Light Delights – Round Hill Travel Video duration – 7.09 minutes. Round Hill Restaurant Montego Bay Jamaica Travel Video Gourmet Regionale You are sitting on a private peninsula that has two beautiful beaches, full water sports facilities, full tennis facilities, a fabulous restaurant, wonderfully refreshed villas and rooms – it started as a sugarcane and coconut plantation in 1655. Wow! And how has it then changed the property over the years into what it is now? In 1953, a very famous Jamaican entrepreneur called John Pringle, who decided that he was going to create the perfect get away for his rich and famous friends – persons like Bill and Babe Paley, you know, the founder of CBS Television, who were one of the first owners and it has evolved around that same philosophy to this day and we still have 29 individual owners and when they are not in residence, their villas must be rented. One of our owners happens to be a very well known lifestyle designer, Ralph Lauren and he has been very instrumental in giving us the right philosophy in terms of our furnishing. All our guests enjoy the best accommodation and the warmest of Jamaican hospitality. Chef Martin, tell me what it is, about your philosophy, when it comes to food. To me it is called LCCC – light clean Caribbean cuisine I love it And once you put those on the plate, you have a different experience when it comes to Caribbean food I understand that not only do you have a garden, but you have an organic garden. That’s correct. Everything that’s grown here at Round Hill is all organically grown on this property. And it is amazing to work with fresh fresh fresh produce. It makes a tremendous difference. When the clientele that comes here from Round Hill, they give you that twinkle in the eyes “Is this a real tomato?” because the flavors are just picked that takes the fresh burst of all the fruits. What are we going to cook tonight? Today we are going to do a little of Caribbean flat breads. I understand you are from New York. I am going to show you my style of pizzas in the Caribbean Let’s get cooking All right For the first step, you have already prepared the flatbread for us, is that right? That’s right The actual crust. Ok, so where do we go from there? This is the crust, it’s just a pizza dough I rolled out very very thin. Now we are going to put our toppings on it. Now this is a little bit of topinot that we have here at Round Hill, and all the guests get this for lunch with a little bit of plantain chips. So we’re putting our topinot on top of it and you hear that, the dough is quite crispy already. Yeah that sounds great. Now this topinot is going to soften it up and I’m going to show you all about organic style flatbread. We’ll top it with a little bit of organic spinach that’s just been sautéed lightly, with a little bit of our tomato, that’s brought in from our garden Oh that’s nice Unbelievable so here we go, Not overcooked Not over cooked. When you are working with fresh fish or fresh produce, you don’t have to cook it all the way through, so you don’t want to kill the vitamin C that’s in here, all those beautiful nutrients Look at that beautiful green color we are adding now It’s amazing. I understand that you actually are an award-winning chef In 1999, I actually won “Chef of the year” for Jamaica, twice in a row, 1999 and 2000. Congratulations I’m honored ma’am, thank you. All right. You like garlic I love garlic We roast these garlic and they’re called triple boiled. Coz, we boil them three times in cold water, bring ’em up, throw ’em up, bring ‘em up, throw ’em up, so the flavor, it is sweet like a candy, so these go on top. Pickled onions, they are sweet onions that’s pickled in organic honey and a little bit of vinegar – a little bit of those on top for you.. And you can see the colors. Yeah, I love what you are doing with the colors Looks just like the rainbow Oh my goodness Alright, we’ll finish with a little bit of viergano parmesano cheese, over the top Mmm – look at that And now, we are going to finish with a little bit of sweet pea pesto Sweet pea. That’s a pretty Jamaican traditional…. Is that right? To us, here, yes. It’s sweet peas with a little bit of parmesan cheese in it, little bit of garlic, little bit of salt and pepper, and its good to go Ok. That looks fabulous That’s one your Caribbean peas. Would you like to try? I’d love to Mm, listen to that crunch You can hear the crunch Ya, you can Well, I’ll put it in a little plate for you. I love it There you go Terrific Caribbean pizza It’s so good I love it Glad you enjoy it Oh what did you make for us over here? I also have some beautiful shrimp empanadas, Caribbean style. The pastry dough is very flaky and inside of it you have a little bit of big bold flavors, we are using the Scotch Bonnet now – That’s something that’s native to Jamaica Correct, it’s grown here in Jamaica. In America they call it harbaneros, out here it is Scotch Bonnet And I heard that they are even hotter than the harabaneros. Oh they are fiery. This is the big bold flavor of Jamaica. So as the sweetness of the jam, the peppery of the empanada, you that exact balance of flavors and that’s what we are all about Perfect food, to take with you to the beach to watch the sunset Here we go Want to join me? Yea What’s the sauce again, on the empanadas? It’s a little bit of tomato jam Mmm It’s quite sweet, Oh it is so good With the spiciness of the shrimp that’s inside Thank you. It’s really like I made another friend in Jamaica Thank you, thanks for coming. And we also have a beautiful sunset Beautiful people, beautiful sunset I’m glad you are here, cheers