Island Kitchen
The Heat-at-Home Guide: How to Reheat Our Frozen Meals Properly
From our blast freezer to your table: how to heat our frozen Caribbean meals safely and well — oven times, the 75°C rule and the mistakes to avoid.
Journal
Ideas & news
Guides, inspiration and the occasional good idea.
Pairings
What to Drink with Caribbean Food: Sorrel, Ginger Beer and the Art of the Cold Glass
Sorrel, ginger beer, rum punch or milk? What actually works next to jerk, curry and patties — and the science of pairing drinks with heat.
Island Kitchen
Rice and Peas Done Right (and What 'Peas' Actually Means)
Why the peas are beans, why the scotch bonnet goes in whole, and the method behind properly fragrant, coconutty rice and peas — from Delroy's Sunday pot.
Food Stories
Golden, Flaky, Legendary: The Story of the Jamaican Patty
From Cornish pasty to Kingston lunchtime icon to the freezers of Britain — how the Jamaican patty became one of the great hand-held foods.
Heat Guide
The Scotch Bonnet Heat Guide: What the Levels Mean and How to Cool It Down
How hot is a scotch bonnet, really? What Mild and Hot mean on our jars, how to handle the pepper safely, and what actually cools your mouth down.
Cooking with Jerk
How to Use Jerk Seasoning Properly: Marinade Times, Grill vs Oven and the Mistakes to Avoid
Real jerk is a method, not just a spice mix. Delroy explains marinade times, grill versus oven, and how to get proper jerk flavour at home.