June in Cricket Square

Posted by on 2nd June 2017

Summer fun at Cricket Square from SWIRL to Flowers Sea Swim

SWIRL: 5-7pm, Thursday 29 June

It’s well known that the Lord of the Rings was filmed in New Zealand and that the All Blacks won the last Rugby World Cup, however did you know that the vineyards are the first in the world to see the sunrise? Find out why “no one in the world produces sauvignon blanc quite like Marlborough”. Tickets are $30. Email Corey to reserve your spot.

Cricket Square Shuttle

Some of you may have seen Susan driving our new six-seater golf cart. You are welcome to get on and take a lift to wherever you may be going around Cricket Square. Simply flag Susan and she will stop for you. Should you need assistance the Cricket Square shuttle service is available from 8am to 6pm. Please call 936 SAFE (7233). Enjoy the ride!

Free juice at Juiced @ The Wicket

Buy 10 juices or smoothies from our delicious menu and get one FREE. Collect your Juiced @ card from Sharon at The Wicket and reward yourself with a healthy and delicious treat from our extensive menu that incorporates the freshest seasonal produce on island. In a hurry? Call 927 6419 and order ahead. And don’t forget Happy Hour is every Friday, 5pm.

Lexi’s Summer Whiskey Smash

Come to The Brasserie and try Lexi’s refreshing and seasonal Summer Whiskey Smash, or if you would like to make this delicious cocktail yourself click here for the recipe. You can purchase all your beers, wines and spirits from Brasserie Purveyors. View our extensive menu here and email us to place your order. It’s that easy!

Flowers Sea Swim: Saturday 10 June

The Flowers Sea Swim is the world’s richest open water event with over $100,000 in cash and prizes. Last year’s race boasted over 1000 registrants. Participants vary in age from 8 to 80 years old and in skill from first-timers to gold medal Olympians. 100% of proceeds go towards the Cayman Islands Cancer Society. Register here.

Experience the power of Pilates

Feel good with ENERGY’s Pilates Start Up Package! For just $199 enjoy three private pilates sessions and one group fitness session. The ENERGY fitness philosophy is inspired by the values of pilates movement including self awareness, core-based movements and natural alignment, as well as cardio and strength elements. Email Colleen to get started.

Restaurant closing dates in summer

The Brasserie Restaurant will be closed from Friday 28 July until Friday 1 September. We apologise for any inconvenience and hope that you will continue to come and visit us at The Market, Juiced @ The Wicket and Friday Happy Hour at The Wicket, which will all be staying open during the month of August.

RECIPE:  Lexi’s Summer Whiskey Smash

Posted by on 31st May 2017

DSC 9807  RECIPE:  Lexi’s Summer Whiskey Smash


1/2 medium sized mango, peeled and cubed
1 basil sprig
1/2 oz. lemon juice
1/4 oz. simple syrup
2 oz. Rogue Dead Guy Whiskey


Muddle mango cubes and two basil leaves, lemon juice, syrup and whiskey. Shake with ice for 20 seconds and strain into a glass over crushed ice. Garnish with basil.



Posted by on 29th May 2017


Want that “healthy glow” and perhaps a few less wrinkles? The answer could be staring you in the face while you eat your lunch.

Black olives are rich in fatty acids and antioxidants that nourish, hydrate and protect. Chief among those is vitamin E. Whether applied topically or ingested, vitamin E has been shown to protect skin from ultraviolet radiation, thus guarding against skin cancer and premature ageing. Create a healthy, glowing complexion by washing your face in warm water, applying a few drops of olive oil to vulnerable spots, and letting it work its magic for 15 minutes before rinsing it off. In fact, you can moisturise with olive oil before any bath, and even condition your hair by mixing it with an egg yolk and leaving it before rinsing and washing.

The vitamin E content in black olives also has the ability to neutralise free radicals in body fat. The anti-inflammatory abilities of the monounsaturated fats, vitamin E and polyphenols in black olives may help dull the severity of asthma, osteoarthritis, and rheumatoid arthritis.

Olives are known to eliminate excess cholesterol in the blood, control blood pressure and are an alternative source of dietary fibre to fruits and vegetables. They are not only tasty but nutritious and rich in minerals such as sodium, potassium, magnesium, iron, phosphorus and iodine. Olives contain polyphenols, a natural chemical that reduce oxidative stress in the brain. Eating a daily serve of olives helps to improve your memory by up to 25 per cent.

On the topic of olives, ‘cold pressed’ means that the olives are kept under a temperature of 27ºC when the oil is being extracted to retain more nutrients, flavours and aromas. ‘Extra virgin’ means that the olives are only pressed once to produce the highest possible quality oil.



plain table salt (not iodised)


Make sure olives are fresh and are firm to touch. Cut the skin 3 times along the olives and drop them into cold water. Leave in water for 1–3 days, changing water every day. (Green olives require 3 days; black olives 1 day.) Pack olives tightly into clean jars with tight-fitting lids. Fill the jars up with water, then tip it into measuring jug. This helps you calculate how much brine to make. When you’ve done all the jars, add a little more water because a bit of extra brine if needed. Use a ratio of 10:1, water to salt. This means for every litre of water you need 100 grams of salt. Dissolve the salt in the water, add about 2 per cent vinegar (this is 20 millilitres per 1 litre of brine). Fill up the olive-filled jars with the brine and allow to stand for a while, so that air bubbles can escape. Top up the jars with brine if required and seal the jars. Check the jars after a few days, because you may need to top them up with brine. Don’t be concerned if the brine seeps out slightly as the pickling gets underway. Keep olives in brine for at least 3 months, then open a jar and try them. If there’s a creamy white scum on the surface (yeast) and the olives and brine smell pleasant then normal fermentation is taking place and there’s no concern. However, if the scum looks grey and hairy and/or if the brine smells foul, toss them out! Something has gone wrong with the fermentation. If the olives are too bitter for your taste, close them up and leave in the brine longer. Once you are happy with the flavour, they are ready to eat. Store your olives in the brine.

This recipe is from the the book, From Paddock to Plate.

(pictured above)


olives, handful
fresh spinach
cherry tomatoes
green beans
tofu, cubed
radish, sliced thinly
red pepper, sliced thinly
feta, crumbled
sunflower seeds
chia seeds
coconut, shredded


Combine all ingredients in a bowl and enjoy!


Posted by on 25th May 2017


The humble egg has impressive health credentials.

Both the white and yolk of an egg are rich in nutrients – proteins, vitamins and minerals with the yolk also containing cholesterol, fat soluble vitamins and essential fatty acids.

More than half the protein of an egg is found in the egg white along with vitamin B2 and lower amounts of fat and cholesterol than the yolk. The whites are rich sources of selenium, vitamin D, B6, B12 and minerals such as zinc, iron and copper. Egg yolks contain more calories and fat. They are the source of cholesterol, fat soluble vitamins A, D, E and K and lecithin – the compound that enables emulsification in recipes such as hollandaise or mayonnaise.

Vitamin B2 (riboflavin) helps your body to break down food into energy, vitamin B12 (cobalamin) is vital for producing red blood cells, vitamin A (retinol) is great for eyesight and vitamin E (tocopherol) fights off the free radicals that can cause tissue and cellular damage, which may lead to cancer.

Eggs are also rich in several nutrients that promote heart health such as betaine and choline.

The egg is a powerhouse of disease-fighting nutrients like lutein and zeaxanthin. These carotenoids may reduce the risk of age-related macular degeneration, the leading cause of blindness in older adults. Brain development and memory may be enhanced by the choline content of eggs.

Hang on, but aren’t eggs loaded with cholesterol? Just because a food contains cholesterol doesn’t mean that it will raise the bad cholesterol in the blood. The liver actually produces cholesterol every single day. If you eat cholesterol, then your liver produces less. If you don’t eat cholesterol, then your liver produces more of it. The thing is, many studies show that eggs actually improve your cholesterol profile. They raise HDL (the good) cholesterol and increase the size of LDL particles, which should lower the risk of heart disease.

In need of a delicious breakfast? You must try The Brasserie Market’s ‘Breakfast Sandwich’, ‘Omelette’ and ‘Brasserie Style Breakfast Platter’ all using our ‘Chateau Chooks’ fresh eggs.

For lunch at the Brasserie Restaurant, you can’t go past our ‘Brasserie’ Chopped Salad packed with chickpeas, cranberry beans, quinoa, long beans, carrots, ‘Chateau Chooks’ hard boiled egg and garden oregano yogurt vinaigrette.

And for dinner, Poached ‘Chateau Chooks’ Egg with confit chicken, caboose roasted pumpkin, local mustard greens and chicken jus, or a Grilled 16oz. Kansas City Steak with ‘Chateau Chooks’ poached egg, roasted localbreadfruit, charred leeks and red peper sofrito.

Who’s hungry?



Posted by on 16th May 2017


‘There’s two seconds of shaking and it’s all over. That’s two seconds per tree. When the walnuts are ready to be harvested, they are mechanically rocked from the trees, brushed into windrows and conveyed with sweepers and an elevator into the hopper. A tank-like machine, weighing tonnes and sounding destructive, is driven up to each tree where its long arms grab the trunk. Then the driver pulls a lever and the shaking begins. “It’s a good way to vent one’s frustration, I guess. The ground shakes and the trees certainly vibrate, but there’s no evidence that we know of to suggest there’s any detrimental effect on the trees,” says the walnut grower in the book, From Paddock to Plate.

Often the simplest foods are best for your health, and this is certainly the case when it comes to walnuts in which Mother Nature has crafted a nearly perfect package of protein, healthy fats, fibre, plant sterols, antioxidants, and many vitamins and minerals.

The outermost layer of a shelled walnut – the whitish, flakey part – has a bitter flavour, but resist the urge to remove it. It’s thought that up to 90 percent of the antioxidants in walnuts are found in the skin, making it one of the healthiest parts to consume. To increase the positive impacts on your health, look for raw nuts that are not pasteurised.

The health benefits of walnuts include a reduction of bad cholesterol in the body, an improvement in metabolism and control of diabetes. Other important health benefits of walnuts stem from the fact that these nuts possess anti-inflammatory properties, aid in weight management, and help as a mood booster. They are also believed to slow down the spread of cancer.

Walnuts have always been considered as “brain food”, perhaps because the surface structure of the walnut has a crinkly appearance like that of the brain. Due to this reason, they have been considered as a symbol of intelligence, leading to the belief that they actually increase one’s intellect. While this is not exactly true, recent scientific studies have proven that the consumption of walnuts does help in promoting brain function. They contain omega-3 fatty acids, which increase the activity of the brain.

Simply put, eating walnuts may be one of the easiest things you can do to improve your health.

Looking for a delicious walnut salad recipe? The one below is my absolute favourite! Otherwise create your own walnut salad at The Brasserie Market salad bar or top the oatmeal on our breakfast menu with delicious walnuts.



raw unsalted almonds, handful
1 pear, thinly sliced
100g parmesan, thinly sliced
fresh spinach or rocket leaves
a squeeze of fresh lemon juice


Combine all ingredients in a bowl and squeeze over fresh lemon juice. Serve.