Feijoa frenzy!
Yes, it’s that time of year again – hooray! There is a tremendous amount of pleasure and a little nostalgia to be had from eating them fresh, simply scooped from a teaspoon. They also make fantastic wine, add aroma and bite to fruit salads and are crowd-pleasing baked into cakes, crumbles and stunning tarts. Here at Syrup we’re on the hunt for some outstanding Feijoa recipes to share with you so watch this space! We talk about Feijoa’s in the Autumn issue of Syrup which is due out very soon!
Syrup Autumn update
We’ve almost completed Syrup autumn, its our best publication yet and promises to be a real show stopper! We go to print this week, its been alot of hard work but we’ve loved every moment – who wouldn’t when it involves luscious recipes, stunning imagery and meeting some reknown foodie folk. We’ll let you know as soon as it’s available.
We’ve recently enjoyed some great festivals in Tauranga – the food & wine, the ethnic food (this was really outstanding and jam packed with people) and the Jazz festival which was once again a great even.
NEW WEBSITE
Our resident Syrup chef – James Broad has launched his website (very cool) www.cuisineconcepts.co.nz. Be sure to check it out and keep and eye on it as there are lots of things to be added on a regular basis including video footage of his popular cooking classes.
view previous blog posts and recipes »