Pizzeria Al Belvedere,
a restaurant with a beautiful viewpoint overlooking Golfo Aranci
and where the panorama literally takes your breath away.
The restaurant is located a stone's throw from the old fishing port, in the heart of the town. Our restaurant is ideal for all those who want to taste an excellent traditional pizza, savor typical sea and land dishes and for those who are curious to learn about - by Pizza Chef Gianmario Ghisu - the restaurant’s specialty: the scrocchiarella pizza.
The restaurant is located a stone's throw from the port of Golfo Aranci, a very convenient location before boarding or upon your arrival in Sardinia.
The best way to enjoy a good meal
Let yourself be immersed in the summer nightlife of the town by choosing a table on the outdoor veranda.
The view of Piazza dei Delfini, the pedestrian crossing and the market next to it, will provide the experience of an "Italian" lunch or dinner.
Our pizza is made using the best traditional Italian recipe, letting the dough rise for a long time in order to give lightness to the finished product.
We enrich our selection with three new types of dough: Dough with flour with cereals, wholemeal dough, scrocchiarella pizza alla pala. These flours differ from the traditional 00 flours due to the minor refining to which they are subjected during grinding, and therefore maintain a high number of nutritional properties, such as fibers, mineral salts, proteins. These bring benefits to our body, providing lightness and digestibility, also due to the greater amount of water with which they are processed.
The Roman-style pizza, called 'scrocchiarella', is a rectangular, narrow and long pizza. This peculiar shape makes it very suitable to be presented for large tables of relatives and friends!
It can be seasoned with different ingredients, but its main characteristic remains its crunchiness, which gives it this more slang name of 'scrocchiarella'.
Pizza Chef Gian Mario Ghisu, after several years of studies on leavening, has created the scrocchiarella pizza with different types of flour, leavening and flavors, providing you with a different and innovative experience!
Al Belvedere restaurant boasts a menu with a wide range of Sardinian wines and tasty and savory recipes. Thanks to the passion of Pizza Chef Gian Mario Ghisu, the dishes are revisited in a contemporary way, unique in their kind, preserving the tradition but adding new flavors.
The cuisine of Al Belvedere Restaurant is inspired by the fresh and refined products of the territory of Golfo Aranci and the best regional and Italian selections.
Gianmario Ghisu, owner and pizza chef of the Pizzeria Al Belvedere restaurant in Golfo Aranci, has been working in the pizzeria sector for over 30 years. Over the years, his marked resourcefulness has led him to become a scholar of maturation, leavening, and all the chemical changes that occur within the pizza dough. Its dough that most differentiates it is that of the Scrocchiarella 'Pizza in pala'. Thanks to his dedication and working techniques, Gianmario was ranked 1st in speed in the Pizza championship in Sardinia in 2012.Call us


Perth high tea is either hit or miss. You get really great quality or you get normal and boring. So I only found out about Heavenly Plate by going to a wedding expo and they explained that they do catering as well as high tea and normal dining. Because their set up was so vintage and elegant, it was definitely a place I wanted to visit.
Upon further research, I found that this cafe was vegetarian. Perfect I thought! They use mock meats in all their dishes. I booked the Heavenly Bliss package for $50 per person. The only reason why I chose this is because it was the only option out of the 3 offered that had a savoury selection. The full selection can be found here.
So we were greeted with a mocktail:
The most obvious ingredients are orange juice and grenadine based on the physical appearance. This drink is deceiving because you think you are going to get a sweet juicy taste. The weird thing is, the after taste is actually cake. My friend and I could not work out what the exact cake taste was but it messes with your mind because you are accustomed to associating an orange juice to a fruity flavour so it was pleasantly surprising having this cake aftertaste.
Next, we were served with plain and fruit scones with strawberry jam and cream:
These scones were delightful ^_^ I felt they were just perfect in that they weren't too heavy for me. Some scones can be too dry and filling but I was very happy to have this as a starter. I am in no way a jam person but I feel it obligatory to eat scones with jam and cream. You'd be crazy not to! I'm hoping the jam was home made because it wasn't too sweet and perfect compliment to the scones.
We were then asked what tea we would like. I tried the chocolate mint truffle. I have never tasted chocolate flavoured tea before so it was different but tasty. It had the mint aftertaste and also that praline truffle taste you get from eating chocolate truffles. I recommend it to anyone who loves any of these flavours.
Next came the savoury course. Definitely blown away by what was served:
Firstly, I tried the pumpkin soup. I loved the little cup it was served in. I liked how the soup was light but filling. It was definitely not too creamy and was a perfect starter.
We were given 2 sandwiches - one was tuna, beet root and lettuce and the other was chicken with cream cheese. Remember, these are mock meats. I really enjoyed the tuna sandwich because it actually tasted like real tuna. I wasn't overly keen on the chicken cream cheese sandwich as I felt mine had too much cream cheese so I couldn't taste anything else but that.
Next I tried the yam deep fried roll (top middle in picture). I thought this was interesting. Most of the time when I eat yam, it's always sweet. This roll was balanced in both sweet and savoury. It had just enough sweetness but also did not taste like something that was deep fried - that fatty taste. Was definitely smooth in texture and the light noodle surrounding it added a nice crunch.
Down the bottom left, you can see a sushi roll. It wasn't a standard sushi roll and was filled with Mediterranean flavours. It had an antipasto flavouring filled with eggplant, capsicum and what I thought was cream cheese. My friend thought it was egg but I felt it had some cheese texture to it. It was different and interesting. Definitely one of the top offerings on this savoury plate.
Lastly on the top right, we were given a tuna and tofu ball. Now for me it reminded me of arancini. Very nice flavouring of the tuna meat inside the ball but for some reason the tofu didn't strike my fancy. I normally eat lots of tofu but for some reason it seemed to curd like to me which put me off.
Next came the broken down sweet course. Now on the other packages you get your dessert served to you on the standard tea cake tiered stand. By choosing the Heavenly Bliss package, it's served as a broken down dessert. I think that's what they termed it. I could be totally wrong but I am having a brain fart right now.
First sweet dish was the Banana Banoffee pie:
This was served on a skewer with chocolate cake, banana and caramel sauce. It looked very pretty on presentation. I thought it was nice but it didn't surprise me with any flavours. The mint over powered the other flavours - I didn't know if it was part of the dish or just for presentation. I tried it with mint and without. It was plain and simple really.
Next we were given mixed berry cheesecake:
I was delighted by the presentation. It looked like a beach setting. Kind of like a beach scene in the cup with the grains of sand leading to the berry rocks. Here is a close up of the cup:
This was a really good looking dessert and it tasted like it looked - wonderful! The only thing I think it lacked was the cookie crumb. My favourite part of any cheesecake is the cookie base. If it had more than it would have been perfectly balanced. I really felt like not eating it just because I was in awe of the presentation.
And finally we were given the choice of ice cream or sorbet. I chose sorbet and my friend chose ice cream. I was given a passion fruit sorbet and my friend a green tea ice cream:
I tried some of the green tea, and it was very creamy and rich. I like green tea ice cream but I know how others will dislike it. Definitely one of those flavours you love or hate. My passion fruit sorbet was to die for. It was tangy and sweet. Had the perfect balance and I would have loved to have more. It was a perfect end to this high tea experience.
If you're ever in Perth, Western Australia definitely do try this place out.


Bridget Parker bakes homemade pies of all sizes, seen here at the Paso Robles Farmers Market April 27. ‘I grow the apples; I grow the peaches,’ she said. Besides fruit, she grows her own heirloom tomatoes that go into her summer salsas. Parker sells her baked goods at the local favorite food joint, the 24-hour José’s Country Kitchen, located at the San Paso Truck Stop at 81 Wellsona Road, at the north end of Paso Robles. For more information on José’s, call 467-9999 or go to www.sanpasotruckstop.com. To order Parker’s homemade food, which includes salsas, flavored vinegars, baked goods, jams and jellies, email her at firstname.lastname@example.org or call 712-7415.
For the complete article see the 05-10-2013 issue.
Click here to purchase an electronic version of the 05-10-2013 paper.
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We had this during an olive harvest trip with one of our suppliers, George Bennell. On the way he took us to a restaurant in IIeda called Tofal, two hours outside of Barcelona. It’s not much to look at but the food was so simple and very good. The idea is that the owner brings you whatever he wants to bring you (you can, of course, order if you wish to). There are no prices and no menu. At the end he tells you what he wants you to pay. I’ve been told the bill all depends on what sort of week he is having. A good week: you get a cheap bill; not so good: well, those prawns will cost you. One of the dishes we had there was this salt cod, paired with the sweet tomatoes and plenty of early harvest olive oil.
To prepare the dish, first skin the tomatoes. Bring a large pan of water to the boil – it should be large enough to hold the tomatoes. Using a sharp knife, score a little cross at the base of the tomatoes and cut out the eye of the tomato at the other end. Have a large bowl of iced water ready and once your water is boiling submerge the tomatoes for 15 seconds, them immediately plunge them into the iced water. You’ll be able to peel off their skins almost immediately. Halve the tomatoes and remove the cores.
Tip the tomatoes into a food processor and pulse for 2 minutes, until the tomato pieces are still fairly chunky; don’t over-blend otherwise you end up with a sauce. Add the garlic to the tomatoes with the thyme and vinegar and give it one last pulse. Season with a pinch of salt, but not too much as you’re pairing this with the salt cod.
To serve, use a sharp knife to cut into the cod across the surface area, making wafer-thin slices around 6-7cm long. It’s important to get your slices as thin as you can so that the flavour remains delicate. Think of how you might buy wafer-thin smoked salmon. Gently lay each of your slices on to four plates but not in a straight line or flat — allow the slices to have a little wave to them. Spoon over the tomato pulp, covering about a third of the cod, then pour a good glug of olive oil over each plate.
Recipe taken from Ducksoup Cookbook: The Wisdom of Simple Cooking, Square Peg
By Clare Lattin and Tom Hill


Every individual wants to be healthy in their daily life cycle. If you are the one who wants to stay fit always and want to keep away diseases from you then you can have the best medicine that is fresh vegetable, fruits and herbal medicine Docklands which is called as the best medicine to keep your healthy fit and fine. According to the nutrients vegetables can be categorized in five categories that are dark green vegetables, starchy, red and orange, beans and peas and other remaining vegetables. Some vegetables are cooked before eating in to destroy the certain toxins in order to make it edible. Some vegetables are taken raw in the form of salads. The nutrition has fallen down. So if you get a fresh and nutritious fresh produce then it’s a big thing today. The healthy diet rich in fruits and vegetables keep you away from the diseases. Vegetables are rich of vitamins, minerals, fiber and other substances good for your health. Vegetables may be in the frozen form, canned, dehydrated, cooked or raw. But the raw form of vegetables is best to intake as the raw form is rich of nutrients.
Fresh produce are very important for us as their intake keeps you healthy and away from diseases. At the time of purchasing you must take care that the produce you are going to purchase should not be damaged. If you are purchasing the half cut produce it must be refrigerated. The fresh produce must be kept in the refrigerator below the temperature of 40 degree F. there are many companies who proud of themselves as the best suppliers of fresh produce. They give the guarantee of freshness to the produce supplied. These types of companies try to source from local producers so to maintain the freshness and quality. They not only give you the fresh produce but also have the different recipes that you can prepare with the produce. So to live a healthy life and keep the diseases away start the intake of fresh fruits and vegetables.
Fruits have been categorized in the three groups by the plant scientists that are simple fruits, aggregate fruits and composite or multiple fruits. Some fruits have seeds and some are seedless. There are many products that are prepared from the fruits like jams, cookies, ice creams, muffins, cakes and many more. There is a large range of stores providing the fresh fruits. But to reduce the risk of food contamination you should be very careful at the time of selecting the fruits in the store.
They must be kept in the refrigerator and should be rinsed before eating. They should be kept away from the non-vegetarian foods. Fruits are the parts of flowering plants. Intake of fruits is considered good for health. But all the fruits are not edible. Man and animal all are dependent on the fruits as a source of food. As the fruitsare low in fats and calories they keep you healthy as well as active. Fruits are usually taken in the raw form. There is varied range of fruits different from each other in taste, shape, availability and usage. Mostly the fruits are sweet in taste.


The project is about addressing the problem of food and nutrition security in high schools. After realizing that teenagers do not like eating in the morning, we went on a research to find out what the problem was and discovered that they do not like their breakfast meals. Our research also discovered that teenagers enjoy small portions of sweet food but these foods are no available in schools’ tuck shops and cafeterias. Where they are available, they are usually loaded with preservatives and other unhealthy elements. We then developed a healthy snack bar that addresses this nutritional security issue.


When starting to write this week’s blog, I realised that there is so much to say about this that I’ll probably revisit some of these topics in more detail later, but for now I’ll try and keep to a manageable read and capture what I can. The big question I am really curious about at present is this:
Can eating certain foods CURE chronic diseases?
Not so long ago my science advocating logical common-sense brain would have, without hesitation, blurted out “don’t bdaft!” But today, my newly informed brain has a different answer. I sincerely believe the answer is YES – albeit a conditional yes because it’s complicated, as I’m discovering!
Think about this the opposite way, can eating certain foods cause diseases? Of course they can! It is clear that eating high fat, salt and sugar foods causes heart and circulatory diseases, diabetes and various other (mainly chronic) organ diseases. What I’m discovering is that there’s a plethora of evidence too that making good food choices can arrest and even reverse some of these diseases! The problem is this – the very foods that give us these chronic diseases are delicious and addictive. Furthermore, I genuinely believe now that there is a GREED driven (note the irony of that word) perfect storm of strategies by the food giants, pharma, regulatory, charity/NFP and governments that collude to trap us in this unhealthy situation. I know, it’s a grand and radical statement! This is intentional because I’m trying to get your attention and to pique your interest so that you read on…
What’s my motivation for this current journey of discovery? As I mentioned in my first introductory blog, in the last 6 months I have experienced 3 painful inflammatory conditions: medial epicondylitis (Golfers elbow); tendonitis in the knee; and gout! These along with several other factors led me to a tipping point of frustration with my body!
This fortunately coincided with some information I had been absorbing gradually over the last 18 months about the multitude of health benefits to be gained from making good choices about the food and drink I consume.
In the past I have tried many different diets and health regimes. Most of these were a “diet” i.e. adapt what I eat to help me lose weight. These have varied from the fairly extreme Commando Diet (Lots of eggs!!!) through to just cutting down on some of the more obvious “fat” foods!
All diets work if you simply want to loose weight and have the will power to stick to them for long enough! However, not all diets are healthy! One of the reasons I liked the Commando Diet is that it was super intense but was for only 2 weeks. However, the chances are that after another 2 months you’re back to where you started!
More recently I have been telling myself that I need to “change my lifestyle” rather than start another diet! Who was I fooling? Again, this usually worked for a while and then the exceptions start – holiday or Christmas etc – following which I’d gradually drift back to normal indulgence again! Pathetic really, but true!
Will it be different this time? I honestly hope and believe so but only time will tell. It certainly feels different and this is what I’d like to try and explain. I’ve certainly never been so convicted as to write a blog about it, and this also serves as a helpful public vulnerability and accountability keeping me on track!
Does anyone else hate the word “diet”? For goodness sake, it’s DIE with a T! It’s doomed to failure, which is part of the reason that companies have made millions in the diet industry. It’s just like the annual January surge in gym memberships, these industries actually rely on us failing so that we keep coming back!
What is different for me this time is the convergence of frustrations, not just the number being too big on the bathroom scales! I am frustrated with that, but I am also frustrated with several other things that have contributed to this new phase of life. My list…
>> My health indicators being too high - blood pressure, cholesterol, blood sugar, liver enzymes and triglycerides etc.
>> My impressive moob cup size and other pouches of fat in non-flattering places!
>> My inability to do things I want to!
> Like the time in 2015 I was invited to go water skiing with my cousin Chris (who I taught to water ski some 40+ years ago) and I failed miserably to haul my lardy butt out of the water! Thankfully in 2018, after 2 months on one of my fitness drives I aced it, and then just 12 months later was worse again!
> My legs being more willing and able to climb a hill than my lungs are able to support the required breathing!
> January 2020, my right knee ballooning after a hard day’s skiing.
> Getting out of breath and struggling to bend over and pull on ski boots. (Definitely and bit of a “ski’ theme going on!!!)
>> The hideous effect on the environment of factory farming.
>> The hideous cruelty to animals happening in factory farming.
>> The collaboration/conspiracy of the food giants, big business farming, big pharma, governments and even charity/NFP to actively support, subsidise and promote food and drink products that are literally killing us and the planet.
I’m sure by now you get that there are many factors that have frustrated and even incensed me recently. The great news is that this has caused me to make some decisions about what I eat and drink that has the fabulous biproduct of weight loss!
I am not on a diet! I am not particularly trying to loose weight. I am eating well and enjoying generous portions (as I have always done) and do not feel like I am making any real effort other than making good choices about what I eat driven by my frustrations.
Having recognised these frustrations, these are the subsequent questions I asked.
1. What foods have anti-inflammatory properties?
2. What foods are good for a healthy heart and circulation?
3. What foods help to boost my immune system?
4. Are there foods that can help prevent cancer?
(Note, none of these questions refer to weight loss!)
Would you be surprised to learn that the answers to these questions are much the same? In essence if you choose to eat mainly whole food plant based you will become healthier!
It is not complicated or difficult with the incredible product choices available now, because I am coming to this well after the pioneers have blazed the trail. All I have done is made a decision to eat mainly “whole food plant based”. I am not vegan, but I have massively reduced the amount of meat and dairy I eat. On average I have just one meal a week that includes meat and the only dairy I eat is the occasional meal that includes cheese as an ingredient. (This in part because during lockdown my lovely wife and daughter have been doing the cooking and I do not want to add hassle to that for them.)
As mentioned at the start, I have so much I’d like to say about what I have learnt here that it’s too much for one blog and so I will write a follow up to this next week where I will talk about all the things I have watched, listened to and read that brought me to the decisions I have made. For now, I will just highlight the key changes I have made to what I eat and drink.
· Overarching theme: mainly meat and dairy free and being whole food plant based.
· I have cut down significantly on my alcohol consumption – gout pain is a great motivator for this!
· For the gout I drink 330ml of grapefruit juice daily.
· Cranberry juice and sugar free ginger beer are good beer and wine alternatives with healthy benefits.
· Oat milk is what I now prefer with coffee and cereal.
· I don’t peel vegetables – high amounts of the goodness of root veg is in the peel!
· I take 3 supplement capsules daily – vitamin C, Montmorency cherry and combined Turmeric, Back Pepper & Ginger.
· I have increased the amount of exercise I do.
Thanks to those of you who have read to the end – I am keen to engage with your own experiences and opinions as I have plenty still to learn! Please message me with your thoughts and questions.
Until next week…


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I’ve made this bread 5 times in the last two weeks. It’s addictive. It’s healthy. And if you’re fast, it can literally come together in less than 7 minutes. Maybe not on the first time, but once you get the hang of it, it’s super easy. And incredibly forgiving if you need to substitute ingredients.
Here’s the recipe!
- 2 cups almond flour
- 1/3 cup coconut palm sugar. you could use honey or maple syrup. if you like it sweeter, add an extra 2-3 tbsp.
- 2 tsp. baking powder
- 1.5 tsp. cinnamon
- 1/2 tsp ginger
- 1/2 tsp. allspice
- 1/2 tsp baking soda
- pinch salt
- 2 eggs
- 1 granny smith apple, peeled and diced
- 1/3 cup coconut or olive oil, or melted butter
And the instructions:
1. Place all of your dry ingredients in a bowl. That’s the almond flour, sugar, spices, baking powder/soda and salt.
2. In a separate bowl, place the eggs and oil.
3. Pour your wet ingredients into the dry ingredients and whisk until the mixture comes together. Fold in the diced apple with a spatula.
4. Bake in a greased 8″cake pan or 8″ cast iron pan at 350 for 22-25 minutes. You know it’s ready when the top has browned and is firm to the touch. It could be a minute or two more, or a minute or two less. Just make sure to keep checking it.
If you decide to make it, let me know what you think!


I love to eat. I am always on the hunt for delicious food and new places to try. So, I decided to share with you my top five favorite food destinations in America. I have visited these cities multiple times and each time I am still amazed by their deliciousness.
Portland is a great place to visit, with plenty of food options and a great food scene. The city has an abundance of vegan restaurants, which is great for those who are vegan or want to eat less meat.
Portland has many restaurants in the city and in the suburbs as well, so if you’re traveling there on business or just want to get away for a weekend trip with friends, there’s something for everyone!
Austin is the capital of Texas and has long been known as one of the best places to live in America. It’s also home to a lot of great food, including many restaurants with excellent chefs and culinary programs. In fact, the city boasts more than 1,000 places where you can eat well–and I’m not just talking about fast food or chain restaurants here! If you’re looking for something authentic or unique (or both), Austin has got your back. From Tex-Mex joints to BBQ shacks and beyond, this city has it all when it comes to dining out experiences that will blow your mind…and then make you want more!
New Orleans, Louisiana
New Orleans is known for its food, and it’s no wonder. The city has a rich culinary history that dates back to French settlers in the early 18th century. In fact, New Orleans was once called “the Paris of America” because of its rich cuisine and cultural influences from around the world.
The city’s seafood dishes are particularly famous–especially oysters! You can find these tiny treats at almost any restaurant or bar in town (and there are a lot). If you’re not sure where to start with these delicious creatures, check out this list for some recommendations on where you should go: https://www.tripadvisor/restaurants-g60763-c2729769-New_Orleans_Louisiana_Region#p188022
San Francisco, Calif.
San Francisco is a foodie’s paradise. The city has a great variety of restaurants and bars, but it’s also known for its food trucks. If you’re looking for something different, check out these five spots:
- Dumpling Time – This place serves dumplings that will blow your mind! They have an array of different flavors including ones with shrimp and crab meat as well as vegetarian options like tofu or shiitake mushrooms. They also serve other items such as noodles and buns if you want something more substantial than just dumplings (which are delicious enough on their own).
- Nopa – For those who enjoy French cuisine, this restaurant offers amazing pastries at breakfast time along with dishes like quiche Lorraine served with potatoes au gratin and salad greens topped off with eggs sunny-side up plus ham or bacon if desired (I recommend adding both). For lunchtime there are many sandwiches available including one made from chicken breast buttermilk fried then grilled over an open flame before being stuffed inside a brioche bun slathered in spicy mayo sauce along north coast micro greens mixed together
- The food in D.C. is phenomenal.
- There are so many restaurants to choose from, and they’re all amazing (I mean, we have one Michelin-starred chef).
- But if you want something more casual and affordable, there are also food markets and trucks that offer delicious, fresh meals at great prices–and there’s always a line out the door!
These cities have great food!
To me, food is a big part of the culture in these cities. In New York, you can’t walk more than a few blocks without seeing a restaurant with an open door and people waiting outside for their table. In Barcelona, there are tons of tapas bars where you can sit down with friends from all over the world and try some delicious foods that you wouldn’t normally eat at home.
In addition to being great places for foodies (like me), these cities also have other attractions like museums and parks that make them interesting places to visit. Each city has its own unique vibe: Los Angeles is sunny all year round while San Francisco gets foggy on days when it’s not cloudy; Chicago has an impressive skyline but lacks beaches; London has lots of history but isn’t as modern as some other European capitals
These cities have great food! I hope you enjoyed this list of my favorite food destinations as much as I did writing it. If you have any suggestions for places that should be added to the list, please leave them in the comments below!


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Family owned and operated, Victoria Fancy Sausage makes every meat and deli product we sell right in our store. We make sure you take the highest quality custom meats, deli items and hot foods home to your family. We also offer the perfect place to stop in for great sandwich and sides for lunch. Victoria Fancy Sausage is first and foemost a sausage maker, producing traditional Ukrainian, Dutch and German sausages, among others.
Game and Meat Processing
If you are a hunter in need of a butcher to process your venison for the winter, Victoria Fancy Sausage 2007 Ltd custom cuts and wraps all kinds of wild game and domestic meats. Also, savor an original-taste treat with our custom meat curing and smoking, or create your own meat packages to order.
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Laura's Trifle (Winner)
My trifle was a mix of a few different recipes, leaning mostly towards this one by Nigella Lawson.
I decided on four layers:
- Victoria Sponge
- CocoWhip whipped cream
- 150 g dairy-free margarine
- 150 g plain flour, plus extra for dusting
- 100 g sugar
- 1 vanilla pod
- 100 g organic soya yoghurt
- 1 lemon, zest only
- 1 tablespoon baking powder
- 1/2 teaspoon xanthan gum
- Rice milk
Did you know Queen Victoria ate a little of this kind cake every day with her tea? My kind of lady. I used a Jamie Oliver recipe for the sponge.
Preheat the oven to 190ºC/375ºF/gas 5. Grease two springform cake tins (roughly 20cm) with the margarine, then line the bottom with greaseproof paper and dust the sides with gluten-free flour.
In a bowl, beat the margarine and sugar for around 5 minutes, or until light and fluffy. Halve the vanilla pods lengthways then, using the tip of a sharp knife, scrape out the seeds. Add the seeds to the margarine mixture, along with the yoghurt and lemon zest, then mix until combined. Sieve the flour, baking powder and xanthan gum into the bowl, then fold through. If it’s a little thick, add a splash of rice milk and stir briefly until you have a nice, smooth batter.
Carefully divide the mixture between the cake tins, then place on the middle shelf of the hot oven for 15 to 20 minutes, or until golden and an inserted skewer comes out clean. Leave to cool for 5 minutes, before turning the cakes out onto a wire cooling rack, then leave to cool completely.
A few notes on the recipe
- I halved it.
- I used regular flour instead of gluten-free flour because gluten is my favourite food.
- The part where you beat the margarine and the sugar together for five solid minutes is for serious.
- I wish I had baked mine longer. Maybe five more minutes?
As you let your cake cool, make the custard.
- 1 packet of custard powder
- 2 cups of almond milk
So honestly? Custard powder is vegan, so I just used that and made it with almond milk rather than dairy. I followed the directions on the back of the packet.
After you make the custard, it also needs to cool for a bit so that it sets. There was this terrifying moment where, after it set, it was super lumpy and I had flashbacks to my creme caramel. I shmooked it a bit with a hand-held blender and that seemed to sort things out.
- Four handfuls of frozen berries, thawed
- Zest of one orange
- Sprinkling of sugar
Cut the cake into thin slices. Spread one slice with whatever jam is in your fridge (I used blackberry) and top it with another slice. Cut your cake sandwich so that it fits into the bottom of a whiskey tumbler. Continue in this way until the bottom of four tumblers are filled with cake. I made two layers of cake sandwich in each glass because I really like cake.
Pour one tablespoon of sherry into each tumbler and let the cake soak it up for a few minutes. The official drink of the Farina family is Harvey's Bristol Cream, so that's what I used.
Top the cake layer with a handful or so of frozen berries. Use a spoon to scoop a bit of their berry juice over the cake, too. Top the berries with a dusting of sugar and some orange zest.
If the custard is cool, you can then spoon the custard over the berries. I didn't use the full two cups of custard — more like five or six spoonfuls per glass.
Put your tumblers of trifle into the fridge so that the flavours meld. Bring them out about an hour before you plan on serving them.
Just before serving, top each tumbler with a dollop of Cocowhip.
Like Laura's, mine is an amalgam of other recipes I found. In truth, I'd never even had trifle before, so the challenge was real for this one. There doesn't even seem to be consensus as to what trifle should contain! Jello, custard, cake, fruit, whipped cream, alcohol? Something like that, right?
- Strawberry jello
- Lemon pound cake
- Blueberry aquafaba whip
- 1 cup water
- 1 cup strawberries (frozen is fine)
- 2 tablespoon sugar
- 1/2 teaspoon agar powder
- 1 vanilla pod (optional)
Bring all the ingredients to a boil and ensure the agar is thoroughly dissolved. If adding a vanilla pod, make sure it's split open so that its seeds seep through the mixture. Remove the pod and scoop out a bit into each jar, enough to cover roughly the bottom quarter or third. Place the jars in the fridge to cool, letting the agar set while we make the lemon cake.
Lemon pound cake
This recipe is lifted largely untouched from Sofia von Porat.
- 2 cups of flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup sugar
- zest of a lemon
- 1/2 cup grapeseed oil
- 1 1/2 tablespoon water
- 1 cup soy yoghurt
- 1 teaspoon vanilla extract
- 1/4 cup lemon juice
- 50 g (1.76 oz) vegan butter, melted
Preheat the oven at 160°C/320F. Grease a bread form and line the inside with a baking sheet.
Sift the flour in a bowl and combine with baking powder, baking soda, vanilla powder, salt, lemon zest and sugar.
Add water, olive oil, vegan yoghurt, lemon juice and melted vegan butter and quickly combine all the ingredients to a smooth batter (be careful not to overmix).
Pour the batter in the bread form and bake in the oven for 35-45 min or until a skewer comes out clean (note in the comments that some covered the cake with foil and let it bake for longer). Carefully remove the cake from the form and let cool completely.
I cut the recipe down in quarter and used a muffin tin instead of a cake pan, hoping that the end result would fit snuggly into the mason jars. Aesthetically in retrospect, I think I should have gone the full cake pan route and cut them to size.
Anywho, when ready, fit the cakes into the mason jars on top of the strawberry jello. Add in rum to your liking, though I'd suggest a tablespoon at most. I put in much more than that and came to regret my decision.
Blueberry aquafaba whip
- Aqaufaba from a 15-ounce can of chickpeas (unsalted)
- 1/8 teaspoon cream of tartar
- 1 teaspoon vanilla extract
- 1/4 cup icing sugar, sifted
- A few handfuls of blueberries
Extract aquafaba from the chickpea can and mix with the cream of tartar, sifted icing sugar, and vanilla. Whip it until it's fluffy. Fold in the blueberries, add to the mason jars and serve. The aquafaba whip won't retain its form longer than 15 minutes, so save this step to the end.
The previous challenge was notably simpler in terms of components. Simplicity makes iterative improvements a lot easier. My hasty effort was largely spoiled by an excess of rum and a whip that collapsed in transit. I concede this round to Laura's superior trifle, but I'm keeping this jello and lemon cake recipe.
Comments from the taste testers
- "The only thing I'm tasting right now is rum, and I like that." - Dan
- "It takes some work to get to the bottom, but when you get there, it's really rewarding" - Andrea
- "I think this might be what trifle is supposed to taste like." - Brad
- "I'm sorry Brad, Laura clearly won this round." - Dan


The story of Miss Chow’s
There was an adventurous young man named Mr Moon Chow, who travelled from China to seek his fortunes in Western Australia. While waiting for news of the gold rush, Mr Moon Chow made a living crafting delicious dumplings that reminded him of his home far away. His dumplings soon became a favourite amongst the locals who would often come to the market eagerly awaiting the exotic, tasty parcels.
One evening, a sweet and kind woman who had recently arrived from France crossed his path and it was love at first sight – quelle chance! Over a plate of Mr Moon Chow’s dumplings they shared stories and laughed all night. A few moons later, they married and had a little girl who learnt the secret recipe of the scrumptious dumplings. Today, in this beautiful, modern Chinoise-style setting, Miss Chow brings to you these famous dumplings (which may be enjoyed with a bit of French champagne for good measure).
Miss Chow's is the Talk of the town
“Our first time to eat here, and I’m a bit surprised someone welcome us and ushered us to a table that is not wearing a staff uniform… She’s very warm and friendly and said “Welcome to Miss Chows”. I’m so pleased and really felt welcome, and oh my when the food comes, absolutely delicious… the pork belly is melting on my mouth, the dumplings yummy. I will definitely come back and recommend this place to my friends…??”
Restaurant Deco is modern. The waiters and waitresses are super friendly and well trained ?. Phenomenon is very nice and cozy, especially in cold season. Chinese kids meal is a feature. Food doesn’t contain MSG is a bonus. If the chef can use less salt, it would be better. You can dine alone or come as a group. Please make sure you book in advance if it is a weekend night. Recommend to all ages!
“I’ve travelled extensively throughout China over many years. Miss Chow’s has managed to capture the sophisticated taste of the finest authentic Chinese dining you can find in Shanghai today. This is Shanghainese food at its very best, carefully selected for the Australian palette but exactly as you can find it in China.”
“Moving recently to the area, Miss Chow’s has been on high rotation! Great vibe with super fresh ingredients, delicately spiced dumplings, fantastic wonton soups and their signature fried rice and hokkien noodles are perfect comfort food. Reasonable wine list by the glass and good value for great modern asian cuisine.”
Bali Beer C
“Fabulous dumplings and wantons. Chop Chop Chicken and Beef Noodles are favourites of all the family. Food is just as good at home as it is in the restaurant, a rare achievement for ‘take away’ options.
“Asian food with finesse – great quality, a beautiful setting. Friendly and helpful staff, a good drinks menu.
“Went here for a friend’s birthday on a Tuesday lunchtime. There was a large group of us and the place was packed. (Always a good sign I think )! The service was amazing so attentive and as for the food well it was so tasty and fresh. A great wine list and lovely atmosphere. I will definitely be back.”
“Went in for a quick lunch with a friend and our two girls. The vegetarian spring rolls are absolutely to die for, the taste is magnificent. We had fried dumplings and squid which everyone enjoyed. Friendly staff as always. Will definitely return.”


Spice up your wellness routine with Turmeric! Known for giving curry its signature golden hue, Turmeric is more than just a colorful spice. It has been used in holistic wellness practices for centuries, most notably as a staple in folk and Ayurvedic traditions. Rich in Curcuminoids, which are naturally occurring beneficial compounds, this traditional spice is a wonderful addition to anyone’s wellness routine.
We’ve combined Turmeric Curcumin with Black Pepper Extract for superior bioavailability in convenient, quick-release capsules that provide you with 500 mg of our Turmeric Curcumin proprietary blend per serving.
We know how important a clean wellness experience is for you and your family. That is why quality and purity have always been our top priorities. Our Turmeric Curcumin Complex plus Black Pepper Extract is Non-GMO, gluten free, dairy free, and created without any artificial colors, artificial flavors, artificial sweeteners, or preservatives. Plus, we use DNA testing by TRU-ID™ to verify our ingredients and ensure 100% quality assurance.
$14.99Alive Men's Energy Complete...


Full Bloom Apiaries
1 lb. Spun Honey
(A.K.A. Whipped Honey or CreamedHoney)
Out of Stock
One pound of soft, spreadable honey cream made using Connecticut wildflower honey and packed in a glass jar. Creamed honey is hand made by finely controlling the natural crystaliization process of honey. It is perfect for spreading on toast or your peanut butter and honey sandwiches. This product does not contain any cream or dairy.
2oz. 5.5oz. 8oz. 1lb. 24oz. 2lb. 5lb. Honey


This weekend our kitchen looked like a small bakery shop! wink. When we started Sweets by Sarah Jane, I never, ever thought I'd be at a point where I'd actually need to say no to cake orders. But, the Lord has blessed us abundantly with many baking opportunities, and we soon realized we needed to set a boundary for my little side job. David and I decided that I can really only handle two orders per weekend. This weekend, I only had two orders, but wow! They were BIG orders! wink. I made one birthday cake, and four dozen cupcakes. That was really fun- I love making cupcakes! Next, I needed to make four cookie cakes. The cookie cakes were for a family celebrating the birthday of their quadruplets! All the orders were due on Saturday, so it was funny to see all the boxes of goodies spread all over our kitchen table and countertops! Here are some pictures from this weekend's baking adventures...
|Adorable Miss Morgan had a gymnastics party! It looked like a LOT of fun when I stopped at the gym to deliver her cake and cupcakes!|
|I honestly couldn't even fit all the cupcakes in the picture! Four dozen cupcakes is a LOT of cupcakes! wink.|
|Here are the cookie cakes for the sweet quadruplets! Kate likes puppy dogs...|
|and Ava likes kittens!|
|Will likes Mario..|
|and Jack likes John Deere tractors!|
Thank you so much, VonCannon family and Farrell family, for allowing me to be a small part of your special celebrations!
"Jesus looked at them and said "With man this is impossible, but with God all things are possible."- Matthew 19 :26


There are a few times a year when the entire family gathers around the dining room table and shares a meal. Everyone has a favorite main course, side dish or desert from their childhood. Mine was Grandma Pahlke's beef gravy, it was the best. My mother would try and try to make beef gravy like grandma's but there was always something missing. One day grandma told her to 'just add a little catsup' and WHAM! gravy as good as grandma's.
I also loved Grandma's German Potato Salad, Navy Bean and Ham Soup and the list could go on and on. Unfortunately I never had a chance to get the recipes. My mom learned how to make the Navy Bean soup but where would I find her German Potato Salad recipe?
The photo above is of three of my aunts. From left to right they are my Aunt Mabel (grandma's daughter), Aunt Ruth (grandma's daughter in law) and Aunt Sharon (my mother's sister - no relation to grandma).
A couple of years ago I was visiting Aunt Sharon and we were talking about Grandma Pahlke. Aunt Sharon had lived with Grandma when she first moved to Barrington and guess what - she had Grandma's German Potato Salad recipe! Why - because she asked for it!
Family Heritage Cookbooks
How do you start putting together a Family Heritage Cookbook? Just start asking for the recipes served at your family meals. But, more important asked about their history. Here are a few tips and suggestions to help you on your adventure.
* Start by finding a recipe template
* Personalize each recipe, consider adding a biography of the creator
* Review the recipes' instructions and ingredients to bring them current
* Request a picture of the submission
* Decide how to organize the recipes (by family, geography, or type)
If you cannot locate a favorite recipe of an ancestor check out ebay for church cookbooks; your ancestors or their neighbors my have contributed recipes.
What should you do after you have collected all the recipes? That is another article about self publishing!


"When animals are slaughtered, the leftovers become pet food. Processors add diseased
animals, animals that died at the farm, spoiled meat from supermarkets and used restaurant
What do you feed your dog? your cat? If you are like most owners, you purchase your pet food at the supermarket when you buy your weekly groceries, at a discount retailer or you make a special trip to a pet specialty store. But do you really know whatʼs in your pet food? If you look at the packaging on many of these foods, you might think the food contains choice cuts of beef, plump chicken, fresh fruits and vegetables, wholesome grains. However, most of what comprises dog and cat food comes from the rendering plant and food unfit for human consumption.
When cattle, pigs, chickens, lambs, and other animals are slaughtered, the muscle, surrounding fat and perhaps parts like liver and tongue are taken for human consumption. The leftovers become pet food. Processors add diseased animals, animals that died at the farm, spoiled meat from supermarkets and used restaurant grease. Left over grains are included: corn, rice, wheat, barley, sorghum, oats, or rye after most of their nutrients have been removed.
Dogs or cats would not eat this highly processed stuff but since these animals use their sense of smell to judge a foodʼs suitability, manufacturers spray fats on the kibble to make them appetizing. The fat also acts to bind various flavour enhancers, both natural and artificial, that are used to trick the animal into eating something that it would otherwise ignore.
The pet food market is dominated by a few huge multi-national corporations that have acquired many successful pet food companies. Nestles owns Purina which makes Dog Chow, Cat Chow, Fancy Feast, Alpo, Friskies, Beneful, ProPlan, Purina Veterinary Diets and several other brands. Mars Inc.’s labels include Pedigree, Whiskas, Sheba, Temptations, Royal Canin, Waltham, Nutro and several more. Del Monteʼs brands include Kibbles ’n Bits, Meow Mix, Gravy Train, 9 Lives, Natureʼs Recipe, Milk Bone, Pup-Peroni, Sausages, Pounce and others. Hillʼs Science Diet is owned by Colgate-Palmolive and Proctor & Gamble bought the Iams Co. and marketed the brand to the masses. When you consider the large number of varieties (puppy, kitten, weight control, senior etc.) and the vast number of flavours that are produced under these labels it is easy to see why they dominate the pet food isles.
From a business viewpoint, pet food fits nicely with companies that make human products. These multi-nationals have tremendous purchasing and marketing power; they can use the waste products from their human food divisions; and they have the clout to get their products onto store shelves.
About the only way a consumer can discover what is in the product is by reading the label. But even here the customer may be misled. Many dried foods are grain based. Since ingredients are listed in descending order of weight, manufacturers use several different sources of grain so that they can be scattered throughout the list of ingredients.
For example, rice, brown rice, brewers rice, corn and corn gluten are listed as separate ingredients. However, the grains combined in most cases make up the largest part of the formula. To avoid the appearance of too many grains, a recent trend has been to include vegetables and some fruits. Again, exactly how much, and what quality is not given. Moreover, dogs and cats are carnivores so why the abundance of grains, vegetables, and fruits in the formulas at all? Marketing purposely blurs the line between whatʼs good for us and whatʼs good for our pets.
What about purchasing foods from smaller companies that just make pet food? Usually, these companies try to differentiate themselves from the big players by offering super premium or ultra premium foods. Unfortunately, there are no set standards for these labels, just as there is no standard for a product calling itself natural. Nevertheless, these foods often use better sources of protein and in some instances use human grade ingredients. Again, when reading the packaging one must separate hype from fact.
So where does this lead the beleaguered pet owner? Unfortunately, it is difficult to find an objective answer to what is the best food for our pets. There is no one you can ask at the supermarket. At the pet specialty store you may be shown products that are the most profitable for the retailer. Your veterinarian is not highly trained in animal nutrition and often sells food himself.
Pet food manufacturers argue that pets live longer than they used to. However, the number of diabetic cats, dogs with skin allergies and the incidence of obesity in both dogs and cats suggests that many of these foods are not serving our pets well.
Robert Urano was a longtime operator of a pet food store and much enjoys animals.
@ 2023 Pegasus Publications Inc.


Pieter was born and grew up in the Netherlands. He has a MSc in Agricultural Engineering at Wageningen University, specializing in soil management.
He started working for McCain Foods on farm mechanisation and soil management related projects in different countries: Poland, USA, South Africa, Argentina, India and China (2001-2017).From 2008 to 2010, He started up a 200ha commercial farm in the Gambia growing, storing and packing potatoes, onions, rice, and maize for the local market. Then, in the year of 2011, He started his management at commercial farm in Belarus, growing potatoes, onions, cabbage and carrots.
From 2012 to 2017, He became the Manager for McCains own potato farming operations in South Africa. Since 2018 till now; Potato Farming Technology Specialist for McCain Foods. Since 2019 intensively involved in McCains Farms of the Future projects in Canada and South Africa.


There is a new law for all businesses that sell food.
The new Food Act, which came into effect earlier this month, takes a new approach to managing food safety.
It has moved from a ‘one-size-fits-all’ approach to one that regulates businesses according to risk, says Waikato District Council Environmental Health Team Leader Alan Parkes.
The new law applies to any businesses that make, sell, grow or transport food commercially. This includes those who serve food as part of their business, like education providers or care homes, restaurants, dairies, market stalls, or internet cake sellers.
Businesses that are higher risk, from a food safety point of view, will operate under more stringent food safety requirements and checks than lower-risk food businesses.
The new law is designed to help businesses and consumers. For example, those who manage food safety well will need less frequent checks. This will help keep regulation and costs down for many businesses, especially lower risk businesses, like those who grow fruit and vegetables or sell only pre-packed food.
Keeping costs down for businesses will also keep costs down for consumers. By focusing on what’s most important to food safety, it will ensure safer food for consumers.
It also offers businesses greater flexibility. People can sell food they have made at home, for example, but must meet the same food safety standards as other businesses.
“About 260 food businesses in the Waikato district will be affected,” says Mr Parkes. “Although the new law started on 1 March, existing food businesses don’t have to make changes to the way they operate straight away. They will move over to the new Act at different times over a three year transition period.
“In preparation for the new law, meetings have been held with interested food business owners who will be affected. More than 50 existing food service businesses have already adopted the new system.”
Anyone that starts a business that involves food must follow the new law.Businesses should visit www.mpi.govt.nz/foodact and use the ‘Where do I fit?’ tool to see how the new law applies to them.
For more information contact:
Senior Communications Advisor
Waikato District Council
07 824 8633


On Dec 22, I decided to excersize daily barring pain or illness. Since then:
- The same day, I won a fitness DVD from Subway’s Greatest Contest Ever Contest.
- About three days ago, I also won three months free gym membership (I already have a gym membership, so if anyone would like it, you can have it, its with Extreme Fitness all over Southern Ontario).
- Recently, Steve Pavlina‘s also been blogging about going on a 30-day trial eating a fairly strict raw food diet. I don’t really plan on eating a raw food diet, but it has been a fascinating read. The man is really, really self-aware. I found a great link called Calorie King.com which lists nutritional data for a whole variety of foods. The awesome thing is that it lists data for South Asian foods, too, which used to be a problem for me when figuring out my diet. 🙂
- I also set the requirement to eat out to a maximum of about 7 dollars once a week. Partially to save money and partially to protect my diet, although I usually just eat at Subway which is fairly healthy.
- I’ve also been keeping a food log since yesterday. For two reasons, one is obviously to figure out what sorts of food I eat how much of, and the other is to figure out how much my food costs are in a day, and how much they would be for a balanced meal.
- I would say I eat less than 15 dollars a day when I eat at home, which is a lot less than I expected. Compared to upto 7 dollars for one meal outside, that makes me rethink buying food from outside. I need a lot of food in a given day, and I’m usually out of the house for most of the day when I do go out, so even though I bring some food, its not enough. I’m going to experiment with more filling options, and taking more food with me. 🙂
- Holy crap, I just found out that I need almost 3,000 calories to maintain my body weight, according to this Caloric Need Calculator. Recommendation is to cut intake to 2,500 calories a day to lose a pound of food a week.
- I’m trying to figure out my ideal weight, which is surprisingly more complicated than you might imagine, with a larger range than useful. My current weight is 160, at 6 feet. I think I’ll just set 155 as a goal and see how things go. Perhaps I shall go visit my doctor to find out information about this.
Note: This self-absorbed entry would still appreciate comments. 🙂


INTERNATIONAL JOURNAL OF PURE & APPLIED BIOSCIENCE
ISSN : 2320-7051
International Journal of Pure & Applied Bioscience (IJPAB)
Year : 2019, Volume : 7, Issue : 3
First page : (369) Last page : (376)
Article doi: : http://dx.doi.org/10.18782/2320-7051.7328
Standardization and Shelf Life of Organic Jaggery Based Millet Cookies
Mahalaxmi B. K.* and Hemalatha S.
Department of Food Science and Nutrition, College of Rural Home Science
University of Agricultural Sciences, Dharwad 580005 Karnataka
*Corresponding Author E-mail: firstname.lastname@example.org
Received: 3.05.2019 | Revised: 7.06.2019 | Accepted: 12.06.2019
Jaggery is the natural sweetenerand available in solid, liquid & powder form. The micronutrients which are present in Jaggery has many nutritional & medicinal aspects like its anti carcinogenic & antitoxic activity. Jaggery has proved itself better as compared to white sugar. Jaggery is known to produce heat and give instant energy to a human body. Millets are highly nutritious and are known to have good nutritive value and therapeutic use. In developing countries like India with increasing urbanization, the demand for processed food is increasing popularly. Among them, bakery products particularly cookies command wide popularity in both urban and rural mass. Hence, an attempt was made to develop value added jaggery millet cookies with acceptable sensory attributes. The present study was conducted for formulating cookies by substituting sugar with non-organic jaggery and organic jaggery, standardization of cookies and shelf life of selected and accepted products were evaluated. The findings revealed that, the little millet jaggery based cookies with ratio of 75:25 of sugar: non organic jaggery incorporated little millet cookie and 100:0 of organic-jaggery: sugar incorporated little millet cookie was selected for further evaluations. Storage of cookies in HDPE covers at ambient temperature increased in moisture content and free fatty acid in little millet sugar cookies, non-organic jaggery cookies and organic jaggery cookies respectively. The cookies were well accepted up to 45 days. Organic jaggery cookies could be stored upto 60 days.
Key words: Jaggery, Standardization, Shelf life.
Full Text : PDF; Journal doi : http://dx.doi.org/10.18782
Cite this article: Mahalaxmi, B.K. and Hemalatha, S., Standardization and Shelf Life of Organic Jaggery Based Millet Cookies, Int. J. Pure App. Biosci.7(3): 369-376 (2019). doi: http://dx.doi.org/10.18782/2320-7051.7328


Thinking of cooking ideas can be a daunting task whether you are a college student on a budget or a gourmet chef. Keeping a few budget friendly recipes on hand will be very helpful along with some smart shopping and making a social event out of dinner time.
Budget Friendly Recipes
Invest in The Pampered Chef’s Season’s Best cookbook. It’s only $1 and filled with recipes at $2 per serving or less. If you are cooking for one, these delicious, healthy recipes can provide six meals for only $12! Keep storage containers handy and feed your fellow college students or save leftovers for later in the week. Stay away from recipes with too many ingredients. Recipes with a myriad of ingredients force you to purchase ingredients you will only use for this recipe and the remainder is wasted and typically ends up in your trash can.
Cooking with Friends
Make a social event out of meal time. Pick a meal you and your friends will all enjoy and split the ingredients. Invite everyone over to create your feast and assign everyone a different ingredient to bring. This is the perfect opportunity for some fun, learning, and fine dining all in one place. For friends, the choosing of the best pressure cooker 2020 can be done. The food in the cooker will be prepared for several persons.
Exercise Portion Control
If you make a meal that costs $2 per serving to make yet you eat it all in one sitting it definitely defeats the purpose. To avoid this, have your storage containers ready when you finish cooking. Put your meal onto your plate and the rest in the storage containers immediately. The storage containers go into the refrigerator or freezer before you sit down. Out of sight, out of mind! Not only will this keep your budget happy but it will keep your waist line happy.
Know Where to Shop
Aldi is a great quick shop to grab cheap food. Most college students know about Aldi but realize you won’t be making too many gourmet meals by shopping at Aldi. The best store for a budget gourmet chef has to be Costco. Buy the large jars of artichokes and sun-dried tomatoes. These veggies last forever even after opening and pack a flavor punch. Costco also offers a great deal on a large bag of Quinoa. Quinoa tastes like a carb but has the protein content of meat! A $9.49 bag of Quinoa from Costco can easily last you through two months of meals even if you are eating Quinoa regularly.
Just because you are a student on a budget doesn’t mean you have to eat like one! With a little preparation and some smart shopping you can dine like royalty on a pauper’s paycheck. In today’s economy businesses all across the food industry are coming together to market towards frugal shoppers with fine dining tastes. Use this new marketing strategy to keep money in your checking account and good food in your stomach.


Through its latest with Tsingshan Holding Group, China. ISCON group has
entered India’s largest integrated stainless steel manufacturing project. Tsingshan Holding Group is the largest private set up in Mundra, Kutch is only the fourth of its kind globally. The fully integrated single location facility, with a proposed investment of Rs. 8,322 crore, will have a capaity to produce 4 million tons/annum of integrated stainless steel by 2022.
Website – www.chromenisteels.com
The acquisition of licensing & distribution rights for the retail brand BEBE, USA, has marked ISCON group’s entrace into the retail industry.
Website – www.bebeindia.com
Iscon Balaji Foods
ISCON Balaji foods has its genesis in the glorious alliance between the
real estate pioneer- ISCON Group and the food industy experts- Balaji Foods. Established in 2012, the group produces a range of premium frosen potato delicacies for leading snack manufacturing and hospitality giants in India.
Website – www.isconbalajifoods.com


Come and enjoy a Christmas lunch at the Plough Cafe!
From 1st until 21st December on Tuesdays to Saturdays the Plough Cafe is serving a Christmas Lunch menu.
- 11am - 2:30pm
- £10.95 pp including small wine or coffee & mince pies
- Vegetarian option available
- Dessert optional extra
- Booking essential - please call the Plough Cafe on 01805 625925.
- Group bookings welcome (deposit required)
Enjoy great food and support the Plough Arts Centre at the same time.


Seasoned Actuaries Dinner
Monday November 10
Vice Versa Restaurant
Due to a popular response the Seasoned Actuaries dinner in New York whas reached restaurant capacity. We are working with the restaurant to get more space. If you are interested in the dinner please email Matt Caruso at firstname.lastname@example.org. He will be in contact when space becomes available.
You and your guest are invited to attend the Seasoned Actuaries Dinner at the CAS Centennial Meeting on Monday, November 10, at 7:00 PM at Vice Versa Restaurant in New York. The restaurant is a short walk from the Hilton. The cost will be $125 per person inclusive of beer and wine, tax, and gratuity. There will be a Cash Bar.
The dinner will be hosted by Anne Kelly and Joanne Spalla. If you have not attended in the past, we encourage you to come in November. The Seasoned Actuaries dinners are an enjoyable way to reconnect with old friends and to make new ones.
The deadline to register/cancel is Wednesday, October 1. If you have any questions, please contact Matt Caruso at the CAS office at email@example.com.
We look forward to seeing you in November.
CAS Seasoned Actuaries Section


By Wendall Hutson | Contributing Reporter
Originally Published on 1/30/2018 by Austin Weekly News
A recent grand opening for a new restaurant on the West Side is a dream come true for its founder who served time in a federal prison.
Family, friends and supporters joined Nichelle Benford, 36, on Jan. 27, as she opened Dream Chef Kitchen & Restaurant, 611 S. California Ave., in the Garfield Park neighborhood. Since she was five years old, Benford, who previously was a model, said she has always cooked.
“Cooking just came natural for me,” said Benford, who graduated in 2008 from Washburne Culinary & Hospitality Institute at Kennedy-King College. “It has always been something I enjoyed doing.”
Read the full story here.


Q: Why is ST Happy Chicken the best fried chicken in the world?
A: Our founder James was a private consultant to many of the multinational fried chicken restaurants in the world for many years. With his unique and secret techniques and procedures we developed our system in combination with our herbs, spices and secret ingredients. It is always succulent, tender and greaseless. The batter is always crispy delicious and sits up on the chicken as if it is “awake”. The real answer to the question is in the taste of ST Happy Chicken, it and can only be truly answered by eating and sampling our delicious chicken. ST Happy Chicken is the best fried chicken in the world.
Q: Why should I buy a St Happy Chicken Franchise?
A: ST Happy Chicken Franchisees are members of the ST Happy Chicken family. They receive and are guaranteed any back up and advice they may be required on a daily basis from our company ST Happy Chicken Global Co., Ltd., either by email or direct telephone. We guarantee that our product is much superior to any other product on the world market today. ST Happy Chicken Franchises are at present inexpensive. Now is an excellent time to buy a ST Happy Chicken Franchise.
Q: Can I purchase a ST Happy Chicken Master Franchise?
A: Yes we are interested in opening up discussions with individuals or companies interested in purchasing a ST Happy Chicken Franchise, for example for a country or region.
Q: If requested will ST Happy Chicken Co., Ltd travel to other countries to help franchisees with advice and training at their new ST Happy Chicken Restaurants?
A: Yes on a prearranged agreement between ST Happy Chicken Global Co., Ltd and the Franchisee, we will travel to any of our new Franchisee restaurants.
Q: Does a ST Happy Chicken Franchise already exist for my locality?
A: Please send email for the requested information


According to a recent MailOnline report, a new, ultra-toxic and drug-resistant E.Coli strain is now causing serious concern by health officials in the US and UK and at least nine other European countries, thus threatening to become an international epidemic of epic proportions.
Following eleven reported infections in the UK, British supermarkets have been warned against selling any German food, although several larger chains like Lidl and Tesco have announced that they will still sell the food, though in small quantities.
Medics are warning the public that the bug is likely to be spreading not only through raw vegetables, but also through personal contact and poor hygiene. In the meantime, Russia has banned food imports from Germany and along with severe losses from damage to its food industry as a result of the outbreak which is ravaging the country, Germany is likely to face Spanish farmers’ lawsuit for close to two hundred million British pounds in compensation for Germany’s widespread (which have proved now to be mistaken) allegations about the bacteria coming from Spanish food imports.
- E.coli outbreak ‘could be the biggest ever’ (telegraph.co.uk)
- Escherichia coli (E.coli) Diarrhea, Spread, Types and Symptoms (healthhype.com)
- Nicht gut! Deadly E.Coli bacteria outbreak kills many in Germany, hundreds infected (dominicatimes.wordpress.com)
- More deaths spreading over Europe as Germany’s drug resistant e.coli outbreak threatens a worldwide disaster – Spanish cucumbers not to blame (dominicatimes.wordpress.com)
- Britons hit by new E.coli strain (mirror.co.uk)
- New E.coli is mutant superbug (thesun.co.uk)
- E.coli outbreak hits more countries (mirror.co.uk)
- New E.coli strain discovered to cause outbreak – Xinhua (news.google.com)
- E.coli: Is it safe to eat salad? And can the bacteria be passed between people? (independent.co.uk)


The Barrow is the best Chinese takeaway restaurant that offers some of the best and most popular Chinese food. We add a personal touch to get the best taste. You can find every type of Chinese food on our menu. Some of the most popular and signature dishes served here in our takeaway restaurant. If you want something related to meat and veggies then you must try our House Special with Mixed Vegetable. It is prepared with varieties of meat and veggies in it. Chinese food is incomplete without Chow Mein. Thus, you should try our next signature dish named Special Chow Mein. In this, you will too find varieties of meats and vegetables. Beside these two, there are many delicious dishes that you can try. If you love spicy food then, you must try our Fried Vermicelli. Also, do not forget to try our Singapore Fried Rice and Malaysia Fried Rice. You will get all types of meat, mushroom, Foo Yung dishes. You can also try our Cashew Nuts dishes which are a bit innovative and really very delicious. Once you have these items, you will be back here again. We ensure that the best-quality ingredients are used in the dishes to make it a top-class dish. The authentic Chinese flavour that we bring is quite popular in this area.
Barrow Take Away is a quite popular and well-known restaurant for Chinese food. Our chefs are professionally trained to prepare various types of Chinese food. They are well-experienced in this field and take special care for preparing the dishes. We handpick the best quality natural ingredients to prepare the food in our restaurant. Thus, we maintain a high grade quality for the food we prepare. Our main motive is to serve the best and the most delicious food to our customers with a loving and friendly service. We are also quite easily accessible. For more information about us and how to order food, visit our official website. You can place the order and then come to take away your food from us after the specified time period. We prepare your order in the least possible time so it is ready for you in a moment. If you need any help, our staffs are always there for you.
Do you want to enjoy Chinese food tonight? Do you want to enjoy the most delicious food at the comfort of your house? If yes, then make sure to visit us. We are not at far away from you. Visit our website and add the dishes you want in the cart and place the order. Once done, we will start preparing your order. Meanwhile you can come and take away your order from 18, Bath Street in Barrow-In-Furness. We are located conveniently and you will not face any problem in finding us.


Eight Foods That Prevent Hair Fall
Table of Contents
How to prevent hair loss? The answer to this question is valuable to many, but it is quite difficult to find a reliable source of information that actually helps. We know the feeling of trying various methods available online only to learn that they don’t work. In this article, we are not going to tell you to mix something with something else to prevent hair loss. We are going to tell you, how hair loss can be prevented by changing your diet.
Rich in vitamin A and C, spinach is one of the best foods to prevent hair loss. Including spinach in your daily diet can prevent hair fall. Additionally, the vitamins in it increase oil production in your scalp, which helps your hair grow. Being one of the best foods for hair fall, spinach is your best bet especially when you’re looking for an answer to the question how to prevent hair fall.
Carrots and Sweet Potatoes
What to eat to stop hair fall? Apart from spinach, you can also add carrots and sweet potatoes in your diet. There are many diets available for hair fall, and all of them recommend using carrots and/or sweet potatoes. Carrot is considered an excellent food for hair loss. Carrots contain beta-carotene – a nutrient that strengthens hair – and vitamin A – which produces healthy sebum for the scalp. Rich in Vitamin C, iron, protein and copper, sweet potatoes also fall in the category of best foods to reduce hair fall.
Eggs and Dairy Products
Dairy products including cheese, milk and eggs give you vitamin B12, proteins, zinc, and Omega 6 fatty acids that are necessary for hair growth. Deficiency of any of these vitamins or minerals results in poor hair quality and eventually leads to hair loss. Thus, it is important to include these products in your diet to reduce hair fall as all these nutrients prevent hair fall and aid in hair growth.
A big bowl of oats is one of the best hair fall solutions. Loaded with nutrients like iron, omega 6 fatty acids and zinc, oats also prevent hair loss. Additionally, the polyunsaturated fatty acids (PUFAs) that oats contain make your hair thick and long. Therefore, you should make oats part of your hair fall diet.
You should also add walnuts in your hair loss prevention diet plan. Known as one of the most hair friendly nuts, walnuts contain iron, zinc, vitamin (B1, B6 and B9), proteins and magnesium that strengthen your hair.
Lentils are loaded with folic acid and restore the health of red blood cells. The red blood cells supply oxygen to the skin and scalp, and are vital for hair growth. Also, they contain zinc, iron, biotin and protein that help in restoring hair health. With lentils in your diet plan, you can certainly prevent hair fall naturally.
You need proteins for strong hair and nutritionists recommend using chicken for it. Chicken is not only a perfect food for hair growth, but it also reduces hair fall and makes your hair grow stronger. If it is food for healthy hair you’re looking for, then chicken is a good place to start. Known as one of the best foods for hair, chicken should be included in your regular diet.
The list of healthiest foods for hair growth includes strawberries, which also reduces dandruff, and works as a hair moisturizer. They contain silica in abundance, which is a vital hair nutrient. Regarded as a hair growth fruit, you should eat strawberries every day.


How FDA Traceability Requirements Provide a Competitive Advantage
In a recent survey of consumers done by SimplyFood, we found that the issue of food safety was very important to 82% of the respondents. The good news is that 86% are confident that the food they purchase is safe. The bad news is that if you are one of the unfortunate companies that have a recall, your brand can suffer irreparable harm unless your response is swift and competent. This is where a modern ERP system can really punch outside its weight class. In the realm of food traceability software, SimplyFood outperforms the rest.
The Food Safety Modernization Act (FSMA)
At some point in 2022, we are expecting the FDA, as a part of the Food Safety Modernization Act (FSMA), to issue a new rule on the traceability requirements of certain high-risk food groups and any foods that contain those specific food groups. From a technology standpoint, improved business practices through the use of a modern ERP software system can greatly assist in the FDA-defined requirements of Key Data Elements (KDEs), specifically within the areas of Receiving, Transformation, Creation & Shipping. These KDEs include a number of expanded requirements for traceability that will affect a large number of food producers nationwide.
Food software technology can speak to your customers
Smart processors are going to find a way to turn these new food safety transparency requirements into a competitive advantage. Technology should not only be viewed as a means to meet the requirements of the FSMA. Instead, it should be viewed as a way to speak directly to your customers. Think about a QR code on your product that provides all related safety data directly to the consumer. When the product was made, where it was stored, who transported it, temperature measurements along the supply chain, etc. All would be welcomed as good news for consumers.
How do we know it would be welcomed news? Well, 79% of the consumers we surveyed said they would probably be willing to pay more for food that they can verify is safe at the time of purchase. Let’s think about this further, consumers already think the food they purchase is safe, but they would be willing to you a premium to know for sure. There is a significant opportunity in these numbers. So why not use these changes coming in the FSMA to make use of the large amount of data you have in your software system and find a way to get this data into the hands of consumers. Those consumers will reward you in the end.


The Road to Developing Healthy Eating Habits
Eating healthy is something we learn when we are young. We are taught the different food groups and how much we need to eat to be healthy. But now, healthy eating is associated with dieting or losing weight. Why is that?
This might be because our society is living on the fast line. You can purchase any type of food you want to eat conveniently and quickly; most of the time, these meals are unhealthy. In the rare case that it is healthy, the meal is still overshadowed by the fact that it’s from a fast-food restaurant, and we eat those foods too often. One of the topics that we will talk about is moderation. Moderation is one of the essential tools in developing healthy eating habits.
The reality is that developing a habit of moderation is easier said than done, but just like anything else, practice makes perfect.
What Does Eating Healthy Mean?
Eating healthy might be relative and ultimately depends on each person’s nutritional needs. Regardless, the simple definition of eating healthy is eating to protect the body against malnutrition of all forms and gaining and maintaining a healthy eating pattern to ensure optimal health. You want to eat various foods that give you all the necessary nutrients to maintain a healthy status. A healthy status includes maintaining good health, feeling good, and having energy.
Every day the body requires a certain amount of vitamins and nutrients to run seamlessly. In addition, you need a certain number of calories to maintain a certain weight. But it is important that healthy eating isn’t associated with weight. So, what do you need in order to eat healthily?
This is where the various food groups come in. You need a balance of whole fruits, vegetables, whole grains, proteins, low-fat or fat-free dairy, and oils. Depending on your age, height, gender, and activity level, you need specific daily servings of each group. But for an adult, it is recommended that you get about 2,000 calories per day. Furthermore, the basic servings of each include:
How Did You Develop Your Current Nutritional Habits?
Before changing your diet, it’s essential to examine your current nutritional habits and understand how they came to be. In reality, we develop most of our dietary habits at a young age. Whatever our parents or caregivers provide for us is what we eat. But as we grow, we develop particular likes and dislikes, reflected in what we decide to eat. This is another stage in which we develop nutritional habits. You are less likely to eat vegetables if you don’t like them and more likely to eat sweets if you prefer sweets. But for the most part, the habits you create at a young age tend to stick with you into adulthood.
If you grew up having a sweet fruit for dessert, you’d likely keep that habit as you get older. And if you grew up having a sugary drink with every meal, that habit is likely to stay with you as you grow. It’s important that you take a moment and reflect on your eating habits, both positive and negative. Once you do that, choose the habits you want to keep and practice on eliminating those you want to lose.
How to Develop Healthy Eating Habits
Developing healthy eating habits starts with recognizing that some of your eating patterns might not be healthy in the first place. If you have a few that you want to change, then the next step is replacing your bad eating habits with good ones.
Once you know you’ve consumed the recommended amount of servings for a food group, you don’t have to worry about that food group for the next meal.
Tips to Help You Stay on Track
- Limit sodium, added sugars, and saturated fats
- Drink in moderation-woman should have 1 drink less in a day & men should have 2 drinks or less daily
- Stay hydrated and drink the appropriate daily amount of water
- Keep track of what you’re eating and when you’re eating it in a food diary
- Try meal prepping to ensure you eat when you’re supposed to
- Eat protein at every meal
- Stock your fridge with healthy food options
- Include fiber your meals or snacks
- Try healthier options when you carve something sweet or salty
- Don’t think about it as a diet & be patient with yourself
Insider: How to Change Diet Habits
Health.gov: Eat Healthy
Hioscar: How to Develop Healthy Eating Habits
CDC: Improving Your Eating Habits
What is a Healthy Diet?
WebMD: 11 Easy Ways to Make Healthy Eating A Habit
Dietary Guidelines: Dietary Guidelines for Americans
Mana Medical Associates: Develop Healthy Eating Habits. Try out Alpilean.
Disclaimer: This blog provides general information and discussions about health-related topics. If you or any other person has a medical concern, you should consult your health care provider and seek professional medical treatment. Some of the information and content in this blog has linked materials. The links should and are not intended to be construed as medical advice and should not be supplemented as medical advice. If you think you may have a medical emergency, locate emergency services or dial 911. Visit https://www.outlookindia.com/outlook-spotlight/turkesterone-review-2022-truth-behind-the-controversy-side-effects-and-safer-alternatives–news-249102.


Now, whenever I'm at a restaurant (even when I have zero intention of ordering a salad for my entree) I make a point of perusing their gourmet greens for inspiration. The mouthwatering dish below was discovered on one such occasion. It's nearly identical to one from Sweetsalt, a gourmet eatery in Toluca Lake created by Alex Eusebio - Top Chef contestant from a few years back.
It features so many beautiful, fresh flavors that, when combined, meld together in to one perfect little bite. Rich, creamy burrata. Sweet cantaloupe. Light, smokey prosciutto. Earthy arugula. Top it off with a little olive oil and a little balsamic vinegar and that's it!


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Cup of Pea soup
With a Choice of
With ham, cheddar cheese, mushroom, peppers, tomatoes and onions. Served with home fries and garnished with fresh fruit.
Two poached eggs served on an English muffin on top of ham, topped with homemade hollandaise sauce. Served with home fries and garnished with fresh fruit.
Two pieces of belge bread dipped in homemade egg batter, grilled and topped with cinnamon. Served with maple syrup, hash browns and garnished with fresh fruit.
Smoked Salmon on a Toasted bagel
Toasted Bagel brushed with butter and topped with cream cheese, smoked salmon, capers and onions. Garnished with fresh fruit.
Includes Coffee or Tea


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12 medium clams, such as top neck, scrubbed. To make Oysters Casino, oysters on the half shell are briefly baked in oysters casino a bath of butter flavored with roasted red pepper, shallots, bacon and a jalapeño pepper garnish 6 slices ciabatta (1/2 inch each) 12 medium oysters, such as Malpeque, scrubbed. Oysters Casino is a retro dish that should never go out of style. 1 tablespoon minced garlic (from 2 to 3 cloves) 1/3 cup finely chopped red bell pepper (from 1/2 pepper) 1/4 cup dry vermouth, such as Dolin Place an oyster in each of the shells.
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At Global Berry we are specialised in the distribution of raspberries, blueberries, blackberries and red currant. Our passion for the berries makes us specialists in selecting the best quality fruit for you, choosing those varieties that, by taste and appearance, are the favourite for the consumers.
We have been whole-heartedly dedicated to these crops for over 30 years now, building strong alliances with high specialized growers of these products. In this way, only the most experienced and passionate ones have been selected to be part of the Global Berry family.
A long experience and expertise in the berry cultivation are the key factors that allow us to be recognised as specialists in offering raspberries, blueberries, blackberries and red currants during all year. In national season, we also offer products such as strawberries and cherries.
In Global Berry we are familiar with the product, the farmers and the markets. Thus, we achieve to offer you those varieties that best suit your needs. We provide tailor-made packaging solutions upon client request.
What will you taste when you open up a container of our berries? The love they're grown with. The ambition they're harvested with. The care they're packaged with. And the full trust we have in our growers.
Expertise, passion and dedication. In partnership with our farmers, we have formed a family that works together towards a single goal: excellence in service. We give thanks to the Earth that gives us the best quality berries, serving them directly without intermediaries.


Para Hita, LLC was founded with a simple idea of bringing a taste of Guam to the forefront of the culinary world. When in doubt, keep it island!
Para Hita, LLC is a veteran owned company that specializes in making modern Guam cuisine, hot sauce, and snacks that reflects the traditional culinary culture of Guam. Our products are professionally made by well-trained chefs with quality experience in the food industry.
Currently, you can purchase our Fina’denne’ Hot Sauce on our website and through other vendors online. We also offer catering services in the Washington, D.C. area. Stay tuned for updates as we are working on other projects that will make Guam treats more accessible to everyone.
Our Empanada Chips are a modern way to enjoy everyone’s favorite part of Guam’s empanada. Guam’s traditional empanada is made with masa flour with a cream of rice filling and is deep fried. The best part of the empanada is the crust and tastes great by itself. Para Hita makes it easier to enjoy the crust in a chip form so you can have more than just a bite!


Sunday, March 27, 2011
I was helping (okay, watching) Mom in the kitchen one day and she explained that she used a couple scoops of flour for what she was fixing. Now, I was too busy taking math and science classes to take Home Ec in high school, but I knew that sometimes measuring was important and I asked how much that scoop held. She shrugged, that's just the way Mom J did it, so that was the way she would do it. Then, she told me how Mom J organized and cooked a chicken dinner for a couple hundred people to pay the insurance premium for the church. Good thing, because they had a fire the next month and were able to rebuild.
So, I always grew up cooking large quantities of food and learned to eyeball things. A few years after we were married, I bought a big stockpot. Many thought I was nuts (and I am), but I've always been one to fix batches of spaghetti sauce, chili, chicken noodle soup, beef vegetable soup, etc., then we'd eat on them during the week. Kind of the way Mom would do it. Dad worked for the railroad and kept odd hours. I remember eating steak at 2am on a TV tray. That's the way we did it, we ate when we were hungry and there was always something on the stove or that could be warmed up. The cooking shows where they fix only enough for one meal and sit down at a table are fascinatingly foreign to me.
It's still the way I work. But last night, I asked my husband if he wanted me to fix chili or spaghetti sauce with the ground beef and he threw me for a loop. He said, "Why don't you fix both?" Fix just a small batch? Of two things? In explanation, I have food allergies which include beef and tomato (and chicken and dozens of other things--it sucks! But that's another story.), so I can only eat a serving of either say every other day. I immediately thought about sharing some, making a casserole and taking it over to someone. That's what Mom or Grandmother would do. Or I could freeze some, so it wouldn't be sitting in the 'fridge forever. And that meant I could fix the chicken later in the week and not worry the stuff I already had would go bad....
So, while I was grateful Chris actually gave me a suggestion, rather than saying "I dunno. Fix what you want," I was also grateful that he made me think. True, I still had to dirty up the pans, but that's okay. I ate the spaghetti for lunch and he had the chili and life was good.
I've tried to put a little of this in my fiction. Important scenes happen during meals. My heroine considers what it would be like if she didn't marry the hero and ten years down the road would be fixing dinner for one and eating it by herself. In another book, her niece gets a coffeemaker from her lover with the promise that he'll fix coffee for her every morning.
Important things happen in life while cooking and eating or one could say cooking and eating are life and love.


Westfalia-branded avocado oils are made from ripe Hass avocados. The range available in South Africa includes Plain avocado oil, as well as Garlic, Lemon, and Butter Flavoured Avocado Oils – all offering a healthy and delicious option for everyday food preparation. It is an excellent substitute for other culinary oils and is suitable for vegetarians and vegans. Westfalia’s avocado oil range is also certified Halaal and Kosher.
Avocado oil is versatile and delicious. With a high smoke point of 250°C, it is ideal for cooking, baking, drizzling, dipping, frying and roasting – even for barbecues. Avocado oil is naturally cholesterol free, and contains monounsaturated fatty acids.
Westfalia Avocado Oil is well-known for its excellent nutritional value. It is a source of omega-3 fatty acids and it contains healthy, plant-based unsaturated oil components that provide an efficient source of energy. Westfalia Avocado Oil is naturally cholesterol-free.
This 100% pure avocado oil is made from the flesh of ripe avocados, hand-selected and carefully processed to capture the flavour and richness of a ripe avocado.
Westfalia Avocado Oils have earned the South African Heart Foundation’s mark of approval. The Heart Mark is a guideline and incentive for shoppers to identify healthy products on the shelf. These products are naturally lower in cholesterol, lower in saturated fat, lower in sodium, higher in fibre (where applicable) and lower in added sugar. The Heart Mark confirms two things: stringent nutritional standards; and independent testing by a reputable laboratory.
A neutral taste ideal for everyday use.
Delicious and convenient to use while baking, to fry mushrooms and eggs, and a fantastic accompaniment to rice and potato dishes.
A great accompaniment to chicken, fish and seafood dishes.
Perfect for sautéing, stir-fry and roasting needs.
Extra Virgin Avocado Oil
Westfalia Fruit’s Extra Virgin Avocado Oil can now be enjoyed by consumers in the United Kingdom. Packaged in a 250ml glass bottle, the avocado oil delivers a well-rounded but subtle taste, making it the perfect partner for enhancing the flavour of almost any kitchen creation.
Westfalia’s South African range of flavoured avocado oils is available in 250ml and 500ml glass bottles. They are available in selected retailers or in bulk orders with 12 units per box. Bottled shipments are per 20-foot container, with ten pallets per container, 342 boxes per pallet, and 12 units per box. This totals 41 040 bottles per container. The pallets and cartons of oil can be made up to include a variety of different flavoured oils.