Coconut Bowls: Salads and Curry

Mango Salsa by Savory We love Mango Salsa. It’s good with chips, over fish, on appetizers…we could eat it with anything! As with most of our food, we hand-make our mango salsa. That way, our chef’s make sure that you are getting the best quality for your food. It looks better and tastes better than […]

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Blueberry Cheesecake

By BON APPÉTIT YIELD: Serves 10 to 12 INGREDIENTS For crust 2 1/3 cups graham cracker crumbs 1/2 cup (1 stick) unsalted butter, melted 1/4 cup sugar For filling 4 8-ounce packages cream cheese, room temperature 1 1/2 cups sugar 1/4 cup all purpose flour 5 large eggs 1 16-ounce container sour cream 1/4 cup […]

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“New England Clam Chowder”

  Ingredients: 1 quart shucked clams (add water if too dry) 1/3 pound salt pork 1 large onion, minced 2 ribs celery, minced 2 large potatoes, diced 1 bay leaf 1/2 teaspoon thyme 1 quart of milk, scalded (may use half cream for thicker soup) 1/2 cup of butter 1/4 cup of flour Salt and […]

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Egyptian Yogurt and More…

Yogurt Parfait with Gogo’s Sauces Craving a light, refreshing & healthy breakfast or snack? Make this quick & deliciously creamy parfait made with Gourmet Plain Greek-Style Yogurt, Gourmet granola, fresh blueberries & the best part, Gogo’s Strawberry Sauce!! Visit here

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The Aboriginal Way Of Cooking With Stones – Can Food Really Taste So Good?

A hole in the ground? No. Hot rocks? Yes. An impromptu dining experience while filming in Tauranga. Cooking our own meals on slabs of superheated rock,(for the first time) at Hot on the Rocks restaurant in Tauranga, Bay of Plenty, New Zealand. Modern technology discovers aboriginal practical cooking methods and incorporate them with modern ideologies […]

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