A west coast ice cream treat idea
Take a scoop from your favourite tub of ice cream (Kohu Road damson plum, here) and two cookies (I Love Baking coconut chocolate chunk, here) to make a delicious ice-cream sandwich, with memories of west coast summer travels…..
A tiramisu-inspired New Zealand winter coffee dessert idea
Break pieces of a chocolate loaf (here Kauri Kitchen) into the bottom of a glass. Pour over cooled espresso (here Coffee Lala). Top with orange segments, and a mixture of marscapone (here Il Casaro) and cream (here Green Valley organic used). Dust with cocoa (here West Coast Cocoa), and sprinkle chopped nuts.
A Hawke's Bay sweet treat idea
For a Hawke's Bay sweet treat, slice a fig cake base (here Te Mata Figs salami di fiche (fig & walnut) ) and top with a citrus curd (here St Andrew's Limes lime and passionfruit) and chocolate (here La Petite Chocolat with Hawthorne Coffee mocha). Super easy and super delicious.
A blueberry ice cream idea
Take around 1 cup of frozen blueberries (or other frozen berries or chopped stone fruit), put into a blender with around 2 tablespoons of a sweetener of your choice (honey, maple syrup, a favourite cordial syrup), and 2 to 4 tablespoons of coconut or dairy yoghurt or cream. Whizz it all up, and eat straight away with some extra fresh berries on the side.
A very simple s’more idea
Take two ginger biscuits (Pembroke Patisserie used here) and sandwich in between them a piece of chocolate and a marshmallow (Bennetts of Mangawhai used here). Bake for a very short time, perhaps two or three minutes, in a hot oven. A perfect after dinner treat.
A true New Zealand trifle idea
For the basic trifle ingredients, with a New Zealand twist. Here layers of Loaf lemon cake, soaked in Homegrown berry smoothie juice drink, covered with Ruth Pretty raspberry jam and then a Dollop Kitchen custard, all topped by whipped Lewis Road cream. Decorate with fresh berries and toasted nuts, with mint. Happy holidays…
A New Zealand inspired affogato idea
Pop a scoop of your favourite New Zealand ice-cream in a glass, and top with a shot of your favourite New Zealand long black. Serve, if you like, with a liqueur - we’ve used The Orchardist Macadamia Liqueur, another New Zealander from Katikati.
A baked chocolate fig idea
For a delicious fig treat, halve fresh figs, add a dark chocolate slither and a walnut half, and bake (drizzled in honey or port). Serve with a little mascarpone. Dried figs can be used, but fresh figs right now are the best.
A chocolate bark idea
Melt some dark chocolate (remember, do not apply direct heat), and spread out a layer on greaseproof paper. Top with your favourite nuts, seeds and dried or glace fruit, and refrigerate until set. Break into shards to serve. Our traffic light bark is shown here, with cranberries, golden raisins and pumpkin seeds.
A summer elderflower jelly idea
For a delicious and light summer dessert jelly idea, prepare gelatine according to its instructions, add to a pitcher of heated elderflower cordial and stir together well. Pour over blueberries in a serving bowl and refrigerate until set.
An apricot and soft cheese idea
Stuff halved ripe apricots with soft fresh cheese (cows or goats) and top - with chilli, basil and nuts for a pre-dinner snack with drinks, or with dates and drizzled with honey or balsamic for a delicious dessert.
Our Anna Pavlova pavlova idea
Our bright and breezy summer green pavlova (kiwifruit, grapes and mint, with vanilla cream) is shown here - inspired by thoughts of the famous ballerina, Anna Pavlova, and, of course, her beautiful green flowered tutu.
And for some interesting, through the seasons, pavlova combinations: early spring - with poached rhubarb, orange zest and flaked almonds; autumn - with poached quinces, pears or caramelised apples, and scattered nuts; mid winter - with grapefruit and blood oranges with dried lavender flowers.
A sweet rosemary petit four idea
Very finely chop some rosemary. Marinate with finely diced raw rhubarb, chopped dried cranberries, and honey or any sweet syrup. Serve on top of small round shortbread and ricotta. Or, even simpler, add the tender tips to the top of some comb honey on shortbread and ricotta. A deliciously simple sweet treat.
A raw rhubarb idea
We've tried raw rhubarb - dipped into sugar (or honey, or maple syrup), to mellow the tartness just a bit. Before the dipping it tastes like a sharp cooking apple. And after, a bit like a delicious granny smith - still tart, but refreshing. Try it after dinner: it's really good on a cheeseboard.