Wander magazine unveils Dominica’s culinary charms in 12-page long feature

Dominica has been beautifully showcased in a 12 page long feature in Wander Magazine. The feature has been written by Toronto based health and travel writer, Dianne Ballon, who takes the readers on a mouthwatering culinary journey through Dominica’s finest – Secret Bay and Coulibri Ridge.

The feature titled ‘Eating Well in Dominica’ impressively captures the extraordinary flavours which make the Nature Isle’s cuisine truly unique.

The writer said that this lush and volcanic dense island located in the Eastern Caribbean is the nature lover’s dream. It was further mentioned that the island is remote enough to be underdeveloped and difficult enough to navigate because of the lush green forests.

Talking about the local cuisine, the magazine said that two luxury resorts on the island use this local produce along with freshly caught fish, seafood as well as other proteins which are sourced from Dominican farmers’ fishers and markets. It was further said that this takes dining to the next level. While talking about Secret Bay, Wander Magazine’s Dianne Ballon said that he enjoyed the resort’s fine dining open air restaurant Zing Zang and had a cocktail and five course meal over there.

He also mentioned that new executive chef Aurelien Bulgheroni who said that the people who visit Dominica, they want to travel but he wants them to travel with the food too. The feature noted that the chef does various experiments to give local products a sense of newness on a menu which changes daily.

About the Coulibri Ridge, the writer said that it is constructed on over 285 acres on the south coast of the island and it masterfully blends luxury with off grid sustainability.

It is to be noted that about 20 percent of the local produce on the resort directly comes from the gardens on or around the property while another 80 percent comes from farmers and fishermen in Dominica.

The magazine talked about the breakfast available at their Mesa restaurant and mentioned that it begins with a pre breakfast which includes fresh fruit, granola or chia pudding, fresh mini croissants, mini banana muffins and mini egg muffins. They also serve Dominican breakfast which comprises of smoked herring or sauteed cod, fried cinnamon plantain as well as sweet potatoes with pumpkin salsa and traditional roasted bakes.

Getting this long and well explained feature in this renowned magazine is a huge achievement for Dominica with the Ministry of Tourism expressing their gratitude to the writer as well as the team of Wander Magazine.