Heilala Vanilla Plantation Trip 2011

HEILALA VANILLA PLANTATION TRIP 2011

Take A Trip To The Kingdom Of Vanilla With Chef Damien Styles

Don your summer linens and an appetite for new discoveries and delicacies and be one of only a few to witness the magical world of vanilla on an intimate journey with highly acclaimed chef, Damien Styles to the Heilala Vanilla plantation, located on the Vava'u Islands in the Kingdom of Tonga.

Over seven glorious days (Mon 24 Oct - Mon 31 Oct 2011) in the Tongan sunshine, intrepid

gourmands will be immersed in the humble village life and the Tongan way, appreciating and learning

the complex and intricate processes of growing and harvesting vanilla. This trip will be on Tongan time

i.e. very relaxed and not a five star hotel, butlers and spas kind of holiday! Read More...

 

Duck in Peter Watson Thai Yellow Curry

Darren made this for the gershgoods team last Friday, it was delicious!

This recipe uses the Peter Watson Thai Yellow Curry Paste

Ingredients:
1/2 jar Peter Watson Thai Yellow Curry paste
1 tin of Coconut Cream
1 tin of Coconut Milk
2 tablespoons Fish Sauce
100 grams (ish) Palm Sugar (about 1 heaped tablespoon)
1 large or 2 smaller ducks from the Chinese butcher, cooked (roasted) and cut into bite sized pieces.

Method: Place the coconut milk and cream in a flat pan and place over heat, cook till reduced and starting to split, add the half jar of Peter Watson Thai Yellow Curry paste to the milk mix along with the fish sauce and sugar... allow to cook until the sugar is melted and a great sauce results.

Place the chopped up duck into the sauce and allow to simmer for a short time. (I added 5 dried birds eye chilli's as well )

To Serve: Have a good bed of rice and spoon a generous portion of the duck over and a good squeeze of lime juice. For those who like it, some chopped coriander.

So easy and so good.

Original Hot Chocolate

One of our newest suppliers is warming us up today for the chilly winter solstice.

The Original Hot Chocolate Company produce a fun and indulgent way of enjoying a favourite hot drink, using premium couverture Belgian chocolate from Callebaut. 

Their handmade creation is a delicious chunk of chocolate set onto a wooden spoon, available in milk, white and dark varieties. All are stunningly stir-able and delightfully gluten free!

We love that it's so easy to use:

Simply heat or extend approximately 200ml of milk then whirl and stir The Original Hot Chocolate Company spoon until the sweet silky chocolate has melted away, leaving you a steaming cup of premium quality hot chocolate.

For order information please head to our website: www.gershgoods.com.au