Caribbean flair that goes beyond heat and spice
View(s):Here for GLF and Gourmet Galle 2025, Andi Oliver, known for her passion to fuse her heritage cuisine with modern influences, enthuses about showcasing a fusion of Caribbean and Lankan flavours
By Shannon Salgadoe
A grand celebration of global flavours, Gourmet Galle 2025 that began on January 25 and will continue till mid-March is bringing together some renowned chefs for a series of exclusive dining experiences and masterclasses in the south coast of Sri Lanka. The festival is a partner to the Galle Literary Festival taking place this weekend.
Andi: Definite parallels between Caribbean and Lankan cuisine
This afternoon at the Radisson Collection, British chef, television personality, restaurateur and author, Andi Oliver, will be presenting a curated lunch offering guests a chance to explore the richness of Caribbean cuisine infused with Lankan influences. Andi, a prominent figure in the culinary world, has hosted programmes like BBC’s ‘Great British Menu’ and ‘Andi Oliver’s Fabulous Feast’ while also appearing on various food-themed television shows, such as a documentary titled ‘The Caribbean with Andi and Miquita,’ along with daughter Miquita.
Andi’s cooking is deeply rooted in her Caribbean heritage, and she is recognised for her ability to blend traditional flavours with modern influences.
Andi’s lunch at Radisson Collection will incorporate beloved ingredients and techniques that honour the history of Caribbean cuisine while also celebrating the vibrancy and evolution of the region’s culinary heritage. “We wanted to bring our distinct energy to this menu. The dishes are traditional in their inception, but we also wanted to express the way that Caribbean food is moving forward. That balance is essential and exciting to us,” says Andi.
A highlight will be the use of locally sourced Sri Lankan ingredients, adding a new dimension to Andi’s creations. King coconut, kithul syrup, local greens, roots, and possibly even Maldive fish, will be skilfully woven into the menu, showcasing the harmony between Caribbean and Sri Lankan flavours. “I’ve eaten Sri Lankan food and absolutely loved it!” says Andi. “There are definite parallels between our food and Sri Lankan cuisine in that learning to balance spice is key, along with a broad and imaginative use of vegetables, rice, and pulses.”
At an exclusive masterclass on Friday at the Galle Fort Hotel, Andi dove deep into the foundations of Caribbean cooking with an introduction to a staple in every Antiguan kitchen, Fungee, made with cornmeal, as well as an exploration of green seasoning – a fundamental, flavour-packed blend used extensively in Caribbean kitchens.
Andi is passionate about changing perceptions of Caribbean cuisine beyond the common offerings found in England, where dishes like jerk chicken, rice, and peas dominate the narrative. She emphasises that Caribbean food is incredibly diverse, with a complexity that extends far beyond heat and spice. “I think there is a misconception that everything we cook is hot with chilli! It’s really not the case. In fact, I would say that most Antiguan dishes tend to use spice but not heat. So we are always looking for gentle complexity – that’s a very important bit of information to share,” notes Andi.
For Andi, a truly memorable dining experience extends beyond the food itself. Atmosphere plays a vital role, with elements such as music, lighting, and ambience working together to create an immersive experience. “It’s about a whole 360-degree experience. The music is massively important, the lighting is important, and from the moment the guests arrive, they should start to unwind. I always like the idea that days afterwards, people remember little slivers of the lunch or dinner that have stayed with them,” Andi says.
To view the complete programme for Gourmet Galle 2025, visit
https://gourmetgalle.com/
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