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Tropical flair and international appeal

Published:Thursday | June 30, 2011 | 12:00 AM
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Executive Chef Peter Hamil. - PHOTOS BY Ian Allen/Photographer
You can't think tropical and not include coconuts. Here, the coconut is creatively used to present the stewed, jerk-infused pineapple, which is served with grilled salmon and chicken kebab combo.
With thyme as one of the major ingredients, the red, green and yellow fruit and vegetable colours serve as a nice base for the fillet of beef and thyme-infused grilled shrimp.
A jackfruit fan? Maybe the stewed jackfruit, soursop, baby greens and mango coulis is the dish for you. Here, it is served on a platter along with a fresh fruit salsa served in a carved honeydew melon.
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Latoya Grindley, Gleaner Writer

Keen on promoting and exposing the authentic Jamaican culture, Sandals Royal Plantation has integrated the island flair into its dishes, appealing to both locals and foreigners.

Utilising mostly local food items in dishes, the luxury hotel, according to Executive Chef Peter Hamil, allows guests to tantalise their palates with true Jamaican ingredients.

"I am happy that we get to use a lot of local products in the kitchen, and I can tell you that the guests really appreciate it."

With Jamaica being a tropical island which is normally characterised by a vibrant lifestyle, Hamil says the food reflects just that, with its 'wow factor' appeal.

On the Food team's visit to the hotel in Ocho Rios, three creatively done fruit-inspired dishes were prepared. The eye-catching colours and presentation are really what you would expect to see in a tropical paradise.

latoya.grindley@gleanerjm.com