Blog

A Tale of Two Carrots

Our Chef Omar Robertson was invited by the organizers of TEDxYouth@Bridgetown to speak to a group of senior students from the islands secondary schools. He chose to speak about a topic we here at In-fusion Catering are very passionate about, Organic/Sustainably grown produce. Please see below for ‘The Tale of Two Carrots’ and enjoy.

Fuse Brunch Club Menu’s

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Fine Cuisine Issue 3

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Farm to Bar: Making Chocolate in Grenada

We are always looking for and supporting those that are working to make a difference, today we want to highlight the Grenada Chocolate Company. Quite possibly the first farm to bar chocolate operation in the world. So take some time out and watch this amazing documentary on thier operation.  

White Chocolate & Ginger Creme Brulee

White Chocolate & Ginger Crème Brulee Serves: 6 Ingredients: 1 vanilla bean 375 ml Heavy Cream 125 ml milk 2 tbsp roughly chopped crystalized ginger 150g white chocolate 1 tsp ground ginger 4 egg yolks 150g brown sugar 50g brown sugar, extra Method: Pre-heat oven to 160°C. Place six half cup (125ml) ramekins on a […]

Seared Tuna with a Melon Ginger Salad

Seared Tuna with a Melon Ginger Salad: Serves:  8 Ingredients: 1 ½lb Sashimi Grade Tuna Loin/Saku Block Tuna 2 Tbsp. Pickled Ginger (Finely Chopped) ½ Cantaloupe (Peeled & Seeded) 1  Cup Watermelon  (Seeded) 2 Lemons 1 Tbsp. Honey 2 Tbsp. Veg Oil 1 tsp. Kosher Salt 1 tsp. Fresh Black Pepper Method: Take your Tuna […]