often asked the questions of where should we eat, and how do we make it? In his soon to be published `The Tastes of Bermuda' he answers those very questions and more. Here are a few of the recipes from the book which are from various restaurants around the Island.

*** PAN SEARED SCALLOPS with green peppercorn and lime butter Serves six 3 pounds sea scallops, muscle removed 1 cup dry white wine juice of 3 limes 1 tsp green peppercorns 1 tsp of garlic chives or chives 4 tsp butter 1 tsp good olive oil PAN sear the scallops in a very hot skillet for a minute on each side, remove and keep warm.

Add the white wine, peppercorns and lime juice to the skillet and allow the liquid to reduce by half. Lower the heat and add the scallops, butter and salt and pepper to taste.

When the scallops are just warmed through serve on warm plates with a generous splash of sauce and sprinkled chives.

From: Cafe Lido *** BERMUDA TOMATO AND BANANA BISQUE Serves twelve 5 lb tomatoes, blanched, peeled and seeded 2 cloves garlic 1 lb onion, chopped 1 lb leeks, chopped and well washed 1 lb celery, chopped 1 lb carrots, peeled and chopped 1 bottle white wine 3 pints chicken broth 1 lb ripe bananas 4 bay leaves 1 tsp black peppercorns 1 pint heavy cream 4 oz unsalted butter (1 stick) 6 oz creme fraiche Dried banana chips IN thick bottomed, high sided pot, melt the butter and saute the onions, garlic, celery, leeks and carrots until softened. Add the white wine, tomato and basil and cook 15 minutes. Add the bay leaf, peppercorns and chicken stock and bring to a boil.

Let simmer for 3-31 hours stirring and skimming occasionally. Add the banana and blend the soup in a food processor. Pass through a fine strainer into heavy bottomed pot and bring to the boil. Add the cream and season to taste.

Serve hot or cold, garnished with a dollop of creme fraiche and banana chips.

From: The Newport Room Some favourite recipes from the Curious Cook TEQUILA SUNRISE PORK TENDERLOIN Serves Six 4 whole pork tenderloins 1 tbs each chili powder sugar Lawry's seasoning salt 1 tsp each ground cumin white pepper black pepper cayenne pepper garlic powder 2 tbs salad oil FOR THE SAUCE 1 cup cider vinegar 1 cup sugar 1 medium yellow onion juice of 2 lemons 1 tsp cayenne pepper 1 tsp Lawry's seasoned salt MAKE the sauce by putting all of the ingredients in a heavy bottomed saucepan and bring to a boil. Reduce by half. Pre-heat the oven to 350 degrees. Mix dry spices together.

Rub tenderloin with oil and dredge in dry spices until thoroughly coated. In a white hot cast iron skillet sear the tenderloins, blackening on all sides.

Put the tenderloins in a roasting pan and cover completely with the sauce and bake for 35 minutes. Remove from the pan and cut in 1 inch thick slices and fan decoratively on each plate. Drizzle sauce overall and serve with zesty ketchup.

From: Rosa's Cantina *** RIGATONI (with Eggplant, Peppers and Tomatoes) Serves four 1 lb Rigatoni 2 medium eggplant 6 tomatoes (ripe but firm), blanched, peeled, seeded, chopped 1 red or yellow sweet pepper, seeded, sliced 2 cloves garlic, minced 1 sprig fresh thyme 3 tbs olive oil 12 basil leaves 12 black olives (dry or oil cured), chopped Parmiginan reggiano cheese, grated Salt and pepper to taste WASH the eggplant whole and then cut in thick slices and then into dice. Fry the eggplant in two tablespoons of the olive oil, turning occasionally. Add the sliced pepper and garlic to the eggplant. Season with salt and pepper, cover and cook over a low heat for 20 minutes or until the vegetables are tender.

In a separate pan, saute the tomatoes with the thyme, olives and salt and pepper in the remaining olive oil for about 15 minutes.

While this is cooking, bring a pot of well-salted water to boil and cook the rigatoni for 10-12 minutes until al dente, firm but tender. Drain the pasta and toss with the vegetables and tomato sauce. Serve in warm bowls topped with grated cheese and garnished with basil leaves. Sauce may be prepared ahead of time.

From: La Trattoria *** SHRIMP PAKORA 1 lb shrimp, chopped fine 2 onions, chopped fine 1 tsp cumin seeds 1 tsp caraway seeds 1 tsp salt 1 tsp baking soda 1 Tbsp each ginger and garlic paste 8 oz flour water vegetable oil IN a bowl mix together all except the oil, using water as needed, and make dumpling sized portions. Heat the oil and deep fry until golden brown. Serve immediately.

From: Bombay Bicycle THE TASTES OF BERMUDA -- Curious Cook Edward Bottone (left) presents his book which is a guide to Bermuda's favourite restaurants, pubs, inns, and taverns, tea houses and best bets throughout the Island, to Minister of Tourism David Dodwell centre. At right is Bermuda `Pepper King' Yeaton Outerbridge.

CURIOUS COOK -- Edward Bottone