Miles of creamcoloured beach, postcard turquoise seas and a lightly beaten tourist trail: This is Grace Bay, Providenciales, Turks and Caicos Islands, and I joined its residents for one happy week.

Content to work hard at the business of doing not much at all, the "Provo" tempo suited me fine. As Caribbean holidays go - and I've been blessed with a few of them - this one was an easy pleasure.

The Turks and Caicos Islands are about 900 kilometres southeast of Miami, due east of Cuba, north of and sheltered by the island of Hispaniola (Haiti and the Dominican Republic). Its 40 islands and cays climb out of the Atlantic Ocean - just low-lying clumps really - at the southernmost tip of the Bahamian chain. So technically, the TCI are not part of the Caribbean, although no one seems to pay that much mind.

What Turks and Caicos might have been a part of (and judging from the ongoing campaigns I saw, may still one day be part of) is us. Us, meaning Canada. As in the 11th province.

I must say I returned home to Ottawa a fan of this wacky perennial of an idea. The notion that this British Overseas Territory - tiny islands measuring just 948 square kilometres, with 389 kilometres of coastline, and a population (45,000 souls) smaller than Port Coquitlam's - should become a part of Canada has been batted about since Robert Borden was PM. Sixty years after Borden's brilliance, the idea was reintroduced by the NDP in 1974. And again in '83 by the Tories. In 2005, then with Canadian Alliance, now "Civil Libertarian" Edmonton MP Peter Goldring pressed again for TCI as the 11th province. A win-win situation!

Polls at the time showed 90 per cent of islanders were all for it; Nova Scotia suggested helpfully it might become part of that province, thus bypassing the dizzying constitutional revision thing.

And how should we Canadians view it? A delightful little piece of sand and sea and warmth, safe and secure, where temperate trade winds keep the typical winter temperature between 27 C and 33 C, where they boast an average of 350 days of sunshine and the third-longest coral reef system in the world.

For reasons passing reason, the idea continues to fail to fly. But that didn't prevent my happening upon a disproportionate number of Canadians on my travels around Grace Bay - tourists and full-and parttime residents. Some have even connected (as chefs or owners) with some remarkably good restaurants in the region. For an island this small to have managed to attract a good number of great chefs is something. Perhaps they read about the 350 days.

Mind, I didn't come to the Turks and Caicos expecting to find interesting dining. So I was pleasantly surprised by the quality of its restaurants. And when I focused on conch - which became something of a healthy obsession during my week here - and what the Grace Bay chefs were doing with it, I found the flavour of the island.

I cursed my luck when I learned the T & C Conch Festival had ended the week before I arrived. But it became the start of the hunt. One early goal was to seek out the Provo restaurant that brought home The Conch Cup at the annual Conch Festival, and to sample the winning dish.

Chef Alix Saimpha of Hemingway's at the Sands Resort obliged. His entry, the dish that won the hearts of the international judges the week before, was conch empanadas - spunky beach food with lively flavours that lingered the whole walk home. After that, it's always good to have a mission on a vacation and mine became to seek out every iteration of conch cookery on the island. The game was on. Cracked conch, conch fritters, conch chowder are everywhere. I kept looking: conch ceviche, wontons, stew, conch crepes, conch gumbo, creole, spring rolls, conch stuffed ravioli, smoked conch, jerked conch, even conch Bolognese, a sauce that begins to make sense when you learn conch meat is an impressively high source of lean protein, is low in fat and carbohydrates and high in iron and B12. Bring it on!

According to CITES, the international organization that monitors endangered species - and conch is that - the Turks and Caicos Islands have a well-managed conch fishery. The celebrated mollusk comes from local waters, but also from the world's only commercial conch operation, the Caicos Conch Farm, a bit banged up and behind in production thanks to a recent hurricane, but still well worth a visit, with a fascinating tour of the rearing ponds.

Other than conch, of which I never tired, we tucked into the local lobster, grouper, snapper, mahi mahi. But with only two per cent of this island considered arable, chefs can't look locally for much of a larder, reliant instead on the catch of the day to showcase Provo's flavour, and increasingly to Yorkshireman Ian Richardson's hydroponic farm where he grows salad greens, cucumbers, tomatoes and arugula.

As a bonus, TCI has managed to keep out American chain eateries. You won't find a Pizza Hut, Burger King or Starbucks, leaving more room for a lively local dining scene.

So where is everyone?

It's astonishing how far and how quickly tourism has developed on Provo. And yet, walking the beach in early December, I felt the eight-kilometre stretch of sand belonged to me (and a few other smart tourists).

It may be because the sun-seeking world hasn't yet discovered these islands. And TCI is certainly a late bloomer to accommodating the trade. The first hotel wasn't built until the 1960s. The first wheeled vehicle didn't show up on the islands until 1964. There wasn't a single resort until Club Med built Club Turkoise in 1982.

The dirt landing strip then became a paved runway, and the stage was set for the recent boom in high-end resorts, most of which are clustered along Grace Bay.

Other islands and cays are accessible by boat or commuter plane, and island hopping is an option, encouraged by everyone we spoke with. Mostly in gloating terms: "Hah! You think this place is quiet."

How quickly the islands will get busy is anyone's guess. One of the assets making waves is the coral reef system that rings these islands - one of the most extensive on the planet that's attracting more and more tourists, with diving and snorkelling gear in tow. Or they bring binoculars - for the birds and the Caribbean humpback whales that migrate through the Turks Head passage. Or they have an interest in the history of salt, pirates and architectural ruins.

Or they seek to be utterly alone: Many of the islands are still deserted. Or home to some rock star. Or to the endangered rock iguana, as in the case of Little Water Cay, one of the three cays in the Princess Alexandra Nature Reserve. Hurricane Irene (in August of 2011) was not kind to its boardwalk, its lookout and sign.

We learned there were more than 2,000 Turks and Caicos iguanas on Little Water Cay. We spied one, moving at a pace more impressive than ours.

Other than snorkelling in the reefs off Little Water and an hour spent exploring the sanctuary, we kept our toes curled in the sands of Grace Bay, marvelling at the peace of the place, content to read, snooze and stare at the ocean.

I was a guest of Ocean Club West, the younger sister of the original Ocean Club, which was the first condominium resort on Grace Bay Beach. Its 103 guest suites are scattered in a horseshoe formation of seven pink-trimmed, whiteroofed, three-storey buildings, each with full kitchen/ kitchenette, washer-dryer, screened balcony and white wicker furnishings. Great care has been paid to the garden's design and all paths from tennis courts, lobby and guest units lead to the pool which winds around bougainvillea and beneath arched bridges, and on to the café, beach and ocean.

Staying at one Ocean Club Resort buys you full access to both properties. If you plan to golf, I'd suggest staying at the original Ocean Club, across from the Provo Golf Club. A shuttle service ferries you between east and west, or else take the 20-minute walk (longer in flip-flops) between resorts.

Ocean Club West is more centrally located on Grace Bay beach, closer to shopping and restaurant options. It is, in fact, pretty much in the middle of the eight-kilometre stretch, where the beach is widest and the umbrellas pinkest. We were told the resort was 80 per cent occupied during our week, but there was no shortage of space to spread out, no lack of chairs or kind and accommodating staff.

Amenities at Ocean Club West - beyond pool, sea, beach, chair - include a dive shop, two tennis courts, a seaside café, a small fitness room and spa and a good crop of bikes for borrowing. The stress is clearly on those who seek to do not much.

IF YOU GO

- Getting there: From Victoria, you will have to fly through one of several eastern transfer points. Air Canada has direct flights from Ottawa on Mondays; from Toronto on Wednesdays, Saturdays and Sundays; from Montreal on Thursdays. WestJet flies direct from Toronto Monday, Wednesday and Saturday from November through May.

- Where to Stay: Ocean Club Resorts, Providenciales, TCI, 1-649-946-5880 or 18004578787 for reservations; oceanclubresorts.com> Winter rates are currently $289 US per night (island view studio suite) to $989 US (three-bedroom beachfront condo). Check the resort's "winter deals" for discounts.