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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 Tonyâs Chocolonely Caramel Sea Salt Milk Chocolate
These giant cookies are a heavenly, buttery, golden treat infused with the goodness of Tonyâs Chocolonelyâs 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 itâs 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 & MÄnuka 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 & MÄnuka Honey Water Ice Garnish: MÄnuka Sprig Glassware: Stemless Wine Glass METHOD: In a tall tumbler, measure and pour 50ml Seedlip Spice 94 and 35ml Lemon & MÄnuka 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 MÄnuka LEMON & MÄNUKA HONEY WATER RECIPE: Peel 3 Lemons and add peels to a medium sized bowl. Add 1 Cup of MÄnuka 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 McClureâs Sweet & Spicy or McClureâs 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. Weâve used the 70% dark chocolate here, but any of the Tonyâs 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 Tonyâs 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.
Seedlip Espresso MartiNO w/ Spice 94
This is Seedlip's take on the classic Espresso Martini.
Roast Lamb with Pickles, Cheese & Pea Puree By Annabelle White
The perfect toastie to use up the remnants of that Sunday winter roast.Â
Vegan Mexican-inspired Hot Chocolate with Tonyâs Chocolonely Dark Chocolate
By Kelly GibneyServes 2 generouslyThis decadent recipe uses real chocolate and lovely spices to create the ultimate cosy treat (with attitude!). Donât be nervous of the chilli and cayenne pepper. It provides a subtle little kick that is the perfect partner for the richness of Tonyâs Chocolonely dark chocolate. INGREDIENTS: 3 cups plant based milk (we favour a 50/50 blend of coconut and almond milk) ½ teaspoon ground cinnamon Pinch chilli powder Pinch cayenne pepper (optional) Pinch nutmeg Pinch smoked paprika Pinch salt 100g Tonys Chocolonely Dark Chocolate METHOD: Chop the chocolate as finely as possible. Set aside. Place the milk and spices in a small saucepan. Heat slowly (this allows the spices to infuse) until almost boiling. Remove from the heat and add the chocolate, whisking briskly to ensure a smooth result. Taste and add additional sugar if needed. Serve immediately topped with a swirl of coconut cream (if desired). Leftover hot chocolate can be stored in an airtight jar or bottle in the fridge for up to a week. Gently reheat (and whisk well) in a small saucepan over a medium heat.
McClure's Pickles Potato Salad
Bring some zing to your BBQ with this McClure's Sweet and Spicy Pickles Roast Potato Salad.
Seedlip Pear MartiNO w/ Spice 94
Pears in Australia & NZ are at their best in autumn & winter. Pears, interestingly, ripen from the inside out making them one of the few fruits that are actually better picked when still hard. đSeedlip Pear MartiNO recipe đ¸ INGREDIENTS: 50ml Seedlip Spice 94 30ml Pear Juice 10ml Verjuice 10ml Honey Water Sliced Pear foor garnish GLASS: Martini METHOD: Add ingredients to shaker with ice, hard shake, fine strain & garnish.
Seedlip Margarita w/ Grove 42
INGREDIENTS: Seedlip Grove 42: 60 ml Agave Syrup: 1 tbsp Fresh Lime Juice: 15 ml GLASS & GARNISH: Â Rocks Salt rim, Freeze Dried Lime wheel METHOD: Add all ingredients in a shaker with ice. Shake & strain over ice. Garnish with a freeze dried lime wheel & half-rim of salt. Optional extra: Customize the recipe w/ a JalapeĂąo slice or a touch of Chili for an added kick. â
Tony's Chocolonely Vanilla Bean & Raspberry Ice Cream by Kelly Gibney
This indulgent ice cream which uses Tony's Chocolonely White Chocolate Raspberry Popping Candy will be an absolute hit with kids & adults alike. Feel free to try one of the other Tony's Chocolonely flavours in thisrecipe too. We think the dark chocolate, almond and sea salt is also wonderful.Two methods are provided here: A traditional style ice cream (well worth effort) and a speedy, no-churn method, perfect to get kids making themselves.
Berry Grateful - Mothers Day Cocktail
Mums like nothing better than a handcrafted gift on Mother's Day. So why show them how "Berry Grateful" you are by treating them to a special Mothers Day Seedlip Cocktail that is both delicious & full of love.
Tony's Chocolonely Mousse
INGREDIENTS: 170 grams Tony's Chocolonely dark chocolate, melted 1/2 cup Fix and Fogg almond butter 2 cups coconut yoghurt 1 tsp coconut oil 4 tbsp Noble Tahitian Vanilla Bean & Egyptian Chamomile Blossom maple syrup Coconut Seasonal Berries (We use blueberries) INSTRUCTIONS: In a heatproof bowl, combine dark chocolate and coconut oil. Microwave at 30 seconds intervals, whisking in between, until completely melted. Allow to cool slightly. In a separate bowl, whisk coconut yogurt and Fix and Fogg until smooth. Fold the melted chocolate into the yogurt-nut butter mixture using a spatula. Stir in Noble maple syrup. Spoon the chocolate mousse into 2 serving cups. Assemble your Chocolate Mousse: Spoon the chocolate mousse into 2 serving cups. Top with coconut and berries
Lowbrow's Nacho-Fried McClureâs Pickle Chips
Our friends at LOWBROW have shared their beloved Nacho-Fried McClure's Pickle Chip recipe, straight from the kitchen. The key to a good pickle chip is to have the nacho cheese sauce already made â so when the fried pickles are ready you can enjoy 'em while they're hot!
Featured Cocktail: Caipirinha with Noble Tonic 01, Bourbon Barrel Maple Syrup
Our feature cocktail for the weekend is from our friends at Hatchery, Brazil's national cocktail the potent Caipirinha. Capirinhas are made from muddling limes with cane sugar and Cachaçaâa Brazilian brandy made from sugar cane. The result is a strong but deceptively refreshing drink. In other words, slightly dangerous!
Hot Smoky BBQ Brisket
Take your barbecue the next level with this brilliant combination of beef brisket and Lillie's Q amazing Hot Smoky sauce.
Oat Waffles with Noble Handcrafted Maple Syrup
These waffles pair perfectly with plain or greek yogurt and the Noble Handcrafted Maple Syrup range.
Deep Fried McClure's Pickle Recipe
The Perfect Fried McClure's Pickle, You asked and here it is! The recipe for the perfect fried McClure's Pickles. So many of our fans have asked us for our favourite Fried Pickle recipe ... Well, here it is.  Bold, flavorful and simple. Everything you'd expect from us. Give it a try!
Seedlip Spice 94 Blossom
Despite the dainty name and hue, this cocktail packs a burst of flavour like any classic. Zesty, yet fresh with subtle mint and lingering Spice flavours, it is a perfect aperitif drink to open the palate.
Mary's Bloody Garden
Summer weekends call out for a Bloody Mary, but perhaps you have a full day planned. This cocktail is sure to hit the spot, with balanced flavours of capsicum and pomegranate, layered with herbal notes. Â Bring on Sunday mornings.
Seedlip Fireworks Cocktail
INGREDIENTS: Seedlip Spice 94: 60 ml Smoked Ginger Ale Top: 100 ml GLASS & GARNISH: Highball Garnish w/ Apple Disc METHOD: Build all ingredients in glass. Add ice & gently stir
Seedlip Grove 42 Cakelets By Julie Le Clerc
Seedlip Grove 42 Orange & Mandarin Cakelets By Julie Le Clerc
