Tropical Citrus Cake

Try your slice of Tropical Citrus Cake with a small glass of Vaione Premium South Pacific Gin - for a double sweet treat on a hot summers day.

3/4 cup sugar
125 grams butter
3 eggs

1 3/4 cups flour
3 teaspoons baking powder

1/4 cup pineapple juice

1/4 cup Vaione Premium South Pacific Gin
1 orange, the skin zested
1 lemon, the skin zested

1. Cream the sugar and butter together.
2. Add the egg and beat to blend.
3. Add the juice, gin and zested fruit skins. Stir to blend.
4. Add the flour and baking powder to the juice and fold the flour through.
5. Pour into a baking tin.
6. Bake at 180 degrees for 35 minutes.

Try your slice of Tropical Citrus Cake with a small glass of Vaione Premium South Pacific Gin - for a double sweet treat on a hot summers day.

Chilli Vaione Prawns

On a tropical day  when the wind is warm and the rain is heavy, add this warm entrée/small main to your menu. Sip on a small glass of neat Vaione Premium South Pacific Gin to compliment the flavours and keep the warmth.


2 cups small cooked prawns, all headed and tailed, except 4 which are tailed only

1 clove garlic, peeled and finely chopped

1 Tablespoon olive oil

1 small sprig parsley, roughly chopped

¾ teaspoon finely diced hot red chillies, add extra or less to suit your taste

3 Tablespoons Vaione Premium South Pacific Gin

Plus extra 1 Tablespoon Vaione Premium South Pacific Gin

½ teaspoon sugar

Salt and pepper, taste

2 Tablespoons lemon juice      

½ small tomato, finely chopped

Salad greens, enough for four small dishes

1 small avocado, mashed

2 large pinches of paprika

Salt and pepper, to taste

Squeeze of lemon

1. Put all of the ingredients from the prawns to the lemon juice, into a small bowl. Stir to mix and put aside in the fridge for 15 minutes.
2. Place the salad greens into four small to medium sized serving dishes
3. Spoon the avocado, paprika and squeeze of lemon into a small bowl and mash. Season to taste.
4. Put avocado mixture evenly into each dish.
5. Put the prawns and marinade into a small pot, then heat over low to warm the prawns right through.
6. Place the prawns evenly into each dish, arranging the one tailed prawn on the top as decoration.
7. To the cooked juice of prawns add the extra Tablespoon of Vaione Premium South Pacific Gin.
8. Pour the juice over the prawns, serve immediately.

On a tropical day  when the wind is warm and the rain is heavy, add this warm entrée/small main to your menu. Sip on a small glass of neat Vaione Premium South Pacific Gin to compliment the flavours and keep the warmth.

Lime and White Chocolate Vaione Truffles

Lime and White Chocolate Vaione Truffles

As the warm Niuean sun sets on another day on this beautiful island, indulge in the delight of these creamy gin chocolate truffles. Accompanied with a shot of Vaione Premium South Pacific Gin over ice, this will complete another dream day in paradise.

2 Tablespoons butter

½ cup cream

250 grams white chocolate, prefer semi-sweet, broken into small pieces

Half a lime, zested

1/8^th cup Vaione Premium South Pacific Gin

½ cup icing sugar, in a small bowl

1 lime, zested, in a small bowl

Into a small sauce pot add the butter and cream.

Heat the cream to a hot heat nearly to boiling point, but don’t boil.

Take off the heat. Add the chocolate and leave for 30 seconds or so to allow the chocolate to melt.

Stir to mix the chocolate and cream together.

Add the Vaione Premium South Pacific Gin and the zested half lime. Stir together.

Pour into a glass bowl. Cover with plastic wrap. Place in fridge.

Once firm, use a spoon to scoop out a spoonful of the truffle mixture. Place into the icing sugar and then gently roll into small ball shapes.

Dab each ball into the lime zest. Place onto a clean dish.

Place in fridge in an airtight container and chill.

As the warm Niuean sun sets on another day on this beautiful island, indulge in the delight of these creamy gin chocolate truffles. Accompanied with a shot of Vaione Premium South Pacific Gin over ice, this will complete another dream day in paradise.