When Cook and Nelson explained their new food “hamper” concept, my interest was definitely piqued.
But on actually receiving it, un-packing it and gleefully experimenting with all it’s products, I have no problems in screaming my support of this concept! You’d be hard pushed to find anything similar on the market presented with such outrageous attention to detail. This is a foodie/visual persons dream gift with 9 top end, artisan products plucked and packed from all corners of the world ….and that’s only the start of it!
Just to reiterate, it’s not I who is the cook in our household.
While I do more than my fair share of the eating and food based opinion giving, it’s T who has a real passion for it and it was like this box had been curated especially for him. Over a few weeks we played around with the hamper goodies, skimming bbqed crayfish with Bloody Mary Salt, and a splash of Chilli Pepper Hot Sauce. That. Was. GOOD!
Another evening, fillets of salmon got a smothering of honey mixed with the Harissa Chili Paste, and again, this was a tasty success.
Last week, in the midst of our working week and with the back door construction zone we have got going on, we made our move on the ultimate yumbo meal putting to work our three favourite products (to date.)
Using our go-to Buttermilk Chicken recipe by Donna Hay as the base, we then ramped up the marinade with cayenne pepper AND a really healthy dose of this INSANE maple syrup. That’s right folks, on further research we discovered heaps of sweet but savoury fried chicken recipes which obviously meant that we adopted a southern drawl and I went to dig out my Kenny Rogers playlist.
A while ago we picked up a pretty cheap little deep fryer and we got this heated up on the (remnants of the) back porch – but if you were to give any of this a go, you can fry in a deep pot of oil on the stove like normal.
To serve I drizzled some more maple syrup over the crispy pieces as well as some of the chilli pepper sauce. YUmmmmmmm!
This was offset with a simple coleslaw, mixed with the creamy by tangy Lillie Q’s Ivory Sauce (something we use daily at the moment!) and before settling back to enjoy.
Thanks to Cook and Nelson for giving us the chance to go on a total culinary adventure. The Cherry Blossom Shoyu is in the cross hairs next…and I’m thinking crayfish again MMmmmm.
Wondering why we shared this with you? I’m personally not one to keep good local ideas a secret and this box needs to be put on a pedastil!
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