I’m excited to be writing my first blog post in my Heylo Bags website. About 6 years ago I sat down and developed my Heylo bags. They are based on the heat retention principle that people have been using for a long time. The name Heylo bags references the hay box way of cooking that is a proven way of cooking using minimum energy.
I have been promoting my bags at Festivals and Markets, but now am going all out to tell everyone how wonderful they are. I am also aiming to market them globally from my home here in sunny Nelson on the top of South Island.
My plan is to update my website regularly with recipes and ideas as the seasons lead us into the year. I have a very productive spray free vegetable garden and an abundance of fruit trees that will keep my supplied with produce and inspiration for new recipes.
As a professionally trained Cordon Bleu chef I am able to test and adapt recipes easily but as I have other interests I do not like to spend a lot of time in the kitchen. I love to prepare a dish and cook it for 10 – 15 minutes, put it into a Heylo bag and be able to “walk away’ for a few hours. This is the beauty of a Heylo bags.
Watch this space for more posts.