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

The Bio Burger

One of NSW's prized artisan food companies, Nicholson Fine Foods, created the Bio Burger product using a stone ground blend of dried peas, beans, lentils, vegetables, spices and herbs. It is quick to prepare, is multi-functional, gluten and egg free and is low in fat and salt.

Here are 2 of the suggested recipes for the Bio Burger that we think are just delicious.

Lamb and Raisin Burger 

Ingredients 

1 pack Bio Burger 

1 equal part Water 

80 g Seedless Raisins 

40 g Chopped nuts or seeds(pine nuts, hazelnuts, sesame seeds, pumpkin seeds all work) 

240 g Minced Lamb 

40 g Chopped green herbs(mint, parsley, coriander) 

to taste Salt or Soy sauce 

Cooking Directions 

Pour boiling water over bio burger and raisins then mix well until fully absorbed.(if you are throwing a party, do this step prior to guests' arrival, so as to not make them too hungry) 

Cover and let stand for 20 minutes 

Add minced lamb, chopped nuts or seeds, and chopped green herbs. 

Mix well for 5 minutes until fully blended. 

Form into shapes and cook on grill, deep fry or bake. 

 

Veggie Burgers 

Ingredients 

1 pack Bio Burger 

1 equal part Water 

40 g Grated Cheese 

240 g Grated Raw Sweet Potato 

40 g Chopped green herbs(mint, parsley, coriander) 

to taste Salt or Soy sauce 

Cooking Directions 

Pour boiling water over bio burger and mix well until fully absorbed. 

Cover and let stand for 20 minutes 

Add grated sweet potato, cheese and chopped green herbs 

Mix well for 5 minutes until fully blended. 

Add beaten egg and mix well again 

Form into shapes and cook on grill, deep fry or bake. 

Side Note: If you've got vegan friends, replace the cheese and egg for some crumbled tofu.

Potato and Rosemary Galette

Make this galette without the prosciutto for a vegetarian option. If doing so select a stronger cheese such as taleggio or fontina.

This dish can be prepared in advance, re-heat at 160°C (140°C fan-forced) for 10-15 minutes prior to serving.

Not suitable for freezing.

Ingredients

375g pack Carême butter puff pastry, thawed

3 medium desiree potatoes

2 large cloves garlic, peeled and crushed

1 tablespoon fresh rosemary leaves, finely chopped

2 tablespoons olive oil

sea salt and freshly ground black pepper

200g Goat curd

4 slices prosciutto, chopped

1 egg yolk, lightly beaten for glaze 

Method

1. Preheat oven to 220°C (200°C fan-forced). Lightly grease a baking tray and line with baking paper.
2. Place pastry on a lightly floured work surface and roll out just enough to cut a 26cm round.Place the pastry on prepared baking tray. Lightly score a border 3cm from the edge. Place in refrigerator for 20 minutes to chill.
3. Meanwhile finely slice potatoes to a thickness of approximately 2mm. Toss potatoes with 1 clove crushed garlic, 2 teaspoons rosemary, olive oil, salt and pepper.
4. Remove pastry from refrigerator, brush border lightly with egg glaze.
5. In a small bowl combine goat curd, remaining garlic, rosemary and prosciutto, season with salt and pepper, mixing until well combined. Spread the goat curd mixture evenly over the centre of the pastry leaving a 3cm border.
6. Lay potato slices in rows around the pastry so each slice slightly overlaps, creating a concentric pattern.
7. Bake in preheated oven for 10 minutes, then reduce oven temperature to 200°C (180°C fan-forced), cook for a further 30-35 minutes or until the pastry is golden brown.

Heilala Vanilla - Creamy Vanilla Rice Pudding

We can't wait to test the latest recipe from Heilala Vanilla, a creamy rice pudding will be a perfect winter warmer indulgence in the coming months.

Ingredients:
4 Tablespoons white rice
4 Tablespoons Heilala Vanilla Sugar
3 cups of milk
1 Tablespoon Heilala Vanilla Paste

Method:
Heat the milk slowly. Whisk in the vanilla paste and vanilla sugar and stir to dissolve.
Add the rice and pour into a shallow ovenproof dish.
Cook in a oven at 150 degrees C uncovered for 1.5-2 hours, stirring half way through.
The pudding should be creamy and just set.
Serve warm with a dusting of cocoa or cinnamon. Serves 4.

For information on Heilala Vanilla products click here.

Ashbolt Farm Elderberry Concentrate = Perfect Winter Remedy

What makes winter bearable? Ashbolt Farm's Elderberry Concentrate. As seen in the months Country Style Magazine (see below for snip-it from Flavours section of the magazine), for a Hot Toddy pour hot water over the syrup to taste and add lemon rind and spices such as cloves, cinnamon and ginger.

An alternative for those who prefer a subtle flavour, add a dash of Elderberry Concentrate to hot water and lemon and serve as a tea. Perfect for comforting those winter sniffles.

Elderberries have been proven to reduce the intensity and duration of colds or flu by half. For more details on the health benefits of elderberry and elderflower click here.
Head to www.gershgoods.com.au for details on ordering.