RHUBARB & GINGER CRUMBLE

SERVES 6 You need a large deep baking dish made of glass or ceramic for this crumble, well buttered. 2 or 3 bunches of rhubarb – you want about  5 cups of diced raw fruit altogether. 3 tablespoons of Hakanoa Ginger Syrup OPTIONAL – 2 tablespoons extra sugar for the rhubarb 1 & 1/2  cups…

GOLDEN PUMPKIN PIE

This is the most delicious version of the traditional American dessert pie. It’s richly spiced deeply flavoured pumpkin custard tart, with a melt-in-the-mouth crust and a lemon cream-cheese topping. STAGE 1 Bake pumpkin with a little sugar & spice until tender.  1 kg grey-skinned pumpkin cut into chunks, de-seeded and washed, in a roasting pan…

BAKED APRICOTS WITH MACADAMIA CREAM

This is the most divine combination – intense fruit & velvety cream are always a winner together and this version just happens to be vegan too. 4 cups apricots – halved & de-stoned 4 tbsp’s Hakanoa Ginger Syrup Toss these together in a ceramic or glass baking dish, pop them in the oven uncovered at…

ROASTED PLUM SAUCE

When plums are plentiful, I make this thick rich plum sauce – it’s easy and delicious. I have learned by dogged experience to remove the plum stones first. Sieving them out later is not as easy, trust me! That’s the only hard part though. Pile the plums into a glass or ceramic baking dish with…

ZINGY COLESLAW, COOL NOODLES

Two perfect summer salads to go with your Hakanoa Ginger dressings; HAKANOA SUMMER ‘SLAW ¼ large head of green cabbage carrots – 1 or 2 a bunch of red radishes ¼ cup of pumpkin seeds Hakanoa Ginger Lime & Sesame Dressing Toast the pumpkin seeds in a dry frying pan, shaking often. If you like…

CHRISTMAS LOAVES FOR GINGER LOVERS.

NOT YOUR USUAL FRUIT CAKE – THIS DATE, GINGER & WALNUT LOAF, ENRICHED WITH YOUR FAVOURITE HAKANOA SYRUP IS DELICIOUSLY MOIST & GORGEOUSLY FESTIVE For all those folk who don’t like raisins, sultanas, glace cherries or candied peel. Who turn up their nose at marzipan and royal icing. My Aunt Jude makes a spectacular Christmas…

GINGERZACS

I love a crisp biscuit. And ginger, let’s not forget I love ginger. These are a super-crispy cross between Ginger snaps and Anzac biscuits, ridiculously more-ish, and are oh-so-easy to make. Space 2 racks evenly apart in the oven but steering clear of the top and bottom. Pre-heat the oven to 150c with the fan…