Equal parts De Winkel natural yoghurt and self raising flour along with whatever flavours you want to knead into the dough as easy as that.

Cassava cheese bread rolls filled with 3 cheese cream, & tamarillo hot sauce.

A great way of getting a double use from your yoghurt; Strain the yoghurt to separate the whey and create Labneh ‘yoghurt cheese’.

Mainland Egmont Cheese has a mild cheddar saltiness with a sweet and subtle nuttiness, this flavour carries well making it perfect for baking as a topping or ingredient.

Rēwena is a traditional Māori bread. A simple and easy potato sourdough that is super versatile, with a great story and provenance to boot.

To make a simple, quick and cost-effective gnocchi I have used labneh. Simply hang your Dewinkel Natural Unsweetened Yoghurt overnight and use this as a substitute for ricotta with a point of difference and a little wow factor.

Flaky and cheesy pastry triangles filled with slow-cooked beef cheek and grated Egmont cheese.

Everybody loves a modern classic and it doesn’t get much more kiwi classic than lamb shank and kumara.

These unique pastry cases are a perfect solution – they do not require any blind baking as they rise during baking & collapse in the middle on cooling which gives the tart case a perfect centre to pipe a variety of different fillings into.

The peanut butter mousse also makes a great filling in an éclair or as a layer in a gateau – to remove the peanut as an allergen you can simply exchange the peanut butter for ingredients such as Nutella, caramel or chocolate ganache.

This is a comforting ‘old school’ recipe that I wanted to bring back & showcase with a unique twist – thoughts of my mum baking roulades for family dinners & tussling over the largest slice always brings fond memories.

This is a fantastic way to utilise any left-over baked croissants by simply adding value with a unique and delicious twist – how can anyone resist a buttery croissant filled with creamy baked cheesecake and toasty crumble?