Some like it sweet | Cookup

It used to be that sweet-toothed Caribbean people were satisfied with a good old-fashioned sponge cake. But, as Franka Philip explains, the profusion of delectable dessert images on Instagram in recent years has raised expectations, and more sophisticated tastes. Bakers and pastry chefs across the Caribbean are keeping up, with unexpected flavours and elaborate techniques

Illustration by Shalini Seereeram

Total local | Cookup

Christmas means feasting, and traditionally many of the Caribbean’s seasonal delicacies — from roast turkey to black cake — use imported ingredients. But could you create a Christmas lunch or dinner using only locally grown food? Franka Philip takes up the challenge

Best of brew — Caribbean coffee | Cookup

Coffee grown in the Caribbean is some of the world’s finest. Pricey Blue Mountain coffee from Jamaica’s high elevations is celebrated by connoisseurs — but can locals actually afford it? And what can Trinidad and Tobago’s farmers learn from Jamaica as they seek to revive their own coffee production? Franka Philip talks to the experts about the present state and future prospects for the business of coffee beans

Llewellyn Caines: “Sunshine” in paradise | Nevis

How did tiny Nevis come to have one of the Caribbean’s most famous beach bars? Garry Steckles meets Llewellyn “Sunshine” Caines and hears the story behind his Pinney’s Beach establishment, its celebrity clientele — and the lethally delicious Killer Bee rum cocktail. Plus: why a new geothermal project could soon make the island one of the world’s greenest destinations, and an exporter of energy to its neighbours