Sweet Fusion
Arn’t lemons dreamy, especially lemon curd. In fact any form of lemon inspired baking is a winner in my books, even a bonus if paired with fluffy toasted meringue! With this sound formula, I’ve always wanted to make a zesty cupcake, oozing with lemon curd and topped with charred meringue.
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Being a kiwi, everyone has their own stories and memories to share about what it was like growing up in New Zealand with home baking. A family staple throughout my childhood (and very similar to others no doubt) was often the smell of home baked biscuits, whether it be with parents, grandparents or even your neighbour, these stories could be endless.
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After many hours on the road, traveling from Hamilton through to Gisborne as a child for school holidays or family occasions, there were always two highlights to this journey. The first was stopping to enjoy the beaches in Ohope and the second, stopping at a particular cafe in Opotiki just before we entered the Waioeka Gorge. What made this cafe so highly anticipated was their amazing tan slice that was always guaranteed to be in their glass cabinets. In fact, it was always a request to stop in Opotiki before we’d even left Hamilton.
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The flavours of the hummingbird (not the actual bird, but the cake) celebrate the flavours of banana and pineapple. If that wasn’t enough, it’s then warmed up with cinnamon and packed full of walnuts or pecans for added crunch and flavour. I wanted to bring all of these awesome flavours and textures into a new recipe, but I knew I wanted to make it healthier and I knew I wanted it to be a cheesecake. So let me introduce my Raw Hummingbird Cheesecake, which also happens to be gluten free, refined sugar free and vegan too!
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I spent many childhood holidays on the East Coast of New Zealand, as far as the roads will take you. With nothing but sea air, rock pools, and crayfish pots, I’ve always been surrounded by seafood.
When you think of wholesome baking ingredients that feel earthy and raw, honey is one of those ingredients that comes to mind. There’s also the nostalgic element to honey that I love, for example the smell of honey sandwiches when you’re young, hot lemon and honey drinks when your unwell and the fascination with honey bees and bears who love to eat it.
If you’re wanting to add a little colour or a new twist to your Easter celebrations this year or want to try something other that the original spice fruit hot cross buns, then you’ve come to the right place.
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Easter comes with its own special flavours and traditions. For many, the hot cross bun is both symbolism as well as a delicious fruit spiced rolls. For what ever it means to you, we can all agree that nothing can beat a warm hot cross bun with butter.
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Imagine if you could take the humble kiwi custard square to the next level, add a vanilla biscuit base, amp up the smooth vanilla custard and finish off with the cracking sound of caramelised sugar on top.
I still remember the first time I was introduce to the Oreo cookie (we’re talking quite some time ago now), and all I can remember is how could something so bite-sized be so delicious and morish, stopping at a couple was nearly impossible.
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