Advent Calendar
A delicious crust made for delicate salmon with NZ hemp hearts and a light BBQ flavour. Use this on smaller salmon pieces if you don’t want to do a large fillet, it works perfectly for that too. It’s even a great crust for lamb rack or chicken, if salmon is not your thing!
Everyone’s favourite refreshing cocktail, the mojito, is loved worldwide, and this rim salt makes it beautiful, fun and easy. Freeze dried lime and mint to boost the flavour all round. You can make this one non alcoholic by just leaving out the Bacardi! It’s just as good, and you’ll thank me on Boxing Day.
This is a very American style of food and cooking that we are starting to see a lot more here in NZ. A seafood boil can consist of anything you like, chorizo, corn, potatoes, crab, mussels, prawns, crayfish, tuatuas. The water is a really hefty seasoning with New bae, and simmer away to your heart’s content. Serve with a glorious soft garlic butter to dip the seafood in.
A delicious potato bake, made with a slightly different technique to give you something super impressive on the table. Load the spuds with shaved parmesan and fresh herbs to garnish.
A little twist on a standard pav - This recipe is easy and looks really cool on a cake stand. A great alternative use for this product is to layer crushed meringues, whipped cream, and pimp the pav in a clear glass with strawberry and kiwi fruit slices, for a pretty dessert option that only takes ten minutes.
The delicious BBQ eye fillet. This rub works perfectly on all cuts of beef though, including brisket, pot roasts or even just sprinkle on rump steak slices before BBQing for an easy everyday option.
