Sweet, creamy and sharp with high choco­late notes and light hints of caramel. Great af­ter-din­ner drink. Com­ple­ments choco­late, caramel and cof­fee desserts.

Light bit­ter­sweet cock­tail with rec­og­niz­able cit­rus notes. Fizzy tongue feel. Pairs well with savoury fish dish­es & fried seafood ap­pe­tiz­ers (Cala­mari)

Sweet with high fruity notes, light tang and a sharp fin­ish. Medi­um-bod­ied con­sis­ten­cy and smooth on the palate. Goes well as a stand-alone cock­tail or for the sweet carvers, pairs well with cakes and sweet pas­tries.

If your tum­my is sen­si­tive to reg­u­lar dairy milk, you need to try out En­joy Lac­tose-free Milk! Gone are the days when you ei­ther cut dairy out or use plant-based milk. For peo­ple who ex­pe­ri­ence lac­tose in­tol­er­ance, En­joy Lac­tose-free Milk is the dairy milk you can still en­joy with­out feel­ing bloat­ed, gassy, or nau­seous af­ter eat­ing dairy prod­ucts. Lac­tose-free milk has the same nu­tri­ent pro­file as reg­u­lar cow’s milk, so you still get the same vi­t­a­mins, min­er­als, cal­ci­um, and pro­tein, with­out the dis­com­fort.

In­spired by the af­fec­tion and en­er­gy of her daugh­ter, lo­cal de­sign­er Eliz­a­beth Lu­cas shares her sto­ry of love, loss, hope and heal­ing.

Every­one at some point would have un­der­es­ti­mat­ed the body’s nat­ur­al abil­i­ty to heal it­self but that has to change be­cause we now know that eat­ing in­tel­li­gent­ly can boost our body’s de­fence- sys­tem against sick­ness and dis­ease. What this sim­ply means is that we can eat to beat dis­ease. I’ve al­ways been fas­ci­nat­ed with the body’s in­cred­i­ble abil­i­ty to per­form mir­a­cles in re­gard to its heal­ing mech­a­nism. Let me state for the record, this top­ic may seem a bit re­dun­dant when cross ref­er­enced with some of my pre­vi­ous ar­ti­cles how­ev­er, let me ex­plain, in or­der for the hu­man body to func­tion at full ca­pac­i­ty, ex­er­cise, eat­ing habits, rest, sleep, stress man­age­ment, prop­er hy­dra­tion and sup­ple­men­ta­tion has to work syn­er­gis­ti­cal­ly and so there would al­ways be some over­lap­ping and thus the need for seem­ing rep­e­ti­tion which is main­ly for em­pha­sis.

“Thou­sands of tired, nerve-shak­en, over-civ­i­lized peo­ple are be­gin­ning to find out that go­ing to the moun­tains is go­ing home; that wild­ness is a ne­ces­si­ty” John Muir, Fa­ther of the Na­tion­al Parks.

As Trinidad & To­ba­go slow­ly come out of this pan­dem­ic, so­cial dis­tanc­ing and oth­er safe­ty pro­to­cols are here for awhile. We’re in a new nor­mal.

Ut­tar Pradesh, In­dia, Jan­u­ary 1, 1901. The cries of a new­born ba­by boy rang out from a mod­est house on that win­ter’s day.

Noth­ing please a crowd more than a gi­ant plate of fried wings! Try out our take on fried chick­en wings, 3 ways. These wings have a lit­tle bit of every­thing for evry­one. En­joy these 3 chick­en wings styles; a hot hon­ey mus­tard sauce, a gar­lic parme­san mix and ex­tra crispy. Sea­soned up with your sta­ple Mag­gi prod­ucts found in every true Caribbean home, these wings are full of flavour to the bone. For the ex­tra crispy wings, the se­cret in­gre­di­ent is Nestlé Car­na­tion Evap­o­rat­ed Milk which helps the flour coat more of the skin, giv­ing the wings ex­tra crunch. There’s a wing here for every­one, coat­ed with de­li­cious French’s condi­ments. Sauce and toss your fried wings with French’s bar­be­cue mus­tard dip­ping sauce, spicy di­jon mus­tard or tra­di­tion­al ketchup for sticky good­ness. These wings tick all the box­es when it comes to wings that are to­tal­ly fin­ger lick­ing and bone lick­ing good!

Creme brûlée is a clas­sic French dessert made up of a rich and creamy vanil­la cus­tard cov­ered with a caramelized sug­ar blan­ket that cracks when you hit it with a spoon. Cre­ate this sweet treat with Nat­u­ral­ly Al­mond al­mond milk. With 50% more cal­ci­um than dairy milk, along with more Vi­t­a­min E and 65% few­er calo­ries, Nat­u­ral­ly Al­mond is a plant-based pow­er­house, chock full of nu­tri­ents and a great flavour.

Fact: Ba­nana bread is the in­ter­net’s most-searched recipe. Luck­i­ly for us, we swear our very own Trin­bag­on­ian Ger­ard Mar­quez, al­so known as Chef G shares with us his amaz­ing recipe. This ba­nana bread, made with Nat­u­ral­ly Al­mond milk, is so easy to whisk to­geth­er. You on­ly have to wait one hour while your house fills with tempt­ing aro­mas, and then you’ll be en­joy­ing a slice of warm, fresh-baked ba­nana bread.