WHAT’S NEW

TO CELEBRATE the launch of its new gold standard aluminium espresso capsules, L’OR has teamed up with the chefs at Auckland’s fine dining restaurant The Sugar Club to create a breakfast recipe that will help you start your morning in the most luxurious way. Why not whip this up for Mum on Mother’s Day.

Serves 4 people

Fritter ingredients: 165gm flour, 145gm wholemeal flour, tspn fine salt, 1 tspn baking powder, 1 tspn baking soda, 2 tspn caster sugar, 1 egg, 500gm buttermilk, 40gm sunflower oil, 125gm blueberries and 250gm corn kernels.

Method: Sieve dry ingredients into a bowl. Whisk the eggs, buttermilk and oil together. Whisk dry into wet. Fold in blueberries and corn. Rest 30 minutes before using. Fry in a hot pan with a mixture of butter and oil.

To serve: Add 8 rashers streaky bacon, cooked till starting to crisp. One cup red grapes, roasted for 10 minutes or until cooked but still holding together. 100mls of verjus or white wine (can be made a few days in advance and refrigerated). Serve at room temperature with a small scoop of maple or flavoured ice cream per serve and candied pecans (or any other nut) roasted or candied.

Serve with L’OR Sontuoso espresso – floral, nutty and uplifting, it’s the perfect coffee match to this beautiful dish. Available from supermarkets,

$8.49 for a pack of 10.

New Zealand Kettle Korn’s latest flavour is Sour Cream and Chives. Like all NZ Kettle Korn products it’s allergy-friendly, certified dairy, gluten, soy, GMO and peanut free making it the perfect snack for just about everyone. Vegans rejoice – you read that right, it’s a dairy-free sour cream and chives. New Zealand Kettle Korn is an official Eat My Lunch partner donating more than 100,000 bags and $40,000 to the school lunch programme to date. The new Sour Cream and Chives flavour $3.49 is available now at supermarkets nationwide.

■ TO submit a new product for this column contact Belinda Kerr, The Dominion Post, level 7, Spark Central, 42-52 Willis St, Wellington, 6011; or PO Box 3740,

Wellington, 6140. Or email: