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Lisa Moorish

Lisa Moorish is an English singer-songwriter. She had a solo career beginning in 1989 and was the lead singer of the indie band Kill City in the early 2000s.

Lucky for us Lisa is a guest at Cap Maison this weekend and will perform at The Naked Fisherman in the afternoon this coming Saturday. Time 2:00pm – 5:00pm Saturday 24th February.


Moorish was born in Walworth but grew up in Brixton, South London. She is of mixed race: her father, Henry Watt, is a black Jamaican “mixed with Irish, Scottish, Asian”, whilst her mother, Iris, is English and from Middlesbrough. They met in a Hammersmith club. 

Music career

Moorish began her musical career in 1989 at 17, when she signed to Jive Records. She released two singles with Jive; later, in 1991, she released two singles with Polydor. She was signed to Go! Discs in the mid-1990s and produced an album (I’ve Gotta Have It All, 1996). She also collaborated with George Michael on a version of his Wham! Hit “I’m Your Man”.

In 1995, Moorish performed backing vocals on an acoustic version of the Oasis song “Fade Away” for the Warchild charity album.

In 1996, Moorish provided backing vocals on Northern Irish indie band Ash’s hit single, “Oh Yeah”, which reached No. 6 on the UK Singles Chart.

In the early 2000s, Moorish was a member of the indie band Kill City. They were a four-piece consisting of Moorish, fellow songwriter “Welsh” Pete Jones on bass and guitarists Tom Bowen and Stuart Le Page. In 2004, they released their debut EP, White Boys, Brown Girl, on Alan McGee’s Poptones label. Nash Gierak (Mower) joined the new bass line in 2004–2006, alongside Tom Lindley and Pete Denton (from the chart-toppers the Kooks) on guitar.

In December 2003, Moorish recorded a cover of “Fairytale of New York” with Johnny Borrell on BBC Radio 6 Music. She has frequently performed with Drew McConnell. In 2006, Moorish appeared on the “Strummerville” charity single, covering The Clash’s “Janie Jones”, which peaked at No. 17 in the UK Singles Chart.

March Reads

Black Thorn follows the story of DI Marnie Rome as she investigates a series of brutal murders in London. The killer, known as the Black Thorn, is targeting vulnerable women and leaving behind a trail of violence and destruction. As Marnie and her team race against time to catch the perpetrator, they uncover dark secrets and twisted motives that lead them down a dangerous path.

Sarah Hilary’s Black Thorn is a gripping and intense thriller that will keep readers on the edge of their seats. The author expertly weaves together a complex and compelling plot, filled with twists and turns that will leave readers guessing until the very end. The characters are well-developed and relatable, and the tension is palpable throughout the novel. Hilary’s writing is sharp and evocative, creating a dark and atmospheric setting that adds to the overall sense of unease and suspense.

Black Thorn is a must-read for thriller fans. Perfect for losing yourself in storyland, luxuriating around the Cap Maison pool.

Guest Chef, March, Mark Hix

Mark Hix’s impact on British food is legendary, with multiple restaurants and cookbooks shaping our understanding of the nation’s cuisine. We are totally thrilled that Mark has agreed to be our Guest Chef this March.


We acknowledge the Great British Chefs Website for this content

Mark Hix grew up in West Bay, Bridport, a seaside town on the Dorset coast, raised by his grandparents on a diet of simple country dishes: ‘My grandmother cooked — cheaper cuts like lamb hearts and pork belly — and my grandfather grew tomatoes.’ Mark did not have big career plans when he first stepped into the kitchen. A boy who has worked in some capacity since the age of twelve, he found himself in his first kitchen job, at a local pub, ‘to earn a bit of cash.’ After dabbling with domestic science at school — and winning the school prize for his efforts — he says he ended up at catering college ‘purely because I didn’t have any other options.’

Portland crab rosti with land cress and chives

Early Inspiration

It was at Weymouth College that he met Laurie Mills, a teacher at the college and the first of his significant culinary inspirations. Mark says: ‘He was a brilliant chef and party boy and he always talked about London – I wanted to go there and do what he did.’ At the time, it was hotels that offered the best possibilities for high quality training and experience, so on heading to the capital he took up a position as commis chef at The Hilton. He then moved onto Grosvenor House Hotel, where he trained under Anton Edelmann.


Next came The Dorchester, when Anton Mosimann was at the helm. He worked his way up to chef de partie, staying in the position for two years, until a chef at the hotel left to head his own venue, The Candlewick Room, and asked Mark to be his number two. After eight months that head chef left, leaving a twenty-two-year-old Mark with a valuable opportunity: ‘It was a bit about being in the right place at the right time — I asked if I could have his job and that was it really. It was either that or I left to find something else.’ By the time he moved on, four years later, he had made his dent on the London food scene.

Crispy fried squid with garlic, curry leaves and almonds

La Caprice

Next came a head chef position at Le Caprice, and when owners Chris Corbin and Jeremy King – ‘the best restaurateurs in history’ – opened The Ivy in 1990, he was appointed as executive head chef of the group. He began overseeing Le Caprice and The Ivy, but as the group expanded, the role grew to managing a further six venues.

After nearly eighteen years with Caprice Holdings, Mark left to pursue his own projects. He told us: ‘It was probably time I thought about branching out on my own, doing my own thing. Having your own business is a different challenge – a very different challenge – more responsibility, more risk.’ In less than six months he had opened his first venue, HIX Oyster and Chop House, in London’s Smithfield. As would become the pattern with his future venues, for Mark it was the site that dictated the menu. ‘I don’t really think of a concept and then look for a site, I kind of do it the other way round. I just wanted to do something that people weren’t expecting, something not predictable.’

Easy Fish Curry


Keen to give his first restaurant a unique talking point, he started experimenting with smoking fish in his back garden. His ‘Hix Cure’ smoked salmon, flavoured with salt and molasses and smoked over oak and apple wood was soon supplying Selfridge’s food hall – with Mark whizzing orders around in his scooter – and as this cottage industry blossomed, smoking operations moved up onto the roof of the famous shop. ‘I started smoking my own fish at the end of my garden – with the cat always sniffing around.’

His second venue, HIX Oyster and Fish House in Lyme Regis, followed shortly after with HIX Soho opening in 2009 and HIX Restaurant and Champagne Bar in Selfridges in 2010. In 2011 he opened HIX Mayfair in Brown’s Hotel, and in 2012 came HIX Belgravia. Tramshed in Hoxton followed the same year, with HIX City after that in 2013 and Hixter Bankside in 2014. We asked him how running his own restaurant empire compares to running a kitchen: ‘You have to see the whole picture. There’s so much apart from just the kitchen, there’s the bars, the cocktails, the front of house, everything to get involved in.’ Opening (and keeping open) so many restaurants, during one of Britain’s worst recessions, is no small achievement. ‘It’s kind of staying ahead of the game really.’

Bakewell Pudding


Mark Hix has been at the forefront of developments in British cuisine for his entire career. In 2008 he wrote British Regional Food, a seminal text that cemented his position as an authority on the nation’s culinary history as well as its more modern offerings. ‘Now you can create a menu with 100% British produce, whereas thirty years ago when I first moved to London, that wasn’t possible. Everything, if it was going to be half decent, had to come from France or Italy. Twenty years ago, British cuisine would have meant things like steak and kidney pie or Lancashire hotpot. Now, it could be crayfish and brandy, or baked sea bass with rosemary. It’s not just about revisiting old classics from 100 years ago – though they can be really good too. A lot of the stuff we’re doing is British-focused with a twist.’

Provenance – food with a story – has always been central to Mark’s offering. ‘Every trip is an opportunity to source new ingredients really, whether it’s here or abroad. I try and focus on the British and encourage British producers to try and get their names out there. Consequently, new producers tend to come to me with products as well.’ As a result of this diligence, Mark’s restaurants were served by over forty different suppliers, with all the complex stock management that involved.

Lyme Bay Lobster with Crispy Bacon


Mark describes his style of cooking as ‘simple, seasonal and British’, with a hard and fast rule of ‘no more than three main ingredients on the plate’. He says that by choosing an ingredient carefully, it requires less treatment: ‘It’s just about showing off the main ingredient.’ His dish of Launceston lamb sweetbreads with Coles Farm peas is an excellent example of this. While Mark’s cuisine is British, it is not static or slavish to the idea that traditional British food is a notion set in historical stone. His Crispy fried squid with garlic, curry leaves and almonds shows how British cuisine has developed over the years, embracing influences from the many cultures that have made the nation their home. Foraged

ingredients also make a frequent appearance, as in his Portland crab rosti with land cress and chives. ‘You can’t help it really, when you’re in Dorset, or somewhere else rural. If you’re interested in food and you see something when you’re going for a walk or along the beach, you just can’t resist.’

Sharing knowledge with others continues to be a feature of Mark’s life and career. He now has ten cookbooks under his belt and has written regular columns for The Independent, Esquire and GQ. In 2014 he opened Hix Academy on the site of his old cooking college in Weymouth – a project that offers students catering and hospitality qualifications, but also, crucially, extensive practical experience.

We asked him what still engages him about food, all these years on, what drives him to put in the hours and where he looks for inspiration. ‘It’s a constant, ongoing thing, really. It might be walking around Waitrose, it might be walking around a farmer’s market, it might be going to someone else’s restaurant, it might be flipping open a magazine or someone’s new cookbook that has arrived on my desk – there are lots of sources of inspiration. I think the exciting thing about this sort of business is you don’t know what’s around the corner, you don’t know who you’re going to meet, so the whole thing together is interesting and stimulating. The minute you lose interest, you know, it’s time to throw the keys in the river.’

He now has a regular column in The Telegraph, Dorset Magazine and Marshwood Vale and a weekly cookery show on Lyme Bay Radio. He was recently appointed Director of Food and Drink at London’s famed Groucho Club.

Quirky Dates in March

If your Multiple personalities embrace National Peanut Butter Lovers Day, Multiple Personality Day, National Oreo Cookie Day, and National Cereal Day then between March 1st and March 7th is perfect for you.

but as sit happens we are going to begin with March 8th – International Women’s Day. Be extra kind today to all the women in your life, and show some grace to every woman you meet today. Women appreciate it more than you know. But it’s also a time to celebrate those achievements made by the women in our lives

March 9th is Picnic Day and Popcorn Lover’s Day so perhaps it may be a good time to treat that woman in your life to a movie or a good old-fashioned lunch on the grass. If you are at Cap Maison, there are so many scenic spots to choose from on the property. Ask the concierge to plan a picnic day for you.

Moving on to March 11th, International Fanny Pack Day. Well, if you have one, here is your permission to use it today.

March 12th is Girl’s Scout Day and Plant a Flower Day. So here is your chance to help a Girl Scout do a good deed. Lilies and Orchids are my favorites.

March 14th is National Potato Chip Day, so if you have been called a couch potato in the past, today is your day to make the most of it. For the Mathematicians out there, you may already know this, but March 14th is also Pi day. Because yes, it is 3.14

Now for a biggie – Not only is March 17th St. Patrick’s Day, but it is also Corned Beef and Cabbage Day. What a way to be patriotic and celebrate the Irish! I am sure the Cap Maison kitchens can create some gourmet version of this!

March 18th is National Quilting Day. Go on then. Find some scraps and make… Something

March 19th is Let’s Laugh Day, so grab the remote and put on your favorite stand-up special. You will need that good laugh as you head into March 20th, which is International Earth Day. The light-hearted you will pay a little extra attention to the environment. Make a special effort to reuse and recycle today. Express your love for Mother Nature in simple ways like enjoying fruits from her trees or bathing in the ocean.

March 20th is also the Spring Equinox, where there is an equal number of hours of sunlight as there is darkness. With the world in perfect balance and everyone expressing their love for Mother Nature, it is no wonder that this day is also the International Day of Happiness.

Off the heels of Earth day comes World Agriculture day on March 21st. Plant a tree or several of them. If you are feeling lazy, this can be as simple as, gently spreading the seeds from fruit or peppers out in your yard.

March 23rd is National Puppy day. Whether you have a puppy, a grown dog or several 4 legged friends, today is the day to shower them with love.

March 24th is National Cheesesteak Day. Not cheesecake! Cheesesteak. I’m sure the chef at The Cliff can prepare a Cheesesteak sandwich if you ask.

March 25th is Pecan Day and Waffle Day. Too bad pecan waffles can’t be a thing, but today is a good excuse to enjoy a pecan pie.

March 26th is National Spinach day. Not the tastiest, but since it is Earth month, I am trying to sprinkle as much green as possible

March 30th is National Doctor’s Day. If you know your doctor’s number, send a personal message of thanks for his/her service.

We end the month on March 31st with National Crayon Day. Be childlike. Be playful. And don’t forget to act the fool tomorrow!

See you in April

Classic dessert recipes from St Lucia – Chocolate & Peanut Fondant

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!


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


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

Save the Quirky Dates – November 2023

Every month offers up a cluster of quirky dates and events. We have fun seeing how we can weave them into life at Cap Maison.

Quirky Dates for the new Season

While I am sure the seasons are changing in certain parts of the world, it remains HOT in St. Lucia. I think it’s a new season for us here. April – ? We have no idea when this will end. We are all praying that it is November. That on Wednesday the 1st, we will get our first chill – 23°. It may be funny to you, but that’s my dream right now. Seriously, the Trade Winds are beginning to cool us down.

Until then, I can look forward to November 1st being National Author’s Day. I can celebrate myself and some of my favorite authors, by going through my Commonplace Book. And also make a realistic plan for finishing one of the manuscripts that I am currently working on.

November 1st is also World Vegan Day. I know I asked you to visit a vegan restaurant on World Vegetarian Day sometime ago, but now is your chance to truly honor this day. If you are on property at Cap Maison, challenge yourself to only order vegan dishes from Breakfast to Dinner. We may make a convert out of you.

November 2nd is All Souls Day. A day to pray for your deceased friends and family members. November 2nd is also Men Make Dinner Day, so ladies take note. It is also Deviled Egg Day so perhaps we can request this for dinner if our male chef can pull it off.

November 3rd is Sandwich Day. Move over grilled cheese, today you can get creative. I once had goat cheese, arugula and candied rhubarb sandwich. I was hungry. I had to use what was available.

November 3rd is also Housewife’s Day, so this is an excuse for the men to make sandwiches all day while the housewife’s get a day off at the spa. Or you can treat her to a solo trip to Cap Maison…or if you live on Saint Lucia, treat her to a spa day.

November 4th is Book Lovers Day. I’ve read 48 books so far this year, so I’d say I’m a book lover. But even if you are not as obsessed as I am, this is a good day to pick up the book that you have been longing to read. If you are on property at Cap Maison, there are endless nooks to escape to with a book. You cannot beat the warm sunshine, with the soundtrack of the waves crashing against the rocks and birds chirping overhead. Perhaps a chilled Chardonnay by your side.

November 4th is also Check Your Blood Pressure Day. High blood pressure is a silent killer. Walk into any clinic and ask for your blood pressure to be checked. You may be saving your own life. Most pharmacies sell them and they aren’t expensive.

November 6th is Saxophone Day. I can already hear Kenny G playing…

November 7th is International Merlot Day. Confession, I’m a merlot girl so I have marked my calendar. Wherever you are, pour yourself a glass. If you are on property at Cap Maison, go down to the cellar and have a bottle of our finest. Merlots are just so light and satisfying.

November 11th is World’s Veteran’s Day and in the UK Remebrance day. Take some time out today to honor those who risked their lives to serve and protect your country.

November 12th is Diwali Day, a five day Hindu Holiday tradition. Diwali is essentially a festival of lights, celebrating light over darkness, good over evil, knowledge over ignorance, hope over despair. It’s a must for your bucket list.

November 12th is also World Pneumonia Day. It is a day designated by the WHO to raise awareness and promote the prevention and treatment of Pneumonia. If you don’t know enough about the disease, use the day to do some research and see if you can be of service.

November 13th is Caregiver Appreciation Day. I have always believed that the people who look after your kids and your parents should be paid very handsomely and should be spoiled rotten. Great Caregivers should be appreciated. If you are thinking of taking a sick relative on vacation, why not take the caregiver along to Cap Maison. Give them a few days off when they get here. You have no idea what this will mean to them.

If you can’t make it to Cap Maison, give your caregiver a day off today with a gift voucher for something you know that she or he will appreciate.

November 13th is also World Kindness Day. Please, just be kind to everyone. You cannot fathom the breaths of your kindness. Kindness is contagious. An act of kindness can literally change the trajectory of someone’s day. You never know what someone is going through. Just be kind, even when you may not feel like it. The person you change, may just be yourself.

November 14th is World Diabetes Day. We have all witnessed the rise in obesity and diabetes over the last decade. Walk into a clinic today and get your blood sugar checked. Make a conscious decision to cut back on sweets and sugar, not just for today but going forward. Your future self will thank you.

November 14th is also Young Readers Day. Many kids today need to be motivated to pick up a book or kindle. But it is up to us to cultivate the habit. I give my 11 year old niece a reading challenge, where I buy her a physical book. She has to read it, (my sister takes away her phone and gives her dedicated reading times). Then we meet when she is done and she gives me a book report over Ice Cream and Pizza. Not a bad deal. I kinda have to do the ‘aunty monthly outing’ thing anyway, so why not slip in a bribe. Happy to say that she now wakes up early so that she can try to sneak in a few chapters before she has to get ready for school.

November 15th is Clean Your Refrigerator Day. I don’t need to elaborate on this. As quirky dates go, this is a killer.

November 15th is also National Philanthropy Day. We often think of Philanthropists as the super wealthy but we too can be small town philanthropist. Be kind. Help the less fortunate. At the beginning of the school year, a group of family members and a few friends sponsor a family of 5 kids who lost their mom. We buy them school books, stationary, uniforms, shoes and pay for school lunches for the year. Start with one. Do what you can.

November 16th is National Fast Food Day. So. Yes. Of course it is frowned upon, but we all do it. Even if we know, that we shouldn’t. BUT, today is National Fast Food Day, so you are free to eat in, pick up or delivery, whatever fast food you fancy. The Naked Fisherman sells burgers, but they are Kobe beef!

November 17th is Homemade Bread Day. Fun Fact. I’ve been making bread since I was 14. I still bake my own bread. It is very easy. If you have never tried, you can find countless recipes online. Challenge yourself. If you are successful, you will never want to buy bread again. But you will.

November 17th is also World Peace Day. We have been praying for peace since we have all been alive. On this day we are encouraged to be kind to others and seek peaceful solutions to conflict. I hope in observance of this day, there will be a ceasefire in the Middle East and Ukraine. Keep praying.

November 23rd is Thanksgiving in the US. On this day we are to pause and be grateful for all the things that matter to us. It is usually a day celebrated with family and friends, over food, music and laughter.

If you are on property at Cap Maison, look out for our delicious Thanksgiving Menu and our fun activities throughout the day.

November 23rd is also National Expresso Day. You may just need a couple of these to get your through the Thanksgiving holiday celebrations.

November 24th is Black Friday. One of the craziest shopping days of the year. Retailers usually offer huge ‘best of the year’ discounts to entice shoppers. And everyone falls for it. You might even find a Cap Maison Black Friday deal.

Incidentally November 24th is also Buy Nothing Day. A protest against commercialism. I think this is silly. If the retailers are giving me 80% off something I need, please don’t tell me not to buy it on Black Friday?

November 25th is Small Business Saturday. As you make preparations to shop for the Christmas season, try to support small businesses. Walk around your local flee market, or find small business expos in your city. If you are in St. Lucia, there are many small businesses in the malls and tourist markets. I am sure you can find gifts for just about anyone on your wish list.

November 27th is Cyber Monday. This is traditionally the Monday after Thanksgiving. Similar to Black Friday, but usually offered by online retailers Cyber Monday has now become one of the biggest shopping days of the year.

November 28th is French Toast Day. After all this shopping, you may just need something simple and comforting, because you can’t afford anything else, or because you feel bad for all that shopping. Jazz up your French toast with maple syrup, strawberries and slithered almonds. If you are on property at Cap Maison, let us comfort you with our excellent French toast for breakfast.

November 30th is National Mason Jar Day. Mason Jars have literally fed the world. Even if you are not into canning, mason jars are a one of the best food saving vessels known to man. They are not only great for food storage, but they are used by many small businesses for jams, candles, cakes, candies and creative gifts. Let’s see what you can create this holiday season!

Finally, one or two very quirky dates: 7th is “Red Hair Day”, 20th is “World Absurdity Day”, 27th “Pie in the Face” Day. Go figure!

Wanda Serieux Writer, Book lover, Merlot lover

Vegetarian Cuisine – Butter Roasted Cauliflower Florets

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



                     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.

Our Favorite Coffee

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!

Pumpkin Pie with Sugared Cranberries

Bursting with flavor, this pumpkin pie recipe is my very favorite. It’s rich, smooth, and tastes incredible on my fragile pastry base (which will melt in your mouth) and served with whipped cream. You can also leave off the sugared cranberries“. Chef Craig.


Sugared Cranberries

  • 2 cups (400g) granulated sugar, divided
  • 1 cup (120g) fresh cranberries*
  • 1 cup (240ml) water

Fragile Pastry 

  • 2 and 1/2 cups (313g) all-purpose flour (spoon & leveled)
  • 1 teaspoon salt
  • 1 cup  (225g) unsalted butter, chilled and cubed
  • 1/2 cup (120ml) ice water


  1. Mix the flour and salt together in a large bowl. Add the butter 
  2. Using a pastry cutter or two forks, cut the butter into the mixture until it resembles coarse meal (pea-sized bits with a few larger bits of fat is OK). A pastry cutter makes this step very easy and quick.
  3. Measure 1/2 cup (120ml) of water in a cup. Add ice. Stir it around. From that, measure 1/2 cup (120ml) of water– since the ice has melted a bit. Drizzle the cold water in, 1 Tablespoon (15ml) at a time, and stir with a rubber spatula or wooden spoon after every Tablespoon (15ml) added. Do not add any more water than you need to. Stop adding water when the dough begins to form large clumps. I always use about 1/2 cup (120ml) of water and a little more in dry winter months (up to 3/4 cup).
  4. Transfer the pie dough to a floured work surface. The dough should come together easily and should not feel overly sticky. Using floured hands, fold the dough into itself until the flour is fully incorporated into the fats. Form it into a ball. Divide dough in half. Flatten each half into 1-inch thick discs using your hands.
  5. Wrap each tightly in plastic wrap. Refrigerate for at least 2 hours (and up to 5 days).
  6. When rolling out the chilled pie dough discs to use in your pie, always use gentle force with your rolling pin. Start from the center of the disc and work your way out in all directions, turning the dough with your hands as you go. Visible specks of butter in the dough are perfectly normal and expected!


  •   2 cups; 450g roast pumpkin puree*
  • 3 large eggs
  • 1 and 1/4 cups (250g) packed light or dark brown sugar
  • 1 Tablespoon (8g) cornstarch
  • 1/2 teaspoon salt
  • 1 and 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger*
  • 1/4 teaspoon ground or freshly grated nutmeg*
  • 1/8 teaspoon ground cloves*
  • 1/8 teaspoon fresh ground black pepper
  • 1 cup (240ml) heavy cream
  • 1/4 cup (60ml) milk 
  • egg wash: 1 large egg beaten with 1 Tablespoon milk


  1. For the cranberries: Place cranberries in a large bowl; set aside. In a medium saucepan, bring 1 cup of sugar and the water to a boil and whisk until the sugar has dissolved. Remove pan from the heat and allow to cool for 5 minutes. Pour sugar syrup over the cranberries and stir. Let the cranberries sit at room temperature or in the refrigerator for 6 hours or overnight (ideal). You’ll notice the sugar syrup is quite thick after this amount of time. Drain the cranberries from the syrup and pour 1 cup of sugar on top. Toss the cranberries, coating them all the way around. Pour the sugared cranberries on a parchment paper or silicone baking mat-lined baking sheet and let them dry for at least 2 hours at room temperature or in the refrigerator. You’ll have extra, but they’re great for eating or as garnish on other dishes. Cover tightly and store in the refrigerator for up to 3 days. 

2  For the pumpkin pie filling: Whisk the pumpkin, 3 eggs, and brown sugar together until combined. Add the cornstarch, salt, cinnamon, ginger, nutmeg, cloves, pepper, cream, and milk. Vigorously whisk until everything is combined.

Preheat oven to 375°F (190°C).

  1. Roll out the chilled pie crust: Remove 1 disc of pie dough from the refrigerator. On a lightly floured work surface, roll the dough out into a 12-inch circle. Make sure to turn the dough about a quarter turn after every few rolls. Carefully place the dough into a 9-inch deep dish pie dish. Tuck it in with your fingers, making sure it is smooth. With a small and sharp knife, trim the extra overhang of crust and discard. Crimp the edges with a fork or flute the edges with your fingers, if desired. Brush edges lightly with egg wash mixture. Line the pie crust with parchment paper. Crunching up the parchment paper is helpful so that you can easily shape it into the crust. Fill with pie weights or dried beans. (Note that you will need at least 2 standard sets of pie weights to fit.) Make sure the weights/beans are evenly distributed around the pie dish. Par-bake the crust for 10 minutes. Carefully remove the parchment paper/pie weights.
  2. Pour pumpkin pie filling into the warm pre-baked crust. Only fill the crust about 3/4 of the way up. Bake the pie until the center is almost set, about 55-60 minutes give or take. A small part of the center will be wobbly – that’s ok. After 25 minutes of baking, be sure to cover the edges of the crust with aluminum foil or use a pie crust shield to prevent the edges from getting too brown. Check for doneness at minute 50, and then 55, and then 60, etc.
  3. Once done, transfer the pie to a wire rack and allow to cool completely for at least 3 hours. Decorate with sugared cranberries. You’ll definitely have leftover cranberries – they’re tasty for snacking. Serve pie with whipped cream if desired. Cover leftovers tightly and store in the refrigerator for up to 5 days.

Recommended Reads October 2023

Historical Fiction

 August 1st was Emancipation Day in St. Lucia. I read The Yellow Wife by Sadeqa Johnson

Some books are hard to read. The Yellow Wife by Sadeqa Johnson was one of those books.

Slavery was a horrible uncomfortable part of our history. But it was part of it. And as much as we want to hide the ugly parts of us, sometimes we need to just stare it in the face. We don’t give any power to it by looking at it, but we just need to recognize it for what it is. And by doing so, we can better understand the big picture. Why some things evolved the way they did.

Some say that we can’t move forward until we understand the past. But there are many successful people with no knowledge and no desire to learn about the past. Personally, I don’t believe that I need to understand the past to move forward. But, if I at least know it, the present, makes a lot more sense.

Throughout history, there have been good and bad people.

This book will change you. You will cry. You will swear. You will put it down and not want to pick it up again. And when you are done, you will need to purge yourself. It took me almost a week to start reading again.

All this said, The Yellow Wife was an awesome read! So well written, and well researched. Five Stars. My favorite historical fiction of the year. If this is out of your comfort zone, take the step. I hope you enjoy it.

And I promise a really wonderful romcom in November.

Until then, I hope you feel wordy…


Wanda Octave is the St. Lucian author of My life Interpreted. A novel of witty, thought provoking insights on life. When she is not writing or reading, she begrudgingly works in Real Estate and Marketing.