Strawberry, rhubarb and rhum

23-01-2016---drink22 lemons (juiced)
5.5 oz El Dorado 12 year
2.5 oz Iron Works strawberry rhubarb liqueur
1.5 oz Coconut syrup
Yield: 5 glasses


Coconut Macaroon with dark chocolate

A delicate, delicious little bite of a cookie. And most importantly when hosting a large group with dietary restrictions, they are both gluten-free and dairy-free.

Ingredients :
200g shredded unsweetened coconut
1/3 cup sugar
2 table spoon cornstarch
1/3 cup liquid egg whites
90g of dark chocolate


1. Pre-heat the oven to 350F.
Combine the sugar, cornstarch and coconut in a bowl.

2. Add the egg whites.

3. It will look like it’s not enough liquid, but just keep mixing, it will coat everything.

4. Form balls about the size of a golf ball. Press firmly so the mixture sticks to itself. Put on a baking tray lined with parchment paper. Aim for 16-18 macaroons per recipe.

5. Bake for 15 minutes. The coconut should just be turning golden on top.

6. Allow the macaroons to cool to room temperature. Meanwhile, melt some chocolate (temper it for a shinier final result).

7. Dip the bottom third of the macaroons into the chocolate. Return to the parchment paper lined tray and allow to set, at room temperature, for 1 hour.

8. Plate and serve.

Coconut Soup

A thick rich Thai style coconut soup, very easy to prepare and very, very filling. It’s also very versatile and could accommodate more vegetables (bell peppers, sprouts, etc.).

Fish sauce is very strong, so add gradually while tasting. It mellows out a bit as it cooks, but still get a feel for it as you go. Adjust the spice levels to your liking too.

I might experiment with less coconut milk to make a lighter version.

3 Thai chilies, seeds removed
2 stalks of lemongrass
2 cans of coconut milk
2 cups of chicken broth
1 package of rice noodles
2 carrots, shredded
1 tea spoon of curry spices
1/2 tea spoon fresh ginger
2 table spoon fish sauce
Juice and Zest of 2 limes
8 chicken, boneless, skinless and cut in bite sizes.
Salt and pepper



1. Spoon some of the coconut cream from the top of one of the can into a large soup pot. Add the  curry spices and heat until fragrant.

2. Add the rest of the coconut milk, the lemon grass stalks, peppers, chicken broth and ginger. Bring to boil. Be careful, the coconut milk will bubble up and try to boil over, like regular milk.

3. Reduce the heat to a simmer and add the chicken.

4. When the chicken is cooked, add the rice noodles, the lime zest and juice and the fish sauce. Adjust the seasoning as you go.

5. Once the noodles are fully soft and almost transparent ladle into bowls and serve hot. You can add green onions as decoration and added texture.