Food Designer Arlene

Trendy Caribbean Cooking

Passion for Food

I started cooking at the age of 7 years. Taught by my mom and grandmother, I cherish the memories of growing up in an extended family home, where food was the vessel used to show love.

In The Kitchen

Check Out My Latest Recipe Videos.


Trendy Caribbean Recipes


Still Baking!

My Story

I discovered my true calling years later in 2008 when I committed all to pursue a catering business with a difference. Determined to give my clients a culinary adventure, ‘Intriguing Ideas’ was born.

This then fueled my ambitions of becoming a restauranteur, to further expand my creative energy. The proud island girl spirit channeled her focus on the use of local ingredients, creating what I now describe as trendy Caribbean cuisine.

Love for creating Food 

My love for creating food never wavered and has found expression in other food projects. I created executive private chef services, as well as catering services for both intimate and major events.

Welcome to the Gourmet Lifestyle

Trendy Caribbean Recipes

Whiskey Mango-Coconut Cocktail

Whiskey Mango-Coconut Cocktail

Whiskey Mango-Coconut Cocktail 

(Whisk me Away)

Makes 2 Drinks 

What to get 

¼ c Jack Daniel’s Honey 

¼ c Coconut Cream 

¼ c Mango Juice (Fresh or Store bought) 

1/8 c Lime Juice 


Mango Slice / Coconut slices or toasted coconut

How to make it 

  • In a cocktail shaker, add jack daniel’s honey, coconut cream, mango juice, lime juice and ice
  • Shaker for 20- 30 secs 
  • Fill 2 short glasses with ice and strain mixture into the glasses 
  • Garnish with mango slice and or toasted coconut 
  • Sweet and refreshing ! 
Island Time (Rum Punch)

Island Time (Rum Punch)

Island Time (Rum Punch)

Makes 2 Drinks 

What to get 

¼ c Light Rum 

¼ c Dark Rum 

½ c Pineapple Juice 

¼ c Orange Juice 

¼ c Triple Sec (Orange Liqueur) 

1/8 c Coconut Rum 

1/8 c Grenadine Syrup 


Grated Nutmeg / Pineapple Wedge / Cherry 


How to make it 

  • Using a cocktail shaker add light rum, dark rum, pineapple juice, orange juice, triple sec, coconut rum, grenadine syrup and ice 
  • Shake for 30 – 60 secs 
  • Fill 2 tall glasses with ice and strain mixture from the cocktail shaker into the glasses 
  • Garnish with grated nutmeg, pineapple wedge and or lime juice 
  • Great for a hot day! 
Tuna & Plantain Salad

Tuna & Plantain Salad

Tuna & Plantain Salad

Here’s what you need 

1c Tuna flaked in water 

2 tsp Lime juice 

1/3 c Garlic sauce or Mayo 

½ tbsp Siracha 

¼ c Parsley (chopped)

½ c Red onions (chopped)

1c Cucumber (diced) 

1c Plantain (fried or boiled- diced)

Salt and Black Pepper to taste 


Let’s make it 

  • In a bowl combine the lime /lemon juice and tuna 
  • Add salt and pepper to taste 
  • In another bowl mix the siracha and mayo evenly 
  • Add all the ingredients to the tuna and mix well 


Fisher Man’s Pie

Fisher Man’s Pie

Fisherman’s Pie (Yam & Saltfish)

Here’s what you need 

1lb yam (yellow or white) 

½ c Fresh Blended Seasoning 

1c Butter 

2 Tbsp Vegetable Oil 

1lb Salted cod (Salt Fish)

½ c Tomatoes (diced)

½ c Sweet Pepper (diced)

¼ c Red onions (diced)

1/8 c Garlic (minced)

1/8 c Pimento Peppers (chopped finely)

½ c Carrots (diced) 

½ c Green Peas 

¾ c Tomato sauce 

¼ c Coconut milk powder 

½ c Warm water 

1 ½ c Cheddar Cheese (Optional)

Let’s make it 

  • Peel and cut yam into small cubes and place in a large pot for boiling 
  • Cover with water, add fresh blended seasoning and boil until tender 
  • Remove from water by straining 
  • Crush /mash yam until smooth add cheese, butter and salt to taste – Set aside 
  •  In a pot place salted cod /saltfish, cover with water and boil for 20mins to remove salt.
  • Remove from water 
  • Boil for another 10mins if desired to remove more salt.
  • Shred and set aside 
  • Mix together coconut milk powder and warm water in a bowl and set aside 
  • In a sauce pan on medium heat, add vegetable oil and sauté garlic, pimento peppers, onions, carrots, tomatoes and green peas for 2 -3 mins 
  • Add shredded salted cod /saltfish, mix well 
  • Add tomato sauce and coconut milk and let simmer on low heat for 5 mins 
  • Stir in bell peppers /sweet peppers and remove from heat 
  • In a butter greased baking dish, spread ½ the amount of mashed yam to create the first layer 
  • Cover this layer with salted cod /saltfish mix 
  • Spread the remaining mashed yam for the second layer 
  • Drizzle with olive oil or top with cheese 
  • Garnish with chopped parsley 
  • Bake at 375 degrees for 40mins or until edges are golden brown 
  • Let cool slightly before serving 
  • A full meal in 1 tray …yay ! 
Stir Fried Veggies

Stir Fried Veggies

Stir Fry Veggies

Here’s what you need 

1/8 c Coconut oil 

1 Tbsp Garlic (chopped) 

1 Tbsp Pimento peppers (chopped) 

¼ c Onions (diced)

1c Carrots (cut into strips)

2c Cabbage (sliced thinly)

2c Broccoli (separate florets) 

4-5 Plantain slices (fried or boiled)

4c Pachoi (chopped)

½ c Sweet /Bell Peppers sliced 

½ c Beet root (sliced)

½ tsp Nutmeg (grated)

2 Tbsp Citrus Juice 

Salt to taste  

Nutmeg (grated)

Let’s make it 

  • In a non-stick pan on medium heat add coconut oil and sauté garlic, onions and pimento peppers for 2-3 mins 
  • Add carrots and cabbage and sauté for 2-3 mins season to taste with salt. 
  • Add broccoli and plantains, stir and add salt if required 
  • Add pachoi, citrus and nutmeg – mix well until leaves turn brighter green 
  • Add salt to taste if desired 
  • Remove from heat and mix in beetroot and sweet peppers. 
  • Perfect side to any meal 😊
Brunch Punch

Brunch Punch

Brunch Punch 

Here’s what you need 

3 Fruit flavored tea bags of your choice 

3c Boiling water 

¼ c Granulated sugar (optional) 

1 Cinnamon stick 

2c Fruit juice (your choice of mix) 

½ c Light rum 

½ c Honey Liqueur (Jack Daniel’s)

½ c Orange Liqueur 

10 cloves 


Let’s make it 

The Iced tea 

  • In a mug, place teabags and add boiling water 
  • Cover and allow too steep for 15 mins
  • Remove the teabags and cinnamon stick add sugar and mix until dissolved 
  • Set aside to cool or refrigerate overnight 

The Punch 

  • To the iced tea, add fruit juice (s) light rum, honey liqueur and orange liqueur 
  • Mix well and add cloves 
  • Chill until ready to serve 
  • Perfect sip at 10am !
Peanut Drink

Peanut Drink

Peanut Drink (Non Dairy) 

Here’s what you need 

¾ c Soy powdered milk 

1c non dairy milk of your choice (oat, almond, soy) 

1/3 c Peanut butter

4 dashes bitters 

3 tsp Vanilla essence 

2c ice cubes 

1 c water 

4 Tbsp Granulated sugar 

Let’s make it 

  • Using an emulsion blender, add all ingredients and blend until smooth 
  • Pour over additional ice if desired and add a straw. 
  • A great way to start or end the day 😊 


Orange Cake & Vanilla Butter Cream

Orange Cake & Vanilla Butter Cream

Orange Cake & Vanilla Butter Cream

Here’s what you need 

3 eggs 

2 tbsp Apple Cider Vinegar 

1c Margarine 

1c Granulated sugar 

½ tsp salt 

2c All purpose flour 

2tsp Baking powder 

¼c Orange liqueur 

½ c Orange Juice  


Vanilla Cream Cheese Frosting 

1 tbsp Vanilla milk powder 

1 tbsp Hot water 

½ tsp vanilla extract 

½ c Margarine (room temperature)

½ c Cream Cheese (room temperature)

2 ½ c Icing sugar (sifted) 

Let’s make it 

  • For this recipe you can use an electric standing or hand mixer. 
  • In a mixing bowl, add butter, sugar and salt and mix until creamy
  •  In a bowl whisk together eggs and apple cider vinegar until light and fluffy
  •  Add egg mixture, orange juice and orange liqueur to butter mixture and mix well 
  • Sift flour, salt and baking powder into the mix gradually and mix gently until all ingredients are well incorporated 
  • Prepare 2 8-inch baking pans by greasing and lining the base with wax paper 
  • Divide cake batter evenly into pans and spread evenly 
  • Bake at 275 degrees for 40 mins 
  • Using a toothpick or bamboo skewer, insert into the middle of the cake and once it comes out clean your cake is ready. There will also be shrinking of the cake from the sides of the pan. 
  • Once the pans become safe to handle, remove from pan unto a cooling rack to cool 


  • To make the frosting mix vanilla milk, hot water and vanilla extract and allow to cool 
  • Mix together margarine and cream cheese until fluffy and lighter in color 
  • Add the vanilla milk mixture and mix well 
  • Add icing sugar 1 c at a time and mix well 
  • Remove wax paper from below the cake and apply frosting to the top of one layer and place the second layer on top to create a sandwich 
  • Cover the cake with the remaining of the frosting or cover only the top of the cake 
  • Serve by the slice with a smile 


Macaroni Muffins

Macaroni Muffins

Macaroni Muffins

Here’s what you need 

  1. 300g pack Elbow pasta 

1 ½ c Evaporated milk 

2 ½ c Cheddar cheese (Divided) 

1sm Carrot 

2 Eggs 

4 Pimento peppers

8 Garlic cloves 

1/8 c Parsley (dried or fresh)

Salt to taste 

Black Pepper to taste 

Margarine for greasing baking tins 

Let’s make it 

  • Boil pasta according to the instructions on the packaging 
  • Strain from the water and place in a bowl 
  • In an emulsion blender, add evaporated milk, pimento, garlic, carrot and eggs 
  • Add the mixture to the pasta and add 2c cheese 
  • Season with salt and black pepper to taste 
  • Fold in the parsley 
  • Prepare cupcake pans by greasing with margarine 
  • Scoop macaroni mix into cupcake pans evenly and top with remaining cheese 
  • Bake at 300 degrees for 20 mins or until cheese is melted and light brown color forms 


Passion Fruit Mimosa

Passion Fruit Mimosa

Passion Fruit Mimosa

Here’s what you need 

½ c Passion fruit pulp 

6c Water

1 ½ c Granulated Sugar 

3 dashes Bitters 

Prosecco or Champagne 


Let’s make it  

  • Using an emulsion blender, pulse together passion fruit pulp and 2 c water 
  • Strain the pulp mix into a mixing mug 
  • Add sugar, remaining water and bitters and stir until sugar is completely dissolved 
  • Prepare champagne flutes with desired garnish (optional) 
  • Fill the glass half way with passion fruit juice and top the glass off with prosecco or champagne. 
  • Celebrate ! 

Arlene Pereira



+1 (868) 330 4138