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For FairPrice Finest 10 Year Anniversary, I collaborated with them to recreate two recipes by Chef Emmanuel Stroobant and AFC Celebrity Host Sarah Benjamin. I have been a loyal customer of Finest for years! Not because they are available nationwide but because I genuinely find their organic fresh produce and selection of products highly affordable. We purchase almost everything from there. Some of our go-tos include ingredients for Alessandra's homemade milk, organic oatmilk, instant baby Oats and her favorite superfruit berries - gooseberries. 

One of the dishes I'm recreating includes a mushroom fettuccine. While I was exploring their organic selection at Bukit Timah Plaza (one of the biggest Finest outlet I have ever been to! Did I mention it operates 24hours?) I came across this pack of organic fettuccine made from mung beans! That instantly became one of the ingredients I decided to use. 

The other recipe is a Gooseberry Crumble. Our entire family is crazy about gooseberries. Gooseberries are rich in antioxidants, bursting with Vitamin C, neutralising free radicals and protect us from degenerative diseases including cancer while providing anti-aging benefits. It is also known as a beauty superfruit. The best part of them - we can always find them on the shelves of Finest. 

As if gooseberries aren't healthy enough, I decided to use coconut ice cream to replace the coconut sauce. Why? Just because I found a whole fridge with tubs of them at Finest. Look for Coconut Bliss Coconut Ice cream. I opted for the chocolate flavour for this recipe which will go really well with the sweet and tart taste of gooseberries.

Try making this with your toddler! It's a #GourmetMadeSimple recipe and an activity that your child will enjoy! 


Gooseberry Crumble

500g gooseberries, peeled
6 tbsp gula melaka
1 tbsp lime juice
250ml Coconut oil
3 cups organic rolled oats
Pink Himalayan salt 
1 tub Coconut Bliss coconut chocolate ice cream


  1. Preheat the oven to 190C.
  2. Toss gooseberries, gula melaka and lime juice, coconut oil in a bowl. Mix till combined.
  3. Spread mixture evenly in the baking dish.
  4. Mix oatmeal with the remaining oil and a pinch of salt in a bowl.
  5. Spread evenly on top of the fruit mixture.
  6. Cover with foil and bake for 30 minutes.
  7. Remove foil and bake for another 15-20 minutes, until topping is golden brown and crisp.
  8. Serve warm with a dollop of ice cream over crumble









Serves 4


500g Organic Mung Bean Fettuccine
50ml Extra virgin olive oil
25g Organic Purple Garlic, peeled and crushed
1 Organic Onion, peeled and diced
150g Organic White mushrooms, washed
150g Organic Brown mushrooms, washed
350ml water
100ml Organic soy milk
Pink Himalayan salt


  1. Heat extra virgin olive oil, add garlic and onion, cook for 3 to 4 minutes until fragrant in a pot

  2. Add fresh mushrooms and stir, cook for 6 minutes.

  3. Add 350ml water and salt to pot.

  4. Add fettuccine into pot and boil until al dente.

  5. The water will slowly reduce and thicken into a sauce. Add soy milk.

  6.  Serve immediately.