Good - - GOOD STUFF -


Wine­mak­ers Al­lan Scott have come up with a crafty of­fer­ing – the Goose­berry Bomb. The craft beer/wine hy­brid in a can is made by com­bin­ing Nel­son sauvin hops with Marl­bor­ough sau­vi­gnon blanc grapes.

Love lab­neh

A per­fect fridge part­ner for im­promtu par­ties and pic­nics. The Col­lec­tive’s new range of de­li­cious lab­neh spreads are great for dip­ping, or as spreads to make burg­ers, wraps and sand­wiches more in­ter­est­ing. Pro­bi­otic and gluten-free

Cheese club

Now here are some cheeses to make sum­mer plat­ters more in­ter­est­ing. Hutchin­sons Sweet Chilli Club Ched­dar, $10, with a gen­tle kick of chilli for ex­tra zing, and Smoked Salmon Flavoured Cream Cheese, $ 5.80. New World and Pak’nSave.

Blue blend

How’s this for a cof­fee al­ter­na­tive? Nu­tra Or­gan­ics Mer­maid Latte – an in­fu­sion of sea min­er­als, blue spir­ulina and matcha blue pea flower. Herbs, chai spices, creamy co­conut milk and manuka honey com­plete the blend.

Gut friendly

Hu­mana­ture’s pre-bi­otic de­fense for­mula ‘ Get My Guts Sorted’, $ 39.70 does just that. Help­ing to re­boot your in­sides to soothe ir­ri­ta­tion and set­tle bloat­ing, and sup­port a healthy gut wall. It con­tains pure En­zogenol, pome­gran­ate, green tea and soy ex­tracts.

From the sea

Ocean­green Or­ganic’s new nu­tri­ent-rich kelp sup­ple­ment cap­sules con­tain wild- grown macro­cys­tis pyrifera kelp, hand-har­vested off Kaka Point in The Catlins. The kelp grows a me­tre a day and is the fastest- grow­ing sea­weed va­ri­ety, nat­u­rally re­plen­ish­ing it­self after har­vest­ing.

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