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Prenzel Botany

Real Prenz-ence.

prenzel There’s a lot going on for this company. They produce natural award-winning culinary products, have two stores in Auckland (Botany and Whitford), but the emphasis is on food as gifts. They literally have a basket for every occasion, but all products are available separately.

The range is substantial: infused salts (in both Garlic and Manuka), made using New Zealand sea salt; vinaigrettes, such as Citrus and Avocado, a dozen Infused Rice Bran Oils, which are exceptional in stir fries, and as replacements to standard cooking oils; a Vincon in both Red and White, which are a pre-reduced wine stocks for casseroles, marinades and all manner of sauces, and a Flambe to save you setting fire to dinner guests.

The dessert range includes Tipsy Cherries (Marlborough cherries preserved in brandy), and Tipsy Topping Mintymulu, a stunning liquid after dinner mint.

There’s also several (also) award winning liqueurs; the Limoncello is one of the best New Zealand varieties we’ve tried.
Delicatessen / Prenzel Botany

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  • I made this very nice Olive Oil, Rosemary and Honey Cake, and changed the oil to your Rosemary oil.
    3 eggs 3 cups ground almonds
    5 tblsp honey 5 tblsp Rosemary oil
    2 tblsp fresh Rosemary
    Zest of 1 lemon 1 tsp baking soda
    1 pinch of sea salt
    Preheat oven to 160c and grease tin with oil or line with baking paper, In a large bowl, combine all ingredients. Mix well.
    Put in tin and bake for 30 min. Serves 8 and keeps for 3-4 days.

    Posted on 16 July 2013 by Maxine Belcher

  • I made the Expresso bread and butter pudding, but had to change it slightly as I am Coeliac. In place of the Expresso Liquer, I used Double Choc dessert glaze, and left the Butterscotch liquer out. When cooked I mixed 1 tsp Nescafe coffee to the double choc dessert glaze and pored it over the puddings. Very nice!

    Posted on 16 July 2013 by Maxine Belcher

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