Jaggery Chili Beef

4x 200g Fillet steak
2 tbsp Jaggery
1 tbsp Chili powder
Salt & pepper to taste
1 tbsp Olive oil

Goats Cheese Hash Potato

2 large Potatoes
Salt & pepper to taste
2 tsp Curry powder
1 tbsp Olive oil
80g Goats cheese, diced

Red Coconut Curry Sauce

1 tbsp Olive oil
2 tbsp Chopped onion
1 tbsp Chopped garlic
1 tbsp Chopped ginger
10 Curry leaves
1 tbsp Chili powder
1 tsp Roasted curry powder
50 ml Ceylon Arrack
250 ml Coconut milk
1 tbsp Jaggery
Lime juice to taste
Pinch of salt


Jaggery Chili Beef

1. In a pestle and mortar, pound together the jaggery and chili powder to a paste, add the olive oil.
2. Season the steaks with salt and pepper, then rub with chili marinade and leave for an hour.
3. Seal the steaks in a hot pan and finish in the oven as desired.

Goats Cheese Hash Potato

1. Peel and grate the potatoes. In a clean cloth, squeeze out the potatoes to remove some of the starch (the
liquid in the potatoes).
2. In a bowl, mix the potatoes with curry powder, salt and pepper and olive oil. Divide the mixture into 4.
3. Line a tray with baking paper. In a suitable ring, press half of one mixture leaving a hole in the middle, place a quarter of the goat’s cheese and add the remaining potato. Remove the ring.
4. Repeat for the remaining mixture and bake in a preheated oven at 200°c for 25-30 minutes until golden brown.

Red Coconut Curry Sauce

1. Heat the olive oil in a saucepan, add the onion, garlic and ginger and sauté for 3 minutes without colour.
2. Add the curry leaves, curry powder and chili powder, cook out for a further 3 minutes.
3. Add the Ceylon Arrack and de-glaze, then add the coconut milk and jaggery. Season with a pinch of salt.
4. Cook the sauce on a gentle simmer for 30 minutes until the spices cook out and it begins to thicken. Pass through a strainer, adjust the seasoning and finish with a few drops of lime juice to taste.




1 x 1.8kg Salmon side, skin on, scales and pin bones removed

500g coarse rock salt

150g Sugar

300g White pepper corns, crushed

250ml Ceylon Arrack


1. Mix together the salt, sugar and crushed pepper.

2. Line a deep tray with baking paper, put the salmon skin side down and pour over the Ceylon Arrack.

3. Pack the salt mixture evenly on both sides of the salmon, cover with cling film and refrigerate.

4. Leave the salmon to marinade for 3 – 4 days turning it over every 8 hours.

5. Finally, wash off the marinade and pat dry with kitchen paper. Slice as desired and serve with lime wedges and cracked black pepper.

Ingredients (serves 4)

Smoked chicken
4 Chicken breast, skin on
Salt & pepper to taste
2 Cinnamon sticks
10 Cardomon pods
10 Cloves
100g Ceylon tea
80ml Ceylon Arrack
2 zest of Lemon

1 Small red capsicum, de-seeded and diced
1 Finely chopped red onion
1 tsp Finely chopped garlic
1 Mango, peeled and diced
3 tbsp Olive oil
2 tbsp White wine vinegar
2 tbsp Chopped coriander

1. Season the chicken breasts in a shallow tray and pour over the Ceylon Arrack, marinade for 1 hour.
2. Take a heavy casserole pan with a lid, cut a round piece of foil to fit the pan tightly and make 10 incisions (small holes) in the foil. Heat the pan
until smoking hot.
3. Place the chicken on the foil and pour the Ceylon Arrack over the breasts.
4. Crush the spices and tea together and add to the smoking pan, this will instantly begin to smoke vigorously. Quickly place the foil circle with the chicken on top of the smoking spices and close the lid.
5. Reduce the flame to a medium heat and continue to smoke for 5 minutes, then remove the pan from the heat and leave to cool.
6. Finish cooking the chicken by baking in a preheated oven at 200°c for a further 8 -10 minutes or until cooked all the way through.
7. Mix all the salsa ingredients together and serve on the side.

Ingredients (serves 6)
1 peeled Firm pineapple
1 tsp Salt
1 tsp Chili powder
18 Mint leaves, cut into fine strips

Ceylon Arrack and lime syrup
150g Sugar
250ml water
50 ml Ceylon Arrack
2 Lime, juice and zest

1. Boil the sugar, water and lime for 5 minutes. Add the Ceylon Arrack and cook for a further 5 minutes. Cool and store in the refrigerator.
2. Using a Japanese mandolin, slice the pineapple as thinly as possible. Arrange on a platter.
3. Mix together the salt and chili powder and lightly season the pineapple.
4. Scatter the Carpaccio with strips of fresh mint and serve the syrup on the side.

50ml Ceylon Arrack
150ml Ginger Beer
Squeeze of fresh lime

Pour Ceylon Arrack into a Highball Glass filled with ice.
Add ginger beer to taste. Top off with a squeeze of lime.
Garnish with a lime slice.

500g Raw mango, peeled
1 tbsp Salt
1 tbsp Sugar
1 tbsp Mustard powder
1/2 tbsp Chili powder
1 tsp Ground white pepper
1/2 tbsp Turmeric
1 tbsp Finely chopped ginger
1/2 tbsp Finely chopped garlic
100 ml White vinegar
50 ml Ceylon Arrack
50 ml Water

1. Dice the raw mango into 1 cm chunks.
2. Add all the dry ingredients and mix well, allow to sit for 1 hour.
3. Add the garlic, ginger, water, arrack and vinegar and mix well.
4. Store in a clean sterilized jar in the refrigerator for at least 3 days before serving, this pickle will keep for up to a month.

50 ml Ceylon Arrack
5 ml orange marmalade
20 ml triple sec
20 ml fresh lime juice

Shake all ingredients. Double strain and serve in a salt rimmed Margarita Glass. Garnish with a small wedge of orange if you wish.

4 Large Bananas
75g Butter
200g Brown Sugar
50 ml Ceylon Arrack
1 Cinnamon Stick
1 Puff Pastry Disk

1. Slice each banana diagonally into about 8 long pieces.
2. In a non stick pan, melt the butter over a high heat and add half of the sugar, let the sugar caramelize gently then add the bananas.
3. Cook for 1 minute tossing the bananas to coat evenly with the caramel, add the Ceylon Arrack and flame, cook for a further 30 seconds then remove from the pan and cool slightly.
4. Make a caramel with the remaining sugar and 50 ml water and coat the bottom of a suitable Tarte Tatin mould. Add a cinnamon stick in the centre.
5. Arrange the bananas evenly ensuring all gaps are filled, chill in the refrigerator for 20 minutes.
6. Place the puff pastry disc over the top and press the corners in evenly, ensuring there are no air pockets. With the tip of a knife, make 5 holes in the pastry to allow air to escape.
7. Bake in a pre-heated oven at 220°c for 18 – 20 minutes until the pastry is risen and golden brown. Carefully turn out the tart up-side down and serve.


50ml Ceylon Arrack
5ml Averna Amaro
3 drops angostura bitters
25ml fresh lemon juice
15ml gomme syrup
1 egg white

Dry shake first (without ice). Shake all ingredients with ice. Strain into a Rocks Glass. Garnish with a slice of lemon and a cherry.

Ingredients (serves 2)


Whole lobster or crayfish about 500g 2
Ceylon Arrack 150 ml
Butter 2 tbsp
Salt and pepper to taste


Olive oil 2 tbsp
Finely chopped onion 3 tbsp
Finely chopped garlic 2 tsp
Finely chopped ginger 2 tsp
Chopped green chili 1 tbsp
Whole curry leaves 12
Fresh bread crumbs 5 tbsp
Grated coconut 5 tbsp
Ground black pepper 1 tsp



1. Split the Lobster in half, remove the meat carefully using the back of a small spoon and set aside. Clean the shell, ensuring the head is cleaned well. Divide 50 ml of the Ceylon Arrack between the 4 half shells and bake in the oven at 200 °c for 5 minutes to flavor the shell, remove when the shells have turned red in colour.
2. Slice each half tail into 3 pieces and season with salt and pepper.
3. Melt the butter in a large non-stick pan until foaming,then add the lobster. Sauté the lobster until nicely golden brown on the outside, but still only half cooked, then add the Ceylon Arrack and flame.
4. Quickly remove from the pan and arrange the lobster evenly in the 4 half shells.


1. In a non-stick pan, heat the olive oil and sauté the onion, garlic and ginger for 2 minutes. Add the curry leaves and green chili, sauté for a further 2 minutes.
2. Add the bread crumbs and coconut and continuously mixing, toast them in the pan until golden brown.
3. Season the crust with the black pepper and divide evenly between the 4 Lobster halves, packing it on top of the lobster.
4. Bake the lobster at 200°c for 6 – 8 minutes until cooked through and well browned.