Start simple with native ingredients

The best way to use new ingredients is just to start. You'll probably make a few mistakes at first — that's part of it. Over time, you'll adjust, refine, and find what works for you.

One easy way to experiment is to take a recipe you already trust and swap part of it with a native ingredient. That's how I started. I used familiar recipes and slowly added my new ingredient until I was happy with the result.

Kawakawa latte powder is an easy one to play with. Try adding it to pavlova, cakes, frappe mixes, or simple dessert recipes. Start small and build up. If it doesn't work, tweak it or try something else.

Powdered native herbs like kānuka and kawakawa will give your food a soft green colour and a distinctive flavour. They work especially well in salts and savoury seasonings — each herb brings something different.

If you'd rather keep it simple, our native blend salt is a good place to begin. It adds a subtle flavour lift to meats and savoury dishes without needing to rethink your whole recipe.

Ideas to Try

• Boil potatoes or vegetables in brewed native tea instead of plain water.
• Sprinkle kawakawa latte mix over yoghurt or your morning cereal.
• Make a simple native syrup for soda water.
• Add horopito powder to mashed potatoes for a gentle kick.
• Try kānuka powder in chocolate.
• Make a coconut iced latte using native herbs.
• And yes — try kawakawa ice cream.

Working with native ingredients doesn't need to be complicated. It should be fun. Play around, see what happens, and enjoy the process.