HIBISCUS SHANDY
(SERVES 2) Ingredients Remedy Kombucha Hibiscus Kiss Beer of your choice (lager is recommended) 1 lemon slice Directions Fill a glass halfway with…
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SWITCHEL SUNRISE
(SERVES 2) Ingredients Remedy Switchel Blood Orange 60ml tequila Fresh blood orange Fresh mint Ice Directions Fill glasses with ice. Juice half the…
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FINGER LIME MOJITO
(SERVES 2) Ingredients Remedy Switchel Finger Lime 60ml vodka Lime wedges Fresh mint Ice Directions Add ice and a squeeze of lime to…
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NIC WATT’S PERFECT LOW-CARB PAIRING
In collaboration with the recent release of Steinlager’s Pure Ultra, Nic Watt has prepared an accompanying dish to welcome this delicious drop. ‘Citrus…
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SPIRULINA LATTE
220ml Alpro Soya ‘For Professionals’ 10ml (sugar-free) vanilla syrup or 1 tsp vanilla essence 2g spirulina powder Put the spirulina powder and vanilla syrup…
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PUMPKIN OAT LATTE
250ml Alpro Oat Organic ‘For Professionals’ 1 espresso shot 6g agave syrup ½ tbsp pumpkin powder 1 tsp cinnamon powder Mix the pumpkin powder,…
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VEAL AND MUSHROOM FETTUCINE
For pasta: 350g of Ghiotti fettuccine For the dressing: 100g of lean veal 30g of dried mushrooms 30g of butter 100ml of cream…
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STEAK TARTARE
By Pete Evans When dealing with raw meat, you have to be super clean and move quickly. To keep it chilled, it’s a good idea…
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Wagyu with Grilled Baby Gem Lettuce and Gremolata
By Josh Barlow, The Sugar Club, Auckland Wagyu 1kg Wagyu Leave at room temperature for several hours. Season with oil and salt…
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Gnocchi alla Romana by Pasta e Cuore
For 6 people: 1 litre full cream milk 250g semolina 100g butter 100g Pecorino Romano cheese ( grated) 100g Parmigiano reggiano ( grated…
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MILK, HONEY AND TEA CAKE
Jordan Rondel, The Caker New Zealand’s iconic Bell Tea is celebrating 120 years of brewing a great tasting cuppa! This historic brand…
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Gnocchi with 3 cheese – Pane & Vino
Ingredients: 500gr potato gnocchi 50gr blue cheese 50gr mozzarella cheese 50gr Parmesan cheese 200ml cream Directions: Bring to boil a pot…
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