Chef P.’s offering, “Green is for the Mony, Gold is for the Honey” is a curry fried rice dish that P.’s father, who hails from Barbados, helped in part to inspire.

Source: Martell / GHETTO GASTRO

The Martell Blue Swift can be served neat, on the rocks, or in a cocktail.

Chef P.’s  “Green is for the Mony, Gold is for the Honey” Curry Fried Rice

Source: Martell / GHETTO GASTRO

15g ground black pepper

5g ground white pepper

5g ground cardamom

5g all spice

45g madras curry powder

30g canola or other neutral oil

90g coconut oil

2 shallots, peeled and diced

2 garlic cloves, peeled and minced

30g soy sauce, plus additional as needed

15g honey

chiles, seeded and minced

3 cups cooked white rice, cooled

2 limes, 1 juiced and 1 quartered

1/2 cup crushed pistachios

Vegan Oyster Sauce

28g dried mushrooms

400ml hot water

50ml soy sauce

45g agave

10g red miso

10g ginger, grated

20g cornstarch

20g water

Put the dried mushrooms into a container and put the hot water over the mushrooms, making sure they are fully submerged.

Chef Malcolm’s Blistered Prawns

Source: Martell / GHETTO GASTRO

12 Wild caught Prawns or Shrimp with shells on

500 grams Olive oil

140-150 grams garlic

200ml lime juice

2 additional limes plus, save zest

40ml orange juice

1/2 tsp crushed red pepper flakes

4 sprigs lemon thyme

25- 50 grams butter (preferably 83% butterfat)

Himalayan or sea salt of your choice to taste

Preparing the Garlic sauce: Preheat your oven to 170°C, In a cast iron skillet or other ovenproof pan, add the olive oil and crush the garlic with a garlic press.

Heat a skillet over medium to high heat, add the shrimps and sauté turning constantly for about 2 minutes, then add some more of the mixed up garlic sauce to the pan and continue cooking to blister fry the shrimps until aromatic, bright red, and caramelized.