Team Antigua and Barbuda delivered a standout culinary performance at the Festival de la Gastronomie in St. Martin, where chefs Ronald Wilson and Maureen St. John showcased the nation’s flavours before an international audience.
At the event’s closing showcase, the duo presented three variations of the country’s signature staple, fungi: classic Fungi with Okra, Saltfish-Stuffed Fungi, and Curry Conch Fungi. The dishes were paired with a ginger–passionfruit drizzle, a roasted eggplant chim-chop-up, and a pineapple-infused tomato sauce, giving visitors a taste of the twin-island nation’s fresh, vibrant culinary identity.
Festival attendees — both locals and tourists — sampled every offering, leaving plates empty and reviews glowing.
With 14 Caribbean islands taking part in the festival, Antigua and Barbuda held its own and delivered an authentic food experience that left a lasting impression.
