Hanukah 1st Candle, originally uploaded by Ayala Moriel.

Happy Hanukah to all SmellyBlog readers who are celebrating.

"It's better to light a candle, than curse the darkness".

Vanille-Lemongrass Crème Brûlée, originally uploaded by Ayala Moriel.

There might be just one reason to stay in Vancouver: the vanilla-lemongrass crème brûlée that Peter Fong makes in his little patisserie in Yaletown, Ganache.

The cream is infused with lemongrass stocks, and baked slowly with scraped vanilla pods. The caramel is burnt on the spot upon ordering, creating the dramatic contrast of temperatures and textures.

Besides its role in decorating the Crème Brûlée and giving it a unique look - the yellow tomatilla with its strange texture and tangy flavour adds yet another layer to the experience, contrasting the crunchy burnt sugar and the smooth custard cream.

The other creations in Ganache range from classics (Macaroons, Madeleines, Opera Cake…) to original fusion desserts combining the richness and complexity of French confection with flavours of the Orient (Matcha-Exotique, Mango-Pistache, Guava Exotique, Coco-Mango). Certainly something to look forward to… And I will do my best to savour these and try them one by one, and also bring them here in words and visuals.

Immortelle l'Amour Tea, originally uploaded by Ayala Moriel.

I've had the pleasure to share my first Perfumed Tea several times with clients and students, and it's just magical. It's amazing what few ingredients do to each other when blended in the right proportions and made by a true artisanal tea-maker. Thank you to Dawna Ehman, the fine lady who has made this tea with love and care to the last detail as she does with all her teas under the Inner Alchemy Tea Co. The tea is beautiful, both visually and aromatically, from the loose tea in the tin, to the entire process of steeping, pouring, mapling and sipping it. One of the coolest thing about this tea is that at the end of the batch, the bottom is dotted with real vanilla specks!

This tea is best served with maple syrup, which echoes the perfume it was inspired by. It can also be served with milk or cream, but I prefer it without - it feels like drinking liquid gold. Which is what wearing Immortelle l'Amour feels like as well. It's truly soothing and beautiful.

Here is more information from Dawna Ehman about the properties of rooibos tea:
"Rooibos is produced by oxidizing the green needles of Aspalathus linearis, a wild broom-like shrub native to South Africa. It is a full flavored tea with low levels of tannin and no calories, oxalic acid or caffeine. Rooibos tisane contains many nutrients including a full spectrum of minerals, vitamin C and high levels of antioxidants. For optimum extraction and flavour, steep in boiling water for a minimum of 10 minutes.
The nourishing properties of Rooibos enable it to regulate nervous system imbalances such as headaches, irritability, insomnia, hypertension and depression. The anti-spasmodic properties of Rooibos aid in digestive imbalances like nausea, cramps, heartburn and constipation. As well, Rooibos is reputed to strengthen the body of low immunity and allergies like hay fever, asthma and eczema."

Also, according to Dawna, rooibos tea is also served as a drink for children in South Africa. It is sweetened with apple juice, served cool, or frozen into popsicle molds for a special summer treat.

Immortelle l'Amour Perfumed Tea is out for only a week now, and we're already down to only 3 last tins!
The next batch will be ready by December 14th. Until than, take advantage of the introductory price of $18 (the real price is $30 per tin!) to enjoy this real special, organic artisanal tea. All the ingredients are top quality and organic: the Cedarberg red rooibos tea, Madagascar vanilla beans, hand-crumbled Ceylon cinnamon bark, freshly dried orange peel and hand-picked calendula petals.