Food fusions are a superb way of getting different flavours into one package.

Island Events and Caterers (formerly Island Deli Caterers), has three unique dishes of which customers cannot get enough.

Barbecued pigstail, ackee and saltfish quiche and jerk mutton are three of the unique dishes it offers.

Working combo

The barbecued pigstail, which is served as finger food, hits the spot with lovers of this delicacy.

"If you ask somebody if they want stew peas, they say make sure pigstail in there. People like pigstail and people like anything barbecued or grilled, so the combination works" said Mark Chong , general manager of Island Events and Caterers.

Chong said it's a Barbadian dish which is not popular among other local caterers but he has found great success with it.

He also said it's the dish most people remember once it's served at an event.

"We do a lot of local dishes but we like to do a lot of fusions," Chong said, giving them the opportunity to blend international cuisine with unique Caribbean dishes.

New image

The national dish takes on a new image in the ackee and saltfish pie, a dish where ackee and salt fish is layered between mashed potatoes.

Similar to a shepherd's pie, the item is great as a side dish but might also be had as bite-sized finger food.

The traditional curried mutton takes a back seat when they utilise a traditional Jamaican style of cooking.

"What we have here in the Caribbean, people go crazy for. A lot of people do curried mutton, we jerk it so there's another fusion," said Chong.

Chong said Jamaicans are still doing events despite the challenging times.

Jamaicans are still having events. They are still having weddings, birthday parties, showers," he said.

However, he said they might opt to leave out more expensive items such as lobster and shrimp.

Chong, who is passionate about cooking, said they are offering a new Friday lyme, the Bamboo Lyme and Grill, where customers can have food fresh from the grill at the 7 Bamboo Avenue location.