An old friend and a new friend came by on a wonderful sunny day. It is always fun to show people around and let them explore the foods at the shop. Susie was super kind in sending this letter to us and we wanted to share....

Stanley and I were nearly out the door of ChefShop, loaded down with a mouth-watering selection of their choice and rare foods, when I was pulled aside.

“Are you martini people?” it was whispered.

“Why yes we are,” I replied, wondering if it showed. “How did you know?”

He didn’t answer, but pressed a small bottle filled with thick, darkly golden liquid into my hand. The label, mostly covered in Japanese characters, bore a single line of English: Hebesu Black Ginger Syrup.

“Do me a favor, try this in a martini, Vodka or Gin, and let me know what you think.”

He went on to explain that a splash of the alchemical elixir was rumored to transmute any base liquor into a libation of pure gold. I told him we would be happy to oblige.

Back home, noon seemed close enough to the cocktail hour to begin our experiment. While we are both normally Gin martini purists, this time, in the interest of a thorough report, Stanley concocted both Vodka and Gin varieties, with his usual exacting skill and graceful aplomb.

We were assured that Hebesu would metamorphose any less than perfect cocktail into ambrosia, I went out on a limb and agreed to be the Vodka guinea pig. One sip convinced me that, once again, he had steered us straight.

A recipe of one part Kettle One vodka and a scant capful of Hebesu Syrup, shaken over ice and served with a garlic stuffed olive, yielded the smoothest martini that has ever crossed my lips. Not a trace of the oily aftertaste I usually find in a Vodka martini could be detected. Hebesu blended a cocktail the way Jackie Kennedy hosted a White House gala, everyone mixing seamlessly, getting along and happy to be there.

Hebesu, the citrus fruit the syrup is named for, grows only in a small area of Japan and is therefore so rare that few outside of that country are familiar with the taste.

I thought I detected a hint of pear. Bosc maybe? Or the delicious, honey like Williams' Bon Chrétien? But pear isn’t listed as part of the recipe, perhaps the flavor was coming from the elusive Hebesu itself? Black Ginger, which one would expect to speak a bit louder than other ingredients, knew its place, adding a welcome degree of warmth but staying in the background, barely discernible.

Stanley made his drink with Bombay Sapphire Gin. Comparing the two martinis side by side we concluded that, while the powerful herbal nature of Bombay muted the effect of the Hebesu more than in the vodka version, it added a delightful twist here, as well. The softly sweet notes of the syrup, amalgamated with naturally astringent gin, created a well-conducted flavor symphony.

Give it a try, you won’t be sorry.

Susie

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Super quick to make. And easy-squeazy if you have everything ready. Tossing sesame seeds on top is nice a touch. Use the "ginger water" to flavor cooked rice.

See the Stir-Fried Napa Cabbage with Ginger Purée Recipe here!

This recipe is based on Chef Jacques Pepin's classic Crepe Recipe. Makes about 6 crépes.

See the easy Crêpes Basic Recipe here!

Simple to make, it is delightful to share. Using the best ingredients you can find, adds up to a great cake.

See the Almond Pound Cake Recipe Here!

Hey Boo Coconut Jam is a dreamy, creamy, all natural spread! Chilled in the refrigerator and then warmed (in your mouth), it goes from cold to gold!

Hey Boo Coconut Jam has a very soft mouth feel as you taste; even on a spoon, your inclination is to use the tip of your tongue to start. Pushing up to the roof of your mouth as the flavor of lemon dominates and mixes nicely with the coconut milk.

If you haven’t closed your eyes yet, you will on the next taste as you try to define the flavor. As the flavor spreads you will find your inner cheeks puckering up with a wonderful lemony memory.

It’s not just lemon. And it is not a coconut milk dominated mouth, either. This combination goes to a third tier of complexity, that isn’t complex at all. Simple, flavor-rich, a sweet gift to any honey you might know. This lemon coconut curd is a special gift (to yourself!)!

If you loved the Hey Boo Coconut Caramel, then your going love the Lemony Coconut, too!

Spread this lemon coconut curd on Toast, Waffles, Yogurt, and dipping fruit. Make it a bake it regular in your pastries.

Shop now for Hey Boo Lemon Coconut Curd!

Many have heard about the health benefits of honey. After the honey bees gather their nectar they add an enzyme called glucose oxidase to it as a way to preserve the honey. When that enzyme comes in contact with body fluids, it slowly releases hydrogen peroxide.

All raw honey contains a certain amount of glucose oxidase. But, the honey made from the nectar of the Tea Tree (or Manuka Tree) blossom also contains another element -- an element with phytochemical-derived, anti-viral and anti-bacterial properties beyond compare.

What is UMF?

It is very common to see a sticker on Manuka honey indicating the UMF level. Over 20 years ago, Dr. Peter Molan of Waikato University in New Zealand discovered that in some strains of Manuka (Tea Tree) Honey there was a special ingredient with exceptional antibacterial and antifungal properties. At the time, although he could measure the amount of anti-bacterial/anti-fungal activity in the honey, he did not know what the specific compound was.

So, he named it Unique Manuka Factor, or (UMF), and he developed a scale from 0 to about 20 to help quantify how much UMF is present in a specific batch of Manuka honey. Any Manuka honey above a UMF of 16 is considered to have high levels of antibacterial and antiviral activity.

What is that Antibacterial Compound?

In 2008, Professor Thomas Henle of University of Dresden, Germany, discovered that it was Methylglyoxal that gives Manuka honey its unique antibacterial properties. Prior to this discovery, the only other food items that were known to contain significant amounts of dietary Methylglyoxal were coffee and cocoa. But the content concentrations in those foods were small compared to the content level in some Manuka honeys.

Additionally, since dietary Methylglyoxal is resistant to heat, body fluids, light, and enzymatic activity, its potential benefits are very stable and therefore, potentially superior to the Hydrogen Peroxide producing glucose oxidase enzyme found in all honeys.

As it turns out, not all honey produced from the Tea Tree blossoms contains high concentrations of Methylglyoxal. Methylglyoxal content can range from 0 mg/kg to 1000mg/kg. Anything higher than 100 mg/kg is considered antibacterial, although the higher the concentration, the more antibacterial activity. Anything above 250 mg/kg is considered to contain significant antibacterial activity.

However, Methylglyoxal content levels vary from place to place and year to year. So, each batch of honey needs to be tested to determine its level of Methylglyoxal content.

Health Benefits of Tea Tree (Manuka) Honey

The potential health benefits of Tea Tree (Manuka) honey comes from the fact that, in a lab environment, no bacteria or virus has been shown to be resistant to high levels of Methylglyoxal contained within it - even many of the super-bugs that have become antibiotic resistant. Just as critical, Methylgyoxal is a very stable ingredient and able to remain active even in environments with high heat, humidity and light - as well as in the presence of body fluids. Also, it is not dependent on the presence of oxygen to deliver those potential benefits.

Here is a short list of some of the bacteria and viruses that Methylglyoxal has been shown to kill when tested in a lab environment:

Helicobacter pylori - the bacterium known to cause many stomach ulcers and duodenal ulcers.

Staphylococcus aureus or MRSA - also known as the super-bug for its high level of resistance to most available antibiotics.

Escherichia coli (E. Coli) - known to cause serious food poisoning.

Streptococcus pyogenes - a virus that causes sore throats.

Is Dietary Methylglyoxal safe (the small print)?

Although it is clear that the dietary Methyglyoxal present in many Manuka honeys has strong anti-bacterial properties, it's efficacy and safety when ingested is often hotly debated. Although there is no definitive research showing the benefits or risks of ingesting large amounts of dietary Methylglyoxal, scientists generally agree that more research should be done to specifically understand how Methylglyoxal works and effects the body - both positively and negatively - as a naturally-occurring compound in food.

Clearly, medical conditions such as diabetes must be careful because of the high sugar content on all honeys.

So, like anything that has "health benefits" attached, do your research before you buy, proceed at your own risk, and don't believe everything you read.

Read about Methylglyoxal and the Health Benefits of Manuka Honey!

Tasmanian Leatherwood honey has been recognized by connoisseurs of food around the world for over 125 years. The special appreciation for Leatherwood honey is derived for several reasons.

First, its unusual flavor, sweet floral aroma and its complex aromatic palate that lingers; second, its quality factors, bright golden color, low moisture and balance of sugars, and third, its healthy vitality.

Tasmania is the smallest and most southern state of Australia, situated some 250 kilometers south of the continental mainland.

The island contains a very diverse range of natural elements, rugged mountains, alpine moors, rich agricultural land, gentle valleys with historic towns and villages, hundreds of lakes and sweeping white beaches.

Tasmania lies on the latitude 42 degrees South. The only other landmasses that share this latitude are the south island of New Zealand and southern Chile. All else is the vast expanse of the Great Southern Ocean with its prevailing westerly winds, known in this latitude as the "Roaring Forties".

It is in the valleys of the remarkable and inhospitable western mountain region, with over 100 inches of rainfall, that the Leatherwood tree grows as a rainforest under-story tree.

The Leatherwood tree grows typically 10 to 15 meters, occasionally to 30 meters in height, attaining maturity at around 250 years old.

The trees begin to flower in mid-January and continue until early March. The tree bears an abundance of extremely delicate white flowers with a fresh piquant scent. Leatherwood is so named because of the leathery texture of its leaves.

Shop now for Tasmanian Leatherwood Honey!

It is summer, and peaches are coming. Is there a better way to enjoy them in the heat of the day than as peach honey ice cream? I prefer non-custard style ice cream -- it is lighter and "fresher". And I like the balance of a more herbaceous honey - like Tasmanian Leatherwood Honey.

See the Peach & Leatherwood Honey Ice Cream Recipe Here!