Recipes

The Great New Zealand Toastie Tour


For the month of August, our friends Cook & Nelson have teamed up with Coffee Supreme to offer the finest pairing of coffee and the humble cheese toastie. Last week, FR HQ was lucky enough to receive a gorgeous pack of goodies in the form the collaborative toastie pack. Sometimes there is nothing better than thin white bread, a block of tasty cheese and sweet and spicy pickles. Our talented photographer Ben Hopkins set to work making the most mouth watering cheese toastie.

And luckily he made a stack more for team afternoon tea!

A big thank you to the team at Cook & Nelson and Coffee Supreme.


Claudia xx

Seedlip Cocktails | What to drink when you're not drinking

Whether you’re well into Dry July or you’re looking for something a little different to drink, Father Rabbit is proud to present Seedlip, the world's first distilled non-alcoholic spirit. The very clever team at Seedlip have taken 17th century apothecary style herbal remedies to champion a new non-alcoholic drinks category. The two spirits, Garden 108 and Spice 94, are bespoke blended with beautiful herbs and spices and boast zero calories per recommended serving. They’re sugar-free, sweetener-free and allergen free, making it the perfect solution for those looking for a credible alternative to alcohol. You can mix your Seedlip with either tonic or soda water or you can create a myriad of fun cocktails. We’ve got three beautiful concoctions to show you today.

SPICE TODDY | Spice 94, Six Barrel Soda Lemon, Honey & Ginger + Fresh Lemon

Combine 50ml of Seedlip Spice 94 with 30ml of Six Barrel Soda Lemon, Honey & Ginger into your favourite glass mug and top off with hot water from the kettle and a slice of fresh lemon for the perfect winter warmer.


SEEDLIP GARDEN & TONIC | Garden 108, Six Barrel Soda Tonic + Soda Water

Combine 50ml of Seedlip Garden 108 with 30ml of Six Barrel Soda Tonic Syrup into a highball glass filled with ice and top off with soda water.

SEEDLIP BLOODY MARY | Garden 108 + McClure’s Whole Spicy Pickles

Combine 50ml of Seedlip Garden 108 with your preferred Bloody Mary concoction or McClure's Bloody Mary Mixer. Top with a McClure’s Whole Spicy Pickle, half a cherry tomato and a slice of fresh lemon.

Thank you to the team at Seedlip and Cook & Nelson for sharing these delicious recipes with us and photoadventurenz for the beautiful imagery.

Kelly Gibney's Spaghetti Bolognese


Now that the weather is getting slightly cooler, we're finding ourselves gravitating more towards stews, soups and cosy nights in. Rather than summer salads and days spent at the beach. Kelly Gibney's Ultimate Bolognese is the perfect dish for a Saturday evening spent around the dinner table.

You can also shop our winter kitchen edit here.

Kelly Gibney's Ultimate Bolognese

Ingredients | Serves 6
150g free-range chicken livers
1 brown onion
2 garlic cloves
1 teaspoon fennel seeds
800g beef mince
125g streaky free-range bacon, diced
3 x 400g cans cherry tomatoes
1 tablespoon fresh rosemary leaves, finely chopped
1 tablespoon fresh thyme leaves
1 cup beef stock
Half cup of red wine
Salt and cracked black pepper
Ghee or olive oil for sautéing

Wash the livers and pat dry with paper towel. Trim off any visible sinew and dice into very small pieces. It's important to dice well so you don't end up with discernible liver chunks. Heat a large spoonful of oil in a sauté pan over a medium or high heat. Add the chopped liver and cook for about 5 minutes until it is deeply browned. Don't be afraid to let it get really dark in colour. Remove from the pan, adding a splash of water to help scrape up all the caramelised pieces that have stuck to the pan.

Reduce the heat to medium. Add another large spoonful of oil along with the onions and garlic. Cook gently until tender and translucent. Add the fennel seeds and cook for a further minute. Turn the heat up slightly and add the bacon. Cook for 3 minutes until the fat has started to melt from the bacon. 

Turn the heat up to high and add the mince. Cook for 10-15 minutes until it is well browned and some of the fat has cooked off. Do not try to shorten this step. Your end result could end up too oily. Add the liver, tomatoes, stock, wine and herbs. Bring to a boil, before reducing the heat to medium and simmering for one hour. Add a little water or more stock if the pan becomes dry. 

Taste and season generously, as required, with salt, cracked black pepper and parsley. Serve with a pasta of your choice or courgetti if you prefer. We recommend spaghetti.