Author Archives: Amanda

creamy chia bircher with tropical fruit

creamy chia bircher with tropical fruit

Makes 4

Ingredients
2 cups of creamy chia bircher & porridge
1 cup milk, add more if desired
1 cup coconut yoghurt
2 bananas, sliced
2 passionfruit
1/4 cup coconut chips, toasted

Method

In a bowl, combine creamy chia bircher & porridge and milk. Cover and set aside for 20 minutes.

In a small saucepan, over a low heat, toast coconut chips until golden brown.

Divide bircher between 4 bowls. Top with coconut yoghurt, sliced banana, passionfruit pulp and toasted coconut.

 

Kaz Staples recognised in New Year Honours List for her contribution to the Food Industry.

We were so excited and proud to hear that our AMAZING founder & owner, Kaz was recognised in the New Years Honour’s List for her service to the Food Industry.

Kaz has tirelessly poured her heart and soul into building pure delish from a small seasonal festive cake business in 1997 through to the flourishing enterprise it is today, employing around 30 staff and still handmaking our range of super-premium cereals, snack bars, biscuits/bites and slabs. While pure delish has undergone substantial growth over the past decade, what hasn’t changed is Kaz’s determination to ensure the business holds true to its core values – operating the business with integrity, looking after the health and well-being of staff, leading innovation and pushing the boundaries in their chosen categories.

“It has been an incredible journey so far with a lot of amazing people who have come along for the ride
and played a huge part in growing the business to where it is today.”

For more information about Kaz & the other amazing New Zealander’s recognised this year, click the link below. https://dpmc.govt.nz/honours/lists/ny2019-mnzm#stapleska

raspberry & maple nut nograin-ola festive bark

raspberry & maple nut nograin-ola festive bark

Ingredients
raspberry & maple nut nograin-ola
white chocolate, roughly chopped
dark chocolate, roughly chopped
dried rose petals (optional)

 

Method

Line two baking trays with baking paper.

Place roughly chopped white and dark chocolate in two separate heat-proof bowls.Place bowl of dark chocolate over a pot of simmering water and gently melt, make sure the base of the bowl isn’t touching the water.

Pour melted chocolate onto one lined baking tray. Top with half of the raspberry & maple nut nograin-ola and rose petals and refrigerate until firm.

Repeat above steps with white chocolate.

Once chocolate hashardened, snapinto pieces.

For an extra indulgent dessert, serve your bark on scoops of vanilla bean ice cream.

raspberry & maple nut nograin-ola festive parfait

raspberry & maple nut nograin-ola festive parfait

Serves 4

Ingredients
raspberry & maple nut nograin-ola
2 cups whipped cream
2 cups vanilla bean coconut yoghurt
raspberries
handful of pomegranate seeds

 

Method

In a large bowl, gently fold the whipped cream into the coconut yoghurt. Take a handful of raspberries, mash slightly and add to cream

In 4 – 6 tumblers, spoon layers of raspberry & maple nut nograin-ola, cream & coconut yoghurt and fresh raspberries.

Top with extra raspberries and pomegranate seeds.

spiced apple fig & walnut slab with caramel sauce

spiced apple fig & walnut slab with caramel sauce

Ingredients

1 cup granulated sugar

1/4 cup water

3/4 cup cream

25 grams butter, cubed

2 cups of whipped cream

1 spiced apple fig & walnut slab

Method

Dissolve sugar with water in a saucepan over a moderate heat. Increase the heat and simmer for 8 – 10 minutes or until golden brown. Do not stir as sugar will crystallise. In a separate saucepan, gently heat the cream, do not boil. Once the caramel is golden brown, remove from heat and carefully pour in the hot cream. Return to the heat and stir until well combined. Add the butter and salt and cook until butter melted and sauce is glossy.

grilled nectarines with yoghurt & tropical mango nut crunch

grilled nectarines with yoghurt & tropical mango nut crunch

Serves 4 

Ingredients

4 nectarines, quartered, stone discarded

1 tablespoon olive oil

2 tablespoons honey

1 tablespoon lemon juice

11/2 cups greek yoghurt

11/2 cups tropical mango nut crunch

Method

Bring the grill to a medium/high heat.

Toss nectarine pieces in olive oil and grill on both sides until golden brown. Remove from heat and gently toss in a bowl with lemon juice and honey.

Serve nectarines with greek yoghurt and tropical mango nut crunch

peach and pecan, ginger & coconut nograin-ola parfaits

peach and pecan, ginger & coconut nograin-ola parfaits

Serves 4 

Ingredients

700g peaches, roughly 4

40g butter

4 tablespoons caster sugar

1 teaspoon vanilla bean paste

300g pecan, ginger & coconut nograin-ola

3/4 cup Greek yoghurt

Method

Remove stone from peaches and cut each into 8 segments.

Place the butter, caster sugar, vanilla bean paste and peach segments in a non-stick sauté pan over a low heat. Fry for 15 – 20 minutes or until fruit has softened and a sticky caramel glaze has formed on the outside. Turn regularly to avoid burnt spots. If glaze begins to catch, add a tablespoon of boiling water to loosen. Remove from heat and let cool slightly.

Serve peaches in glasses layered with pecan, ginger & coconut nograin-ola and Greek yoghurt.

choc nut nograin-ola bliss balls

choc nut nograin-ola bliss balls

Ingredients

1 1/2 cups desiccated coconut

250 grams 50% dark chocolate

400 grams choc nut nograin-ola

1/2 teaspoon salt

3 tablespoons smooth peanut butter

2 teaspoons honey

40mls coconut oil, melted, plus extra if needed

Desiccated coconut and dehydrated raspberries to coat

Method

In a large non-stick fry pan over a low/medium heat, toast coconut until golden, stir frequently. Set aside to cool completely.

Roughly chop 80 grams of chocolate, set the remaining 170 grams aside. Place in a food processor along with the choc-nut, salt and cooled toasted coconut. Blitz for 2 minutes or until a rough crumb forms. Add the smooth peanut butter, honey and coconut oil. Process for 1 minute or until well incorporated.

Line a baking tray with baking paper.

Scoop a small spoonful of mixture into your hand, using your four fingers and palm, gently press the mixture into a ball. Do not roll the mixture between two palms, the ball may crumble. If mixture is too dry, add a little extra coconut oil and mix well. Place balls onto the lined baking tray and repeat with remaining mixture. Chill balls in the refrigerator for 1 – 2 hours or until hard.

Melt remaining 170 grams of chocolate in a large heat-proof bowl over a pot of simmering water, make sure the base of the bowl isn’t touching the water. Once melted, remove from heat.

Dip balls into melted chocolate then, back onto the baking tray. Sprinkle some with crushed dehydrated raspberries and others with desiccated coconut. Chill for 1 hour or until chocolate has hardened.

grilled nectarines with yoghurt & crunchy muesli with flakes

grilled nectarines with yoghurt & crunchy muesli with flakes

Serves 4

Ingredients

4 nectarines, quartered, stone discarded

1 tablespoon olive oil

2 tablespoons honey

1 tablespoon lemon juice

11/2 cups greek yoghurt

11/2 cups crunchy muesli with flakes

Method

Bring the grill to a medium/high heat.

Toss nectarine pieces in olive oil and grill on both sides until golden brown. Remove from heat and gently toss in a bowl with lemon juice and honey.

Serve nectarines with greek yoghurt and crunchy muesli with flakes

 

raspberry & maple nut nograin-ola breakfast parfait

raspberry & maple nut nograin-ola breakfast parfait

Serves 4

Ingredients
250g strawberries, stalk removed and halved
300g rhubarb, cut into 2cm pieces
3 tablespoons caster sugar
Seeds from 1 vanilla pod
250g raspberry & maple nut nograin-ola
2 cups full fat greek yoghurt 

 

Method

Preheat oven to 180ºC and line a baking tray.

In a large bowl, toss together strawberries, rhubarb, sugar and vanilla seeds. Pour on to baking tray and bake from 15 – 20 minutes until fruit has softened. Set aside to cool slightly.

In 4 glass tumblers, spoon layers of raspberry & maple nut nograin-ola, Greek yoghurt and stewed fruit.

passionfruit crunch ancient grain-ola breakfast cups

passionfruit crunch ancient grain-ola breakfast cups

Ingredients

2 cups pure delish passionfruit crunch ancient grain-ola
1/4 cup + 1 tbsp coconut oil
1/4 cup honey or maple syrup

Filling
We used greek yoghurt (but coconut yoghurt would work just as well) and topped with seasonal fruit!

Method
Pre-heat oven to 180
Place pure delish passionfruit crunch ancient grain-ola in a large bowl, set aside
Melt coconut oil and honey in a small saucepan over a low heat
Pour melted oil & honey over grain-ola and stir to coat well
Place spoonful’s of the mixture into greased tart tins, using the spoon to press in as much as possible
Bake for around 15 minutes, checking to ensure they don’t brown too quickly
remove from the oven and working quickly press into the tin using the back of a spoon a second time
Allow to cool completely before removing from the tins
Add spoonful’s of the yoghurt mixture into each tart and top with desired fruits!

Exciting news – our new pecan, ginger & coconut nograin-ola has arrived!!

Hot off the production line – the newest member of our nograin-ola family, pecan, ginger & coconut nograin-ola has officially been launched!  We celebrated the launch earlier this week with some of our customers, key media, and other valued guests where they were treated to an inside peek at how this delicious new product is made.  Our team loved sharing with our guests the skill, care and realness that goes into each and every pure delish product.  We finished our launch with an amazing pecan, ginger & coconut inspired smoothie bowl from the lovely ladies at The Smoothie Bowl!

If you want to try our new cereal get in quick!  It’s currently available from these few select stores, Auckland: Farro Fresh and NW Eastridge, PaknSave Ormiston, PaknSave Silverdale.  Wellington: Moore Wilson’s and NW Thorndon.

pecan, ginger & coconut nograin-ola will be rolling out to more stores over the coming weeks, if you would like to see it on shelf in your local supermarket, please ask them to stock it!!

 

Caramel poached pears with spiced apple fig & walnut slab

poached pear with our spiced apple fig & walnut slab

Serves 4

Ingredients
2 pears, peeled
250g brown sugar
500mls water
5 cardamom pods (optional)
1/2 vanilla bean pod
20g butter
1 spiced apple fig & walnut slab

Method

Peel pears leaving stems intact. Cut 5mm off the base of each pear so they can sit upright in the saucepan.

Place the pears in a small saucepan with the brown sugar, water, cardamom and vanilla bean pod. Bring to a simmer then reduce the heat to low, partially cover the pot with a lid and poach for 2 hours.

Once pears are tender and golden, remove from poaching liquid and set aside.

Boil the poaching liquid for 15 mins or until it reduces and thickens. Remove cardamom pods and vanilla bean, then
add the butter and mix to combine.

Cut pears in half and distribute between bowls, placing on slice of spiced apple fig & walnut, pour over a generous helping of syrup.

Chocolate & original chunky nut muesli cookies

Chocolate & Original Chunky Nut Muesli Cookies

Makes 20 cookies

Ingredients
125g butter
1 cup softened brown sugar
1 egg
1 teaspoon vanilla essence
3/4 cup of rolled oats
1 cup plain flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup dark chocolate, cut into chunks
2 cups original chunky nut muesli

Method

Preheat the oven to 180°C. Line 2 baking trays with greaseproof paper.

Cream butter and sugar until fluffy and pale. Add egg and vanilla essence and mix until combined.

Add the dry ingredients and mix until dough has come together.

Add the added extras and mix together with your hands – the dough will be stiff.

Roll into balls (you may need to pack them slightly because of all the nuts and seeds) and place on a lined baking tray. Gently press the cookies down slightly with the back of a spoon.

Bake for 10-12 minutes or until golden.

Grilled fruit with raspberry & maple nut nograin-ola

grilled fruit with raspberry & maple nut nograin-ola

Ingredients

4 pieces of stone fruit

1 tablespoon brown sugar

4 scoops vanilla ice cream or yoghurt

100g raspberry & maple nut nograin-ola

Method:
Pre heat BBQ hot plate or grill to medium

Cut fruit in half and remove stones.
Toss fruit with a drizzle of oil and grill on BBQ, cut-side-down, for about 4 minutes, then flip and cook a further 2 minutes, until warm through and golden.

Sprinkle with brown sugar and cook for a further 30 seconds each side, until caramelised.

To serve:

Place fruit into bowls & top with vanilla ice cream or yoghurt and sprinkle with raspberry & maple nut nograin-ola.

Creamy chia bircher & berry layers

creamy chia bircher & berry layers

Ingredients
½ cup creamy chia bircher & porridge
¼ grated apple (skin on)
raspberry chia jam (see recipe below)
coconut or greek yoghurt
coconut water
nuts & seeds (whatever you have)
handful of berries (blueberries or strawberries)
shredded coconut
freeze-dried raspberry (optional)

 Raspberry Chia Jam
2 cups frozen raspberry
2 tbsp water
1 tbsp honey
3 tbsp chia seeds
(put all in a pot and boil over medium heat, stirring frequently until mixture thickens.store in an air tight container in the fridge and will keep for around 2 weeks.)

Method:
Put creamy chia bircher & porridge and the grated apple in a bowl and cover with coconut water and a lid (could use glad wrap) and place in the fridge for 15mins. Pull out and stir.

In a glass cup/jar begin layering – You can do this in any order and use many alternatives. We started with a dollop of the raspberry chia jam, followed by fresh blueberries, then a dollop of coconut or greek yoghurt, then spoon in bircher mix, another dollop of raspberry Chia Jam, topped with a small amount of nuts & seeds, shredded coconut, fresh Strawberry and crumbled freeze dried raspberry (optional)

 

 

 

 

 

Thanks for coming to see us at the Wellington Food Show!

Thanks for coming to see us at the recent Wellington Foodshow.  We hope you enjoyed the show, tasting things you’ve never had before along with sampling some of our pure delicious-ness that you may have seen but not tried.

We have drawn the winner of a fantastic pure delish hamper from the people who signed up to our VIP database at the show, and the lucky winner is… Emma Atkins!!

Hamilton Food Show

 

To everyone who came to visit us at the ‘Great NZ Food Show’ in Hamilton…
Thank you so much for coming to see us and supporting pure delish! We loved to meet you all!

If you signed up to our pure delish database & to go into win a pure delish hamper, we unfortunately  had a glitch with the application used to save your entries, and have lost all your details 🙁
If you signed up, please please please get in touch with us, we would LOVE to join you up so you can stay in touch with us and keep up to date with everything pure delish & we would love to give the hamper away!

Thanks again!

Jan 20 year anniversary hamper winners

We have had SO MANY entries for our 20 year anniversary hampers! Congratulations to our January winners, Brenda Maclaurin, Paul Dobson, Paula Marin & Denise Haagh! Make sure you pick up a bag of our special edition ‘original chunky nut muesli’ to enter! We have our final 3 hampers to giveaway next month. You’ve got to be in it to win it!

Exciting things ahead

Happy New Year everyone! We hope you all had a safe & relaxing time over the holidays!
We are super excited about this year, and have got some amazing things coming up this year! Make sure you keep an eye out on our social media for what’s in store! We will be heading to the Food Shows around the country again this year, so make sure you pop in and say hi! We love meeting all our amazing customers!

December hamper winners!

I had a little help picking the winners of our 20 year anniversary hampers this month! Congratulations to our winners Joy Thorp, Alexandra Inkersell, Tania Rewi, Grant Everiss, Melanie McClintock, Ullie Aller & Kim O’connor! Make sure you keep an eye out for our limited edition bag of original chunky nut muesli for your chance to enter!

20 year anniversary hamper winners

We are excited to announce the winners of our 20 year anniversary hamper giveaway!
Congratulations to our winners, Michael Mishriki, Kate Porter, Alison Herman, Jess Russell, Keely Mauch & George Motuliki!
Make sure you pick up your 20 year anniversary bag of Original Chunky Nut Muesli to enter! We have 7 more hampers to giveaway this month!

Festive Cakes are now available

It’s that time of year again! Our famous Festive cakes are now available! Make sure you keep an eye out for them in Moore Wilson’s in Wellington and Farro Fresh in Auckland along with selected independent retailers.
Available in the following sizes, there’s one to cater for all budgets and occasions!
– 400g (perfect little gift)
– 500g round (available at Farro only)
– 550g slab
– 800g round (the perfect gift)
– 1KG

Summer Bircher Recipe

 

Thanks to our friends at The Smoothie Bowl, we have this super easy and delicious bircher recipe made using our new Creamy Chia Bircher & Porridge!

For 1 serving you will need:
½ cup pure delish Creamy Chia Bircher & Porridge
¼ grated apple (skin on)
Raspberry Chia Jam (see recipe below)
Coconut or Greek yoghurt
Coconut Water
Nuts & Seeds (whatever you have)
Handful of Berries (blueberries or strawberries)
Shredded Coconut
Freeze-dried Raspberry (optional)

Raspberry Chia Jam
2 cups frozen raspberry
2 TBSP water
1 TBSP honey
3 TBSP chia seeds
(Put all in a pot and boil over medium heat, stirring frequently until mixture thickens. Store in an air tight container in the fridge and will keep for around 2 weeks.)

Method:
Put Creamy Chia Bircher & Porridge and the grated apple in a bowl and cover with coconut water and a lid (could use gladwrap) and place in the fridge for 15mins. Pull out and stir.

In a glass cup/jar begin layering – You can do this in any order and use many alternatives. We started with a dollop of the raspberry chia jam, followed by fresh blueberries, then a dollop of coconut or greek yoghurt, then spoon in bircher mix, another dollop of raspberry Chia Jam, topped with a small amount of nuts & seeds, shredded coconut, fresh Strawberry and crumbled freeze dried raspberry (optional)…. super easy and totally deeelicious!!!

.

20 Year Anniversary

We so excited to be celebrating 20 years of innovation, pushing the boundaries and providing our customers with a range of products we are extremely proud of.

We would not be where we are today without your amazing support on this epic journey!

Over the next few months you will see on shelf a celebratory Original Chunky Nut Muesli anniversary bag. There will be opportunities to win pure delish hampers both on the celebratory bag and on our social media pages, make sure you keep an eye out!

Creamy Chia Bircher & Porridge

We have recently updated and tweaked our original Complete Blend Breakfast cereal. Our new Creamy Chia Bircher & Porridge is now available in a larger 500g bag and has a health star rating of 4.5!

While many other bircher muesli’s and porridges on the market are primarily oats with flavouring, our cereal is packed with nuts, seeds and fruit. Easy to prepare in one easy step, make sure you look out for the new bag in stores.

In addition we are also donating 50c from every bag sold to ‘Luekaemia & Blood Cancer New Zealand’ an amazing charity that is very dear to our hearts, we would love you to help us support them!

Chocolate & Original Chunky Nut Muesli Cookies

Chocolate & Original Chunky Nut Muesli Cookies

Makes 20 cookies

INGREDIENTS

125g butter
1 cup softened brown sugar
1 egg
1 teaspoon vanilla essence
3/4 cup of rolled oats
1 cup plain flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt

1 cup dark chocolate, cut into chunks
2 cups Original Chunky Nut Muesli

METHOD

Preheat the oven to 180°C. Line 2 baking trays with greaseproof paper.

Cream butter and sugar until fluffy and pale. Add egg and vanilla essence and mix until combined.

Add the dry ingredients and mix until dough has come together.

Add the added extras and mix together with your hands – the dough will be stiff.

Roll into balls (you may need to pack them slightly because of all the nuts and seeds) and place on a lined baking tray. Gently press the cookies down slightly with the back of a spoon.

Bake for 10-12 minutes or until golden.

Vote for us in the Farro ‘Best of 2016’ and be in to win!

Farro Fresh have selected their top food loving finds for 2016 – from real Italian donuts, made in Tauranga, to fresh goats curd cheese from Martinborough, to the new and totally amazing ‘Passionfruit Crunch Ancient Grain-ola’ from pure delish!!

The head office team at Farro Fresh consider, taste and deliberate over more than 200 products for selection on the shelves of Farro Fresh. The final Farro Best of 2016 list is made up of those real standout products that became instant classics and blew our taste buds.
We’re now calling on you to vote for your favourite to crown the best-of-the-best Farro People’s Choice Deliciousness Award winner 2016.
When you vote, you automatically go into the draw to WIN 1 of 3 Farro artisan selection hampers. 
Voting closes on 30 November 2016 and the winner will be announced on 5 December.
Farro best of 2016 pic
To vote please go to:  http://www.farrofresh.co.nz/best-of-2016-entry-form/

Winter Warmer Recipes – Facebook Winners Recipes

We recently ran a competition through our Facebook page https://www.facebook.com/PureDelishNZ/ . On it we asked our followers to post a recipe of their favourite winter recipe the following three were our top picks.


PAULINE BASS    wrote  “I love Pure Delish Porridge (Complete Blend Breakfast) made with almond milk, blue berries, banana and a little cinnamon……perfect on a cold winter morning”         Great recipe on how to use our Complete Blend Breakfast

 

 

 

DEBBIE SNELL  gave us an amazing recipe for “Apple crumble cake Would be magnificent with the walnut & feijoa breakfast crumble on the top”

Thanks for the very detailed recipe  – we can’t wait to test out the recipe Debbie!!

Ingredients for the cake:
¾ cup all-purpose flour
¼ cup castor sugar
1 tsp baking powder
¾ tsp ground cinnamon
⅛ tsp baking soda
⅛ tsp salt
¼ cup + 2 Tablespoons of milk
¾ tsp pure vanilla extract
¼ cup + 2 teaspoons vegetable or canola oil
1 large egg
2 or 3 medium apples, washed, peeled, cored and sliced
½ tsp ground cinnamon
1 Tablespoon apple cider vinegar
for the topping:
⅓ cup packed light brown sugar
1 tsp ground cinnamon
½ tsp salt
½ cup unsalted butter, melted and cooled
1 and ½ cup all-purpose flour
Instructions
Grease and flour 8″ round springform pan.
Preheat oven to 190 celsius
Topping:
In a medium bowl, whisk together sugar, cinnamon, salt and flour. Add melted butter and fluff with fork until mixtures creates crumbs. Set aside.
In a bowl, toss apple slices with two tablespoons of sugar, ½ teaspoon of cinnamon and the apple cider vinegar.
to make the cake:
In a medium mixing bowl, whisk together flour, sugar, baking powder, cinnamon, baking soda and salt. In a large measuring cup, mix together milk, vanilla, oil and egg. Whisk until smooth.
Add the wet ingredients to the dry ingredients and stir with a wooden spoon.
Pour the cake batter into the prepared pan.
Arrange apple slices over the batter.
Sprinkle crumb topping over the apples covering completely.
Bake the cake for 30 to 35 minutes or until the topping is golden brown.
Let cool completely in the pan.
Transfer onto a serving plate or stand. Slice and serve.
Keep in a covered container for up to 4 days.

 


TABATHIA NEWTON  Sent through a wonderful curry recipe

“heart warming Panang curry full of delicious veges and lots of ginger and garlic which are so good for your immune system in winter!”

Ingredients
400 ml (14 fl oz) tin coconut milk
250 ml (9 fl oz/1 cup) chicken stock
1 tablespoon brown sugar
1 tsp jarred lemongrass
2 garlic cloves, thinly sliced
4 cm (1 1/2 inch) piece ginger, cut into matchsticks
2 tablespoons chopped coriander
1 fresh long red chilli, thinly sliced
4 x 150 g (5 1/2 oz) skinless chicken breast fillets
2 tablespoons fish sauce
2 tablespoons lime juice
1 large carrot, shredded
115 g (4 oz/1 cup) bean sprouts, trimmed
2 spring onions (scallions), thinly sliced
3/4 cup coriander (cilantro) leaves
1/2 cup mint leaves
Steamed jasmine rice, to serve
Method
1. Combine the coconut milk, stock, palm sugar, lemongrass, garlic, ginger, coriander root and chilli in a large saucepan over medium-high heat and bring just to a simmer. Reduce the heat, add the chicken, cover and simmer very gently for 5 minutes. Uncover and very gently simmer for a further 5 minutes or until the chicken is just cooked through.

2. Remove the pan from the heat and set aside for 5 minutes. Remove the chicken from the pan and set aside for 5 minutes before slicing thinly. Set aside, covered to keep warm.

3. Meanwhile, return the poaching liquid to the boil. Boil for 5-7 minutes or until the liquid has reduced by half. Strain and discard the solids, then stir in the fish sauce and lime juice.

4. Meanwhile, combine the carrot, bean sprouts, spring onions and herbs in a bowl. Spoon the rice onto serving plates. Top with the sliced chicken, drizzle with the poaching liquid and finish with the herb mixture.

Penang chicken

 

New Recipe Primal Breakfast Mix

At Pure Delish we are all about product innovation, giving our customers what they want and not being afraid to change things up when we need to. 
With this in mind we have tweaked the recipe of one of our most loved cereals, Primal Breakfast Mix. Made from purely nuts, seeds and fruit with no added grains, sugars, flavours or preservatives. When we were told that the cherries we use in this product were about to have sugar added to better preserve them we knew we had to tweak the recipe. Now with delicious ViBERis – organic freeze-dried NZ grown blackcurrants, we have also removed the dates so the natural sugar levels have lowered.

Winner, Excellence in Innovation, Westpac Business Awards!

Earlier this week pure delish were named as winners in the ‘Excellence in Innovation’ category at the Westpac Business Awards, Central Auckland.  All of us here at pure delish are very proud of this award as it recognises the innovation in our product range as a whole and in particular the innovations we have bought to the breakfast cereal category in recent years.  We were also finalists in two other categories: Excellence in Marketing and Excellence in Business Leadership.

Choc Nut Nograin-ola – NZ Food Awards 2015 Finalist!!

Launched only 2 months ago – this brand new Nograin-ola cereal from pure delish has already been named as a Finalist at the 2015 NZ Food Awards – an amazing achievement for such a new product!  Choc Nut Nograin-ola is a rich grain free blend of 72% nuts and seeds and contains only the very best ingredients… macadamia, 70% dark real chocolate, pure Canadian maple and organic coconut…  currently available through Farro Fresh, Nosh, Moore Wilson and selected New World and Fresh Choice supermarkets it will continue to roll out to new supermarkets and independent retailers each week.  Keep up-to-date with the latest stockists through our Facebook page.

WALNUT & FEIJOA BREAKFAST CRUMBLE WINS 2014 NZ FOOD AWARDS!!

pure delish are pleased to announce that their new cereal Walnut & Feijoa Breakfast Crumble has won a New Zealand Food Awards for excellence.

Our new breakfast cereal launched at the Wellington Foodshow in May, ‘walnut & feijoa breakfast crumble’ will be moving over the next couple of months into further NZ stockists (currently available at Farro Fresh and Moore Wilsons).  This delicious cereal is made from 70% nuts, seeds and fruit and is also relatively low in sugar. Containing freeze dried feijoa slices for a real flavour hit and plenty of organic coconut (slices, sugar and oil) the latest and greatest new superfood – this cereal is a fantastic addition to our current offerings…

Love our Raspberry & Maple Nut Nograin-ola?  Look out for a new snack bar version of this coming soon!!