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Poached Lobster in Tarragon Butter by Chef Joel Baylon

Grilled Prawns & Leeks with Seaweed Butter is a delicious and unique recipe that pairs perfectly with our zero alcohol beverage NON3 Toasted Cinnamon & Yuzu. Ingredients: Serves 2 8 large prawns with head and shells on 2 tsp. Olive oil 1/2 onion, peeled and thinly sliced 1 carrot, peeled and thinly sliced 1 stalk celery, washed and thinly sliced Pinch of saffron 2 medium-sized leeks 80g butter 1 large clove of garlic, peeled and grated on a micro plane 1 tsp. Ginger, peeled and grated on a micro plane 1 tsp. finely chopped shio kombu or wakame 1 tsp. Soy sauce Juice and zest of 1/2 a lime Salt and pepper Method: Peel your prawns, leaving the tails on and reserving the heads and shells. In a large pot, heat 2 tsp. of olive oil over medium heat and add in the prawn shells. Sautee them until their shells turn bright pink and start to brown. Add the onion, carrot and celery and sautee for another minute. Add in the saffron and 800ml of cold water and bring to a simmer. Simmer for 30 minutes then strain the stock through a fine mesh strainer. Place the stock back in the pot and bring it to a vigorous simmer. Reduce it down to about 1⁄4 cup of liquid. This part can be done a day or two ahead and kept refrigerated. Bring a pot of salted water to a boil. Split the leeks in half down the entire length but keep the stem intact. Rinse them under cold running water to remove any dirt or grit which may be in between the layers. Blanch the leeks in the water for 3-4 minutes until tender but still bright green. Drain them from the water and allow them to steam and cool on a nearby plate. When ready to make your sauce, melt about 20g of butter in a small saucepan and add in the ginger and garlic and sizzle until fragrant, about a minute. Add in the reduced stock and the seaweed and bring to a gentle simmer. Dice the remaining butter and with the stock simmering slowly add in pieces of butter, whisking the whole time. When all the butter has been added, turn the heat off. Add in the soy sauce and lime juice and zest and taste for seasoning. Adjust with salt if needed. Keep warm and set aside. Place a medium size saucepan on your stove over medium-high heat. Toss the prawns with olive oil, salt and pepper. When the pan is hot, lay the prawns in the pan and cook for 1-2 minutes per side until completely opaque and pink. Remove them from the pan and set aside. Add in the leeks, cut side down and cook them until browned and heated through. To plate, place 4 prawns on each plate and layer them with the leek halves. Drizzle lots of butter sauce over everything and serve hot. Crack open your bottle of non-alcoholic NON3 Toasted Cinnamon & Yuzu and enjoy this delicate and sophisticated non alcoholic drink!

Recipes – by Rebecca Caughey

Roasted leeks & Lao Go Ma Crispy Chilli

Chef Joel Baylon's Roasted leeks & Lao Go Ma Crispy Chilli recipe, perfectly paired for NON8 Torched Apple & Oonlong. Prep time: 45 minsServes: 2 Ingredients: Big Leeks Sage Thyme Garlic Salt flakes Lao go ma chilli oil Method:Firstly blanch the leeks in veg stock for 10 minutes, the stock has to be on rolling boil. Take out leeks and chill. Once chill set the oven on 200 degrees and place the leeks, herbs and aromats on baking tray and roast for 20 min until golden brown. Once roasted drizzle with black vinegar and crispy chilli and serve.

Recipes – by Rebecca Caughey

Chef Joel Baylon’s Signature Conchiglie Cacio e Pepe

Chef Joel Baylon's Conchiglie cacio e pepe recipe, perfectly paired for NON8 Torched Apple & Oonlong. Serves: 2-4 peoplePrep time: 20 minIngredients: Dry Conchiglie pasta Pecorino Romano Parmesan Crack black pepper Salt Olive oil Method:Boil the pasta in salted water according to the package instructions until al dente. Reserve about 1 cup of pasta cooking water before draining. While pasta is cooking , place olive oil in pan On very low heat add cracked black pepper corn and gently toast until fragrant. Once pasta is cooked toss it in with toasted peppercorns along with olive oil until pasta is coated evenly. Add Parmesan then stir until it creates a creamy sauce. If it’s dry, add some reserved pasta water to help melt the cheese.

Recipes – by Rebecca Caughey

Pickled Daikon and White Cabbage Kimchi by Chef Joel Baylon

Chef Joel Baylon's Pickled Daikon with White Cabbage Kimchi recipe, perfectly paired for NON8 Torched Apple & Oonlong. Serves: 2-4 peoplePrep time: 20 minIngredients: Daikon Aromats White wine vinegar Mirin Dried kombu sheet Water Sugar White cabbage kimchi ( selected Asian supermarket retailers ) Method:Salt daikon for 20 minutes and rinse them set aside. For pickle liquid add all ingredients into a pot bring to boil then simmer. Place daikon in sanitised jar, and pour pickle solution into jar and let keep for 2 weeks until ready to serve. Served alongside with kimchi and best suited for fish and steam rice.

Recipes – by Rebecca Caughey

Portobello Steaks with Thick-Cut Crispy Fries & Vegan Mustard Cream

Cecile Vadas’ Portobello Steaks with Crispy Thick-Cut Fries & Vegan Mustard Cream Makes: 2Takes: 30 minutes cooking, 2 hours marinating Ingredients Steaks- 2-4 portobello mushrooms (based on size)- 2 tbsp plant based milk- 1 tsp chilli flakes- 1 tsp olive oil- 1/2 tsp salt - 1/2 tbsp fleshy cracked black pepper - 2 tbsp balsamic vinegarChips- 3 russet potatoes - 2 cups vegetable oil- Smoked sea saltVegan Mustard cream- 1/2 cup vegan mayonnaise- 1/4 cup smooth dijon mustard - 1/2 tsp paprika - 1/2 tsp salt- 1 tsp mustard powder - 2 tbsp olive oil MethodMix together the milk, vinegar, salt, oil, salt, pepper and chilli flakes. Add the mushrooms and ensure they are coated on both sides. Leave to marinade for 1-2 hours. Slice the potatoes with a mandolin. Place in a bowl and rise until the water runs clean. Drain and leave to dry on paper towel. Pat, using fresh towel, continuously for roughly 1 hour or until no moisture is released (this makes for extra crispy chips). Pour the oil into a deep pot and leave to heat for 4-5 minutes. Add the dried potatoes, one handful at a time, and cook for 4-5 minutes each, mixing well to cook evenly. Once light brown, remove with a slotted spoon and drain on paper towel. Repeat (3-4 batches). Sprinkle with the salt. Whisk vegan mustard cream ingredients together in a small bowel. Set aside. Using a grill pan, heat on high until smoking. Add the mushrooms, stem side up. Place a weight on top and press down. Cook for 3-4 minutes before turning over and weighing down again. Repeat once more until very thin and sauce has cooked off. Plate by spreading the sauce on the bottom layer. Add 1 or 2 of the mushrooms and finish with the salted chips. Pour two glasses of NON7 Stewed Cherry & Coffee and enjoy.

Recipes – by Rebecca Caughey

Quick Pickled Strawberries With Creamed Mousse & Dark Chocolate

This dish is a breakfast, lunch or dinner inspired staple. Makes: 4Takes: 15 minutes, 4 hours marinating Ingredients- Protein Creamed Mousse- 150 grams tofu- 2 tbsp tin coconut cream- 1 1/2 tsp sea salt- 1 tsp nutritional yeast- 1 tsp raw sugar- Strawberries- 1 punnet (250 grams) strawberries, hulled and halved - 1/2 orange, juiced- 2 tbsp muscovado or raw sugar- 1/2 tbsp salt- 1/4 cup verjuice- 1 tbsp white wine vinegar- 1/4 cup boiling water- 2 dried or 4 fresh thyme stems- 4 large or 6-8 small sage leaves To Serve- Sliced Sourdough- 1 tbsp shaved chocolate (70% coco)- Crispy sage to serve (optional) MethodIn a large jar, add the cut strawberries along with the remaining ingredients, leaving the boiling water until last. Mix well and leave too slightly cool before sealing shut. Allow to marinade for 2-3 hours (left overs will keep in the fridge up to 6 days). In a blender, add the creamed mousse ingredients, blending for 3-4 minutes (don’t stop before as this is needed to make it lighter). Toast or grill the sourdough, spread the vegan cream over the surface and top with strawberry slices from the jar. Sprinkle the shave chocolate (and sage if desired). Pour glasses of NON1 Salted Raspberry & Chamomile and enjoy.

Recipes – by Rebecca Caughey

Chargrilled Broccoli in Salsa Romesco & Seaweed Almonds

Pamella Tomio's recipe for Chargrilled Broccoli in Salsa Romesco & Seaweed Almonds, paired with our NON1 Salted Raspberry & Chamomile. BROCCOLI: 1 Large broccoli head In a pot with boiling water, briefly cook the entire broccoli head in boiling water for 2-3 minutes until slightly tender but still crisp. After blanching the broccoli immediately cool it in an ice water bath to preserve its vibrant green colour and texture. Cur the broccoli in half and reserve. ALMOND ROMESCO: 2 Large tomatoes, charred 1 Red onion, halved & charred 2 Charred red capsicums, peeled and seeded 200ml Extra virgin olive oil 80g Almond flakes toasted 2 Red chillies seeds removed (keep the seeds to spice things up) 2 Garlic cloves 1/2 Bunch mint leaves 1tsp Smoked paprika 80ml Red wine vinegar 1 Slice of bread, crusts removed, toasted Salt & pepper Blend all in the blender until smooth paste, slowly adding the olive oil until it forms a smooth paste. Adjust seasoning.SEAWEED ALMONDS: 150gm Almond flakes 4 Nori sheets 3tbsp Olive oil Salt to taste In an open flame, toast the nori sheets until crisp. Blitz it in the blender until fine powder. Coat the almond flakes in olive oil, and toss in the powdered nori. Bake the mixture in a pre-heated oven until golden flakes.

Recipes – by Rebecca Caughey

Chef Fhred's Pork Sisig

A beloved staple of Filipino cuisine, this sizzling pork sisig combines crispy pork belly, rich liver, and zesty calamansi for a bold, flavorful dish perfect for sharing. Perfectly paired with the refreshing, umami-laced NON2 Caramelised Pear & Kombu. Serves: 4 Ingredients: Pork belly (skin-on, boneless): 500g Pork liver: 100g Red onion (finely chopped): 100g Garlic (minced): 15g Green chili (siling pangsigang, sliced): 15g Red chili (siling labuyo, finely chopped – optional/spicy): 5g Calamansi juice (or fresh lime/lemon): 30g (approx. 3 tbsp) Mayonnaise: 100g Soy sauce: 30g (approx. 2 tbsp) Vinegar (cane or white): 20g (approx. 1.5 tbsp) Salt: 5g Pepper: 2g Oil or pork fat (for frying): 30g Egg (optional, for serving on top): 1 whole Crispy chicharon (optional, crushed for garnish): 20g Instructions: 1. Boil & Grill: Boil pork belly and pork liver in salted water until tender (about 30–40 mins). Grill or pan-sear until slightly charred. Chop into small cubes (about 0.5 cm). 2. Sauté: In a hot pan, add oil or pork fat. Sauté garlic and onions until fragrant and soft. Add chopped pork belly and liver. Sauté for 5 minutes. 3. Flavour: Add soy sauce, vinegar, and calamansi juice. Let simmer for 2 minutes. Stir in chilies and season with salt and pepper. 4. Finish: Turn off heat and fold in mayonnaise for creaminess. Optional: Crack an egg on top if serving on a sizzling plate, and let it cook slightly in the residual heat. 5. Serve: Garnish with crushed chicharon, extra chili, or fresh calamansi halves. Serve on a hot sizzling plate or in a bowl with garlic rice and a glass of NON2 Caramelised Pear & Kombu.

Recipes – by Rebecca Caughey

Seedlip Spice Spritz

Enjoy a refreshing non-alcoholic drink with Seedlip Spice 94, soda water & a hint of citrus. This sophisticated spritz blends warm spices and zesty flavors, offering a refined, non-alcoholic option for any occasion. Ingredients Seedlip Spice 94: 50ml Aromatic tonic or Ginger Beer Cubed ice Glass & Garnish Wine glass Pear slice Method Pour 50ml of Seedlip Spice 94 over ice in a wine glass Top with your favorite premium mixer Garnish with style

Recipes – by Rebecca Caughey

Seedlip Martini Cocktail

The Seedlip Martini Cocktail offers a layered, sophisticated flavor profile using Garden 108 with notes of peas, hay, and fresh herbs mingling with earthy botanicals to deliver a refreshing and clean finish. Ingredients Seedlip Garden 108: 2.5 oz Olive Brine: 3/4 oz Glass & Garnish Coupe Olive Method Add ingredients to a cocktail shaker Fill with ice and shake for 20 seconds Strain into a chilled martini glass Garnish with an olive

Recipes – by Rebecca Caughey

Seedlip Grove Spritz

A bright and bittersweet non-alcoholic take on the classic spritz, centered around Seedlip Grove 42 - a sophisticated, bright, citrus blend of orange, lemon, lemongrass and ginger with a dry finish topped with tonic or soda water. Ingredients Seedlip Grove 42: 50ml Tonic water or club soda Cubed ice Glass & Garnish Wine Glass Orange Slice Method Pour 50ml of Seedlip Grove 42 over ice in a wine glass Top with your favourite premium mixer Garnish with style

Recipes – by Rebecca Caughey

Seedlip Garden Spritz

A light, effervescent celebration of botanicals and springtime freshness. Ingredients Seedlip Garden 108: 50ml Elderflower tonic or club soda Cubed ice Glass & Garnish Wine glass Cucumber ribbon Method Pour 50ml of Seedlip over ice in a wine glass Top with your favorite premium mixer Garnish with style

Recipes – by Rebecca Caughey

Seedlip Grove Fix

This non-alcoholic cocktail offers a refreshing blend of citrus-forward notes from Seedlip Grove 42 and the tangy sweetness of Blood Orange Syrup, balanced by a herbal bitterness. Ingredients Seedlip Grove 42: 2 oz / 60 ml Blood Orange syrup: 0.25 oz / 10 ml Monin Bitter: 0.5 oz / 15 ml Rooibos Teas: 1 oz / 30 ml Glass and Garnish Rocks glass Shiso leaf or Blood Orange wheel Method Combine all ingredients in a mixing glass or shaker tin with ice Stir together Strain into a rocks glass filled with fresh ice Garnish with a shiso leaf or blood orange whee;

Recipes – by Rebecca Caughey

Seedlip Espresso Martini

A bold, non-alcoholic take on the classic Espresso Martini - perfect for coffee lovers who want to indulge. Ingredients Seedlip Spice 94: 50ml Cold brew coffee concentrate: 50ml Simple Syrup*: 25ml Glass & Garnish Coupe Three coffee beans Method Add Spice 94, cold brew concentrate & simple syrup to a shaker Add ice & shake Double strain into a coupe glass *Simple Syrup: Warm equal parts water & sugar over medium heat. Stir until dissolved. Let cool.

Recipes – by Rebecca Caughey

Tony’s Chocolonely Meringue Gingerbread Pie

GINGERBREAD PASTRY ⅓ Hakanoa Gingerbread recipe2 T soft butter for the pan and rubbing into the gingerbread70 g crystalized ginger, finely chopped THE FILLING 170 g Tony’s Chocolonely 70% dark chocolate, finely chopped120 g soft butter45 g caster sugar2 eggs2 egg yolks1 T vanilla essence or a splash of rum if that’s your thing!60 g sifted flour THE MERINGUE 3 egg whites200 g caster sugar1 t corn flour1 t ginger powder, sifted1 t vanilla essence½ t white vinegar1 T cacao powder, sifted TO SERVE A large handful of Fresh As freeze dried raspberriesSifted cacao powderCream if you wish! METHOD Press the ginger bread into your well greased Lil’ Legacy Pan. Push the gingerbread up a little higher than the pan’s rim. Rub the gingerbread liberally with soft butter then prick with a fork and chill for 20 minutes. Cut out a circle of baking paper larger than the pan, crumple it up and place on top of the gingerbread. Fill with rice or baking beans and bake at 180C for 12 minutes. Remove paper and rice/beans and return to oven for 5 minutes. The ginger bread should feel dry to the touch. Remove from the oven and sprinkle the crust with crystallised ginger. Trim excess pastry by running a knife around the rim of the pan. And leave to cool as you make the filling. Melt the butter and chocolate together over a bain marie (bowl over boiling water) and set aside to cool a little. Beat whole eggs and egg yolks with sugar and vanilla or rum until frothy and pale. Fold in the flour then the melted chocolate and butter and mix well. Pour batter into your prepared cool gingerbread pastry case and bake for 15 minutes at 180°C. When you remove it from the oven, lower the temperature to 160°C. To make the meringue, beat the egg whites until they form stiff peaks. Whisk the sugar in a tablespoon at a time and when it’s all incorporated, beat for a further minute. Fold in the corn flour, vanilla and vinegar. Finally sprinkle the cacao powder and ginger powder on top but don’t mix it in. If you mix it in, the meringue will go brown. If you don’t mix it in you’ll end up with cacao/ginger layers amidst the white meringue. Pile, peak and swirl the meringue on top of the hot pie, making sure it connects with the inner edge of the pastry. Bake in the lower level of your oven for 25 minutes at 160°C. Or until just crunchy to the touch. Run a knife around the edge of the pastry when the pie is still hot so it’s easier to cut later. Leave to cool, then chill. Dust in cacao powder, a big sprinkle of crumbled freeze dried raspberries and serve with lashings of love and gratitude.

Recipes – by Rebecca Caughey

Tony's Chocolate fritters

Ingredients:3 eggs1 tsp vanilla extract1/4 cup ricotta3/4 cup yogurt, whole milk1/4 cup honey 1/4 cup semolina flour3/4 cup all-purpose flour1/4 cup granulated sugar1 tbsp baking powder3/4 tsp saltjust a tiny pinch of ground cinnamon1 bar of Tony’s Chocoloney 70% dark chocolate, cut into small chunks Materials:WiskSmall bowlLarge bowlSpatulaSomethin' to cover your batter withSmall potIce cream scoop or spoonPaper towels Directions: Whisk together the eggs, vanilla, ricotta, yogurt, and honey in a small bowl. Set aside. Whisk together the semolina flour, all-purpose flour, granulated sugar, baking powder, salt, and cinnamon in a large bowl. Using a spatula, stir the flour mixture into the egg mixture until the dry ingredients are about halfway incorporated into the wet ingredients. Add some Tony’s and stir until all ingredients are evenly mixed. Let the batter sit for about an hour covered and at room temperature without stirring. Why? While the batter sits, the baking powder is activating, and making the mixture light and airy. So make sure not to stir, unless you like flat desserts, of course. In a small pot, heat a few inches of vegetable oil to 350 F. Carefully scoop golf ball size fritters a few at a time into the fry pot. Fry ‘em for about 2 minutes flipping the fritters halfway through. Drain on paper towels and, when cooled slightly, dust with powdered sugar. These are yummy on their own or served with orange curd, caramel, or (our favorite) chocolate sauce!

Recipes – by Rebecca Caughey

Tony's Chocolonely Whoopie! Pies

Whoopie! cookie Ingredients: ½ cup canola 1 ¾ cup sugar 4 oz Tony Chocolonely's dark or milk chocolate (2/3 of a big bar) 4 eggs 1 tsp vanilla extract 1 cup all purpose flour ¾ cup rye flour 2 Tbsp cocoa powder 2 Tbsp black cocoa powder (or regular cocoa) 1 ½ tsp baking powder 2 tsp kosher salt powdered sugar for rollin’ Buttercream ingredients: 2 egg whites ½ cup sugar Just a pinch of salt 2 oz Tony's Chocolonely milk chocolate (that's about 1/3 of a big bar) 2 Tbsp white sesame tahini Let's start with cookies In a double boiler melt the dark or milk chocolate so it’s ready for the coming steps. If ya don’t have a double broiler, a pot full of water with a glass or metal mixing bowl will do just fine! In a mixer with paddle attachment, mix the sugar and oil until nice ‘n combined. Now get your camera ready for some chocolate action, ‘cause it’s time to pour that melted chocolate in. You know, if ya hadn’t decided to use it as hot chocolate instead yet. Next, add eggs and vanilla one at a time. Mix ‘em up until they’re combined. Time to add in the dry ingredients! Mix them in until they’re just combined. Now that that’s done, your mixture should look like brownie batter, which is to say, very tempting. Put your batter in refrigerator at least 30 minutes - 1 hour, until it’s firm. Time to kick back and relax! If you’re looking for an activity to get you through the resting period, it’s just about the perfect amount of time to watch the Bitter Chocolate episode of Rotten on Netflix and learn a thing or two. Oh, and preheat your over to 350. To finish off your whoopie pie cookies, roll your cool dough into whatever ball size you’re lookin’ for. Then, roll your cookie ball in bowl of powdered sugar and bake ‘em at 350 for 10-12 minutes. Now for the buttercream Add egg whites, sugar, and salt in a heat proof bowl. Heat the mixture over a double boiler until the sugar is dissolved and the mixture is warmed through. Mix in a stance mixer (the mixer is real important here) with whisk attachment on high speed until meringue forms and the bowl is cool to the touch. Add butter slowly, scraping the bowl to make sure to get all that creaminess in there. Once the butter is fully incorporated, add melted chocolate and tahini. Salt to taste and seal with a chef’s kiss before enjoying.

Recipes – by Rebecca Caughey

tiny tony s’mores

What you’ll need: mini Stroopwaffels or Belgian waffles 10 oz bag of large marshmallows Tiny Tony’s - milk and/or dark 2 small, rimmed baking sheets lined with foil and sprayed with non-stick cooking spray Instructions: Begin by turning the broiler setting on your oven or toaster oven on. Halve your marshmallows with a sharp knife sprayed with non-stick cooking spray. This’ll prevent the marshmallow from sticking to the knife. Place each half-cut side down onto pan. Broil and rotate your marshmallows for about 2 minutes, until your marshmallows are as toasty as you’d like. Then, pull the sheet out and let your marshmallows cool for a few minutes. Place either your mini Stroopwaffel or Belgian waffle piece on your other baking sheet. Now assemble your s’more with the marshmallows and Tiny Tony’s, topping with another Stroopwaffel or Belgian waffle (respectively) on top. For the final touch, you can place your baking sheet full of s’mores in a warm oven (325-350) for 2-3 minutes, until chocolate has just begun to melt. Last, but not least, take out and dig in!

Recipes – by Rebecca Caughey

Tony’s campfire cone s’mores

What you’ll need: 10 oz bag marshmallows or mini marshmallows Tony’s Chocolonely bar of your choice, broken into small pieces waffle cones tinfoil or eco foil campfire or grill with golden hot embers! Instructions: Start by spreading out enough tinfoil or eco foil to comfortably fit a waffle cone (and then some) inside. Take your cone and stuff it to the brim with chocolate and marshmallows. Make a small pouch by folding your piece of foil tightly around the base of your cone, then more lightly around the top of the cone. Place your foil pouch directly near the hot embers, but be careful, they’re real hot! Leave the pouch near your embers for about 30 seconds (or less!) to heat the s’more and melt all of the goodies inside. Carefully remove your foil pouch from the embers (sticks or skewers helps here), leave to the side until cool to the touch. Once your foil is cool enough to touch, slowly uncover it from top to bottom, and dig in! Hot tip: It’s a sticky situation! If you can set your foil pouch upright near your embers and remove/cool upright, it’ll help keep your cone from getting gooey and messy.

Recipes – by Rebecca Caughey

Viral sun-melted chocolate strawberry snack hack

How to make melt-in-the-sun chocolate dips with Tony’s ChocolonelyStrawberries, croissants, pretzels, and more.. meet your new favourite summer snack hack. What you’ll need:1 bar of Tony’s Chocolonely (any flavour you love.. milk caramel sea salt is always a winner!)A sunny spot (yep, really!)A plate, board or trayYour favourite dippables:Strawberries 🍓Pretzels 🥨Croissants 🥐Breads 🥖Banana slices 🍌Biscuits 🍪 Marshmallows☁️ Steps for the melt hack:Unwrap your Tony’s bar and place it on a plate or tray.Pop it in the sun, somewhere warm and direct. Let nature do the work for 10–20 minutes.Check the melt.. you want it soft and glossy, not fully melted.Dip away! Use your strawberries, pretzels, breads to scoop up the melty goodness.Snap a pic.. this one’s made for Instagram. Tag @tonyschocolonely_uk_ire and show us your summer snack setup!Tips: Want a neater dip? Score the bar into chunks before melting. Add a pinch of sea salt or crushed nuts for extra crunch. No sun? A few seconds in a warm car, a windowsill or in the microwave works too!Effortless.. Deliciously messy and perfect for sharing. Enjoy!

Recipes – by Rebecca Caughey

Hot Chocolate Bombs

Servings: 6 Prep Time: 10 min Cook Time: 10 min Total Time: 20 min Ingredients: 4 180g Tony Chocolonely bars (milk or dark) 90g mini marshmallows (optional) sprinkles Instructions: Finely chop either milk or dark chocolate. Add the chocolate to a bowl and heat for 30 seconds in the microwave. Stir the chocolate to move chocolate on the rim towards the centre.  Heat again for 15 seconds, then stir again. Repeat the 15-second heating process until the chocolate is almost, but not fully, melted. Keep the chocolate from heating above 30c. Paint a thin layer of the melted chocolate into silicone moulds, then refrigerate for 5 minutes. Paint a second layer of melted chocolate over the first, paying close attention to the rim of the sphere. Refrigerate for 5 more minutes.  Once firm, take your chocolate out of the moulds. Fill with 2-3 small chunks of chocolate and mini marshmallows. Pipe a very thin layer of melted chocolate around the rim, then attach the second sphere on top, pressing down gently to seal.  Wipe away any excess chocolate or roll in some sprinkles for a little pizzazz!

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.

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.

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.

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.

Recipes – by Rebecca Caughey

Fish & Pickle Burgers with Tzatziki and Sesame Slaw

Golden crispy fish, zesty pickles, and creamy tzatziki, paired with smoky grilled veg and a nutty sesame slaw — a vibrant, flavour-packed twist on a classic.

Recipes – by Rebecca Caughey

Beef & Pickle Cheeseburgers with Hot & Sour Honey

Looking to recreate some Burger Nation magic at home? If you like you're burgers juicy with a good pickle tang you'll want to try this on for size!

Recipes – by Rebecca Caughey

Grilled Kingfish with a NON3 Toasted Cinnamon and Yuzu Beurre Blanc

Longer warmer days have us already excited for summer and seafood and this superbly simple kingfish recipe from Gaia Retreat & Spa Chef Pete Townsend.

Recipes – by Rebecca Caughey

Spooky Frankenstein Macarons

Bring a little spooky fun to your kitchen with these adorable Frankenstein Macarons! Light, crisp shells give way to a soft, chewy centre, perfectly complemented by a creamy milk chocolate ganache filling made with Tony’s Chocolonely.

Recipes – by Rebecca Caughey

Tony's "Broken Glass" Blackberry Chocolate Cupcakes

Looking for a spooky crowd-pleaser? Look no further than these delightfully dreadful cupcakes perfect for a Who-done it kinda vibe.

Recipes – by Rebecca Caughey

Seedlip Spiced Mule

A simple aromatic non-alcoholic cocktail with notes of ginger & lime. Impact-Site-Verification: 40d05a8f-3b93-4af0-9b35-f36421b5464a

Recipes – by Rebecca Caughey

Chickpea Quinoa Burgers with Gherkins, Coriander Mayo and Cabbage Slaw

This vegan burger takes the classic concept, structure and cravings we know (and secretly love) from a burger whilst also providing a vegan staple that nourishes, fulfils and quietly screams a little bit fancy. Pairs magically with NON5 Lemon Marmalade & Hibiscus.

Recipes – by Rebecca Caughey

Miso Glazed Eggplant Tacos with Spiced Guac and Pistachio Crunch

These bold yet basic tacos give you creamy and crunch, spicy and sweet, that blends into a wrapped miso parcel with an exotic nuttiness to boot. Pairs brilliantly with NON3 Toasted Cinnamon & Yuzu.

Recipes – by Rebecca Caughey

Joel Baylon's Mortadella & Chilli Crisp Flatbread

Crank up the oven for this moorish Mortadella dream bite from chef Joel Baylon.

Recipes – by Rebecca Caughey

Damascus with Seedlip Spice 94

Feeling like a sultry drop to match the moment? This one hits the spot with the cold brew giving you the perfect pick up to keep that energy going.

Recipes – by Rebecca Caughey

Tony's Chocolonely Dirt Carrot Easter Cupcakes

Step aside, carrot cake! These Eggs-sta special Easter chocolate dirt cupcakes with carrot decorations are a surprisingly tasty and perfectly whimsical Easter dessert idea.

Recipes – by Rebecca Caughey

BBQ Scotch Steaks with Pickle Salsa Verde

Move over chimichurri - there's a new kid on the block. Level up your next barbecue with this perfect zingy pairing.

Recipes – by Rebecca Caughey

Pickled Prawn, Sweetcorn, Avocado and Prosciutto Salad with Summer Greens

This take on a surf and turf salad is a celebration of summer and cinch to prepare. Shout out to the pop of the pickled prawns - a true delight!

Recipes – by Rebecca Caughey

Lamb Pickledogs with Pickle Mustard and Nduja Mayonnaise

We love this recipe from Brooke Moore who is a dab hand at maximising ingredients for all their flavour. Prepared a day ahead this is a winner for summer entertaining!

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!

Recipes – by Rebecca Caughey

Pickle Sour

Say hello to the one and only "Pickle Sour" by the one and only Brooke Moore, the mastermind who snatched the crown at the Great NZ Toastie Takeover 2023! Brace yourself for an explosion of flavour as this mouth-watering masterpiece transforms pickles into the star of the show. Who says pickles are just for burgers?

Recipes – by Rebecca Caughey

Trick-or-treat chocolate rice crispy frights

Get tangled in a web of flavor with these spine-tingling spidey chocolate rice crispy treats, the only creepy crawlers we’re craving this Halloween season!

Recipes – by Rebecca Caughey

Two Raw Sisters: Oven-free Afghan Slice

No oven, no problem. We love this delicious take on afghan cookies using whole, minimally processed ingredients.

Recipes – by Rebecca Caughey

Seedlip Martini

A non-alcoholic twist on this classic cocktail.

Recipes – by Rebecca Caughey

Dill and Garlic Pickle Brined Wings

Stop! Before you throw away that delicious pickle brine - check out this recipe for the flavourful and succulent chicken.

Recipes – by Rebecca Caughey

Seedlip Garden Mojito

This refreshing Seedlip Mojito hits the spot on a sunny day whether you're hosting a party or a party of one.

Recipes – by Rebecca Caughey

Root vegetable and pickle rosti with smoked salmon and horseradish crème fraiche

A brilliant brunch dish starring earthy root vegetables and zingy bursts of McClure’s Bread and Butter Pickles.

Recipes – by Rebecca Caughey

Banana and Dark Chocolate Self-Saucing Pudding with Chocolate and Coffee Sauce

This delicious recipe comes to us from our friends at Kōkako Coffee by the talented Kelly Gibney. The classic, cosy kiwi dessert gets a major upgrade here with the natural sweetness of bananas, creamy oat milk, dark chocolate chunks and a coffee infused sauce that delivers ultimate richness.

Recipes – by Rebecca Caughey

Caramel Sea Salt Chocolate Chip Cookies

Looking for something to whip up this weekend? We think the only thing more delicious than chocolate chip cookies are these gooey-delicious caramel sea salt chocolate chip cookies. Special shout out to @‌beckybakes for this delish recipe.Ingredients 125g butter 100g light brown sugar 75g white granulated sugar 1 tsp salted caramel flavoring 300g plain flour 1 1/2 tsp baking powder 1/2 tsp bicarbonate of soda 1/2 tsp sea salt 1 Tony’s milk caramel sea salt bar, chopped into chunks Recipe Combine butter, light brown sugar & white granulated sugar in a bowl. Mix. Add the egg & salted caramel flavouring. Mix. Add the plain flour, baking powder, bicarbonate of soda & sea salt. Mix. Knead mixture into a dough & add the Tony’s chunks. Roll into 8 balls Freeze for 30 minutes (or up to 3 months if you want to keep some for later) Bake for 10-12 minutes at 180°C Decorate chunks of Tony’s Drizzle with salted caramel sauce Leave to cool for 30 minutes Admire your work. 🍪 And feast on your salty-sweet treats!

Poached Lobster in Tarragon Butter by Chef Joel Baylon

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