Heilala Vanilla

Heilala Vanilla began as an aid project to assist a village in one of the most beautiful and remote places on the globe, Vava'u Islands, Kingdom of Tonga. The family fell in love with the people and the environment, and using their horticultural background and research facilities in Tauranga, New Zealand they established a Vanilla Plantation. A partnership of people, united by their passion for the worlds most sensual and exotic flavour and aroma. I received a sample pack from them a few weeks ago and I am hooked. 

The story of a Tongan aid project that blossomed into a business that has executive chef’s and foodies who can’t get enough of Heilala Vanilla.

Meet the Boggiss and Ross family. John Ross, his daughter Jennifer and her husband Garth.  They started Heilala Vanilla in 2002 and still own and operate the business today.

Before 2002, John was a retired dairy farmer, Jennifer was an accountant and Garth worked in IT. They worked a dormant piece of land in Utungake, Tonga gifted to them by the local village. Little did they know at the time that the piece of land was destined for something great. 

John and Garth put to practice their horticultural know how to kick start the plantation by researching countries around the world that grew vanilla in the narrow band 20 degrees on each side of the equator. The plan was to help to provide the locals with employment and hope that the demand for vanilla blossomed.

It then took three years to develop and nurture the vines through the on-going art of careful training, weeding and looping, all while ensuring organic sustainable farming was being practised. 

John who was once a frequent holiday maker to Tonga is now virtually a local spending up to six months a year at the Tongan plantation.

In 2005 the first 40kg harvests of Vanilla pods were ready. Time passed, the plantation went from strength to strength harvesting a healthy two tonne in 2010. All the tender love and care has resulted in the richest grade of Vanilla in the Asia Pacific region with its distinctive aroma, shine and plumpness coveted by chefs all around the world.

An annual crop is brought back from Tonga to the company’s base in Tauranga, New Zealand. Heilala Vanilla is then packaged for each order; the Pure Extract and Vanilla Paste, Syrup and vanilla bean sugar are manufactured, and dispatched to Executive Chefs, gourmet food manufacturers and a selection of specialty retail outlets.

Several years have passed and the plantation has matured, but the research and development of more exciting 100% pure vanilla ideas continue. The practice of true sustainability with the local village also continues and has enabled resources for education and infrastructure, which the community otherwise may not have had. It is recognised by the local Agriculture Ministry as a true example of a Pacific partnership in practice something that is rather special to us.

Tasting vanilla creations are something we never get bored of. We now have a small plantation in Tauranga which is a great opportunity for chefs and media to come and visit and get a feel for the most labour intensive crop on the planet.

Gluten Free Gooey Double Chocolate Vanilla Brownies

1 3/4 cups gluten free flour blend

1 teaspoon guar gum 

2 1/2 teaspoons gluten free baking powder 

1 teaspoon salt

1/2 cup pure cocoa powder 

1 1/2 cups pure dark chocolate chips 

1 cup sugar 

1 egg, room temperature

8 tablespoons salted grass fed butter, room temperature

2 teaspoons Heilala vanilla paste

Preheat oven to 350 F

Cream butter and sugar until fluffy. Add egg and vanilla paste, beating well to combine. Turn mixer of and use a spoon to mix in the dry ingredients including chocolate chips.

Drop teaspoonfuls of the cookie dough into the palm of your hand and roll into a perfect ball.Arrange in a single layer on a lined cookie sheet.

Put cookie sheet in the middle rack and bake for 20 minutes.

Gluten Free Chocolate Vanilla Pikelets

A pikelet is a small pancake. Similar to American pancakes in flavor, pikelets are made out of milk or buttermilk, salt, flour, sugar, eggs, and baking powder. In Australia and New Zealand, a favorite way to eat pikelets is to top them with cream, powdered sugar, and strawberries.

1 cup all purpose gluten free flour blend 

1/2 teaspoon guar gum 

1 cup bittersweet dark chocolate chunks 

1 tablespoon Heilala Vanilla Sugar

2 tablespoons gluten free baking powder 

1 large room temperature egg 

2 tablespoons melted salted butter 

1 cup milk

1 teaspoon pure Heilala Vanilla Bean Paste

Combine all the dry ingredients including chocolate chunks. Set aside. Whisk all the wet ingredients.Add wet to dry to make a thick batter (you may not need all the liquid).

Heat a lightly greased frying pan over a moderate heat. Once heated, cook tablespoonfuls of mixture in the pan for about 1-11⁄2 minutes. Once bubbles appear on the surface and burst, flip the pikelets over and cook for about the same time on the opposite side until they are lightly browned. Place on a cake rack to cool and cover with a clean tea towel while cooking the remaining mixture.

Serve warm with or without butter or try serving with whipped cream, melted chocolate, and raspberry jam.Any leftovers can be reheated to refreshen before serving.

Mini Raspberry Vanilla Scones

2 cups all purpose unbleached flour

4 teaspoons baking powder

4 tablespoons sugar

Pinch of salt

6 tablespoons frozen unsalted butter

1 cup raspberry preserve

1/2 cup whole milk or cream

1 egg, room temperature

2 teaspoons pure vanilla extract

Preheat oven to 375 degrees F

Combine flour, sugar, baking powder and salt in a large bowl. Using a pastry knife, cut butter into the dry ingredients until mixture is crumbly. 

Mix milk (or cream), vanilla and egg in a separate bowl. Fold wet ingredients into dry ingredients.

Pat dough out onto a lightly floured surface. Divide dough into 12 equal portions. Add  a teaspoon of raspberry preserve to the middle of each piece and make sure to close completely.

Line a 12 cup small muffin pan and add scones. Refrigerate for 10 minutes. Remove from refrigerator and bake for 15 to 20 minutes or until golden brown and dough is cooked.