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tiny tony s’mores

GINGERBREAD PASTRY ⅓ Hakanoa Gingerbread recipe2 T soft butter for the pan and rubbing into the gingerbread70 g crystalized ginger, finely chopped THE FILLING 170 g Tony’s Chocolonely 70% dark chocolate, finely chopped120 g soft butter45 g caster sugar2 eggs2 egg yolks1 T vanilla essence or a splash of rum if that’s your thing!60 g sifted flour THE MERINGUE 3 egg whites200 g caster sugar1 t corn flour1 t ginger powder, sifted1 t vanilla essence½ t white vinegar1 T cacao powder, sifted TO SERVE A large handful of Fresh As freeze dried raspberriesSifted cacao powderCream if you wish! METHOD Press the ginger bread into your well greased Lil’ Legacy Pan. Push the gingerbread up a little higher than the pan’s rim. Rub the gingerbread liberally with soft butter then prick with a fork and chill for 20 minutes. Cut out a circle of baking paper larger than the pan, crumple it up and place on top of the gingerbread. Fill with rice or baking beans and bake at 180C for 12 minutes. Remove paper and rice/beans and return to oven for 5 minutes. The ginger bread should feel dry to the touch. Remove from the oven and sprinkle the crust with crystallised ginger. Trim excess pastry by running a knife around the rim of the pan. And leave to cool as you make the filling. Melt the butter and chocolate together over a bain marie (bowl over boiling water) and set aside to cool a little. Beat whole eggs and egg yolks with sugar and vanilla or rum until frothy and pale. Fold in the flour then the melted chocolate and butter and mix well. Pour batter into your prepared cool gingerbread pastry case and bake for 15 minutes at 180°C. When you remove it from the oven, lower the temperature to 160°C. To make the meringue, beat the egg whites until they form stiff peaks. Whisk the sugar in a tablespoon at a time and when it’s all incorporated, beat for a further minute. Fold in the corn flour, vanilla and vinegar. Finally sprinkle the cacao powder and ginger powder on top but don’t mix it in. If you mix it in, the meringue will go brown. If you don’t mix it in you’ll end up with cacao/ginger layers amidst the white meringue. Pile, peak and swirl the meringue on top of the hot pie, making sure it connects with the inner edge of the pastry. Bake in the lower level of your oven for 25 minutes at 160°C. Or until just crunchy to the touch. Run a knife around the edge of the pastry when the pie is still hot so it’s easier to cut later. Leave to cool, then chill. Dust in cacao powder, a big sprinkle of crumbled freeze dried raspberries and serve with lashings of love and gratitude.

Recipes – by Rebecca Caughey

Tony's Chocolate fritters

Ingredients:3 eggs1 tsp vanilla extract1/4 cup ricotta3/4 cup yogurt, whole milk1/4 cup honey 1/4 cup semolina flour3/4 cup all-purpose flour1/4 cup granulated sugar1 tbsp baking powder3/4 tsp saltjust a tiny pinch of ground cinnamon1 bar of Tony’s Chocoloney 70% dark chocolate, cut into small chunks Materials:WiskSmall bowlLarge bowlSpatulaSomethin' to cover your batter withSmall potIce cream scoop or spoonPaper towels Directions: Whisk together the eggs, vanilla, ricotta, yogurt, and honey in a small bowl. Set aside. Whisk together the semolina flour, all-purpose flour, granulated sugar, baking powder, salt, and cinnamon in a large bowl. Using a spatula, stir the flour mixture into the egg mixture until the dry ingredients are about halfway incorporated into the wet ingredients. Add some Tony’s and stir until all ingredients are evenly mixed. Let the batter sit for about an hour covered and at room temperature without stirring. Why? While the batter sits, the baking powder is activating, and making the mixture light and airy. So make sure not to stir, unless you like flat desserts, of course. In a small pot, heat a few inches of vegetable oil to 350 F. Carefully scoop golf ball size fritters a few at a time into the fry pot. Fry ‘em for about 2 minutes flipping the fritters halfway through. Drain on paper towels and, when cooled slightly, dust with powdered sugar. These are yummy on their own or served with orange curd, caramel, or (our favorite) chocolate sauce!

Recipes – by Rebecca Caughey

Tony's Chocolonely Whoopie! Pies

Whoopie! cookie Ingredients: ½ cup canola 1 ¾ cup sugar 4 oz Tony Chocolonely's dark or milk chocolate (2/3 of a big bar) 4 eggs 1 tsp vanilla extract 1 cup all purpose flour ¾ cup rye flour 2 Tbsp cocoa powder 2 Tbsp black cocoa powder (or regular cocoa) 1 ½ tsp baking powder 2 tsp kosher salt powdered sugar for rollin’ Buttercream ingredients: 2 egg whites ½ cup sugar Just a pinch of salt 2 oz Tony's Chocolonely milk chocolate (that's about 1/3 of a big bar) 2 Tbsp white sesame tahini Let's start with cookies In a double boiler melt the dark or milk chocolate so it’s ready for the coming steps. If ya don’t have a double broiler, a pot full of water with a glass or metal mixing bowl will do just fine! In a mixer with paddle attachment, mix the sugar and oil until nice ‘n combined. Now get your camera ready for some chocolate action, ‘cause it’s time to pour that melted chocolate in. You know, if ya hadn’t decided to use it as hot chocolate instead yet. Next, add eggs and vanilla one at a time. Mix ‘em up until they’re combined. Time to add in the dry ingredients! Mix them in until they’re just combined. Now that that’s done, your mixture should look like brownie batter, which is to say, very tempting. Put your batter in refrigerator at least 30 minutes - 1 hour, until it’s firm. Time to kick back and relax! If you’re looking for an activity to get you through the resting period, it’s just about the perfect amount of time to watch the Bitter Chocolate episode of Rotten on Netflix and learn a thing or two. Oh, and preheat your over to 350. To finish off your whoopie pie cookies, roll your cool dough into whatever ball size you’re lookin’ for. Then, roll your cookie ball in bowl of powdered sugar and bake ‘em at 350 for 10-12 minutes. Now for the buttercream Add egg whites, sugar, and salt in a heat proof bowl. Heat the mixture over a double boiler until the sugar is dissolved and the mixture is warmed through. Mix in a stance mixer (the mixer is real important here) with whisk attachment on high speed until meringue forms and the bowl is cool to the touch. Add butter slowly, scraping the bowl to make sure to get all that creaminess in there. Once the butter is fully incorporated, add melted chocolate and tahini. Salt to taste and seal with a chef’s kiss before enjoying.

Recipes – by Rebecca Caughey

Tony’s campfire cone s’mores

What you’ll need: 10 oz bag marshmallows or mini marshmallows Tony’s Chocolonely bar of your choice, broken into small pieces waffle cones tinfoil or eco foil campfire or grill with golden hot embers! Instructions: Start by spreading out enough tinfoil or eco foil to comfortably fit a waffle cone (and then some) inside. Take your cone and stuff it to the brim with chocolate and marshmallows. Make a small pouch by folding your piece of foil tightly around the base of your cone, then more lightly around the top of the cone. Place your foil pouch directly near the hot embers, but be careful, they’re real hot! Leave the pouch near your embers for about 30 seconds (or less!) to heat the s’more and melt all of the goodies inside. Carefully remove your foil pouch from the embers (sticks or skewers helps here), leave to the side until cool to the touch. Once your foil is cool enough to touch, slowly uncover it from top to bottom, and dig in! Hot tip: It’s a sticky situation! If you can set your foil pouch upright near your embers and remove/cool upright, it’ll help keep your cone from getting gooey and messy.

Recipes – by Rebecca Caughey

Viral sun-melted chocolate strawberry snack hack

How to make melt-in-the-sun chocolate dips with Tony’s ChocolonelyStrawberries, croissants, pretzels, and more.. meet your new favourite summer snack hack. What you’ll need:1 bar of Tony’s Chocolonely (any flavour you love.. milk caramel sea salt is always a winner!)A sunny spot (yep, really!)A plate, board or trayYour favourite dippables:Strawberries 🍓Pretzels 🥨Croissants 🥐Breads 🥖Banana slices 🍌Biscuits 🍪 Marshmallows☁️ Steps for the melt hack:Unwrap your Tony’s bar and place it on a plate or tray.Pop it in the sun, somewhere warm and direct. Let nature do the work for 10–20 minutes.Check the melt.. you want it soft and glossy, not fully melted.Dip away! Use your strawberries, pretzels, breads to scoop up the melty goodness.Snap a pic.. this one’s made for Instagram. Tag @tonyschocolonely_uk_ire and show us your summer snack setup!Tips: Want a neater dip? Score the bar into chunks before melting. Add a pinch of sea salt or crushed nuts for extra crunch. No sun? A few seconds in a warm car, a windowsill or in the microwave works too!Effortless.. Deliciously messy and perfect for sharing. Enjoy!

Recipes – by Rebecca Caughey

Hot Chocolate Bombs

Servings: 6 Prep Time: 10 min Cook Time: 10 min Total Time: 20 min Ingredients: 4 180g Tony Chocolonely bars (milk or dark) 90g mini marshmallows (optional) sprinkles Instructions: Finely chop either milk or dark chocolate. Add the chocolate to a bowl and heat for 30 seconds in the microwave. Stir the chocolate to move chocolate on the rim towards the centre.  Heat again for 15 seconds, then stir again. Repeat the 15-second heating process until the chocolate is almost, but not fully, melted. Keep the chocolate from heating above 30c. Paint a thin layer of the melted chocolate into silicone moulds, then refrigerate for 5 minutes. Paint a second layer of melted chocolate over the first, paying close attention to the rim of the sphere. Refrigerate for 5 more minutes.  Once firm, take your chocolate out of the moulds. Fill with 2-3 small chunks of chocolate and mini marshmallows. Pipe a very thin layer of melted chocolate around the rim, then attach the second sphere on top, pressing down gently to seal.  Wipe away any excess chocolate or roll in some sprinkles for a little pizzazz!

Recipes – by Rebecca Caughey

This Pickle’s On Fire | All Good Bagels

Meat makes four servings; sandwich makes one Start a day ahead with this fried-chicken toastie to ensure a great brine on the chicken. When it comes to frying it, either use a small deep-fat fryer or an air fryer set to 180°C. Assemble all of the other delicious ingredients while the chicken is nice and hot. Ingredients for fried chicken: 500g boneless, skinless chicken thighs Half a jar of strained McClure’s pickle juice 1L oil for frying 1 cup cornflour 1 Tbsp Cajun seasoning Pinch of salt Pinch of black pepper Method: Marinate the chicken thighs in the pickle juice in a large container for 24 hours. Heat oil in a large pot. While the oil is heating, mix the cornflour, Cajun seasoning, salt and pepper in a large bowl. Drain the chicken and coat in the cornflour mixture, making sure to really get each piece well coated. Make sure the oil is at 180°C. Deep fry the chicken for 6-7 mins. The internal temperature of the chicken must reach 75°C to be sure it’s cooked. Ingredients for toastie: 1 bagel Butter 100g of prepared fried chicken 1/2 stalk of spring onion 50g cream cheese Pink peppercorns Smoked Gouda cheese ½ jar McClure’s pickles Hot honey Method: Preheat your grill or toastie press. Grate smoked Gouda, then grind pink pepper all over the cheese and give it a good mix. Chop the spring onion super fine and mix with the cream cheese. Slice the bagel in half, butter both slices and toast. Give both bagel halves a heavy schmear of the scallion cream cheese. Chop the fried chicken and put on top. Place the pink pepper-corn smoked Gouda on top. Add a layer of pickles and drizzle honey over everything. Put the whole thing under a grill or in a toasted sandwich maker until warm and melted.

Recipes – by Rebecca Caughey

Miss Mac McClure | Johnny Crema

Makes One Mac ‘n’ cheese meets classic toasted sandwich ingredients in this mash-up created by Johnny Crema’s Queenstown food truck. It makes for a hearty sandwich that is a meal in itself, heavy on the carbs and lots of flavour. Ingredients: • 2 slices of white loaf (Queenstown’s European Bakery is recommended) • 1/4 cup dry macaroni • 1/4 cup McClure’s Sweet & Spicy pickles, roughly chopped • 1/4 cup cooked bacon, chopped (plus extra for the crown) • Small handful grated cheese (plus extra for topping) • 1/8 cup reserved pasta water •1/8 cup McClure’s pickle juice • 1/4 tsp chilli flakes • Salt and pepper, to taste • 1 cup Tatua Cheese Sauce • 2 whole McClure’s Spicy pickles Instructions: Preheat toastie press. Boil your macaroni in salted water, until al dente. Drain, reserving 1/8 cup of pasta water. Let the pasta cool slightly. Mix the macaroni, chopped pickles, chopped bacon, grated cheese, pasta water, pickle juice and chilli flakes together. Season with salt and pepper to taste. Add enough cheese sauce to coat everything evenly. Slather cheese sauce on each slice of bread, then pile on the macaroni mixture. Slice the whole pickles and add a layer, then add bacon and extra grated cheese. Toast in a sandwich press or pan until golden on both sides and cheese is melted. Slice your sandwich in half (triangles, of course) and press the melty edges into the reserved chopped crispy bacon.

Recipes – by Rebecca Caughey

Braised Birria Brotha | Capers Cafe + Store

Meat makes 12 servings; sandwich makes one Pre-make a big piece of braised brisket infused with herbs and spices to create this rich, delicious sandwich. The meat can then be used to make 12 sandwiches, perfect for a winter lunch for a crowd, or a handheld dinner in front of the rugby. Ingredients For Braised Brisket: 2kg boneless Beef Brisket, point end 186g La Morena Chipotle Adobo Sauce 3.5L of Beef Stock 1 medium brown onion 2 Tbsp dried oregano 2 Tbsp cumin seeds 2 Tbsp coriander seeds ¼ cup lemon juice 6 cloves garlic 30g of salt – 15gram for step 1 30g of pepper – 15 grams for step 2 225g tomato paste 40g onion powder 40g garlic powder 110g brown sugar 30g paprika 5 bay leaves 4 cinnamon quills 40g peppercorns Method: Turn the oven on to 160℃. Trim excess fat from the meat and cut into 6-8 pieces, cutting against the grain of the brisket. Combine chipotle sauce and 500mls of beef stock in a large pot. Bring to the boil and then reduce to simmer for 10 minutes, to create a ‘chipotle burn’. Peel a brown onion and slice in half. Place onion halves in a hot pan, cut sides down, and char. Season brisket with 15g salt and 15g pepper. Toast cumin and coriander seeds in a pan. Strain your chipotle burn, then blend with onion, seeds, lemon juice and garlic, using a stick blender. Place brisket in a deep oven dish. Rub Brisket with tomato paste, onion and garlic powders, brown sugar, paprika and salt. Strain chipotle burn mix and pour over brisket. Add bay leaves, cinnamon quills and peppercorns to the dish. Add remaining 3L of beef stock. Cover with tinfoil and braise for 2.5 hours on a gentle simmer. Check liquid after 2.5 hours, refill with a 1L of water and cook for 1 hour. Remove brisket from braising liquid and sieve to remove any remaining whole ingredients. Shred or pull apart the pieces of meat with two forks. Add lemon juice to the braising liquid and season with salt and pepper to create a consommé dipping sauce. Ingredients for Toastie: 1 Pandoro Tomato Panini 20g parmesan cheese 30g mozzarella cheese 10g red onion, sliced 10g coriander, chopped 20g garlic butter 10mls chilli oil 120g of prepared beef brisket 8-10 McClures Sweet & Spicy Pickles Method: 1. Preheat your toastie press. 2. Cut panini in half lengthways. 3. Butter base and top of bread with garlic butter. 4. Layer bottom portion with half of the parmesan and mozzarella. 8. Add brisket, red onion, coriander and pickles. Top with remaining cheese. 9. Put panini top on and brush with chilli oil. 10. Toast in panini press until cheese is melted. 11. Served cut in half, with warmed consommé dipping sauce on the side.

Recipes – by Rebecca Caughey

Piggy Bank | The Offering at Moore Wilsons

Makes One This sandwich features pulled pork and bacon, but the cheese and pickles are the star of the show. Experiment with a mix: cheddar and mozzarella are a great combination, but gouda, provolone, or even a sharp blue can take things up a notch. You can also add smoked paprika, onion powder, dried parsley, or basil to your butter for extra flavour. Ingredients: 2 slices of thick-cut sourdough/toastie bread Butter 100g of pulled pork (warm or room temperature) 2 slices streaky bacon, cooked until crisp 9 slices of McClure’s Bread & Butter Pickles 20g kimchi (well drained, chopped if chunky) 4 thin slices of Granny Smith or Pink Lady apple 10g storebought peri-peri aioli 100g cheese, grated Parmesan cheese, grated Method Preheat your toastie press. Spread one side of each slice of bread with the butter. On one slice, on the unbuttered side, layer half of the cheese. Add layers of crisp bacon, pickles, kimchi, peri-peri aioli, sliced apple and pulled pork. Top your filling with remaining cheese, then add the second slice of bread (buttered side facing out). Place in the toastie press (or a pan over medium heat). Cook for 4–5 minutes, until golden brown, crisp, and the cheese is melted throughout. Take out of the press, lightly brush the outside with a touch more butter, then dust with grated parmesan for a golden finish.

Recipes – by Rebecca Caughey

Fish & Pickle Burgers with Tzatziki and Sesame Slaw

Golden crispy fish, zesty pickles, and creamy tzatziki, paired with smoky grilled veg and a nutty sesame slaw — a vibrant, flavour-packed twist on a classic.

Recipes – by Rebecca Caughey

Beef & Pickle Cheeseburgers with Hot & Sour Honey

Looking to recreate some Burger Nation magic at home? If you like you're burgers juicy with a good pickle tang you'll want to try this on for size!

Recipes – by Rebecca Caughey

Grilled Kingfish with a NON3 Toasted Cinnamon and Yuzu Beurre Blanc

Longer warmer days have us already excited for summer and seafood and this superbly simple kingfish recipe from Gaia Retreat & Spa Chef Pete Townsend.

Recipes – by Rebecca Caughey

Spooky Frankenstein Macarons

Bring a little spooky fun to your kitchen with these adorable Frankenstein Macarons! Light, crisp shells give way to a soft, chewy centre, perfectly complemented by a creamy milk chocolate ganache filling made with Tony’s Chocolonely.

Recipes – by Rebecca Caughey

Tony's "Broken Glass" Blackberry Chocolate Cupcakes

Looking for a spooky crowd-pleaser? Look no further than these delightfully dreadful cupcakes perfect for a Who-done it kinda vibe.

Recipes – by Rebecca Caughey

Seedlip Spiced Mule

A simple aromatic non-alcoholic cocktail with notes of ginger & lime. Impact-Site-Verification: 40d05a8f-3b93-4af0-9b35-f36421b5464a

Recipes – by Rebecca Caughey

Chickpea Quinoa Burgers with Gherkins, Coriander Mayo and Cabbage Slaw

This vegan burger takes the classic concept, structure and cravings we know (and secretly love) from a burger whilst also providing a vegan staple that nourishes, fulfils and quietly screams a little bit fancy. Pairs magically with NON5 Lemon Marmalade & Hibiscus.

Recipes – by Rebecca Caughey

Miso Glazed Eggplant Tacos with Spiced Guac and Pistachio Crunch

These bold yet basic tacos give you creamy and crunch, spicy and sweet, that blends into a wrapped miso parcel with an exotic nuttiness to boot. Pairs brilliantly with NON3 Toasted Cinnamon & Yuzu.

Recipes – by Rebecca Caughey

Joel Baylon's Mortadella & Chilli Crisp Flatbread

Crank up the oven for this moorish Mortadella dream bite from chef Joel Baylon.

Recipes – by Rebecca Caughey

Damascus with Seedlip Spice 94

Feeling like a sultry drop to match the moment? This one hits the spot with the cold brew giving you the perfect pick up to keep that energy going.

Recipes – by Rebecca Caughey

Tony's Chocolonely Dirt Carrot Easter Cupcakes

Step aside, carrot cake! These Eggs-sta special Easter chocolate dirt cupcakes with carrot decorations are a surprisingly tasty and perfectly whimsical Easter dessert idea.

Recipes – by Rebecca Caughey

BBQ Scotch Steaks with Pickle Salsa Verde

Move over chimichurri - there's a new kid on the block. Level up your next barbecue with this perfect zingy pairing.

Recipes – by Rebecca Caughey

Pickled Prawn, Sweetcorn, Avocado and Prosciutto Salad with Summer Greens

This take on a surf and turf salad is a celebration of summer and cinch to prepare. Shout out to the pop of the pickled prawns - a true delight!

Recipes – by Rebecca Caughey

Lamb Pickledogs with Pickle Mustard and Nduja Mayonnaise

We love this recipe from Brooke Moore who is a dab hand at maximising ingredients for all their flavour. Prepared a day ahead this is a winner for summer entertaining!

Recipes – by Rebecca Caughey

Southern-Fried Pickled Fish Sandwiches with Pickle Green Goddess Sauce and Pickle Salt Chips

Get ready to drool over Brooke Moore's latest masterpiece, the Southern-Fried Pickled Fish Sandwich with Pickle Green Goddess Sauce and Pickle Salt Chips, the undisputed champion of the Great NZ Toastie Takeover 2023 and the ultimate pickle superstar of the year! Mixing old-school flavours with mouthwatering creativity, this sandwich is a true masterpiece of pickling and Brooke's culinary wizardry. By Brooke Moore Serves 2 Ingredients: 4 slices thick white bread 200g Moore Chicken Dry Mix (or any Southern-fried chicken coating you have on hand) 100g Moore Chicken Wet Mix, constituted with water (alternatively, you can use yoghurt) 1 jar of McClure’s Bread & Butter Pickles, brine and pickles separated 2 Warehou fillets 1⁄2 head iceberg, shredded 1⁄2 red onion, thinly sliced 1 handful McClures’ Bread & Butter Pickles Butter, at room temperature Pickle Green Goddess Sauce 250g Kewpie mayonnaise 250g sour cream 1 bunch parsley 1 bunch basil 1 bunch chives 2 bunches doing onions, green tops only 1 bunch dill 20ml kombu (omit if you can’t find) 200g McClures’ Bread & Butter Pickles Lemon juice, to taste Salt, to taste Sugar, to taste Salad 1 head iceberg, shredded 4 Campari tomatoes, cut into 1/8 1⁄2 cucumber, chopped 1⁄2 jar pickled beetroot 1⁄2 red onion, thinly sliced Handful of dill, picked Chips 4 Agria potatoes, peeled Pickle Salt 100g salt 25g brown sugar 1 jar McClures’ Bread & Butter Pickles, dehydrated (dehydrate at 65C for 48hrs) 2g celery salt Method Chips For the chips, cut rounds out of the potatoes with an apple corer. Keep the offcuts - these are still yum! Bring a pot of salted water to the boil and boil the chips until just cooked. Drain and spread out on a cloth-lined tray. Place in the refrigerator overnight to dry out. The next day, heat your deep fryer to 140C. Fry the potato chips for 10 minutes, then drain and set aside. Pickle Green Goddess Bring a pot of salted water to the boil and prepare an ice bath for blanching. Pick herbs and cut spring onion tops into smaller chunks. Blanch in the boiling water for 20 seconds, then using a slotted spoon, plunge into the ice bath. Drain herbs and place in a blender with the pickles. Blend until smooth. Whisk Kewpie mayonnaise and sour cream together and fold through the herbs. Add kombu. Season to taste with salt, sugar and lemon juice Pickle Salt Blend the dehydrated pickles in a high-speed blender to a powder consistency. Add remaining ingredients and mix thoroughly. Store in a sealed container. Fried Fish Brine Warehou in pickle brine for 3 hours in the fridge. After 3 hours, remove the fish from the brine. Heat your deep fryer to 175C. Place the fish in the Moore Chicken Wet Mix, then into the Dry Mix, pressing down to get a nice coating. Fry the fish until cooked and crisp. Drain on paper towels. Return the precooked chips to the fryer and cook until golden and crisp. Season with Pickle Salt. Salad Toss together the iceberg, tomatoes, cucumber, beetroot, dill and red onion with 2 tbsp Pickle Green Goddess. Assemble To build sandwiches, butter all slices of bread with soft butter. On the bottom slice, layer shredded iceberg and sliced red onion. Place the fried fish on top, drizzle with Pickle Green Goddess, then finish with pickles. Top with the remaining slice of bread. Serve with Pickle Salt Chips and salad. Share a picture of your pickle creations by tagging us on Instagram @cookandnelson.Enjoy!

Recipes – by Rebecca Caughey

Pickle Sour

Say hello to the one and only "Pickle Sour" by the one and only Brooke Moore, the mastermind who snatched the crown at the Great NZ Toastie Takeover 2023! Brace yourself for an explosion of flavour as this mouth-watering masterpiece transforms pickles into the star of the show. Who says pickles are just for burgers?

Recipes – by Rebecca Caughey

Trick-or-treat chocolate rice crispy frights

Get tangled in a web of flavor with these spine-tingling spidey chocolate rice crispy treats, the only creepy crawlers we’re craving this Halloween season!

Recipes – by Rebecca Caughey

Two Raw Sisters: Oven-free Afghan Slice

No oven, no problem. We love this delicious take on afghan cookies using whole, minimally processed ingredients.

Recipes – by Rebecca Caughey

Seedlip Martini

A non-alcoholic twist on this classic cocktail.

Recipes – by Rebecca Caughey

Dill and Garlic Pickle Brined Wings

Stop! Before you throw away that delicious pickle brine - check out this recipe for the flavourful and succulent chicken.

Recipes – by Rebecca Caughey

Seedlip Garden Mojito

This refreshing Seedlip Mojito hits the spot on a sunny day whether you're hosting a party or a party of one.

Recipes – by Rebecca Caughey

Root vegetable and pickle rosti with smoked salmon and horseradish crème fraiche

A brilliant brunch dish starring earthy root vegetables and zingy bursts of McClure’s Bread and Butter Pickles.

Recipes – by Rebecca Caughey

Banana and Dark Chocolate Self-Saucing Pudding with Chocolate and Coffee Sauce

This delicious recipe comes to us from our friends at Kōkako Coffee by the talented Kelly Gibney. The classic, cosy kiwi dessert gets a major upgrade here with the natural sweetness of bananas, creamy oat milk, dark chocolate chunks and a coffee infused sauce that delivers ultimate richness.

Recipes – by Rebecca Caughey

Caramel Sea Salt Chocolate Chip Cookies

Looking for something to whip up this weekend? We think the only thing more delicious than chocolate chip cookies are these gooey-delicious caramel sea salt chocolate chip cookies. Special shout out to @‌beckybakes for this delish recipe.Ingredients 125g butter 100g light brown sugar 75g white granulated sugar 1 tsp salted caramel flavoring 300g plain flour 1 1/2 tsp baking powder 1/2 tsp bicarbonate of soda 1/2 tsp sea salt 1 Tony’s milk caramel sea salt bar, chopped into chunks Recipe Combine butter, light brown sugar & white granulated sugar in a bowl. Mix. Add the egg & salted caramel flavouring. Mix. Add the plain flour, baking powder, bicarbonate of soda & sea salt. Mix. Knead mixture into a dough & add the Tony’s chunks. Roll into 8 balls Freeze for 30 minutes (or up to 3 months if you want to keep some for later) Bake for 10-12 minutes at 180°C Decorate chunks of Tony’s Drizzle with salted caramel sauce Leave to cool for 30 minutes Admire your work. 🍪 And feast on your salty-sweet treats!

Recipes – by Rebecca Caughey

Marmalade and spice lowball

Perfectly balanced and elegant with sweet, bitter, smoky and spiced notes.

Recipes – by Rebecca Caughey

Spiced beetroot and maple martini

A fresh, earthy winter delight. Brilliant at cocktail hour or alongside brunch.

Recipes – by Rebecca Caughey

Ginger Toddy

The Ginger Toddy is a cozy cocktail that is perfect for those chilly evenings when you want to warm up and indulge in a delicious drink. This cocktail features the aromatic and spicy Seedlip Spice 94, expertly paired with fresh pear juice and a ginger and cinnamon syrup that gives it a delightful kick. INGREDIENTS Seedlip Spice 94: 50 ml Fresh Pear Juice: 35 ml Ginger & Cinnamon Syrup: 15 ml GLASS & GARNISH Warmed heatproof mug Garnish with crystallised Ginger cube METHOD Combine all ingredients & heat with steam wand or on the hob

Recipes – by Rebecca Caughey

French 0.5

Elevate your celebration with a perfect champagne alternative crafted with the refreshing Seedlip Grove 42 and non-alcoholic sparkling wine, bringing together a blend of citrus and floral notes that tantalize your taste buds without the alcohol.INGREDIENTS Seedlip Grove 42: 35ml Lemon Juice: 15ml Sugar Syrup: 10ml Top with NA sparkling wine GLASS & GARNISH Chilled Champagne flute Garnish with Lemon disc METHOD Add all ingredients into a cocktail shaker Shake & double strain into a chilled Champagne flute Garnish with Lemon disc

Recipes – by Rebecca Caughey

Conference Collins

The Conference Collins is a sophisticated cocktail that is perfect for those who want to enjoy a non-alcoholic drink without compromising on taste. The cocktail features the warm and spicy notes of Seedlip Spice 94, which is expertly balanced with a sweet and tangy kick from the pear and ginger jam. The addition of refreshing ginger beer adds a subtle fizz to the mix, making it an excellent drink to quench your thirst.

Recipes – by Rebecca Caughey

Orchard Sour

A crowd pleasing cocktail that expertly combines the distinct taste of Seedlip Garden 108 with refreshing flavours of pear and lemon.

Recipes – by Rebecca Caughey

Spice & Ginger Ale

Looking for a non-alcoholic beverage that packs a flavourful punch? Look no further than our Spice & Ginger Ale cocktail! This aromatic concoction boasts notes of zesty ginger ale and refreshing orange, all without the buzz. Savour each sip and let the flavours dance on your tongue - this drink is sure to spice up your day in the best way possible!INGREDIENTS Seedlip Spice 94: 50ml Ginger Ale: 125ml GLASS & GARNISH Rocks Garnish w/ Orange Full Moon METHOD Build over ice

Recipes – by Rebecca Caughey

Grandad's Favourite

Treat your taste buds to a sip of nostalgia with "Grandad's Favourite" - a delicious herbal cocktail with a subtle yet tantalising hint of rhubarb that will transport you back to simpler times.INGREDIENTS Seedlip Garden 108: 50ml Fresh Rhubarb Juice: 25ml Sugar Syrup: 10ml Soda: Top GLASS & GARNISH Highball full of ice Garnish w/ Mint Leaf METHOD Build over ice & enjoy!

Recipes – by Rebecca Caughey

Lemon Grove

Get ready to pucker up, because our Seedlip Grove 42 cocktail is here to shake things up! This citrus-based concoction is the perfect blend of tangy and sweet, with just the right amount of Seedlip Grove 42 to give it that extra oomph. Whether you're in the mood for a refreshing drink on a hot day or just want to add a little zing to your night out, this cocktail is sure to hit the spot. So, grab a glass and get ready to sip on some serious citrusy goodness!INGREDIENTS Seedlip Grove 42: 50ml Lemongrass Cordial*: 15ml Raw Apple Vinegar: 10ml Soda: Top GLASS & GARNISH Wine Glass full of ice Garnish w/ Lemongrass Fan METHOD Create Lemongrass Cordial* combine 3 chopped ticks of fresh Lemongrass, 250ml hot water & 250ml Caster Sugar. Leave to infuse for 2 hours. Filter and refrigerate. Build over ice & stir to mix.

Recipes – by Rebecca Caughey

Spice & Tonic

Who says non-alcoholic cocktails have to be boring? Not us! Our Seedlip Spice 94 cocktail may be simple, but it's anything but plain. Bursting with aromatic notes that will make your taste buds dance, this drink is perfect for those looking for a little extra flavor without the buzz. So, go ahead and indulge in the spice of life - Seedlip Spice 94 has got your back!INGREDIENTS Seedlip Spice 94: 50ml East Imperial Tonic Water: 125ml GLASS & GARNISH Highball Garnish w/ a Red Grapefruit Twist METHOD Build over ice

Recipes – by Rebecca Caughey

Grove & Tonic

Looking for a drink that packs a citrusy punch without the booze? Look no further! Our classic non-alcoholic drink, made with Seedlip Grove 42, will transport your taste buds straight to citrus heaven. So, go ahead and quench your thirst without sacrificing flavour - this drink has got you covered!INGREDIENTS Seedlip Grove 42: 50ml Indian Tonic: 125ml GLASS & GARNISH Highball Garnish w/ Orange Peel METHOD Build in Highball over cubed ice

Recipes – by Rebecca Caughey

BBQ Eggplant Bao Buns

Eggplant is transformed into the perfect vegetarian filing for bao buns by basting in an epic sauce made with Lillie’s Q Smoky Barbeque sauce, soy, ginger and garlic. Cooking eggplant this way gives it rich, incredible flavour. You could also serve the eggplant with rice and veges or as a filling for burgers or sandwiches.

Recipes – by Rebecca Caughey

Seedlip & Good Sh*t Tropical Summer Cocktail Pitcher

By Kelly GibneyServes 6The sophisticated herbal notes of Seedlip Garden 108 meets the fun, nostalgic flavours of Good Sh*t Tropical. This is a playful, delicious summery drink to share with friends. Ingredients: 250ml Seedlip Garden 108 2 cans Good Sh*t Tropical (approximately) 4-5 dashes bitters Ice (lots!) Fresh fruit to garnish: cucumber and lemons slices, blueberries, chopped strawberries Method: Fill your pitcher with lots of ice. Add Seedlip Garden 108. Top with Good Sh*t Tropical soda. You may not need all of the second can depending on the size of your pitcher. Top with the bitters and stir gently. Add fruit to the pitcher and us a long spoon to push this amongst the ice. Top the pitcher with more fruit so that it looks fresh and colourful. Serve immediately. Enjoy! We'd love to see your Seedlip & Good Sh*t Soda creations! Tag us on Instagram @cookandnelson or Facebook @cookandnelsonnz.

Recipes – by Rebecca Caughey

Peppermint Brownie Cookie Sandwiches

Warm, ooey-gooey rich chocolate goodness with sweet peppermint candy crunch. Could a cookie be any more festive? Trick question. Servings: 12Prep Time: 20 minCook Time: 10 minTotal Time: 30 minIngredients:For the Brownie Cookies 2 cups All Purpose Flour 1 tsp. Fine Sea Salt ¾ tsp. Baking Soda 1 cup Brown Sugar 1 180g Tony Chocolonely Dark Chocolate Candy Cane Bar, melted 10 tbsp. Unsalted Butter, softened 1 large Egg 1 Egg Yolk For the Peppermint Buttercream 12 tbsp. Unsalted Butter, softened 3-4 cups Powdered Sugar 1 tbsp. Milk 1 ¼ tsp. Peppermint Extract 1 tsp. Vanilla Extract ¼ cup Crushed Peppermint + more for decorating Method: In the bowl of a stand mixer, combine the butter and brown sugar. Beat for 2 minutes, until smooth. Add the egg, egg yolk, and melted chocolate. In a separate bowl, mix the flour, salt, and baking soda together. Add into the chocolate bowl and mix just until combined. Cover the cookie dough with saran wrap. Chill in the fridge for at least 30 minutes. Preheat oven to 375F. Line 1-2 large baking pans with parchment paper. Using 2 ½ - 3 tablespoon cookie dough each, place the cookie dough balls on the prepared pans leaving 2” space in between. Bake for 6-8 minutes, gently slam the cookie tray down on the stovetop to create that crinkle top. If the cookies are not set in the center, bake an additional 1-2 minutes. Let the cookies cool on the pan for 5 minutes before transferring to wire rack to cool completely. To make the buttercream: Add the softened butter in the bowl of a stand mixer. Beat for 1 minutes, until smooth. Add remaining ingredients and beat for 5-6 minutes, until light and fluffy. Transfer the peppermint buttercream to a piping bag to pipe onto half of the cookies. Top with another cookie and roll the edges in crushed peppermint to decorate. Enjoy! Share a picture of your Tony's Chocolonely creations by tagging us on Instagram @cookandnelson.

Recipes – by Rebecca Caughey

Kelly Gibney’s Tony’s Chocolonely Dark Chocolate Mint Candy Cane Tart

This very rich and decadent tart is the perfect Christmas treat for chocolate lovers. The base is speckled with dark chocolate mint candy cane chocolate and the silky ganache filling has a hint of peppermint too. The creamy mascarpone helps to balance out the richness while also providing another opportunity to enjoy even more Tony’s Chocolonely Christmas chocolate.

tiny tony s’mores

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