I’M LOV I NG …

NZ House & Garden - - SMALL BITES -

SUGAR-FREE KETCHUP

Well, yes, there is sugar in this tomato sauce – 18.5 per cent in fact – but none of it is the re­fined stuff. Si­mon Gault’s ketchup is sweet­ened with nat­u­ral sug­ars found in veg­eta­bles, but I don’t ex­pect any kids (or adults) will com­plain be­cause it tastes re­ally good. In fact, it’s nearly im­pos­si­ble to tell it apart from the reg­u­lar red stuff that con­tains around 25 per cent sugar. $7.50 per 475g bot­tle from souschef.co.nz.

CRUNCHY HONEY

Ar­ti­san honey mak­ers J. Friend and Co have com­bined the best of both worlds in their beau­ti­ful Chunky Honey – raw, chewy hon­ey­comb pieces sus­pended in runny beech­wood honey­dew honey. Try it with slices of tart green ap­ple and a wedge of salty sharp ched­dar. $12.95 per 160g jar from jfriend.co.nz.

CHOCO­LATE BARK

Thin sheets of or­ganic dark, sin­gle ori­gin choco­late stud­ded with yum­mies like ginger and salted caramel brit­tle, or marsh­mal­low, toasted co­conut and rasp­ber­ries. The Re­mark­able Choco­late Co makes th­ese two flavours plus two oth­ers. $9 per 135g pack from gourmet stores and re­mark­able­choco­late.com.

BLISS BALL MIXES

Just add co­conut oil and rice malt syrup to th­ese mixes, then roll into balls to make lit­tle mouth­fuls of sweet good­ness, sans re­fined sugar, dairy and gluten. There are six flavours in­clud­ing Espresso, Choco­late Rasp­berry and (my favourite) Salted Caramel. $15 a pack (makes about 15 balls) from clean­mixes.co.

CHEF-IN­SPIRED POP­CORN

The umami flavour of Mitey-Cheese Ket­tle Korn, cre­ated by top chef Michael Mered­ith for this lo­cal pop­corn pro­ducer, makes it hard not to scoff by the bag­ful. Ap­par­ently he was in­spired by that clas­sic gourmet dish, cheese and Mar­mite on toast. $3.50 per 110g bag at su­per­mar­kets (and every bag sold ben­e­fits the won­der­ful Eat My Lunch char­ity for hun­gry Kiwi kids).

REAL SOUR CREAM

Lewis Road Cream­ery sour cream is made the way it’s meant to be, with just creamy milk and a lac­tic cul­ture (no gela­tine, thick­en­ers or emul­si­fiers) – sim­i­lar to how good yoghurt is made. The nat­u­ral fer­men­ta­tion cre­ates a lovely fresh tang and silken tex­ture. $4 per 200g pot­tle at se­lected su­per­mar­kets.

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