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Vanilla Venture

Kitchen Essentials - Premium

€74,50
€74,50
Sale Sold out
To be able to cook deliciously, quality ingredients are indispensable. In our Kitchen Essentials boxes, we have selected various products for you that belong in every kitchen cupboard and are a flavorful addition to any dish.

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Shipping information

We deliver throughout the Netherlands (with the exception of the Wadden Islands). Our refrigerated delivery costs are €6.90 (excluding €3 service fees).

Please note: on Sunday, April 20, we will charge an increased delivery fee of €19.80 due to the national holiday. You can also choose to have your meal delivered on Saturday, April 19 for €6.90 and eat it on Sunday evening.

A small number of exclusive restaurants use a private "priority delivery service". This service costs €29.

The delivery fees we charge cover the refrigerated pickup from the restaurant and ensure that your meal is delivered to your home under optimal conditions. You will be continuously informed of the status of your order. In addition, we work with a specialized courier service that transports each meal with the greatest possible care and attention.

The Products

Kitchen Essentials - Premium
- Acquerello rice -
- Unfiltered olive oil Scirinda Sicily -
- Madagascar vanilla pods -
- Small jar Gordal olives 60/90 with pit -
- Kalamata olives without pit -
- Bonito del norte in olive oil Ortiz -
- Anchovy fillet in olive oil Ortiz -
- Capers in wine vinegar -
- Passata di pomodoro Bella Veduta -
- Ceylon cinnamon sticks Alba -
- Pappardelle -
- Hand-rolled couscous -
- Polenta -
- Coupé saffron VV Brand -
- Aceto Balsamico Silver Bell 1.18 -
- Vinagro Bianco (Pinot Grigio) -
- Sel de Guerande -
- Organic black Tellicherry pepper -
- Fleur de sel de Guerande -


Shelf life

We advise consuming the dishes within 2 days of receipt.

What's inside?

  • Small jar of Gordal olive 60/90 with pit

    Small jar of Gordal olive 60/90 with pit

    These hand-picked olives come from a small family business in Andalusia. They are grower and producer of table olives. The olives are naturally fermented with only water and salt and produced in small batches, then hand-packed. This Gordal is extremely large and is firm and juicy. It ripens early and is only used as a table olive due to its low oil content and high sugar content.
  • Kalamata olive without pit

    Kalamata olive without pit

    Unfermented olive from the Greek mainland near Kalamata. The olives have a dark purple color and are pointed in shape. The olives are matured in sea salt, water, extra virgin olive oil, and red wine vinegar. Because of the addition of sea salt, these unfermented olives do not need to be refrigerated.
  • Bonito del norte in olive oil Ortiz

    Bonito del norte in olive oil Ortiz

    Bonito del Norte is Spanish white tuna (Thunnus Alalunga or Albacore tuna) from Vizcaya (Basque Country). This tuna is caught in the Cantabrian Sea with line and hook. The tuna must be at least 4 kilos to be called Bonito del Norte.
  • Anchovy fillet in olive oil Ortiz

    Anchovy fillet in olive oil Ortiz

    Anchovy is a refined flavor enhancer that appears in all kinds of cuisines. Except on some pizzas and in salade niçoise rarely pure, more often processed, for example in sauces. The solidly Basque company Ortiz first cures the anchovies with coarse sea salt, after which the fish matures in wooden barrels for four months. Then they are rinsed by hand, cleaned, filleted, and packed in oil. Excellent deep pink fillets with a salty, umami character, and they can give a boost to many sauces (or butters) for fish, meat, and vegetables.
  • Capers in wine vinegar

    Capers in wine vinegar

    Delicious capers in wine vinegar from the small producer Frantoio di Sant'Agata d'Oneglia. Tasty in salads, pastas, or on pizza.
  • Passata di pomodoro Bella Veduta

    Passata di pomodoro Bella Veduta

    Completely handmade. These sieved tomatoes are an authentic product from Puglia. It contains no additives, no salt, no sugar, and no serum. Nothing, just sieved hand-selected tomatoes and some fresh basil from the Ofanto valley near Cerignola in Puglia.
  • Ceylon cinnamon sticks Alba

    Ceylon cinnamon sticks Alba

    Although almost everyone has the very recognizable spice cinnamon at home, it has to come from far away. Cinnamon is actually the dried inner bark of the cinnamon tree, which grows among other places in Sri Lanka. Exposure to the sun causes the bark to curl into a tube. The Alba (white) quality is the highest. Normally, this is only exported to Japan.
  • Pappardelle

    Pappardelle

    Pappardelle is a flat and wide pasta that holds sauces well due to its long shape and texture. All pasta shapes from Pastificio Gentile are bronze-cut, which means that the molds used in production are made of bronze. The bronze mold creates a rougher, more porous pasta. This gives the pasta a homemade quality.
  • Hand-rolled couscous

    Hand-rolled couscous

    This hand-rolled coarse couscous is traditionally made and air-dried. Made by Cooperative Lemima (nickname for 'mama') from Bejaad, the couscous region between Marrakech and Meknes. The coarse structure of the couscous makes this berkouks extra delicious. Use: Mix the couscous with a dash of oil and some salt, sprinkle the couscous with some water and steam it in the top part of the couscous pan (or other steamer) for 10 min. Remove from the pan and gently rub the grains loose. Repeat steaming 2 more times for 10 min each. Season with some olive oil or butter and salt. Also tasty cooked for 10 min in soup or sauce or in milk with sugar and cinnamon. For an extensive recipe for steaming couscous: www.nadiaenmerijnsouq.nl
  • Acquerello rice

    Acquerello rice

    This Carnaroli is dried for a year, which allows it to absorb even more moisture. Yet it remains a firm, not creamy risotto, even when cooled. During preparation, this rice loses very little starch but absorbs a lot of moisture, so the grains don't stick together but 'ballano in bocca', dance in the mouth. Due to the high absorption capacity, the grains increase enormously in size. All the flavor goes into the grain instead of outside. It does require some skill to work with this rice, but for those who dare...
  • Unfiltered olive oil Scirinda Sicily

    Unfiltered olive oil Scirinda Sicily

    The high-quality olive oil produced at the Sicilian Fattoria Scirinda immediately evokes grass and hay. The oil has an exceptionally low acidity and is made from three olive varieties that thrive on the ideal soil of the island's southwestern slopes. In Scirinda olive oil, you taste Sicily and the craftsmanship of the people who surround this product with care and expertise.
  • Coupé saffron

    Coupé saffron

    The dried stigmas of the crocus sativa. Coupe saffron is the highest quality saffron and is obtained by removing the least potent 20% of the stigmas. Therefore, it is of higher quality than the Mancha quality saffron from Spain.