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!

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.)

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


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


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:

Winter Warmer Recipes – Facebook Winners Recipes

We recently ran a competition through our Facebook page . 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
Grease and flour 8″ round springform pan.
Preheat oven to 190 celsius
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!”

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
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.


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!!

pure delish now fuelling top cyclist Ethan Mitchell…

we are happy to be fuelling via pure delish products top NZ track cyclist Ethan Mitchell.  Ethan has competed at the recent London Olympics in the men’s team sprint and has also attended the 2010 Commonwealth Games.  He has received Gold, Silver and Bronze medals at World Cup events and Silver and Bronze at World Championships in the team sprint.

Ethan is currently competing at the World Championships in Bolivia and will be off to the Commonwealth Games later this year, follow his progress on his facebook athletes page…