Clock Tower Parade at Dockyard plays host to at least 12 ethnic food booths from countries as culturally diverse as New Zealand and Jamaica.

"The concept arose because the West End Development Corporation (Wedco) always felt that Dockyard should be more involved in Heritage Month,'' spokesman Mr. Bryan Darby explained. "The general manager, Mr. George Smith, said it had always been his ambition to have an international food fair at Dockyard, so the idea was seized upon because in its own quiet way Dockyard is international.'' Subsequent enquiries throughout the community confirmed a strong level of interest and enthusiasm sufficient to ensure that Sunday's international food and cultural entertainment festival will be not only a great success, but the first of many.

Approximately 12 countries will be represented, including Greece, Jamaica, Britain, China, Switzerland, Portugal, Italy and France -- which isn't bad for a new project.

"We intend to make the food festival an annual event, so we are looking at Sunday's participants as a good, healthy start,'' Mr. Darby said. "We know we can get more, so we expect the event to grow with each passing year. Some who wanted to participate this year could not because of staffing and other problems, but we expect them to be with us in the future.'' Under the expert eye of festival food co-ordinator Mr. Edward Bottone, better known as The Curious Cook, plans are well in hand for what promises to be a delightful, delicious day away from the kitchen.

"(Ethnic) food booths will be set up in tents in front of and to the side of the Clock Tower Building,'' Mr. Bottone explained, "The tents, tables and chairs have all been donated by various sponsors.'' Servings at the booths will be priced from $1 to $4, and people will be able to buy tickets in increments of $1. In addition, there will be free samples and give-aways.

Clearly excited by the project, Mr. Bottone said the food fair would provide "a unique opportunity for Bermudians and visitors to see what a wonderful ethnic patchwork Bermuda really is. I think people need to recognise that from time to time.'' "It's like America -- everybody came here from somewhere else. Now we are really a multi-ethnic society, and the thing that always impresses me is that when people adopt a new country, eventually they give up their costume and language in favour of the new country, but they never give up their food. I always find that so exciting. Excitement for me is about food,'' he said.

And so it will be for visitors to the Clock Tower Parade. Here is some of what they can expect to eat, by country: Britain: Samplings of various cheeses (Caerphilly, Wensleydale, Leicester, Blue Stilton); pies (pork, turkey, ham); chutneys, pickles, mustard; water biscuits.

Caribbean: Roti with curried beef or curried chicken; sweet potato pudding; coconut bread; drinks: mauby, sorrel, real ginger beer.

China: Sweet and sour chicken, noodles, fried rice, barbecued ribs, and more.

France: Mille-feuilles (Napoleons): puff pastry layered with cream and topped with fondant icing; croissants; pain chocolate (croissants with chocolate centres); pissaladiere (a thick, pizza-like dough topped with onions, anchovies and olives); pork rillettes (potted pork); moules (steamed mussels with saffron sauce).

Greece: Souvlaki on pita bread with tzatziki dip; gyro; baklava.

Italy: Pizza, tortellini, sausage and pepper sub sandwiches; gelato (real Italian ice cream).

Jamaica: Jerk chicken, roti, Jamaican patties.

New Zealand: Lamb pies.

Portugal/Azores: Octopus stew, codfish and potatoes Portuguese style; barbecued chourico (pronounced `shadeesh') on a stick and patties (like hamburgers); malassadas (Portuguese doughnuts).

USA: Northeastern clam chowder; Johnny bread.

Switzerland is to be represented by creations from Mr. Roland Sallin of the restaurant La Brioche.

Of the Portuguese Association's culinary contributions, spokesman Mr. Joe Amaral sought to allay any fears the squeamish may have about eating octopus stew.

"It is a Portuguese delicacy,'' he assured. "It's like eating conch and lobster. The meat is white like lobster. The arms are beaten to tenderise them, and the meat is then cut into chunks. Of course we cut off the suckers so you don't eat them, and we also don't cook the eyes! The meat is then done up in a potato and red wine sauce.'' For Bermudians used to a traditional codfish and potatoes, Mr. Amaral said the Portuguese style of preparation included using olive oil, olives, red peppers and pimentos.

For those used to finding the Portuguese sausage chuorico (pronounced shadeesh in red bean soup, Sunday will offer two different taste experiences, both barbecued: ground into patties, and threaded on sticks.

Portuguese doughnuts will be deep-fried on the spot.

Mr. Amaral said this booth would also be decorated like a typical Portuguese kitchen with strings of garlic and onions.

For the "trip'' to Greece, Archimedes Restaurant chef Mr. Peter Veneris will be preparing souvlaki on pita bread.

"Charbroiled chunks of chicken or lamb will be served on pita bread with chopped onions, fresh tomatoes and a topping of tzatziki -- a cucumber, yoghurt and garlic dip,'' he explained.

Gyro, a mixture of ground beef and lamb, will be roasted on a rotating spike.

For those with a sweet tooth, the famous Greek pastry baklava, consisting of phyllo pastry soaked in a honey syrup and containing chopped walnuts and spices, will be served.

The presentation of British food will be somewhat different. Spokesman Mr.

David Haskins of The Supermart said the store would be offering extensive samplings based on the Ploughman's Lunch theme.

"We are going to do a display of English typical country cheeses, as well British pies -- pork, ham, turkey. There will be pickles, such as Branston, various chutneys, and probably pickled onions.

"We won't actually be selling food, but giving away samples,'' Mr. Haskins explained.

For devotees of Chinese food, Mr. Wesley Burgess of The Wok said that his booth's offerings would include items from the restaurant's regular and "specials'' menus, all of which would be served buffet style.

In addition, he would be giving away fortune cookies and samples of prawn crackers.

The elegance of French cuisine will be presented by two chefs from that country.

From Mr. Jean-Claude Garzia, executive chef at Cambridge Beaches, will come a mouth-watering array of dishes reflecting his country's best cuisine.

"I shall be making mille-feuilles -- puff pastries layered with cream and topped with fondant; rillettes -- a kind of soft pork and duck pate m, to be served with French bread; croissants; and pain chocolate -- croissants with chocolate inside; as well as pissaladiere -- which is like a thick pizza dough topped with onions, olives and anchovies, and is typical of the south of France,'' Mr. Garzia explained.

From his compatriot Mlle. Caroline Bouron, head chef at Horizons, will come two specialties: moules -- steamed mussels in saffron sauce; and a mousse created from three different chocolates, including white.

According to Mrs. Phillipa Burke, chairman of the West Indian Association's cultural committee, that organisation will be offering food and drink from around the Caribbean, including the Barbadian specialty roti -- a flat bread filled with a choice of curried chicken or beef; sweet potato pudding, which is typical of St. Vincent and Barbados; and several Caribbean drinks: sorrell, which Mrs. Burke says is particularly popular around the Caribbean at Christmastime; mauby -- a syrup made from bark and combined with water and sugar; and "real ginger beer'' made with fresh ginger. From Barbados also will come coconut bread.

The West Indian Association will present its singers; the Portuguese Association its dancers; and Bermuda majorettes and gombeys. The French game of boules will also be played, there will be wellie (rubber boot) tossing and a fashion show.

The festival will take place from 12 noon to 5 p.m. Parking will be at the commercial docks around Dockyard, and in addition to regular ferry services, extra buses will be running. (Consult PTB for arrival times of both).

MR. BRYAN DARBY: Getting Dockyard involved.

DOCKYARD DELIGHTS . . . The Clock Tower Parade and environs will be the scene of the Wedco's first International Food and Cultural Entertainment Festival Sunday.