5 Unusual Products That Will Leave You Wanting More (Part 2)

  1. Hazelnut Coffee

http://bit.ly/2mwFRGz

Craving for Starbucks Hazelnut Macchiato? We have this deliciously handcrafted drink at your doorstep along with the recipe on how to recreate your favourite.

Ingredients:

  • 1 ½ teaspoon hazelnut coffee powder
  • 2 fl oz cold milk
  • 1 ½ cup ice
  • Powdered sugar to taste
  • Whipped cream – for decoration
  • Chocolate sauce – for decoration

Add ice and hazelnut coffee in a tall glass. Mix until the coffee is combined. Top with milk. Swirl whipped cream and chocolate on top. Serve and enjoy.

  1. Avocado Oil

http://bit.ly/2g516wJ

The avocado is an unusual fruit. Unlike most fruits, it’s rich in healthy fats and is often used to produce oil. While avocado oil is not as well known as olive oil, it’s just as delicious. Additional benefits of avocado oil include a high content of vitamin E which makes it great for skin and hair, oleic acid that is anti-cancerous and helps with weight loss and chlorophyll which is a strong detoxifying agent.

Here are few ways to add avocado oil to your diet:

  • Add a tablespoon to a smoothie.
  • Drizzle over a salad
  • Use it as a marinade.
  • Include it when baking.
  • Use it in homemade mayo.
  • Drizzle it over vegetables before roasting.
  • Top hummus off with it.
  • Drizzle over cold soups, such as gazpacho.

3. Infused Honey

http://bit.ly/2AIC6Qg

The fruit of bees is desired by all, and is equally sweet to kings and beggars. Infusing takes honey to another level with added flavours that pack a punch with the smallest of uses. But how to use infused honey?It can be enjoyed on fresh fruits, oatmeal, breads, desserts, smoothies, beverages, marinades and even drizzled over yummy homemade yogurt

      4. Quinoa Chips

http://bit.ly/2AO0XmD

In the quest of finding healthiest foods, it is nearly impossible to miss out on one of the best complete protein foods available – quinoa. This version of quinoa will ensure that you won’t crave for your packet of  Lays anytime soon. Super crunchy and filled with flavour, but no guilt when you reach the bottom of the can. We couldn’t ask more of a snack. (We love it with Indian food as a replacement to papad too!)

Fun Fact: While it is commonly known as an “ancient grain”, quinoa is technically not a grain or cereal grain, but a seed and does not contain gluten.

  1. Dried Goji Berry

http://bit.ly/2zb0i1G

Goji berries have recently garnered lots of attention due to their ability to make weight loss diets more efficient. They are categorized as superfoods, with a host of other benefits as well. Here is our favorite goji berries recipe for a delicious slimming, detoxifying drink:

Ingredients:

  • 1 spoonful dry goji berries
  • Lemon verbena leaves
  • Lemon zest (a little)
  • 3 cloves
  • Mineral water

Mix the ingredients together and leave for a few hours so that the water is infused with the elements. Drink a cup before every meal. It will not only speed up your metabolism but will also help you feel a bit satiated, which will reduce your appetite.

You also can make some tasty slimming goji berry juice. For this you’ll need:

  1. 1 Lemon
  2. 1 kiwi fruit
  3. ½ glass mineral water
  4. 8 dry goji berries

Juice the lemon and mix the juice with the rest of the ingredients in a blender until you get a smooth and delicious drink.

5 Unusual Products That Will Leave You Wanting More (Part 1)

  1. Masala Chai Gud

http://bit.ly/2AGzuDl

Inspired by the rural classic, this aromatic and flavourful beverage originated in India but is now popular in snack houses across the world. This Masala Chai Gud is the ultimate cheat in making your daily cuppa. It contains coconut sugar (healthier than regular refined sugar, and all the spices needs to make the perfectly balanced spicy ‘chai’. Simple heat up your liquids, infuse tea and add a spoonful of masala magic! Masala chai prevents one from body inflammation and helps beat fatigue.

  1. Bee Pollen

http://bit.ly/2hoqxGr

Bee Pollen is said to be an exceptionally nutritious food, and it is sometimes even labeled as “super food.” This pollen is extracted from honeybees who pack the pollen they collect from flowers into sacs. It is 40% protein by weight and is rich in vitamins, minerals and phytochemicals, due to which it can cure a multitude of health problems.

Confused how to use it? Here’s a quick and easy recipe:

Healthy Blender Drink :

Ingredients:

Place all ingredients in blender and blend until creamy and smooth.

Makes about 10 ounces – a light breakfast/meal for one.

  1. Rhododendron Chutney

http://bit.ly/2hpiKsrO

An edible flower indigenous to the Himachal region of India that blooms only from January to March. This chutney is traditionally made in Himachal homes and no where else. It’s like nothing else you’ll ever taste with a stunning spicy, earthy, floral taste. Best with any kind of crackers, breads or as an addition to a traditional thali,

Rhododendron is used to cure heart problems, high blood pressure, liver disorders. It increases red blood cells and is good for reducing anemia.

  1. Dark Chocolate Black Tea

http://bit.ly/2m0JDHS

This one is for all the chocolate and chai lovers out there.  We have something really interesting for you but with a twist! A deep delicious black tea with the finest cocoa powder. Chocolate and tea together bring together a depth of flavour that is sure to leave you wanting more. Great with milk or water based brewing – and especially perfect for winter morning when you can’t choose between hot chocolate and chai!

This ultimate “guilty pleasure” is good for you in many different ways as well –

  • Boosts immune system
  • Improves heart health
  • Helps to reduce risk pre-mature ageing
  • Gives relief from stress and depression
  • Improves learning abilities/memory

5. Jowar Puff

http://bit.ly/2jmi1vO

Globally, jowar (also called sorghum) is being touted as the “new quinoa” for its gluten-free, whole-grain goodness. But in India, it has long been a staple, especially in the western and southern parts of the country where it is ground into flour and used to make rotis, cheela, dosa etc. This is a new take on the humble jowar, perfect for snacking. Mildly flavoured to suit all palates, it is a guilt-free snack that is sure to make a home in your pantry!

Jowar is rich in fiber, high in protein & iron and is excellent for bone health

15 Amazing Facts About Indian Food

Ah Indian food! Our ultimate source of comfort, be it a bowl of dal-chawal or puchka from the street. But just as India is a land of many cultures, Indian food as we know it today is a blend of many influences, drawn from the rich and diverse history of the nation. On this Independence Day eve, let’s take a look at some interesting facts about Indian food:

  1. Many now staple ingredients of Indian cuisine like humble potato and tomato do not have Indian origins. They were bought to India by the Portuguese. Not only this, the Portuguese also introduced us to refined sugar. Before that fruits and honey were used as sweeteners – much healthier if you ask us!
  2. According to the Indian food theory, our food has 6 different flavours- sweet, salty, bitter, sour, astringent and spicy. A proper Indian meal is said to have a balance of all these flavours with one or two standing out.
  3. Love eating samosa? Here’s a shocker for you – samosa existed as ‘sambosa’ in the Middle East much before the 13th/14th century when it came to India.
  4. India is the land of rice that grows an unbelievable number of variants – white, red, brown, sticky and even black. Black rice is also known as Magic rice and is popular in Manipur.
  5. India is the largest producer of spices in the world (though this is hardly a surprise!). 70% of the worlds spices come from India.
  6. Everyone’s favourite chicken tikka masala as we now know it, was actually ‘invented’ in the UK. The British tamed down the spices in more traditional Indian curries and added cream to come up with the now-famous, rich, delicious preparation.
  7. The first Indian restaurant is said to have opened in London in 1809. There are now more than 9000 Indian restaurants and curry houses across the UK! In fact, there are now more Indian restaurants in London than Mumbai!
  8. Greek, Roman and Arab traders have contributed a lot to the first foreign flavours in the Indian cuisine. Who did you think bought the amazing saffron to India?
  9. Wikipedia lists nearly 200 types of Indian desserts!
  10. Rajma originally belongs to Mexico and is a staple there.
  11. West Bengal is the hub of Bandel cheese production. It is an Indian variety of cheese which is said to have been inspired by Portuguese.
  12. India is home to ‘bhot jolokia’ one of the hottest chillies in the world also called ‘ghost chilli’. It is grown in the North East states and is more than 400 times hotter than Tabasco Sauce.
  13. India has the lowest meat consumption in the world per person, which does not come as a shocker since 40% of the population is vegetarian.
  14. Naan is most often associated with Indian cuisine. However, it is said to have been brought to India by the Mughals and it has Persian roots.
  15. Who doesn’t like chutneys? Indian food is incomplete without this delicious side dish. But do you know the Britishers loved our chutneys as much as we do? In fact, they named one of the chutneys as ‘Major Grey’s’ and it is still sold in India.

Wishing you all a Happy Independence Day from the Foodstree team. We hope you liked this glimpse of the amazing, diverse culture we live in –  truly ‘Mera Bharat Mahan!’.

Our Top 5 Unusual Teas In The World

Matcha is not the only weird and wonderful way people drink their tea leaves. We trawled the internet and spoke to our fellow foodies about the strange, wonderful, rare or outright crazy teas they’ve had or heard of. The results did not disappoint. Presenting to you, our top 5 picks of the most unusual teas that we found:

  1. Panda Dung Tea

No there’s no actual dung in the tea, we promise. It’s actually a tea that’s fertilized specifically and only by panda poop. Since pandas absorb only about 30% of the nutrients in their food, the balance 70% is excreted, which is absorbed by the tea plants fertilized by it. An entrepreneur in China started this method, and people actually loved the flavour of the tea!

  1. Fermented Yak Butter Tea

This one is a Tibetan specialty, perfect for the chilly weather there. After making regular boiled tea from leaves, yak butter and salt (yes it’s a savoury tea!) are mixed with it and stirred continually for hours, until it’s homogenized and looks like a stew. It is said to have a high calorific value and warm up the body from inside.

  1. Yellow Gold Tea Buds

At around 105 USD for 50gms this tea is equivalent to buying a piece of jewellery! And for a reason – the tea leaves are coated in real 24-carat gold. What’s more it’s grown only on one particular mountain in the world, and harvested on one day every year, with special golden scissors, from a specific part of each plant, and is sold only in Singapore. Phew, talk about exclusive!

  1. Pu-erh

This is a type of green tea that is slowly and deliberately aged using fungus – think of It as the blue cheese of teas. This aging is said to give it a depth of flavour and texture that its addicts swear by. Pu-erh is mainly produced in the Yunan district in China, with the government officially only acknowledging teas produced there as authentic Pu-erh.

  1. Tieguanyin

This one is not as fantastical in its preparation – we’ve included it in this list however as it is by far the most expensive tea available in the world. At the fantastical price of 3,000 USD per kg, this is an oolong tea grown in China. Why is it so expensive? We’re not sure, but it is supposed to bring all five senses into play when it is consumed. Guess we’ll just have to try some to find out!

Special Mention: Kombucha is a Russian tea, famous for its sour taste. It is made from sweet, balck tea fermented with a mixture of yeasts and bacteria. Made famous now in the West by the likes of Gwyneth Paltrow and other celebrities, it is supposed to have many health benefits, including boosting immunity.

Matcha-do About Something?

The world seems to be obsessed with matcha. Beautiful people are knocking back shots of it at fashion shows. Gwyneth and her tribe are toting jars of it to yoga classes. Cafes are serving it in lattes and chefs are turning it into everything from soup to brownies. Japan’s most revered form of green tea has now become a must-have ingredient for the ‘wellness’ set. But what’s the truth behind the health claims? Here’s what you need to know if you want to join the green party.

What is matcha?

Let’s begin with what it actually is: matcha is essentially a stone-ground, powdered green tea. It originates from Japan, where the green tea plants for matcha are shade-grown for about three weeks before harvest, after which and the stems and veins are removed, and the leaves are processed and ground.

The main difference between  conventional green tea and matcha is that in traditional green tea, you consume the  essence of the leaf that is infused in water with the leaves themselves being discarded, while with matcha you are drinking the actual finely powdered leaves.

What are the health benefits?

One of the main reasons matcha is so wildly popular is that it has numerous health benefits. As one serving of matcha has the nutritional equivalent of 10 cups of regular green tea, it is packed full of anti-oxidants (including the powerful EGCg). These help to boost your metabolism, burn fat, increase immunity, detoxify your body, fight cancer and even slow down aging (phew that’s a lot!).

Matcha also contains a rare amino acid called L-theanine, which is a saviour for those who need a caffeine hit without the coffee jitters. Each cup of pure brewed matcha contains about 70g of caffeine – quite a kick. However, the presence of theanine helps the body process this caffeine better, inducing a calm, alert state of mind as opposed to the high and subsequent crash of coffee. In fact, Japanese monks have used it for centuries for meditation.

Does matcha taste sweet or savoury?

In a nutshell – both.  Our favourite compound Theanine influences the taste of matcha as well. This amino acid beings in a flavour of ‘umami’ – the fifth taste identified after sweet, salty, sour and bitter. Many people describe umami in different ways, but it is essentially a rich moreish flavour that is difficult to pin down but is adds a delicious richness and dimension to food.

The presence of ‘umami’ gives matcha a mellow, sweet, natural flavour, with moreish undertones. This combination of sweet and savoury makes matcha an easy match to use in cooking.

 

The last important thing that we’d like to tell you about matcha, is that it comes in various grades and qualities. Not every powdered green tea can be called matcha, and it is important to look for good quality to reap the health benefits. Always look for ceremonial-grade (high-quality, fit to be used in formal tea ceremonies) matcha, and keep a look out for the iconic bright green colour of the powder. If it’s yellowish or browning, it may not be in it’s prime or may be adulterated.

Shop original matcha here on our site!

“Avoca-I-do!” An All Avocado Restaurant in Amsterdam

The skyrocketing rise of the avocado in the past few years all over the world has been unmissable. And if this new eatery has anything to say about it – it’s here to stay. The trendiest ingredient of this decade now finally has a restaurant solely dedicated to it!

Three intrepid restauranteurs in Amsterdam have opened up The Avocado Show, where avocados are prominently featured in every single dish and aspect of the menu. Amazed? We were too. While avocados are obviously great on toast, in guacamole, in salads – we were curious to see how an entire menu had been built around the fruit. According to one of the founders Ron Simpson however “The possibilities are endless… Our only rule is that the dishes need to contain the green super fruit in one way or another”.

Some digging up on the internet, and talking to friends who had been there revealed a lot. Firstly, all the dishes are inherently Instagrammable (as evidenced from their over 71,000 followers on the platform). And secondly, each and every single dish truly heroes the avocado. For the savoury they have mini burgers served on avo-buns (!), avocado hot dogs, poke bowls, along with the more usual fare like tacos, toast and egg dishes.  One thing is certain, there is no shortage of choice. Even for dessert, you can choose between avo-shakes, avo-cakes and an avocado based mousse and ice-cream!

While the food and concept sure look like they have knocked it out of the park, the interiors of The Avocado Show evoke the feeling of walking into a rain forest. It’s a literal urban ‘jungle’ of sorts, with lush green foliaged  walls complemented by comfy pink sofas. Fun graphics relating to avocados cover the menu and coffee cups (as though we needed more reasons to put this on our must-visit list).

What are your thoughts on having avocado, all day every day? Would you like us to demystify and recreate some of the recipes for you here on the blog? Let us know in the comments below, or on our Facebook page!

El Diablo Restaurant – Who Needs a Grill When You Have a Volcano?

Summer is here in full force, and every time we step outside we can feel ourselves barbecuing in the heat. So while we’re on the topic of rising temperatures, let us introduce to you El Diablo, a Spanish restaurant that actually uses natural heat – from a volcano no less, to roast and prepare their food!

This unique restaurant is located in the Timanfaya National Park, situated on the island of Lanzarote off the western coast of Morocco. The area is famous for the Fire Mountains, or Montanas del Fuego, which were created when more than 100 volcanoes sprung up on the island.  El Diablo (which aptly translates into ‘The Devil) uses the literal fires from hell for its dishes, in the form of geothermal heat at 500 degrees Celsius that sears up the vents of the volcano that it is built on.

Constructing a restaurant atop such a massive heat source was no mean task. Architects Eduardo Caceres and Jesus Soto lay down 9 layers of basalt rock to stabilize the structure as digging a foundation was next to impossible. The vent itself is a hole in the ground on top of which food is placed on a cast iron grill to cook, and less than six feet below lies gently bubbling lava!

The menu here includes delectable local dishes as well as Continental fare, with tourists flocking here to especially try their volcanically grilled meats and fish (of course!). Along with a full meal, it is also possible to have the full volcanic experience by taking part in a tour to see the vent and grill. Dramatic cooking methods aside, the panorama from the restaurants windows is no less stunning, with its stark mountainous views.

What are your thoughts on this daredevil restaurant? Is it worth the visit? Let us know in the comments! To influence your decision – if the thought of lava shooting into the air might keep you from enjoying your meal, rest assured that the volcano has been dormant since 1824 and has been officially declared safe.

Mac ‘n’ Cheese Burger Bun

What could be better than biting into two of your favourite foods at the same time?

Imagine this – gooey, melt-y mac n’cheesiness with crunchy exterior,  a delicious patty, fresh tomatoes, crunchy lettuce, some more cheese (is enough ever enough?), a touch of Sriracha or Peri-Peri ketchup… You get our drift. A spin-off of the ramen burger trend, this bun seems like a match made in heaven. Without further ado, let’s get down into the nitty-gritties. You will need –

For the Mac’n’Cheese:

  • ⅔ cup Parmesan, grated
  • 1 cup cheddar Jack cheese, shredded
  • 1 cup medium cheddar cheese, shredded
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 1 box macaroni, boiled
  • 2 cups heavy whipping cream

For making the bun:

  • 1 cup flour
  • 1 cup coarse panko bread crumbs
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 2 eggs, whisked
  • Oil for frying

 

In a saucepan over low heat, simmer the heavy cream until reduced by a third (the cream should lightly coat the back of a spoon). Add in the three cheeses and whisk thoroughly. Remove from heat. Place the cooked pasta in a large mixing bowl and pour the cheese sauce over the pasta. Season with salt and pepper, mix until well combined, and let it cool to room temperature.

Line baking tray with buttered parchment paper. Pour the prepared mac ‘n’ cheese onto the lined tray and spread out evenly; cover with another piece of buttered parchment paper. Place flat inside freezer for approximately 1-2 hours or until hard.

In 3 bowls make the following mixtures: Bowl 1 – whisked eggs; Bowl 2 – flour, half of the salt & pepper; Bowl 3 – breadcrumbs and the remaining salt and pepper. Remove the frozen mac’n’cheese as either use a cutter/katori to cut out buns of the required size, or use your hands to break and form the buns as per your requirements. Dip the formed discs in the 3 bowls in order – 1,2 and then 3.

In a large skillet, heat oil over medium heat. Once the oil is hot, fry the discs in batches, cooking them for approximately 2 minutes on each side until they become golden brown. Remove and set on a paper towel-lined plate to let the oil drain out.

Foodstree Pro Tip:

You can add a little extra to your mac’n’cheese mixture to take your bun to a new level. We’re thinking some spices – paprika, oregano or parsley? Or if you have a favourite cheese (that melts well) substitute one of the three recommended here!

Waffle Pops – Recipe & Exciting Toppings

If you’re anything like us, and can never decide whether to go for the Nutella, strawberries, maple syrup or ice-cream (or all of them) with your waffles, this is the ultimate solution. 

Waffles have been a brunch staple for ages, and every household has their go to recipe. The beauty of these waffle pops lies in their presentation not composition! By making regular waffles bite-sized and portable, the scope for variation in toppings is endless. Here’s our favourite recipe to get the crispiest waffles known to mankind before we get our creative juices flowing with the toppings.

via delsih.com

You will need:

  • 3/4  cups flour
  • 1/4 cup cornstarch
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1+1/2 teaspoons sugar
  • 1 egg
  • 1 cup milk
  • 1/3 cup vegetable oil
  • 3/4 teaspoon vanilla extract

Combine the dry ingredients – flour, cornstarch, baking powder, baking soda, salt and sugar – in a bowl and mix well. In a separate bowl, beat the egg yolk with a fork and add the milk, oil and vanilla. Add this mixture to the dry ingredients and let the mixture sit for 20-30 minutes. In the meanwhile, whip the egg white still stiff peaks form and gently fold into the mixture right before spooning onto waffle iron. Cook until golden brown and crisp on the outside.

Once waffles are taken out and cooled enough to handle, take a biscuit cutter/katori/bowl or anything else and press them into the waffle to cut out even shapes. You can use your hands to break them into uneven shapes too, for a more rustic look. For the last step, gently slide in a lollipop stick or ice-cream stick (depending in the size of your cut-outs) and voila!

Foodstree Pro Tip:

Cornstarch in waffles? Yes! That’s one way to make them super crispy. The second is whipping the egg whites into stiff peaks. This helps to incorporate air into the batter, so that the waffle is light and fluffy from inside and crunchy on the outside.

Toppings:

Let’s get to the fun part! Once your basic pops are ready you can go wild with the toppings. After a lot of brainstorming, here are the Foodstree team’s favourite suggestions:

  • Spicy Honey – Add some Siracha, Tabasco or Peri-Peri to honey in a 1:3 ratio and drizzle all over
  • Vanilla Marshmallow – Melt vanilla flavoured Marshmelts and dip the pops into it. For some colour, use rainbow sprinkles on top.
  • Oreo Cookie Mint – Slather in Oreo Cookie Butter, dip into crushed oreos and drizzle with mint chocolate sauce
  • Cranberry Almond – spread some almond butter, and then roll onto dried cranberries. Drizzle with chocolate to finish off.
  • Cereal Burst – Dip into honey, and cover in your favourite cereal – Frosties, Froot Loops, Chocos it’s up to you! Optional: Add nuts or chocolate drizzle

Remember – these pops are a blank slate! You can garnish, decorate them into whatever takes your fancy. Hint: these could be useful for theme-based occasions too as they’re so versatile. All ingredients can be found on Foodstree.

5 Coachella Foods That You Need To Know About

Coachella – the mecca of flower crowns, boho ‘bindis’ and outrageous outfits. Formally known as the Coachella Valley Music & Arts Festival, it attracts around 125,000 people each year – including some of Hollywood’s A-list stars – to the middle of the Californian desert each April for two much-awaited weekends. While fashion and music are certainly the main draw for this festival, the food here is always ‘on fleek’ too!

Since we’re right in the middle of this year’s festival and the food Instagrams are already going viral, let’s look at five of the most innovative and talked about Coachella dishes:

waffle pops foodstree

 

1.Waffle Pops

Easier, crunchier and more versatile than cake pops, waffles finally get the lollipop treatment that they always deserved. Simply put, they’re no more that waffles on a stick but it’s the variety of toppings, both sweet and savoury, that have us ogling. Whether it’s the staple Strawberries & Chocolate, or the more pioneering Cinnamon Toast, Smores or Oreo Cookie Crunch flavours – we can’t wait to try some of our own.

Check out @sweetcombforts in Instagram for more inspiration.

 

 

 

 

 

 

 

Mac'n'Cheese Burger

 

2. Mac’n’Cheese Burger Bun

Yes please and thank you very much! Who needs bread for your burger, when you can get a bun made of Mac’n’Cheese. Filled with soft, cheesy, oozy goodness and a crispy breadcrumb exterior, this one of a kind delicacy is sure to up any burger game.

Take a look at @pigpendelicacy for more.

 

 

 

 

 

 

 

 

Churros

 

3. Cereal-encrusted Oreos

As if plain churros weren’t sinful enough, the folks at Coachella have gone a step ahead and smothered them in all manner of delicious things and served them with ice-cream. Our favourite would definitely have to be the neon-coloured Fruity Pebble studded churro. Other enticing flavours we saw include Cookie Crunch, Mint Chocolate Chip, Caramel and Strawberry Shortcake.

Visit @ridgeschurrobar if you want to test your resolve to eat healthy.

 

 

 

 

 

 

 

chana masala frech fries foodstree

 

4. Chana Masala Fries

Chana masala, French fries – what’s not to love? We’re amazed how this isn’t a thing already. In fact, why limit yourself to chana masala – there’s a whole host of Indian flavours that would pair fabulously with fries. Badaam chaat, paneer tikka, cheese & sheesh kebab – the variations are endless.

Look at @badmaashla on Instagram for more fusion food.

 

 

 

 

 

 

 

 

kimchi quesadilla foodstree

 

5. Kimchi Quesadilla

Mexi-Korean is definitely a kind of fusion cuisine we haven’t heard of yet! This Kimchi Quesadilla is filled with melting cheeses and caramelized buttery kimchi. Judging by how quickly this has become popular, we’re sure that this unusual mix of flavours is sure to please.

Kogi BBQ are the mastermind behind this invention.

 

 

 

 

 

 

 

If you’re anything like us and can’t wait to try everything out  – stay tuned as we’ll be experimenting and uploading recipes soon!