Guy Harvey Magazine

WIN-SPR 2018

Guy Harvey Magazine is focused on fishing, boating, scuba diving, and marine conservation. Portfolios from the world's best fishing photographers, articles on gear, travel, tournaments, apparel, lifestyle, seafood recipes, sustainable fisheries.

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Page 39 of 83

40 | BAHAMIAN BOUNTY AT XUMA RESTAURANT His experience in the kitchen has yielded a unique cooking style, merging Mediterranean and modern techniques into the Bahamian way of cooking. At Xuma Restaurant, Chef Corrie takes advantage of fresh produce and a daily harvest of seafood options such as conch, crawfish, grouper, lionfish, wahoo and mahi-mahi. Of course, each dish at the five-star restaurant is exquisitely plated and paired with appropriate wines from a wide selection. Chef Corrie's top-notch reputation has brought in many celebrities and world- class chefs to Highbourne Cay, known as the gateway to the Exuma Cays. The Island itself, less than three miles long from tip to tip and only a quarter-mile wide, is still loaded with amenities for kids of all ages, including a 37-slip marina, eight rental cottages, a fully stocked grocery store and a fuel dock. Highbourne Cay is just 35 miles southeast of New Providence, which houses the city of Nassau, the capital of The Bahamas. The Exumas extend nearly 100 miles and are considered one of the crown jewels of The Bahamas. The pristine beauty, outstanding anchorages and unspoiled marine environment is world renowned for diving and as a fishing spot for boaters. A popular seafood dish at Xuma Restaurant includes: lobster spring roll (see recipe below), lionfish ceviche, and grilled mahi-mahi with sweet potato croquette and seasonal veggies. Pairs well with Bonney's Revenge Riesling 2014. BY GHM STAFF Chef Corrie Smith | Xuma Restaurant MEET THE CHEF Looking out across endless blues and whites of the Exuma Cays can inspire a lot of things, including the art of cooking. Chef Corrie Smith, manager of the Xuma Restaurant and Bar on Highbourne Cay, uses his food, not the amazing views, to inspire his guests. Known for his imaginative and innovative dishes, the chef's culinary style features a broad array of palate pleasers like grilled mahi-mahi with sweet potato croquette. He began his dreams of becoming a professional chef by earning a degree in applied science in culinary arts and then went on to pursue a Bachelors of Science in Hotel Management at the University of the West Indies.

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