When chef Danielle Oron was growing up in the New Jersey suburbs, she knew that her Israeli family’s habits of dousing vanilla ice cream with tahini and spreading halvah on toast would be considered odd. Sesame was for cold Chinese noodles, bagels and not much else.
“My American friends wouldn’t have understood that tahini is an addiction for Israelis; that we eat it out of the jar,” she said. “Sesame cookies, chocolate halvah, tahini with silan” — a date honey — “those are the treats everyone grows up with.”
Throughout the Middle East, sesame sweets are the taste of childhood. For Philippe Massoud, the Lebanese-American chef at Ilili in New York, it came in a bowl of carob molasses, with a float of tahini to stir together and eat with bread.
“Tahini and carob molasses is the peanut butter and jelly of the Middle East,” said Massoud, who lived in Lebanon until age 15; his family has been in the business of sweets there for more than 100 years. “A sandwich of butter, halvah and chocolate shavings is the best after-school snack of all time.”
Tahini, or pure sesame paste, and halvah, a soft sesame candy, are among the most ancient and beloved foods of that region. But outside traditional Middle Eastern enclaves like Atlantic Avenue in Brooklyn and Dearborn, Mich., sesame has never been a favorite flavor in U.S. desserts.
For decades, sesame bars and brittle were available only in health-food stores, a tip-off that any possible deliciousness would be trumped by nutrition. For American Jews, halvah has long been familiar but often feared as a strange beige loaf passing itself off as dessert.
But no more. New producers like Brooklyn Sesame and Soom Foods in Philadelphia are inventing mash-ups like coconut halvah spread and chocolate sesame butter. They are also making tahini that is fresh, light and creamy enough to remain emulsified in the jar, eliminating the hassle of stirring rock-solid sesame paste into oil.
“When I arrived, I couldn’t believe people here still thought that was tahini,” said Lisa Mendelson, an owner of Seed & Mill, a new all-sesame emporium in New York, who was raised in Israel. “Americans just haven’t had a chance to develop a palate for it.”
As Americans have become enamored of Middle Eastern food (especially hummus, which is strongly flavored with tahini), sesame-forward dishes and desserts are popping up like crocuses. At Bar Bolonat in the West Village of New York, a halvah crème brûlée; at Massoud’s Ilili, a crunchy topping composed of tahini, melted chocolate and crushed Rice Chex.
“Often, you don’t even taste the tahini,” he said. “It’s just this nutty, salty undertone that makes sweet things taste even better.”
For home cooks who want to achieve this effect, salted tahini chocolate chip cookies are a great place to start. Rich, savory and sweet, they are a rare variation that is just as good as the original.
“For the American palate, that’s the gateway recipe for tahini,” said Oron, who devised the recipe.
Tahini and halvah were long considered peasant food, good enough for those who could not afford sweets with expensive ingredients like butter, white flour and sugar. But now the region’s modern chefs are embracing these ancient flavors, devising new treats like multilayered halvah, sesame ice creams and pâte brisée made with tahini instead of butter.
Like peanut butter, tahini is made by grinding a naturally oily seed or nut until the solids are minuscule enough to form a smooth emulsion with the oil. But before the grinding begins, the unhulled sesame seeds are soaked, roasted, hulled and dried. Connoisseurs say that every step, and other factors like sourcing and humidity, affect the taste and mouthfeel of the finished product.
Halvah is approximately half sesame paste and half sugar, but that doesn’t convey its luxurious lightness. The sugar is boiled and whipped to a foam in a particular way that produces the confection’s sandy, melting texture. Small producers all over the Middle East still use caldrons, paddles and troughs — and the strength of young men for some vigorous hand-kneading — to produce the most coveted, fluffy halvah.
Tahini and halvah are also staples in Greece, Turkey and the Balkans. For Eastern Orthodox Christians there, rich, oily tahini is a key ingredient during Great Lent (Orthodox Easter falls on May 1). All animals and animal products are forbidden, putting those who observe the fast on a vegan diet for 40 days.
“As a child, I can’t say I looked forward to those tahini desserts,” said Aglaia Kremezi, a historian of Greek food; there, too, sesame was long considered a poor substitute for “real” sweets. But she’s now an enthusiast, especially for the pasteli — soft wedges of sesame seeds, thyme honey and orange zest — made for thousands of years on the Cycladic island of Kea, where she lives. In her own kitchen, she has rethought the traditional tahini filling for a Lenten cinnamon roll called tahinopita, and developed a super-easy recipe for halvah semifreddo, a frozen emulsion of fresh whipped cream and crystalline halvah. “Using tahini and halvah as flavorings, instead of things you eat on their own, has changed the way I taste them,” she said.
Sesame desserts are not limited to the Eastern Mediterranean, of course. Halvah spread north through the Balkans and to Eastern Europe with Jewish migrants, for whom it served as a useful kosher sweet, and by the 19th century it was already popular in Poland and Romania. (Coming full circle, this is why halvah is a staple in Jewish-American delicatessens.)
Harvested by hand
Sesame was one of the first plants people cultivated for oil, and it was grown for millenniums in hot climates around the world. Since the seeds must be harvested from the pods by hand, it is now mostly raised where labor is inexpensive: China, India, Myanmar and sub-Saharan Africa, where the plant originated.
Black sesame paste is a sweet staple in East Asia, used in everything from traditional inky dessert soup to trendy Japanese chiffon cakes and cheesecakes (the results are an elegant shade of dove-gray). One of the most auspicious of Chinese New Year treats is jian due, balls of fluffy sweet rice dough coated in golden sesame seeds. Sesame candy balls and brittle are popular in India, especially in the winter, where the seed, “til” in Hindi, is considered a warming food in Ayurvedic tradition.
Sesame plants arrived with Africans in the American South, where the Bantu word “benne” is still used for the seeds — and where benne wafers, melting savory crackers, are a classic recipe. Grain expert Glenn Roberts is part of a modest push to restore sesame cultivation to the South: His company, Anson Mills, sells small quantities of domestic sesame flour, oil and “benne cream,” which may be described as American tahini. That’s why, at innovative restaurants like Eugene in Atlanta or Rhubarb in Asheville, North Carolina, benne flour may pop up in the pastry crust for peach pie, benne cream in the dressing for an updated hoppin’ John and benne seeds in a bar snack like Rhubarb’s brown-sugar/benne popcorn.
Also boosting interest in and sales of tahini in the United States: the growing number of American vegans, who appreciate its natural richness; its high levels of protein, calcium, iron and fiber; and its smoothie-friendly texture.
SALTED TAHINI CHOCOLATE CHIP COOKIES
Makes 12 to 18 cookies
4 ounces unsalted butter at room temperature
½ cup tahini, well stirred
1 cup sugar
1 large egg
1 egg yolk
1 teaspoon vanilla extract
1 cup plus 2 tablespoons all-purpose flour, or matzo cake meal (See note)
½ teaspoon baking soda
½ teaspoon baking powder
1 teaspoon kosher salt
1 ¾ cups chocolate chips or chunks, bittersweet or semisweet
Flaky salt, like fleur de sel or Maldon
1. In the bowl of an electric mixer fitted with the paddle attachment, cream butter, tahini and sugar at medium speed until light and fluffy, about five minutes. Add egg, egg yolk and vanilla and continue mixing at medium speed for another five minutes.
2. Sift flour, baking soda, baking powder and kosher salt into a large bowl and mix with a fork. Add flour mixture to butter mixture at low speed until just combined. Use a rubber spatula to fold in chocolate chips. Dough will be soft, not stiff. Refrigerate at least 12 hours; this ensures tender cookies.
3. When ready to bake, heat oven to 325 degrees and line a baking sheet with parchment paper or nonstick baking mat. Use a large ice cream scoop or spoon to form dough into 12 to 18 balls.
4. Place the cookies on the baking sheet at least three inches apart to allow them to spread. Bake 13 to 16 minutes until just golden brown around the edges but still pale in the middle to make thick, soft cookies. As cookies come out of the oven, sprinkle sparsely with salt. Let cool at least 20 minutes on a rack.
HALVAH SEMIFREDDO WITH HAZELNUTS
Makes 10 to 12 servings
14 ounces plain or vanilla halvah, preferably made with sugar, not honey (available online or in Middle Eastern specialty shops or groceries)
1 cup hazelnuts or pistachios, toasted and coarsely ground, plus whole hazelnuts for decorating, optional
½ cup heavy cream, cold
For serving, dark chocolate sauce for serving, optional, or orange marmalade or chunky apricot or peach preserves, thinned with orange liqueur, optional
1. Line a small loaf pan with plastic wrap. In a bowl, mash the halvah with a strong fork until crumbled.
2. Stir in the nuts (reserve some for topping), while continuing to mash, mixing the nuts and halvah together until almost smooth.
3. Beat the cream to soft peaks and fold into the halvah mixture. Pour into the loaf pan and bang the pan on the counter several times to distribute the mixture evenly. Transfer to the freezer and freeze until firm, at least four hours. (To keep longer, wrap semifreddo in plastic wrap and keep for up to one month.)
4. To serve whole, place the frozen loaf in a serving dish. Drizzle chocolate sauce or spoon fruit preserves on top, if desired. Arrange hazelnuts on top and slice at the table. Alternatively, serve as individual slices and pass toppings at the table.
CHOCOLATE-SESAME CRUNCH BARS
Makes 12 medium bars, 2 dozen rounds or 3 dozen small
8 ounces Rice Chex, puffed rice or another crunchy, light cereal like cornflakes
10 ounces milk chocolate
1 ¼ cups tahini, well stirred
1. Line a rimmed 9- by 13-inch baking pan with parchment or wax paper.
2. In a food processor, pulse cereal until just broken into bits; do not process into a powder. Transfer to a large bowl.
3. In the top of a double boiler, combine chocolate and tahini. Stir over simmering water until melted and smooth. Alternatively, melt in the microwave, using short bursts of low heat.
4. Pour chocolate mixture over cereal and stir together quickly.
5. For bars, spread mixture in the prepared pan. It should be about ½-inch thick; you may need to push the mixture toward one end and level it if it does not quite fill the pan. For rounds, drop spoonfuls of the mixture onto prepared pan and use the back of the spoon to form into circles. Refrigerate until hardened, about two hours.
6. To serve, cut into bars or squares, or serve rounds as cookies. Any extras can be crumbled and used as an ice cream topping. Store in the refrigerator.


By Sharon Wilson
This Mother’s Day marks 8 years since my mother succumbed to cancer. I miss her and think of her often. When I think of my mom, my mind usually turns to food or the family gatherings that were surrounded by food. My mother was a world-renowned food pusher. We think of Italian moms or Jewish moms as holding that title, but they have nothing on my Czech mother! Once, while in high school, some friends stopped over to my house. Before they could leave, my mother had emptied the entire refrigerator! She would not let them leave until they ate something! In the world of food pushers, my Mom was the Godfather, or should I say the Godmother! I guess mothers and food are forever linked in most of our minds. But the food we receive from our mothers is much more than food. Our mothers are our first teachers and the nourishment that they give to us is counted in greater terms than calories.
When I walk into my kitchen today, I am not alone. Whether we know it or not, none of us is. We bring fathers and mothers and kitchen tables, and every meal we have ever eaten. Food is never just food. It’s also a way of getting at something else: who we are, who we have been, and who we want to be.
Molly Wizenberg, A Homemade Life: Stories and Recipes from My Kitchen Table, 2009
We have a great gift from our mothers as they teach us who we are, who we have been and who we want to be. May is also the month of Mary and on May 31st we will celebrate the great feast day of the Visitation. In the same way our mothers taught us – OUR mother Mary teaches us through the food of life that she brought to the table – Jesus Christ. In times of prayer we turn to mother Mary to be taught the same lesson of who we are, who we have been and who we want to be, and it is through Christ, the bread of life, that these things are revealed.
When looking through our church cook book I came across one of the most beautiful stories that illustrates this connection between our mothers, food and the bread of life. The dedication in the cookbook includes a story from Father Kevin Finnegan. It reads:
My mother, Evie, took delight in having a day off from work so she could dote on her children and bake bread! Several loaves would be gone within minutes of getting home from school. Several months after my mom died on May 22nd, 1983, my family came to a deeper appreciation of mom, the bread baker. My sister was looking in the freezer for something to cook for dinner when she came across a loaf of her bread. She brought it into the kitchen, and one by one she was joined by my father, my brother and me. We placed the bread on a cutting board and practically watched it defrost. Then we shared it among us, recalling with great affection the devotion which our mother loved and served her family.
“They recounted what had taken place on the way and how He was made known to them in the breaking of the Bread.” Luke 24:35
My own mother was a kolacky maker, but I will include Evie’s batter bread recipe below.
EVIE’S WHITE BATTER BREAD
1 c. milk 2 pkgs. active dry yeast
3 T. sugar 1 c. warm water
1 T. salt 4 1/2 c. unsifted flour
2 T. margarine
Scald milk. Stir in sugar, salt and margarine. Cool to lukewarm. Dissolve yeast in warm water. Add milk to mixture. Stir in flour (batter will be fairly stiff). Beat about 2 minutes. Cover and let rise in a warm place for about 45 min. It will more than double in size. Stir batter down, beat vigorously for a minute. Turn into a well-greased 9x5x4 in. loaf pan. Bake in preheated oven at 375* for 50 min. (Reprinted with permission from Divine Mercy Family Cookbook)
What memories of food are forever connected to your mother? Share them in the comments section below.
Honor your mother this Mother’s Day with food and stories about family, whether your mother is with you in this world or with the heavenly bread of life.
About the author:
Sharon Wilson – Wife, Mother, Writer, Catholic Speaker, and a WINE Specialist. Sharon has a degree in education and has worked as a freelance writer, Respect Life Coordinator, a teacher, in advertising, radio, buyer and in youth advocacy – She even rode an elephant in the circus once! Sharon speaks, writes and shares about God’s healing and about the great gift of being Catholic at SharonAgnesWilson.com
This article originally appeared on Catholic Hotdish.


Decisions around the food and drinks that an event is catered with can have a ripple effect on our communities, our environment and our globe. We are going to explore sustainable catering and summarize the main areas that make a menu better for the future of our planet.
We believe that understanding the basics of food sustainability will greatly assist in making more informed decisions when communicating with vendors, hiring catering companies and planning a menu. For an overview of what a sustainable event looks like, including transportation and sustainable event venues, you can also check out 10 Ways to Produce an Eco-Friendly Event.
In general, the term sustainability refers to a capability to maintain something at a certain rate or level. Most of the time, we use the term in reference to the balance between the environment, equity, and economy.
UN World Commission on Environment and Development defines sustainable development as “development that meets the needs of the present without compromising the ability of future generations to meet their own needs.”
The goal of sustainable catering is, when possible, to:
Minimize environmental impacts eg. land degradation, loss of biodiversity, water pollution, climate change
Contribute to local economies and sustainable livelihoods of workers
Provide social benefits, eg. assisting people to make healthy and nutritious food choices
There is no judgement for buying strawberries in the middle of December or including meat on the menu, just education around the little and big ways that a menu has the power to be more sustainable.
While there is no universal definition of what constitutes ‘locally produced food’, the intention is to purchase goods that have been grown as close as possible to the place where it will be consumed.
The first benefit of going as local as possible is a reduction in carbon emissions. On average, produce that is transported over long distances will, of course, create more carbon emissions than food that is transported over a shorter distance.
By now we should all be familiar with the fact that high rates of carbon emissions are contributing to climate change. We are talking about a loss of biodiversity, extreme weather conditions, rising sea levels, loss of coastal habitat and the spread of tropical diseases. All of this has serious and deadly effects on our society, economy, environment, and daily lives.
A good indicator to ensure that food is not travelling further than it needs to, is to favor produce that are in-season in your area. A local farmer’s market can be a great source of wealth for local and in-season produce.
By ‘in-season foods’ we mean vegetables and fruits that are grown naturally in a specific location at a particular time of the year. If you are buying a food that is not in-season for your part of the world, then it has travelled very far from another part of the country or globe to arrive at your local grocer. The transportation and storage of imported foods greatly contributes to a larger carbon footprint, as well as chemical usage to prolong shelf-life.
The second benefit of favoring local produce is that you are supporting your local farmers and economy - whether that be your community, your state or your country.
Image: A chart of the general growing seasons for fruit and vegetables in the US
Not all foods are grown equal. There are different methods of food production that will directly impact the environment in various degrees. Conventional farming can be connected with biodiversity loss, soil erosion, as well as other negative impacts on the environment.
The sustainable choice here is to favor food that has been produced by environmentally friendly production methods, for example, organic farming.
If a food product is certified with an organic label, then it means that it has been grown with organic agriculture or organic farming methods. Organic foods are either completely produced or involved production without the use of chemical fertilizers, pesticides, or other artificial chemicals. The goal of organic farming is to conserve soils, to enhance biodiversity, to reduce pollution and to minimize the input of agricultural chemicals.
In the US a product needs to be organically certified by the United States Department of Agriculture (USDA) to trust that it is indeed an organic food. The USDA certification uses many detailed processes to examine how a food was planted, grown, raised, and handled, and can be applied to many various types of produce including vegetables, fruits, eggs, dairy and meat.
Image: Here is a quick explainer on the official USDA Organic label via the USDA
The most resource intensive foods to produce are animal products. The reasons for this are complex and there are a number of factors that lead to animal products being so resource intensive. This includes the various necessary uses of land, farming, water, processing and transportation.
Here are some general examples of the resources that are needed to bring animal products to our grocery stores:
Sustainability is all about making sure that we are not senselessly overusing the environmental resources that we have been given. The necessary huge amounts of water, farming and land used to produce beef make it the least sustainable animal product, as the graphs below will illustrate.
A vegan menu is the most extreme end for those seeking a catering menu that is as sustainable as possible. However, a sustainable choice is also simply to minimize the amount of animal products that we consume, and selecting ingredients accordingly. A hint; simply switching beef out for chicken or fish is a huge step towards sustainability.
If animal products are to be used in a catering menu, organic certified produce should be sought out. A certified organic product will ensure that the production methods were as environmentally-friendly as possible, and will also indicate high animal welfare standards.
Image: Food Footprints via Our World Data
Wherever food is made, served and consumed there is potential for large amounts of unnecessary wastage. This could come from the food preparation in the kitchen, the packaging of ingredients, the serving methods or excessive food amounts.
Here are some general ways to minimize food related waste at an event:
Video: Yalmaz Siddiqui, the Vice President of Corporate Sustainability at MGM Resorts International, spoke with us about food waste management at our TEDxHappily Countdown Summit
The degradation of marine habitats and overexploitation of marine resources have been a result of conventional fishing practices.
Of the world’s fish stocks, about 80% is considered fully exploited, overexploited, depleted, or recovering from depletion. Sea turtles, marine mammals, sharks and seabirds populations have declined due to being incidentally caught by fishing vessels. Fishing gear can also have a physical impact on the denigration of the marine ecosystem.
When it comes to purchasing sustainable seafood the things that should be taken into account are the level of overfishing of that type of seafood or species, and environmental impacts of the methods that the brand or fishery caught the seafood.
The Marine Stewardship Council (MSC) is an international nonprofit organization whose standards assess the sustainability of fisheries that catch marine or freshwater organisms in the wild.
A MSC blue fish label on a seafood product means that the amount of seafood that was caught does not threaten the long-term health of the population, and any negative effects to the surrounding wildlife and ecosystem were minimized. Also that the seafood was sourced from the ocean, lakes, or rivers from wild and plentiful populations.
Image: The correct logos from Marine Stewardship Council (MSC) to indicate seasfood that meet their standards
If a product has a Fairtrade certification, it indicates that its production or the ingredients used have been measured against a mix of social, economic and environmental criteria.
The main goal is to support the ethical sustainable development of small producer organizations and prevent foreign exploitation of agricultural workers in lower-income countries. The global farming industry is the largest employer in the world and Fairtrade ensures a fair deal for the farmers and workers who provide the food, the ingredients and the materials that go into products we buy. This in turn prevents poverty, protects workers' rights, combats child labor / forced labor, promotes gender equality and fights climate change.
Common foods to look out for a Fairtrade certification is:
More from the Happily Blog


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When I visited Knott's Berry Farm, Mrs. Knott's Chicken Restaurant had served almost 700,000 chicken dinners so far that year. Since 1934, they have served 20,000,000 chicken dinners. When riding Ghostrider, you can often smell the chicken cooking!
This first drop is 108 feet (32.4 meters) tall.
©2013 by Joel A. Rogers.


Kebun has a public restaurant and bar serving breakfast, lunch, dinner and snacks. There is a large sun terrace facing the view to the garden, ricefields and the sea in the distance. Food and drinks can also be served at the pool or in the rooms.
Guests can enjoy a round of mini golf, a game of ping pong, or boules in the gardens, and in the restaurant there is a library of books and games.
Hiking in the local area can be arranged with the staff for a small fee.


The incredible, edible (and delicious) Lion fish
So you’ve probably heard about the invasion. You know, the invasion of florida waters by non-native and invasive lion fish? Well if you haven’t, they’re a fish, they’re here and they are bad news for our reefs. Luckily for us, they also happen to be one the tastiest morsels our ocean has to offer!
The ocean was total glass, the sky was clear, the water was a deep sapphire blue, and warm as bath water. If you can imagine driving a 22ft boat on a huge bowl of liquid sapphire, a never ending horizon and some Led Zeppelin playing over the stereo as I steered a course to my reef, then you would be imagining the day I was having. Seriously epic stuff.
The mission today was to dive (of course) but also to help ease the burden on our local ecosystems by harvesting some lion fish for dinner. This mission was expertly accomplished and a number of the invasive, but tasty fish were put on ice.
Once home, I already knew what I was going to do…
The lion fish meat is extremely tender (not mushy) but tender, and has a wonderful and delicate flavor that I hate to alter it too much. Tonight was going to be ceviche night. To me, there isn’t much better than a tangy, sweet, natural bite of fresh fish ceviche style. For the uninitiated, this just means that the fish is allowed to marinate in some acidic lemon and lime juice and seasonings for a while. It actually gets, “cooked,” while in there.
So, more lime than lemon juice, salt, pepper, some sugar, tomato, and green onions were added as well as the lion fish. After 15 mins in the fridge, it was ready. I dusted just a tiny bit of smoked Hungarian paprika and it was truly one of the best meals of my life.
Oh yeah, I also cooked up some mangrove snapper. Bread flower, no batter, just into a pan of butter an olive oil (would have been way better with coconut oil) sear it up, take it off while still medium rare and it was perfect.
I hope you enjoyed the post. If you made it through the whole thing, way to go! Be sure to check out my other posts! If you have a food idea or suggestion, please send it to us!


Prep: 10mins Cook: 30mins
Serves : 5
Sometimes, an omelette just won’t cut it - enter the frittata. Baked in the oven, loaded with chorizo and infused with PERi-PERi, this recipe says ‘I’m fancy’ (but without the faff).
Preheat oven to 160°c fan and preheat frying pan over a medium high heat. Whisk the eggs with PERi-PERi sauce in a bowl.
Add oil to the pan and cook the chorizo for 3-4 minutes. Add red onion and pepper and cook for 5 minutes, then add peas and cook for another 2 minutes. Finish off by adding parsley.
Spoon the veg mix into the muffin tray, divide into 10 muffins, top with egg mix and place in the oven for 12-15 minutes.
Remove from the oven and divide into 5 containers. Refrigerate for up to 4 days and enjoy with salad.
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Who doesn’t Love Reece’s Pieces? Well I guess firstly you have to be American and secondly you have to love dark chocolate and peanut butter.
I do not have a sweet tooth, but If I am going to eat chocolate, then it has to be dark chocolate, and as for Peanut butter? Once upon a time I resorted to making my own, as the only product available was a sticky goo, laden with sugar, but nowadays pure peanut butter is available and I can eat that straight out of the jar. So for me to the answer to above question is an unreservedly Yes.
I devour recipes as if they were actual food. Over the years I can not count how many I’ve read and yet it never ceases to amaze me, how extremely odd many of them can be.
Take for example one I scanned the other day, 285 grams of chocolate, bars of chocolate tend to be in 100 grams, maybe 125 or even 200 but 285! Where did that come from? Not 250 but 285! 285 is 10.08 ounces in old money, 10.08! Bonkers is all I can say. Or how about 180 grams, becomes 6.34 oz, it is also fine I guess, if you have a digital scale but seriously?
I have a good friend who is new to cooking and if the recipe calls for a 7″ tin and she has an 8″ and a 6″ , she would go out and buy a 7″ ( actually not sure that it exists) but it really doesn’t matter that much.
Yes, measurements do matter, especially in baking cakes and bread etc but in somethings it really is a bit of this and a bit of this, and a lot of trial and error.
I also find that many recipes in magazines are too long winded, and as such put off lesser cooks as being just too complicate to even attempt. And so I try hard to condense my recipes into easy steps, and am very much for, shortcuts wherever and whenever possible.
And so it was that this week, I made an indulgent Chocolate Peanut Butter tart. The younger version of Himself, Helen and baby Melia were coming for dinner, and so felt inspired. ( I also made ginger ice cream to go with the tart, but that is for another day).
For the tart, use your favourite pastry recipe , or buy some. Roll out the pastry line a tart pan, which has been greased with the pastry, either roll it our before hand( this is what I would do) but some people just place it in the pan and flatten it out with the palm of their hand to fit the tin. Prick the bottom, to stop from rising up and bake blind for about 15 mins at 200C, it should be firm and not soggy, if a bit soggy bake for a further few minutes.
For the filling take 250 grams dark chocolate ( 70% plus) place it in a pan along with 500mls double or thick cream. Add a tablespoon of honey and and a good dollop of peanut butter, either crunchy or smooth, and heat them all together, stir until well blended, but do not let them boil. Stir well to make sure it is a homogenous mix. Leave to cool ( at room temperature) and when cool pour into the pastry case. Do not refrigerate.
Just before serving , sprinkle on the top, either chopped peanuts, or as I did, ( as I had it in the pantry) some toasted coconut bits.
I then served it with fresh ginger ice cream. Even Baby Melia liked it, ( actually she is now 2 1/2 and calls herself Mimi)
And now we are two ( Volumes that is) and more to come !


In the past few months, I found my interest in food to have grown exponentially. In a city like Melbourne, one is spoilt for choice - the perils of multiculturalism. You find yourself sometimes undecided as to what to eat and making a decision can be somewhat taxing.
My friends at work have already dubbed me "the lean, mean, eating machine." All I can talk about is food and all that I can think about is food. So, I thought, what would be the best way to express my passion for food other than eating?
I started taking photos of everything that I eat in restaurants and dishes that I have cooked myself with the intention of starting a food blog.
Without further ado, welcome to Melbourne Kitchen Tales.
I hope you enjoy it as much I. Cheers!


Variations of mango shaved ice, also known as snow ice, are popular throughout all of Asia, but in Taiwan, it might as well be the national dessert. Traditional Taiwanese shaved ice was topped with tapioca pearls or even sweet potato dumplings and drizzled with a brown sugar syrup and/or condensed milk. But around 2009, mango shaved ice became an overnight sensation in Taiwan. Snow ice is different from snow cones or Hawaiian shaved ice. Where as those variations are made from shaved frozen water and topped with flavored syrups, snow ice is made from ingredients (milk, flavorings, etc.) frozeninto an ice block that are then shaved down into a snow-like consistency and topped with delicious toppings.
Are you a foodie who loves to travel? Our team of travel advisors specializes in culinary journeys around the globe. When the time is right, we’ll help you plan a trip,but for now, get a taste of this mango shaved ice recipe.
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Throumba Olive of Thassos
Surrounded by crystal blue water of Aegean Sea, near the northern coast of Greece, is located the beautiful island of Thassos. According to the myth, the island gets its name from the prince Thassos or Thasus, son of the Phoenician king Agenor and one of the brothers of Europe. After Europe’s kidnapping by God Zeus and her bringing in the homonymous continent, Thassos tried to locate and return his sister to their father's homeland. However, he failed to find her and since he was not allowed to return in Phoenicia without her, he resorted to this island that was later named after him, Thassos.
The green island of Thassos has been known since antiquity as an olive-growing region. European olive tree, known by the botanical name Olea europea, has approximately 130 varieties, among which 50 are the most well known. In Thassos olive trees, supposedly first planted by Phoenicians 2500 years ago, grow from the top of the mountain to the seashore. It is also believed that there are still olive trees that are over 700 years old.
Needless to say that throughout Greece, and on Thassos island obviously, the olive tree has always been considered blessed as it has been an essential part of everyday life with several usages from social and economic activities to healing and cosmetic applications.
The residents of Thassos during the winter season collect the olives and produce olive oil. This characteristic olive, which is produced exclusively on the island and holds Protected Designation of Origin (PDO), is called Throumba. Throumba is a special black or ripe olive, an exquisite product with unique flavour, highly appreciated by gourmet connoisseurs around the world.
Throumba olive is picked in the old traditional way by hand one by one, after it is allowed to ripen in sun, shrivel and render edible on the tree. The only processing of the olive is the addition of thick sea salt to remove its intense bitterness. After the excess of salt is removed, the olives are sprinkled with olive oil to keep them from sticking together.
Throumba olive has a medium size fruit with average weight about 3-5 grams and an oil content of up to 25%. The nutritional value of the olive is undeniable. Depending on their size, five small olives or three large ones give 45 calories and equate to one teaspoon of olive oil. It is also a good source of monounsaturated fatty acids. Olives are rich in nutrients containing significant amounts of vitamin A and carotenoids and small amounts of vitamins B1, B6 and B12. Black olives are richer in total tocopherols than green and are the only ones containing β-tocopherols and α-tocotrienols. The trace elements of olives are potassium, calcium, phosphorus, iron and magnesium.
It is no wonder that this traditional olive product made the island of Thassos famous throughout the world.
by Angelos Tsatsoulis
Agronomist Food Scientist - Former President of the Kavala Chamber of Commerce and Industry


Tullibee, named after a small, northern fish that heralds a healthy lake environment, is a premier North Loop restaurant, focusing on hyper-local sourcing and a farm-to-table philosophy. We work with regional farmers, freshwater fishermen, and other independent vendors to deliver an approachable, local cuisine inspired by our strong Scandinavian roots.
Join us for brunch or dinner. Food orders are taken up to an hour before closing; last call for beverages is 30 minutes prior to closing. Reservations are recommended.
Gift cards can be used anywhere in the hotel.


i'm such a fan of banana bread, and the recipe that follows will never disappoint. tonight my little man was helping out with everything from banana mashing to batter tasting. this recipe is definitely one with a stronger "banana" flavor and less of a "spicy" flavor... which is why i love it so much. i've made a number of variations too... coconut macadamia nut, chocolate chip, and orange spice were all winners. tonight was just the basic recipe - sans walnuts.
The Best Banana Bread
|2||cups unbleached all-purpose flour|
|3/4||cup granulated sugar|
|3/4||teaspoon baking soda|
|1/2||teaspoon table salt|
|1 1/4||cups toasted walnuts , chopped coarse (about 1 cup)|
|3||very ripe bananas , soft, darkly speckled, mashed well (about 1 1/2 cups)|
|1/4||cup plain yogurt|
|2||large eggs , beaten lightly|
|6||tablespoons unsalted butter , melted and cooled|
|1||teaspoon vanilla extract|
1. Adjust oven rack to lower middle position and heat oven to 350 degrees. Grease bottom only of regular loaf pan, or grease and flour bottom and sides of nonstick 9-by-5-by-3-inch loaf pan; set aside. Combine first five ingredients together in large bowl; set aside.
2. Mix mashed bananas, yogurt, eggs, butter, and vanilla with wooden spoon in medium bowl. Lightly fold banana mixture into dry ingredients with rubber spatula until just combined and batter looks thick and chunky. Scrape batter into prepared loaf pan; bake until loaf is golden brown and toothpick inserted in center comes out clean, about 55 minutes. Cool in pan for 5 minutes, then transfer to wire rack. Serve warm or at room temperature.


Shopping and Leisure
For the size of the Island, Guernsey has an extensive range of shops and stores. Well known brand names, including Boots, Next, Marks & Spencer, HMV, W. H. Smith, Monsoon and Accessorize sit alongside smaller, unique boutiques. Other famous names operate under franchises or from within local department stores on a concession basis including Jaeger, Karen Millen, YSL and Boss.
The Island also has a number of DIY stores such as B&Q, Norman Piette and R H Gaudion, several garden centres including Le Friquet Garden Centre, Earlswood Nursery, Stan Brouard Garden & Leisure, and a selection of quality emporiums selling kitchens, bathrooms, ceramics and homewares.
There are small neighbourhood shopping centres located in St Martin’s, St Sampson’s, Cobo and St Peter’s, as well as a selection of supermarkets, fuel stations, banks, dry cleaners, post offices and other essential stores located across the Island. Larger supermarkets are represented and include Waitrose, Co‑Op Grand Marche and M&S Simply Food, which alongside smaller, independent grocery stores, butchers and bakers selling local and continental breads, provide a balance of national and local shopping choices.
Fresh produce such as meat, cheeses, jams, eggs etc. are also available from weekly Farmers’ Markets running throughout the summer season. Fresh vegetables, fruit and flowers can also be purchased off hedges throughout the Island, commonly known as ‘hedge veg’, where money is left in ‘honesty boxes’. Freshly caught fish and seafood are also widely available on the Island, sometimes directly off the Quay side.
Restaurants and Bars
Guernsey offers a comprehensive range of high quality international restaurants and cuisine including English, French, Italian, Chinese, Portuguese, Indian and Thai. A large number of hotels and bars also offer bar meals and alfresco dining, together with numerous cafes and beachside kiosks.
Guernsey caters for all tastes and in addition to superb offerings of fine wine, excellent local ales produced by Randall’s Brewery and ciders from Rocquettes Cider are offered across the Island in bars and restaurants.


Nutrition Nation: Who Are We?
Nutrition Nation is a place for anyone and everyone to learn more about healthy eating. We’re a site that focuses on improving health and well being by sharing effective strategies to eat a healthful diet despite a busy lifestyle, recipes, current nutrition research, and more. Take a look around, because we’ve got something for you. Our first content is under the Posts tab and will be updated regularly. Thanks for visiting this site, and once again welcome to Nutrition Nation!
**I am not a licensed healthcare professional. Any dietary or lifestyle change that you choose to make should first be approved by your doctor.
“Stop taking identity in illness and start taking identity in wellness.” – Nina Leavins


So, we’re not talking about the store (though, it is a personal favorite of mine for their selection of organics, sustainable products and focus on overall wellness).
Rather, let’s start with what are whole foods? The easiest way to remember is that these are the foods that look like they do in nature - vegetables, fruits, unprocessed meats, unrefined whole grains, nuts and seeds. Eating whole foods gives you a clean and balanced diet, and the opportunity to get the maximum nutritional value from these foods. Rather than using supplements (noting that for some people these are necessary for optimal health), nearly everything the body needs to function is found in natural, whole foods. With whole foods, the body is also under less stress from inflammation or insulin resistance, often associated with eating a lot of overly processed foods such as soda, chips, pasta, baked sweet goods, and packaged snacks and sauces.
Shopping tips for whole foods:
In the produce section, look for fruits and vegetables in the rainbow of colors – tomatoes, carrots, oranges, bananas, leafy greens (kale, collard greens, red leaf lettuce, spinach), blueberries, purple cauliflower (a surprising nutty flavor!) and more! The more colorful the food, the more natural vitamins and minerals you’re getting, and these are essential for all body functions. If you can buy organic, you will be eliminating harmful pesticide residues that linger on surfaces, but any added vegetables and fruits in your diet gives you the same health benefits. Note that produce typically lasts up to 6 days in your refrigerator.
Protein sources are a huge component of eating whole foods. Many people enjoy animal or plant-based protein sources (or both). With proteins, quality is going to outweigh quantity, so when you are able, purchase proteins which support sustainable practices and/or animal welfare. Key terms to look for in meats: grass-fed, pasture-raised, organic (which will be free of antibiotics and added hormones). For fish, go with wild-caught. For chicken and eggs, free-range and NAE (no anti-biotics ever) will give you the highest quality product, and I notice a marked flavor improvement. If you’re eating plant-based, look for organic beans and tofu, and in-shell nuts and seeds as your go-to protein sources.
For grains, look at brown or wild rice, quinoa, whole oats, kasha and millet. The key with eating grains is that all the beneficial fiber, protein and nutrients are found in the entire ‘seed’ of the grain. Through refining and milling into flours, the germ and bran sections are removed, leaving only the endosperm which is the carbohydrate-concentrated part of the grain. Refined grains used for most breads + pastas only give you the carb load, and not the nutritional power punch of a whole grain.
Preparation tips with whole foods:
When preparing your whole foods, you’ll want to use minimal cooking. And to be honest, you won’t need much to enjoy the delicious natural flavors of these foods! Sautéing, steaming or baking are the cleanest ways to cook vegetables and proteins. With a simple cold-pressed organic extra-virgin olive oil (EVOO), sea salt and cracked black pepper, you have an easy base to let your foods’ flavors shine. Follow the recommended preparations for grains.
When you’re comfortable with the base, now you can get creative with spices and seasonings to give your foods added flavor depth (if you so desire). Fresh crushed garlic, diced onion, chopped fresh seasonal herbs and freshly squeezed citrus juice will all enhance the natural flavors of your foods. Recognizing that time may be a concern, organic dried herbs and seasonings such as granulated garlic powder, onion powder, lemon zest, Italian seasoning blend, Garam Masala blend, Greek spice blend are great ways to incorporate flavor and save on preparation time.
Delicious whole food combos:
1. Sauté an egg with a little extra-virgin olive oil (EVOO), season with salt, pepper and parsley, and serve over mixed spring greens or red leaf lettuce with an apple cider vinaigrette. Pair with a freshly sliced pear or bananas and blueberries for a delicious breakfast!
2. Chicken breast sautéed ingin EVOO with salt, pepper and granulated garlic. Serve with freshly prepared brown rice and spinach sauteed in EVOO with a dash of salt and pepper, and fresh crushed garlic and lemon juice (remember to remove the seeds from the lemon). This makes a nice lunch or light dinner.
3. Entrée salad for lunch with mixed spring greens, chickpeas roasted with paprika seasoning, pumpkin seeds, shaved fennel and orange segments. Dress with a fresh rosemary and orange vinaigrette with EVOO and champagne vinegar.
4. Roasted purple cauliflower florets seasoned with EVOO, salt and pepper. Serve with freshly prepared kasha and large leaf kale sprinkled with fresh grapefruit or lemon juice (as a bonus, the kale will wilt from the heat of the kasha and cauliflower).
5. Pan seared steak (finish cooking to doneness in the oven) with a dry rub of salt, pepper, garlic and Italian herbs seasoning. Add a sprig or two of fresh rosemary to the pan when you place it in the oven. Serve this with oven-baked sweet potatoes and steamed asparagus with fresh tarragon or dill and lemon zest.
6. Chicken thighs seasoned with Garam Masala, salt, pepper and seared in EVOO, then baked. Serve with roasted butternut squash tossed in cinnamon and EVOO (season squash before roasting) and roasted sugar snap peas with sliced yellow onion, tossed in EVOO with salt and pepper.
7. Beef fajitas with yellow onion, green and red bell peppers and strips of pasture-raised sirloin, sautéed in EVOO with salt, pepper, garlic, cumin, paprika and oregano (add chili powder for some heat). Let this simmer until cooked and serve over freshly prepared brown rice with sliced avocado and fresh pico de gallo (diced tomatoes, white onion, cilantro, jalapeno, lime juice).
**Don’t forget, you can enjoy a sweet treat: 1 cup of raspberries, blueberries and cherries (or a piece of whole fruit) anytime during the day!
The number of food combinations is unlimited! Cooking with whole foods is much easier than many believe. These dishes will be featured in full recipes on my website over the next couple of weeks. Be sure to subscribe below to get notifications when these
recipes are available. Enjoy experimenting with whole foods in your kitchen!


Here is my first post related to cupid, sweets and loooove!
Stefano Faita is my brother and he has a cooking show in Canada called In The Kitchen With Stefano Faita. He has selected some yummy recipes that could be used to have a Valentine’s dinner with friends…fun right?
Click here and access all the recipes from In the Kitchen with Stefano Faita but read the vocabulary section below first.
Share your favorite Valentine’s recipe with us. We love food & sharing recipes.
My favorite is homemade eggplant parmesan:-)


Choosing the Right Dry Food
As a Bengal kitten owner, it is important to understand the importance of providing your kitten with the proper nutrition. Feeding your Bengal the right foods is really important to ensure that they grow up healthy and happy. The first rule of thumb is to choose a brand of ‘dry’ food (cat biscuits or kibble) that you trust. We recommend premium brands such as Royal Canin and Advance, rather than supermarket brands because in our experience they have the right balance of proteins, carbohydrates, vitamins and minerals. Look for a food that lists meat or fish as the first ingredient, and avoid foods that contain fillers like corn or wheat.
Balancing Dry and Wet Food
If you have a good premium brand of cat food, you can be more creative with their ‘wet’ food. It is important to feed both ‘wet’ and ‘dry’ food as wet food provides more moisture than dry food, which is important for a kitten’s developing kidneys. Meat should be the primary source of protein in your kitten’s wet food diet. Chicken, turkey, lamb, beef, and fish are all great options. Be sure to avoid any foods that contain by-products or artificial preservatives, as these can be harmful to your kitten’s health. For this reason, we suggest that you avoid canned foods unless they are also from a premium brand (or fed on an ‘on-occasion’ basis). Other alternatives include fresh mince, tuna, and chicken necks.
Importance of Vitamins and Minerals
We don’t recommend feeding wholly grain-free diets to your kitten as it is important to ensure that your Bengal kitten gets enough vitamins and minerals in their diet. Good quality kitten foods are formulated to provide all the necessary nutrients and if you feed only a raw food diet you may need to add supplements.
Watch Out for High-Fat Foods
One thing to avoid is feeding your Bengal kitten food that is too high in fat, as this can lead to obesity and other health problems. Also, avoid feeding your kitten human food, as it can be difficult for them to digest and may not provide all the necessary nutrients. Some human foods, such as chocolate, grapes, and onions, can also be toxic to cats. Although it is tempting, also try to avoid feeding them.
Say No to Human and Table Scraps
Another thing to avoid is feeding your Bengal kitten table scraps. Although it may be tempting to share, table scraps can be unbalanced and can lead to obesity, digestive problems, and other health issues.
Providing Fresh Water
In addition to a well-balanced diet, it is also important to provide your Bengal kitten with fresh, clean water at all times. A water fountain can be a great way to encourage your kitten to drink more water.
Gradual Dietary Changes for Kittens
Finally (and most importantly) don’t make any changes to your kitten’s diet unless they are gradual – especially in the period in which they are adjusting to their new home. This can often cause gastrointestinal upset and loose stools. Your kitten will be provided with food from us when you pick them up – start with this food and transition only gradually and when required.


April 22, 2014
"Do you think a ten pound ham will be big enough?" I remember asking that last week as I was buying it for Easter dinner. I'm sure there was an Easter miracle here, somewhat like the fish and the loaves, because I still seem to have at least 20 pounds of ham left over in my refrigerator! I had a few slices in a sandwich last night when I got home from work but that didn't make a dent in the pile left over. I remember worrying about the amount of food...will it be good, will there be enough variety, but most of all will there be enough? Even after Annemarie said, "It's a mid day meal not the last supper." The anxiety that every Italian woman feels when preparing a meal for her family... I even considered getting a tray of eggplant form my neighborhood Italian deli.
But when I woke up Easter morning and started cooking I felt strangely calm. And happy. Of course there would be enough food. All the "kids" where bringing dishes. How did they get old enough to do that? How can they be in their late twenties when I feel like I'm only in my thirties?!!! And Jocelyn, I'm officially handing over the mac and cheese to you. It tastes so much better your way! From the huge antipasto to the delicious desserts and the warmth of family it was a perfect afternoon. Even the weather cooperated. And as they say in the Master Card commercial having Margo cleaning in the kitchen was priceless!
My beautiful Easter gifts, including a whimsy!
Margo in the kitchen! Love You!


Caterer since 2004, we work in the South of Marseille from Marseille to Toulon to organize all your receptions.
From the gala dinner to the meal with friends, from a cocktail party to a festive menu, we advise you and accompany you in all your desires by offering a complete service in the organization of your receptions.
Flavor and the staging of your event with DV Traiteur!
A high-end accessible and gourmet caterer on the French Riviera
Since our creation, we have introduced a new concept: the gastronomic vision of the catering accessible to all.
It's thanks to the investment and the craftsmanship of a whole team that we are today a reference in catering services.
Picking vegetables at dawn and search of the best products and ingredients, nothing is left to chance.
The enhancement of local products
The Provence region has so many good things to offer us that we can't miss!
We work with the best local producers to elaborate refined and gourmet menus: bio vegetables, refined cheese, the lamb of Sisteron or the best vintages of Provence, we privilege the short circuits for our products.
All our recipes are made with passion from quality products, raw, fresh, seasonal and rigorously selected.
Creative in the soul, we invent, imagine, innovate, decline or reinterpret the great classics of french cooking.
Hours of experimentation to obtain a result both new and interesting ... A search for subtleties of flavors, textures and colors ... Everything is done to sublimate the products we have in our hands.
Your satisfaction is our motivation!
Starter, main course, dessert, cocktail and meal trays: a complete caterer at your service
Whatever your request and your desire, DV Traiteur is the actor of your event.
We have many proposals to allow you to have a complete choice for the organization of your event:
- Sweet Cocktail, salty cocktails
Tasty pieces, and gourmet bites
- Cold starters or hot starters
For the pleasure of the taste buds
- Fish dishes or meat dishes of high quality
Our products are rigorously selected upstream by our chefs
- Chocolate pastries, fruit pastries, frozen desserts and macaroons
Gourmet pleasures and graphics
- Lunch trays for lunch break
A gastronomic and dietary break


If you work in catering or you are keen on spending time in the kitchen, you have probably noticed the packs of desiccated coconut on the store shelves. But you’ve probably also wondered what desiccated coconut is used for, and what you do with it. What is desiccated coconut? What does it taste like? And how do you get the best from this ingredient?
Here are a few hints and tips for cooking with desiccated coconut so you can create some standout dishes using this versatile ingredient.
Desiccated Coconut: Definition
Desiccated means to remove all moisture; to dry out. Many people think it means to shred, but the important consideration is the removal of water. The coconut is shredded – this happens before the drying process. You remove the coconut flesh and grate it finely, then dry the flesh in an oven or hot air. You can also find desiccated coconut in flakes or granules. Most desiccated coconut is pure flesh from the nut without anything added. However, some brands include preservatives or sweeteners so it is worth checking the label if you are concerned about these additives.
Desiccated coconut is found mostly in Indian and Asian cuisine. Manufacturers in the UK use it for topping desserts or in cereals. But it is also increasingly used in more inventive ways.
Desiccated Coconut: Health Benefits
Since coconut is technically a fruit and not a nut, there is a lot of goodness in the flesh. Desiccated coconut, as part of a balanced diet, provides some essential vitamins and minerals. Coconut does contain high levels of fat but so long as you don’t overdo it, you get the benefits of its nutritional qualities without having to worry about the fat content. Desiccated coconut is a potent source of manganese and it also contains copper. Food does not commonly contain these minerals, which makes coconut useful for optimum well-being.
Desiccated coconut also encompasses dietary fibre. Fibre is essential for digestion and a healthy gut. It is also useful for helping you lose weight. With plenty of healthful fibre, you feel fuller and you don’t get the frequent urge to snack that can blight a weight loss regime.
Desiccated coconut has lots of iron. You may not immediately think of it as an iron-rich food, but it is a potent source of this mineral, which is useful for maintaining high levels of oxygen in the blood. Plus, the fruit is a source of fatty acids that protect against bone loss and osteoporosis.
Desiccated Coconut: What to Consider
Of course, you need to watch where you sprinkle your desiccated coconut – it’s not going to help your diet if you’re eating it in high-fat cookies or cakes. It is important not to over-consume this fruit since it is a source of saturated fat. Desiccated coconut suppliers sell this product without any additives or added sugar, which is the best way to eat this raw ingredient. Search for a pure coconut product that does not have added preservatives or sweeteners.


American Royal – Best sauce on the planet 2019 – Vinegar Category – http://www.americanroyal.com/wp-content/uploads/2019/05/Tally-Sheets-Vinegar.pdf
Buy direct from – FireFly BBQ
So, I’ve known Noel (the owner of Firefly BBQ) for a while now. He’s a lovely down to earth chap who loves his BBQ and turns up to most competitions with his wife and daughter in tow. I’ve used his rubs and sauces for a few years now, and I can honestly say there’s not a bad one amongst them.
Flavour – Sweet and tart cherry with a light chilli heat that arrives after the initial kiss of cherry, and lingers on the taste buds beautifully.
Where should you use it – Personally I love it on ribs and chicken. Baste at the end of your cook to give an awesome shine to chicken. I love to run it through pulled pork as well. I can’t imagine any scenario where it wouldn’t add an extra welcome kick to any BBQ fodder.


Are you an avid food enthusiast with an insatiable craving for delectable experiences? If so, prepare to be tantalized as we embark on a culinary journey, unraveling the remarkable advantages of all-inclusive gourmet resorts. These havens of luxury not only offer lavish accommodations and stunning landscapes but also present an array of culinary delights that will leave your taste buds dancing with joy.
Exploring the Culinary Advantages of All-Inclusive Gourmet Resorts
In this article, we’ll delve into the exceptional gastronomic experiences that all-inclusive gourmet resorts have to offer. From diverse culinary offerings to expertly crafted menus, let’s uncover the reasons why these resorts are a paradise for food lovers.
The Artistry of Culinary Diversity
At the heart of all-inclusive gourmet resorts lies a tapestry of culinary diversity that caters to every palate. From authentic local cuisine to international flavors, these resorts curate a gastronomic symphony that celebrates the richness of cultures and tastes. Whether you’re savoring the delicate spices of Thai cuisine or indulging in a perfectly grilled steak, each dish tells a story of its origin, prepared with passion and finesse by world-class chefs.
Indulgence Without Limits
Gone are the days of fretting over the cost of every meal. All-inclusive gourmet resorts offer an indulgent experience where your culinary desires are met without hesitation. Imagine waking up to a sumptuous breakfast buffet, enjoying a leisurely poolside lunch, and then relishing a candlelit dinner under the stars—all without the worry of additional charges. This limitless indulgence allows you to fully immerse yourself in the pleasures of dining without constraints.
A Feast for the Senses
Dining at these resorts is more than just a meal; it’s a feast for the senses. The meticulous presentation of each dish is a work of art, pleasing both the eye and the palate. The symphony of colors, aromas, and textures elevates your dining experience to new heights. Whether you’re gazing at a vibrant salad bursting with freshness or savoring a velvety chocolate dessert, every bite is a sensory adventure.
Culinary Workshops and Experiences
For those with a passion for culinary arts, all-inclusive gourmet resorts offer a unique opportunity to enhance your skills. Many resorts host cooking workshops and classes where you can learn from experienced chefs. Uncover the secrets of creating intricate dishes, master the art of pairing wine and food, and gain insights into local cooking techniques. These immersive experiences add a layer of enrichment to your holiday, allowing you to bring the flavors of your getaway back home.
Fusion of Tradition and Innovation
The culinary landscape at these resorts effortlessly blends tradition with innovation. While you can savor timeless classics, you’ll also encounter inventive creations that push the boundaries of flavor. It’s a harmonious fusion that pays homage to culinary heritage while embracing the excitement of culinary evolution. This fusion is evident in dishes that showcase traditional ingredients in unexpected and delightful ways.
Impeccable Ingredients and Sourcing
One of the cornerstones of exceptional cuisine is the quality of ingredients. All-inclusive gourmet resorts take this to heart by sourcing the finest and freshest ingredients from local markets and trusted suppliers. The commitment to using premium ingredients shines through in every bite, allowing you to relish the authentic flavors of the region.
Crafted Cocktails and Beverage Pairings
The culinary journey at these resorts extends beyond food and includes an impressive array of crafted cocktails and beverage pairings. Expert mixologists concoct signature drinks that complement the flavors of the cuisine. Whether it’s a refreshing tropical cocktail by the pool or a perfectly matched wine with your dinner, the beverage options are as diverse and enticing as the food.
Seaside Dining: A Surreal Experience
Many all-inclusive gourmet resorts are nestled in stunning beachfront locations. Picture yourself dining with your toes in the sand, the gentle ocean breeze caressing your skin, and the sound of waves serenading you. Seaside dining at these resorts is a surreal experience that combines the pleasures of gourmet cuisine with the beauty of nature, creating memories that linger long after you’ve returned home.
The Elegance of Personalized Service
At all-inclusive gourmet resorts, dining is an elegant affair accompanied by personalized service. The attentive staff caters to your every need, ensuring that your dining experience is not only delicious but also memorable. Whether it’s a special dietary request or a surprise celebration, the staff goes above and beyond to make your culinary journey exceptional.
Unveiling Cultural Treasures
Food is an integral part of culture, and all-inclusive gourmet resorts understand the value of cultural exploration through cuisine. As you savor each dish, you’re also uncovering the cultural treasures of the destination. From traditional cooking techniques to ancient recipes passed down through generations, every meal is an opportunity to connect with the heritage of the region.
A Foodie Blogger’s Perspective
In the words of food enthusiast and travel blogger, Emily Davis: “My experience at an all-inclusive gourmet resort was nothing short of extraordinary. The attention to detail in every dish, the fusion of global flavors, and the sheer dedication of the chefs to create culinary masterpieces left me in awe. I felt like I was on a journey around the world through my taste buds. If you’re a food lover like me, you simply can’t miss this unparalleled gastronomic adventure.”
To read Emily’s full article on her gourmet resort experience, visit here.
FAQs About Exploring the Culinary Advantages of All-Inclusive Gourmet Resorts
Can I choose from a variety of cuisines at all-inclusive gourmet resorts?
Absolutely! These resorts pride themselves on offering a diverse range of cuisines, from local specialties to international favorites. You’ll have the opportunity to indulge in a culinary journey around the world.
Are dietary restrictions and allergies accommodated at these resorts?
Yes, most all-inclusive gourmet resorts are dedicated to accommodating dietary restrictions and allergies. It’s recommended to inform the resort in advance about your specific requirements to ensure a seamless dining experience.
Do I need to make reservations for dining at these resorts?
While some resorts offer open-seating dining, it’s advisable to make reservations, especially for specialty restaurants. This ensures that you have a guaranteed spot and can enjoy your meals at your preferred time.
Are the cooking workshops suitable for beginners?
Absolutely! Cooking workshops at these resorts cater to participants of all skill levels, including beginners. It’s a fantastic opportunity to learn new techniques and recipes under the guidance of expert chefs.
What sets all-inclusive gourmet resorts apart from traditional all-inclusive resorts?
While both offer a range of amenities, all-inclusive gourmet resorts prioritize the culinary experience as a centerpiece of your stay. They often feature a higher level of dining sophistication, with a focus on exceptional ingredients, expertly crafted menus, and unique dining settings.
Can I expect a mix of both classic dishes and innovative creations?
Yes, one of the delights of dining at all-inclusive gourmet resorts is the balance between classic dishes that celebrate tradition and innovative creations that showcase culinary creativity. It’s an experience that caters to a wide range of tastes.
Conclusion: Embark on a Culinary Odyssey
As we conclude our exploration of the culinary advantages of all-inclusive gourmet resorts, it’s evident that these havens of luxury offer more than just breathtaking landscapes and lavish accommodations. They provide a gateway to a world of flavors, traditions, and gastronomic experiences that linger in your memory long after you’ve returned home. From curated menus that tell a story to personalized service that elevates every meal, these resorts are a testament to the artistry of culinary excellence. So, if you’re ready to indulge your senses and embark on a culinary odyssey, these resorts are waiting to delight and enchant you.


Welcome to Paprika Café. Our cozy and vibrant café located in Beldon is the perfect spot for breakfast, brunch and lunch. Come unwind and enjoy a hot beverage and some wonderful food. Whether it be a quick stop to grab a coffee, a bite from our popular takeaway counter or the full dine in experience.
We have something for everyone, with gluten free and vegan options available. We are family friendly, vegetarian/vegan friendly and dog friendly. All are welcome.
We are open 7 days a week and our staff are here to help you choose the perfect treat. Come and try Paprika’s homemade popular hash browns, baked beans or the delicious orange and almond cake. There are plenty of choices to choose from. Can’t make it into the café, don’t worry we are on Uber Eats, Menulog and Doordash so all our delicious food can be delivered direct to you. Come and have coffee with us today.


Welcome to Forrat's, a chocolate boutique that prides itself on a unique edible experience so unlike any other you've experienced before. With our hand-crafted chocolates that set us apart from the competition, we want only to spoil you with the superb quality of our products every time you visit our store. To us, you are the most important customer.
"I like to stop here to pick up some sweets too for special occasions."
"Been there a dozen times - one of my favourite places to go in London."
"Very friendly service and I really felt like I got my money's worth for such a unique and fun experience. Looking forward to trying the ice cream next time."
"Amazing fondue paired with a bottle of wine in this cozy atmosphere makes it a great place to catch up with friends and family!"
"We have been there twice so far and we will surely come back."
"Every time I walk in to the store, the lovely shopkeeper is working behind the counter on a new batch of handmade chocolates."
"Quality is incredible. Everything tastes fresh and well-balanced. Quality chocolate has a subtle silkiness to it, and Forrat's definitely delivers."


CATERING & ORDERS TO GO!! BEAVERTON: (503) 583 7710 TIGARD: (503) 430 1602 WOODSTOCK: (503) 800 7740
Only at Your Favorite Food Truck
ck and delicious meal on the go. Satisfaction guaranteed.
El Jefe Mexican food truck offers fire-grilled chicken is hard to miss because the smell will seep through your car ventilation; which is a good thing. While the chicken is being grilled out front is the main attraction and is delicious. Try out our salsa which customers say is the "Real Star". You´ll never be disappointed.
Our family-friendly atmosphere and welcoming staff make us the perfect spot to unwind and enjoy a meal.
All of our ingredients are fresh and delicious to make the most delicious Mexican dishes in town.
We are proud to serve the traditional flavors of Mexican cooking with authentic recipes.
• POLLO ASADO AL CARBON• TACOS• BURRITOS• BIRRIA• TAQUIZAS• CATERING• QUESABIRRIAS
When you want tacos, you get these ones. Seriously fantastic and perfect. The smell of the grill as you drive by draws you in, and while you're waiting for your food, it's so euphoric. The food here does not disappoint. The service is also excellent. Very kind and friendly people.
The BEST roasted chicken. Everything I've tried has been delicious! We were given a cob of corn cooked in the coals (with husk on). It wasn't on the menu and not something they typically do, but they should offer it....it was amazing! The people there are so friendly and nice too.
Reasonably priced and great value for fresh food cart menu. The chicken is a must have. Parking can get dicey at times. Best to call ahead and place the order for pickup.
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12025 SW Allen BlvdBeaverton, OR 97005
Monday to Sunday: 10 am to 7 pm


The cosy cafe with a huge selection.
Crash onto the couch and enjoy one of our freshly-ground coffee blends, hot chocolate with whipped cream or fresh-pressed juice in front of the open fireplace. Why not add a sandwich or pastry? If you've got the munchies, we recommend our goulash, a real classic up here in the mountains.
Here at Bistron we have live music Monday to Saturday, and on Wednesdays we have a live music quiz.
Our restaurants are cash free and only takes credit card payments.


bar & Restaurant
Our Front Bar is open Wednesday to Saturday from 6pm (closed Good Friday & Christmas Day). We proudly serve local wines, offering selections from the Cape Jaffa, Norfolk Rise & Wangolina ranges. Beverages can also be ordered via Room Service during Reception Hours from the Drinks List provided in your room.
You can enjoy breakfast cooked to order daily in our Restaurant or in the comfort of your room. Many options to choose from including toast, cereal, eggs, bacon, baked beans & hash browns, just to name a few. We also serve locally made & award winning, Mahalia Coffee!
Our Restaurant is open for dinner Wednesday to Saturday from 6pm until 8pm (closed Good Friday & Christmas Day). Come and enjoy dinner with a view! For a copy of our current menu or to reserve a table, please contact us on (08) 8767 2444.
Planning a birthday, wedding or special occasion? Our Front Bar and Restaurant is available for hire for private functions. To discuss your requirements or to request a quote, please contact us on (08) 8767 2444.


Olive Oil and Flowers
At the farm we produce a limited quantity of extra virgin olive oil from our 70 years old olive trees: a very fine quality oil that we sell and at a retail price or at wholesale.
Gubbio countryside is amazingly generous!
The main activity of the farm is the production of vase flowers (poinsettia, geranium, cyclamen and other seasonal plants) and cut flowers (lilium, limonium, chrysanthemum and gladiolus).
We have more than 3500 meters of heated greenhouses. In our fields you will find our “Eden Green” animals pasturing: cows, hens, chicks, rabbits, goats, our cat Nuvola and our friendly dog Mery.
The work in our farm
Our Agritourism Farm EDEN GREEN is a family run business.
During winter we clean our greenhouses and we plant cuttings.
Springs comes, afternoons are longer, air is warmer and the atmosphere is filled with the scent of the first blooming flowers and the twittering of birds.
Olive trees need to be pruned and manured, the vegetable garden is seeded and summer cuttings are transplanted.
Our spring flowers are ready to be harvested and commercialized.
And it’s time to prepare the autumn cultivations: poinsettia, cyclamen and chrysanthemum, while we still harvest lilium, limonium and other chrysanthemum.
In summer it’s time to reopen the swimming pool.
The farm is colored by flowers and while the first guests swim we cut grass, we water plants and clean everything. We harvest the first products from the vegetable garden (courgettes, tomatoes, melons…) while on the olive trees the first olives appear, as small as coffee beans.
At dinner time the smell of grilled meat wafts across the garden.
There’s still a lot of work to be done: gardens, plants and flowers need to be looked after and watered, guests come and go.
And in a while autumn is back again.
Chrysanthemum are harvested and delivered, poinsettia and cyclamen bloom. It’s time to harvest and press the olives and to cut the firewood.
It’s almost the end of the year, the first snow appears on mountains tops, it’s time to taste the new oil, poinsettia flowers are beautiful and Christmas lights are on at the Agritourism farm.
Another year has gone by and we are ready for a new adventure!


Inex Partners Oy owns half of Finnfrost Oy, the other half belonging to Tuko Logistics Oy. Finnfrost Oy specialises in purchasing and logistics of frozen foodstuffs. By combining the purchasing power of its customers, Finnfrost is able to provide a comprehensive product range and cost-effective services.
The company’s largest customer groups are the S Group and Suomen Lähikauppa Oy as well as the retail trade and HoReCa sector customers of Wihuri Oy Aarnio, Stockmann Oyj, and Heinon Tukku Oy.
A nationwide delivery system facilitates product deliveries to customers within 48 hours. Transportation is managed by an information system developed especially for the frozen food industry.
Frozen food and ice cream are delivered to customers in 14 delivery areas from Finnfrost's logistics centre in Jussla, Tuusula, in the correct temperature using refrigerated transport vehicles. Temperature management throughout the supply chain is the key prerequisite for frozen food trade.


Your Local Specialty Coffee Shop
Fresh daily roast coffee beans out of your specialty coffee shop near you!
Sweet Coffee, Delicious Food, and Baked Goods
How We Roast, Brew, and Serve with Love!
Have you ever wonder why the cup of your coffee tastes better at Barbarossa?
Everything starts with a batch of green bean to meet in a drum!
Strong smell of a fresh ground coffee then drips into your cup!
The story of your cup of coffee ends at the moment you take the first sip!
Premium Coffee Blends for Everyone
At Barbarossa Coffee Roasters, we do offer more than 18 different single-origin coffee beans alongside with many premium blends that serve for almost all situations; espresso, pour-over, house-drip, cold brew, and many more! Discover what best suits your type of brew!


Every Thursday for the month of September, enjoy bourbons from some of Kentucky’s famous distilleries. LEARN MORE
Wednesday September 22 at 7pm VIEW MENU
One10 Restaurant is now hiring all Front of House & Back of House positions. Apply Today!
3-Course Dinner $69/pp VIEW MENU
Join us each week as we present perfectly prepared exotic meats and fish from around the globe. This weeks featured special is Japanese A5 Kobe Sirloin served Tuesday 9/7 thru Thursday 9/9.
Dinner for two $69/pp. VIEW MENU


The Kalamon variety Olive
Cultivation of olive trees goes back to the biblical times. Kalamata olives is a variety primarily found in Greece, intrinsically associated with premium quality. With their conical-cylindrical shape and curved finish at the top, Kalamata olives have played a key role in the human diet for thousands of years. Renowned for their distinct flavor and nutrients, it is no secret that doctors and dieticians call it one of the healthiest foods on earth high in sodium, rich in healthy fats, containing a natural antioxidant.
In the off-season months of January - August, pruning and soil management are key components to ensure trees get the right amount of sun exposure and the soil is fertile enough to feed them properly.
Harvesting period is typically from October - December. Once at full maturity, we hand-pick the olives one by one to protect the delicate flesh. Hand-picked olives are then placed into buckets to be transported to the storehouse.
At the storehouse, olives are laid on a bench to go through a second thorough quality-filtering process. They are then grouped by size using the traditional "dialogeas" equipment.
In the final production step, olives are stored within large buckets of salty water to preserve temperature and adjust the fruit's bitterness.
We produce on average up to 50 tonnes per year of premium Kalamon variety olives, and can satisfy demand in excess of 100 tonnes through our partnerships with local affiliates in the Pelion region that offer Kalamon variety olives of matching quality to ours.
Our primary production comes from 1,200 Kalamon variety olive trees spread across 15 acres of fertile land in Kato Lechonia, Pelion.


Crown Banquet is the best as well as the most considered Party Hall in Panvel which works professionally and is also known as the best party hall amid other in the areas of Panvel. We far-sighted vision is to understand the fact that how mandatory is your event to you. Moreover, it is also obvious that the celebration is all about the good food and the great time. Additionally, when it comes to the food and beverages, we wholly believe in the appearance, taste and quality as well where the choices are absolutely paramount.
In order to execute a perfect event regardless of its form, we serve each one of it equally like ours. Thus, we have also hired a personnel of the skilled chefs and other professional service providers, who assure that we always make use of the top-notch quality ingredients in order to fully serve our esteemed guests with the first as well as the finest class gourmet food experience. This is because these services are also responsible for leaving the sizzling taste buds abreast with the zinging for joy.
The most noticeable thing about us is that we serve the vegetarian & non-vegetarian foods including various other forms of the famous and most wanted cuisine as well. Our motto is to execute any of your event at its best for which each of us collectively strives our best. Our menu also includes the wants, taste and flavours of the guest absolutely in an utmost and extensive manner. Therefore, we also provide an opportunity to our guest to choose from the comprehensive list of dishes from the selective menu. Moreover, we also set the menu on the special requests of the guest at an affordable price. Thus, Party Hall in Panvel offers all forms of the catering and decoration solutions in order to meet the guest's necessities.
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We learned how blending a chef career with the passion for agriculture can grow into a successful business from the Petrov couple, Nicolae and Ana, who live in Puhaceni village, Anenii Noi rayon. The young family left the city life behind and moved to the countryside to set up their farm. And because the nine years of chef experience that Mr. Petrov gained while working in various restaurants in Chisinau could not be left out, besides farming the Petrov family also offer catering services and some of the vegetables they grow on six hectares turn into delicious lunch meals for the employees of various companies from the nearby localities.
“I studied food technology and management and after I graduated I got a job as a chef at a pizzeria in Chisinau, followed by similar jobs in other restaurants. However, the money I made was not enough. I could see no future for my family if we stayed in town. In the meantime our first was born and we became more and more motivated to move back to the countryside and start our business”, Nicolae recalls.
The young couple was already familiar with farming as they used to help their father who owned a peasant farm. Encouraged by the business development prospects, by the reliable irrigation water supply from the Puhaceni centralized irrigation system rehabilitated under the Compact program and by the demand from local companies for lunch meals, they decided to set up their own farm. This is how PETROVGRUP SRL, a limited liability company dealing with farming and catering services, appeared in 2018.
On a relatively small area that they rent, the young couple grows a wide range of vegetables, but most impressive are the plantations of broccoli and cauliflower, which are less commonly grown in Moldova.
“We started growing broccoli and cauliflower because they are high value and popular products, and the conditions for growing them are appropriate. We have fertile soil, which is rich in nutrients, and we use water from the Nistru River to irrigate them. As cauliflower and broccoli are quickly perishable products, we plan to build a cold storage facility to keep them fresh for a longer time”, Nicolae, the owner of the company, told us.
The agricultural producers chose to plant two varieties of broccoli and three varieties of cauliflower; all of them are late varieties harvested in autumn and it happened so that our visit coincided with the first harvesting this year. The crops were planted in July in the same place where beets and pumpkins had been planted and harvested earlier. “Once we tried to grow cauliflower in summer and sell it in August, but it did not sell as well as in autumn. These varieties prefer lower temperatures and watering during night time – these changes in temperature makes them grow more quickly”, Ana explains. The farmers have planted broccoli and cauliflower on one hectare this year, but they plan to expand the area in the future. They expect to have a yield of around 25 tons of broccoli per hectare and between 35-40 tons of cauliflower.
Even if they have only six hectares, the farmers think that it is possible to grow high-value products on such a small area if the soil is efficiently used, if there is access to water and if different crops are planted sequentially on the same plot of land. “We used artesian water a couple of times, but the quality is not the same. The water pumped from the Nistru River through the centralized irrigation system is warmer and better for growing vegetables. Additionally, as members of the “Acva-Grup” Water Users Association we could use the WUA’s irrigation equipment”, Nicolae says, adding that he has used sprinkler irrigation this year, but he plans to invest in a drip irrigation system which makes it easier to measure the necessary quantity of water.
The farmers also plan to expand the farming area up to 10 hectares next year and grow cauliflower, broccoli, peppers, pumpkins, onions, eggplants, beets, potatoes and cabbage and employ a few permanent workers. Moreover, they are sure that if they purchase a vegetable sorting line they will become more competitive and will be able to conclude contracts and supply their products directly to the grocery stores.
After showing their fields, the Petrov family warmly invited us to their new renovated kitchen, where they turn the vegetables they grow into meals for the employees of several local companies. This way they use some of their vegetables, which gain added value being delivered as a finished product ready to be consumed.
“Our father suggested us to buy the building which once accommodated the tractor fleet of the village and now it has become the food facility. At the beginning, we invested here all the money that we made from farming. The financial support we have received through the „Start for Youth” program opened new opportunities for the catering services – we have purchased new equipment to modernize our kitchen”, Ana says excitedly. Their employees cook meals for 50-60 people every day, although last year they received orders for 160 meals per day. They also deliver meals to older people ordered by the latter’s children who are abroad.
Nicolae and Ana are an example of hardworking people who, through initiative and perseverance, prove that they can build their future at home. “We have agreed that if we fail to build something in five years, we sell everything and go back to Chisinau. This is out of the question now”, says Nicolae gladly. The Petrov family has big plans for the future. They will develop pastry products soon, such as pies and mini-pizzas, which they will sell in the local groceries. Additionally, they intend to bring back to life unique recipes of sweets, in particular an old recipe of pumpkin jam, traditional for those places, for which they will use the pumpkins they grow.


What is Fat Cheeks?
At its heart, Fat Cheeks Hawaii is us, a little mom and pop shop. A blend of flavors from our upbringing, in a way that is hopefully recognizable and approachable for everyone. We started Fat Cheeks as a beginning, to our dream of living and owning our own restaurant in Hawaii. We love food, and we get a great sense of joy seeing people enjoy what we make.
Jared Brown, Chef/Partner/Proprietor
An East Harlem, New York City native Jared received his formal culinary training at Johnson and Wales University in Rhode island. In his freshman year circumstances and desire drove him to seek a job at the original Megu in NYC. After spending time moving up the ranks and opening Megu’s second location. He took some time off and started private dining and catering services through his company La Fine Bouche. Several years later he found himself among the opening staff of the Michelin starred restaurant Uncle Boons. Under the watchful eye of Matt Danzer and the pitbull tenacity of Ann Redding, he was fortunate enough to see and sample some amazing food and techniques. Two years into his tenure as sous chef at Uncle Boons he opened Bowery Bladeworks, making custom knives for chefs and enthusiasts. In the spring of 2017, he and his fiancée launched The Fat Elephant, a pop up dinner series in Hell’s Kitchen NY. It was always Jared’s dream to open a restaurant with his best friend. He lucked out when that person turned out to be his future wife.
Levina Moy, Baker/Partner/Proprietor
Levina grew up in the restaurant industry. Her family owns China Pearl, Boston's oldest Dim Sum & Cantonese restaurant. Growing up, Levina was always surrounded by good food. This inspired her to pursue cooking after high school and entered Johnson & Wales University in Rhode Island, where she met her fiancé Jared. During admissions, at the last moment, Levina decided to pursue Baking & Pastry instead of the Culinary Program at JWU. There she found, she was more adept to pastries and desserts than cooking. While finishing her degree, Levina worked at Whole Foods in their Bakery Department as part of the production crew. After graduation, she moved to NYC and worked as a pastry cook at the Michelin starred The Modern in the Museum of Modern Art under Pastry Chef Marc Aumont. After The Modern, Levina went on to work in catering, event planning, and most recently as a meeting planner. She found her passion for organizing parties, events, and business lunches with clients and offices.
For years, Jared & Levina had toyed with the idea of moving to Hawaii and opening a place of their own. After seeing an ad, they flew all the way from NYC to Honolulu for the day to check it out. They found a space in a new marketplace under construction. That very day they decided to take the chance and follow their hearts, and that's how Fat Cheeks Hawaii was born.
Thank you for your interest in Fat Cheeks Hawaii. We hope that wherever and whenever you join us on our culinary journey, that you enjoy our food and leave as our guest, not as a customer. We look forward to you visiting us soon!
FAT CHEEKS HAWAII
We're located inside Ohana Hale Marketplace (Old Sports Authority) at:
333 Ward Ave, Booth #11
Honolulu, HI 96814
Monday - Closed
Tuesday - Saturday 1030 am to 730 pm
Sunday 1030 am to 430 pm


Brazil nuts are an excellent source of valuable vitamins and minerals. They are a healthy and sustainable nutritional option. But when buying sustainable Brazil nuts, how can you make sure you are getting a high quality product? In this blog post, we will approach this question and provide shopping tips so you can be sure you are getting a sustainable product.
Why sustainability is important when buying Brazil nuts
Sustainability is playing an increasingly important role when buying Brazil nuts. This is because the popularity of Brazil nuts means that demand for them is increasing, and so is the pressure on producers to harvest more nuts. But this increased harvesting pressure can have negative effects on the environment if, for example, forests are cleared or monocultures are created. That is why it is important to pay attention to sustainability when buying Brazil nuts and to choose products that come from ecologically responsible production. This is the only way to ensure that we not only enjoy delicious nuts, but also contribute to the protection of our environment.
The importance of Brazil nuts for the environment and the local population
Brazil nuts are not only a delicious snack, but also an important part of the local economy and environment in South America. The nuts are harvested and processed by indigenous communities, resulting in a sustainable source of income. By buying fair trade Brazil nuts, you are supporting these communities and helping to sustain their livelihoods. Brazil nuts are also an environmentally friendly choice as they can be grown without pesticides or fertilisers, protecting the biodiversity of the region. So if you want to buy Brazil nuts, make sure they are sustainably grown and fairly traded. This way, you can not only indulge your palate, but also contribute to the preservation of the environment and the local population.
Sustainable farming methods: Organic certification and fair trade label
If you want to buy sustainably produced Brazil nuts, look for organic certification and fair trade labels. Organic certifications indicate that the nuts were grown without the use of harmful chemicals and are therefore more environmentally friendly. Fair trade seals, on the other hand, guarantee fair working conditions and fair pay for the workers on the plantations. By buying Brazil nuts with these certifications, you can help make production more sustainable and fair. However, it is important to note that not all sustainable farming methods automatically have certification. So it is best to find out about the origin of the nuts and the farming methods before you buy them.
Transport and packaging: How can you pay attention to sustainability?
When it comes to buying Brazil nuts sustainably, you should also keep transport and packaging in mind. For example, one way to transport more sustainably is to use environmentally friendly means of transport such as ships or trains instead of planes or trucks. You can also pay attention to sustainability when it comes to packaging materials, for example by using reusable packaging or opting for biodegradable materials. Another option is to opt for products that are already packaged in an environmentally friendly way or whose manufacturers actively focus on sustainability. In this way, we can not only protect the environment, but also set an example and encourage companies to focus more on sustainability.
Alternatives to conventional supermarkets: Where can you buy sustainable Brazil nuts?
There are several alternatives to conventional supermarkets to buy sustainable Brazil nuts. Here are some options:
- Organic supermarkets: Organic supermarkets often place great emphasis on sustainable products. They often stock a wide range of organic and Fairtrade foods, including Brazil nuts. In many larger cities, there are specialised organic supermarkets where you can find high-quality and sustainable Brazil nuts.
- Unpacked shops: Unpacked shops offer an environmentally friendly alternative to conventional supermarkets. Here you can fill food and nuts in containers you bring with you to avoid packaging waste. Unpacked shops often have a selection of organic and fair trade products, including Brazil nuts.
- Online shops for sustainable food: There are many online shops that specialise in selling sustainable food. These shops often offer a wide range of organic and fair trade products, including Brazil nuts. You can order the products from the comfort of your home and they will be delivered directly to your door.
- Farmers’ markets and weekly markets: Farmers’ markets and weekly markets are another good option for finding sustainable Brazil nuts. Many local producers offer their products at these markets and you can talk to them directly about the sustainability of their products. Ask for organic certified Brazil nuts or producers who use environmentally friendly farming methods.
- Fairtrade shops: Fairtrade shops specialise in selling fair trade products. They often offer a selection of fairly traded nuts, including Brazil nuts. When buying Fairtrade products, you can be sure that the producers had fair working conditions and received a fair price for their products.
If you prefer sustainable Brazil nuts, it is a good idea to look for certifications such as ‘Organic’, ‘Fairtrade’ or ‘Rainforest Alliance’. These certifications ensure that the nuts have been produced under environmentally friendly and socially just conditions.
Tips on storage and shelf life of Brazil nuts
If you decide to buy Brazil nuts, you should also pay attention to sustainable storage to ensure their shelf life. It is best to keep the nuts in an airtight container and store them in a cool and dry place. Avoid storing Brazil nuts near moisture and heat sources such as cookers or windows. Another option is to store the nuts in the refrigerator to extend their shelf life. However, make sure that they are well sealed beforehand so that they do not take on any odours from the refrigerator. By following these tips, you can ensure that your Brazil nuts stay fresh for longer and can therefore be consumed in a more sustainable way.
Recipe ideas with Brazil nuts
If you decide to buy Brazil nuts, make sure they have been produced sustainably. But what can you do with these delicious nuts? We have put together some recipe ideas for you. For example, how about a delicious pesto made from Brazil nuts, basil and olive oil? Or a savoury vegetable pan with roasted Brazil nuts as a topping? The nutty flavours are also excellent in sweet dishes, for example in the form of brownies or as a topping on a yoghurt with fresh fruit. Let your creativity run free and try out different recipes – in harmony with nature and sustainably produced Brazil nuts.
Conclusion: Summary of the most important points for buying Brazil nuts sustainably
In summary, it can be said that the purchase of Brazil nuts can definitely be made sustainable. To do this, it is important to look for certifications such as the Fairtrade or organic seal and to give preference to buying regional products. Packaging also plays a role, as plastic-free alternatives also protect the environment. It is also worth paying attention to the cultivation of the nuts and opting for plantations that avoid monocultures and instead rely on mixed cultures. By shopping consciously, consumers can make a contribution to sustainability and at the same time enjoy Brazil nuts to the fullest.


Happy 4th of July! I’ve been practicing my food styling skills this holiday photographing all the delicious food my husband and I have been making. I hope your Independence Day was as delicious as ours.
Fresh plums from my in-law’s garden.
I thought it looked good with this bottle of wine we just got.
For breakfast my hubby made me these whole wheat waffles topped with caramelized bananas and powdered sugar.
For dinner we had grilled potato slices, summer squash, stuffed portabella mushrooms, and toasted whole wheat flat bread.
No summer celebration is complete without some juicy watermelon!
I can’t wait to watch the Disneyland fireworks later tonight! Happy 4th everyone!


A BRONX LANDMARK COMES TO NYACK
Originally established in the Bronx in 1940, Joe and Joe is a family-run, neighborhood restaurant specializing in classic Italian American cuisine.
The legacy continues with Joe and Joe Nyack – a modern eatery serving up classic dishes with a fresh take.
Tuesday-Thursday: 12PM - 10PM
Friday-Saturday: 12PM - 11PM
Sunday: 12PM - 8PM
Call (845) 535 - 3888 or book online.
Reservations required for parties of 5 or more.