Cooking with NZ native ingredients.

I always say that the best way to use new ingredients is to just start. Chances are you will make a few mistakes and then perfect your recipe as you go.

A quick way to experiment is to substitute an ingredient of a well trusted recipe with a portion of your native ingredient.  This is how I started off.  I used a recipe I trusted and then I added my new ingredient until I was happy with the outcome. 

An easy option is to add our kawakawa latte powder to your pavlova, cake, frappe mix  or a basic dessert style recipe.  Test the amounts you need and perfect the recipe.  And if you don't like the results just simply scrap the idea or start again.

I found that my experimenting led to some of my best dishes.

Adding native herbs such as kānuka and kawakawa in a powdered form will give your food a green hue and unique flavour.  Native herbs are excellent in culinary salts and seasonings.  They all have their own unique flavours.

Playing with native ingredients doesn’t have to be intense or difficult, it should be fun and experimental.

For a more risk adverse way, try our native blend salt. This salt will add a subtle flavourful addition to your meats and savoury dishes.

These are all the things I have wanted to create but haven't had the time yet to give it a go.  

Boil your potatoes or vegetables using native tea water instead of normal tap water.

Try the Kawakawa latte mix sprinkled on your morning cereal and on plain yoghurt.

Create a native syrup for your soda stream or carbonated water.

Mash potatoes using horopito powder to give them heat.

Create a chocolate with kānuka powder.

Create a coconut iced latte using native herbs.

Finally make a kawakawa ice cream.