• Grapefruit and green olive salad, with Rockabee honey vinaigrette ​ ​3 grapefruit 1 cup large green olives, pitted 1 cups baby spinach leaves ½ cups microgreens, like mizuna, radish or pea shoots 70g pistachios, roughly chopped ​Honey Vinagrette: 2 tablespoons Rockabee honey ¼ cup apple cider vinegar ½ cup grapefruit juice 1 teaspoon Dijon mustard salt and freshly ground black pepper, to taste ¼ cup olive oil 1️⃣ Cut the ends off the whole grapefruit. Using a sharp knife, cut down between the peel and the flesh of the fruit, following the curve of the fruit to remove the skin. Trim away any stray pith on the exterior fruit. Holding the grapefruit, find the membrane that divides the segmented fruit. 2️⃣ Slice down between each side of the membrane, releasing the slither of flesh from the middle. Careful not to squeeze the rest of the fruit too hard as you go, so that the other segments stay juicy. When all the segments have been removed, squeeze the remaining juice from the leftover core, and reserve for vinaigrette. 3️⃣ Remove the stones from the olives and slice into quarters. Wash the greens and pat dry with clean kitchen paper. 4️⃣ Mix together the Rockabee honey, vinegar, reserved grapefruit juice, mustard in a glass jar or small bowl. Season to taste with salt and freshly ground black pepper. Add the olive oil last, and whisk together or place the lid on the glass jar and shake vigorously until emulsified. 5️⃣ Arrange the grapefruit segments on a platter, or shallow bowl with the olives, greens, and microgreens. 6️⃣ Drizzle over half the dressing and sprinkle on pistachio nuts. Leave to infuse for a few minutes before serving.
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    Grapefruit and green olive salad, with Rockabee honey vinaigrette ​ ​3 grapefruit 1 cup large green olives, pitted 1 cups baby spinach leaves ½ cups microgreens, like mizuna, radish or pea shoots 70g pistachios, roughly chopped ​Honey Vinagrette: 2 tablespoons Rockabee honey ¼ cup apple cider vinegar ½ cup grapefruit juice 1 teaspoon Dijon mustard salt and freshly ground black pepper, to taste ¼ cup olive oil 1️⃣ Cut the ends off the whole grapefruit. Using a sharp knife, cut down between the peel and the flesh of the fruit, following the curve of the fruit to remove the skin. Trim away any stray pith on the exterior fruit. Holding the grapefruit, find the membrane that divides the segmented fruit. 2️⃣ Slice down between each side of the membrane, releasing the slither of flesh from the middle. Careful not to squeeze the rest of the fruit too hard as you go, so that the other segments stay juicy. When all the segments have been removed, squeeze the remaining juice from the leftover core, and reserve for vinaigrette. 3️⃣ Remove the stones from the olives and slice into quarters. Wash the greens and pat dry with clean kitchen paper. 4️⃣ Mix together the Rockabee honey, vinegar, reserved grapefruit juice, mustard in a glass jar or small bowl. Season to taste with salt and freshly ground black pepper. Add the olive oil last, and whisk together or place the lid on the glass jar and shake vigorously until emulsified. 5️⃣ Arrange the grapefruit segments on a platter, or shallow bowl with the olives, greens, and microgreens. 6️⃣ Drizzle over half the dressing and sprinkle on pistachio nuts. Leave to infuse for a few minutes before serving.
  • Hi! Hopefully you have had a great weekend with a mix of productiveness and relaxation :) New season Lemonades are being dispatched tomorrow. We had a small amount of this fruit available last year and they proved very popular. Lemonades are a cross between a Meyer Lemon and a Mandarin, sweet enough to eat as they are but with a fizzy tang that is similar to lemonade. They are not often available commercially so we are pleased to be able to offer them to you. Not sure you or the kids will like them? Maybe order a small amount in a mixed box or mention you would like to try one in the comments section at checkout and we will pop one in your box. Have a great evening, week ahead and remember to order by 12 pm on Tuesday for a fresh box of fruit this week. ​Bron
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    Hi! Hopefully you have had a great weekend with a mix of productiveness and relaxation :) New season Lemonades are being dispatched tomorrow. We had a small amount of this fruit available last year and they proved very popular. Lemonades are a cross between a Meyer Lemon and a Mandarin, sweet enough to eat as they are but with a fizzy tang that is similar to lemonade. They are not often available commercially so we are pleased to be able to offer them to you. Not sure you or the kids will like them? Maybe order a small amount in a mixed box or mention you would like to try one in the comments section at checkout and we will pop one in your box. Have a great evening, week ahead and remember to order by 12 pm on Tuesday for a fresh box of fruit this week. ​Bron
  • If you like to add luscious lime juice to your water every day, then I highly recommend this little gadget! #noinstructionsrequired ​ ​Head on over to our website if you want to grab one for yourself 😀 ​ ​
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    If you like to add luscious lime juice to your water every day, then I highly recommend this little gadget! #noinstructionsrequired ​ ​Head on over to our website if you want to grab one for yourself 😀 ​ ​
  • A new grapefruit recipe for you to try! ​BAKED GRAPEFRUIT with Coconut Sugar 😋 (We recommend using Morrison Seedless Grapefruit for this recipe, coz who really wants to be faffing about digging out the seeds 😂) INGREDIENTS: 2 Morrison Seedless grapefruit 4 teaspoons butter 2 tablespoons brown sugar or coconut sugar ½ cup unsweetened yoghurt or coconut yoghurt 2 tablespoons chopped pistachios DIRECTIONS: 1️⃣ Preheat oven to 180°C. 2️⃣ Cut each grapefruit in half. Using a small paring knife, cut sections and loosen fruit from skin. 3️⃣ Dot each half with butter and sprinkle sugar. 4️⃣ Place in baking pan and bake in preheated oven for 5 minutes, then grill under hot heat until top is bubbly, about 5 minutes. 5️⃣ Remove from oven and place in serving bowl with yoghurt and garnish with fresh microgreens and chopped pistachios to serve.
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    A new grapefruit recipe for you to try! ​BAKED GRAPEFRUIT with Coconut Sugar 😋 (We recommend using Morrison Seedless Grapefruit for this recipe, coz who really wants to be faffing about digging out the seeds 😂) INGREDIENTS: 2 Morrison Seedless grapefruit 4 teaspoons butter 2 tablespoons brown sugar or coconut sugar ½ cup unsweetened yoghurt or coconut yoghurt 2 tablespoons chopped pistachios DIRECTIONS: 1️⃣ Preheat oven to 180°C. 2️⃣ Cut each grapefruit in half. Using a small paring knife, cut sections and loosen fruit from skin. 3️⃣ Dot each half with butter and sprinkle sugar. 4️⃣ Place in baking pan and bake in preheated oven for 5 minutes, then grill under hot heat until top is bubbly, about 5 minutes. 5️⃣ Remove from oven and place in serving bowl with yoghurt and garnish with fresh microgreens and chopped pistachios to serve.
  • We aim to please 😁
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    We aim to please 😁
  • These buttery, delicate biscuits from @nadialimcooks marry the classic flavours of lemon and thyme with the extra crunch of polenta. They look gorgeous as simple rounds or can be shaped with your favourite cookie cutter. The temperature of the butter is vital — it must be cold, not softened or melted. Be careful not to overmix as this will make the dough tough! ​. ​ 🍋 Lemon & Thyme Shortbread 💛 Ingredients: 175g plain flour 1⁄3c caster sugar 75g fine polenta or semolina 1 egg yolk finely grated zest of 1 lemon 2–3t finely chopped or picked thyme leaves 175g cold butter, cubed Directions: 1. Preheat oven to 150°C. Line two baking trays with baking paper. . 2. Combine flour, caster sugar, polenta/semolina, egg yolk, lemon zest and thyme in a large bowl. Add butter and use your fingertips to gently rub it in until mixture resembles fine breadcrumbs. Alternatively, place ingredients in a food processor and pulse until mixture resembles breadcrumbs. . 3. Bring dough together with your hands and shape into two balls. Wrap balls in clingfilm and refrigerate for five minutes to firm up a little. . 4. On a clean, dry, lightly floured surface, roll each ball out to 0.5–0.75cm thickness. Use a cookie cutter (approximately 6cm diameter) to cut into rounds. Alternatively, shape the dough into two logs, wrap in clingfilm and refrigerate for another five minutes and then slice into rounds (0.5-0.75cm thick). . 5. Transfer to the prepared trays with the help of a metal fish slice or edge of a knife. Bake for 20–25 minutes or until shortbread is light golden around the edges. Swap the trays around halfway through cook time, so that the batches cook evenly. . 6. Remove from the oven and allow to cool on the trays for a few minutes. Gently transfer shortbread to a wire rack to cool completely and let them crisp up. Store in an airtight container or cake tin — they will keep for several weeks if they last that long!
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    These buttery, delicate biscuits from @nadialimcooks marry the classic flavours of lemon and thyme with the extra crunch of polenta. They look gorgeous as simple rounds or can be shaped with your favourite cookie cutter. The temperature of the butter is vital — it must be cold, not softened or melted. Be careful not to overmix as this will make the dough tough! ​. ​ 🍋 Lemon & Thyme Shortbread 💛 Ingredients: 175g plain flour 1⁄3c caster sugar 75g fine polenta or semolina 1 egg yolk finely grated zest of 1 lemon 2–3t finely chopped or picked thyme leaves 175g cold butter, cubed Directions: 1. Preheat oven to 150°C. Line two baking trays with baking paper. . 2. Combine flour, caster sugar, polenta/semolina, egg yolk, lemon zest and thyme in a large bowl. Add butter and use your fingertips to gently rub it in until mixture resembles fine breadcrumbs. Alternatively, place ingredients in a food processor and pulse until mixture resembles breadcrumbs. . 3. Bring dough together with your hands and shape into two balls. Wrap balls in clingfilm and refrigerate for five minutes to firm up a little. . 4. On a clean, dry, lightly floured surface, roll each ball out to 0.5–0.75cm thickness. Use a cookie cutter (approximately 6cm diameter) to cut into rounds. Alternatively, shape the dough into two logs, wrap in clingfilm and refrigerate for another five minutes and then slice into rounds (0.5-0.75cm thick). . 5. Transfer to the prepared trays with the help of a metal fish slice or edge of a knife. Bake for 20–25 minutes or until shortbread is light golden around the edges. Swap the trays around halfway through cook time, so that the batches cook evenly. . 6. Remove from the oven and allow to cool on the trays for a few minutes. Gently transfer shortbread to a wire rack to cool completely and let them crisp up. Store in an airtight container or cake tin — they will keep for several weeks if they last that long!
  • With all this rain and the cold, citrus is truly the sunshine of winter. We now have refreshing Morrison Seedless grapefruit ready to be picked for delivery to you this week. This fruit is early season so has the bittersweet grapefruit flavour you all know. This variety as the name suggests has very few seeds, making a healthy and quick breakfast option even easier. There is plenty of fruit to pick from this week. Oranges, Grapefruit, Tamarillos, Lemons & Limes. Select just a couple of fruit favourites or order our special 5 fruit mix box for a taste of them all! Unfortunately Gold kiwifruit has finished for the season. Freshly picked for you by our dedicated fruit growers. ORDER FRUIT VIA LINK IN BIO Have a lovely evening.
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    With all this rain and the cold, citrus is truly the sunshine of winter. We now have refreshing Morrison Seedless grapefruit ready to be picked for delivery to you this week. This fruit is early season so has the bittersweet grapefruit flavour you all know. This variety as the name suggests has very few seeds, making a healthy and quick breakfast option even easier. There is plenty of fruit to pick from this week. Oranges, Grapefruit, Tamarillos, Lemons & Limes. Select just a couple of fruit favourites or order our special 5 fruit mix box for a taste of them all! Unfortunately Gold kiwifruit has finished for the season. Freshly picked for you by our dedicated fruit growers. ORDER FRUIT VIA LINK IN BIO Have a lovely evening.
  • Just like L&P, Kiwiburgers and hokey pokey icecream, tamarillos are "world-famous in NZ." While they are known and grown in other countries, it's we humble kiwis who renamed them, transforming them from a boring old tree tomato to an exotic-sounding tamarillo. ​. ​Tamarillos are pleasingly low in calories. They have a substantial amount of dietary fibre (one will give you about nine percent of your daily intake), and contain decent amounts of potassium, vitamins A, C, E and pro-vitamin A, along with antioxidants. People with diabetes will be pleased to learn that the chlorogenic acid found in tamarillos can help lower blood sugar levels in type-II diabetes.
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    Just like L&P, Kiwiburgers and hokey pokey icecream, tamarillos are "world-famous in NZ." While they are known and grown in other countries, it's we humble kiwis who renamed them, transforming them from a boring old tree tomato to an exotic-sounding tamarillo. ​. ​Tamarillos are pleasingly low in calories. They have a substantial amount of dietary fibre (one will give you about nine percent of your daily intake), and contain decent amounts of potassium, vitamins A, C, E and pro-vitamin A, along with antioxidants. People with diabetes will be pleased to learn that the chlorogenic acid found in tamarillos can help lower blood sugar levels in type-II diabetes.
  • 🍃Known as one of the most aromatic of all herbs, Kaffir lime leaves are a common and distinctive ingredient in soups, curries, stir-fries and more.🍵 🍃 But wait - before you head outside to pluck the leaves of your regular old lime tree, we need to add that Kaffir limes are completely different from the limes us kiwis are used to. The fruit of the Kaffir variety is slightly less attractive - resembling a small, lumpy, green brain - and REALLY bitter.  🍃 The leaves, on the other hand, are fragrant and delicious. Usually, they are added whole to dishes during cooking, or very finely sliced and tossed into dishes. The taste sensation they add is slightly citrusy but very distinctive and can't be replicated or replaced.
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    🍃Known as one of the most aromatic of all herbs, Kaffir lime leaves are a common and distinctive ingredient in soups, curries, stir-fries and more.🍵 🍃 But wait - before you head outside to pluck the leaves of your regular old lime tree, we need to add that Kaffir limes are completely different from the limes us kiwis are used to. The fruit of the Kaffir variety is slightly less attractive - resembling a small, lumpy, green brain - and REALLY bitter.  🍃 The leaves, on the other hand, are fragrant and delicious. Usually, they are added whole to dishes during cooking, or very finely sliced and tossed into dishes. The taste sensation they add is slightly citrusy but very distinctive and can't be replicated or replaced.
  • The Navel oranges have passed their maturity test and so we are packing the first pick tomorrow! We love orange season :) Please note early season Navel oranges have an complex sweet/tart flavour combination, it is what makes them so special, if you are specifically wanting a super sweet orange maybe wait a few weeks before ordering. We have a large amount of pre-orders but we are confident we can pack all the orders received before 12pm Tuesday this week. Order yours now via link in bio.
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    The Navel oranges have passed their maturity test and so we are packing the first pick tomorrow! We love orange season :) Please note early season Navel oranges have an complex sweet/tart flavour combination, it is what makes them so special, if you are specifically wanting a super sweet orange maybe wait a few weeks before ordering. We have a large amount of pre-orders but we are confident we can pack all the orders received before 12pm Tuesday this week. Order yours now via link in bio.