Table of Measure

1 Teaspoon Essence =
½ to ⅔ teaspoon powder
½ to ⅔ teaspoon Extract
½ to ⅔ teaspoon Alcohol Free Extract
1 medium (15-16cm) Vanilla Pod
Vanilla Seeds 'pea size ball'
1 teaspoon Paste

Also see Cooking tips

Coriander vanilla sauce


  • ½ cup onions, sliced no larger than 5mm thick
  • ¼ cup celery, sliced no larger than 5mm thick
  • 3 tablespoons coriander seeds
  • 1 large vanilla bean
  • 1 bay leaf
  • 6 fresh thyme sprigs
  • 2 teaspoon butter
  • 1 teaspoon minced fresh garlic
  • vegetable stock (both) as needed
  • salt


  • fish stock (as needed) with 1 cup fresh oyster juice
  • chicken stock as needed


Melt the butter over low heat in a large sauce pan and add the onions, celery, and garlic. Split and scrape the vanilla bean and add both this and the empty pod to the onions and celery along with the thyme sprigs and bay leaf. Season lightly with salt. Cover the pan and allow the ingredients to start sweating (turning limp).

In a small dry pan, toast the coriander seeds over high heat until they become fragrant and start to smoke slightly. Combine with other ingredients and finish sweating the mixture (covered) until the vegetables are translucent. Do not allow them to take on any colour.

Add enough vegetable stock to cover all of the ingredients by 12.7mm to 25.4mm. Increase the heat to a simmer and allow the sauce to simmer and reduce to ½ to ¾ of the original volume. Do not allow the sauce to boil.

Once sauce is reduced, carefully strain through a fine mesh strainer on damp cheesecloth discarding the ingredients. Season the sauce to taste with salt. If you desire a little more richness or if the sauce is over-salted, whisk in butter 1 tablespoon at a time over low heat.

Optional: Depending on what you want to serve with, you may change the liquid used to match that protein. For example, if this sauce is going on a cilantro braised pork chop, then make sauce with chicken stock.

Noodle & vegetable stir fry


  • 500g noodles (or cooked pasta)
  • 6 cups water
  • 2 cups chopped cabbage
  • 1 ½ cups chopped baby carrots
  • 1 chopped zucchini
  • 2 cups chopped spinach
  • 2 tablespoons oyster sauce
  • 1 teaspoon Vanilla Extract
  • 3 teaspoons Oil
  • Salt to taste


Put the noodles in a large microwave container with water and cook for 5 minutes.
Drain well and put aside.

In a large skillet, heat the oil on medium to high and add noodles. Sauté the noodles for approximately five to seven minutes until they start to look golden brown. Add cabbage, onions, and carrots. Season the vegetable with seasoning and stir for about three minutes. Add the zucchini, spinach, oyster sauce and vanilla extract. Season with salt to taste. Stir for about three to five more minutes. The vegetables should be el dente. Remove from heat and serve immediately.

Vanilla Ice Cream


Yield approx. 3 litres

  • Milk - 480ml
  • Heavy cream - 480ml
  • Split vanilla bean - 1 each
  • Sugar - 225g
  • Egg yolks - 8 each


Heat milk and cream with vanilla bean; allow to steep, remove bean, scrape out seeds and add back to milk if desired.

Combine sugar and egg yolks; temper and add back to milk-cream mixture

Cook mixture, stirring constantly, until nappé (mixture coats the back of spoon); strain and cool immediately.

Freeze in the usual manner; add garnish just before ice cream is finished.

Store, carefully wrapped, in the freezer.

Vanilla Sauce


Yield 1.5 litres

  • Milk - 480ml
  • Heavy cream - 480ml
  • Vanilla bean - 1 each
  • Sugar - 115g
  • Egg yolks - 225g


Heat milk, heavy cream, vanilla bean, and half of the sugar not until it boils (take to 90°C). Remove the vanilla bean and reserve for other uses.

Combine egg yolks and the rest of sugar, then temper with part of the boiling milk while stirring constantly.

Pour egg mixture into the remaining milk and return to the heat.

Stirring constantly, cook slowly to stage of nappé (mixture coats back of spoon) or 80°C

Remove immediately from the stove and strain directly into an ice bath.

Chocolate Sauce


31 plates (30g portions)
20 plates (45g portions)

  • Heavy cream - 480ml
  • Honey - 60g
  • Vanilla Extract to taste
  • Chocolate, melted - 380g


Combine heavy cream and honey, bring to boil, remove from the heat.

Add vanilla extract and chocolate, let cool.

Alternative preparation

Mix 1 liter Vanilla Sauce with 340g of semisweet chocolate when sauce is hot. Let cool and serve.

Cinnamon rum syrup


  • Orange juice - 480ml
  • Water - 1.4 litres
  • Sugar - 1.2 kg
  • Cinnamon sticks - 1 to 4 each
  • Vanilla Extract - 1 teaspoon
  • White rum to taste


Combine all ingredients except rum; bring to boil, simmer for 5 minutes and remove cinnamon sticks.

Add rum away from the heat.

Let cool.

Date & label then refrigerate for future use.

Angel Fish


Spread Vanilla Paste or a ½ tsp Vanilla Powder on the flesh side of the filleted Angel Fish. Fry with equal parts butter and olive oil. Place fish with flesh side facing down into the pan, fry until halfway cooked, remove from heat and place lid on pan for 1 or 2 minutes which will allow the fish to separate from the pan( unless you are using a non-stick pan). Once fish has loosened from the pan turn over once skin side down, remove lid, complete cooking. Remove from heat, place lide on pan for 1 or 2 minutes which will allow the fish to separate from the pan. Ready to serve.

Pumpkin / Butternut


Place ½kg Pumpkin in foil, add butter and 1g Vanilla Seeds or 1 tsp of Vanilla Paste or ½ tsp Vanilla Powder. Place in oven or on coals during braai until cooked test with toothpick. If you prefer your pumpkin sweetened Vanilla Grinders are also applicable.

Gem squash


Boil as per normal. After halving and removal of pumpkin seeds add dollop of Vanilla Compound butter (8g vanilla powder to 500g butter/margarine) or Vanilla paste while hot or some sugar can be sprinkled on squash if preferred. If you prefer sugar with your gem squash a nice alternative is our grinders which can simply be ground on before serving hot.

Compound butter

1 glass tube 8g Vanilla Powder mix with 500g butter/margarine. Mix thoroughly through. Roll in tubular shape, wrapped in foil. Place in the freezer use when necessary.

Sweet potatoes

Place sweet potatoes in oven dish, drizzel ½ tsp Vanilla Paste over each sweet potato. Roast in oven until cooked and crispy. Serve.