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Brands chefs & food lovers are obsessed with

500+ 5 star reviews

Your shortcut to seriously good food & drink

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Christmas spice chocolate shortbread cookies

Christmas spice chocolate shortbread cookies

BakingChocolateChristmasdessertsTony's ChocolonelyTony's Chocolonley

Your go-to festive recipe.

Think Mariah Carey defrosting, think Jack Frost and his mate The Grinch, think Elf on a Shelf.. think sugarplum fairies and twinkly lights.. All the festive cheer and then some. We won you over with these cookies yet?

Ingredients: 
225g butter, soft 
90g brown sugar 
50g granulated sugar 
4g salt 
4g vanilla extract 
275g flour 
65g cocoa powder 
3g baking soda 
1 tsp cinnamon 
1 tsp ginger 
¼ tsp clove 
180g bar Tony’s Chocolonely bar of your choice, chopped into 1cm cubes 
Flake salt, for garnish 

Recipe:

Cream the butter, sugars, salt, and vanilla together. In a separate bowl, whisk together the dry ingredients and slowly add to creamed butter. Mix in the chopped chocolate pieces until combined. 

Roll the dough between two pieces of parchment paper until it's ¼ inch thick. Chill until it's firm, about 20 minutes. Cut into circles or your favorite holiday shape, and sprinkle with fleur du sel. 

Bake at 175°c for about 8 minutes or just until the cookies puff and crack. The cookies will be very soft, but will firm up after cooling. All that's left to do issss.. enjoy! 

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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.  

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Miss Mac McClure | Johnny Crema

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.  

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Braised Birria Brotha | Capers Cafe + Store

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.  

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Piggy Bank | The Offering at Moore Wilsons

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.  

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

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!

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