annual Master Chef Cook-Off competition held at International Imports. What follows are some of the recipes used in the competition.

*** BERMUDA BLACK RUM STEW WITH PEPPERED SHERRY AIOLI 4 large shrimp, peeled and butterflied 12 mussels 6 clams, countneck 4 sea scallops 2 local tuna, in 1'' pieces of 3 oz 8 oz wahoo, in four slices 3 pt fish stock, hot 4 oz Bermuda carrots, peeled, roll cut, blanched 4 oz Bermuda onions, peeled, diced 4 oz Bermuda tomatoes, peeled, seeded, diced 4 oz Bermuda fennel, julienne, blanched (weed chopped) 4 cloves garlic, roasted puree 1 tbsp tomato paste 6 oz Goslings Black Rum 1 egg yolk 1 cup olive oil 2 tsp fresh lemon Juice, from fresh 4 oz Sandeman's Dry Sherry, Amontillado 1 habanero pepper 4 slices Foccacia bread 1. PUNCH down the Foccacia dough, place in a ring and bake over high heat.

2. Place the Habanero pepper in the sherry and steep for some time in advance.

3. Heat a little of the oil in a pan over medium heat and sweat the garlic and onion for 1 minute. Add in the shrimp and saute each side for 1 minute.

Deglaze the pan with half the rum and steeped sherry. Add in the vegetables, shellfish and stock, as required to have it cook properly. Cover and cook.

4. In a stainless steel mixing bowl, slowly whip in the remaining olive oil, excepting 1 tablespoon, to the egg yolk. Soften with the lemon juice and remaining sherry. Season. Place in a squeeze bottle and hold aside at room temperature.

5. Heat the last of the oil in a pan to fiercely hot. Press the weed of the fennel into one side of the tuna, and sear over very high heat to golden brown. turn and repeat. Cut once on a bias.

6. Remove the bread. Reduce a little rum with some garlic to a glaze. Brush on, and caramelise quickly.

7. Check the stew for flavour and correct the seasoning if necessary. Place into the bowls. Float the remaining liquors over the top. Squeeze the Aioli over all. Serve with a wedge of Foccacia. Enjoy.

By Chef Stephan Juliusburger, Sonesta Beach Hotel *** GRILLED BERMUDA WAHOO IN SOUTHERN COMFORT AND ORANGE BROTH Serves 4 8 - 3 oz Wahoo steaks 3 fl oz Southern Comfort Juice of 5 oranges Juice of 3 lemons 5 oz unsalted butter 12 medium sized Shitake Mushrooms 1 bag baby spinach 1 shallot - finely chopped 1 minced garlic clove 1 tsp olive oil 3 carrots - cut into sticks 3 inches long 1 bunch asparagus - cut into 3 inch lengths 1 tsp sugar 2 parsnips - very thinly sliced lengthwise (for chips) Half pint Canola oil for deep frying salt and pepper MARINATE Wahoo steaks in juice of one lemon, salt, pepper and olive oil for approximately 15 minutes. Put Southern Comfort, orange juice and remaining lemon juice into a saucepan. Reduce over high heat to one fifth of the volume.

Stir in approximately 4 oz butter until melted. Set aside.

Blanch carrots and asparagus in boiling water and set aside. Put remaining butter in saucepan and glaze asparagus and carrots with a pinch of sugar, salt and pepper. Set aside.

In a frying pan, saute the shallot in olive oil until translucent. Add garlic and baby spinach. Season with salt and pepper. Set aside. Also in frying pan, heat Canola oil at 350 degrees and fry parsnips till golden brown.

Grill or pan fry Wahoo steaks until medium. Place shitake mushrooms on the grill/pan shortly before Wahoo steaks are to be removed.

Presentation: Create a small bed in the centre of the plate, using the carrots and asparagus. Place the first Wahoo steak on the bed and cover half the steak with spinach. Lean the second steak on the spinach at an angle. Embed the parsnips behind this so they stand up. Surround with the Southern Comfort and Orange broth and place the shitake mushrooms aesthetically on plate.

1998 Bermuda Master Chef Markus Wesch, Stonington Beach Hotel *** "TROCON'' OF WILD ATLANTIC SALMON Serves 4 4 6 oz Salmon steaks 4 big grape leaves lemon juice 2 oz olive oil salt and pepper 12 oz fresh spinach 4 oz chopped shallots 2 oz olive oil 1 oz lemon juice 1 oz orange juice 1 oz grape juice salt and pepper 14 oz chickpea 2 oz minced shallots 2 oz chopped chervil 4 cloves chopped garlic 8 oz Bass Pale Ale 2 oz butter 4 oz heavy cream salt and pepper Three Citrus Vinaigrette IN a bowl, combine minced shallots and juice from one lemon, 1 orange, 1 grapefruit and olive oil. Whisk to a vinaigrette seasoning with salt and pepper.

Wash and clean spinach. Blanch in boiling water for a few seconds, then transfer spinach to a bowl of ice water. Let spinach cool down. Strain water and dry spinach with paper towel. In skillet saute spinach in citrus vinaigrette, seasoning with dash of salt and pepper.

Season Salmon with lemon juice and salt and pepper. Dry grape leaves with paper towel and wrap four leaves around Salmon tight and even. Heat olive oil in skillet. Sear Salmon one minute on each side. Finish off in hot oven for 4 minutes.

Chickpea Ragout In skillet saute butter, shallots, garlic and chickpeas. Add the beer and heavy cream. Simmer at low heat until sauce is reduced to half amount, seasoning with salt and pepper and chopped chervil.

By Chef George Muhlbacher, Southampton Princess *** JERK FLAVOURED BERMUDA ROCKFISH AND CURRY COUSCOUS 3 cups couscous 3 cups vegetable or chicken stock 1 tbsp fresh chopped ginger 3 tbsp curry 4 tbsp unsalted butter BRING stock to a boil, add couscous, cook for 30 seconds, add remaining ingredients. Stir until all ingredients are blended.

For Rockfish: 1 lemon 4 tsp Jerk seasoning 1 cup flour 1 cup vegetable oil 1 tbsp unsalted butter 1 cup white wine SEASON rockfish with lemon and jerk seasoning then dredge in flour. Heat pan on medium/high heat, add oil and butter, let butter brown, and add rockfish skin side up. Cook till golden brown, turn on other side, add white wine and bake in oven till done. (approx. 5 minutes at 450 degrees).

Submitted Chef Marcel Taillefer, Bouchee, (St. George's)