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Go to .nz to see the full range, plus a selection of recipe ideas for bringing each sauce to life. They're all perfect with whichever protein you prefer, and recipes are available on the site.Ĭassia is also offering spice kits – ideal if your spice cupboard could do with a refresh – plus spice blends and, for those who really miss the restaurant experience, candles to bring home the signature scents of Cassia and Sid at the French Café. Each jar will feed four people – simply open them up, cook your choice of protein, then add the sauce.Ĭhoose from korma (a mild sauce made with almond and cardamom), makhani (a butter chicken style sauce, but made with cashews to be creamy, and vegan-friendly), and karahi (a spicy tomato-based sauce).
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They're made with the best fresh ingredients and have a shelf-life of four months. Sid Sahrawat's sauces are made from the same recipes that are served in Cassia's dining room and are all gluten-free and dairy-free. No one makes a curry like Cassia, and now you can enjoy them straight from your own kitchen. Be the first to review Doozy Vape Tropix Nic Salt Fiji- 10ml Cancel reply. Photo / Supplied Sid Sahrawat's Cassia curry sauces Peter Gordon's Homeland has launced a range of condiments and snacks. You'll also find dukkah, granola (the same recipe that you'll find on the breakfast menu once Homeland opens to diners again), a miso caramel sauce and lemon yuzu curd, vanilla-glazed shortbreads and head chef Nagaraju Sunkara's Gun Powder (which can be sprinkled on just about anything). The new range was always part of the Homeland plan, but Auckland's most recent lockdown pushed it up the priority list. Among the range are the XL spicy cheese straws (level up your cheeseboard), spiced nuts and seeds (which featured on the menu of Gordon's Marylebone eatery The Tapa Room, and totally moreish with a cold brew), and the addictively garlicky kawakawa pesto, with kawakawa harvested in Mt Eden and blended with NZ pine nuts and olive oil.įor the condiment that will go with everything, try Peter's Sweet Chilli Sambal - in The Sugar Club cookbook, this was added to grilled scallops, but it goes beautifully with anything you'd like to spice up, from a fried egg on toast to your lunchtime sandwich, mixed with a little mayo. The restaurant is shut and the cooking classes can't go ahead, but Peter Gordon and his team are still hard at work in the kitchens of Homeland, the restaurant, cooking school and community hub Gordon co-launched at between lockdowns in 2020. Peter Gordon's Homeland snack packs and condiments Their restaurants may be closed, but you can still get a taste of these Kiwi celebrity chefs in your home.