they can do in the kitchen. Here are a few of the recipes used during the cook-off which you can try out for yourself at home.

WAHOO BELMONT From Chef Kevin Golding, Belmont Hotel Winner of the Master-Chef Cook-Off 2 lbs Wahoo 3 slices smoked bacon 4 fl oz of fish stock 12 oz onion 1 red, green and yellow pepper 3 lemons 1 ounce capers 1 fl oz olive oil 1 lb potatoes 1 lb parsnips small bunch of parsley 2 fl oz of Jack Daniels 4 oz okra 4 oz butter 1 tsp chili peppers 2 large tomatoes BLANCH tomatoes, peel and deseed, cut into diamonds. Peel and segment lemons (keeping as much juice as possible). Roughly chop peppers and chilies add olive oil, lemon juice, tomato seeds and salt and pepper.

Peel and cut potatoes and parsnips into thick batons, blanch and saute until brown.

Saute m chopped bacon and sliced onions, blanch okra and add to onions and bacon. Blend peppers and strain until left with a semi thick liquid, add chopped parsley.

Pan fry fish, drain off excess oil, saute remaining onions and bacon in same pan, add whiskey, flambe m , add fish stock reduce and add lemon segments, capers, tomatoes and then serve.

GRILLED WAHOO WITH NEW POTATOES AND A WARM DRAMBUIE PASSION FRUIT VINAIGRETTE From Chef Mathew R. Line, Hamilton Princess 4 8 oz Wahoo steaks 3 limes 4 oranges 2 lemons 2 passion fruit 2 fl. oz. honey 1 fl. oz. Drambuie liquor 6 fl. oz. olive oil Small bunch chives 4 Sprigs fennel Salt & Pepper 6 oz. New Zealand spinach 6 oz. beet leafs 12 oz. new potatoes 1 medium Bermuda onion 1 fl. oz. vinegar PREPARATION FOR VINAIGRETTE 2 lemons 2 oranges 2 limes 1 fl. oz. honey 1 fl. oz. Drambuie liquor 3 fl. oz. olive oil Salt and Pepper Zest and Squeeze Juice to make 1 fl. oz. Juice ADDITIONAL GARNISH 1 bunch chives 2 passion fruit Zest METHOD IN a warm pan add Drambuie and light. When flame is out add the above Vinaigrette ingredients. Season to taste. Not including Additional Garnish.

Pre-heat Grill or Oven/Steel Rods Make Vinaigrette Segment two oranges Place water in pan with salt & a dash of vinegar. Bring to boil & add New potatoes. When cooked, strain water & then cut in half & place in bowl. (Keep Warm) Place oil in frying pan & heat. When hot, fry onions until clear and add to New potatoes. Sprinkle liberally with some of the Vinaigrette. (Keep Warm) Grill Wahoo for about 3-4 minutes per side. Depending on the thickness of the fillets.

Recipes from the masters Alternatively; without grill mark Wahoo fillets with white hot steel rods.

Then place in oven for approximately 5 minutes. Setting oven at 400 degrees.

Spoon new potatoes and onions onto the centre of the plate. Dress the salad leaves and orange segments with some of the Vinaigrette. Sit some leaves on top of the potatoes then place Wahoo about leaves. Finish with 2 slices of lime and a sprig of Fennel. Add to the remaining Vinaigrette, chopped chives, passion fruit and zest of orange. Decorate around plate.

SEAFOOD DARK AND STORMY From Chef Steven Allen, Port o' Call 2 tbsp olive oil 1 cup chopped red onion - peel for stock 2 tbsp chopped garlic - trimmings for stock 1 cup chopped cilantro - 1 bunch - stems for stock 6 oz carrot julienne - Approx. 1 medium carrot -stems for stock 2 oz snow pea - julienne 1 can ginger beer 1 cup fish stock made from fish trimmings, shrimp shells and vegetable peelings 6 oz Black Seal 3 cup cornstarch 26-30 shrimp - peeled - shells for stock 20-30 scallops - Connecting tissue in stock 8 1 oz Bermuda Fish (in this case I used Rockfish) trim in stock 4 only Atlantic Lobster claws from 1 lb Lobsters 1 oz honey Knori Rolls 4 sheets Knori - Roasted seaweed 1 cup cooked rice -- white long grain with a pinch of saffron or turmeric added to the water when cooking 2 tbsp diced red pepper 1 cup flour (all purpose) 1 egg 1 beer LAY sheets of Knori out. On each spread out 1 cup of rice and an equal sprinkle of red pepper on bottom 1 of sheets. Roll tightly as if rolling a newspaper or such and to secure ends, wet the opposite end of Knori with a little water, finish rolling and let rest on final fold.

Mix flour, egg yolk and enough beer to make a slightly thick batter. Whisk egg white to stiff peaks and fold in to first mixture.

Coat Knori rolls in batter and deep fry to golden brown.

After preparing vegetables and fish cuts, add trimmings to stock pot with 2 cups of water, a bay leaf, pinch of thyme and salt and pepper to taste. Bring to boil, simmer 20 minutes, strain and reduce liquid to approximately 1 cup.

Marinate seafood in 2 oz of Black Seal, half of cilantro and salt and pepper to taste, for at least one hour.

To Finish Dish Saute m Onions in olive oil for a few seconds, add garlic and cilantro.

Deglaze with ginger beer and reduce by 1 . Add fish stock and reduce by 1 .

Add julienne of vegetables, toss to coat. Add the 4 oz of Black Seal and flame to release flavour. Take 2 tbsp of cornstarch, mix with a little cold water and add to sauce to thicken slightly. Set aside.

Coat marinated seafood in rest of cornstarch and fry in hot oil very quickly to crisp the coating. (approx. 30 secs.) the fish pieces will take about twice the time. Remove from oil and lay out on paper towel to remove excess oil.

Bring sauce to a simmer, add seafood, toss to coat and cook out for approximately one minute. Serve with Knori rolls.

PAVE OF SALMON WITH A BOURBON PEPPERCORN SAUCE From Chef Stephen Hitchings, Newstead 4 6-ounce salmon fillets 1 head radicchio 1 head frisee 1 tsp Dijon mustard 1 fl oz white wine vinegar 6 fl oz olive oil 16 large new potatoes 1 Tbsp chopped parsley 1 ounce butter 2 ounces finely chopped shallots 4 shots Jack Daniels 1 pint white wine 1 pint heavy cream 1 leek 6 plum tomatoes 4 tsps whole green peppercorns COOK new potatoes whole and when cooked peel and place into a pan with 4 fl oz of the olive oil and chopped parsley. Season and crush lightly with a fork.

Set aside in a warm place.

To make the sauce sweat the shallot in butter until soft add Jack Daniels and flame the pan. When flames have died out add the white wine and reduce by 3 's. Add heavy cream and bring to a boil. Season with salt and pepper and pass through a strainer.

Peel the tomatoes and cut into quarters and remove seeds. Cut the flesh into a neat dice and put into sauce with the green peppercorns.

Finely slice the leek and blanch in boiling water for 10 seconds also add this to the sauce.

Wash the lettuce and cut the radicchio into fine julienne. Make a dressing from the mustard, vinegar and remaining olive oil and toss through the lettuce.

Pan fry the salmon fillets until just cooked.

To assemble, place a small pile of the crushed potatoes in the centre of the plate, pour the sauce around and place the fillet of salmon on top of the potatoes. Make a ball of lettuce and place on top of salmon. Garnish with a sprig of chervil.

DUCK BREAST WITH CHIVE MOUSSE SERVED WITH BERMUDA CHERRY SAUCE From chef S.K.D Pathirana, Coral Beach Club 21 oz duck breast skin off 6 oz chicken breast 5 Tbsp fresh cream 1 bunch chives 12 to 16 spinach leaves pork net 1 egg white 2 oz angle hair pasta 1 oz sesame seeds 10 fl oz oil 2 oz carrots 2 oz broccoli/cauliflower 2 oz yellow/green squash 4 beet leaves 1.5 oz mushrooms 0.5 oz bean sprouts 2 Tbsp oil 2 fl oz soya sauce 8 oz Bermuda cherries (pitted) 10 fl oz water 3 fl oz amaretto CLEAN and cut slant duck breast into 3 thin slices. Season with salt and pepper and seal on a hot pan. Clean and cut chicken breast into dices and combine with roughly chopped chives, season with salt and pepper.

Take sealed duck breast brush with egg white apply very thin layer of chive mousse. Place one duck slice on top and repeat. Apply some chive mousse around the 3 slices, then cover with the blanched spinach leaves and tie with the pork net. Then seal it on a hot pan and cook in the oven (300 to 325 F for 6-8 minutes).

Fry angel hair pasta in 10 fl oz of oil until hot and crispy, Sprinkle with sesame seeds and season with salt and pepper.

Clean and roughly cut different shapes of vegetables. Heat the pan add 2 Tbsp oil first then the hard vegetables, stir well and add the soya sauce and the vegetable stock, add leafy vegetable and stir. Combine cherries, water and amaretto into a pan. Let it cook in medium heat. Blend all, then reduce it. If the sauce is thin add a little corn starch.

Presentation -- Slice duck breast arrange on plate. Place stir fried vegetables and fried pasta. Pour some sauce. Spring of sage and sprinkled almonds for garnish.