Veg-centric Cuisine

Plant-based diets have hit the mainstream. We explore why consumers and chefs are adopting a meatless mindset. 

Teetotal Tipples

Being ‘off the bottle’ no longer means having to glug childish, sugar-laden sodas. Alcohol-free has undergone a serious upgrade, and a slew of artisanal, natural alternatives is on hand to quench your thirst.

Delicious, Straight to Your Door

Ordering in can be nutritious as well as convenient. Check out the local companies bringing great meals to our doorsteps.

Bowled Over

Easy, adaptable, nutritious and beautiful to behold – no wonder ‘bowl food’ has become a buzzword among health-conscious foodies.

From the Levant, with Love

Our love affair with Middle Eastern cuisine is heating up. Dishes like falafel and hummus have created a tasty entry point, but now diners are being enticed further to explore authentic recipes, exotic ingredients and regional nuances.

Indian, But Not as You Know It

Cayman is enjoying a wave of authentic Indian menus, giving a taste of this incredibly varied cuisine.

Next-Gen Chefs

The future of Cayman’s culinary scene is now in the hands of the next generation.

Showstoppers: Are You Ready for Immersive Dining?

We eat with our eyes first, the saying goes, and chefs are reaching new heights in boldly creative food presentation.

Celebrating Citrus

The versatility of these fruits knows no bounds. No wonder leading chefs are so in love with citrus...
Ugli fruit

Seven Unusual Citrus Fruits to Sample

There are plenty more unusual varieties to discover beyond the ubiquitous oranges and lemons.

Bitters, with a twist

Bitters are the salt and pepper of the cocktail world, an essential part of every good bartender’s toolkit. Yet few drinkers know much about these flavor-packed infusions.

Digesting a trend: Jackfruit

Don't know jack about jackfruit? This on-trend ingredient is being used as a meat alternative in everything from tacos to curries. Here is the lowdown.

Top Food Trends for 2018

What does the year ahead hold for our taste buds?

How to be an eco-friendly foodie

Tiny steps can make a big difference in minimizing the amount of waste that ends up on our landfills and in our oceans.

Lunch on the Go

Run out of sandwich filler inspiration and don’t have time to drop in to your favorite lunch spot? Take the easy option with one of these amazing lunchtime delivery services.

Digesting a Trend: Mezcal

Global sales of this agave-based spirit have doubled in the past four years. What's all the fuss about?

After-Hours Eats

Hunger can strike at the most inconvenient times. Thankfully, Grand Cayman serves up a cornucopia of eateries to satiate your appetite any time of day (or night).

Waste Not, Want Not

Cayman’s restaurants and grocery stores are getting creative to cut down on food waste.

At the Chef’s Counter

Vicki Wheaton draws up a chair for an evening of culinary theater at the Kimpton, fueled by a wood-burning grill and lab-worthy mixology.

Feeding a Cruise Ship

Flava went behind the scenes aboard Celebrity Reflection to find out what it takes to cater 3,000 hungry passengers at sea.