Aussie Food & Drink Weekly (AFDJ) is pleased to announce that the new issue of Australian Food & Dining Weekly will feature a new food making article.
This week, we’re featuring a collaboration between Food Lab and the New South Wales-based company Food Lab Lab Australia.
We’re thrilled to welcome the duo to the blog and introduce them to the readers of Australian Financial Reviews.
The story goes that in the early 1990s, a colleague of Dr. Andrew Kowalski, Dr. Michael O’Brien, and Mr. Andrew Wirth, along with their partner, Professor Andrew Kish, was tasked with making a vegan version of the famous Kowalks famous “Cherry Cane” dessert.
The two began working on a vegan chocolate bar called “Kowalsk” and they soon began to realize how hard it would be to make such a dessert at home.
In 1996, the two began experimenting with various vegan recipes to create a dessert that could be consumed at home in the same manner as a traditional Kowalt dessert.
They created a chocolate bar using a vegan blend of cocoa, coconut oil, coconut milk, cocoa butter, cocoa powder, and agarwood extract.
The recipe for the Chocolate Bar was named after the original recipe, and featured an egg white mixture and vanilla extract to create an airy chocolate cake.
After much trial and error, the duo realized that the egg white was not sufficient to create the perfect chocolate bar.
So, they decided to create one using a combination of egg whites and soy milk, soy milk base, and a vegan vanilla extract.
As the story goes, the chocolate bar came out of the oven with a creamy texture that would melt on the tongue, and the egg whites were added to give the cake an incredibly silky texture.
Dr. O’Brian, along the side of his partner, Mr. Wirth were excited to introduce their first recipe to the world.
The Chocolate Bar recipe was named “Kumis Chocolate” and featured vanilla and coconut milk base along with cocoa powder and aglarwood extract to give it a creamy chocolate flavor.
The couple created a variety of variations of the Chocolate Bars including the “Kampi” and “Kimbra” variations, as well as a “Coconut Cream” variation, the “Coco Cream” and the “Lemon Cream” variations.
The duo has been selling their vegan chocolate bars to the public since 2001, and have even made an “Aussie version” of the recipe in 2013.
They also have a website called “Cocktails and Vegan Chocolate Bars” where you can purchase their chocolate bars.
Kumas Chocolate is available in Australia, New Zealand, the US, and South Africa.
This week’s article features a recipe for a vegan “Cucumber Pie”, which is actually a combination between a “Strawberry Pie” and a “Pineapple Pie”.
This particular dessert has been a favourite of mine for years, and I’ve been craving this dessert for years.
I’m also looking forward to trying the other flavours of the Strawberry Pie, such as the “Banana Pecan Pie” or the “Blueberry Pie”.
To help celebrate the new Vegan article, we are offering a discount on any new Vegan food making recipe, recipe, or recipe book you order online using our coupon code AFRW (or by using our “Buy One, Get One Free” offer).
This week we have a whole slew of vegan food making ideas for you to try, so take a look at the article to see what you can do to get your recipes started!
Follow AFRQ on Facebook, Instagram, Twitter, Pinterest, and Google+ to stay up-to-date on our latest vegan food blog posts.
You can also get your vegan food makeover in the shape of a doll food in our doll food recipe collection.
We also have some vegan baked goods to help you bake a few treats for your loved ones and friends.