Cook & Nelson Recipes

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.

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.

Vegan Mexican-inspired Hot Chocolate with Tony’s Chocolonely Dark Chocolate - Cook & Nelson

Vegan Hot Chocolate with Tony’s Chocolonely Dark Chocolate

By Kelly GibneyServes 2 generouslyThis decadent recipe uses real chocolate and lovely spices to create the ultimate cosy treat (with attitude!). Don’t be nervous of the chilli and cayenne pepper. It provides a subtle little kick that is the perfect partner for the richness of Tony’s 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. 🍐Seedlip Pear MartiNO recipe 🍸 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: 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 Jalapeño slice or a touch of Chili for an added kick. ⁠

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 McClure’s 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 – so when the fried pickles are ready you can enjoy 'em while they're hot!

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. 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

Chocolate Cake with Entube Harissa Chocolate Frosting

The Perfect Winter Warmer: McClure's Bloody Mary Beef

Winter is one of our favourite times of the year. One of the things that we love most about the colder months is spending quality time in the kitchen preparing warming soups, stews and slow cooked recipes that would turn the most rain soaked frown upside down. One of our latest food discoveries is this fantastic Bloody Mary Beef recipe which cooks away by itself while you get on with your day. This recipe can be cooked in an oven, crock pot or other slow cooking apparatus. Try it out and let us know what you think, we would love to hear your feedback!