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ISSUE 12 Winter 2014 BERMUDAFOR PEOPLE WHO LOVE TO read, LOVE TO eat AND LOVE TO travel

Expand your culinary horizons

PLUSMONTREALMEXICOGERMANYSINGAPOREPADUA

INCREDIBLE INDIA

ROAD TRIP BRITISH

COLUMBIAGATEWAY TO SNOWDONIA

TASTING TEQUILA

UNPLUGGED ANGUILLA

Beautiful

FOOD IS NOT THE FIRST THING THAT tends to spring to mind when you think about the Netherlands. Tulips, bicycles, marijuana and a penchant for red light bulbs yes, but food? Not really. And if you have ever had the opportunity to experience the frikandel, a bitterbal, or have ever grabbed anything out of the FEBO food dispenser, then you know why it is the tulips and not the food that is most memorable.

But there is a place in the Netherlands where culinary delights are abundant and unique the island of Texel.

Texel is the largest and southernmost of the five Wadden Islands. The ferry ride from Den Helder on the mainland, just over an hour by road from Amsterdam, takes a mere 20 minutes. Amongst the miniature churches, sandy dunes and clearings filled with heather are meadow upon meadow peppered with one of the Netherlands prized food gems the Texel sheep and their lambs.

Sheep are said to outnumber the human population on Texel, which has been known as a sheep farming island since the 15th century. Around 14,000 sheep (plus thousands of lambs in the spring) fill all 100 square miles that make up the island. Life as a sheep on Texel, however, is anything but a walk in the field. The sheep endure wind, rain and salt throughout the year due to the islands position between the Waddenzee and the North Sea. But it is precisely the salty sea air and brackish soil that gives Texel

lamb (as the Dutch call meat from both lambs and sheep) its special pr-sal taste, a slightly sweet and delicate flavour.

The Texel sheep holds a special place in the hearts of the inhabitants of the island and not just because of its meat. Weather conditions on the island meant that sheep were the only farm animal that could survive here before modern farming practices came into play. The sheep are also appreciated for the other products that they provide wool that is made into textiles, fat from the wool that is made into hand creams and the

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The sheep endure wind, rain and salt

throughout the year

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THIS PHOTO A farm in Texel.

of Texel Island The Dutch Lamb

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WHERE ON EARTH

Texel Island

milk which is turned into cheese at one of the many cheese farms dotted around the island. The Texel sheep is an important animal to Texel and even the rest of the Netherlands so much so that Texel lamb was almost always on the menu when the former Queen Beatrix held meals for foreign heads of state.

While by far the most-mentioned item on the island, Texel lamb is only one of the many culinary products specific to the area. The booklet Echt Texelse Producten (Real Texel Products) can be found at most hotels and information centres and it is well worth grabbing a copy. Inside, the pages will introduce you to the products you can expect to find as you zigzag across the island in exploration mode.

As you drive through the fields enjoying the panoramic landscapes, head for the Texelse Bierbrouwerij in Oudeschild. Established in 1999, this local brewery brews one million litres of traditional beer a year. The brewery uses local ingredients, which due to the salt and the wind of the island are less susceptible to diseases and add an extra thick and creamy taste. Texels beer comes in 11 different varieties, four of which you can experience in a tasting environment after a tour of the brewery. The combination of cooking lamb with the local beer is not as common as one might initially imagine but Texel beer is available at almost every dining location on the island. So one way or another youll be able to combine the two.

Another worthy stop is one of the cheese farms, usually located down a winding road that makes you wonder if you have gone off course. Inside you can often find information and demonstrations of the cheese-making process. Even if you only plan to take a chunk of cheese home to enjoy with crackers, the more refined cheeses often find their way into the kitchens of restaurants on the island.

Dont miss a stop on the outskirts of Den Burg. Here the Texelse Chocolaterie may not have lamb-flavoured chocolates on the menu but they do have plenty of other flavours, including strawberry, apple and lavender all sourced locally. The current owners have only had the business for around one year but their passion for chocolate dares you not to become equally engrossed in the chocolate-making process and flavour combinations.

Head into to Den Hoorn, a small village whose hub is situated around a small Spar supermarket to find Bij Jef, the only Michelin-starred restaurant on the island. Texel lamb, in addition to many other local products including shrimp, potatoes, fish and cheese, are a must for Chef Jef Schuur. Owning his restaurant (on Herenstraat, with chic white walls and environment flooded with natural light from large windows and a conservatory), was a childhood dream of Jefs. Its location was never a question.

The Day of the SheepTHE TEXELSE DAG VAN HET SCHAAP (Day of the Texel Sheep) will take place in July, 2014 in the village of Den Hoorn. All kinds of activities happen on the day, including sheep shearing and a market with plenty of sheep-related items.

The Honour SystemAROUND THE ISLAND OF TEXEL you are likely to see fresh fruit, vegetables, flowers and eggs sitting on stands unattended. These products are available for you to buy on the honour system. The prices for the products are all clearly indicated and somewhere on or near the stand will be a container for you to drop your money in.

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Bij Jefwww.bijjef.nl

De Texelse Chocolateriewww.detexelsechocolaterie.nl

Ferry Crossing to Texelwww.teso.nl

Kaasboerderij Wezenspyk (Cheese Farm)www.wezenspyk.nl

Schapenbedrijf De Waddel (Sheep Farm)www.dewaddel.nl

Texelse Bierbrouwerijwww.texelsbier.nl

The city is too busy; here I can walk in the woods and on the beach, he said. I can keep my mind fresh.

Bij Jef was awarded a Michelin star in 2009 but that didnt cause Jef extra pressure as he was already following the advice of his dad if you do something, do it well. The menu is filled with traditional dishes that have been adapted to the cuisine of Bij Jef, and Texel lamb is always an option. The reason? Because, according to Jef, It is the most beautiful product in the world.

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SERVES 3 AS A STARTER OR 1 AS A MAIN

Texelse Lamscarr Bettine BlancTe x e l L a m b C h o p s w i t h G o a t C h e e s e

T H I S R E C I P E F E AT U R I N G T E X E L L A M B c o m e s f r o m Wa d d e n g o u d , t h e l a b e l f o r s u s t a i n a b l e p r o d u c t s a n d s e r v i c e s f r o m t h e Wa d d e n S e a a r e a .

Basil Oil

Green Tagliatelle 50 g

Lamb Chops 3

Salt and Pepper to taste

Basil Pesto 3 Tbs

Table Cream (18%) 90 ml

Fresh Basil a handful, chopped

Bettine Blanc Goat Cheese* 20 g

Cocktail Tomatoes 3, halved

Basil Oil for drizzling

Fresh Basil a few leaves, for garnish

Fresh Basil 1 cup

Extra Virgin Olive Oil cup

Salt a pinch

1 COOK the pasta al dente in water with a little salt, then rinse with cold water and drain.

2 SEASON the lamb chops with salt and pepper and grill to your liking.

3 RUB the lamb chops with the pesto while they are resting.

4 PUT the cream and the chopped basil in a saucepan, heat gently until warm and then add the pasta.

5 ADD the goat cheese and tomatoes. Season to taste with salt and pepper.

6 PUT the pasta on a plate, arrange the lamb chops on the pasta, sprinkle with some basil oil and garnish with a leaf of fresh basil.

1 Or any other soft, mild goats cheese

1 BLANCH the basil in boiling water for 10 seconds then plunge the leaves into a bowl of iced water.

2 DRAIN the leaves and squeeze out the moisture.

3 PROCESS the basil in a blender with the salt and olive oil.

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THIS SPREAD CLOCKWISE FROM TOP LEFT The honour system; Chef Jef Schuur; Texel sheep.

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