Ingredient Nuts & Seeds

Torta extra vergine

Like me, my Mum has an old exercise book in which she writes, in her beautiful calligraphic script, the recipes she finds which are too good to pass by.  It has a brightly striped cover and ruled pages which are…

Espresso fudge

Coffee is the life blood of product development in Dunedin. So much so that certain members of the office partake in a coffee bean pool so that they can enjoy true espresso from an espresso machine without the bite four cups of it would normally inflict on one’s wallet.

Pistachio crusted rack of lamb

When we made this on Friday afternoon, it seemed like the whole office was filled with the incredible aroma of garlic, lemons and juicy lamb.  There was a crowd of spectators hovering while we took photos, waiting to help out…

Non traditional vacherin

A traditional Vacherin dessert is created by layering meringue disks with crème Chantilly. It gets its name from a cow’s milk cheese made during the cold winter months in France and Switzerland; the colour and shape of vacherin cheese compare to that of this dessert. In this non-traditional vacherin

Thai chicken salad

This post deserves a special introduction. It is our first guest blog post. Its author, Sarah Woollett, played an important role in the realisation of this project, contributing advice, tasty recipes and unwavering encouragement. Sarah is an incredibly competent and knowledgable cook and here in the studio we were lucky