winfresh calendar 2010
DESCRIPTION
Winfresh Recipes Calendar 2010TRANSCRIPT
Winfresh 2010 Recipe Calendar
Winfresh 2010 Recipe Calendar
From the smallest sliver of our succulent fruits to the full-bodied, power-packed tropical delights from the rich volcanic “island-soil”, Winfresh invites you to experience the secrets and pleasures of island feasts. Dive into these tasty recipes that whet your appetite.
Enjoy the wide range of gastronomic delights, knowing that when you choose Winfresh products for your ingredients, every meal will be special...all year long.
Make it a New Year’s goal to try every one of these!
January(2010)
FRI SAT MON TUE WED THU FRI SAT MON TUE WED THU FRI SAT MON TUE WED THU FRI SAT MON TUE WED THU FRI SAT 01 02 04 05 06 07 08 09 11 12 13 14 15 16 18 19 20 21 22 23 25 26 2827 29 3003 10 17 24 31
HOLIDAYS:
01 JANUARYNEW YEAR’S DAY
MOON PHASE:
S
06
13
20
27
M
07
14
21
28
W
02
09
16
23
30
T
01
08
15
22
29
T
03
10
17
24
31
F
04
11
18
25
S
05
12
19
26
DECEMBER 2009
S
07
14
21
28
M
01
08
15
22
W
03
10
17
24
T
02
09
16
23
T
04
11
18
25
F
05
12
19
26
S
06
13
20
27
FEBRUARY 2010
NEW MOON: 1ST QUARTER:
FULL MOON: 3RD QUARTER:
INGREDIENTS2 medium Winfresh firm-ripe bananas2 teaspoons fresh lemon juice2 tablespoons granulated sugar2 large egg yolks1/2 cup heavy creamAbout 1 tablespoon turbinado sugar such as the brand Sugar in the Raw
YIELDServes 2
PREPARATIONPreheat oven to 350°F.
Break 1 banana into pieces and purée in a blender with lemon juice, granulated sugar, and yolks until smooth. In a very small saucepan heat cream over moderate flame until hot and add banana mixture, stirring until combined well. Divide mixture between two 2/3-cup ramekins. Put ramekins in a metal baking pan and fill pan with enough boiling-hot water to reach halfway up sides of ramekins. Put pan in middle of oven and lay a sheet of foil over each ramekin. Bake custards until set, about 30 minutes.
Set broiler rack so that custard tops will be 1 1/2 to 2 inches from heat and change oven setting to broil. Alternatively, have ready a blowtorch.
Just before serving, set broiler rack so that custard tops will be 4 - 5cm from heat and set oven on broil or have ready a blowtorch. Sprinkle sugar over ramekins and place under broiler until golden or use blowtorch to caramelize surface of ramekins.
- Winfresh Banana Cream Brulee -
February(2010)
MON TUE WED THU FRI SAT MON TUE WED THU FRI SAT MON TUE WED THU FRI SAT MON TUE WED THU FRI SAT 01 02 03 04 05 06 08 09 10 11 12 13 15 16 17 18 19 20 22 23 24 25 26 2707 14 21 28
MOON PHASE:
S
31
03
10
17
24
M
04
11
18
25
W
06
13
20
27
T
05
12
19
26
T
07
14
21
28
F
01
08
15
22
29
S
02
09
16
23
30
JANUARY 2010
S
07
14
21
28
M
01
08
15
22
29
W
03
10
17
24
31
T
02
09
16
23
30
T
04
11
18
25
F
05
12
19
26
S
06
13
20
27
MARCH 2010
NEW MOON: 1ST QUARTER:
FULL MOON: 3RD QUARTER:
INGREDIENTS1 large Winfresh avocado2 teaspoons condensed milk1 cup ice
YIELDServes 1
PREPARATIONScoop out avocado into blender. Add 2 teaspoons condensed milk or a little more, depending on how sweet you like it. Then add the ice and blend all of it together until it’s a semi-creamy texture.
MARCH(2010)
MON TUE WED THU FRI SAT MON TUE WED THU FRI SAT MON TUE WED THU FRI SAT MON TUE WED THU FRI SAT MON TUE WED01 02 03 04 05 06 08 09 10 11 12 13 15 16 17 18 19 20 22 23 24 25 26 27 29 30 3107 14 21 28
MOON PHASE:
S
04
11
18
25
M
05
12
19
26
W
07
14
21
28
T
06
13
20
27
T
01
08
15
22
29
F
02
09
16
23
30
S
03
10
17
24
APRIL 2010
S
07
14
21
28
M
01
08
15
22
W
03
10
17
24
T
02
09
16
23
T
04
11
18
25
F
05
12
19
26
S
06
13
20
27
FEBRUARY 2010
NEW MOON: 1ST QUARTER:
FULL MOON: 3RD QUARTER:
- Winfresh Passionfruit Cheesecake -
INGREDIENTS100g caster sugar30g butter, melted250g mascarpone cheese250g cream cheese, softened60g digestive biscuits50g melted butter100g sugar120g Oreo biscuits without the cream (or other chocolate biscuit)60g Hobnob biscuit2 eggs1 teaspoon cornstarch dissolved in cold water2 teaspoons lime juice300g Winfresh passionfruit pulp
PREPARATIONPreheat oven to 150 °C
Line a round, straight edged cheesecake mold with removable bottom using baking paper, one round piece to cover the base and one ribbon piece to cover the side. Whizz biscuits in a food processor until they resemble coarse breadcrumbs. Add 30g of the melted butter and mix until combined. Add to mold, pressing down to line the base of the mold. Refrigerate until required.
Combine mascarpone cheese, eggs, cream cheese, 60g sugar and lime juice in a food processor and mix until VERY smooth. Add in the passionfruit pulp and process until just combined. Pour filling in to the biscuit based mold. Bake for about 30-40 minutes or until set. Just when the cake goes in the oven, repeat the process of mixing biscuits and butter, this time with hobnobs and the remaining butter. Use as sprinkle on top of cheesecake and put on cheese Cake after half the cooking time. Cheesecake is ready when it feels firm under your hand in the centre. Cool to room temperature and then refrigerate until ready to serve up
Bring to a boil the remaining 200g passionfruit pulp and 40g sugar. Whisk in the cornstarch and allow to boil for a minute. Cool down and refrigerate.
Remove chesecake from the mold and paper and cut in to portions. Serve with the passionfruit sauce. Enjoy!(Scoop pulp out of fruit and work through strainer to deseed.)
APR IL(2010)
THU FRI SAT MON TUE WED THU FRI SAT MON TUE WED THU FRI SAT MON TUE WED THU FRI SAT MON TUE WED THU FRI 01 02 03 0605 0807 09 10 141312 15 16 17 19 2120 22 2423 26 27 28 29 3004 11 18 25
HOLIDAYS:
02 APRILGOOD FRIDAY
MOON PHASE:
S
30
02
09
16
23
M
31
03
10
17
24
W
05
12
19
26
T
04
11
18
25
T
06
13
20
27
F
07
14
21
28
S
01
08
15
22
29
MAY 2010
S
07
14
21
28
M
01
08
15
22
29
W
03
10
17
24
31
T
02
09
16
23
30
T
04
11
18
25
F
05
12
19
26
S
06
13
20
27
MARCH 2010
NEW MOON: 1ST QUARTER:
FULL MOON: 3RD QUARTER:
- Winfresh Mango Mousse -
INGREDIENTS1 large Winfresh mango, peeled and sliced2 teaspoon Winfresh passionfruit pulp (Optional)1/2 tablespoon limejuice1 tablespoon sugar2.5 dl heavy cream2 heaped teaspoons powder gelatin dissolved in small amount of water
YIELDServes 4
PREPARATIONWhip the cream for soft peaks and refrigerate. Place mango and sugar in a blender and blend until mixture is smooth. Heat the passionfruit pulp and limejuice until warm but not boiling and stir in the dissolved gelatin. Fold the mango mixture into the cream carefully and then fold in the dissolved gelatin while still warm. Immediately, before mousse is setting, divide individual serving cups or glasses, you can use a spoon or a piping bag and then refrigerate for minimum 4-5 hours, until set.
Tips: Use a simple or chocolate sponge as base in your serving bowl before you pipe in the mouse for a more filling dessert: Half a muffin works just perfect as a shortcut! Garnish with chopped pistachio nuts or toasted almonds and a few nice slices of fresh mango.
MAY(2010)
SAT MON TUE WED THU FRI SAT MON TUE WED THU FRI SAT MON TUE WED THU FRI SAT MON TUE WED THU FRI SAT MON03 04 05 06 07 08 10 11 12 14 1513 17 18 19 2120 22 24 25 26 27 28 29 3102 09 16 23 30
HOLIDAYS:
01 MAYLABOUR DAY
MOON PHASE:
S
06
13
20
27
M
07
14
21
28
W
02
09
16
23
30
T
01
08
15
22
29
T
03
10
17
24
F
04
11
18
25
S
05
12
19
26
JUNE 2010
S
04
11
18
25
M
05
12
19
26
W
07
14
21
28
T
06
13
20
27
T
01
08
15
22
29
F
02
09
16
23
30
S
03
10
17
24
APRIL 2010
01
NEW MOON: 1ST QUARTER:
FULL MOON: 3RD QUARTER:
- Winfruit Frozen Dessert-
INGREDIENTS1 500ml tub of Mostly Mango Winfruit Frozen Dessert (also contains sour sop)I Winfresh Mango1 Winfresh Pineapple
YEILD:2 to 3 servings depending on your appetite Or 1, 2 or 3 servings depending entirely on how selfish you are Or1,2 or 3 servings depending on how much you need to be indulged Or1,2 or 3 servings dependant on your need for sheer indulgence
To find out more about Winfruit, please visit www.winfruit.com
PREPARATIONTake your Winfruit out of the freezer. Cut some small slices of mango and pineapple. Put 2 scoops of Winfruit into a dish and arrange slices of mango and pineapple over the top.
That is it, Winfruit doesn’t need any other embellishment. Alone it is a pure perfect promise of fruit delight. There is only fruit with nothing added.
Being pure fruit, with no animal or dairy ingredients, Winfruit is suitable for gluten and lactose intolerances, diabetics, vegans and with much less than 1% fat (contained naturally in the fruit) it is a perfect choice for those wanting a delicious sweet dessert without any guilt. You can just ENJOY.
JUNE(2010)
TUE WED THU FRI SAT MON TUE WED THU FRI SAT MON TUE WED THU FRI SAT MON TUE WED THU FRI SAT MON TUE WED 01 02 03 04 05 07 08 09 10 11 12 14 15 16 17 18 19 21 22 23 24 25 26 28 29 3006 13 20 27
MOON PHASE:
S
04
11
18
25
M
05
12
19
26
W
07
14
21
28
T
06
13
20
27
T
01
08
15
22
29
F
02
09
16
23
30
S
03
10
17
24
31
JULY 2010
S
30
02
09
16
23
M
31
03
10
17
24
W
05
12
19
26
T
04
11
18
25
T
06
13
20
27
F
07
14
21
28
S
01
08
15
22
29
MAY 2010
NEW MOON: 1ST QUARTER:
FULL MOON: 3RD QUARTER:
- Winfresh Pineapple and ricotta pie -
INGREDIENTS1 recipe pastry for a 22 cm pie200g white sugar2 tablespoons cornstarch1 whole Winfresh pineapple1 shot dark rum40g cream cheese150 g ricotta cheese1 egg1 tablespoon limejuice1 teaspoon vanilla essence1 tablespoon sliced almonds1 tablespoon brown sugar
YIELD1 – 22cm pie, about 4-6 servings
PREPARATIONPreheat oven to 220° C.
Peel and cut the pineapple in half lengthwise. Remove the hard centre stem and chop ½ finely. Cut the other half again lengthwise and then slice thinly and put aside for latter use.
In a medium saucepan combine 150 g sugar, cornstarch and chopped pineapple with limejuice, rum and vanilla essence. Cook over medium heat, stirring constantly until thickened then allow boiling for 1 minute. Reserve in a bowl and allow cooling. Combine cheeses, 1 egg and 50g sugar with an electric hand mixer on low speed until smooth and pour 2/3 of the mixture into bottom of pastry-lined 22 cm pie pan. Cover with the stewed pineapple and then take your time to arrange the sliced pineapple in a fan like pattern around the whole pie. Spread the remaining third of the cheese mixture on top of the slices and sprinkle some brown sugar and sliced almonds on top. Bake for about 30 - 35 minutes until golden. Allow to cool for several hours before serving.
JULY(2010)
THU FRI SAT MON TUE WED THU FRI SAT MON TUE WED THU FRI SAT MON TUE WED THU FRI SAT MON TUE WED THU FRI SAT01 02 03 05 0706 08 09 10 12 1413 15 16 17 19 20 21 22 23 24 26 27 28 29 30 3104 11 18 25
MOON PHASE:
S
01
08
15
22
29
M
02
09
16
23
30
W
04
11
18
25
T
03
10
17
24
31
T
05
12
19
26
F
06
13
20
27
S
07
14
21
28
AUGUST 2010
S
06
13
20
27
M
07
14
21
28
W
02
09
16
23
30
T
01
08
15
22
29
T
03
10
17
24
F
04
11
18
25
S
05
12
19
26
JUNE 2010
NEW MOON: 1ST QUARTER:
FULL MOON: 3RD QUARTER:
- Winfresh Bacon Wrapped Plantain -
INGREDIENTS1 semi ripe / half green Winfresh plantain12 slices baconoil for deep fat frying
DIP SAUCE. (WHITE DIPPING SAUCE)1 dl mayonnaise2 tablespoons sour cream or crème fresh2 tablespoons mango puree1 teaspoon Dijon mustard2 splashes West Indian hot sauce1 teaspoon limejuice
Combine ingredients in a bowl and whisk together. Season with the hot sauce and limejuice if necessary
DIP SAUCE 2: (RED DIPPING SAUCE)1 small can whole peel tomato1 small onion, chopped2 stem spring onion, chopped1 green scotch bonnet, chopped1 clove garlic1 tablespoon apple cider vinegar1 teaspoon lime zest1 tablespoon olive oilSalt and pepper to taste
Pulse in a food processor until coarsely chopped and season with salt and pepper
PREPARATIONPeel plantains by cutting both ends off and running a small knife lengthwise just through the skin of the plantain a couple of times.. Use your nails or a small knife and lift away the skin. Cut plantain in 5 cm long pieces and divide pieces in 3-4 wedges, depending on the size of the plantain. Cut bacon slices in half and wrap a slice around each piece of plantain and secure with a toothpick.
Deep fry your “plantains in blanket” at 170 - 180° C hot oil or bake in 250°C oven on an oiled sheet pan until golden and leave to dry on kitchen towel for a few minutes before serving.
AUGUST(2010)
MON TUE WED THU FRI SAT MON TUE WED THU FRI SAT MON TUE WED THU FRI SAT MON TUE WED THU FRI SAT MON TUE02 03 04 05 06 07 09 10 11 12 13 14 16 17 18 19 20 21 23 24 25 26 27 28 30 3101 08 15 22 29
MOON PHASE:
S
05
12
19
26
M
06
13
20
27
W
01
08
15
22
29
T
07
14
21
28
T
02
09
16
23
30
F
03
10
17
24
S
04
11
18
25
SEPTEMBER 2010
S
04
11
18
25
M
05
12
19
26
W
07
14
21
28
T
06
13
20
27
T
01
08
15
22
29
F
02
09
16
23
30
S
03
10
17
24
31
JULY 2010
NEW MOON: 1ST QUARTER:
FULL MOON: 3RD QUARTER:
- Winfresh Watermelon Martini -
INGREDIENTS1 cup watermelon juice(press watermelon through a sieve or cheesecloth)1/2 cup (4 oz) Vodka1/4 cup simple syrup (sugar)juice of 1 lime3 tablespoons salt (optional)3 tablespoons sugar (optional)iceWinfresh watermelon slices, for garnish (optional)
YIELDServes 2
PREPARATIONMix together the sugar and salt if using. Wet the rim of a chilled martini glass with a piece of watermelon. Dip the rim into the sugar and salt mixture. Repeat for other glass.
Place the watermelon juice, vodka, lime juice, and simple syrup into a cocktail shaker. Top with ice. Shake well.
Pour contents through strainer into martini glasses.
Garnish with a wedge of watermelon if desired.
september(2010)
WED THU FRI SAT MON TUE WED THU FRI SAT MON TUE WED THU FRI SAT MON TUE WED THU FRI SAT MON TUE WED THU 01 02 03 04 0706 08 09 10 11 1413 15 16 17 18 2120 22 23 24 25 2827 29 3005 12 19 26
MOON PHASE:
S
31
03
10
17
24
M
04
11
18
25
W
06
13
20
27
T
05
12
19
26
T
07
14
21
28
F
01
08
15
22
29
S
02
09
16
23
30
OCTOBER 2010
S
01
08
15
22
29
M
02
09
16
23
30
W
04
11
18
25
T
03
10
17
24
31
T
05
12
19
26
F
06
13
20
27
S
07
14
21
28
AUGUST 2010
NEW MOON: 1ST QUARTER:
FULL MOON: 3RD QUARTER:
- Winfresh sweet potato salad -
INGREDIENTS2 Winfresh sweet potatoes¼ cucumber, partly peeled and seeded½ red sweet pepper½ red onion
DRESSING2 teaspoons Dijon mustard1 egg yolk
PREPARATIONMake the dressing by combining mustard, sugar, turmeric and ginger in a bowl and then whisk in the egg yolk. Add vinegar and limejuice to the mixture and slowly wisk in the vegetable oil until dressing is thick. It should have the consistency of a semi thick mayonnaise. Whisk in more oil if necessary to achieve the right consistency and season with the hot sauce, lime zest and mustard seeds.
Peel and cut sweet potatoes in 2 cm cubes and boil in salted water for about 10 – 15 minutes or until tender. Strain and allow cooling a few minutes before folding into the dressing. Slice cucumber on a bias, slice onion and sweet pepper in stripes. Sautee the vegetables in hot olive oil for 2 minutes or until tender and combine with sweet potato in the dressing.
1 teaspoon apple cider vinegar1 tablespoon turmeric powder1 teaspoon brown sugar1 teaspoon fresh grated ginger1 tablespoon fresh limejuiceZest from 1 lime2 drops of West Indian hot sauce1 teaspoon black mustard seeds2-3 dl vegetable oil
October(2010)
FRI SAT MON TUE WED THU FRI SAT MON TUE WED THU FRI SAT MON TUE WED THU FRI SAT MON TUE WED THU FRI SAT 01 02 04 05 06 07 08 09 11 12 13 14 15 16 18 19 20 21 22 23 25 26 27 28 29 3003 10 17 24 31
MOON PHASE:
S
07
14
21
28
M
01
08
15
22
29
W
03
10
17
24
T
02
09
16
23
30
T
04
11
18
25
F
05
12
19
26
S
06
13
20
27
NOVEMBER 2010
S
05
12
19
26
M
06
13
20
27
W
01
08
15
22
29
T
07
14
21
28
T
02
09
16
23
30
F
03
10
17
24
S
04
11
18
25
SEPTEMBER 2010
NEW MOON: 1ST QUARTER:
FULL MOON: 3RD QUARTER:
- Winfresh breadfruit pie -
INGREDIENTS1 mature Winfresh breadfruit, (firm but not hard when squeezed)250 ml evaporated milk, approximately50 g unsalted butter or margarine1 onion, chopped1 carrot2 stalks celery1 dl breadcrumbs or panko1 dl grated cheddar cheese
PREPARATIONSet oven on 225°C. Peel the breadfruit and remove the weedy dark center core and cut in to chunks. Peel carrots and cut into small dice, cut celery in similar sized pieces. Bring salted water to boil and cook carrots and celery for 2 minutes and drain. Sautee chopped onions in some butter until translucent and keep on a side until later.
Put breadfruit in a large pot and cook in salted water until soft. Take pot off of heat and drain out water carefully. Take one chunk of breadfruit at the time and mash separately for fine mash, transfer to a larger bowl and repeat until all breadfruit is mashed. Be careful when mashing the breadfruit as overworking will release the gluten and make mash very sticky.
Add to the mash chopped onion, carrots and celery and season with salt and pepper. Carefully work the mash together with some milk to hold the mashed fruit and vegetables together. Grease a rectangular oven pan with butter and then breadcrumbs. Transfer mash in to pan and sprinkle grated cheese on top and bake for 30 - 40 minutes until golden brown.
november(2010)
MON TUE WED THU FRI SAT MON TUE WED THU FRI SAT MON TUE WED THU FRI SAT MON TUE WED THU FRI SAT MON TUE 01 02 03 04 05 06 08 09 10 11 12 13 15 16 17 18 19 20 22 23 24 25 26 27 29 3007 14 21 28
MOON PHASE:
S
05
12
19
26
M
06
13
20
27
W
01
08
15
22
29
T
07
14
21
28
T
02
09
16
23
30
F
03
10
17
24
31
S
04
11
18
25
DECEMBER 2010
S
31
03
10
17
24
M
04
11
18
25
W
06
13
20
27
T
05
12
19
26
T
07
14
21
28
F
01
08
15
22
29
S
02
09
16
23
30
OCTOBER 2010
NEW MOON: 1ST QUARTER:
FULL MOON: 3RD QUARTER:
- Winfresh Oildown -
INGREDIENTS500g salt pork or beef1 dl saltfish1 tablespoon butter1 large Winfresh dasheen, peeled or 800 grams of pre-packed Winfresh Dasheen chunks4 green bananas or plantain, peeled2 large potatoes, peeled2 cloves garlic, crushed2 dl coconut milk
PREPARATIONSoak salt pork and salt fish separate over night in cold water and rinse. Cut up meat in large cubes and cook until tender and strain. Cut dasheen and other starch in large cubes. Sautee onion, garlic and celery in butter until translucent and add the starch, herbs, hot pepper and cooked salted meat. Continue with the spices, hot pepper and salt fish. Cover all ingredients with the coconut milk and some water and cook covered under lid about 30-40 minutes. You might need to add some coconut milk during the cooking time.
When you have about 5 minutes remaining of the Cooking process add dumplings, spinach and chives and the butter. The coconut milk should be absorbed and the starch food mushy. Remove the hot pepper before serving.
1 stem celery, sliced1 onion, chopped8 okras, sliced1 bunch spinach, chopped2 green onions (chives)1 whole hot pepper (habañero)¼ teaspoon black pepper1 sprig thyme6 cabbage leaves6 dumplings (optional)
YIELDServes 6
December(2010)
WED THU FRI SAT MON TUE WED THU FRI SAT MON TUE WED THU FRI SAT MON TUE WED THU FRI SAT MON TUE WED THU FRI 01 02 03 04 06 07 08 09 10 11 1413 15 16 17 18 2120 22 23 24 25 2827 29 30 3105 12 19 26
HOLIDAYS:
25 DECEMBER CHRISTMAS DAY
MOON PHASE:
S
30
02
09
16
23
M
31
03
10
17
24
W
05
12
19
26
T
04
11
18
25
T
06
13
20
27
F
07
14
21
28
S
01
08
15
22
29
JANUARY 2011
S
07
14
21
28
M
01
08
15
22
29
W
03
10
17
24
T
02
09
16
23
30
T
04
11
18
25
F
05
12
19
26
S
06
13
20
27
NOVEMBER 2010
NEW MOON: 1ST QUARTER:
FULL MOON: 3RD QUARTER:
- Winfresh Butternut squash risotto -
INGREDIENTS1 liter chicken broth3 ½ dl water2 tablespoons olive oil5 dl (2 cm) cubed peeled Winfresh butternut squash 2 dl finely chopped shallots (about 5 medium)1 dl dry white wine1 tablespoon minced fresh sage1/4 teaspoon salt1/4 teaspoon freshly ground black pepper2 dl Arborio rice or other preferred risotto rice2 dl grated Parmesan cheese3.5 dl reheated diced cooked turkey 60 g crumbled goat cheese
YIELDServes 4.
PREPARATIONBring 8 dl chicken broth and the water to a simmer in a large saucepan.
Keep mixture warm over low heat.
Heat 1 tablespoon oil in a Dutch oven over medium-high heat, add squash and shallots; sauté5 minutes or until lightly browned. Stir in remaining 2 dl broth, white wine, sage, salt, andpepper. Cover, reduce heat, and simmer 3 minutes or until squash is tender. Remove squashmixture from pan, and keep warm.
Increase heat to medium-high; add remaining 1 tablespoon oil and Arborio rice to pan. Sauté 2minutes or until lightly browned. Stir in 2 dl broth mixture and cook 5 minutes or until liquidis nearly absorbed, stirring constantly. Add the remaining broth mixture little by little, stirring constantly until each portion of broth mixture is absorbed before adding the next (about 35 minutes total). Finish with stirring in Parmesan cheese and gently stir in squash mixture and reheated diced turkey. Top with crumbled goat cheese.
www.winfresh.net
Winfresh Limited 1st Floor M&C Building Bridge Street P.O. Box 115 Castries St. Lucia Tel: +1 758 457-8600 Fax: +1 758 453-1638
Winfresh Limited. Registered in Saint Lucia W.I No. 47/1994.Registered Office: 99 Chaussee Road, Castries, Saint Lucia
Conceptualized, Designed and Produced By Orange Media Group Rodney Bay, St. Lucia, West -Indies
Recipes Authenticated byChef Bobo BergstromThe Edge Restaurant Bar & SushiSt. Lucia, West Indies