Ingredients (1 drink) 

• 30 mL Sea Buckthorn Shrub
• 40 mL gin (or botanical non-alcoholic spirit)
• 80 mL chilled sparkling water 
• 1 tsp honey (optional for added sweetness)
• Ice Lime peel + herb sprig for garnish   

Instructions 

1. Dissolve the honey in the Sea Buckthorn Shrub if desired.  
2. Fill a large glass with ice to fully chill it 
3. Pour in the Sea Buckthorn Shrub then add gin if using. Stir gently to combine. 
4. Top slowly with sparkling water (mocktail) or sparkling wine (cocktail), pouring gently to preserve bubbles. 
5. Give one light stir to integrate everything without flattening the carbonation. 
6. Squeeze lemon peel over the drink, then drop it in. 
7. Garnish with thyme sprig for finish.

Ingredients (serves 2–4) 

• 2–3 large, ripe tomatoes
• 2 tbsp olive oil
• 1 tbsp vinegar
• Salt, to season
• Forager’s Candy, to taste
• Fresh basil or other herbs, torn
• Edible flowers (optional) 

Instructions 

1. Slice the tomatoes into thick, even slices. Arrange them on a serving plate, slightly overlapping if needed. 
2. Drizzle the tomatoes generously with olive oil and vinegar. Season with salt, allowing the tomatoes to sit for a few minutes so they begin to release their juices. 
3. Scatter pieces of Forager’s Candy over the tomatoes, distributing them evenly so each bite gets a little of its sweetness and texture. 
4. Tear the basil and scatter it over the top, along with any fresh herbs you’re using. 
5. Finish with edible flowers, if desired. 
6. Drizzle with a final touch of olive oil and serve immediately, while the tomatoes are fresh and juicy. 

Ingredients (serves 2–4) 

• 400 g mixed stone fruit (peaches, plums, apricots, etc)
• Skewers (wooden or metal; if wooden, soaked for 20–30 minutes) 
• 2 tbsp Strawberry Rhubarb Tamari
• 1 tbsp honey
• 1 tsp lime juice
• 1 tbsp olive oil
• 1 cup thick yogurt or labneh
• 4 tbsp crushed almonds
• 2 tbsp fresh mint or basil, torn
• Salt and pepper, to season 

Instructions 

1. Cut peaches, apricots, and plums into large wedges. You want them sturdy enough to hold on a skewer without falling apart. Thread them onto skewers. 
2.  In a small bowl, whisk together the strawberry rhubarb tamari, honey, lime juice, and olive oil.  
3. Heat a grill or grill pan to medium-high. Brush the fruit lightly with a bit of the glaze before grilling. Grill skewers for about 1–2 minutes per side. You’re looking for light char marks and softened edges, but not fully soft. If you do not have a grill, you can also pan fry them on a hot pan.  
4. As soon as they come off the grill, brush or drizzle with more of the glaze so it soaks into the warm fruit and becomes slightly sticky. 
5. Spread yogurt or labneh onto a serving plate or shallow bowl. Season with salt. 
6. Lay the warm skewers over the yogurt/labneh. Top with the herbs and crushed almonds.  

A rich, dense cheesecake made with Poppy Seed Praline for a deep, nutty sweetness and a subtle toasted bitterness. The praline folds into the cream cheese base to create a smooth, creamy cake with the familiar tang of cheesecake and the rounded, caramelized flavor of toasted poppy seeds.

Yield: 1 cake, approximately 600 g

Ingredients

• 290g cream cheese
• 100g powdered sugar
• 3 eggs
• 145g Poppy Seed Praline
• 9g flour

Steps

1. Bring the cream cheese to room temperature. Beat on medium speed until completely smooth and lump-free. Cold cream cheese will leave lumps in the batter that will not bake out.
2. Add the powdered sugar and mix on low until just combined. Avoid overbeating to keep air incorporation minimal.
3. Add the eggs gradually, mixing on low until just incorporated. Scrape the bowl thoroughly as needed to keep the batter smooth and even.
4. Fold in the Poppy Seed Praline until fully homogenous. Scrape the bowl well to ensure the praline is evenly distributed through the cream cheese base.
5. Sift in the flour and fold gently until no dry streaks remain. Do not overmix once the flour has been added.
6. Scale approximately 1300 g batter into a lined cake ring or springform pan.
7. Bake in a water bath at 155°C / 310°F until the center is just set with a slight wobble. The internal temperature should reach approximately 68–70°C. Start checking at 45 minutes.
8. Turn off the oven and leave the door slightly ajar for 30 minutes. Remove the cake and cool to room temperature, then refrigerate for a minimum of 6 hours before unmolding.

Notes

Texture: The flour content is intentionally low, giving the cheesecake a dense, creamy set rather than a cakey crumb.

Water bath: Essential for even heat and to help prevent cracking. Use a double layer of foil around the pan if baking directly in water.

This dessert is our team’s favorite. Our take on the classic British Sticky Toffee Pudding, we use ryeso in both the date cake and the toffee sauce to add touch of savory, floral, and malty notes and balance the richness from the butter and sugar.  

DATE PASTE:

Ingredients 

• 155g dates, pitted
• 240g water
• 2g baking  soda 

Method 

1. Combine in small pot, bring up to a simmer and cook until the dates are broken down over a low heat, approximately 10 minutes.  Blend thoroughly  until a homogenous paste is achieved. Reserve.  

DATE CAKE:

Ingredients

• 100g unsalted butter, room temperature
• 150g light brown sugar
• 3 large eggs, room temperature
• 350g date paste
• 65g Ryeso
• 225g flour, AP
• 2g baking powder 
• 3g salt 

Method 

1. Preheat the oven to 175C, and grease a 9” x 9” baking pan with butter.  
2. In a mixer, cream the butter and sugar together until light and fluffy. Add in the eggs one at a time, whisking on low speed. Add the date paste and the Ryeso into the mixer and mix on low speed until fully incorporated. 
3. Combine the dry ingredients together. Remove the mixing bowl from the mixer and using a spatula, fold the dry mixture into the wet, being careful not to overwork and deflate the mixture.  
4. Pour the cake batter into the cake pan and bake for 20-30 minutes or until a cake tester comes out clean.  

RYESO TOFFEE SAUCE

Ingredients

• 200g granulated sugar
• 125g unsalted butter
• 55g Ryeso
• 440g heavycream
• 30g bourbon whisky 

Method 

1. In a shallow pot heat the the sugar slowly over medium high heat until a dark amber color.  Reduce the heat to low, and add in the butter and Ryeso all at once, whisking constantly. Add in the cream in batches, the toffee will set into a solid mass, this is normal, continue to add in the cream and whisk thoroughly over the heat and the mass will melt eventually. Reduce the sauce to the desired consistency, and add in the bourbon at the last minute, so as not to cook out too much of the flavor and alcohol.  

TO SERVE

While the cake and sauce are still warm, prick the top of the cake with a fork all around and pour about a third of the sauce to allow some of it to steep into the cake itself. Return the cake to the oven if necessary. Cut the cake into 3 x 3 squares and serve with a generous amount of sauce and a scoop of vanilla ice cream.

You can’t get more Nordic than leeks and rye. In this recipe, use the malted depth of ryeso to develop a warm, comforting side dish.

Ingredients

• 4 medium leeks (white and light green parts only), halved lengthwise and rinsed thoroughly
• 2 tbsp extra virgin olive oil
• 1 small shallot, finely minced
• 1 tsp garlic, minced
• 1 tbsp Ryeso
• 120 ml vegetable stock or water
• 1 tsp fresh thyme leaves
• 1–2 tsp lemon juice, to finish
• 1 tsp orange zest, to finish
• 2 tbsp toasted hazelnuts, roughly chopped
• Freshly ground black pepper
• Salt, to taste

Method

1. Heat olive oil in a wide sauté pan over medium heat. Place leeks cut-side down and sear gently for 2–3 minutes until lightly golden. Flip and sear the other side for 1–2 minutes. Remove leeks and set aside.
2. In the same pan, add shallots and sauté over medium heat until fragrant and translucent. Then add the garlic and cook for a further minute.
3. Lower heat slightly. Stir in Ryeso with a splash of stock or water to dissolve. Scrape up any fond from the pan.
4. Return the leeks to the pan, cut side up. Add remaining stock so it comes about halfway up the leeks. Sprinkle with thyme. Cover and simmer gently for 15 minutes, until tender but still holding shape.
5. Remove lid and cook another 2–3 minutes to reduce liquid slightly. Stir in lemon juice and adjust seasoning with black pepper. Season with salt to taste.
6. Arrange leeks on a platter or plate. Spoon a little of the braising liquid over. Finish with optional toasted hazelnuts or breadcrumbs for crunch, and orange zest.

This Korean-inspired rice bowl shines with mushrooms glazed in cep tamari, seasonal vegetables and a fried egg for good measure.

Ingredients:

Rice base

• 300 g short-grain white rice
• 360 ml water
• 5 ml toasted sesame oil

Sautéed mushrooms

• 200–250 g mixed mushrooms (shiitake, oyster, cremini), sliced or torn
• 1 tbsp neutral oil
• 1 tsp cep tamari
• 1 tsp mirin
• Freshly ground black pepper

Vegetable add-ons

• 300 g spinach
• A few drops sesame oil
• 1 medium carrot, julienned
• 200 g soybean sprouts
• 1 garlic clove, minced
• Neutral oil
• Salt, to taste

Fried Eggs

• 2 eggs
• Neutral oil

Gochujang–Cep Tamari Sauce

• 1 tbsp gochujang
• 1 tbsp cep tamari
• 1 tsp rice vinegar
• 1 tsp sesame oil
• 1 tsp honey
• Water, as needed to loosen

To finish

• Toasted sesame seeds
• Sliced spring onions

Method:

1. Cook the rice: Rinse the rice until the water runs mostly clear. Cook using your usual method (rice cooker or stovetop) until tender. Fluff gently and season with just a few drops of sesame oil. Keep warm.

2. Prepare the spinach: Bring a pot of water to a boil. Salt lightly and blanch the spinach for 20–30 seconds until just wilted. Transfer to cold water to halt cooking process, then squeeze very dry. Chop lightly and season with a pinch of salt, minced garlic, and a few drops of sesame oil. Set aside.

3. Cook the bean sprouts: Blanch the sprouts in boiling water for about 1 minute until tender but still crisp. Cool under cold running water and drain well. Season with salt and minced garlic. Set aside.

4. Cook the carrots: Heat a small pan over medium high heat with some neutral oil. Slightly sauté the carrots (2-3 minutes) until just tender but still bright. Season with salt and set aside.

5. Make the cep tamari mushrooms: Heat a pan over medium-high heat with the neutral oil. Add mushrooms in a single layer and cook without stirring until deeply browned. Toss and continuecooking until moisture evaporates and edges are crisp. Deglaze with the cep tamari and mirin, letting it reduce until the mushrooms are glossy. Finish with black pepper and remove from heat.

6. Mix the sauce: In a small bowl, whisk together gochujang, cep tamari, rice vinegar, sesame oil, and honey. Add water a teaspoon at a time until the sauce is coating consistency but not thin. Taste and adjust to your liking.

7. Fry the eggs: Heat a small pan on medium high heat and add neutral oil. Fry the eggs sunny-side up, keeping the yolks runny and the whites just set. Use a higher temperature if you like your sunny side up eggs crispy.

8. Assemble: Divide the hot rice between two bowls. Arrange the mushrooms, spinach, carrots, and bean sprouts in distinct sections over the rice. Top each bowl with a fried egg. Spoon the gochujang–cep tamari sauce over the rice or serve it on the side. Finish with sesame seeds and spring onions
and enjoy!

The king of the winter lettuces, radicchio’s bitterness is complemented by the sweet and savory depth of cep tamari and touch of acid from fresh lemons.

Ingredients

For the salad

• 400 g radicchio, torn into bite-size pieces
• 1 endive, leaves separated and torn
• 2 tbsp chives, finely sliced
• 60 g toasted pistachios, roughly chopped
• 1 handful of crunchy pita chips (optional)

For the dressing

• 5 Medjool dates, pitted
• 80 ml warm water
• 3 tbsp extra-virgin olive oil
• 1 tbsp cep tamari
• 1 tbsp fresh lemon juice
• Freshly ground black pepper
• Salt, to taste

Method:

1. Combine the dates with the warm water and blend on a food processor until purée consistency.
2. In a mixing bowl, combine date purée, olive oil, cep tamari, lemon juice, black pepper, and salt. Whisk thoroughly until everything is homogenous.
3. In a large mixing bowl, add the radicchio, endives, chives, pistachios, and pita chips. Pour in the dressing and toss well until everything is incorporated. Transfer to a serving bowl and enjoy!

This deeply chocolate-forward powder made with Mesoamérica cacao is the product of ancient agroforesty systems that preserve biodiversity. Simply whisk with warm milk or water for a rich, complex cup—whether taken classic, with espresso, or finished with whisky and orange peel.

CLASSIC HOT CHOCOLATE

A traditional-style hot chocolate, whisked with milk and sugar to highlight the depth of Mexican cacao.

Ingredients (for 2 cups):

• 50 g Hot Chocolate Powder
• 80 g water
• 120 g full fat milk
• 5 g sugar

Method:

Heat up the water and milk in a pot to a gentle simmer. Add the hot chocolate powder and sugar, and whisk until everything is fully melted and combined. Make sure to whisk constantly to prevent the milk from scorching. Transfer to cups and enjoy!

MOCHA

Hot Chocolate Powder and espresso combine to create a European-café-style mocha, finished with a touch of cinnamon.

Ingredients (for 2 cups):

• 50 g Hot Chocolate Powder
• 2 shots espresso (60 ml)
• 140 g full fat milk
• 5 g brown sugar
• Sprinkle of cinnamon powder

Method:

Heat up espresso and milk in a pot to a gentle simmer. Add the hot chocolate powder and brown sugar, and whisk until everything is fully melted and combined. Make sure to whisk constantly to prevent the milk from scorching. Transfer to cups and sprinkle with cinnamon powder.

BOOZY HOT CHOCOLATE

A nightcap version of hot chocolate, enriched with whisky, maple syrup, and orange peel.

Ingredients (for 2 cups):

• 50 g Hot Chocolate Powder
• 2 shots bourbon or whisky (50 ml)
• 50 g water
• 120 g full fat milk
• 5 g maple syrup
• 1 strip orange peel

Method:

Heat up milk and water in a pot to a gentle simmer along with the orange peel. Add the hot chocolate powder and maple syrup, and whisk until everything is fully melted and combined. Make sure to whisk constantly to prevent the milk from scorching. Turn off heat, and add the bourbon and stir. Remove orange peel, and transfer cups and enjoy!