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Latest Stories:
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He's a music producer, educator and entrepreneur known as a steel plan icon for his amazing musical skills and upbeat YouTube videos but more importantly, Keishaun Julien is Tobagonian.
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“You can call me a THTI ambassador. My mantra is just take that step, it's your education, your future, and you have to take control of it. If you don't, nobody else will.”
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After a few courses, Ammika learnt enough skills to establish her company "Marketing with Miks"
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Annelia Lian Davis is a young, vibrant, God-fearing, caring and energetic person who loves spending time with her family and loves food and agriculture. In 2019, she graduated with a Bachelor's of Science in Food Science and Technology (Hons) from the University of Trinidad and Tobago. Taste of Tobago had the opportunity to catch up with Annelia to share her inspiring story.
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How we live. How we work.
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Twenty-four years passed in a moment. Twenty – four years to date, the Tobago Hospitality and Tourism Institute began its journey in Tobago, with the vision of becoming an international and service-driven centre for learning and development. The goal - to address the human resources needs of the hospitality and tourism sector whilst developing the communities of Tobago.
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In the depths of a blackened iron pot on the flaming fire, a story of skills, spices, herbs, and heritage emerge to let you know that creole food is Caribbean food. The tradition of cooking creole goes back over a hundred years when food was scarce, and colonial masters infused European cooking with dishes of enslaved Africans. Yet, despite its dark background, the influence of West African and European flavours uniquely created a comforting and satisfying food in South and North America and the West Indies.
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The down-to-earth wine bar located in the Port Mall, Scarborough, is the place to go for wine in Tobago. Errol initially opened the wine bar in 2010 as Villas Garden (named after his mother) at 4th Street, Scarborough. Then, when he moved to the Port Mall, he converted the space and renamed the popular liming spot as Just Wines—serving wines, local and imported beers from Germany and Belgium and finger foods.
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A Taste of Tobago - Recipes
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Traditionally, macaroni pie is a core staple in Tobago's Sunday lunch. However, the combination of macaroni pie/noodles with cheeses and light spices usually produce a delicious savoury pie, which we have all love grown to love. Here, Danielle Stewart of Frontline Flavours, located in Black Rock, explored her creativity and used her experience to place a modern gourmet twist on this traditional dish.
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Callaloo features the perfect blend of dasheen leaves, ochre, fresh seasoning and pigtail, crab or beef. It's usually served as part of Sunday lunch to complement yet another local favourite dish "Coo-Coo". Traditionally, Tobago's Sunday Lunch comprises of macaroni pie, savoury rice, stewed peas, potato salad, green salad and baked or stewed meats.
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Read about how to create an Exquisite Dasheen Punch from Tobago's very own
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The THTI Taste of Tobago Golf Classic combines a weekend of superb golfing with culinary and hospitality experiences delivered by some of Tobago’s most creative chefs, mixologists and students.
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Seaweed can benefit your garden in various ways. For example, using seaweed can increase crop yields, make plants grow healthier, make them less susceptible to pests and disease, and improve the soil.
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Baking is synonymous with Sundays in Tobago. In Tobago, this tradition is passed down from generation to generation. From the currants rolls (twist of the British Eccles pies) to Victorian cakes, pastries, bread, and cakes are a favourite on the island.
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THE TOBAGO HOSPITALITY AND TOURISM INSTITUTE
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