One of my favourite aspects of blogging is supporting local businesses and trying new products. Alex from Little Box of Yum provided me with one of their boxes to sample and I loved the concept and products so much that I had to share it with you.
Little Box of Yum is a food discovery service that aims to provide people with new, delicious products to try. Each month, Little Box of Yum puts together a Discovery Box and sends it to their customers, which include items such as gourmet sauces, handmade chocolates, imported speciality foods, and other treats you wouldn’t typically be able to find at your local supermarket but are made locally in Australia.
One of my favourite aspects of Little Box of Yum is that within each box is an accompanying Discovery Booklet that provides recipe ideas as well as backgrounds on the producers and their products. This discovery booklet provided a different prospective from other gourmet food boxes, as learning about the people behind the businesses and their products was an added aspect of the discovery. Since receiving this box, I’ve fallen in love with a few of the products that was supplied and have since ordered items online or found them in my area to buy.
For the month I received the Little Box of Yum, I discovered SpiceZ Sri-Lankan Chicken Curry Mix, Baylies Dipping Crackers, Squid Ink Linguine made by Pasta Riviera, Stolen Recipe Watermelon and Raspberry Ice Tea, Currong Comestibles Spicy Riberry Chutney, Spun Fairy Floss and Alice Langton’s Rich Chocolate Truffle Sauce.
SpiceZ is a boutique Spicery in the beautiful Koah Valley in Far North Queensland. I made this Sri Lankan chicken curry mix and it blew A and I away – the flavour within this curry was amazing! It’s strong but not overly spicy and I loved that this curry pack enabled me to feel as though I was making a curry from scratch, as I was provided with not only a bag of flavouring herbs and dried chills but also a sachet of ground spices. If you’ve ever made a curry from scratch then you’d know that there’s usually a whole bunch of spices used and SpiceZ allows you to still make a curry this way, but without the fuss of buying each spice.
The recipe was easy to follow and adaptable (I didn’t use the 1.2kg of chicken pieces it called for but instead only 4 pieces), and I particularly loved the ‘Hints and Tips’ at the end of the recipe card which provided help if you wanted a milder or hotter curry.
I’m so glad we were able to discover SpiceZ Curry Kits and since this discovery I’ve bought quite a few of the other curry kits available and highly recommend these curry mixes.
Baylies Dipping Crackers
Baylies is situated in rural South Australia and produces fine quality gourmet products using the finest ingredients South Australia has to offer. Baylies makes their own lavash with Australian EVOO from a local producer, fresh Australian unsalted butter and unbleached Australian flour, which are then turned into Baylies Dipping Crackers.
These dipping crackers were not typical crackers and I enjoyed the lavash taste and texture to them, as well as the fact that these crackers are produced with high quality ingredients.
While A and I were in Venice last year, we enjoyed a Venetian favourite – squid ink pasta. When I received this packet of squid ink linguine in the discovery box, I wasn’t quite sure how to best utilise the flavour of the squid ink. After a call out on my twitter feed for recipe ideas, Yvonne from Red Hot Spatula mentioned crab, chilli and pine nuts. I loved her suggestion but wanted to make it as simple as possible, in order to best replicate the Venetian version I enjoyed last year, so I asked if a chilli, garlic and pine nut pairing would work. Once I got the nod, I set to work.
I made this pasta one night with a large bowl of green salad and it went down a hit with A. It was the perfect mid-week meal as it was really quick to make and substantial. Even though it was a dry pasta, once heated it still have a subtle squid ink flavour to it and an excellent texture. I’d definitely buy this product again. (On a side note: Pasta Riviera currently produce over 16 different flavours of long and short dry pasta, fresh pasta and frozen filled raviolis and tortellinis. You might find one of their products in independent supermarkets, deli’s, butchers and fruit shops throughout Australia).
I love iced tea (so much so that I even perfected my own recipe) but feel guilty for drinking too much of store-bought iced tea due to the high levels of sugar added. Stolen Recipe however use fruit juice to sweeten their ice tea instead of sugar. Within the discovery booklet, there was a cocktail recipe that featured the Stolen Recipe ice tea and using this recipe as a guide, I made my own cocktail using the Stolen Recipe ice tea, fresh strawberries, vodka and ice, which I then mixed in a blender. Great for a warm summer day!
Riberry is a tree that produces small, spicy fruits that are considered bush food. Due to the rich spicy flavours, Riberry is particularly suited for chutneys and sauces. Currong Comestibles has made a spicy riberry chutney that is a great accompaniment to roasts, sandwiches and cheese platters. Dedicated to creating unique foods with native Australian ‘bush tucker’ ingredients, Currong Comestibles aims to create new and delightful authentic flavours.
This chutney is definitely an unusual flavour but its uniqueness is a winning factor – try it if you are looking for something a little different to add as a condiment to your roasts or cheese platters.
As a kid, I loved fairy floss and would overdose on it as a kid. Spun Fairy Floss spins over 100 natural fairy floss flavours using top quality Australian cane sugar. In the Little Box of Yum, I received the crème brulee flavour, which amazingly replicated the flavours of a crème brulee very well. As there are no artificial colours of flavours used, I found that the Spun Fairy Floss doesn’t keep long in the pantry but it’s a perfect excuse to eat it quickly! (Oh, it’s also vegan, gluten free, lactose free too!) (Unfortunately, at this time you can’t order the fairy floss online as they have relocated from Queensland to Melbourne late last year. Hopefully the online store will reopen again soon!)
Alice Langton’s sauces are hand made in Victorias’ High Country in small batches and are made with all natural ingredients and no preservatives or additives. Alice Langton’s sauces only use the very best quality ingredients, for example French liqueurs from the houses of Cointreau, Grand Marnier and Marie Brizard; Swiss or Belgian chocolate couverture; rich Cocoa powder that is high in cocoa butter content; pure, clean, Australian sugar, fresh dairy cream and butter; corn syrup from the USA and fresh Australian sun ripened, fruit.
This rich truffle sauce has been one of my favourite discoveries from the box, as it is unlike any other chocolate sauce I’ve tried. It’s thick, rich and has a delicious chocolate taste to it. I’ve mainly been adding it to vanilla ice cream with a banana – it makes for an excellent dessert.
I am so impressed with the products included within my Little Box of Yum and each month I look to see which products are featured. An added aspect of Little Box of Yum is the financial value, as they aim to keep it affordable yet special, so you can enjoy gourmet food, without breaking the budget.
Little Box of Yum offer a choice between a single box at $40 (+$8 postage) or a subscription for a box each month at $38 per month (+$8 postage). Their website makes it very easy to order online.
Many thanks to Alex from Little Box of Yum for this complimentary gift.