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00:05Ainsley's Taste of the Bahamas.
00:10Brought to you by Nassau and Paradise Island.
00:20The best way to experience the true flavour of a place is through its food.
00:24So, I'm off on my culinary travels again.
00:29I'm looking for dishes with a story to tell.
00:34It's an aphrodisiac.
00:35Traditionally.
00:39It's an aphrodisiac.
00:43It's an aphrodisiac.
00:44And the freshest and ziniest of ingredients from land and city.
00:49So, here I am in the Bahamas, exploring islands of white sands.
00:54Turquoise seas and food that is as vibrant as its people.
00:58From hidden beach shacks and fish fries...
01:02Ooh, a little bit of sesame...
01:05To fine dining with a...
01:07Caribbean twist.
01:08It's out of this world!
01:09Scoop it up!
01:10Mmm!
01:11Mmm!
01:12This is the last bottle known to man.
01:14Wow!
01:15I'm diving headfirst.
01:17Into the flavours...
01:18The colours...
01:19And the rhythms of islands.
01:22And life.
01:23So, come on.
01:24Grab a plate.
01:25Loosen that belt.
01:26Enjoy!
01:27Find me in my quest.
01:28As I search for a lick of bit of island zest.
01:31Welcome!
01:32Taste of the Bahamas.
01:33Yeah!
01:34Yeah!
01:35Yeah!
01:36Yeah!
01:37Yeah!
01:38Yeah!
01:39Yeah!
01:40Yeah!
01:42The Bahamas is a chain of hundreds of islands.
01:47And coral shallows in the warm Atlantic Ocean.
01:50Just a short hop from Florida.
01:52And right at the heart of it all are Nassau and Paradise Island.
01:57By Bahamian Bass.
01:58Today, I'm making the most of my morning.
02:01I'll be preparing...
02:02...a beachside breakfast.
02:03Yeah, baby!
02:04That's what I'm talking about.
02:05You know what I'm saying?
02:06You know what I'm saying?
02:07I'm gonna squeeze out the juice.
02:08Yeah.
02:09Snorkelling over underwater sculptures.
02:12Look at that sculpture.
02:13It just seems to...
02:14It's like a goddess in the water.
02:17...and cooking up a cracking Bahamian brunch.
02:20My plantain and sweet potato ross...
02:22...with crab salad and hot peppered avocado.
02:25Hey!
02:26Anyone for brunch?
02:27Let's have a look.
02:34Every day.
02:32But first, coffee. There's lots of coffee shops in this world.
02:37And the Bahamas has all the usual suspects, but it also has some cool...
02:42...independent cafes that are much more up my street.
02:47I don't know about you, but I can't start the day without a good old pick-me-up.
02:50But today, I'm not going to...
02:52...even for your average cup of the old Joe.
02:54I've been told that this place here gives a taste...
02:57...the island twist to, let's say, the morning latte.
03:02Oh, am I ready for a bit of caffeinated creativity? You bet!
03:07Andrew Bell is the man behind Best Brew, chasing that...
03:12...perfect cup, one batter at a time. And it all starts with the beans.
03:17All right, I've got the beans. I suppose this is the most important stuff...
03:22...isn't it? It's where your beans come from. Where do they come from?
03:25So this set is actually from Brazil.
03:27And it's probably like a nice medium to dark roast coffee...
03:31...if you want to get out of it.
03:32Nice cocoa, chocolate notes, very mellow.
03:34It's good for a good base for an espresso.
03:37It's kind of what we use it for.
03:39And, you know, what's really interesting is that a lot of people...
03:42...look at this. It looks like a bag of lentils or something, but this...
03:45Yes.
03:46...all coffee looks like...
03:47...like that, isn't it?
03:48Yes. Now what we're going to do...
03:49...is we're going to drop it into the actual roasting chair.
03:52Yeah.
03:53Which is just a big stainless steel drum. It's rotating over...
03:57...you know, 12 or so torches.
03:59We're going for a medium roast here.
04:02And we're leaving nothing to chance. Roasting times and temperatures have to be just right.
04:07So here we go. Let me start the laptop. And then we drop it in.
04:12In go the light green beans and the roast begins.
04:17Fifteen minutes later, our beans are roasted.
04:22And just right.
04:23Oh, wow.
04:24And there goes the coffee.
04:27Wow.
04:28Amazing.
04:29Music.
04:30Music.
04:31Music.
04:32Andrew's going to prepare two different coffees for me. An iced coffee...
04:37...in a cold brew.
04:38Iced coffee is hot coffee that's cooled down while...
04:42...a cold brew is a coffee that's never been heated up. So, how different do they look?
04:47So, here with the wind stirrer we have a iced coffee. Typical iced coffee with...
04:52...which is just water and a shot of espresso on ice.
04:55This is a typical tea...
04:57...the taste of coffee that you're going to get. The citrus notes, the bitterness, the sharpness that you normally...
05:02...the taste in regular coffee.
05:03And the freshness too.
05:04Yeah.
05:07Oh, it's lovely and clean.
05:10When you get that pure...
05:12...coffee hit, don't you?
05:13Yeah.
05:14It's amazing. It's coffee. Then you get that little bit of...
05:16...sort of like a cocoa taste.
05:17Yeah.
05:18A dark cocoa taste.
05:19Yeah, especially after taste.
05:20Beautiful.
05:21And moving next door...
05:22So, this is the cold brew.
05:23Uh-huh.
05:24This here is, again, a process that kind of...
05:27...take some of that bitterness and some of that citrus sharpness out of the coffee.
05:30I'll let you try and see the difference.
05:32Okay.
05:36Okay.
05:37that's very different it feels like there's a little hint of alcohol or something in there yeah
05:42not at all really what is it then so when you're dealing with an iced coffee
05:47you're dealing with coffee made the old school week hot water pressure
05:52oils some of the bitterness out of the actual coffee itself whereas cold brew it sits at room 10
05:57temperature soaking for 14 hours 14 hour coffee but with more caffeine yeah
06:02very refreshing oh wonderful
06:07before i go andrew's got one last bahamian coffee treat for me
06:12juice latte made with coconut water condensed milk a little bit of
06:17seasoning and a few secret ingredients
06:22beautiful well it's uh you've decided to make loads of
06:27caffeinated things this morning for me and i've enjoyed every one of them especially
06:32the process of how you get there what a joy thank you so much
06:37big honor pleasure man pleasure yeah wow what a way to start the day
06:42free coffees i never knew i needed now i reckon i'm ready for breakfast
06:47free coffees so i've headed just west of downtown nassau
06:52to the place the locals call the fish fry a perfect spot for the first meal of the day
06:57here in nassau breakfast is a big deal you've got to find something
07:02to make your belly feel good so this morning i'm pushing the boat out and i'm going for the
07:07full bahamian breakfast yeah boy which comes
07:12with an unbeatable sea view
07:17the inside shack is called gone fishing and thankfully the owner hamis moxie is back from fishing
07:22fishing and has already started the cooking
07:27hey mish how you doing my man hey young fella how are you look at you you get
07:32the grits cooking getting some nice yellow grits staple of the bahamas staple of the bay
07:37salmon people yeah so what are you going to be cooking for me today well we're going to be doing some boiling
07:42fish now ball fish now ball fish is a national dish of the bahamas
07:55you
07:47for breakfast okay it all kicks off with thick pieces of grouper drenched
07:52in lime juice and then hamish's special seasoning smell that
07:57oh what what is going on in there that is amazing that's a flavor
08:02you can rest it right here okay take one of the fish and follow me
08:04okay take one of the fish and follow me so we're going to do this
08:07okay so we've got the lime juice in there yeah and now we're going to put the lovely
08:12what's what's in this mixture then now this is um fresh kosher salt
08:17the pond never process uh-huh and it's grind up with a habanero pepper
08:22i know it's a little garlic fresh garlic and um some little seasonings to keep it going
08:27and keep the flavor enhancing so okay and we're going to take that and we'll drop that
08:32right in here okay okay shall i do the next one you hold on to that
08:37okay you're the man yeah me the man you're the man with boiled fish is no
08:42proper way of doing it it's your way yeah the end of the day it's all about flavor
08:47right every house is different isn't it yeah everybody has their way putting it in some people
08:52the potatoes in first onions all of that you know hamish's way means it's potato
08:57potatoes necks and some thick slices of onion you're the man
09:02potato some chopped celery and the juice of half a lime uh-huh
09:07yeah baby yeah that's what i'm talking about you know see let me squeeze out the juice yeah
09:12squeeze out the juice we gotta squeeze out the juice gotta squeeze out the juice yeah man
09:17get out the juice yeah man because you Jen keep adding what it's
09:34little camera's looking at the juice yeah just a little more it's your wherever it's like
09:38And we're going to put some sugar inside of there, about a half a cup of that.
09:41Okay.
09:41Half of that right there.
09:43I think that should be good.
09:46We're going to dust some nutmeg inside of it.
09:48Okay.
09:49Probably about a half a teaspoon, probably.
09:51Let's see how it looks.
09:53Chucky.
09:53Chucky.
09:54Chucky.
09:54Chucky.
09:55Chucky.
09:55Chucky.
09:55No more.
09:57Going down to.
09:58Chucky.
09:59Chucky.
10:00Chucky.
10:01Chucky.
10:02Chucky.
10:03The next little baking powder, you see?
10:06Tell it around.
10:07Play with me.
10:08Chucky.
10:09And now when you shake a little bit of that in there.
10:11Lovely.
10:12One, two, three.
10:13And two, three, and two, and five, and six, and seven, and that's perfect.
10:17I love that.
10:18A handful.
10:19A handful.
10:20A handful.
10:21Now you take, get the spoon again, mix that up.
10:23We're going to add a little water.
10:25Right there.
10:26Perfect.
10:27Okay.
10:28She looks...
10:28Looking good.
10:29Beautiful.
10:32Lovely.
10:33And that's it right there.
10:36Nice.
10:37Nice.
10:38A bit of sprinkled flour on the choppy board and two spoonfuls of...
10:43A bit of sprinkled flour on the choppy board and two spoonfuls of...
10:43dough right in the middle.
10:44Okay, chef.
10:45Then we're going to take this.
10:46Okay, chef.
10:47Then we're going to take this.
10:49And look at you kneading your bread there.
10:50That's lovely.
10:51Yes.
10:52You've got a nice style.
10:53Here we go.
10:53Water.
10:54Gonna just melt that round a little bit.
10:56Beautiful.
10:57Drop.
10:58Put that in there.
10:59Mmm.
11:00Look at that, chef.
11:01Beautiful.
11:02Yeah.
11:03Put the lid...
11:03Put the lid on the top.
11:04Put the lid on the top.
11:05This is going to be some breakfast, isn't it?
11:08Right?
11:09I'm...
11:10I'm salivating.
11:13It's some location, isn't it?
11:14I'd be happy to eat any kind of breakfast here, but Hamish is spoiling.
11:18Me with this all-time Ireland favourite.
11:23I'll tell you what else is special, Hamish.
11:29I don't get any better than that.
11:31Oh, man.
11:32Welcome to the Bahamas, baby.
11:33Welcome to the Bahamas.
11:34Boiled fish, cold bear, pound fried breads, and avocados and grits.
11:38And a beautiful view.
11:39What more can we ask for?
11:40Perfect.
11:41Perfect.
11:42Perfect.
11:48Coming up, my morning adventure continues with a brisk switch.
11:53We're going to swim around some underwater art.
11:55That was amazing.
11:56And we...
11:58We round things off with a delicious Bahamian brunch.
12:01I can't wait to sit on...
12:03top of the rusty.
12:04You wait till you see what sits on top of you.
12:09Bye.
12:10Bye.
12:11Bye.
12:12Bye.
12:13Ainsley's Taste of the Bahamas.
12:18Brought to you by Nassau and Paradise Island.
12:23Ainsley's Taste of the Bahamas.
12:28Brought to you by Nassau and Paradise Island.
12:33Welcome back.
12:38Today, I'm making the most of the morning sunshine here in the Bahamas.
12:42I've had several...
12:43...cups of coffee already.
12:45Very refreshing.
12:47Oh, wonderful.
12:49And a delicious beachside breakfast.
12:52I don't get any better than that.
12:53Oh, man.
12:54Welcome to the Bahamas, baby.
12:58Oh, man.
13:02But now...
13:03It's time for a dip in the ocean.
13:07So me and the crew...
13:08...are heading out into the wild blue yonder.
13:13You know, it's hard to beat that feeling of setting off from a sandy beach into a turquoise sea.
13:18Sun in your face, spray in the air.
13:23And that lovely hum of the engine as you glide along.
13:28You know, the Bahamas is beautiful above, but...
13:33...equally stunning is in there, underneath that beautiful translucent...
13:38...seed.
13:41Just under the surface here.
13:43...is something very special.
13:47And even though...
13:48...I'm not the most confident swimmer.
13:50Today, I'm gonna take the plunge.
13:52My guide is...
13:53Jasmine Colley from the Bahamas Reef Environmental Educational Foundation.
13:59Jasmine, what am I gonna find down there?
14:02You're going to find brief...
14:03...the Sir Nicholas Nettle Coal Reef Sculpture Garden.
14:06So, it's a unique fusion between...
14:08...art and conservation and our outdoor classroom.
14:12Wonderful.
14:13I love the way you say outdoor classroom.
14:15So, a lot of people get here to be educated about what...
14:18...beneath?
14:19Yes.
14:20So, we use this site to teach about marine conservation.
14:23We do have our coral nursery.
14:26When we go down there, we're going to see it.
14:28And then also, we have some of the...
14:33...largest underwater sculptures.
14:36Yeah.
14:37One being Ocean Atlas.
14:38Which is a young lady holding up the entire ocean on her shoulders.
14:43Wow.
14:44Wow.
14:45Yes.
14:46And we also have Virtuoso Man who...
14:48...is passing on the torch of the older generation to the younger generation.
14:53...to Ocean Atlas.
14:54Mm-hmm.
14:55So, we're going to see that as well.
14:56I'll be honest.
14:57I love...
14:58I love the sea, but deep water always puts a little flutter in my chest.
15:02I'm in that...
15:03...not much of a swimmer, you know.
15:05Trust me, I do this every day.
15:06You'll be perfectly fine.
15:08This could mean marriage.
15:10LAUGHTER
15:12OK.
15:13I'm in safe hands, and I've got all the gear.
15:16Put these off.
15:17There.
15:18I'm, uh...
15:19Are you OK?
15:20Snorkel ready.
15:22Salt?
15:23It's Geronimo time!
15:24It's Geronimo time!
15:28wszystko!
15:29What do you mean?
15:30I mean...
15:31You've got the boat right?
15:32I'm not sure.
15:33It's a bit of...
15:34Why?
15:35Why?
15:36How are you...
15:37Who are you talking with?
15:38At that time I'm not sure.
15:39Where do you feel?
15:40I'm not sure.
15:41You're going to be walking around the vet.
15:42I'm not sure.
15:43I'm not sure.
15:44I'm not sure.
15:45My way.
15:46I'm not sure.
15:47I'm not sure.
15:48I'm not sure.
15:49But...
15:50I'm not sure.
15:51I'm not sure.
15:52I'm not sure.
15:53I'm sure.
15:54I'm not sure.
15:55I'm not sure.
15:56Let me know.
15:57You know what?
16:02That was amazing. I've never seen so many different coloured...
16:07That sculpture, it just seems to... It's like a...
16:12A goddess in the water. Do you know what I mean?
16:14Yes.
16:15It was unbelievable.
16:16It's stunning.
16:17This is definitely one of the most enjoyable...
16:22Lessons I've ever had.
16:24Exploring these waters really does make you appreciate.
16:27The life in our oceans.
16:29It reminds me that we're all part of nature.
16:32And it's not just humans that make amazing art.
16:38Back on dry land.
16:41It's time for me...
16:42To get creative now.
16:43In my beachside kitchen.
16:45You know the Bahamian...
16:47The Bahamians love to start their day with a hearty breakfast.
16:50And I can't blame them.
16:51It's obviously going down...
16:52And visiting Hamish.
16:53And cooking down that lovely pizza.
16:55Oh, beautiful.
16:57Fish.
16:58That grouper.
16:59And of course...
17:00Having fresh coffee with Andrew.
17:02It's the perfect way to start the day.
17:04What about my perfect dish?
17:05My plantain and sweet potato...
17:07Rosti.
17:08With crab salad.
17:09And a lick a bit of hot pepper avocado.
17:12That would be a really good breakfast too.
17:14Shall I show you how to do it?
17:15Got some sweet potato here.
17:17Already started grating that down.
17:18So I'm just going to continue to grate that.
17:20Okay.
17:21Coarsely grate it.
17:22So we've got some sweet potato there.
17:27Love it.
17:27Lovely.
17:28Put that to one side.
17:29And the plantain.
17:30Well, here it is.
17:32I'm running my knife down there.
17:34Reminds me of what my mum used to do.
17:36And then once you...
17:37Get inside there.
17:38You're just peeling that down.
17:42And once we get to that stage,
17:44then we can grate up our plantain.
17:47To go with our sweet potato.
17:52Lovely.
17:53Now...
17:54Now...
17:55Now...
17:56Now...
17:57Shall we grate up some ginger?
17:58Add the zest and juice of a lime?
18:02A touch of allspice.
18:03And let's not forget...
18:05The good chilli.
18:08Everything's got goat chilli, you know.
18:10It's...
18:11I've never seen so much.
18:12Goat chilli.
18:13Nor have I.
18:18I think that's enough.
18:19It's quite a powerful flavour, this, you know.
18:23Okay.
18:24A little bit of goat chilli going in there.
18:26And some...
18:27Some of those lovely fresh thyme leaves.
18:30And...
18:31Flour's gonna...
18:32Go in there.
18:33Let's season up.
18:34Let's season up.
18:35Let's season up.
18:36Let's season up.
18:37Some salt.
18:38And some...
18:39Some salt.
18:40Some salt.
18:41And some...
18:42Peppa.
18:43And some...
18:45Elbow grease.
18:47Bit of Elvis.
18:48Mm-hmm.
18:49Mm-hmm.
18:50Mm-hmm.
18:51Mm-hmm.
18:52Mm-hmm.
18:52Mm-hmm.
18:53Mm-hmm.
18:54Mm-hmm.
18:55Mm-hmm.
18:56My plate of rust.
18:57I've got plantain and I'm flowering there.
18:59It's a salt and pepper that makes me freeze it.
19:01Whoa!
19:02Just stir it up.
19:03Make it kind of bond.
19:05Then you put it in some hot oil.
19:07Put breakfast out of sight.
19:08Oh, yeah.
19:09Breakfast out of sight.
19:10Oh, yeah.
19:11Breakfast out of sight.
19:12And I think that should do it.
19:17Now...
19:18That's perfect.
19:20Before I get the oil going, I'm just gonna...
19:22make up a few of these rostis ready to go into our pan.
19:25All right.
19:26That's it.
19:27Here we go.
19:28It's all handiwork, this, you know.
19:31Squash it together.
19:32And then we flatten that out.
19:37Okay, let's get that oil on.
19:42And let's get frying.
19:45And a touch of...
19:47butter too.
19:52Let's get these guys in here.
19:57Let's go.
19:58Let's go.
19:59Let's go.
20:00Let's go.
20:01Let's go.
20:02Let those guys fry off a little bit.
20:07Now, let's get on with the crab salad, shall we?
20:10See how I've got that beautiful.
20:12Fresh crab.
20:14It's another thing that they love here in the Bahamas, is they're...
20:17crab meat.
20:18To that, I'm gonna add some chopped tomatoes, some green peppers...
20:22And you guessed it.
20:23Some goat pepper again.
20:26Goat pep-
20:27Flipper again.
20:28Oh, yeah.
20:29All right, mate.
20:30He's the flipper.
20:32Bingo's there, mate.
20:35Oh, bit of that going.
20:37Good enough.
20:38Yeah, boy.
20:40Okay, in with the spring onion.
20:42We'll add some onions, a bit of lime zest, a squeeze of orange juice, and some fresh coriander.
20:47Mix that up, and just look at that.
20:52Look at that combo there.
20:54Really, really lovely.
20:57Yeah.
20:58You ready?
20:59Yeah, I'm ready, Ames.
21:00Now, crab.
21:01I can't wait.
21:02I can't wait to sit on top of the rusty.
21:04You wait till you see what sits on top of you.
21:07I'm talking about my hot peppered avocado.
21:12So I'm just going to quickly slice up my avocado, pop them into a blender.
21:17And I'm adding a clove of garlic, touch of mayonnaise, lime zest, and juice.
21:22And a generous helping of hot sauce.
21:27Yeah.
21:28Yeah.
21:29Yeah.
21:32I think that's good enough.
21:33That's beautiful.
21:34Time to serve up.
21:37Bye.
21:38Bye.
21:39Bye.
21:42Bye.
21:43Bye.
21:44Bye.
21:45Bye.
21:46Bye.
21:47Bye.
21:48Bye.
21:49Bye.
21:50Bye.
21:51Bye.
21:52Bye.
21:53Bye.
21:54Bye.
21:55Bye.
21:56Bye.
21:57Bye.
21:58Bye.
21:59Bye.
22:00Bye.
22:01Bye.
22:02Bye.
22:03Bye.
22:04Bye.
22:05Bye.
22:06Bye.
22:07Bye.
22:08Bye.
22:09Bye.
22:10Bye.
22:11Bye.
22:12Bye.
22:13Bye.
22:14Bye.
22:15Bye.
22:16Bye.
21:52hey and there you have it
21:57my plantain and sweet potato rosti with crab salad and hot peppered avocado
22:02hey anyone for brunch
22:06Wow
22:07what a way to start my day
22:12I
22:14I
22:16I
22:17Freshly ground coffee
22:19boiled fish
22:21and a morning snorkel
22:22I never knew breakfast could be such an adventure.
22:27I never knew breakfast could be such an adventure.
22:32I never knew breakfast could be such an adventure.
22:37I never knew breakfast could be such an adventure.
22:42I never knew breakfast could be such an adventure.
22:47I never knew breakfast could be such an adventure.
22:52Ainsley's Taste of the Bahamas, brought to you by Nassau Empire.
22:57I never knew breakfast could be such an adventure.
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