The recipe published in my local tabloid.

Cathay Delight

2 teaspoons Coconut Milk
4 Tablespoons fresh milk
1/2 cup Kiwi juice
3 mint leaves for garnish

Combine liquid ingredients in a cocktail shaker with crushed ice. Strain into a wine glass. Garnish with mint leaves.

Recommended appetisers:
parmesan cheese cup with shrimp
scallop and asparagus with sundreid tomato dressing