Food and Drinks

Smoked Fish Roularde

Smoked Fish Roulade


white wine Vinegar        4oz

Water                                2oz

Cloves                              0.1oz

Cardamon                        0.1oz

Star Anise                         0.2oz

Fennel Seed                     0.1oz

Dill Leaf                           0.5oz

Salt                                    0.5oz

Smoked Fish                    2.5oz

Carrot Julienne                  2oz

Zucchinni Julienne            2oz

Yellow Squash Julienne   2oz

Pumkin Julienne                2oz

Crispy Tuile                           1    Garnish

Dasheen Chips                      4    Garnish

Smoked Cherry Tomatoes  3    Garnish

Sliced Red Radish                 1     Garnish


  1. Gather all the ingredients in a pot and allow to boil until the brine is tender.
  2. Dice the assorted vegetables for pickles, then add them to a liquid in a lid-tight jar.
  3. Ensure vegetables are fully covered in liquid, then set in the chiller for one day.


Pickled vegetables enhance the immune system function because of the probiotics they contain. These probiotics are live microorganisms that improve gut health, which is crucial in maintaining a strong immune system.

Smoked fish, including salmon, are high in omega-3 fatty acids. These are highly beneficial to our heart health, helping to reduce inflammation, manage heart rhythm, and lower triglycerides in our blood fats. These compounds also work to reduce the build-up of plaque in the blood vessels.

Food and Drinks Uncategorized

Poached Egg with Asparagus, Prosciutto, Organic Greens


4 Oz Asparagus

1 Pcs Egg

4 Oz Beets Sliced

2 Oz Prosciutto Crudo

2 Oz Pumpkin Cubes

50 Ml Coconut Milk

1oz Poppy Seeds

4 Sprigs Thyme

4 Oz Onion

2 Oz Garlic

200 Ml Veg stock

1 Oz Micro Organic Greens

2 Oz baby Vegetables

Salt and pepper to Taste

Method: –


  1. Cook beets with veg Stock along with thyme onion and garlic until very soft, blend until smooth and fine strain.
  2. Cook pumpkin with coconut milk, stock thyme onion and garlic until very soft, Blend until smooth and fine strain. Finish with Poppy Seeds.
  3. Poach Asparagus, Baby Veg and Egg in Veg Stock.
  4. Plate as per Picture.
  5. Sprinkle Poppy seeds On Egg.
Food and Drinks

Stuffed Eggplant with Pumpkin Rice, Tomato Salsa

Stuffed Eggplant & Pumpkin Rice with Tomato Salsa

Ingredients for Eggplant/Aubergine

Coconut Oil                   0.7           oz

Onion Finely Chopped             3.2        oz

Garlic Finely Chopped              1.4        oz

Fresh Red Chilli Minced   0.5        oz

Eggplant              1            lbs

Mint Chopped          0.7        oz

Cilantro Chopped    0.7        oz

Lemon Juice       0.9        oz

Salt/Pepper        To Taste

Tahini(Sesame Paste)    1            oz

Ingredients for the Pumpkin Rice

Pumkin Puree   3.2        oz

Boiled Rice              8            oz

Olive oil               1            oz

Parsley Chopped     0.6        oz

Salt/Pepper        To Taste

Can Coconut milk.

Ingredients for the Tomato Salsa

Tomato Chopped and deseeded 4oz

Capsicum Chopped 1oz

Lemon zest/Juice             0.3 oz

Diced Onion       0.5oz


1. Split the Eggplant into half. Drizzle some oil on eggplant and rub in salt and pepper.

2. Bake in the oven at 180 degrees for 20 to 25 minutes. Check the eggplant with fork to see if it’s tender from the inside if not cook more until it gets soft.

3. Use a tablespoon to gently scoop out the eggplant flesh.  Do not break the skin of the eggplant as it will be stuffed with the mixture.

4. Mince the eggplant flesh with a knife on a chopping board. Heat the saute pan with Olive oil, add onion and chopped garlic and add to pan. Sweat the vegetables for 2 minutes and then add the eggplant mince.

5. Stir the mixture for another 5 minutes and then add the chilli and Tahini Paste. Mix all of them nicely and lastly add the chopped herbs, lemon juice and adjust seasoning to taste.

6. Take the pan with the mixture and stuff the eggplant shells. Bake them in the oven at 180 degrees for 10 minutes.

7. Boil the rice and strain.

8. Peel the pumpkin skin, Dice into medium size pieces and set aside. In a sauce pot add 1 can coconut milk and the pumpkin and let them cook on medium heat to cook. Once the pumpkins are soft, blend to a smooth paste.

9.Heat a pan with olive oil and add the pumpkin puree and boiled rice. Mix them together with rubber spatula and then add chopped parsley. Adjust the Salt/Pepper to taste.

10. To make the salsa, finely chop all the vegetables and transfer them into a bowl. Mix them with lemon zest, lemon juice and adjust seasoning.

11. Put the salsa on top of stuffed eggplant and garnish with some lettuce.


Food and Drinks

Honeymooners’ Spice

The Honeymooners’ Spice is a special cocktail which was created by our very own, Stephen Gabriel, specifically for couples celebrating their honeymoon at Rendezvous. It is only served on Tuesday evenings, during the honeymooners’ cocktail party from 5:00 pm to 6:00 pm.


1 1/2 ounces of creole spice rum

1 ounce of fresh lime juice

1/2 ounce of sugar cane syrup

Shake and strain the ingredients into a cocktail glass and serve with a cherry.

Food and Drinks

Pumpkin Soup, Callaloo Leaves & Jerk Beef


  • 1/4 lb. Fresh Callaloo leaves finely sliced
  • 1/4 piece garlic clove cut into two
  • 1/4 pint of vegetable stock
  • Salt and pepper
  • 1/8 pint coconut milk
  • 1 oz. roughly chopped onions
  • 1 0z. heavy cream
  • 2 oz. diced beef
  • 1/2 tablespoon full jerk marinade
  • 4 oz. pumpkin diced (peeled, skin removed)
  • olive oil
  • 1 teaspoon full of granulated sugar. Saute’ the onions, garlic and the pumpkin in vegetable oil.
  • Add vegetable stock and simmer for 15 minutes or until vegetables are tender.

Saute’ the onions, garlic and the pumpkin in vegetable oil.

Add vegetable stock and simmer for 15 minutes or until vegetables are tender.

Puree the soup in a blender.

Strain the soup and add in coconut milk, salt and pepper, then simmer for another 2 minutes.

In a separate pan, saute’ the beef & callaloo leaves with jerk marinade and sugar, and cook for 3 minutes.

Garnish the soup with the jerk callaloo leaves and jerk beef

Food and Drinks

Coconut Crème Brûlée

Ingredients for two servings

  • 4 Egg Yorks
  • 2 oz Sugar
  • ½ Pint Cream (Luke Warm )
  • ¼ oz Coconut Milk


Whisk Sugar, Eggs York and Coconut milk in a bowl for 1 minute

Pour in the warm Cream and whisk for another 20 seconds

Strain the Mixture

Scoop off all the pale foam sitting on top of the Mixture

Stir for 5 seconds

Pour the Mixture into ramekins and place over water bath trays

Bake the Crème Brulee in a low heat for 30 Minutes or until it as set softly

Remove from heat and allow to cool

Refrigerate until ready to serve

Sprinkle Sugar and spread evenly on top

Using a Torch melt the sugar and form a crispy top

Allow the Crème Brûlée to sit for 2 Minutes before serving

Food and Drinks

Chocolate Fondant

Ingredients for 2 servings

  • 1 oz Melted Chocolate
  • ¼ oz Melted Butter
  • 1 oz icing Sugar
  • 1 whole Eggs
  • 1 Teaspoonfuls Tia Maria


Combine Chocolate, Tia Maria, Butter, icing Sugar and Eggs

Mix the Ingredients for 5 Minutes

Pour the Mixture into a nonstick baking Mat

Cook the mixture in a hot medium oven for 8 Minutes

Once cooked, loosed the sided with a palette knife if necessary

Pop a plate on top of each and flip over to turn out

Serve the Chocolate Fondant with vanilla Ice cream

Food and Drinks

Crab Cakes

Ingredients for 2 servings

  • 6 Oz Fresh Crab Meat
  • 1 Oz Onion
  • ¼ oz Celery
  • ¼ oz Garlic
  • ¼ Butter
  • ¼ oz Cream
  • ½ Pint Fish stock
  • 2 sprigs, finely chopped Basil
  • 1 oz Gluten Free bread Crumbs
  • ¼ Piece, finely chopped hot chilis Hot sauce
  • Salt & Pepper


Melt the butter in a Pan

Add the onion, celery and garlic and Sautee for 3 minutes

Add in Crab meat and cook for another 5 minutes

Add Cream, stock and bread crumbs and cook whilst stirring for further 5 minutes

Finally add in basil, chopped chilis, salt and pepper

Leave the Mixture to cool

Portion the Mixture and Grill on a Hot skillet until golden brown on each side

Serve the Crab Cakes with shadow Bennie dressing

Food and Drinks

Grilled Scallops

Ingredients for Two Servings

  • 4 Pieces Jumbo Scallops
  • ¼ oz Virgin Olive Oil
  • ¼ oz Finely Chopped Garlic
  • Salt & Pepper
  • ¼ oz Coriander finely chopped
  • ¼ Piece, Lemon Juice & Zest


Mix lemon Juice, zest and Coriander together

Pad dry the Scallops and place on a tray

Season the Scallops with Garlic, Salt, Pepper and olive oil

Prepare Grill to a Medium Heat

Grill Scallops for 1 ½ minutes on each side ensuring its charred enough

Baste the Scallops with the Coriander Mixture and sear for 5 seconds

Serve the Scallops with spicy artichoke puree, Salsa Verde and Organic Leaves

Food and Drinks

Healthy Chicken Curry Recipe

Looking to add some flavour and spice to dinner? This week, Executive Chef Alan shows us his take on a healthy chicken currthat is sure to impress! 

Whilst the current pandemic has brought out the head chef in many a home cookthe weeks in isolation may mean motivation in the kitchen is beginning to wane and ordering a takeaway might seem the easiest way to get hit of flavour. 

However, with this easy recipe, Executive Chef Alan shows us how to make a simple, healthy and delicious chicken curry, which is easily adaptable to suit your tastes (and any ingredients you need to use up). 

BodyHoliday’s Executive Chef, Alan Wichert, walks us through his take on an easy, flavoursome Indian chicken curry 

For food lovers, the temporary closure of many of our go-to eateries has been a sad sight to see and for some, getting creative in the kitchen has fed the desire for outoftheordinary cuisine. However, with isolation continuing and visits to the supermarkets restricted, the temptation of a takeaway may be ever-more appealing. But there are some easy ways to get the hit of flavour takeaways can provide, and delicious homemade curry is one such way. 

What’s more, there is much reward in creating a really great plate of food. Though you may be growing tired of cooking away in the kitchen for hours on end, a really simple, quick and tasty recipe might be just the thing to reignite the love for good, wholesome food. 

For my take on the iconic Indian curry, I’ve aimed to make the recipe as adaptable as possible to suit your palate and dietary requirements, as well as the vegetables you have to hand. Built on a base of onion, garlic and ginger, you can get creative in any which way you fancy.  

Should you be short on spices, feel free to use your favourite variety of jarred curry pastes from the supermarket. However, it’s always fun to make your own and this one is so much simpler than one may think!  

To add some variety to this dish, you can also replace the chicken with prawns, tofu or even beans; it’s completely up to you! Moreover, with organic coconut milk and natural yoghurt in place of cream and lemon in place of salt, this restaurant standard dish will feed your health as much as it will feed your soul!  

I served this up with quinoa, a superfood containing all nine amino acids, however, feel free to boil up a portion of brown or white rice, sweet potato or naan bread. 

Watch here as Chef Alan shows us how to make a batch of his simple yet tasty Indian chicken curry.  

For this recipe, you will need: 

(Serves two) 

For the curry paste: 

  • ½ tsp turmeric 
  • ½ tsp cumin seeds  
  • ½ tsp fenugreek 
  • ½ tsp chili flakes* 
  • 1 tsp jerk seasoning 
  • 1 tsp ground cumin 
  • ½ tsp paprika 

For the curry 

  • 2 cloves of garlic, ground or sliced 
  • 5cm piece of ginger, finely chopped 
  • medium red onion, finely chopped 
  • 3 – 4 fresh cloves 
  • 1 large tomato, chopped 
  • ¼ head of broccoli, chopped into bitesize pieces 
  • Handful of mangetout 
  • ½ courgette, cut into quarters and roughly chopped 
  • ¼ mango, shredded 
  • 2 chicken breasts 
  • 250ml organic canned coconut milk 
  • 200ml natural yoghurt 
  • Juice of half a lemon 
  • 85g of quinoa, uncooked  
  • 200ml water