We are so excited to be part of the team offering the most amazing prize - a free Wedding.

All of this could be your and more!


We are giving away a free wedding, you get the whole 20 person package for free (valued at $4000). The catch is that the wedding has to happen on the 27th of November 2016. If you are interested click on the link for details on how to enter. http://www.allyouneedislove.co.nz/index.php/all-you-need-to-say-i-do-competition/

What a scary pair! We thought we would have a little Halloween fun and share our dark sides for this spooky photo shoot.

Our healthy Halloween treat. Spooky spider smoothies. A delicious combination of banana, orange, strawberry, passion fruit and coconut water.

Not forgetting some sweet treats! Frankenstein & Jack o Lantern fondant cupcakes.

We hope you have some fantastic Halloween fun, just like us!

Things are a little scary in the kitchen this week. We are helping you get set for some Spooky fun with Halloween cupcakes.

Available in chocolate and vanilla. So grab your broom Wellington, and fly across to the Cupcakes page to order your Halloween treats while stocks last.

www.sugarsisternz.com/cupcakes

​Christmas is just around the corner and it’s time to party. Our head chef Jo has been inspired to create a fantastic Christmas menu melding the best seasonal ingredients and holiday tradition. Why not try our new ‘Mini Turkey, Ham, and Cranberry Pies’ or ‘Mulled Wine, Pear, and Blue Cheese Tarts’. Got a sweet tooth? We have put a Christmas twist on our classic Friands and are offering up ‘Summer Fruit Tarts with Vanilla Crème Patissiere’. That will surely hit the spot. 

​Whether you need catering for a work function or at home with family and friends we can offer a selection that is sure to make your mouth water. Head on over to the new section of our website and check it out!

Be sure to check back regularly because we will be adding more tasty treats and ideas in the coming weeks. Keep a special eye out for Jo’s range of Christmas themed cakes which are shaping up to be truly amazing. Happy Holidays everybody, we hope you have a good one. 

Operation Sugar is a New Zealand Non Profit Organisation that provides free Custom made Celebration Cakes to children who are impacted by critical illness and require frequent hospitalisation. The organisation was founded in 2012 by Mum Rachel Jenkinson and is based on similar organisations across the world. The original concept started in America with Icing Smiles. The idea is simple: Rachel matches volunteer bakers to families in their area. The baker designs a cake based a simple idea from the family.  

We registered as Bakers around 18 months ago and we were excited to receive our first assignment. The concept behind this is very special to me as my own journey as a professional baker started with gifting birthday cakes so that my son with a special diet wouldn't miss out on getting some cake.  

Here is the cake we designed for a Special girl on her 9th Birthday with a love of the gym. Seeing the smile on your face when the cake was delivered was the best feeling in the world and something we can't wait to do again in the future.    For more information on Operation Sugar and their incredible work go to www.operationsugar.org.nz

.​Congratulation to Shalvi, Sugar Sisters Trainee Pastry Chef for being awarded a Silver Medal at the National Hospitality Championships.  She represented Sugar Sisters at the NZChefs 2016 National Salon, at the Auckland Food Show on the 27th July 2016

Shalvi competed in the Live Dessert Challenge in the Trainee Category.  Competitors had just 60 minutes to produce four identical desserts featuring fruit.  They were judged on the standard and quality of their food, and the efficient use of energy in creating the dish.  We loved Shalvi's recipe so much we thought we would share it with you.

Serves 4
Apple Compote
Granny Smith Apples       350gm
Cinnamon Stick                 1
Star Anise                           1
Ground ginger                   1 tsp 
Cloves                                3
Caster Sugar                     35gm
Water                                2.5 tsp

Method
1. Dice apples; Put them into a pan along with cinnamon, star anise, ginger, cloves, caster sugar and water.
2. Cover the pot, bring it to boil and then down to simmer.
3. Cook for 5 minutes until water has evaporated. Add more water if the mix is dry to prevent caramelisation of apples. Cook apples to just tender.
4. Let it cool in a colander to sieve out excess water. Place in a ring or rectangular mould.

Spiced Streusel
Standard Flour        25gm
Brown Sugar           20gm
Ground Cinnamon  ½ tsp
Rolled Oats              20gm
Whole Almonds      20gm
Ground Ginger         ½ tsp
Nutmeg                     pinch
Butter                        30gm

Method
1. Melt butter.
2. Chop Almonds and mix all the dry ingredients.
3. Add melted butter to dry ingredients and mix.
4. Bake at 170C in a lined baking tray for 6-8 minutes until golden.

The streusel can either be baked on top of the apples or deconstructed and served cold like Shalvi. Both are delicious!

Blackcurrant Coulis
Frozen Blackcurrants      300gm
Water                                 140 ml
Caster sugar                      75 gm
Lemon juice (optional)    2 tsp

Method
1. Cook blackcurrants water and caster sugar together until berries release their juices.
2. Let it cool and mix in blender until smooth.
3. Pass through sieve and reduce in saucepan if required to achieve the correct consistency. 4. Add more sugar or lemon juice to taste.


Mascarpone cream
Cream                        80gm
Mascarpone cream 80gm
Blackcurrant coulis  50 gm
Vanilla                         1/2 tsp

Method
Smoothen the mascarpone and whip cream with black currant coulis until firm. Adjust  sweetness with icing sugar if needed.

 Make it Dairy Free & Vegan:

• Replace the butter with dairy free spread or canola oil (do not heat the canola oil before adding the flour mix)
• Replace the mascarpone and cream with coconut yoghurt. 

Make it Gluten Free:

• Replace the standard flour with your favourite  gluten free flour and remove the oats
• If you are also dairy free follow the dairy free steps above

Make it Nut Free:

• Remove the chopped almonds from the streusel mix.

Last week we were honoured to provide the Catering for the Launch of Sally Eagles 2017 Dusk Collection.  Sally Eagle is a Wellington based Wedding Dress Designer, who creates vintage inspired wedding dresses, from her Central Wellington Boutique.

Her dresses are breathtakingly beautiful, and we were slightly distracted from our own role of setting up the food on arrival! Everyone woman who wears one of Sally's dresses must surely feel like an absolute Princess on her Wedding day. See her stunning creations on her website www.sallyeagle.co.nz

​Pictured here is Sugar Sister Jay, with Sally and her exquisite dresses in the background.

We set up  a wedding canapé table, with dusky colours to complement the event. All of the photos were taken by the amazing Billie Brook Photography. Billie specialises in Wedding & Portrait Photography.  See some more of her wonderful work at  www.billiebrookphotography.co.nz

The weather is cooling and it's a perfect time to play with new cake recipes and ideas. The team have been busy making and testing a new range of cakes to bring everything into 2016. We have a rule in the Sugar Sisters kitchen - everything we make has to have you reaching for more. More salad, more sandwiches, more cake!

In conventional baking we rely on eggs a lot for lift and flavour. In our vegan baking we replace these with oil and sometimes applesauce to attempt to create a similar texture and crumb. Our vegan chocolate cake is a tried and tested favourite, and so our new range starts with this great base, but we are adding some new frosting flavours and a some modern styling.

Our first creation is inspired by a fabulous recipe in Donna Hay Magazine for peanut butter popcorn. We have taken the base flavours peanut butter & maple syrup, and translated them into frosting which complement our chocolate cake recipe perfectly. For version two we made a chocolate drizzle cake. The great thing about oil based cakes is that they do not suffer too much from refrigeration, which can dry out conventional cakes. Vegan frosting can be less stable than conventional frosting at room temperature and for ease of slicing you probably need to store them in the fridge. If anyone has any vegan cravings for a flavour of cake, or a beautiful recipe you would like to share, we would love to hear from you.

For those of you not from the English Black Country, Bostin means amazing!  Try one of our Sugar Sisters favourite recipes and with a few adjustments you can make a whole variety of your favourite breads to tempt everyone's taste buds when they walk into your kitchen.

This recipe is so versatile. You can add more water and make yourself a ciabatta, use as is and make lovely soft rolls for lunch, use a little less water and give it a little longer in the oven for crispy baguettes. I think you get the picture. Lets roll up our sleeves and get cracking.




Jo's Basic Bread Recipe

700g High Grade Flour

16g Fresh yeast crumbled

16g Salt

30g Olive or Canola Oil

435 g Water




Instructions

1. Add all ingredients into a large mixing bowl. Lightly mix all ingredients with your hand until you have almost brought the mix together.

2. Start kneading you dough. Stretch the dough across the table in long movements to help develop the gluten.  If your mixture starts to seem a little wet bring it together and put your bowl over the top of the mixture.  Leave for 15 minutes and go for a cup of tea.

3. Keep kneading until your dough is stretchy and smooth and has stopped being sticky.  This can take a while - by hand this takes me around 15 minutes.  You can also do this with a dough hook and mixer on slow for around the same time.

4. Pop your dough ball into a bowl that has been sprayed with a little oil and cling film the top of the bowl to prevent air entry.

5. Leave to rise in a warm place and when it starts to give it a fold. Stretch your dough and fold it in half. Turn it 90 degrees and do the same again. This removes some of the air without affecting whole structure.

6. Repeat again. This can take a while - anything from 30 mins in summer to several hours in winter.

7. After your second fold pop your dough in a oil sprayed plastic bag and tie a loose knot.  Leave in the fridge overnight,

8. The next day, shape your bread straight from the fridge. For rolls divide into 12 equal portions (we use scales) and roll into balls.  Press the down onto a lined baking tray and cover with plastic wrap. If your dough is still quite wet give it a coating of flour to stop it sticking. After 10 mins press the down flat again to seal the edges. For loaves split the dough in two and either shape into loaves and put onto a baking tray or into two loaf pans. Cover with plastic wrap as before.

9. Heat your oven now to its maximum temperature and put a roasting pan with water in the bottom.

10. When your bread has roughly doubled in size its ready to cook.  Remove the plastic wrap carefully and sprinkle with water. Put into your very hot oven and turn your oven off. Your bread will cook from the residual heat in the oven for 5 mins to set the crust.

11. After 5 mins set your oven to 220 C and turn your oven on. Cook for a further 10 mins without opening the door.  When your timer beeps check it! Bread rolls should be cooked by now.  Loaves may looked cooked but will need more time - around 10-15 mins. If they are looking brown turn your oven down to 170 C. If they are still pale turn down to 200C and check every 5 mins for colour. Be careful they brown quickly! A big loaf like the one below will take 35 minutes.

Variations

For Ciabatta add 30 -40 mls of water. This will result in a very wet dough.  Folding improves the structure of this type of bread. Add several more folds into your dough.  Make sure you sprinkle plenty of flour onto your bread after shaping.

For baguettes remove the oil from the recipe and reduce the water by 20 mls to get a stiffer dough. 

The blueberries are long gone and yes, we could reach for the bag in the freezer.  Instead we have harvested what's left in our garden and purchased some of NZ's finest fruit from our wonderful veggie supplier 24 Carrot Dream Produce.

We love our fresh fruit flans from summer and couldn't quite let them go. Instead of those berries we all know and love we have the stars of the moment - gold kiwi fruit and those all year round favourites the humble orange.

We also couldn't resist feijoas. Not around for long, but work beautifully here with a hint of spice and some lovely Braeburn apples for a Crumble tart.

Last but not least is the rhubarb from the garden, roasted with raw sugar, the zest and juice of an orange, then combined with some frozen raspberries for a fabulous meringue tart. 

We were so excited by our roast rhubarb & raspberry sensation we teamed it with a velvety vanilla crème patissiere for a fresh take on rhubarb and custard.  Get in quick and order some, or we may just have to eat them all!