All posts by Divi Resorts

pureocean at Divi Little Bay Joins in the Taste of St. Maarten Food Festival

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On July 3, the Annual Taste of St. Maarten food festival and community event brought the entire island together to celebrate the amazing variety and quality of St. Maarten cuisine, proving why the small island is known as “the culinary capital of the Caribbean.” Executive chef at Divi Little Bay Beach Resort Iwan Hokahin and his culinary team offered samples from the pureocean St. Maarten menu to the crowd. Tourists and locals alike enjoyed pureocean’s chicken roti with pickled cucumbers, polenta with stewed saltfish and fire-roasted peppers, seafood cazuela with shellfish and coconut milk, and oxtail rendang with jasmine rice and sweet plaintains.

Joan Samson, sales manager for Divi Little Bay, made sure Divi was a part of the event, which also featured live music, entertainment, and fun outdoor family activities. “We loved introducing pureocean to new people!” she says. “They got to taste Chef Iwan’s amazing cuisine right there and then. We look forward to welcoming both island tourists and locals to pureocean’s buffet breakfast, Sunday brunch, and dinner—and, of course, participating again next year!”

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Taste the Caribbean in Your Own Home

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Just returned from an idyllic vacation at one of our resorts? About to take off for the Caribbean and craving a head start on your tropical getaway?

If you’re in the mood for a taste of Bonaire, Chef Antonio Bruni, executive chef of pureocean Beachside Dining and Chibi Chibi Bar & Restaurant at Divi Flamingo Beach Resort & Casino on Bonaire, shared his recipe for pavlova with us. Pavlova is a soft, light meringue dessert topped with fruit—perfect for enjoying on a hot summer day.

Chef Antonio’s Pavlova

This recipe serves 6-8.

For the meringue:

-6 egg whites
-9 oz. caster sugar
-1 tsp. white wine vinegar
-1 tsp. corn flour
-1 vanilla pod, scraped

For the topping:

-Berries and tropical fruits cut into cubes (such as kiwi, mango, pineapple, strawberries, and/or blueberries)
-3 tbsp. caster sugar
-1 cup heavy cream

Preheat oven to 220 degrees Fahrenheit. Whisk the egg whites with an electric or hand mixer until stiff. Adding sugar 1 tbsp. at time, whisk in the vinegar, corn flour, and vanilla pod until the mixture looks glossy.

Using 2 tablespoons, scoop the meringue into a dish covered with parchment paper, give it a shape you like, and create a nest in the middle to fill with the topping later.

Bake for 1 hour, then turn off the oven, and let the pavlova cool completely while inside the oven.

Chop the fruits while the meringue cools down. (Chef Antonio likes citrus fruits to balance the sweetness of meringue and the fatness of heavy cream. He also suggests dressing the fruit with passion fruit juice to give an extra kick.)

Whip the cream with 3 tbsp. of caster sugar.

Place 2 scoops of cream in the center of the pavlova, add 2 more tablespoons of fruit salad on top the cream, and serve.

This May and June also mark Bonaire Cuisine Months, a celebration of Bonaire’s growing culinary scene. Tourism Corporation Bonaire created this annual two-month period to help introduce Bonaire’s wide variety of excellent fare to the world. If you’re on Bonaire, make sure to stop by pureocean Beachside Dining and Chibi Chibi Bar & Restaurant at Divi Flamingo Beach Resort! Chef Antonio will appreciate your support of Bonaire’s exciting cuisine.