Jimbaran Bay is famous for its many seafood restaurants. You become familiar with the smoke that filters through the air onto the dining tables set up on the beach.
Without exception they all use smoke wood, consisting of coconut husk and chips, to flavour the seafood. The other ingredient synonymous with coconut husks is the sauce, that compliments the culinary preparation. Simply four ingredients: Soy or sesame oil, finely chopped garlic onion and hot chilli peppers, and soy sauce.
De Villiers ‘Jimbaran Bay’ smoke packs (145 x 115 x 45mm) are designed to throw onto the coals of any barbeque. Immerse them in water for 5 minutes and that is all you have to do. They produce the same smoke flavour to bring back memories of the seafront of this beautiful part of Bali. They sell at US$0.90 cents FOB Bali.
Quarantine restrictions in some countries because of coddling moth prevents us from using chunks of apple wood but we can supply the De Villier’s mango and jackfruit chunks at US$3.40/bag each measuring (5900cu.cm’s or 360 cu.in) for container shipment. All containers go through methyl bromide gas treatment. At very low cost, they are efficient and packaged for easy consumer handling.
