To obtain service in the Bistro, we had to draw the staff away from their mobile phone to take our order. Tusker Premium, the beer of Vanuatu, was not available after day two. To suggest that island isolation provides a reason for item missing from the menu is ridiculous with the dinghy shuttle doing several trips each day to the mainland. Throughout our stay, various menu items were delivered amended. Remaining chocolate muffins that had been offered on day one were still being offered on day 5, albeit almost unpalatable. Our package included a buffet breakfast, on day one there were no hash browns, by day five this had blown out to include orange juice, bread (!!!) berries for pancakes, breakfast sausage and any fruit other than grapefruit and pawpaw. Small inconveniences compared to the disappointment with the Food and Beverage. The compendium mentioned a hand held phone to take when moving away for the villa to summon staff for food or drinks, well it's a land line and we had to guess what number to dial when necessary.
Not unusual in Pacific Islands but would have been good to have been informed. Coffee capsules not replenished, and no housekeeping Sunday. The door was opened for us and that was the end of any staff interaction not generated by us. Our villa was beautiful, as described on the web site but we are still waiting to meet our personal valet.
#Moso chocolate driver#
Our boat driver did his best to keep us dry from the swells but disembarking the boat onto the narrow pontoon was not comfortable. Having read previous reviews, we were ready for the rough dinghy ride across the passage. We understand the roads are not good, but what about giving the inside a bit of a clean. Bells started ringing when we were collected at the airport is what can only be described as a very grubby mini bus. Remaining chocolate muffins that had been offered on day one were. Let cool.Bells started ringing when we were collected at the airport is what can only be described as a very grubby mini bus. Place the tray in the middle/top portion of the oven. Using an ice cream scoop or large spoon, place the dough evenly on a parchment-lined tray, 2 inches apart. Preheat your oven to 350 degrees Fahrenheit. If you’re in a pinch, you can choose to freeze the dough for 1 hour or until hardened. Add the chocolate chips and chunks and fold until evenly distributed throughout the batter.Ĭhill the cookie dough overnight, preferably. The mixture may curdle a bit if whisked too much.Īdd the dry ingredients to the wet and mix until a cookie dough consistency comes to fruition. To the butter and sugar, add the pumpkin puree, vanilla extract, and white miso paste. In a bowl or stand mixer, cream together the softened, room temperature butter and brown sugar/white sugar for about 2 to 3 minutes. In a bowl, whisk together the flour, cornstarch, pumpkin spice, baking powder, and baking soda. Begin by bringing all of your chilled ingredients to room temperature (i.e.
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