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Orchard Sour - Cook & Nelson

Orchard Sour

Indulge in a unique non-alcoholic cocktail that expertly combines the distinct taste of Seedlip Garden 108 with refreshing flavours of pear and lemon, resulting in an extraordinary drink experience that's sure to please.INGREDIENTS Seedlip Garden 108: 50ml Pear Jam: 1 large tbsp Lemon Juice: 15ml Egg White: 20ml GLASS & GARNISH Chilled Martini Coupe Garnish w/ Lemon Zest METHOD Add all of the ingredients to a shaker and dry-shake for 30 seconds without ice. Add ice and shake again until well-chilled. Strain into a chilled coupe glass. Garnish with a slice of Lemon Zest.

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Spice & Ginger Ale - Cook & Nelson

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

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Lemon Grove - Cook & Nelson

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.

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Spice & Tonic - Cook & Nelson

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

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Seedlip & Good Sh*t Tropical Summer Cocktail Pitcher

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.

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Peppermint Brownie Cookie Sandwiches - Cook & Nelson

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 ¬ĺ 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 ¬ľ tsp. Peppermint Extract 1 tsp. Vanilla Extract ¬ľ 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 ¬Ĺ - 3 tablespoon cookie dough each, place the cookie dough balls on the prepared pans leaving 2‚ÄĚ 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.

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Lillie’s Q Pulled Pork

Lillie’s Q Pulled Pork

By Kelly GibneyServes 8 Perfectly cooked pulled pork is the ultimate crowd-pleasing dish. Here we‚Äôve used a spice rub and then layers of Lillie‚Äôs 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 ‚Äď 2.5kg bone-in free range pork shoulder 1 teaspoon onion powder 1 teaspoon garlic powder 1 teaspoon smoked paprika 1 teaspoon ground coriander ¬Ĺ teaspoon salt 1 tablespoon brown sugar ¬Ĺ cup Lillie‚Äôs 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 ¬ĺ 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‚Äôs 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 ¬Ĺ cup of Lillie‚Äôs 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‚Äôs pickles.¬† Share a picture of your¬†Lillie's Q¬†creations by tagging us on Instagram¬†@cookandnelson.Enjoy!

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Rocky Road with Tony’s Chocolonely - Cook & Nelson

Rocky Road with Tony’s Chocolonely

Recipe by Kelly GibneyThis delicious, indulgent jumble of all the most delicious things to eat is fun to make with kids. You can‚Äôt mess it up! Use this recipe as a guide and add in your favourite things. Lovely to gift and share.Ingredients: 1 x 180g bar Tony‚Äôs Chocolonely Dark Chocolate 1 x 180g bar Tony‚Äôs Chocolonely Milk Chocolate 160g marshmallows ‚Äď halve if very large 8 ginger biscuits ‚Äď roughly chopped 80g pistachios ‚Äď roughly chopped 100g Tony‚Äôs Chocolonely White Chocolate Raspberry Popping Candy ‚Äď roughly chopped ¬Ĺ cup dried cranberries ¬Ĺ cup toasted coconut chips To garnish: freeze-dried raspberries (optional) Method: Break the dark chocolate and milk chocolate into pieces and melt (together) in a double boiler. Stir until smooth. Place all the other ingredients in a large bowl, pour over the melted chocolate and mix well. Spoon into a slice tin lined with baking paper. Press down lightly on the top to push the slice together more. Place in the fridge to harden. Garnish with a sprinkle of freeze-dried raspberries if desired. Slice into pieces. Store in an airtight container. Share a picture of your Tony's Chocolonely creations by tagging us on Instagram @cookandnelson or Facebook @cookandnelsonnz.

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Spooky Halloween Brownies - Cook & Nelson

Spooky Halloween Brownies

Boo! That's the one thing you won't hear after serving these tasty Halloween brownies. Better yet, get the fam together and decorate your treats together! Details: Servings: 16 Prep Time: 20 min Cook Time: 20 min Total Time: 40 min Ingredients: For the Meringue Frosting (Ghosts): 1/2 cup Granulated Cane Sugar 1 large Egg White, room temperature 1/4 tsp. Cream of Tartar Pinch of Salt 1 1/2 tbsp. Water 1/2 tsp. Vanilla Extract For the Brownies: 2 x 180g Tony‚Äôs Chocolonely 42% Dark Milk Pretzel Toffee bars 3/4 cup All Purpose Flour 1/2 tsp. Salt 1/4 tsp. Baking Soda 2 large Eggs, room temperature¬† 3/4 cup Brown Sugar 10 tbsp. Butter, melted 2 tbsp. Water 1 tsp. Vanilla Extract Instructions:‚Äč‚Äč‚Äč‚Äč‚Äč‚Äč‚Äč To Make the Brownies:¬†Preheat oven to 165¬įC. Line an¬†20 x 20cm¬†or 23 x 23cm baking pan with two strips of parchment paper to create ‚Äúsleeves‚ÄĚ for easy removal after baking.¬† Chop one 180g¬†chocolate bar into large chunks to melt over very low heat. Set aside.¬† In a large bowl, mix the flour, salt, and baking soda together. Set aside.¬† In the bowl of a stand mixer, beat the eggs, brown sugar, and melted butter for 2 minutes on high speed, until creamy.¬† Mix the water and vanilla extract into the egg mixture.¬† Add the flour mixture and melted chocolate into the egg mixture. Fold just until combined. Be careful not to overmix as this will create more cake-like brownies.¬† Chop the last chocolate bar into small chunks and fold into the brownie batter.¬† Transfer the brownie batter into the prepared baking pan.¬† Bake for 25-30 minutes, the center will look slightly underbaked. To test for doneness, insert a toothpick into the center. If the brownies are finished baking, the toothpick will come out with a few moist crumbs on it.¬† Let cool in the pan for 1 hour before slicing into 16 squares.¬† To Make the Meringue:¬†Combine all the ingredients except the vanilla into a stainless steel, heavy-bottomed saucepan. Place the mixture over medium-low heat and beat with an electric hand mixer nonstop for 5 minutes. Remove from heat and beat an addition 3-5 minutes, until the frosting is fluffy and stiff peaks. Fold in the vanilla.¬† To Assemble:¬†Remove 1/4 cup meringue to mix with black food colouring for the ghost eyes and mouth. Transfer the meringue into a piping bag with a large round tip. Pipe on 2-3 different sized ghosts by piping a small amount then carrying it down a little ways and swirling up the create the iconic ghost shape. Repeat with both large and small ghosts sizes. Pipe small circles for the ghost eyes and mouth with the black meringue. Enjoy! We'd love to see your¬†Tony's Chocolonely¬†creations! Tag us on Instagram¬†@cookandnelson.

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Frankenstein Macarons - Cook & Nelson

Frankenstein Macarons

Looking for desserts to serve at your Halloween party or just to treat yourself? Check out this recipes for Frankenstein Macarons - all made with Tony's Fairtrade and B Corp certified chocolate! Details: Servings: 16 Prep Time: 20 min Cook Time: 10 min Total Time: 30 min Ingredients: For the Macarons: 1 1/4 cup Powdered Sugar 1 cup Almond Flour, superfine 1/2 tsp. Fine Sea Salt 3 large Egg Whites, room temperature 1/2 cup Fine Sugar, like caster sugar 1/2 tsp. Cream of Tartar 1/2 tsp. Vanilla Extract 3 drops Green Food Coloring For the Chocolate Ganache Filling: 1/4 cup Heavy Cream 180g¬†Tony Chocolonely Milk Chocolate To Assemble ‚ÄėFrankenstein‚Äô: Melted Tony's Chocolate Candy Eyes Instructions: To Make the Macarons:¬†In a large bowl, mix the powdered sugar, superfine almond flour, and sat together. Working in small batches, sift the mixture through a fine mesh sieve into a separate bowl. Discard any lumps in the sieve afterwards. Set aside.¬† In the bowl of stand mixer, beat the egg whites and cream of tartar until soft peaks. Add the caster sugar and vanilla extract to beat until stiff peaks. Fold in the green food colouring until your desired ‚ÄúFrankenstein‚ÄĚ macaron colour.¬† Add half of the almond flour mixture to the egg white bowl. Using a spatula, fold the mixture in a series of turns, rotating the bowl slightly as you turn. Once well-combined, add the remaining almond flour. Repeat with the series of turns. By the end, you should be able to ‚Äėdraw‚Äô a figure 8 without the batter breaking.¬† Transfer the mixture to a large pastry bag with a medium sized round top (such as, ateco #805).¬† Place the macaron template on a sheet pan. Pipe a very small amount of the macaron mixture in each of the four corner, then place a piece of parchment paper on top. Pipe out the batter inside the size of the circles drawn on the template, or about¬†3.8 cm in diameter. Repeat to fill remaining circles. Carefully but firmly bang the sheet pan against the counter 4-5 times to remove any air bubbles.¬† Allow the macarons to sit out at room temperature for 40 minutes to 1 hour.¬† Bake at 150¬įC for 10-15 minutes, or until risen and set on top. Keep a close eye starting at 10 minutes to ensure they do not brown.¬† Let cool completely.¬† We'd love to see your¬†Tony's Chocolonely¬†creations! Tag us on Instagram¬†@cookandnelson.

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Jack O'Lantern Pumpkin Cookies - Cook & Nelson

Jack O'Lantern Pumpkin Cookies

These Jack O'Lantern pumpkin cookies with Tony's chocolate ganache are as sweet as pumpkin pie... but even better tasting if you ask us If you've been looking for a fun fall activity, you've found it. Booyah! Details: Servings: 16 Prep Time: 20 min Cook Time: 8 min Resting Time: 2 hrs Total Time: 2 hrs 28 mins Ingredients: For the Chocolate Ganache: 1/2 cup Heavy Cream 2 x¬†180g¬†Tony's Chocolonely 70% Dark Chocolate bars¬† For the Pumpkin Sugar Cookies: 3/4 cup Butter, softened 1 cup Granulated Cane Sugar 3/4 cup Brown Sugar 2 large Eggs, room temperature 1/2 cup Pumpkin Puree 1 tsp. Vanilla Extract 5 cups All Purpose Flour 1 tbsp. Pumpkin Pie Spice 1 tsp. Baking Powder 1/2 tsp. Fine Sea Salt Instructions: For the Sugar Cookies:¬†Beat the softened butter, granulated cane sugar, and brown sugar for 2 minutes on high speed. Add in the eggs and beat for 1 more minute, until smooth and creamy. Stir in the vanilla extract.¬† In a large bowl, mix the flour, pumpkin pie spice, baking powder, and salt together. Add into the egg mixture and fold together just until combined.¬† Press into a large rectangle, tightly cover with saran wrap, and refrigerate for 1-2 hours.¬† Preheat oven to 400F. Line two large cookie sheets with parchment paper.¬† Lightly flour a clean surface. Roll out the chilled cookie dough to 1/8‚ÄĚ thick. Using pumpkin-shaped cookie cutters, cut out an equal amount of cookies. Transfer to the prepared cookie sheets.¬† To create the jack o‚Äôlanterns, carefully use a small sharp knife to cut out the faces of a jack o‚Äôlantern on half of the cookies.¬† Bake for 6-8 minutes, until lightly golden on the edges. Let cool completely while you make the ganache filling.¬† For the Chocolate Ganache:¬†Chop the chocolate into small chunks and place into a bowl. Heat up the heavy cream until steaming but not boiling. Pour over the chocolate chunks and leave uncovered for 10 minutes. The chocolate should be melted and smooth when you stir it all together. Cool uncovered for 20-30 minutes before transferring to a piping bag.¬† To Assemble the Jack O‚ÄôLanterns:¬†Pipe a small amount of chocolate ganache on the regular pumpkin cookies, spreading out an even layer with an offset spatula. Add a jack o‚Äôlantern cookie on top and gently press down. Repeat with remaining cookies. (Optional: Dust with powdered sugar or orange icing.) Enjoy! We'd love to see your Tony's Chocolonely¬†creations! Tag us on Instagram¬†@cookandnelson.

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