Coconut

One of my favorite guilty pleasures is the Bounty chocolate bar (yummy! says my wife)  – why you ask – it’s because of the coconut. Soon after relocating to South East Asia I got to explore more about coconuts and the tropical tree itself. The term coconut can refer to many things: the entire coconut…

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Komang Skradayasa: When you have a great drink in your hand with good people, you’re always going to have the best time.

Komang is very talented bartender who is based in the middle of Bali Island in a haven called Ubud. Komang is the head mixologist/bartender at Room4dessert which is owned by Will Goldfarb. Don’t let his age fool you, he’s been working with spirits since before he could drink. His skills and hospitality as a bartender…

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Cocoa aka Cacao

I don’t know about you, but I personally love dark chocolate. On a recent trip to Bali with my family, we visited a chocolate farm and learnt how chocolate is made. The kids loved the activity and as a bonus they got to take home their handmade chocolate bars. So what is Cacao? Cacao, cocoa,…

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Cascara aka Coffee Cherry Skin

While working on a project in Hong Kong, I visited several coffee and tea shops where I came across tea made out of coffee fruit skin. This tea is called “cascara” and has pleasant floral, yet dry and leathery undertones. Let’s find out more. Cascara is commonly taken in coffee producing countries such as Bolivia, Yemen and…

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Nutmeg & Mace

Once upon a time, nutmeg was one of the most valuable spices. It has been said that in England, several hundred years ago, a few nutmeg nuts could be sold for enough money to allow one to live comfortably for the rest of their life. What we know as Nutmeg, is actually the hard brown…

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