Warm up with this Juno Winter cocktail recipe. Full of flavours, packed with sweet lychee syrup harmonised with the zesty lemon juice.
We chat to Emma Chisholm, founder of Alpine Wine Tours and the innovative Queenstown Progressive Dinner Tour.
New Zealand’s most loved chef, Michael Van de Elzen, together with his wife Belinda, who is also a qualified chef, have opened a farm-to-fork experience, The Good From Scratch Cookery School, on their life-style property near Muriwai, less than 40 minutes from Auckland. The school is an embodiment of the Van de Elzens' combined philosophy: food is best when it’s prepared from scratch.
One can never have too many raw fudge slices in their repertoire and this recipe doesn't use lots of dates which can often add too much sweetness.
