurseries for important seafood species. And just as importantly is the need for ensuring a healthy and diverse population of other animals that play key supporting roles in maintaining healthy marine ecosystems – the parrotfish for example help graze the reef to ensure healthy coral populations, healthy stocks of groupers (rockfish) and other predatory fish keep prey populations in balance, and their loss cause trophic (nutritional) cascades through the food web with unexpected consequences, often leading to a collapse of fisheries in the long-term. Which means a loss of local food security (local seafood) and jobs. Not to mention other problems such as erosion and storm damage increasing from the loss of healthy reefs, seagrasses and mangroves.

While our grocery stores may have more food options than even a few decades ago, over the last 100 years more than 90 percent of crop varieties have disappeared from global agriculture. Half of all breeds of many domestic animals have been lost, and all of Earth’s seventeen main fishing grounds are assessed as being overfished, beyond their sustainable limits. At the same time, the loss of local food production in Bermuda – in 1921 3,000 acres of farmland; in 1977 the number was just 600 acres; in 2010 only 360 acres of land was being actively used – has meant a loss of traditional and local knowledge of medicine, foods and skills, as well as radically changing the landscape of our island and increasing our dependence on food imports – undermining our national food security.

From an economic perspective, dependence on food imports translates into a loss of hard currency (economic leakages) from Bermuda and increasing our vulnerability to threats to our supply lines. A natural disaster affecting the USA’s eastern seaboard, or a shipping accident to our main cargo ship, or even international tensions could quickly lead to extreme food shortages for Bermudians. Our current agriculture cannot provide for all our needs. This is not new. In the 1981 book Bermuda’s Delicate Balance it was calculated we could at best produce enough food for a quarter of our needs – and that was with twice the amount of farmland than we have today, as well as healthier fish-stocks.

We know though that a greater genetic diversity of crops and livestock acts as a sort of insurance against disease – as well as giving more variety of taste and nutrition and preserving traditional knowledge. We also know that a healthy agricultural industry that promotes agrobiodiversity (so not mass plantation crops and dependence on artificial fertilizers, herbicides and pesticides), as well as a healthy marine environment, increases our welfare, improving our food security and Bermuda’s overall protection against hurricanes and climate change.

Okay, but what can I do about it?

There are quite a few things you can do!

To protect our marine fisheries, help look after our mangroves, seagrasses and coral reefs. This could be something as simple as helping clean up a beach or reducing your consumption of plastic – trash can cause detrimental effects to these habitats, so removing the threat benefits them. Support local fisheries, however I would ask that you help reduce the pressure on our rockfish population and choose alternative local fish instead.

Buy local produce. This ensures that we maintain a land bank of agricultural land and keeps people employed in the industry, helping reduce the further erosion of our agricultural land and skills. The famers market is an excellent opportunity to do this, including supporting small farmers. Not only does the agricultural land ensure our food security, but it also provides important habitats for our wildlife and helps maintain the Bermuda image.

Grow your own food. And grow different varieties of it at that! Why stick to your usual tomato when you can grow tastier ones? Much of the produce we import are varieties that hold up well for export. That doesn’t necessarily translate into taste and variety. But produce you grow yourself only needs to go from the garden to the kitchen – so you can expand your taste buds!

And beyond that, gardening is a healthy (physical and mental) exercise, can involve the whole family (better than Netflix!), helps reduce your grocery bills, provides healthy fresh vegetables and develops mindfulness and appreciation of nature.

It’s true that the summer isn’t necessarily the best season for growing veggies in Bermuda (the fall is actually the better planting time). However, that doesn’t mean there aren’t options!

For May, the best plants to start growing are beans, cucumber, okra, pumpkin, squash, sweet potato and tomato.

For June, it’s beans, cucumber, squash and tomato.

For July, go for beans, carrots and tomato.

Don’t worry if you don’t have a lot of space. Even a container or two is better than nothing. Herbs like parsley, cilantro and mint are all great options.

So, this year, buy local. Grow your own veggies – even if it’s just some potted herbs. And remember, our biodiversity, our food, our health.

Get growing!

The post Our Biodiversity, Our Food, Our Health appeared first on RG Magazines.

Say the words “Cup Match” to a Bermudian and the first thing that comes to mind (or possibly a close second to cricket) is food. Indeed, the origins of the holiday were picnics where communities came together to celebrate the anniversary of the abolition of slavery, with friendly cricket matches being the highlight of the day’s entertainment. 

As the excitement for the two-day holiday builds across the Island, so does the anticipation of the delectable treats that await at the cricket field – where family-run stalls offer traditional dishes, made to secret recipes that have been passed down the generations. So just what are the top fan favourites to enjoy as you soak up the atmosphere of these unique festivities? 

SHARK HASH: 

“Oh my goodness shark hash is by far my favourite! It’s so rare for me to find at any other time and expensive because of all the preparation that goes into making it. So it’s always my special Cup Match treat; Cup Match time I go straight to the field to get my yearly fix. I love the spice of it.”
– Shann Griffin, 33.

MUSSEL PIE: 

“My four-year-old daughter Mia is a huge mussel pie fan! It’s our favourite thing to eat together. But we don’t share, she gets her very own pie and usually finishes most of it because she loves it so much. She likes when there are veggies in there and the creamy sauce with the sweet pastry.”
– Stephen White, 51.

CONCH FRITTERS: 

“I love all the traditional Bermudian fish dishes, but conch fritters are definitely one of the best. Although the conchs in Bermuda waters are protected now, it is still a staple of our cuisine, and the folks who make the fritters at Cup Match know how to cook them exactly right: perfect golden-brown nuggets of salty deliciousness! You don’t just eat them straight, get some tartar sauce and Tabasco sauce on there and trust me, as I walk around at the game if I started out with six, I only get to eat two of them myself because everyone grabs one!”
– Nhuri Bashir, 35.

HOPPIN’ JOHN: 

“Hoppin’ John [a special kind of peas and rice] is just perfect for a picnic at the game because it won’t spoil quickly in the heat for one thing, and can make plenty to feed a larger group. My family always has that [at Cup Match]. The flavours from the bacon and chorizo, and fresh thyme, all mixed together with the rice and black eye peas cooked in vegetable broth… mm-mmhm, it tastes well!”
– Sandra Furbert, 64.

This article was originally published in the 2019 edition of the RG Cup Match supplement.

The post Fan Fare- What’s your favourite Cup Match dish? appeared first on RG Magazines.

With themes from little Italy, to Scandinavia — these quirky coffee shops will provide you with your caffeine fix.

Victoire

This cosy and minimalist coffee shop is a refreshing escape from Bermuda in a way. From the decor to the projector on the wall, to the tray that your cup of coffee is presented in, has been selected to complement the minimal-Scandinavian vibe of this space.

Freshness is the number one priority at Victoire “We import coffee every 10 days from small craft rosters that prioritise freshness and tasting profile” Says Owner Tyler Simmons, “We also serve vegan and gluten-free pastries that are brought daily from Sweet & Kind Bakery” he adds. The community and neighbourhood feel of St Georges surely find their way into this space, and lend to inviting and relaxing environment to hang out.

Milan Milan

Milan Milan is truly a little taste of Italy in the middle of Hamilton. Offering a variety of wines, pantry bits and of course, good coffee. The inspiration behind this one-stop shop offering a look into the healthy Mediterranean lifestyle was to create an environment customers can enjoy whether they’re making a quick stop on their way to work, or sitting down enjoying a cup of coffee and an authentic pastry. The Italian influence is notable as you walk in, from the tile that welcomes you down to the product selection, and it carries throughout the cafe, giving you, as the owner hopes, the feeling that you’re in a coffee shop in Italy. This a relaxed environment, right in the middle of the city, perfect to spend the afternoon at.

Café 4

After a recent revamp, freshness is the new motto at cafe four. Featuring a salad bar, a sandwich station and a buffet-style pasta bar, with pasta made in-house from organic flour.

A selection of coffee is also available for your caffeine fix, again featuring fresh ingredients and coffee grounds from Italy. Though the atmosphere is often vibrant and fast-paced, as most visitors are looking for a grab-and-go type of lunch, their terrace offers a nice escape from the buzz and fuss of the city. It has become a favourite for folks looking to unwind and have some fresh air during breaks. Whether you’re looking for a quick 10-minute lunch, or a space to spend your afternoon at, freshness and variety make Cafe Four a staple.

Brew

Although Brew, is “the new kid on the block” on front street, they are by no means new to the business, they are backed up by over 10 years of experience. Brew, is the next step up from their previous location Java Jive on Victoria street. As Philip Barnett, president of the Island Restaurant Group, the goal was to have an environment that is welcoming to everybody “Whether it’s parents meeting their children, or office folks getting a drink after work, we wanted to create a space for everybody can hang out” he says. Alongside the coffee, there is a large selection of grab-and-go items, including their signature sandwiches. With comfortable furniture, outlets through the store and complimentary WIFI, Brew is quickly becoming a space to hang out or get work done, stop by and you’ll find at least one person on their laptop, probably on their second cup of the day.

City Cafe

 Conveniently located across the bus Terminal, City Cafe offers a menu full of ever-changing options, even incorporating Italian, Indian and Pilipino specials, paired with a coffee selection made with imported coffee beans. For owner Vincenzo Della Valle, freshness and quality are his number one priority. His team of talented chefs ensure that the food on offer is made fresh daily, and after 13 years in business, Vincenzo is certain that the key for their longevity is to “never compromise on quality, even during hard times”, and although seating is limited due to size, customers are always welcomed to sit down and enjoy their food.

Over the years, City Cafe has grown a strong, loyal customer base for a reason; a convenient meal, with the love and care behind a home-cooked meal.

This article was originally published in the 2019 edition of the rg Food Magazine.

The post Café Culture appeared first on RG Magazines.

Best selling bread

Café 4 has been known as the lunch spot in Hamilton with the most popular salad bar. As for the sandwiches? All the fresh breads are made in house, using four ingredients — organic flour, local eggs, water and temperature controlled yeast.

Here’s a recipe for their multigrain bread:

Yield 4

STARTER:

• 500gm bread flour
• 20 gm fresh yeast
• 500 ml lukewarm water
• 4 teaspoons Sugar

Soak the following with 500ml water for 2 hours until soft:

• 50 gm Sesame seeds
• 80gm Pumpkin seeds
• 50gm flax seeds
• 60 gm Sunflowers seeds
• 100 gm rolled oats
• 2 tablespoons toasted wheat germ

DOUGH:

• 460 gm Wheat flour
• 540 gm Bread flour
• 32gm Butter (SOFT)
• 32 gm Salt
• 2 tablespoons honey

Directions

To make the Starter: Stir together bread flour, sugar and yeast in a medium bowl. Stir in water until thoroughly blended. The dough will be like pancake batter. Cover the bowl with plastic wrap and let it sit for 2 hours at room temperature. The dough will become frothy and double in volume, with lots of little bubbles.

In the meantime, soak all the seeds and rolled oats for 2 hours until soft.

Mix together all the dried ingredients, starter, soaked soft seeds and oats in a bowl. Turn the mixture out onto a clean kitchen surface and knead for 10 minutes or until the ‘windowpane effect’ is achieved (where the dough can be stretched until it is so thin that it becomes transparent).

Put the dough into a lightly oiled bowl, cover with a damp tea towel and let it prove for 2½-3 hours or double the volume.

Turn out the dough onto a clean kitchen surface and knock back (deflate the dough). Portion the dough into 4 and shape into two ball-shaped loaves. Place seam side up on a towel or parchment paper generously dusted with bread flour or rice flour. Cover and let rise 1-1/2 to 2 hours or until ¾ volume size.

For the best baking results, place a baking stone, pizza stone or unglazed ceramic tile on the bottom shelf of oven. Preheat oven to 475°F for 20 minutes to allow the stone to get to temperature. Depending on the size of your baking stone, bake 1 or 2 loaves at a time, placing seam side down on parchment paper. If desired, brush flour off the top, lightly brush with water and sprinkle with oats. Score each loaf with 2 to 4 slashes using a sharp knife or blade. Slide the dough with parchment onto bread peel or rimless baking sheet. Carefully slide onto the heated baking stone, immediately spritzing the oven with water around the dough 7 to 10 times. Bake for 20 to 30 minutes spritzing every 5 minutes, 3 more times. Bake to an internal temperature of 200°F. Remove from the oven and parchment; cool on wire rack. Bake remaining loaf.

This article was originally published in the 2019 edition of the rg Food Magazine.

The post In the bakery: Café 4 appeared first on RG Magazines.

My alarm goes off at 5am. I get up feeling like I have been beaten all over with a stick. Almost overcome by grogginess, I somehow get dressed and go up to the fridge to put together some lunch. I am driven by a youthful excitement knowing that every day will be somehow different and yet somehow the same.

It is July 1999, I am 12 years old and I have my first “job” on a charter fishing boat. I call it a “job” because I worked 29 days a month for three months and was paid a whopping $200 for my labours, but I would have been happy if I hadn’t received a dime. I just wanted to fish.

I loved the ocean. You never knew what you would see or catch out there and even though I would get seasick almost every morning, I did not mind. I just wanted to learn. The days were fairly monotonous. Show up at the dock before 6:30am, load bait and drinks, clean up the boat to make it tidy for our daily charter guests whom we would typically pick up at 7am at Albuoy’s Point in Hamilton.

Then we would pull out the big rods for our daily marlin troll to one of the two southwestern seamounts, Challenger Bank, 12 miles offshore, or Argus Bank, 21 miles out. These underwater mountains drop off into the abyss like a sheer cliff plunging as much as 10,000 feet deep. Our preferred position would be on the side of the mountain being hit by the prevailing ocean current.

We would wind in the marlin lures, anchor up in about 250 feet of water and start chumming. Every day we would catch an average of ten 40lb-60lb yellowfin tuna, plus some wahoo, almaco jacks (locally known as bonitas), amberjack and other bottom-fish, making for an action-packed day. Often the chum line off the back of the boat would look like an aquarium, with fish gorging themselves on the free buffet.

You could almost pick the fish you wanted to catch by timing when you threw out your line. I remember our anchor got stuck on Argus Bank, so we tied some floats to it and left it there. For six weeks we returned and consistently caught ten or more yellowfin tuna a day in the same spot from July into August of 1999. Once our time was up we would pull the anchor, throw out the marlin lures and every other trip we would catch a blue or white marlin.

Once back we would drop off the charter guests, return to the dock to clean the fish and the boat and do it all again the following day. Almost all the fish was sold to grocery stores and restaurants for $6.50 a pound — a price that remains much the same to this day. They never had trouble selling it.

With tears rolling down my face, I can say with confidence those days are over. I promise you, nobody loves yellowfin tuna like I do. Fishermen can be painted as ruthless killers, but the truth is we love the fish because without them we cannot survive. I would argue we know more about the fish than even marine biologists. It is one thing to know the scientific name and anatomy of a fish, it is another to learn their habits and behaviour so well that you can make a living from killing the ocean’s top predators.

Mastering the art of fishing is the fulfilment of what it means to be human which is why people love fishing so much. It is the last industry where we can still fully actualise our potential as the top predator on Earth. The old captain I fished with when I was 12 would say that in Bermuda we have seven years of good tuna fishing and seven years of bad. These days it is seven years of bad tuna fishing, a month or two of good, followed by another seven years of bad. I have not seen a good summertime yellowfin season in more than 15 years.

In the past couple of seasons we did have some decent yellowfin tuna fishing, but in the wrong months. These days they have been showing up for a couple of weeks in June, then again in October to January. The average size of the fish has dropped from 40lb to 60lb down to 15lb to 30lb. The tuna used to be consistent, almost like the seasons. You knew what to fish for simply by knowing what the date was. If it were June to August you could go out, determine the direction of the ocean current, anchor up or drift on the right side of the seamount and catch ten to 20 tuna per day. In September to November it was time to switch to trolling rigged ballyhoo or live bait trolling frigate mackerel (little tunny if you are not from the Rock) for wahoo.

In the winter months it was a bit harder to fish for the pelagics (wahoo and tuna) but in November and December you could go bottom-fishing on Challenger Bank and catch 600lb of fish per day. In January and February you could go to Argus Bank and do the same thing. March was a bit of a slow month, with the humpback whale migration moving through the fishing grounds. Come April you could once again go trolling for wahoo and even catch some early-season tuna and by June it was tuna time again. Making $1,000-plus per trip was fairly easy.

Those days are over, because that schedule no longer applies. People might think that the fish-pots are to blame, but pelagic species were never caught in a fish-pot. The local pelagic fishery was never commercially exploited, we never used long lines or purse-seine nets. Using hook and line, rod and reel, it was nearly impossible for us to ever catch more fish than the ocean could replenish.

The destruction of our local yellowfin tuna fishery is due to the proliferation of human beings, which leads to the proliferation of global commercial fishing, plastic pollution in the ocean and global warming. Small 10lb yellowfin tuna are being netted by the ton off the west coast of Africa. They are being killed before they have a chance to reproduce by people who cannot really be blamed for what they are doing. Post-colonial Africa has it much rougher than we do in the developed world and without those small tuna, people would starve.

At this rate of consumption the global pelagic fishery may have as little as 20 to 50 years before total collapse. The influence of global warming and microplastics could be even more detrimental than excessive fishing. If the ocean currents alter course we will see a global extinction event that would rival a large meteor striking the Earth.

In the Anthropocene age, our capacity to grow meat in a laboratory will determine who eats and who starves. We may think we are somehow separate from nature, but as the law of ecology states, everything is interconnected and we are part of nature.

The sooner we remember this and start accounting for the cost of losing the global fishery, the better. The fact that we are living on borrowed time and must change our ways soon will become truly apparent.

The solution is simple: stop having so many children and stop using fossil fuels and petroleum products entirely. We must remember that without the tuna we cannot survive, we are a part of nature and should act as the Earth’s stewards. Without a fresh piece of tuna, clean air and clean water, all the money in the world is useless.

It is hard to see the destruction of the ocean and put a price on the loss of the global pelagic fishery from an office building in Hamilton, but from where I have been standing it is plainly obvious. Nobody lives for ever and trying to keep up with the Joneses is no excuse for destroying the world. Just because everyone else lives a certain way does not mean you must do the same.

Bermuda could be a shining light, a utopian example of what the world needs to become for us to survive. But instead we continue to import plastic by the ton and burn oil to power an island that has more than enough wind and tidal power at our fingertips. Some say changing our ways would cost too much money, but what will be the cost of not changing our ways? Thinking “I will be dead by then” is no excuse. And to be frank, you might still be alive to see it at our current rate of consumption.

This article was originally published in the 2019 edition of the rg Food Magazine.

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In recent years, we’ve seen the avocado frenzy, edible gold, activated charcoal, and even unicorn food take the culinary world by storm. For 2019, experts are predicting even more of a melting-pot of cuisine, as the fusion of different cultures becomes more popular.

Bermuda has turned into a melting pot. As of 2016, a reported 7,360 immigrants reside in Bermuda, coming mainly from the US, Canada, Asia, Europe, and other Caribbean countries. The diversity of cultures has inevitably permeated into the island’s cuisine, creating a varied gastronomy that surprises most when considering our size and population.

Chef Danai Hongwanishkul, head chef at Marcus’, was pleasantly surprised to see such diverse cuisine coming from Toronto. “There is a lot of Filipino food, as well as Jamaican, Indian and sushi.” He says. His Thai cooking classes are heavily influenced by his mother’s cooking and family tradition. Along with skills, he teaches what a culture’s food means to it’s people. “The food that I teach is something my mom would cook for me, I grew up eating this, and I want to keep that going.” Cooking ethnic food, for him, is about preserving culture.

Established restaurants like Little Venice are a testament to how successful and appealing cuisine from other cultures can be to locals.

There is a variety of food in Bermuda. Our daily specials are always really popular, people like to try new things.” – Chef Federico Basso.

They offer main courses such as Cartoccio di Frutti di Mare alla Mediterranea, Tortellone al Cotechino, and Ravioli Caprese.

By focusing on authentic Italian food while incorporating local and fresh ingredients, they have built long-lasting relationships with customers. Executive Chef Danny Lim mentions, “We have people come in multiple times a week, or even a day, who are always excited to try new dishes.”

Utopia on Front Street has committed to offering a nutritional experience throughout their Asian fusion menu. Chef Karsten, has worked alongside a nutritionist to offer dishes like Korean Wings, Yakitori, Thai Curry, Vietnamese Pho and Tom Kha Gai. “We’re all kind of melting together,” says Chef Karsten. “I like to pull from different cultures, while also understanding that food is personal, and has meaning behind it”.

Devil’s Isle Head Chef Josue Lemus offers Italian Flatbread With Tuna Tartare, Homemade Tofu Dumplings, and Arabic Spiced Cinnamon Lamb Lollies. Yum! “We are trying to get people to try new things every day, while also eating healthy and clean”. From owner, Holger Eiselt: “We introduce trends that we are passionate about ourselves.”

As the world keeps “getting smaller” with the help of social media, trends now move faster than ever. A trendy dish that is booming in Japan can spread to the rest of the world in a matter of weeks or even days. And although Bermuda might come late because of its isolated geographical proximity, population size, and logistics, people in Bermuda are thirsty for newness. Food is a gateway to understanding different cultures. Bring it on!

This article was originally published in the Spring 2019 edition of RG Magazine. 

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Photography by Akil Simmons

Executive Chef Danai Honwanishkul, Marcus’ Bermuda

Thai cuisine offers different tastes from each part of the country. Northern Thai meals usually feature sticky rice, Nam Prik (spicy chili paste), fresh vegetables, and soup; while northeastern Thai meals are famous for their spicy and sour dishes and an essential condiment Pla Ra (fermented fish sauce); and traditional southern foods are well-known for their herbs and spices. The secret to Thai food, however, is a balance of five flavours: sour, sweet, salty, bitter, and spicy. Chef Danai gives us some of his favourites that combine all of these tantalising tastes!

Moo Krapow

The Perfect Pork Krapow

2 pounds ground pork

4 shallot

6 cloves garlic

2 tablespoon ginger (chopped)

1 stem lemon grass

15 Thai basil leaves

1 Thai chili

1 teaspoons fish sauce

1 tablespoon oyster sauce

Juice from 3 limes

10 leaves kafir lime leaf

1 teaspoon salt (if needed)

1. Chop garlic, ginger, and shallot.
2. In a sauté pan, sauté pork making sure to break apart meat while cooking.
3. After brown strain off the fat.
4. In the same pan add garlic, shallot, and ginger.
5. Sweat, then add smashed lemongrass.
6. Add the pork back to the mix.
7. Finish with kafir lime leaf, basil, fish sauce, oyster sauce and, if needed, salt.
8. Add lime juice just before serving.

Nam Prik la

Spicy, Sweet, Sour, Savoury

1 cup shallots

2 tablespoons garlic (chopped)

30g ginger (chopped)

1/4 cup red green and red chili

1/4 cup sugar

1 cup Squid Brand fish sauce

1/2 cup white vinegar

1/4 cup cilantro stem and root (chopped)

1/2 cup lime juice

2 cup water

1. Mix chopped shallots, garlic and ginger. Macerate in sugar.
2. Add chopped 2 pepper with seeds.
3. Add lime juice, fish sauce, vinegar and water.
4. Add cilantro.

Jasmine Rice

Fluffy, Fragrant, Rice

2 cups Jasmine Rice

2 1/4 cups Water

1. Wash rice in bowl with cold water, using your hand to rub the starch off the rice. Strain and repeat until water is clear. Place in rice strainer and let dry (roughly 30 minutes).
2. Add water, bring to a boil.
3. Add rice and cook until perfect consistency.

This article was originally featured in the 2019 Spring edition of RG Magazine.

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