Seedlip Martini
A non-alcoholic twist on this classic cocktail.
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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.
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.
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.
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.
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!
Marmalade and spice lowball
Perfectly balanced and elegant with sweet, bitter, smoky and spiced notes.
Spiced beetroot and maple martini
A fresh, earthy winter delight. Brilliant at cocktail hour or alongside brunch.
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
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
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.
Orchard Sour
A crowd pleasing cocktail that expertly combines the distinct taste of Seedlip Garden 108 with refreshing flavours of pear and lemon.
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
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!
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.
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
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
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.
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.
Kelly Gibney’s Maple, Whiskey, Ginger and Fennel Glazed Ham
This glaze is the most irresistible combination of flavours. Fennel seeds and fresh ginger add real depth. The cayenne pepper gives it a little zing and most crucially, the rich Noble 01 Bourbon Barrel Matured maple syrup pulls it all together beautifully.
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.
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.
Lillie’s Q Pulled Pork
By Kelly GibneyServes 8 Perfectly cooked pulled pork is the ultimate crowd-pleasing dish. Here we’ve used a spice rub and then layers of Lillie’s Q Carolina bbq sauce to lock in flavour from the very start of the slow cooking process. We love a tangy wholegrain mustard mayonnaise with the pork, served inside soft brioche buns. Ingredients: 2.2 – 2.5kg bone-in free range pork shoulder 1 teaspoon onion powder 1 teaspoon garlic powder 1 teaspoon smoked paprika 1 teaspoon ground coriander ½ teaspoon salt 1 tablespoon brown sugar ½ cup Lillie’s Q Carolina for seasoning finished pork plus sauce for basting 3/4 cup water 3 tablespoons apple cider vinegar Olive oil for drizzling Mustard mayo ¾ cup good quality mayonnaise 1 rounded teaspoon wholegrain mustard 1 garlic clove, finely diced 1 tablespoon lemon juice Sea salt and cracked pepper To serve: Brioche buns, shredded cabbage or lettuce, McClure's Bread & Butter or Sweet & Spicy sliced pickles. Method: Mix together the dried spices, salt and sugar. Pat the pork shoulder dry with paper towels. Drizzle over some olive oil and sprinkle with the spice mix. Rub really well all over the piece of meat and place in the fridge for up to 24 hours. Brush the meat generously with some Lillie's Q Carolina sauce. Place in an oven-proof dish. Add the water and apple cider vinegar to the bottom of the dish. Place in an oven that has been preheated to 200 degrees and cook uncovered for 30 minutes. Reduce to 120 degrees, place a lid or tinfoil on to tightly cover and cook for 5 hours. Baste the meat with more Lillie’s Q Carolina sauce at least once during this time. Remove the lid/cover and cook for the last hour uncovered, basting with the liquid really well 3 times in that hour. The meat should be incredibly tender by this stage. Remove the bone and use two forks to pull the meat apart. Pour ½ cup of Lillie’s Q Carolina sauce over the pulled meat while still warm. Stir through. To serve: Mix together the mayonnaise, mustard, garlic and lemon juice. Taste and season additionally with salt and cracked pepper as desired. Serve the pulled pork warm in brioche buns with shredded cabbage, a generous dollop of mustard mayo and some sliced McClure’s pickles. Share a picture of your Lillie's Q creations by tagging us on Instagram @cookandnelson.Enjoy!
Chocolate Swirl Pavlova with Maple Mascarpone and Red Wine Poached Pears
This gorgeous dessert is fantastic for celebrations and entertaining. Both the red wine pears and the pavlova can be made up to 2 days in advance so that your preparation on the day can be very simple. The pears and the maple mascarpone (without the pavlova) also make a fantastic stand alone dessert.
