Make Mother’s Day extra special with dish and Seedlip!

Be in to win a fabulous alcohol-free cocktail box (featuring Seedlip Grove) valued at $109.95.
About Seedlip
Seedlip, the world’s first distilled non-alcoholic spirit boasts zero calories, is sugar-free, sweetener-free and artificial flavour-free. It is sold in 29 countries and is served in more than 300 Michelin-starred restaurants and some of the world’s best cocktail bars, creating the perfect solution for what to drink when you’re not drinking. Blended and bottled in England, it is available in three varieties – Garden 108, Spice 94 and Grove 42. Seedlip is best served with tonic or as the base for a martini or sour style no/low alcohol cocktail.
Locally it is available online via Cook and Nelson and at all good supermarkets and specialty food stores. Find out more here or here.
Cook & Nelson Artisanal Cocktail Gift Box
Seedlip alcohol free spirits are a deeply delicious gamechanger. The Cocktail box is perfect for, your mum, your mum’s mum, or your best mate. We have the tools, the recipes and the ingredients to bring a touch of luxury to your day.
This gorgeous box designed by Cook & Nelson is your starter pack into the new frontier of cocktail hour. Shake It Till You Make It. RRP$109.95.
What's inside:
· 1 x Seedlip
· 1 x Copper Jigger
· 1 x Cook & Nelson Freeze Dried Blood Orange
· 4 x 150ml East Imperial Tonics
T&Cs apply. Entries must be made via the form below.
Fill out the online form.

Recipe for Seedlip Blossom cocktail here.
Enter the dish tasting panel:
Our next Tasting Panel celebrates the best of New Zealand Chardonnay.
Entries close Thursday 25th June.

latest issue:
127
In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.


