Recipes

Thai Mustard Salmon by Charlie Mckenna

Here is a NEW recipe for all the Salmon 🐟 lovers out there. This Thai Mustard Glazed Salmon uses @lilliesq Gold sauce and is such an easy one to throw on the grill any night of the week. Recipe below!   INGREDIENTS: Medium sides of Salmon x 2 Mint, 1 bunch Coriander, 1 bunch Toasted Sesame Seeds,  Lillies Q Gold Sauce, 150 grams Dark brown sugar, 75 grams Lime juice, 40 grams Fish sauce, 27 grams Soy sauce, 27 grams Fresh ginger, 20 grams Black garlic, 20 grams Chili flakes, 4 grams FOR THE GLAZE: Peel the ginger and grate using a microplaner. Peel the garlic and add the cloves to a blender/food processor. Process until puree or paste like. Slice and juice the fresh limes. Add all ingredients to a small pot. While whisking the glaze, slowly bring the temperature up just until the sugar melts. Remove from heat and allow to cool to room temperature. Once cooled, store in the fridge up to 24 hours before use. GRILLED SALMON: Portion salmon into desired size. Remove skin and pin bones. Season lightly with salt and pepper, then rub lightly with a touch of oil. Heat one grill burner on high while leaving the second off to cook with indirect heat. Mark the fish on both sides quickly and carefully to get nice grill marks (we are not trying to cook, just mark the salmon). Once marked, place on the indirect heat and glaze every 5 minutes (3x), closing the lid to allow the glaze to stick.  SMOKED SALMON: Leaving the skin on, place salmon with skin side down on a smoker rack (spray rack with cooking oil first to avoid sticking) Glaze salmon, then put into the smoker at 225 for roughly 45 minutes. Reglaze every 15 minutes. TO SERVE: Place the following ingredients over the top of the cooked Salmon. Roughly tear the mint & coriander. Add a sprinkling of the toasted sesame seeds. Finish with the freshly sliced red chilli. Share a picture of your Lillie's Q creations by tagging us @cookandnelson.Enjoy!

Glassware 101 - Cocktails At Home #seedlipdrinks

by Jaz AKA @roamingcreative Ever wondered what drink goes in which glass? When it comes to making cocktails, glassware becomes much more than just a vessel. The visual appeal & functionality of a glass, like a flute or a coupe - can make a big first impression & add to the overall cocktail experience. ⁠   Highball Tall and narrow, highball tumblers are compatible with all sorts of libations, namely high cocktails such as Gin & tonic and Rum and Coke. Bartenders often build the drinks served in highball glasses directly inside the glass. Remember, the more ice the better. Lowball Also known as an old fashioned glass, lowball glasses are a shorter version of the highball glass and are often used for serving spirits such as bourbon. With a wide and sturdy base, lowball glasses are ideal for muddling non-liquid ingredients—think mint and other herbs—with the main liquid ingredients of the cocktail. Martini Glasses A stemmed cocktail glass defined by its V-shaped, conical bowl. The Martini glass was made famous by its namesake cocktail, the Martini, though it can be used for any cocktail that is served up. (Without ice). The wide mouth of the glass is intended to allow the aromas of gin botanicals to escape and float up, enticing the drinker to another sip. Coupe Glasses Coupe glasses are stemmed, and typically defined by their broad, shallow saucer. They're exclusively used for serving “up” drinks, meaning cocktails that are shaken or stirred until chilled and served without ice (as opposed to “on the rocks”). Like the Martini Glass the stem prevents your hand from warming it up too quickly. Copper Mugs & Julep Tins Long associated with Moscow mules and Mint juleps, copper & stainless vessels are known for their ability to instantly turn (and remain) cold—insulating the drink being served. Copper mugs typically feature a handle that minimizes heat transfer, whether enjoying an adult beverage or something non-alcoholic, such as iced tea, water and other chilled beverages. Julep tins which were made popular by the Kentucky Derby, are usually made of silver or pewter and are sought after as a souvenir. Nick & Nora Named after Nick and Nora Charles, the main characters in the 1934 timeless thriller, The Thin Man. It features a bell-shaped bowl that sits on top of a long stem—slightly resembling the design of a white wine glass. Nick and Nora glasses are most commonly used to serve drinks that are shaken or stirred. They are also used to serve any beverage that’s otherwise served in a martini glass. Rocks Glasses Short, broad and sturdy, rock glasses are used to serve spirits over ice, as well as distilled spirits and sweet drinks that are overwhelming in large quantities. Oftentimes, the drinks served from rocks glasses are built directly inside—making it easy to layer the different flavours with ice and liquor. Heaving the hand, there is something quite special about sipping from a rocks glass.

Smash Burgers with McClure's Sweet & Spicy Pickles

By Kelly Gibney Serves 4 This is the only way to make burger patties. The burger sauce is an absolute must-do. It’s perfect for dipping French fries too. Make sure not to form patties with the mince at all. It’s the rough portions of meat on the searing hot pan that guarantees loads of delicious caramelized bits – the tell tale sign of a perfect smash burger. Our recipe makes a double patty burger for extra decadence. INGREDIENTS: 1 tablespoon oil 800g beef mince Sea salt and cracked black pepper 8 slices cheese Burger sauce ½ cup good quality mayonnaise 10 sliced McClures Sweet and Spicy pickles – diced 2 teaspoons American style mustard 1 tablespoon tomato sauce 1 tablespoon brine from McClures Sweet and Spicy pickles ½ teaspoon garlic powder ½ teaspoon onion powder ½ teaspoon smoked paprika Generous pinch salt To serve Toasted brioche buns Lettuce Sliced tomatoes Sliced red onion Extra slices McClures sweet and spicy pickles McClures whole spicy pickles to serve on the side if desired. METHOD: Mix together all the sauce ingredients and place in the fridge for at least 30 minutes for the flavours to develop. Divide the mince into 8 roughly equal portions. Heat a pan (a cast iron pan is perfect) or a BBQ hot plate until very hot. Lightly oil. Place portions of meat in the pan as space allows. Use a metal spatula to press down very firmly to flatten. Season generously with sea salt and cracked black pepper. Wait until you can see the meat browning really well at the edges before flipping it over – usually a minute or two. Place a slice of cheese over each patty and cook for a further minute. Assembly Spread one half of the toasted bun with the burger sauce. Place lettuce leaves and sliced tomatoes on the bottom bun. Top with two burger patties. Finish with sliced red onion and extra pickles. We'd love to see your McClure's creations! Tag us on Instagram @cookandnelson or Facebook @cookandnelsonnz

Rich and Creamy Potato Salad with McClure's Pickles and Bacon

A creamy sour cream dressing and zingy pieces of pickle make this the perfect salad for your summer shared table. Allow at least 4 hours for the flavours to develop in the fridge before serving.

Vegetarian Burgers with Zingy McClure's Pickle and Pesto Sauce

These meat-free burger patties are full of rich, savoury flavour and will be an absolute crowd pleaser. Serve with a big dollop of the zingy pickle and pesto sauce and some homemade kūmara fries.

Truffles with Tony’s Chocolonely Dark Milk Chocolate Toffee Pretzel

By Kelly GibneyMakes 16-18 truffles Truffles are deceptively easy to make. They look impressive when served, taste wonderful and last well. They’re perfect for entertaining and make a thoughtful and delicious gift. INGREDIENTS: 1 block Tony’s Chocolonely Dark Milk Chocolate Toffee Pretzel  1/3 cup fresh cream ½ cup almond meal 1 tablespoon butter INGREDIENTS: Break the chocolate into small pieces. Place the chocolate and cream in a heatproof bowl over a pot of simmering water (do not let the bowl touch the water) and stir until smooth. Add the butter and almond meal and mix well. Place in the fridge until the chocolate has hardened enough to roll – usually 1 ½ hours. If the mixture hardens too much, leave at room temperature until pliable. Roll teaspoons of chocolate into balls and place on a plate lined with baking paper. If coating your truffles in melted chocolate, first place in the fridge to harden. If coating in crushed nuts it is best to do it right after you’ve rolled them while still sticky enough for the coating of nuts to adhere to.  Store in an airtight container in the fridge for 2-3 weeks. COATING We like to choose a couple of different coatings to give the truffles lovely visual appeal when served together or gifted. Dip in melted Tony’s Chocolonely 70% Dark chocolate and then sprinkle with a little flaky sea salt or freeze dried raspberry powder. OR Blitz a handful of pistachio nuts in a blender or food processor until fine. Roll the truffles in this. Share a picture of your Tony's Chocolonely creations by tagging us on Instagram @cookandnelson.

Tiramisu with Tony’s Chocolonely Milk Chocolate Toffee Pretzel

By Kelly Gibney Serves 8 This fun spin on a traditional Italian favourite has 2 layers of chopped toffee pretzel chocolate that brings wonderful texture and a little toasty, savoury note that is fantastic. INGREDIENTS: 4 free range egg yolks 1/3 cup caster sugar 2 teaspoons vanilla paste 350ml fresh dairy cream  350g mascarpone 350g Savoiardi ladyfinger biscuits (this is usually 2 packets) 2 cups strong freshly brewed coffee – cooled ¼ cup Kahlua  Cocoa powder to sift over the top 1 bar Tony’s Chocolonely Milk Chocolate toffee pretzel – roughly chopped INSTRUCTIONS: Whisk the egg yolks, sugar and vanilla together until thickened and lighter in color. Whip the cream until soft peaks have formed – take care not to over whip. Whisk the mascarpone to soften and help it blend with the cream. Fold the cream and mascarpone together and then gently fold in the thickened egg yolks. Mix the coffee and Kahlua together. Dunk the biscuit fingers into the coffee for 1-2 seconds (no longer!) before laying at the bottom of a 20cm x 30cm (approximately) dish. Cover the biscuit layer with half of the tiramisu cream. Sprinkle with half of the chopped chocolate. Top with another layer of coffee soaked biscuits and then a final cream layer. Sift cocoa powder over the top. Store covered in the fridge and allow to sit for at least 4 hours and ideally around 24 hours. Scatter the remaining chocolate over the top just before serving. Cook’s tips Do not over whip the cream. Use the beater on a medium low speed and be patient. This will make the end result more stable. Make sure the mascarpone is at room temperature before you start to use it. Otherwise it can be tricky to incorporate well. Do not dunk the ladyfinger biscuits for too long. They will literally disintegrate in your hands. You can make this without the alcohol if you prefer. It will still be very delicious. Share a picture of your Tony's Chocolonely creations by tagging us on Instagram @cookandnelson.

Seedlip Garden Pineapple Jalapeño Margarita

INGREDIENTS: Seedlip Garden 108: 60 ml Agave Syrup: 15 ml Pineapple Juice: 30 ml Fresh Lime Juice: 15 ml Jalapeño: 2 slices GLASS & GARNISH: Rocks Salt rim, Dehydrated pineapple wheel METHOD: Lightly muddle all ingredients in a shaker. Add ice & shake & strain over ice. Garnish w/ a Dehydrated pineapple wheel. We'd love to see your Seedlip creations! Tag us on Instagram @cookandnelson.

Seedlip Spice Hibiscus Margarita

Sugar or spice? We say both. Made w/ Seedlip Spice 94 & Agave Syrup, our Hibiscus Margarita strikes a sophisticated balance of sweet & spicy flavours that are complimented by a Sugar-Salt rim & warm Star Anise.

Semifreddo with balsamic roasted strawberries & Tony’s Chocolonely Dark Milk Chocolate Toffee Pretzel

By Kelly GibneyServes 6Semifreddo is a delicious no-churn frozen dessert. Because it can be made in advance, it’s a great option for dinner parties and bbqs. This one is full of strawberries -  whose flavour has been intensified through roasting  - and chunks of Dark Milk Chocolate Toffee Pretzel chocolate. A delicious dessert that manages to be both decadent and fresh. INGREDIENTS: 3 punnet strawberries  2 tablespoons balsamic vinegar 2 tablespoons maple syrup 4 egg yolks ¾ cup caster sugar 2 teaspoons good quality vanilla essence 250g mascarpone 350ml fresh cream 1 block Tony’s Chocolonely Dark Milk Chocolate Toffee Pretzel  - roughly chopped To serve: Additional chopped chocolate to top if desired. METHOD: Preheat oven to 180 degrees Celsius. Remove the mascarpone from the fridge 30 minutes before using. Remove the tops from the strawberries and slice in half. Place in a medium oven proof dish. Drizzle with the vinegar and maple syrup and toss to coat well. Roast for 30 minutes. The liquid will start to thicken as they cool. Do not chill before adding to the semifreddo. Mash with a fork.  Place the egg yolks, sugar and vanilla essence in medium bowl. Use electric beaters to beat for until lighter, thickened and almost double in volume. Use electric beaters to softly whip the cream and mascarpone until you have soft peaks. Fold the egg yolks, strawberries and chocolate through. Pour into a loaf tin that that has been double lined with clingfilm or baking paper. Smooth out the top, cover and pop in the freezer until solid. Preferably overnight. Place in the fridge 30 minutes before serving and slicing. Serve with additional chopped chocolate on top if desired. Share a picture of your Tony's Chocolonely creations by tagging us on Instagram @cookandnelson.

Seedlip Light & Breezy

INGREDIENTS: 60ml Seedlip Grove 42  Ginger beer or Good Sh*t Ginger, to top  Lime, to garnish METHOD: Build over cubed ice in a Città Rib Tumbler. Top with ginger beer or Good Sh*t Ginger. Garnish with a lime wheel & enjoy! Share a picture of your Seedlip creations by tagging us on Instagram @cookandnelson. Photo credit CITTÀ. We have added in an alternative to ginger beer to the original recipe posted on the CITTÀ site. This is an original recipe reposted from CITTÀ: www.styleyourspace.nz/home/citta-seedlip-cocktails. #Seedlipdrinks

Tony's Dark Milk Pretzel Toffee Chocolate Cake

Do you go knots for our dark milk pretzel toffee chocolate? Then this recipe is gonna blow your socks off. And it's made for sharing! Give it a go and then get some friends together to tuck in.INGREDIENTS:For the cake: 375g all-purpose flour 10g baking powder 50g cocoa powder 275g sugar 1 pinch of salt 4 eggs 365ml milk 250g butter 2 tsp vanilla extract Tony's dark milk pretzel toffee bar For the cream: 250g whipping cream Tony's dark choco bar METHOD: Melt your Tony's dark milk pretzel toffee and let it cool down. Do the same with the butter. Preheat your oven to 180°C. Grease your two baking tins and dust them with cocoa powder. Mix your dry ingredients. Then add the eggs, milk, vanilla extract, melted butter and melted chocolate and stir everything vigorously to form a smooth mix. Divide the mix evenly between both baking tins and bake for 35-45 mins. Let the cakes cool for a few mins, then remove it carefully from the mould. Let both cakes cool completely. Next melt your Tony's dark chocolate and whip it with the cream. Place one of your bases onto a cake platter or plate, spread half of your chocolate-cream mix onto it. Place the second base on top and use the rest of the chocolate-cream mix for the topping. Decorate with extra choco chunks, pretzels and a drizzle of toffee. Share a picture of your Tony's Chocolonely creations by tagging us on Instagram @cookandnelson.

Spring Kombucha Highball

Created by Kelly Gibney This simple cocktail transports you with the bright aromatics of spring. The scent of fresh herbs used as a garnish delivers a heightened sensory experience. Try to use an artisan kombucha with a natural, handcrafted flavour. INGREDIENTS  50ml Seedlip Garden 108 200ml Kombucha - approx Sprig fresh dill or fennel fronds Long piece sliced cucumber Nasturtium flower to garnish (optional). METHOD Fill a glass with ice (large ice cubes look great). Add Seedlip Garden 108. Top with kombucha and add fresh garnishes. FENNEL Fennel was valued as a magic herb. In the Middle Ages it was draped over doorways on Midsummer’s Eve to protect the household from evil spirits. As an added measure of protection, the tiny seeds were stuffed into keyholes to keep ghosts from entering the room. Share a picture of your Seedlip creations by tagging us on Instagram @cookandnelson.

Tony’s Toasted Marshmallow “Milk” Shake

Makes 2 x 250mL or 3 x 235ML shakes. Perfect for sharing! INGREDIENTS:​​​​​​​ 5oz (about 12) vegan jumbo marshmallows, sliced in half lengthwise (but ehm, keep 2 or 3 whole ones behind for topping) nonstick coconut oil cooking spray 1/2 bar, 90g, 3.175oz Tony’s Chocolonely dark chocolate bar of choice (feelin’ adventurous?) 1 tsp coconut oil 1 cup non-dairy milk of choice (unsweetened is better here, trust us) 4 sheets graham crackers, broken into pieces (keep and crush 1/2 sheet into crumbs for topping) 4 ice cubes 1 pint (about 2 cups) of non-dairy vanilla frozen dessert pinch of salt blender baking sheet double broiler METHOD:Start by chilling your shake glasses in freezer and heat your broiler.Line a baking sheet with foil and spray plenty of nonstick cooking spray. Place your whole marshmallows and marshmallow halves cut-side down on the baking sheet. Then, broil for 1-3 minutes, but keep a close eye on ‘em to make sure they reach your fave level of toastiness (don’t be afraid to get ‘em nice and dark for a deeper flavor). Now set your whole marshmallows aside and set your halved marshmallows on a plate and place in your refrigerator until cool. That’s about five minutes.While your marshmallows cool, melt your Tony’s chocolate and coconut oil in a double-boiler on the stovetop (or in a microwave on 50% power for 1 minute, stirring every 30 seconds) stirring gently until just melted. Set aside about 1/4 of the melted chocolate for drizzling on top of your shakes later – it’s worth it, promise.Place non-dairy milk, remaining melted chocolate, and cooled toasted marshmallow halves in blender. Blend until slightly smooth, then add your ice (ice baby), graham cracker pieces, and a pinch of salt and blend until smooth. Add non-dairy vanilla frozen dessert and blend or pulse until just combined.Pour your shake mix into chilled glasses, crumble the leftover graham cracker crumbs on top, then drizzle with your leftover melted chocolate, and finally top each with a whole toasted marshmallow. Now your masterpiece is complete. Enjoy! Styling Tip: Swirl chocolate inside the glass for a tasty swirl effect. Share a picture of your Tony's Chocolonely creations by tagging us on Instagram @cookandnelson.

Seedlip Garden Sour

This is one of the most popular Seedlip Garden 108 cocktails globally. The Garden Sour is a complex herbal based non- alcoholic cocktail with hints of Apple, Lemon and Rosemary.INGREDIENTS: 50ml Seedlip Garden 108 35ml Cloudy Apple Juice 10ml Lemon Juice 20ml Sugar Syrup 30ml Egg White or Aquafaba 5ml Apple Cider Vinegar Sprig of Rosemary Sprig of Thyme Viola Flowers. METHOD: Measure and pour all ingredients into a cocktail shaker. Add in the rosemary and thyme. Add ice, seal and shake. Double strain into coupe glass. Garnish with a Viola flower or two! LOW ABV: Substitute 50ml Seedlip Garden for 30ml Seedlip Garden & 20ml Gin. VIOLA: The English word “violet” is taken from the Latin word “viola,” which means “violet flower” or “violet color.” Common violet flower meanings include innocence, everlasting love, modesty, spiritual wisdom, faithfulness, mysticism, and remembrance.Recipe taken from the Seedlip x Greenshoots Recipe e-book. Share a picture of your Seedlip creations by tagging us on Instagram @cookandnelson.

The Grove Toddy

The perfect midweek warmer on these cooler days INGREDIENTS: Seedlip Grove 42: 50ml Honey: 15ml Lemon Juice: 15ml Hot Water: 120ml GARNISH & GLASS: Glass: Glass Mug Garnish: Slice of Fresh Citrus or Freeze Dried Blood Orange Slices METHOD: Build into a glass mug & garnish w/ a slice of fresh citrus & enjoy! Share a picture of your Seedlip creations by tagging us on Instagram @cookandnelson.

Seedlip Spiced PaNOma

INGREDIENTS: Seedlip Spice 94: 60ml
 Fresh Grapefruit: 30ml
 Fresh Lime: 15ml
 Simple Syrup*: 15ml
 Soda Water: Top
 Ice: Cubed
 GLASS & GARNISH: Glass: Highball Garnish: Grapefruit Peel
 or Freeze Dried Blood Orange Slices METHOD: Add all the ingredients except the soda water into a cocktail shaker.
 Shake & strain into a highball glass.
 Top w/ soda & add fresh cubes of ice.
 Garnish w/ a grapefruit peel.

 *Simple Syrup: Warm equal parts water & sugar over medium heat. Stir until dissolved. Let cool.Enjoy!Share a picture of your Seedlip creations by tagging us on Instagram @cookandnelson.

Tony's Rainbow Rocky Road

INGREDIENTS: 2 bars of Tony’s dark 70% chopped up in pieces 200 g of unsalted butter 200 g pretzels, broken up in little pieces 150 g mini marshmallows WHAT SHOULD WE PUT ON IT? Decorate anyway you please! We went for dried fruit, candy, marshmallows and pretzels. METHOD: Take a small pot and get a little water cooking. put a bowl on the pan that doesn't touch the bottom of the pot. You can melt the butter with the chocolate in there. This technique is chiquely called 'Au-bain-marie'. When the butter and chocolate is melted, you stir the pretzels and the mini marshmallows through there. Pour the mixture in a baking dish and don't forget to put baking paper in there. Time for decoration! In the fridge it goes for 4 hours. Let us know how it went and share a picture of your rainbow rocky road by tagging us @cookandnelson on social media. Do you know a better recipe using Tony's Chocolonely? Please share it with us. Don't forget.. every bite counts for Tony's mission. Together we'll make all chocolate 100% slave free.

How to Smoke Ribs with BBQ Maestro Charlie McKenna

Ever wanted to smoke your own ribs, chicken or pork? Here is a recipe from BBQ maestro and chef/owner Charlie McKenna of Lillie's Q that is sure to satisfy your most smokey of cravings. Try this recipe with lashings of Lillie's Q BBQ Sauce and a fresh coleslaw.

Seedlip Apple Highball

INGREDIENTS Seedlip Garden 108: 60 ml (*Seedlip Spice 94 also works really well) Unfiltered Apple Juice: 15 ml Lemon Juice: 15 ml Maple Syrup: 15 ml Soda Water: 90 ml GLASS & GARNISH Highball Apple fan METHOD Add all ingredients except soda water to a cocktail shaker w/ ice. Shake & strain into a chilled highball glass. T op w/ soda water & add fresh ice. Garnish w/ an Apple fan. Enjoy! Share a picture of your Seedlip creations by tagging us on Instagram @cookandnelson.

Chocolate Chippies with Tony’s Chocolonely Caramel Sea Salt Milk Chocolate

These giant cookies are a heavenly, buttery, golden treat infused with the goodness of Tony’s Chocolonely’s caramel sea salt milk chocolate.

The Land of Lemons & Honey w/ Seedlip Spice 94

Often at this time of year we are fighting winter sniffles with the loaded lemon trees in our backyards. Not that this is a cocktail for medicinal purposes, but it’s exactly what we all seem to long for in July. The delicious warming aromatics of Seedlip Spice 94 are brought to life with Lemon Peels & Mānuka Honey. Not to mention the bubbles of the Almighty Blood Orange Sparkling water giving us the pick up we all need! INGREDIENTS: 175ml Almighty Blood Orange Sparkling Water 50ml Seedlip Spice 94 35ml Lemon & Mānuka Honey Water Ice Garnish: Mānuka Sprig Glassware: Stemless Wine Glass METHOD: In a tall tumbler, measure and pour 50ml Seedlip Spice 94 and 35ml Lemon & Mānuka Honey Water. Add ice to the top of your glass. Slowly pour over Almighty Blood Orange Sparkling Water. (Approximately 175ml) Stir lightly with bar spoon to ensure the cocktail is mixed well. Garnish with a sprig of Mānuka LEMON & MĀNUKA HONEY WATER RECIPE: Peel 3 Lemons and add peels to a medium sized bowl. Add 1 Cup of Mānuka Honey on top of these and mix around with a wooden spoon. Cover bowl and place in refrigerator to sweat. Add ½ Cup of boiling water and stir to dissolve honey. Muddle peels then cover bowl.  Allow to sit for an hour. Strain peels& honey mixture into another bowl through a wide sieve. Once this has strained well, you are almost done. Funnel the liquid into a bottle with a lid. This will keep in the refrigerator for 1 week.

Mushroom Pickle & Cheese Toastie By Annabelle White

MAKES: 4 toasted sandwiches INGREDIENTS: 8 slices sourdough bread 16 slices McClure’s Sweet & Spicy or McClure’s Bread & Butter pickles 4 large Portobello mushroom caps, gills removed and sliced Handful of  Rocket  8 thin slices Haloumi cheese (2 long slices per sandwich)  3 Tbsp mayonnaise 3 Tbsp Parmesan cheese  1 clove garlic  2 tsp fresh thyme  1 Tbsp Balsamic vinegar 1/8 teaspoon salt 1/8 teaspoon pepper 2 Tbsp olive oil 8 Tbsp butter, softened, divided METHOD: In a fry pan (we used our Ironclad Legacy pan), heat olive oil and 2 tablespoons butter over medium-high heat. Fry mushrooms and sliced garlic and thyme in a single layer until golden and beginning to crisp, turning halfway through, Allow a good 5-10 minutes.  Sprinkle with Balsamic vinegar salt and pepper. Remove mushrooms. Place haloumi cheese in pan and lightly cook just 30 seconds each side. You just want to slightly warm/colour the cheese. Spread 3 tablespoons butter on 1 side of each slice of bread. Place bread, butter side down, in same pan over medium-low heat; toast until golden brown, 2-3 minutes. In another bowl, mix together remaining 3 tablespoons butter, mayonnaise and Parmesan. To assemble sandwiches, top toasted side of 4 bread slices with mushrooms, cheese and then pickles. Top with remaining bread slices, toasted side facing inwards. Spread the butter-mayonnaise mixture on the outsides of each sandwich. Place in same pan and cook until golden brown and cheese is melted, 5-6 minutes on each side. Serve immediately.

Tony's Chocolonely Chocolate, Banana & Raspberry Loaf

Created by the wonderful Kelly Gibney for FairTrade Fortnight, this luscious loaf is moist, delicious and full of Fairtrade goodness. We’ve used the 70% dark chocolate here, but any of the Tony’s Chocolonely flavours would be equallydelicious. PREP TIME: 20 minutes COOK TIME: 60  minutes SERVES: 1 Loaf (23X12cm)  INGREDIENTS 2 cups white spelt flour (you can also use regular flour here) 1 tsp baking powder ½ tsp baking soda ½ tsp cinnamon 3/4 cup caster sugar 2 eggs 2 very ripe All Good FairTrade bananas, mashed well 1 tsp apple cider vinegar 1 tsp vanilla essence ½ cup melted butter or coconut oil ½ cup milk (almond or coconut would work) 135g Tony’s Chocolonely 70% dark chocolate, chopped into chunks 1 cup frozen raspberries (do not defrost before use) METHOD Preheat the oven to 175°C. Sift the flour, baking powder, baking soda and cinnamon into a large bowl. Stir through the sugar. In a separate bowl, whisk together the eggs, mashed banana, vinegar, vanilla, melted butter and milk. Stir through the chopped chocolate. Make a well in the dry ingredients and pour in the wet ingredients. Use a wooden spoon or spatula to bring the mix together. Do not over mix it. Pour into a greased or lined 23x12cm loaf pan and smooth out the top. Gently press the raspberries into the top of the batter. Bake for 50-60 minutes, until a skewer comes out clean when inserted. Leave to cool in the tin for 30 minutes before transferring to a rack. Once cool, store in an airtight container for 4 days.