Our young quince tree pretty much doubles the amount of fruit it produces each year.
This year there are plenty for quince paste, jelly and poached fruit, next year I may be setting up a factory!
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A Taste of the Bay Cycle with Helen Jackson
Following on from our lovely tour in May we will be repeating this itinerary again>
Start date November 18th 2021
Join us for a delicious 5 day/ 4 night exploration of Hawkes Bay, just when the fruit trees are at their prettiest with blossoms.
We provide e-bikes (regular bikes for those who would rather) which are extremely simple to ride and make everything just that much easier – we are on a Tour de Food not Tour de France! Please don’t stress about distances, it is all truly achievable.
When not cycling we will travel by comfort in a shuttle.
From when you arrive at Napier we will take care of your meals through until Monday
afternoon (most drinks are at your own cost).
We have selected lovely comfortable accommodation throughout.
Price is $2595 p/p twin share. For those travelling alone the single supplement is $550.
Maximum number
Price includes;
*Gorgeous accommodation
*Delicious meals
*Wine tastings
*Shuttle support and airport transfers
*Full back up support while on trails
*e-bike hire
Day 1 (25km cycle)
11am Meet and greet at Napier Airport
We start our tour with an easy cycle south through the Ahuriri Estuary, view the
variety of protected birdlife in this Department of Conservation Wildlife Sanctuary.
Arriving in Taradale we will visit New Zealand’s oldest winery, Mission Estate, and
also Church Road winery – they are within 200m of each other.
After lunch we follow the scenic bike path along the Tutaekuri River where we can
visit the historic Otātara Maori Pa site. There will be time for a drink at the Puketapu
Hotel a classic rural pub before being picked up and take back to our
accommodation.
Platter Lunch: Church Road Winery
Dinner: Ahuriri
Accommodation: Crown Hotel Ahuriri
Day 2 (46km cycle)
A day of diversity! From the Art Deco glamour of the Napier CBD to the moody
coastline of Marine Parade and the mouths of the regions three rivers the scene is
ever-changing. We will cycle out to Cape Kidnapers and visit Clearview Estate for a walk and talk with the winemaker and a relaxed delicious seasonal lunch.
We will then cycle the scenic Tukituki river trail onto our accommodation in
Havelock North.
Breakfast: Smiths Ahuriri
Lunch: Clearview Estate
Dinner: Deliciosa
Accommodation: Porters Boutique Hotel, Havelock
Day 3 (46km cycle)
Starting off with a delicious cafe breakfast, we will then mount our e-bikes and explore both sides of the Tukituki valley. The ride starts along quiet country roads before dropping into the river trail and heading out to Cape Kidnappers then follow the Tukituki River back on the other side, through orchards and vineyards, to Black Barn Winery.
Today we have a glorious lunch at a renowned location and then a fun dinner of burgers (salad if you like) and craft beer (wine too of course).
Breakfast: Maina
Lunch: Black Barn
Dinner: Giant Brewery
Accommodation: Porters Boutique Hotel, Havelock
Day 4 (43km cycle)
From our accommodation we cycle to the Hawkes Bay Farmers
Market. Here we will have a meet and greet with the market manager and then
explore the market enjoying breakfast from one of the many stall holders.
We will then head to Bridge Pa. We cycle on the banks of the
Ngaruroro River where we will explore the river trail before reaching the Bridge Pa
Triangle. Enjoy the ambience of the many cellar doors offering tastings and winery
style food. There’s much to enjoy as you visit the cellar doors of some of the regions
finest wineries including Sileni Estates, Oak Estate and Trinity Hill.
We will then shuttle to our accommodation in Napier.
Lunch: Oak Estate Winery
Dinner: The Central Fire Station
Accommodation: Masonic Boutique Hotel Napier
Day 5: (23 Km cycle)
Breakfast today will be at the infamous local cafe Mr D.
From there you we can book you an Art Deco walking tour of the Napier CBD area ($28 p/p) or if you would rather have a little time for Napier retail then here is your chance.
Early lunch and then a cycle of the Baview Loop.
Cycle up the coast from Napier City, through Ahuriri, passing the popular surf beach of Westshore and out to Bayview. Cycle through the lagoon farmland and Ahuriri estuary back to Ahuriri Village. As you cycle through this unique wildlife sanctuary, reflect on the fact that before the big earthquake of 1931 all this area was a vast tidal inlet encompassing thousands of hectares of wetland, marshes and mud banks.
After our cycle we will be returned back to the airport around 3.30pm to make our
way home (we will finish in time to meet Christchurch and Auckland late afternoon flights).
Breakfast: Mr D
Lunch: paper bag picnic
For enquiries and bookings please contact me [email protected]
My daughter Daisy is a keen baker and when it comes to decorating cakes her skills outweigh mine considerably. She makes cakes for friends on a regular basis and one of her worries about heading into her University flat this year was not having access to baking equipment.
My trusty KitchenAid cake mixer is close to her age (19). It doesn’t look at good as when I first bought it but with a one off visit for a service some years ago, it is still going strong. Much to her disappointment it isn’t heading to Christchurch with her as it remains one of my favourite pieces of equipment.
They are an investment and my thought is that the kids will get one (should they wish) as a 21st birthday gift from us. For now she has to rely on a hand held mixer which sure is better than the wooden spoon I was brought up with.
Lucky for Daisy her fairy godmother provided the cake tins, measuring cups and scrapers for her birthday – all KitchenAid brand, I look on with envy.
Choosing your cake mixer
Assuming you had the ability to buy any cake mixer on the market, what would it be?
Much of it depends on what your uses are but then again just because you don’t make sausages at the moment, who knows if you will be inspired to give them a go in 5 years time. You do need to think of all the possibilities ahead.
What cake mixer do you have and do you like it?
This feature was written with the potential of affiliate marketing with KitchenAid.
Paella is an aromatic Spanish dish of rice, saffron and vegetables, often with a ‘hero’ ingredient like seafood, beef or chicken. It’s traditionally cooked and served in a large shallow pan, known as a Paella. Nourishing, vibrant and without pretension, paella has held a place of honour in Spanish homes for centuries and is one of Spain’s most famous cultural exports, enjoyed by foodies all around the world.
All profits made from the sale of Two Worlds Paella helps The Wellington City Mission support more people and families in need across the region. We can guarantee, giving has never tasted so good.
Each Paella meal is being produced and manufactured locally at a kitchen in Petone, Wellington and there are five Paella favours: Chicken, Beef, Vegetarian, Lamb and Seafood. The product’s packaging is biodegradable.
We’ve called ours Two Worlds Paella, because it brings together a delicious, traditional old-world recipe and our wonderful new world, premium fresh produce.
The first Paella were cooked at the beginning of September 2019 and sold from New World Chaffers (City) on Wakefield Street Wellington. They’re now available at selected supermarkets and service stations throughout New Zealand.
Background: The Wellington City Mission, 19 Gordon Place, Newtown Wellington provides transitional housing, rest-home and hospital level residential care. They welcome you into their community lounge where you can enjoy the company and community of others. The Wellington City Mission provides food parcels, budget advice, and financial mentoring, one to one support and advocacy. They will walk alongside you, advocate on your behalf and support you to achieve empowerment, transformation and a fuller, richer life. 23,657 meals were served throughout the Mission (Annual review 2018-2019)
All the profits from the sales nationwide of Two World’s Paella go to fund this wide range of services. The Two World’s Paella range of ‘Ready Meals’ is available nationwide from participating New World Pak N Save and Four-Square supermarkets & participating gas stations nationwide. Available as a single-serve 400g ready meal, just heat in the microwave. For the best outcome, we recommend heating the Paella in a fry pan on medium heat with a little olive oil for around fifteen minutes, RRP $7.49. For more information please visit www.twoworldspaella.com
I love the crunchy texture of these fritters and the flavours are fantastic too.
Swap feta for the halloumi if you would rather but the little melting pools of cheese are pretty good.
NZ Pork is setting out to help consumers feel more confident about cooking pork steaks and chops by introducing a new gold-standard cooking method which will produce perfect pork, every time.
The 6+2+2 method is incredibly simple, easy to remember, and never fails to create succulent, juicy pork. It’s so quick – you’ll have them on the table in 10 minutes!
Over a medium-high heat, fry your New Zealand pork steaks or chops for six minutes on one side. Flip them over and cook for two minutes on the other side. Then remove from the pan and rest them for two minutes.
The method can also be done on the barbecue to make the most of warm summer evenings and the long weekends ahead.
NZ Pork is challenging consumers to try something new and give the 6+2+2 method a go. Pick up a pack of New Zealand pork steaks or loin chops and see how easy it is!
“When cooked right, pork steaks and chops are incredibly tasty and juicy. Unfortunately, we are aware that people can be put off purchasing and cooking pork because they’ve had bad experiences with it being overcooked and dry”, says NZ Pork CEO David Baines.
We’re spreading the word about the 6+2+2 method so that people feel confident cooking perfect pork, every time.”
Contrary to what many have been taught, the best way to eat pork is a little bit pink in the middle, much like beef or lamb. The 6+2+2 method will produce delicious blushing pink meat for a steak or chop which is 2cm thick, so will be tender and full of flavour.
NZ Pork has worked with supermarkets and butchers to ensure that this 2cm thickness will be consistent across New Zealand pork steaks and loin chops. This is the industry standard to ensure that the 6+2+2 method works without fail.
Renowned chef Brenton Low has created six innovative new recipes using the 6+2+2 method. These recipes are packed full of interesting flavours and range from family-friendly soy caramel pork steaks to something for the more adventurous cook – cure your own pork pastrami!
These recipes and more information about the 6+2+2 method can be found on www.pork.co.nz
Remember, when purchasing pork, be sure to look out for “NZ Pork” on the label, or the 100% New Zealand or PigCare Born & Raised labels so you know that you’re supporting local farmers.
A glazed ham at Christmas is essential for many of us and a treat we really look forward to. Warm from the oven and served with new potatoes and steamed greens, it is an annual favourite.
The left overs can be pan fried for Boxing Day breakfast with eggs and stuffed into rolls and sandwiches for quite a few days to follow.
The type of ham you buy will depend totally on your family requirements and also personal preference.
For smaller numbers you are probably best buying a half ham but if you like the aesthetics of the shank then you will need to get in early or at least pre-order.
A champagne ham has had most of the bone removed so therefore you are not paying for the excess bone but often there will be gluten or another additive to help the meat stick back together from where the bone has been removed. A champagne ham, if cared for, should last longer than a traditional ham on the bone as meat on the bone will sour first.
Traditional hams have a bone running all the way through them and are trickier to carve. The benefit is hopefully that they haven’t had any extra “glue” to hold the meat in shape.
In New Zealand much of our ham is imported from Canada, China etc… If this is an issue for you then check the origin of your ham.
Free range hams are also available but these are in smaller quantities – the most authentic free range are from farms such as Havoc in South Canterbury.
(available from both Havoc and Gourmet Direct).
My family like the flavour of Freedom Farms free farmed hams.
*A large amount of ham is uses imported pork. NZ pork should have a sticker that identifies itself as being so but if in doubt read the packaging carefully. Words such as “manuka smoked” do not mean that the pork is from NZ.
* Ham flavour is often a personal preference but if you are buying an unknown ham then look at the ingredient list and pay attention to water content. Water is always added to ham as this is how the salt and flavour get into the meat. This is generally done by injecting the liquid in during the curing process. How much liquid goes in will depend on the company and sometimes you will find cheaper hams have more added liquid.
* Ham when purchased is generally cooked and only needs to be heated for the glaze to caramelise and for taste preference – warm ham is much nicer than fridge cold.
* Glazes are generally high in sugar from either fruit juice, jam, maple syrup or brown sugar – this then caramellises and you get lovely flavour and also an attractive ham.
*Hams can be studded with cloves, covered in pineapple slices and cherries or simply scored and glazed.
Below are some of our favourite glazes and a simple method for preparing your ham. Please do post your favourite glaze combinations as well.
Apricot Mustard Glaze
1 cup apricot jam (I use Anatoth brand)
1/4 cup orange juice
1 tablespoon wholegrain mustard
Marmalade and Bourbon Glaze
1 cup fine-cut home made marmalade
1/2 cup Dijon mustard
1/2 cup Bourbon
Apricot Glaze
420g can apricots
1/2 cup brown sugar
(puree together)
Pineapple Glaze
3/4 cup pineapple juice
2 tablespoons wholegrain mustard
Maple Glaze
3/4 cup maple syrup
2 tablespoons wholegrain mustard
Kate King from Gourmet Direct Glaze
1/2 cup maple syrup
1 cup soft brown sugar
finely grated zest of 1 orange
cloves to stud
Preheat the oven to 180 C. Remove the ham from all packaging and using a sharp knife make a zig zag pattern in the ham skin where the shank (narrow end) joins the ham leg. Be careful not to cut into the white fat, the aim is just to cut through the skin.
With the shank towards you, lean over the ham and gently use your thumbs to loosen the skin of the ham away from the fat layer across the rounded end of the ham, (ie the opposite end to the shank) carefully ease the skin off, trying not to disturb the layer of fat.
Once the skin is removed then score the fat by marking lines with a sharp fine blade knife, horizontally and vertically across the ham to make diamond patterns. Take care not to cut below the fat layer and into the meat.
Sit the ham in a large roasting dish, stud with cloves if using or cover with pineapple slices. Spread your glaze of choice evenly over the ham. Any excess can be used to baste during cooking.
* Pour 1 cup of water into the pan to prevent the glaze from burning as it drips off.
Cook for 30-45 minutes until the ham is a rich golden colour, basting with extra glaze several times during this time. You may need to turn the ham around during cooking if one side colours too quickly.
Serve the ham warm or at room temperature.
* Left over ham can be covered with a clean, damp tea towel or in a ham bag and stored in the fridge for 1 week. Change the tea towel daily or wash the bag.
* Ham can be sliced and frozen and used later in soups and quiche. It will lose texture once thawed so not ideal for sandwiches.
What is your favourite glaze combination and any interesting ideas for using up left overs?
How pretty this salad is and it also combines lots of textures and flavours.
The ingredient list may be long but the making is quick and easy.
You can substitute ingredients in and out to suit your taste and what you have on hand.
I use a mixture of edible flowers including rocket and chive flowers if I have them.
If there is one part of Christmas dinner that is going to cause stress it is likely to be cooking the turkey. How many times I have heard stories of dry overcooked turkeys or even worse under cooked turkeys? I think the worst story has to be from my radio co-host Tony Murrell who put the turkey into the oven on “auto clean” by mistake and completely cremated it!
Another friend was so proud of her achievement of cooking a perfect bird but while the meat was resting the friendly labrador had Christmas dinner first!
In our family growing up we had roast lamb and a ham and maybe some chicken but never a turkey. Aside from reading about them in books it was something I don”t think I had even tasted until my mid 20’s or later. Nowadays I do generally cook a turkey and we also have a glazed ham.
Turkey’s do need a little care to ensure that they are cooked just right but it is definitely achievable.
Many people opt for brining their turkey overnight in a salt solution with flavourings such as apple juice and spices. This will definitely give moisture to the meat and is a method that is highly recommended for producing tender succulent turkey.
Another option is steaming and then browning it at the end.
Turkey portions are also available and you can buy breast on it’s own or the very affordable turkey drumsticks. These are generally from Tegel turkeys.
Croziers free range turkeys are available at good food stores around NZ and are genuinely free range.
If you are roasting your turkey without brining then here is a simple method worth following.
1. Remove the turkey from the fridge at least 3 hours before cooking. To calculate the cooking time, remove the giblets, and reserve. Weigh the turkey. The turkey will need about 20 minutes per 450g plus an extra 25 minutes at the end of calculated time
.
2. Prepare stuffing mixes.
3. Preheat the oven to 220°C. Rinse the turkey inside and out and pat thoroughly wipe dry with absorbent kitchen paper. Lift into a roasting tin.
4. Stuff the main cavity and neck end of the turkey with stuffing, pushing the stuffing up between the flesh and the breast (not too tightly, as it will expand during cooking).
5. Pulling the skin back over and tucking underneath the bird to keep the stuffing in. Shape any remaining stuffing into balls. Wrap each one in half a bacon rasher and secure with a cocktail stick. Sew up the neck skin or secure it with a skewer, then truss the turkey to give it a good shape.
Place the bird breast side up on a wire rack in a roasting pan and cover loosely with foil. Do not wrap tightly or the bird will steam rather than roast in the oven.
Brush with oil and season well. Roast for calculated cooking time which in this case would be 3 hours and 5 minutes.
6. Place the pan in the oven. After 20 minutes, reduce the heat to 180°C and continue cooking for a further 2 ½ hours, basting the turkey with the fat and pan juices every 20 to 25 minutes.
7. Remove the foil, baste the turkey again and increase the oven temperature to 200°C. Continue cooking the bird to brown the skin for a further 30 minutes, or until the meat is well cooked.To check the bird in cooked, insert a skewer into the thickest part of the turkey thigh. The juices that run out should be clear and show no traces of pink. If are still a bit pink, continue cooking. Leave to stand for 20 minutes before carving.
Any turkey tales from you?
How do you cook your turkey and what flavours do you put in your stuffing?
While we are fast approaching the season of gift giving this is not just confined to Christmas as there are often occasions during the year when you want to take a little something when out for dinner, as a thank you gift, welcoming new neighbours, teacher’s birthdays etc… Continue reading
This month is a big one for me as I cycle the Alps to Ocean, eating delicious food along the way of course. I had great intentions of being cycle fit but a few weekends blocked out cooking for a school fundraiser and rowers at the lake has meant I am not quite where I want to be. At least the scenery, people and food will be fab.
A couple of new recipes include our Ultimate Caramel Slice, the photo shows just how thick that layer of caramel is, it is decadence in a bite.
Easy Cheesy Asparagus Tart Recipe is exactly as the title says. Super easy and deliciously cheesy.
As the party season kicks into gear check out our range of Finger Food Recipes.
Happy Cooking!
This tart is so quick and easy to make and tastes so good. The recipe is not unique, it features on many recipe sites and for a good reason, it is great!
Make it when asparagus is at its best, with both price and quality.
This slice is rich and decadent, perfect for caramel lovers.
I make no apologies for the ingredients, just remember small pieces are all you need. :)
NZ ICE CREAM AWARDS MEDALS ANNOUNCED
October 26th 2020
Gold and Silver Medal winners for the 2020 New Zealand Ice Cream Awards have been announced today.
Synergy Best of Fruit Category, Gold Medals
Gellicious Gelato, Black Doris Plum Sorbet
Little ‘Lato, Mango Lassi
Synergy Best of Fruit Category, Silver Medal
Carrello del Gelato, Mango Sorbetto
Emerald Foods, Chateau Apricot Ripple Ice Cream
Gellicious Gelato, Mango Sorbet
INDULGENZ, Black Doris Plum
Patagonia Chocolates, Mango
Talley’s Ice Cream, Motueka Creamery Apricot
Zany Zeus, Mango
Hawkins Watts Dairy-Free Category, Gold Medals
Little ‘Lato, Raspberry Dark Chocolate Smash
Little Liberty Creamery, Almond Mocha
Little Liberty Creamery, Double Espresso
Hawkins Watts Dairy-Free Category, Silver Medals
Frozen Bliss, Vanilla Bean
Frozen Bliss, Salted Caramel Ripple
Little ‘Lato, Vegan Banoffee
Little ‘Lato, Vegan Latte
Little ‘Lato, Vegan Roasted Hazelnut
Little Liberty Creamery, Hazelnut Chocolate
Little Liberty Creamery, Mint Choc Chip
Little Liberty Creamery, Mixed Berry
Tip Top Ice Cream Company, Tip Top Crave Chocolate Honeycomb
Tip Top Ice Cream Company, Tip Top Crave Mango & Coconut
New Zealand Food Safety Export Ice Cream Category, Gold Medal
Dairyworks, Newlait Choc Caramel Brownie Ice Cream
New Zealand Food Safety Export Ice Cream Category, Silver Medals
Allied Faxi New Zealand Food Co, Vanilla Fresh Milk Ice Cream
Allied Faxi New Zealand Food Co, Chocolate Fresh Milk Ice Cream
Emerald Foods, New Zealand Natural Rum and Raisin Ice Cream
Emerald Foods, Killinchy Gold Affogato Ice Cream
Emerald Foods, Killinchy Gold Hokey Pokey Ice Cream
Much Moore Ice Cream Co, Awesome Foursome Cravings Ice Cream
Talley’s Ice Cream, Meiraku Vanilla Beans
Sensient Technologies Gelato Category, Gold Medals
Charlies Gelato, Dark Chocolate Gelato
Emerald Foods, Killinchy Gold Passionfruit & Vanilla Ice Cream
Gelissimo Gelato, Caffe Bianca
Gellicious Gelato, Chocolate Gelato
GelatoMio, Pana Cotta Gelato
Left Coast Gelato, Chai Latte
Little ‘Lato, Speculoos
PURE New Zealand Ice Cream, Boysenberry
Sensient Technologies Gelato Category, Silver Medals
Carrello del Gelato, Salted Caramel with Chocolate Gelato
Carrello del Gelato, Chocolate Gelato
Gellicious Gelato, Vanilla Bean Gelato
Gellicious Gelato, Sea Salt Caramel Gelato
Gellicious Gelato, Indian Summer Gelato
Gellicious Gelato, Blueberry Gelato
Ginellis, Apple Pie Gelato
Ginellis, Rocher
Left Coast Gelato Banoffee Pie
Left Coast Gelato Caramel Ginger Crunch
Little ‘Lato, Espresso Gelato
Little ‘Lato, Salted Butterscotch
Tip Top Ice Cream Company, Tip Top Mochaccino
Pacific Flavours & Ingredients Kids’ Choice, Gold Medal
Talley’s Ice Cream, Blueberry Ice Cream
Pacific Flavours & Ingredients Kids’ Choice, Silver Medal
Much Moore Ice Cream Co, Much Moore Awesome Chocolate Cookies & Fudge Ice Cream
Pacific Flavours & Ingredients Kids’ Choice, Bronze Medal
Puhoi Valley Café, Choc Hokey
Kiwi Labels Low Fat or Frozen Yoghurt Category, Gold Medals
Tip Top Ice Cream Company, Tip Top Mango Lassi Frozen Yoghurt
Zany Zeus, Passionfruit
Kiwi Labels Low Fat or Frozen Yoghurt Category, Silver Medals
Emerald Foods, New Zealand Natural Forestberry Frozen Yoghurt
Emerald Foods, Chateau Frozen Yoghurt
Emerald Foods, New Zealand Natural Cool Bananas D’Lite Ice Cream
Emerald Foods, Zilch Vanilla Ice Cream
Talley’s Ice Cream, Guilt Free Honeycomb
Tip Top Ice Cream Company, Tip Top Light Vanilla
Tip Top Ice Cream Company, Tip Top Frozen Yoghurt
Zany Zeus, Raspberry
Zany Zeus, Feijoa
Zany Zeus, Mango
NZ Life & Leisure Open Creative Category, Gold Medals
Kāpiti Ice Cream, Kāpiti Keep Korma and Curry On
Lewis Road Creamery, Lemon and Gin Botanicals
Tip Top Ice Cream Company, Tip Top Don’t Waffle On
NZ Life & Leisure Open Creative, Silver Medals
Carrello del Gelato, Cucumber, Mint & Lime Sorbetto
Kāpiti Ice Cream, Kāpiti Get Sticky with it
Kāpiti Ice Cream, Kāpiti Like a Persian
Little ‘Lato, Cream Cheese & Asparagus Roll
Little ‘Lato, Maple Roasted Parsnip
Chelsea Sugar Premium Ice Cream Category, Gold Medals
Appleby Farms, Boysenberry
Appleby Farms, Ginger Biscuit
Dairyworks, Deep South Choc Caramel Brownie Ice Cream
Emerald Foods, New Zealand Natural Milk Chocolate Ice Cream
Kāpiti Ice Cream, Kāpiti Gingernut
Kāpiti Ice Cream, Kāpiti Affogato
Lewis Road Creamery, Chocolate Truffle with Chocolate Ganache
Lewis Road Creamery, Double Mint and Dark Chocolate
Duck Island Ice Cream, White Chocolate Pomegranate Macadamia
Much Moore Ice Cream Co, Much Moore Creations Maple Fudge Walnut Ice Cream
Much Moore Ice Cream Co, Much Moore Awesome Passionfruit Ripple Ice Cream
Much Moore Ice Cream Co, Much Moore Creations Half Baked Brownie Ice Cream
Patagonia Chocolates, Dulce de Leche
Zany Zeus, Rose Water and Coconut
Chelsea Sugar Premium Ice Cream Category, Silver Medals
Appleby Farms, Passionfruit
Appleby Farms, Coffee
Appleby Farms, Salted Caramel Ice Cream
Dairyworks, Deep South Butterscotch Caramel Walnut Ice Cream
Emerald Foods, Killinchy Gold Salted Caramel & Cashew Ice Cream
Emerald Foods, New Zealand Natural English Toffee Ice Cream
Ginellis, Salted Caramel Ice Cream
Ginellis, Chocolate Revenge Ice Cream
INDULGENZ, Liquorice
Kapiti Ice Cream, Kāpiti Fig & Manuka Honey
Lewis Road Creamery, Burnt Butter and Caramel Swirl
Much Moore Ice Cream Co, Much Moore Awesome Toffee Baked Churros Deluxe Ice Cream
Patagonia Chocolates, Dark Chocolate
Puhoi Valley Café, Matakana Rostered Coffee Affogato with Cashew Nuts
Puhoi Valley Café, Puhoi Hokey
PURE New Zealand Ice Cream, Salted Caramel
PURE New Zealand Ice Cream, Roasted White and Dark Chocolate
PURE New Zealand Ice Cream, Hokey Pokey
PURE New Zealand Ice Cream, Mascarpone, Date and Orange
Talley’s Ice Cream, Motueka Creamery Passionfruit
Talley’s Ice Cream, T’oBeray Cookies & Cream
Talley’s Ice Cream, TSF Chocolate
Zany Zeus, Greek Yoghurt and Raspberry
Zany Zeus, Liquorice
Zany Zeus, Ghana Chocolate
Givaudan/IMCD Premium Vanilla Ice Cream Category, Gold Medal
Much Moore Ice Cream Co, Much Moore Awesome Vanilla Ice Cream
Givaudan/IMCD Premium Vanilla Ice Cream Category, Silver Medals
Dairyworks, Deep South Vanilla Bean Ice Cream
Emerald Foods, New Zealand Natural Classic Vanilla Ice Cream
INDULGENZ, Luxury Vanilla Bean
Patagonia Chocolates, Vanilla Bean
Zany Zeus, Vanilla
Infruit Sorbet Category, Gold Medals
Emerald Foods, Killinchy Gold Lemon Sorbet
Gellicious Gelato, Passionfruit Sorbet
Gellicious Gelato, Strawberry Sorbet
INDULGENZ, Mango Sorbet
Patagonia Chocolates, Chocolate Sorbet
Infruit Sorbet Category, Silver Medals
Carrello del Gelato, Feijoa Sorbetto
Carello del Gelato, Raspberry Sorbet
Carrello del Gelato, Rhubarb Sorbetto
Duck Island Ice Cream, Mango Passionfruit Sorbet
Emerald Foods, New Zealand Natural Mango Sorbet
Emerald Foods, New Zealand Natural Berryfruit
Gellicious Gelato, Blackcurrant Sorbet
Gellicious Gelato, Lemon Sorbet
INDULGENZ, Raspberry Sorbet
Minoo Gelato, Feijoa Sorbet
Minoo Gelato, Lemon Sorbet
Puhoi Valley Café & Cheese Store, Strawberry Sorbet
Patagonia Chocolates, Raspberry Sorbet
Takapuna Beach Cafe & Store, Strawberry & Rosehip
Alto/PACT Group Standard Ice Cream Category, Gold Medals
Duck Island Ice Cream, Peppermint Slice
Tip Top Ice Cream Company, Tip Top Boysenberry Ripple
Tip Top Ice Cream Company, Tip Top Crave Peanut Butter Cup
Alto/PACT Group Standard Ice Cream Category, Silver Medals
Dairyworks, Deep South Double Chocolate Ice Cream
Emerald Foods, Chateau Churro Ice Cream
Much Moore Ice Cream Co, Much Moore Wonders Hokey Pokey Ice Cream
Much Moore Ice Cream Co, Much Moore Awesome Salted Caramel Seduction Ice Cream
Much Moore Ice Cream Co, Much Moore Awesome Toffee Baked Churros Ice Cream
Talley’s Ice Cream, Green Tea
Talley’s Ice Cream, Eiger GT
Tip Top Ice Cream Company, Tip Top Hokey Pokey
Tip Top Ice Cream Company, Tip Top Caramel Ripple
Fonterra New Zealand Standard Vanilla Ice Cream Category, Gold Medal
Tip Top Ice Cream Company, Tip Top French Vanilla
Fonterra New Zealand Standard Vanilla Ice Cream Category, Silver Medals
Dairyworks, Deep South French Vanilla Ice Cream
Emerald Foods, Chateau Vanilla Ice Cream
Much Moore Ice Cream Co, Much Moore Wonders Vanilla Ice Cream
Tip Top Ice Cream Company, Tip Top Creamy Vanilla
