Personally I don’t do detox, so I had to think hard this month. Meeting detox halfway seemed a good compromise to me, a dessert with some possibly tenuous detoxifying qualities.

With summer finally gracing us with her presence, I am eagerly anticipating spending several afternoons, when the sun is shining, gathering elderflowers to make cordial and hopefully elderflower champagne, which our colleague Simon (of Simons lemoncello cake ) has very kindly given us a recipe for.

A few weeks ago the industrial design team in Dunedin had a shared morning tea to celebrate a couple of birthdays.  Annie made this beautiful cheesecake; it was so good we persuaded her to share her secret recipe with everyone!

Kate, one of our very talented cooking product evaluators, shares with us this amazing pecan pie recipe, along with a little tale of her experience of Thanksgiving: “Having spent a good portion of my twenties living and working in the USA I was lucky enough to be a guest at many family gatherings.  The most memorable [...]

This is my new soon-to-be-summer favourite.  Granita.  It is quick and easy to make and what’s more, the flavour combinations and colours are endless.  A few weeks ago we took part in Taste of New Zealand and we served a selection of granitas to whet the appetite of our food-loving visitors.  We did a mandarin, [...]

The final ‘black and white’ post and the Rugby World Cup is over! The All Blacks were triumphant (as if there was ever any doubt), New Zealand having played host to teams and tourists from 20 nations in stadiums around the country. I am a little sad the party is over, and thought a sweet [...]

Of late I have been inspired by flowers.  Perhaps due in part to the arrival of spring under which the slender branches of our cherry tree hang heavy with frilly pink blossoms.  It is only recently that I discovered that these blossoms are in fact edible and impart a light, fruity fragrance to whatever they [...]

When I discover a new recipe I feel as though a whole new world unfolds before me. New methods, flavours and textures all tumble forth to reveal themselves, a jumble of potential combinations waiting to take shape.

Kate recently joined the product development team here in Dunedin. A passionate foodie, Kate has worked as a chef, studied food-science and runs her own wedding cake business on the side. This month she shares with us her recipe for sticky, sweet and decadent caramel poached pears.

Custard squares are a bit of a Kiwi tradition, you are always lucky to find them in a café as they don’t normally last long. There can be some technique involved in eating one, if the custard filling is too soft then when you bite into the pastry top and bottom, the custard squishes out [...]

This post has been a long time coming! I have been waiting for the perfect opportunity to put it up. The first time I had ever seen or tasted this cake was in Japan although its origins are German.

You don’t see blood oranges all that often in Auckland supermarkets so when I saw a display of them at the counter of Emma’s little corner fruit shop I was overwhelmed with excitement and happiness.