There's a new coffee in town... and it's amazing!
There's a new coffee in town... and it's amazing!
We created quite a stir last week when, on a bet, I whipped up this scrummy vegan avocado chocolate cake:
Reviews were mixed: delighted at the fluffy creamy delicious vegan treat, and revolt that it had sold out quickly to those few early birds and not enough sleeper-ins managed to get a piece.
So by incredibly popular and hostile demand, I present to you my avocado chocolate cake recipe*.
3 cups of plain flour
10 tbs vegan dark chocolate powder
2tsp baking soda
2tsp baking powder
pinch of salt
1/4 cup coconut oil
3 ripe avocados - mashed NO LUMPS
2 cups water
2 tbs white vinegar
1 vanilla pod
2 cups castor sugar
2 cups icing sugar
There you have it! Give it a try for yourself and send me in some photos of your handy work! I am also available to knock together incredibly rough recipes for your next cook-book.
I've had a request for a gluten-free version of the avocado cake: if anyone has any of THOSE recipes floating about I could probably use all the help I can get! Send them in on Facebook or tag us on insta or email me at: firstname.lastname@example.org
*recipe was DEFINATELY stolen off some long lost source online - if you are the original owner please feel free to claim it as your own.
**get a glove and pass the avocado through a sieve. don't waste time and energy stressing with a potato masher because it really isn't going to work. i've tried. more times than i'd like to admit
***pro-tip: toss the used vanilla pod in a jar of sugar to make your own vanilla sugar to use next time! vanilla pods are even more expensive than avocados so you don't want to simply be throwing them on the compost
Ever the skeptic, and no stranger to overly-theatrical eye-rolling, I'd be lying if i didn't admit I had to suppress a guffaw when I heard where Butterworth & Son's new single origin was landing from.
There has been much excited tittering amongst the specialty coffee community for a few years now about a potential revival of D.R.C. Bourbon varietals. Many largely unimpressive sample bags have crossed my path in the past so I tend to pay no mind to it: excited tittering is almost more important than the coffee in this industry.
Blissfully ignorant to progresses made more recently, I had a search for the Sopacdi Cooperative website - I won't provide a link to the page I was directed to by a California-based coffee blogger (ALWAYS check your links people!). Suffice to say, further investigation was required...
Some hurried digging, before Harvey walked in and started questioning what he was actually paying me for, uncovered this vastly more helpful factsheet about the women who work on the Sopacdi farms, as well as a very interesting blog entitled "Coffee and Conflict" from one of the charity groups working with the women which provides a little background into the D.R.C. coffee trade, and how the Rwandan conflict affected the industry, it's farmers and their families.
The coffee itself arrived with what is arguably their best label design yet - and was carted straight upstairs to Harvey's Coffee School (yep, this is a real thing) for cupping and analysis.
Overall the guys scored what we're lovingly referring to as "The Dr" an 88. Mild pointed acidity and a clean cup, with fruity flavours, The Dr fell down on mouth feel and aftertaste.
Meanwhile, downstairs, The Dr found itself incorporated into both our Flat Whites and Long Blacks just fine, however it's definitely the pour-over where he really does his best work. I found The Dr, when filtered, mild and fragrant. He has definite honey notes and reminds me of waking up to the smells in my dad's kitchen in far north Queensland, roughly two-dozen girlfriends ago, when fresh squeezed grapefruit juice, home-made croissants and fresh coffee was the diet of choice.
I never liked that girlfriend, but for the same reasons, I like this coffee. They both sneak in and get under your skin. In an industry that seems to have forgotten there is good African Arabica to be found that isn't Sidamo or Yirgacheffe, The Dr provides a refreshing escape from the daily grind.
Butterworths' D. R. Congo will be available at Honey + Harvey for the duration of March (supply dependant, of course). Ask me any time Mon-Fri if you'd like to try it on the filter for free, and please leave your comments and feedback!
We held our first ever vegan special last weekend and my oh my what a brilliant couple of nights it was! We had an eclectic mix come through of both vegans and non-vegans alike. Some people we're part of our hard-core following, who show up several times a week, at all hours eating and drinking their way through all three of our menus, and some we'd never seen before. Some walked down from their homes nearby and one couple even travelled from Bury St Edmunds to check it out.
Obviously we'd hoped it would be successful - what we weren't expecting was the volume of enquiries into why we don't "normally" cater to vegan diets. The simple answer is: we do! Perhaps we don't talk about it as much as we do our GF offerings, but it's all there.
Like most days in H+H everything starts with the coffee. We have soya, almond and oat milk on offer for all of our hot drinks (if you haven't tried an oat milk-matcha, you haven't lived!). For those of you counting at home, thats more options of non-dairy milk than we stock in dairy milk!
Our breakfast menu includes specifically designed options that fit into the "vegan" box. The fruit porridge is made with coconut milk, the avocado on toast with chilli-roasted pumpkin seeds is our own take on classic vegan fare (yes our home-made sourdough is vegan-friendly) and the butternut squash, although sounding terrifying with the addition of "dukkah" is probably the tastiest dish on the whole menu. With our skilled chefs on site cooking fresh, we're happy to bend to any dietary needs you throw at us.
For lunch we have a selection of salads, hot bakes, sandwiches, soups and specials, 6 days a week. Our rule is that at least one salad/bake option is vegan-friendly (some days its all four), the soup is almost always vegan friendly (with the exception of the honey/mustard root veg - which contains, obviously, honey), and two out of three jacket potato specials are also vegan.
For what it's worth, our organic chardonnay is a crowd-favourite amongst vegans as well.
So why is this variety such a well-kept secret? We don't know. Harvey's vision dictates that whether big or small, everything we do, we must do "really really really well". The vegan-options-only menu was labour of love for both Dan who designed it, and myself, who had to sample everything (for quality control purposes). We we're all proud of the menu and knew that the food on offer would surpass anybody's expectations, so we yelled pretty loud about it.
Woodbridge as a whole has taken a giant leap towards fresh/organic/flavoursome food in recent years. This is clearly reflected in the stunningly vast array of delicious and healthy meals in ample supply accross the town. (Head over to one of our favourite local foodie's instagram pages if you're ever in need of inspiration https://www.instagram.com/fooddiaryhomeandtravel/). We like to think we keep up with the way the people we care about like to eat and drink, so if there's ever anything we can do for you, just ask! You might be surprised how accommodating we can be.
The Vegan Special menu will be updated and repeated once a month from now on.