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Recipe created by Tess Eden. Whittaker’s has released their Oat Milk 42 per cent cocoa chocolate proudly made with locally sourced Harraways oats. This delicious new addition to Whittaker’s permanent range is the result of nearly two years’ work perfecting the recipe and applying a bit of

Whittaker’s is proud to release Blondie, its new caramelised white chocolate block, which is a natural blend of toasted caramel and milk flavours, with a smooth buttery finish. The chocolate is caramelised in an authentic way by heating the ingredients to the perfect high temperature

Recipe created by @kitchenoftreats INGREDIENTS 1 pouch Whittaker’s Cocoa Pods® 3-4 varieties Cheese (Camembert/Brie, Gouda, Blue, Cheddar etc) 1 tub Fruit paste 2-3 varieties Crackers (or sliced baguette) 3-5 varieties Summer fruit (strawberries, blueberries, grapes, sliced pear, pomegranate) Dips (hummus) Olives Cured meats (prosciutto & salami) Nuts (almonds, peanuts, cashews) Comb honey METHOD Begin by placing your wrapped cheeses down on the board.Place

PREP TIME: 20 mins COOK TIME: Up to 1hr SERVINGS: 10 INGREDIENTS 3 medium very ripe bananas, mashed 2 eggs 1 ¼ cups castor sugar ½ cup neutral oil ¼ cup milk 1 teaspoon vanilla 1 teaspoon baking soda 1 ¾ cups flour 1/3 cup desiccated coconut (optional) 1x 100g block Whittaker’s Canterbury Hazelnut, roughly chopped 100g roasted hazelnuts, roughly chopped METHOD Preheat oven to 180°C fan bake.Line a 9x5 inch loaf pan

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