Tony and Christine who won a $10,000 competition through Master Chef enjoyed all that The Tops had to offer over 5 days in October. Sharini's Sri Lankan curries are always a hit, they had a tour over the property and Tony was great on the tennis court. As a tennis coach he was delighted to provide some pointers for John and Sharini's young daughter Jasmine.   

Here Tony and Christine are 'picking their dinner' in the organic garden.

Sharini's organic chicken curry

Ingredients
1 onion finely chopped, 2 cloves of garlic chopped, pieces of ginger chopped, sprig of curry leaves, pandan leaf and lemon grass. 

Spices: Sri Lankan curry powder (cumin, coriander, fennel powder)  

2-3 cardamom pods, cinnamon sick,
turmeric 1-2 tsp, chilli powder to taste, plus extra fresh chilli,  

1 chopped tomato and thin and thick coconut milk

1.5kg organic chicken pieces.

Method

Gently sauté the first 6 ingredients, add the spices and cook for approximately 5 minutes and add chopped tomato and cook until a paste consistency. Then mix in the chicken pieces and cook slowly with thin coconut milk.

Add the thick coconut milk and check for seasoning, cook for a few minutes longer.

Serve with steamed rice and accompaniments

The sustainable pods or the house that feeds you is being developed by architect Chris Haughton of 'The Shed' and built by local craftsmen. These state of the art dwellings are for sale either off the plan, or when built.

Be ahead of the pack and own one and let the retreat manage it when you are not around.  It comes with a bank guarantee of 10% for 2 years.  

The pods will have the most amazing views over the valleys and be totally sustainable. What an exciting project!