Spiced Fish Tacos with McClure's Pickle and Caper Mayo
These spiced fish tacos by Kelly Gibney are addictive! Crunchy, golden fish pairs perfectly with soft corn tortillas, shredded cabbage, sliced avocado & McClure's Pickles & caper mayo.
Spiced Fish Tacos with McClure's Pickle and Caper Mayo
These spiced fish tacos by Kelly Gibney are addictive! Crunchy, golden fish pairs perfectly with soft corn tortillas, shredded cabbage, sliced avocado & McClure's Pickles & caper mayo.
Brown Butter S'mores Cookies
Cookie monsters beware! This s'mores cookie recipe is on the loose, and its tasty powers are formidable.
Seedlip Grove Blossom
Bright, balanced & booze free with Seedlip Grove 42.
Tonyâs One Bowl Sâmore Cookie Skillet
S'mores for you, s'mores for me and s'mores for the whole family in minutes! These Tony's s'more skillets are every bit as delicious as a classic campfire s'more, but wayyy easier and more shareable too! đŤ
Bloody Mary Beans
All the wonderful flavour of the classic brunch drink in a fresh and zingy bean dish. Serve with generous chunks of sourdough, baby celery leaves and a scattering of creamy feta.
Seedlip Sage Gimlet
This Sage Gimlet is a wonderful refreshing cocktail, the Sage and Pink Grapefruit work harmoniously and the colour has such a wonderful hue. This recipe is taken from the Green Shoots x Seedlip Cocktail recipe book.
Seedlip Spice 94 & Good Sh*t Cola
This is one of most simple yet satisfying Seedlip cocktails you can make at home.Ingredients: Seedlip Spice 94: 60 ml Good Sh*t Cola: Top Glass & Garnish: Glass: Rocks Garnish: Peel & Tonic Citrus wheel Method: Build over ice Enjoy! We'd love to see your Seedlip creations! Tag us on Instagram @cookandnelson or Facebook @cookandnelsonnz.
Good Morning Fairtrade Smoothie
By Kelly Gibney Serves 1-2Start your day (or brighten up your afternoon) with this indulgent Fairtrade smoothie. With a creamy banana base, flecks of rich dark chocolate and a kick of coffee, itâs a treat you can feel very good about. Ingredients: 1 All Good Fairtrade banana, frozen in chunks 80ml KĹkako filter coffee (cooled) or 30ml KĹkako espresso (cooled) 50g Tonyâs Chocolonely 70% Dark Chocolate, roughly chopped 1 tablespoon Noble Maple Syrup 02: (Tahitian Vanilla Bean matured maple) ½ teaspoon vanilla extract 1 cup milk (any will work) Generous pinch ground cinnamon Method: Place all your ingredients into a powerful blender and blitz until smooth. Pour into a tall glass and garnish with additional chopped chocolate.
Seedlip & Tonic Cheesecake
Seedlip Grove 42Â and tonic make surprising and utterly delicious additions to this rich no-bake cheesecake with a grown up flavour. Ginger biscuits create a wonderful crunchy base.
Seedlip Cranberry and Basil Margarita
A lower alcohol take on a margarita. Cranberry juice adds a gentle sweetness and gives it a gorgeous blush colour. Basil adds a garden-fresh twist.
Tonyâs Chocoloney Chocolate Fondant
Chocolate fondants are great desserts for entertaining, and these ones have a hidden surprise! Matching Tony's Chocolonely Dark Milk Chocolate Pretzel Toffee for the fondant with a hidden piece of Milk Chocolate Caramel Sea Salt, this is one decadent dessert that's easily whipped up ahead of time.Â
The Caker x Tonyâs Chocolonely Milk Chocolate Hazelnut 32% Minicakes
Our friend Jordan Rondel from The Caker shared the recipe for her Tonyâs Chocolonely Milk Chocolate Hazelnut minicakes with chocolate cream cheese icing. Makes 12 delicious mini cakes or one 9â cake.
Southland Style Cheese Rolls with McClureâs Pickles
By Kelly GibneyMakes 15 pieces These are an absolutely irresistible way to feed a crowd. If youâve never madecheese rolls before, nowâs the perfect time to discover how easy it is to make thisclassic kiwi treat. Kids will love having a go too. Pickles add the perfect bite to thecheesy filling.Ingredients: 1 250g can reduced cream Âź brown onion, finely diced 1 packet onion soup Âź teaspoon mustard powder 14 McClureâs pickles slices, diced (Sweet & Spicy or Bread & Butter will both work brilliantly) 2 cups grated tasty cheese 15 slices buttered white sandwich bread To serve: additional McClureâs pickles, tomato relish Method: Preheat oven to 180 degrees Mix together the reduced cream, diced onion, onion soup mix, mustard powder, pickles and grated cheese. Place each slice of bread buttered-side down on a clean surface. Spread a heaped tablespoon of cheese mixture down the middle of each. Roll up and press lightly to hold together. Place on a lined baking tray. Repeat until all the filling is used. Bake for 15-20 minutes until golden brown and the filling is melted. Can be served hot or at room temperature. We'd love to see your McClure's Pickles creations! Tag us on Instagram @cookandnelson or Facebook @cookandnelsonnz.
Smoky Tomato Soup with Cheese & Pickle Toasties (Vegan friendly)
A classic combination made better! Here weâve partnered our smoky tomato soup (itâs incredibly simple to make) with cheese toasties (vegan friendly) that are made even more delicious with the addition of our favourite sliced pickles.
Seedlip CosNOpolitan
We'd love to see your Seedlip creations! Tag us on Instagram @cookandnelson or Facebook @cookandnelsonnz.
Seedlip Garden 108 Eastside
A zesty, non-alcoholic take on the classic Eastside cocktail.
Spice Toddy with Seedlip Spice 94
A non-alcoholic aromatic Hot Toddy with hints of lemon & honey.
Mr. Howard with Seedlip Spice 94
We'd love to see your Seedlip creations! Tag us on Instagram @cookandnelson or Facebook @cookandnelsonnz.
Tonyâs Chocolonely White Chocolate, Raspberry & Popping Candy Mudcake
Recipe by Rachel Savage from @hellosweetandsavage. This is a delicious mudcake feat. Tony's Chocolonely White Chocolate Raspberry & Popping Candy. You can use your inner creative to theme your cake as desired.
Croissant French Toast Pudding
This baked croissant French toast pudding is the ultimate luxe breakfast. A delicious, playful change from traditional brunch dishes. Its absolutely wonderful warm or cold. Serve with fresh cream and a generous drizzle of Noble maple syrup. A garnish of edible florals is the perfect pretty finish.
Bunny Butt Cookies
Looking for a dessert that puts the "luck" in potluck? Check out these recipes for Easter treats that are as sweet as they are impactful! If you're a cookie monster, our delectable yet quirky bunny butt sugar cookies should be right up your alley.
Salted Almond Chocolate Hot Cross Buns
This recipe celebrates all there is to love about Easter - Chocolate and Hot Cross Buns! And the combination of delicious Tonyâs Chocolonely Salted Almond chocolate and Ironclad Pan toasted almonds in lots of lovely butter sets these Hot Cross Buns apart from any youâve ever tasted. Deliciously spiced and sweet, dripping with chocolate and with the additional crunch of rock salt, theyâll have your whÄnau leaping out of bed as soon as they smell them cooking and begging you to make more. And the best thing about Tonyâs Chocolonely chocolate? Thereâs not a mouthful of child slavery in any bite. We love this. Keep Easter clean by checking the chocolate you are eating is sustainably and kindly produced. It matters. From the Ironclad Pan team. Happy Easter! INGREDIENTS:YEAST SPONGE Âź c warm milk 1 T yeast. 1 T flour 1 t brown sugar THE SALTED ALMONDS 1 c almonds, roughly chopped 75 g soft butter ½ t salt flakes THE DOUGH 2 1/2 c white flour 2 T Mixed spice 1 T cinnamon powder Âź c cacao or cocoa powder, sifted Âź c brown sugar ½ c glazed mixed peel, roughly chopped ž c warm milk 1 egg 1 t vanilla essence 170 g salted almond Tonyâs chocolate, roughly chopped. Extra cacao or cocoa powder to dust. PAN PREPARATION 1 T butter 1 t salt flakes 1 t cocoa or cacao powder. PASTE ½ c water ½ c flour Salt flakes to sprinkle on top GLAZE 1 egg yolk â before the bake 2 T maple syrup â after the bake METHOD: To make the yeast sponge. In a small bowl, sprinkle yeast over the milk, flour and brown sugar, stir gently and leave for 10 minutes in a warm place, till fluffy and risen. In your Lilâ Legacy Pan melt the butter and sautĂŠ the chopped almonds and salt over a low heat for 3 minutes or until just starting to brown. The almonds will continue to cook in the pan after you have removed them from the heat. Set aside to cool. Mix all dry ingredients together then add chopped citrus peel and buttery toasted almonds and mix well. Make a well in the centre of these ingredients and add half the warm milk, the egg and vanilla essence. Whisk lightly to combine ingredients. Add the yeast sponge and the remaining milk and use a wooden spoon to combine the dry and wet ingredients. Turn the mix onto the benchtop liberally dusted with cocoa or cacao powder. The dough should be a little bit sticky. Add extra powder if the mix is sticking to the bench. Knead for 10 minutes, until the dough is shiny and elastic. Form the dough into a ball and leave to rise, covered, for an hour in a warm place. Liberally grease your Ironclad Legacy Pan with butter then dust with salt flakes and cacao or cocoa powder. The amount of salt you use is up to you! Once risen, knead the dough for a further 5 minutes. Form into a log and cut into 12 equal pieces. Using your hands, mould each piece into a ball and pat out into circles about 10cm in diameter. Evenly sprinkle the chopped chocolate in the middle of each dough circle. Seal the buns by pinching the doughy edges together firmly. Roll lightly in your hands to create a perfect bun shape then place seam side down in your prepared Ironclad Pan. Glaze the top of the buns with egg yolk and finish with a sprinkle of salt flakes. More or less depending on your tastebuds. Mix flour and water paste together, stirring well to remove all lumps and pipe a cross pattern on top of each bun. Leave to rise for 45 minutes covered in a warm place (donât cover with a tea towel or cling film as this will ruin your crosses! I use an upturned bowl). Bake at 180°C for 30 minutes. Remove from the oven, brush with maple syrup and serve to the table hot with lashings of butter. And feel the love!
Tonyâs Chocolonely Easter Bark
Recipe by Kelly Gibney This is such a fun explosion of colour, texture and an absolute deliciousness. Perfect for gifting at Easter time or as a playful dessert.INGREDIENTS: 1 x 180g bar Tonyâs Chocolonely Dark Chocolate 100g Tonyâs Chocolonely White Chocolate Raspberry Popping Candy TO TOP: 4 Tonyâs Chocolonely Eggstra special easter eggs halved Pieces of Tonyâs Chocolonely chocolate â roughly chopped, use a range of dark and light flavours Handful roasted almonds â roughly chopped Handful roasted pistachio nuts â roughly chopped 1/3 cup freeze-dried raspberries 1/4 cup dried strawberry slices METHOD: Melt the dark chocolate and the white chocolate (separately) using a double boiler. Pour the dark chocolate onto a large tray lined with baking paper and spread out using a spatula. Dollop the melted white chocolate over the top â about 6 dollops. Use a chopstick or skewer to swirl the white chocolate through the dark to create areas of dark and light with swirls. Scatter the halved eggs on top, followed by the chocolate pieces. Sprinkle over the chopped nuts and lastly the freeze-dried and dried fruit. Place in the fridge for 1-2 hours until firm. Break 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.
Tony's Ultimate Choc Drip Cake
Get your Easter bake-on with Georgia's Cakes ultimate Tony's choc drip cake! Flex your baking muscles with this show stopping chocolate egg-stravaganza guided by Georgia Green (@georgiascakes) INGREDIENTS: For the bottom tier 6-inch cake: for the 6 inch cake: 250g butter 250g Fairtrade caster sugar 200g (4) eggs 200g self raising flour 50g Fairtrade cocoa powder 1 tsp baking soda 150g plain yoghurt For the 2nd tier of 8-inch cake: 500g butter 500g Fairtrade caster sugar 400g (8) eggs 400g self raising flour 100g Fairtrade cocoa powder 2 tsp baking soda 400g plain yoghurt For the chocolate meringue buttercream (filling & coating for the 6 inch cake): 150g egg whites (about 5 large egg whites) 300g caster sugar 300g room temperature, unsalted butter 1 bar of Tonyâs dark chocolate For the chocolate drips: 70g Tonyâs dark chocolate 100ml whipping cream How to make the 6-inch cake: Preheat your oven to 170°C on fan Grease and line 2 x 6-inch cake tins Heat the butter in a saucepan on a low temperature until it's fully melted but not bubbling Combine the melted butter and the sugar in a large bowl using a whisk Add in the eggs and mix together to fully combine Sift in the flour (and baking powder if using plain flour), cocoa powder and baking soda and mix until fully incorporates Add in the yoghurt and mix in until the batter in completely smooth Evenly distribute the batter between the two tins (approx. 550g per tin) Bake for 45 - 50 minutes until the cakes are fully baked through, springing back to the touch Leave to cool completely on a cooling rack Georgia's top tip: Bake your cakes the day before decorating. Once the cakes have cooled, wrap them in clingfilm and leave at room temperature - not in the fridge. It's much easier to decorate a cake the day after it's been cooked! Less crumbs!âââââHow to make the chocolate meringue buttercream (filling & coating for the 6-inch cake): In a stand mixer bowl or metal/glass bowl, mix the egg white and caster sugar using a rubber spatula, until fully incorporated Place the bowl over a pan of simmering water and continue mixing the sugar and egg whites with the spatula Heat up this mixture until it reaches 65°C and the sugar has completely dissolved, continuously mixing to ensure the temperature remains even throughout Place onto a stand mixer with a whisk attachment, or use an electric hand whisk and whisk the egg whites and sugar until a thick and glossy meringue has formed (approx. 5-10 minutes) Once a thick glossy meringue, leave the bowl and meringue to cool completely at room temperature Meanwhile, break up the Tony's chocolate bar into a heat proof bowl and melt the chocolate in the microwave at 30 seconds bursts or over the pan of water that you used before Once melted, leave to one side and let's finish off the buttercream! Start whisking the meringue again on a slow-medium speed Gradually add cubes of butter into the whisking meringue Once all the butter is inside the meringue, continue whisking at the same speed until it thickens and totally changes consistency (it may look like it's splitting but that's a good sign!) Turn up the speed high and whisk until the buttercream has come together and all the butter has mixed in Fold in the melted chocolate into the buttercream with a spatula until fully incorporated Georgia's top tip: if the buttercream is quite soft, place the bowl into the fridge for 10-15 minutes and then re whisk it.How to make the chocolate drips: To make the chocolate ganache drips, simply melt the chocolate and cream together. Either in the microwave at 30 second bursts or heat the cream in a small saucepan and once it's steaming, add the chocolate and let the steam of the cream melt the chocolate. The ganache should be quite loose; you may need to add more cream to achieve the correct consistency. Here's a bit more about Georgia:"I started my baking journey at Le Cordon Bleu in London where I trained in patisserie for 6 months. I always knew I didnât want to work in a restaurant or hotel after my training, so I found myself working at a small coffee shop in London baking the fresh produce but giving it all a fancy twist. Word got out quickly that I started baking and all of a sudden people were asking me for birthday cakes. Even though I wasnât trained in cake decorating, I took my knowledge and skills that I learnt from pastry school and applied it to cakes which gave my cakes a unique look. My cakes somewhat stood out amongst others and therefore gained popularity quite quickly which led me to launching Georgiaâs Cakes in 2015 where I was selling bespoke cakes as my full time job. Over the years, my cakes were being sold in Harrods food hall in London and I worked with some very well known companies and made cakes for celebrities such as Cara Delevingne and Rihanna!""After opening my YouTube channel, I shifted my focus to teaching and now host regular cake workshops as well as sharing my recipes, tips and tricks online!"