Tip Top and Whittaker’s create new ice cream range: Is it any good?

It sounds like a sure fire hit: Two iconic Kiwi food brands joining forces to make a new range of chocolate ice creams.

The Herald Lifestyle team got their hands on the creations, not due in the shops until Monday.

As you might imagine, it was extremely difficult to find volunteers, but seasoned taste tester Storme Hitaua eventually agreed, roping in fellow Flava host Sela Alo.

Herald social media producer Eleanor Barker, of chocolate brownie mayo fame, also stepped up to the plate

Are these fancy new creations wrapped in swirling galactic packaging the best thing since Whittaker’s K Bar? Here’s what our panel had to say.

1. Chocolate, salted caramel, pretzel and 62 per cent cocoa dark chocolate

Initial reactions are a round of satisfied nods and, uttered through a gooey mouthful, a “that is real good”.

Big fans of the chocolate and salted caramel, this was Storme and Sela’s favourite of the three.

2. Coffee, chocolate, cacao nib and 35 per cent cocoa creamy milk chocolate

While this was the least popular among our taste testers, they agreed anyone chasing that coffee ice cream note will be into this one. The coffee flavour is certainly pronounced and on the bitter side, rather than sweet.

3. Vanilla, salted maple, cashew praline and 33 per cent cocoa creamy milk chocolate

Eleanor’s favourite of the three, she deemed it an ice cream with impressive complexities with a pleasing amount of salt.

So if you’re looking for an ice cream for summer that’s without a doubt delicious and also free of nasties such as palm oil, our panel reckon these are your best bet.

Popping up and sticking around
While many collab food products are created for a limited time, this ice cream range is here for good.

But if you’re after a taste as soon as possible, two pop-up stores are giving away thousands of the new ice creams for free.

• Auckland Tip Top Whittaker’s #Happimess Pop-Up: 21A Remuera Rd, Newmarket, Auckland. 22 September from 12pm
• Wellington Tip Top Whittaker’s #Happimess Pop-Up: 142 Lambton Quay, Wellington. 27 September from 12pm

NZ Herald

Foodstuffs gobbles six months of Hawke’s Bay organic ice cream in one sitting

Hastings’ iconic ice cream maker Rush Munro’s is going national, after a leading supermarket chain gobbled up six months of supply in one sitting.

Just one month after Hastings-based Rush Munro’s started a new organic product range, sales representatives offloaded 34,300 tubs of ice cream at their first pitch to Foodstuffs NZ, which owns the New World, Pak’nSave and Four Square supermarket chains.

Baked rice cake with leeks and cheese and spicy tomato sauce

This is a bit of an all-season dish, good cold in the summer and hot in the winter. It may be too prosaic to describe this as a frittata made with boiled rice — it is much better than that. All it needs is a simple green vegetable like green beans or sweet-stem broccoli to go with it.

For the spicy tomato sauce
3 Tbsp Extra virgin olive oil
1 Onion, finely chopped
1 Cinnamon stick
3 Garlic cloves, finely chopped
1 pinch Chilli flakes, or use more to taste
2 cans Chopped tomatoes, approx. 800g
2 Tbsp White wine vinegar
1 Tbsp Sugar
1 handful Coriander, coarsely chopped
For the rice cakes
200 g Risotto rice, or paella rice
3 Tbsp Extra virgin olive oil
1 Small onion, finely chopped
3 Garlic cloves, finely chopped
1 stick Celery, thinly sliced
2 Leeks, white part only, thinly sliced
5 Eggs, lightly beaten
1¼ cups Grated tasty cheese
½ cup Parmesan cheese, fresh, finely grated
3 Tbsp Chopped parsley

Directions

To make the spicy tomato sauce

Heat the oil in a frying pan over moderate heat and add the onion, cinnamon, garlic and chilli flakes. Fry gently, without browning for 10 minutes or until the onion is soft.
Add the tomatoes, vinegar and sugar, mix well, bring to the boil and simmer for 15 minutes or until thick like chutney.
Discard the cinnamon stick. Taste and season with salt and freshly ground black pepper.
Cool to room temperature and stir in the coriander just before serving.
To make the rice cakes

Heat the oven to 200C. Line a 24cm diameter springform cake tin with baking paper.
Bring a large saucepan of salted water to the boil. Add the rice and boil 10 minutes. Drain well and cool.
Heat the oil in a deep frying pan and add the onion, garlic, celery and leeks. Fry gently, without browning for 15 minutes or until the onion and leeks are soft. Remove from the heat and spoon everything into a large bowl.
Add the cooled rice, eggs, cheeses and parsley. Mix well, taste and season with salt and freshly ground black pepper.
Pour the mixture into the paper lined cake tin and place in the oven for 40 minutes or until well set. If the top gets too brown, cover with foil until done.
Remove from the oven and then remove to a serving platter. (Remove the paper by inverting the cake onto a plate, peeling off the paper then inverting it again onto the serving platter.)
Serve in wedges, hot or warm, with the tomato sauce.

Bite