Ingredients

1lb fresh hand dived Scallops

800g pumpkin

200g heavy cream

200g milk

50g unsalted butter

1 tablespoon curry powder

Pumpkin puree

Cut the pumpkin into large cubes and place on a baking sheet drizzle with oil cover with foil and roast until the flesh is tender. Remove from the oven and scrape the pumpkin in to a blender, bring the milk and cream to boil with the curry powder. Pour into the blender and blend until totally smooth. Add butter a small piece at a time. Season to taste.

Pumpkin & Maple syrup dressing

3 table spoon pumpkin seed oil

1 table spoon Maple syrup

1 lime

Kosher salt & pepper

Mix all the ingredients together season to taste

Curried Filo discs

Cut out the filo pastry, which is double layered into 80mm circles, and sprinkle with coconut oil, curry powder & rock salt. Place on a baking sheet and cook until golden brown, approx 8 minutes in an oven 350 degrees F

Vegetarian Cuisine has come a long way since the time when all you would be offered would be a salad or Risotto. Leading restaurants throughout the world offer delicious vegetarian dishes applying as much creativity as with meat and fish recipes.

Here’s one of Craig’s favourites from his vegetarian cuisine playbook.

Butter Roasted Cauliflower Florets, Smoked Puree. Piccalilli

First make a beurre noisette to cook the cauliflower florets. Place the butter in a small pan and set over a medium heat. Cook until the butter begins to brown and smell nutty, then remove from the heat and set aside to cool slightly

200g of unsalted butter

Preheat a water bath to 85°C

Place the cauliflower florets in a vacuum bag and pour in the brown butter. Add a pinch of salt, little curry powder and mix everything together in the bag, ensuring the cauliflower is fully coated in the butter. Seal the bag, then cook in the water bath for 35 minutes

1 large cauliflower  

For the cauliflower purée, add the milk, double cream and salt to a pan and bring to a simmer. Add the cauliflower and cook until tender and soft to the touch, this will take 5-10 minutes add a couple of drops of liquid smoke. Blend until very smooth 

200g Cauliflower, finely chopped

150g of milk

100g of double cream

3g of Salt  

A couple of drops of liquid smoke

For the Piccalilli

2 large cauliflower, cut into small florets

1 head broccoli, cut into small florets

2 red peppers,

1 table spn hot sauce

12 shallots, cut into eighths

3 red onion, roughly chopped

sea salt

2 tablespoons ground cumin

2 tablespoons turmeric

1 nutmeg, grated

2 tablespoons English mustard powder

4 tablespoons flour

500 ml white wine vinegar

2 apples, grated

2 mangoes, peeled, stoned and roughly chopped

6 tablespoons sugar

3 cloves garlic, crushed

2 tablespoons dried oregano

4 bay leaves

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Method

                     Put all the vegetables in a bowl, add the salt and enough water to cover.

           Leave in a cool place for about 1 hour.

Heat a saucepan big enough to hold all the vegetables. Add the mustard oil to the pan, then fry the mustard seeds, cumin, turmeric and nutmeg for a moment. Lower the heat, add the mustard powder, flour and a splash of vinegar. Stir well to make a thick paste. Gradually add the remaining vinegar and 100ml water, stirring all the time to make a smooth paste. Add the apples, mangoes, sugar, garlic, oregano and bay leaves. Cook for 2–3 minutes.

Drain the salted vegetables and add them to the pan, stirring well to coat with the spicy paste. Cook for 10–15 minutes until the vegetables have just softened and started to release some juice. Spoon into sterilized jars.

This is one of the delicious dessert recipes from St Lucia that is a long-held secret at Cap Maison. We have persuaded Chef Jones to share it with us. Try it at your next dinner party. Your guests will love it!

Ingredients

6 ounces (170g) 70% dark chocolate

1/2 cup (113g;) unsalted butter

1/4 cup (31g) white flour 

1/2 cup (60g) confectioners’ sugar

1/8 teaspoon salt

2 large eggs

2 large egg yolks

4 dessert spoons Natural Peanut Butter

Unsweetened Cocoa powder to line the molds

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Instruction

Preheat oven to 425°F (218°C).

Coarsely chop the chocolate. Place butter in a medium heat-proof bowl, then add chopped chocolate on top. Microwave on high in 10-second increments, stirring after each until completely smooth. Set aside.

Whisk the flour, confectioners’ sugar, and salt together in a small bowl. Whisk the eggs and egg yolks together until combined in another small bowl. Pour the flour mixture and eggs into the bowl of chocolate. Slowly stir everything together using a rubber spatula or wooden spoon. If there are any lumps, gently use your whisk to rid them. The batter will be slightly thick.

Butter the ramekins and dust with the cocoa powder, spoon chocolate batter evenly into each prepared ramekins

push a teaspoon of natural peanut butter into each ramekin and just cover with the chocolate batter

Place ramekins onto a baking sheet and bake for 12–14 minutes until the sides appear solid and firm; the tops will still look soft.

Serve with vanilla ice cream

Spiny Lobster Risotto

 Ingredients

1 raw Lobster tail

¼ cup risotto rice

4oz finely chopped shallots

2oz finely chopped garlic

2oz unsalted butter

½ pt fish or shell fish stock

1 glass dry white wine

1 cup double cream

1 cup of grated grana pando

Lime or Lemon

 

To make the risotto

Sweat off the onions & garlic in the butter with no colour.

Add the wine and reduce by half.

Add rice cover with the fish or shell fish stock & simmer gently. As the stock evaporates add a little more stock until rice is nearly cooked. Add cream and continue simmering & parmesan cheese. Season to taste. Rice should have a little bite to it.

 

For the Lobster

Dice the tail meat into large chunks, and caramelize in a frying pan with a little coconut oil. Add this to the risotto with a few drops of fresh citrus juice,

 

Bon Appetit

Chocolate Brownies

Ingedients

600g Dark Chocolate
450g unsalted Butter
300g Sugar
6 Eggs
½ tsp Salt
385g Flour
1 tsp Vanilla Essence
360g Chopped Nuts

Method

Slowly melt the Chocolate remove from the heat.
Mix in the Butter, Sugar, Salt & Essence.
Beat the Eggs together and mix into the Chocolate mixture.
Add the Flour and then the chopped Nuts.

Bake in a pre heated oven @ 350 for about 30-40 minutes

Enjoy

Sara joins us for a brief visit in May, collaborating with Chef Craig Jones at the Cliff at Cap to provide guests with an unforgettable culinary experience.

From line cook to pastry chef to sous chef, Sarah Steffan held just about every title in the kitchen along her journey at Blackberry Farm. With more than 10 years of experience already in her career, Sarah was promoted to executive chef and opened The Dogwood at Blackberry Farm® for dinner in April 2015. In 2024, she transitioned her role to open another new private group dining experience at the Farm, taking on the title of executive chef of Bramble Hall.

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Sarah cultivated a deep relationship with the food on her table from a young age. She grew up with the space to plant gardens and milk goats at home and spent time in the kitchen cooking with her family.

Before Blackberry Farm, Sarah spent many years working in other Relais & Châteaux kitchens, including The Point, Fearrington House and Lake Placid Lodge. A Paul Smith’s College graduate in New York, Sarah also studied abroad at Le Cordon Bleu in Paris. Throughout her career, she learned how to cook using fresh, local and sustainable ingredients, and she continues that passion for quality with the menus she curates today.

Creating distinctive and seasonally-inspired dishes that celebrate the region, Sarah’s cooking philosophy marries perfectly with Blackberry Farm’s Foothills Cuisine®. Behind the scenes, Sarah is a supportive and impactful leader in the kitchen, encouraging her team to explore their culinary creativity and celebrating the ideas they bring to the menu.

Bramble Hall, Blackberry Farm’s extraordinary event center, was inspired by the timber-framed barns and rural halls that once hosted everything from harvests and meetings, to dances and weddings. Just as those hard-working farm structures were distinguished by their versatility, Bramble Hall was designed to accommodate a range of events and activities, from more intimate and private dining and event experiences of 15–48 people to larger 140-person events.

Coffee & Donuts

INGREDIENTS – SERVES 6

FOR THE CAPPUCCINO SEMIFREDDO

2 large eggs, separated
3 large egg yolks
¾ cup sugar
½ vanilla bean, split and scraped
2 tablespoons espresso extract
½ cup heavy cream

FOR THE CINNAMON-SUGAR DOUGHNUTS

¼ cup plus 1 tablespoon water,
room temperature
½ ounce compressed fresh yeast
½ cup all-purpose flour
2 tablespoons whole milk, room temperature
1 cup plus 2 tablespoons all-purpose flour,
or more as needed
3 tablespoons sugar
1 teaspoon Kosher salt
¼ cup egg yolks, about 3 large yolks
2 tablespoons unsalted butter,
melted and cooled

FOR THE CINNAMON-SUGAR

½ cup sugar mixed with 1 ¼ teaspoons
ground cinnamon

Method

FOR THE CAPPUCCINO SEMIFREDDO

Place the egg yolks and ¼ cup plus 2 tablespoons sugar in the bowl of a mixer fitted with the whisk attachment. Add vanilla bean. Whip for 12 minutes at medium speed, or until the mixture has lightened and tripled in volume. Beat in the espresso extract. Transfer to a bowl and place in an ice water bath. In the bowl of a mixer fitted with a wire whisk, whip the heavy cream with 3 tablespoons of the sugar until stiff peaks. Fold the whipped cream into the yolk mixture and return the bowl to the ice water bath. In the bowl of a mixer fitted with a wire whisk, whip egg whites until frothy. Add remaining 3 tablespoons sugar, continuing to whip, just until egg whites hold soft peaks. Fold the beaten egg whites into the egg yolk mixture until completely combined. Spoon the semifreddo into six 8- to 10-ounce coffee cups, leaving ½ inch at the top for the steamed milk. Gently tap cups to level the mixture. Cover with plastic wrap and transfer to freezer, at least 6 to 8 hours, or overnight. At the Cliff I make the coffee cup out of chocolate as you can see in the picture. 

FOR THE CINNAMON-SUGAR DOUGHNUTS

In the bowl of an electric mixer, add water and stir in ¼ ounce yeast, mixing to dissolve. Attach the dough hook, add the ½ cup flour, and mix slowly until the ingredients are thoroughly incorporated. Transfer sponge to a bowl, cover, and let proof at room temperature for 1 to 2 hours, until it has doubled. In a small bowl, crumble the remaining ¼ ounce yeast into the milk, stirring to dissolve. In the bowl of a mixer fitted with the dough hook, add ¾ cup of the flour, the sugar, and salt. Mix on low speed, adding the milk, yeast mixture, egg yolks, and butter, mixing to combine. Add the proofed sponge and the remaining ¼ cup plus 2 tablespoons flour. Continue to mix at low speed until combined. Increase the speed slightly, kneading dough for 4 to 5 minutes, or until it has formed a ball. Cover tightly with plastic wrap and let dough proof overnight in the refrigerator. Place the chilled dough on a lightly floured surface and roll out to a ½-inch thick rectangle. Cut into small balls 

TO SERVE

Heat oil to 325 degrees. Fry doughnuts until deep golden brown. Transfer to a paper towel-lined sheet pan to drain. Toss in a bowl with the cinnamon sugar. Remove the semifreddo from the freezer to soften slightly. Steam the milk using a cappuccino or frothing machine. Place a cup of semifreddo and a doughnut on a plate. Spoon the steamed milk over the semifreddo.

Imagine walking up to a private deck with just you and your beloved, sitting down to an exquisite dinner with idyllic 180 degree views of the Caribbean Sea and a horizon marked by Saint Lucia’s most stunning sunsets. If this is the Caribbean honeymoon of your dreams, Cap Maison is here to bring it to life.

The Ultimate Caribbean Honeymoon Dining Experience

On Rock Maison, our secluded dining oasis, the fabulous staff from the Cliff At Cap restaurant will bring you a delicious dinner to kick off a memorable evening with stunning ocean views. We highly recommend Executive Chef Craig Jones’ Seafood Dinner for Two, though the chef can create a custom menu to suit any palate. Top off the evening with your choice of champagne or wine, delivered via zip line from the restaurant above – a fun and exciting surprise for your sweetheart.

Looking to make a memorable proposal atop Rock Maison? Our dedicated Proposal Concierge can help you plan the perfect “The Bachelor”- worthy evening to pop the question. (Fun fact: Two episodes of ABC’s popular show were filmed here!)

As an evening like this is unmatched throughout the island, we strongly suggest you prebook your Rock Maison dinner experience early. There are several available packages, with each including facility fee of US$120 per couple plus service and VAT at 20 percent is applicable. Click here to review package options and book your Rock Maison experience.

Caribbean Honeymoon Packages

From spending an afternoon together at the spa or an evening on the sea during your Caribbean honeymoon, Cap Maison offers a variety of honeymoon packages with accommodations and activities to suit every newlywed couple. Click here to view package options and contact our Concierge for more details.

With accommodation options ranging from a garden view room with calming views of the Spanish Courtyard to our exquisite ocean view villa suites with private rooftop pools and terraces, you’re certain to find the perfectly private room for you and your beloved to escape into marital bliss.

Kickstart your Caribbean honeymoon with a virtual tour of our one bedroom ocean view villa with private pool:

Carib Bean Coffee is a specialty coffee roaster, based on the island of Antigua.  We source the finest specialty coffee from around the Caribbean Basin as well as other exotics and roast them daily on our Sivetz fluid bed roaster.  With over 20 years in the business, our coffee loving team of professionals have a wealth of experience and a passion for what they do.  

We love nothing more than partnering with people who are committed to delivering outstanding coffee to their customers, and since 2015, we have proudly been working with Cap Maison, and doing just that! 

Bringing together a combination of exceptional coffees from Ethiopia and Java, our Cap Maison EMJ Espresso Blend is one we are fiercely proud of.

The complex Ethiopian Mocha joins well with the floral and rustic earthy flavoured notes of a great Java.  Roasted dark, this is an espresso that doesn’t taste like anything else!

Want to be the first to know about foodie events at Cap Maison Resort and Spa, get special pricing at The Naked Fisherman, The Cliff At Cap and Spa Maison, and receive more insider-only deals? Join our new Cap Maison Food and Wine Club for all this, plus a chance to win a weekend for two at Cap Maison in Saint Lucia!

The club is free to join, and listed below are a few of our favorite perks:

Limited-Time Offers

To kick things off for our new membership opportunity, club members receive a 50 percent reduction on room rates for the month of September 2017. Once you join, we’ll keep you posted on VIP-only limited-time offers through regular emails.

Early Access to Foodie Events

From pop-ups at stunning locations throughout Saint Lucia and guest appearances from award-winning chefs from the U.K. and U.S. to regular wine and rum tastings and special Cellar Maison dinners, Cap Maison is a foodie’s paradise. With a club membership, you’ll get the first chance to book seats at any of our one-of-a-kind foodie events.

Quarterly Digital Magazine

Four times a year, get Cap Maison Chef Craig Jones’ latest food and cocktail recipes and entertaining ideas directly in your inbox. With pages full of wine reviews, healthy eating tips and a few of Jones’ kitchen secrets, Foodelicious offers a virtual taste of the islands right on your laptop.

Special Pricing on Dining and Spa

All club members receive a 10 percent discount on food and beverage (excluding special events like New Year’s Eve and Valentine’s Day) at The Cliff at Cap and The Naked Fisherman, as well as a 10 percent discount on treatments at Spa Maison. Throughout the year, we’ll have more spa package offers–but you’ll have to be a member to find out!

After you’ve signed up for the club, don’t forget to take our survey to enter to win a weekend stay at Cap Maison.