Recipes

Marmalade and spice lowball

Perfectly balanced and elegant with sweet, bitter, smoky and spiced notes.

Spiced beetroot and maple martini

A fresh, earthy winter delight. Brilliant at cocktail hour or alongside brunch.

Ginger Toddy

The Ginger Toddy is a cozy cocktail that is perfect for those chilly evenings when you want to warm up and indulge in a delicious drink. This cocktail features the aromatic and spicy Seedlip Spice 94, expertly paired with fresh pear juice and a ginger and cinnamon syrup that gives it a delightful kick. INGREDIENTS Seedlip Spice 94: 50 ml Fresh Pear Juice: 35 ml Ginger & Cinnamon Syrup: 15 ml GLASS & GARNISH Warmed heatproof mug Garnish with crystallised Ginger cube METHOD Combine all ingredients & heat with steam wand or on the hob

French 0.5

Elevate your celebration with a perfect champagne alternative crafted with the refreshing Seedlip Grove 42 and non-alcoholic sparkling wine, bringing together a blend of citrus and floral notes that tantalize your taste buds without the alcohol.INGREDIENTS Seedlip Grove 42: 35ml Lemon Juice: 15ml Sugar Syrup: 10ml Top with NA sparkling wine GLASS & GARNISH Chilled Champagne flute Garnish with Lemon disc METHOD Add all ingredients into a cocktail shaker Shake & double strain into a chilled Champagne flute Garnish with Lemon disc

Conference Collins

The Conference Collins is a sophisticated cocktail that is perfect for those who want to enjoy a non-alcoholic drink without compromising on taste. The cocktail features the warm and spicy notes of Seedlip Spice 94, which is expertly balanced with a sweet and tangy kick from the pear and ginger jam. The addition of refreshing ginger beer adds a subtle fizz to the mix, making it an excellent drink to quench your thirst.  

Orchard Sour

A crowd pleasing cocktail that expertly combines the distinct taste of Seedlip Garden 108 with refreshing flavours of pear and lemon.

Spice & Ginger Ale

Looking for a non-alcoholic beverage that packs a flavourful punch? Look no further than our Spice & Ginger Ale cocktail! This aromatic concoction boasts notes of zesty ginger ale and refreshing orange, all without the buzz. Savour each sip and let the flavours dance on your tongue - this drink is sure to spice up your day in the best way possible!INGREDIENTS Seedlip Spice 94: 50ml Ginger Ale: 125ml GLASS & GARNISH Rocks Garnish w/ Orange Full Moon METHOD Build over ice

Grandad's Favourite

Treat your taste buds to a sip of nostalgia with "Grandad's Favourite" - a delicious herbal cocktail with a subtle yet tantalising hint of rhubarb that will transport you back to simpler times.INGREDIENTS Seedlip Garden 108: 50ml Fresh Rhubarb Juice: 25ml Sugar Syrup: 10ml Soda: Top GLASS & GARNISH Highball full of ice Garnish w/ Mint Leaf METHOD Build over ice & enjoy!

Lemon Grove

Get ready to pucker up, because our Seedlip Grove 42 cocktail is here to shake things up! This citrus-based concoction is the perfect blend of tangy and sweet, with just the right amount of Seedlip Grove 42 to give it that extra oomph. Whether you're in the mood for a refreshing drink on a hot day or just want to add a little zing to your night out, this cocktail is sure to hit the spot. So, grab a glass and get ready to sip on some serious citrusy goodness!INGREDIENTS Seedlip Grove 42: 50ml Lemongrass Cordial*: 15ml Raw Apple Vinegar: 10ml Soda: Top GLASS & GARNISH Wine Glass full of ice Garnish w/ Lemongrass Fan METHOD Create Lemongrass Cordial* combine 3 chopped ticks of fresh Lemongrass, 250ml hot water & 250ml Caster Sugar. Leave to infuse for 2 hours. Filter and refrigerate. Build over ice & stir to mix.

Spice & Tonic

Who says non-alcoholic cocktails have to be boring? Not us! Our Seedlip Spice 94 cocktail may be simple, but it's anything but plain. Bursting with aromatic notes that will make your taste buds dance, this drink is perfect for those looking for a little extra flavor without the buzz. So, go ahead and indulge in the spice of life - Seedlip Spice 94 has got your back!INGREDIENTS Seedlip Spice 94: 50ml East Imperial Tonic Water: 125ml GLASS & GARNISH Highball Garnish w/ a Red Grapefruit Twist METHOD Build over ice

Grove & Tonic

Looking for a drink that packs a citrusy punch without the booze? Look no further! Our classic non-alcoholic drink, made with Seedlip Grove 42, will transport your taste buds straight to citrus heaven. So, go ahead and quench your thirst without sacrificing flavour - this drink has got you covered!INGREDIENTS Seedlip Grove 42: 50ml Indian Tonic: 125ml GLASS & GARNISH Highball Garnish w/ Orange Peel METHOD Build in Highball over cubed ice

BBQ Eggplant Bao Buns

Eggplant is transformed into the perfect vegetarian filing for bao buns by basting in an epic sauce made with Lillie’s Q Smoky Barbeque sauce, soy, ginger and garlic. Cooking eggplant this way gives it rich, incredible flavour. You could also serve the eggplant with rice and veges or as a filling for burgers or sandwiches.

Seedlip & Good Sh*t Tropical Summer Cocktail Pitcher

By Kelly GibneyServes 6The sophisticated herbal notes of Seedlip Garden 108 meets the fun, nostalgic flavours of Good Sh*t Tropical. This is a playful, delicious summery drink to share with friends. Ingredients: 250ml Seedlip Garden 108 2 cans Good Sh*t Tropical (approximately) 4-5 dashes bitters Ice (lots!) Fresh fruit to garnish: cucumber and lemons slices, blueberries, chopped strawberries Method: Fill your pitcher with lots of ice. Add Seedlip Garden 108. Top with Good Sh*t Tropical soda. You may not need all of the second can depending on the size of your pitcher. Top with the bitters and stir gently. Add fruit to the pitcher and us a long spoon to push this amongst the ice. Top the pitcher with more fruit so that it looks fresh and colourful. Serve immediately. Enjoy! We'd love to see your Seedlip & Good Sh*t Soda creations! Tag us on Instagram @cookandnelson or Facebook @cookandnelsonnz.

Kelly Gibney’s Maple, Whiskey, Ginger and Fennel Glazed Ham

This glaze is the most irresistible combination of flavours. Fennel seeds and fresh ginger add real depth. The cayenne pepper gives it a little zing and most crucially, the rich Noble 01 Bourbon Barrel Matured maple syrup pulls it all together beautifully.

Peppermint Brownie Cookie Sandwiches

Warm, ooey-gooey rich chocolate goodness with sweet peppermint candy crunch. Could a cookie be any more festive? Trick question. Servings: 12Prep Time: 20 minCook Time: 10 minTotal Time: 30 minIngredients:For the Brownie Cookies 2 cups All Purpose Flour 1 tsp. Fine Sea Salt ¾ tsp. Baking Soda 1 cup Brown Sugar 1 180g Tony Chocolonely Dark Chocolate Candy Cane Bar, melted 10 tbsp. Unsalted Butter, softened 1 large Egg 1 Egg Yolk For the Peppermint Buttercream 12 tbsp. Unsalted Butter, softened 3-4 cups Powdered Sugar 1 tbsp. Milk 1 ¼ tsp. Peppermint Extract 1 tsp. Vanilla Extract ¼ cup Crushed Peppermint + more for decorating Method: In the bowl of a stand mixer, combine the butter and brown sugar. Beat for 2 minutes, until smooth. Add the egg, egg yolk, and melted chocolate. In a separate bowl, mix the flour, salt, and baking soda together. Add into the chocolate bowl and mix just until combined. Cover the cookie dough with saran wrap. Chill in the fridge for at least 30 minutes. Preheat oven to 375F. Line 1-2 large baking pans with parchment paper. Using 2 ½ - 3 tablespoon cookie dough each, place the cookie dough balls on the prepared pans leaving 2” space in between. Bake for 6-8 minutes, gently slam the cookie tray down on the stovetop to create that crinkle top. If the cookies are not set in the center, bake an additional 1-2 minutes. Let the cookies cool on the pan for 5 minutes before transferring to wire rack to cool completely. To make the buttercream: Add the softened butter in the bowl of a stand mixer. Beat for 1 minutes, until smooth. Add remaining ingredients and beat for 5-6 minutes, until light and fluffy. Transfer the peppermint buttercream to a piping bag to pipe onto half of the cookies. Top with another cookie and roll the edges in crushed peppermint to decorate. Enjoy! Share a picture of your Tony's Chocolonely creations by tagging us on Instagram @cookandnelson.

Kelly Gibney’s Tony’s Chocolonely Dark Chocolate Mint Candy Cane Tart

This very rich and decadent tart is the perfect Christmas treat for chocolate lovers. The base is speckled with dark chocolate mint candy cane chocolate and the silky ganache filling has a hint of peppermint too. The creamy mascarpone helps to balance out the richness while also providing another opportunity to enjoy even more Tony’s Chocolonely Christmas chocolate.

Lillie’s Q Pulled Pork

By Kelly GibneyServes 8 Perfectly cooked pulled pork is the ultimate crowd-pleasing dish. Here we’ve used a spice rub and then layers of Lillie’s Q Carolina bbq sauce to lock in flavour from the very start of the slow cooking process. We love a tangy wholegrain mustard mayonnaise with the pork, served inside soft brioche buns.  Ingredients: 2.2 – 2.5kg bone-in free range pork shoulder 1 teaspoon onion powder 1 teaspoon garlic powder 1 teaspoon smoked paprika 1 teaspoon ground coriander ½ teaspoon salt 1 tablespoon brown sugar ½ cup Lillie’s Q Carolina for seasoning finished pork plus sauce for basting  3/4 cup water  3 tablespoons apple cider vinegar Olive oil for drizzling Mustard mayo ¾ cup good quality mayonnaise 1 rounded teaspoon wholegrain mustard 1 garlic clove, finely diced 1 tablespoon lemon juice Sea salt and cracked pepper To serve: Brioche buns, shredded cabbage or lettuce, McClure's Bread & Butter or Sweet & Spicy sliced pickles. Method: Mix together the dried spices, salt and sugar.  Pat the pork shoulder dry with paper towels. Drizzle over some olive oil and sprinkle with the spice mix. Rub really well all over the piece of meat and place in the fridge for up to 24 hours.  Brush the meat generously with some Lillie's Q Carolina sauce. Place in an oven-proof dish. Add the water and apple cider vinegar to the bottom of the dish. Place in an oven that has been preheated to 200 degrees and cook uncovered for 30 minutes. Reduce to 120 degrees, place a lid or tinfoil on to tightly cover and cook for 5 hours. Baste the meat with more Lillie’s Q Carolina sauce at least once during this time. Remove the lid/cover and cook for the last hour uncovered, basting with the liquid really well 3 times in that hour. The meat should be incredibly tender by this stage. Remove the bone and use two forks to pull the meat apart. Pour ½ cup of Lillie’s Q Carolina sauce over the pulled meat while still warm. Stir through. To serve: Mix together the mayonnaise, mustard, garlic and lemon juice. Taste and season additionally with salt and cracked pepper as desired. Serve the pulled pork warm in brioche buns with shredded cabbage, a generous dollop of mustard mayo and some sliced McClure’s pickles.  Share a picture of your Lillie's Q creations by tagging us on Instagram @cookandnelson.Enjoy!

Chocolate Swirl Pavlova with Maple Mascarpone and Red Wine Poached Pears

This gorgeous dessert is fantastic for celebrations and entertaining. Both the red wine pears and the pavlova can be made up to 2 days in advance so that your preparation on the day can be very simple. The pears and the maple mascarpone (without the pavlova) also make a fantastic stand alone dessert.

McClure’s Pickle Brine Marinade

First, eat all of the McClure's pickles out of the jar. Second, pour the brine over a couple of chicken breasts. Third, grill and ... enjoy! Or is that fourth? Anyways, our brine is the best way to give fish, chicken and even pork a tender and delicious flavor.

Seedlip Grove 42 Coriander Slinger

You will want to make this in a large batch it is so delicious! The green coriander dances beautifully in your mouth with the lime, chilli & citrus notes of Seedlip Grove 42. This recipe is taken from the Green Shoots x Seedlip Cocktail recipe book.

Rocky Road with Tony’s Chocolonely

Recipe by Kelly GibneyThis delicious, indulgent jumble of all the most delicious things to eat is fun to make with kids. You can’t mess it up! Use this recipe as a guide and add in your favourite things. Lovely to gift and share.Ingredients: 1 x 180g bar Tony’s Chocolonely Dark Chocolate 1 x 180g bar Tony’s Chocolonely Milk Chocolate 160g marshmallows – halve if very large 8 ginger biscuits – roughly chopped 80g pistachios – roughly chopped 100g Tony’s Chocolonely White Chocolate Raspberry Popping Candy – roughly chopped ½ cup dried cranberries ½ cup toasted coconut chips To garnish: freeze-dried raspberries (optional) Method: Break the dark chocolate and milk chocolate into pieces and melt (together) in a double boiler. Stir until smooth. Place all the other ingredients in a large bowl, pour over the melted chocolate and mix well. Spoon into a slice tin lined with baking paper. Press down lightly on the top to push the slice together more. Place in the fridge to harden. Garnish with a sprinkle of freeze-dried raspberries if desired. Slice 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.

McClure's Bloody Mary Wing Sauce

Over the years, we visited a lot of bars to taste test wing sauce recipes. Believe us, that's a lot of wings and things. It's how we settled on our sauce. A little of this, a little of that ... and a whole a lot of our tasty Bloody Mary Mix. Sweet and sassy ... just like the barmaid at that hole-in-the-wall on K'Road.

Seedlip MiNOsa

Did you know that the Mimosa is named after the mimosa plant, Acacia dealbata? The plant grows golden yellow flowers & has a highly sweet scent, much like the colour & taste of the popular brunch beverage.

Spooky Halloween Brownies

Boo! That's the one thing you won't hear after serving these tasty Halloween brownies. Better yet, get the fam together and decorate your treats together! Details: Servings: 16 Prep Time: 20 min Cook Time: 20 min Total Time: 40 min Ingredients: For the Meringue Frosting (Ghosts): 1/2 cup Granulated Cane Sugar 1 large Egg White, room temperature 1/4 tsp. Cream of Tartar Pinch of Salt 1 1/2 tbsp. Water 1/2 tsp. Vanilla Extract For the Brownies: 2 x 180g Tony’s Chocolonely 42% Dark Milk Pretzel Toffee bars 3/4 cup All Purpose Flour 1/2 tsp. Salt 1/4 tsp. Baking Soda 2 large Eggs, room temperature  3/4 cup Brown Sugar 10 tbsp. Butter, melted 2 tbsp. Water 1 tsp. Vanilla Extract Instructions:​​​​​​​ To Make the Brownies: Preheat oven to 165°C. Line an 20 x 20cm or 23 x 23cm baking pan with two strips of parchment paper to create “sleeves” for easy removal after baking.  Chop one 180g chocolate bar into large chunks to melt over very low heat. Set aside.  In a large bowl, mix the flour, salt, and baking soda together. Set aside.  In the bowl of a stand mixer, beat the eggs, brown sugar, and melted butter for 2 minutes on high speed, until creamy.  Mix the water and vanilla extract into the egg mixture.  Add the flour mixture and melted chocolate into the egg mixture. Fold just until combined. Be careful not to overmix as this will create more cake-like brownies.  Chop the last chocolate bar into small chunks and fold into the brownie batter.  Transfer the brownie batter into the prepared baking pan.  Bake for 25-30 minutes, the center will look slightly underbaked. To test for doneness, insert a toothpick into the center. If the brownies are finished baking, the toothpick will come out with a few moist crumbs on it.  Let cool in the pan for 1 hour before slicing into 16 squares.  To Make the Meringue: Combine all the ingredients except the vanilla into a stainless steel, heavy-bottomed saucepan. Place the mixture over medium-low heat and beat with an electric hand mixer nonstop for 5 minutes. Remove from heat and beat an addition 3-5 minutes, until the frosting is fluffy and stiff peaks. Fold in the vanilla.  To Assemble: Remove 1/4 cup meringue to mix with black food colouring for the ghost eyes and mouth. Transfer the meringue into a piping bag with a large round tip. Pipe on 2-3 different sized ghosts by piping a small amount then carrying it down a little ways and swirling up the create the iconic ghost shape. Repeat with both large and small ghosts sizes. Pipe small circles for the ghost eyes and mouth with the black meringue. Enjoy! We'd love to see your Tony's Chocolonely creations! Tag us on Instagram @cookandnelson.