Honey and thyme panna cotta with poached apricots

I’m a panna cotta girl, I often find crème brulee a little rich, and while I am always happy with a bowl of ice-cream to finish a meal, sometimes an occasion calls for something a little more sophisticated. A couple of months back, we had most of our board of directors, along with some of the exec team here in Dunedin

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Poached quince

When Kurt turned up at the office the other week with an armload on quinces and started cooking those amazing lamb shanks I decided we absolutely had to do something sweet with them as well.

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Chai & coconut milk ice cream

I’ve recently returned from a 3 week holiday in the mighty USA; during our jaunt I became obsessed with the ‘all American diners’ – those institutions that have been running forever, open all day and all night, serving bottomless cups of filter coffee

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Homemade Yoghurt with Spiced Orange Compote

Thick?  Yes! Creamy? Yes!  Super kind on the purse strings? Absolutely! I’d like to point out that I’m completely stoked to have mastered the art of homemade yoghurt making.  After the success I had with my dairy free coconut yoghurt I thought I should have a go at the real deal.  

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Chocolate cake with raspberry, cream and ganache

I am sure to have made mention in the past as to my sentimental tendencies.  Whilst for the most part I can cleverly keep it under wraps, there are times where, despite my very best efforts it bubbles so close to the surface that I can’t help but let it spill over.  Like now.  And so, as a preemptive measure I must apologise should this whole post become wobbly

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Coconut & mango chia seed pudding

This recipe sits somewhere in between a dessert and a breakfast.  It has a gelatinous texture similar to that of sago and is creamy like rice pudding, without all the sugar and fat.  What makes it even more wonderful is that it is very quick to prepare.

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Valentines Day Strawberry Cranachan

If it’s love you are looking for this Valentines Day there is nothing not to love about this beautiful Scottish dessert. Even if haggis isn’t your thing this wee lass is sure to hit the spot. Dunedin, our hometown, is the Edinburgh of the south.

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Avocado ice creams

I spent Saturday with three friends and we talked food. One had purchased a juicer and was giving us a run-down on her latest concoction – pineapple, lime and watermelon.  One had cut out dairy and eggs and was talking about a plant-based diet. And one was contemplating going vegan for a period of time in order to find out first hand its effect on the mind and body

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Christmas Pudding with Vanilla Bean Custard

In August this year my boyfriends grandfather passed away.  He was a wonderful man who just 5 years ago had finished building his own octagonal house, the wood for which he milled himself, the pipes for which he ran.  One look around his home, perched high above a little-used train track, and you got a feel for how resourceful he was.

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Cookie ice-cream sandwiches

Those of us who were lucky enough to grow up in little old New Zealand will no doubt have fond memories of the Mr. Whippy truck winding its way through our suburban streets on a summery afternoon, playing its happy chimes, tempting children out onto the footpath to queue up for icy cold sweet treats.

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Strawberry & rose water kulfi

This is cheats kulfi.  The original version is far more labour intensive and involves gently simmering sweetened, flavoured milk until it evaporates by half leaving a thickened, very dense ice-cream.  In this version all the hard work is done for you by using sweetened condensed milk.  Just in time for summer

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Salted Almond and Orange Blossom Water Meringues

It seems to fitting to pair meringues with almonds and the flavour of orange blossom flowers; they all share the similarities of being pale and delicate. Because of the  nature of the orange blossom, and the belief that they symbolise purity, these tiny flowers are seen as a traditional bridal flower in many countries and therefore, their presence at these auspicious occasions comes in many forms; including the traditional way to flavour to wedding cakes – what a romantic notion.

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jelly sponge

Grandma Ada was my heroine as a child. She is really the reason I became so fascinated with food and in particular baking. Our family regularly visited the farm where Grandma and Granddad lived and were always spoilt with homecooked feasts and an endless supply of meticulously perfected baking.

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