Peter Gordon goes on a taste adventure with Kāpiti Ice cream
BROUGHT TO YOU BY Kāpiti Ice Cream
Auckland based multi-award-winning chef Peter Gordon embarked on a taste adventure with Kāpiti Ice Cream to celebrate the new Passionfruit and Kāmahi Honey flavour.
A boyhood favourite dessert mixed with childhood memories of the beach looking out to Kāpiti Island inspired Peter to create his distinctive Baked Alaska, exquisitely paired with the new Kāpiti Passionfruit and Kāmahi Honey ice cream. While it’s not a five-minute dessert to make, the components are fairly easy to follow. And you can serve it any time; after a kai moana based lunch, for dinner to impress mates or a date, or you could make small ones and serve for afternoon tea.
Peter Gordon’s Baked Alaska with Kāpiti Passionfruit and Kāmahi Honey ice cream
It’s set to be the dessert of the summer…
Peter Gordon invites you to experience his showstopping Baked Alaska paired with the quintessentially summer-y Kāpiti Passionfruit and Kāmahi Honey ice cream. The ice cream offers the perfect blend of passionfruit zinginess and smooth kamahi honey, while the yoghurt contained in the ice cream cuts through the richness nicely. The ice cream sits on a macadamia vanilla cake base topped with apple honey puree and finished with torched Italian meringue to create a Baked Alaska that is bursting with flavour.
Peter puts the finishing touches to his Baked Alaska with Kāpiti Passionfruit and Kāmahi Honey ice cream
Embark on your own taste adventure with Kāpiti & Peter.
Discover the above recipes and more here.
Kāpiti Instagram: @kapitiicecream
Peter’s Instagram: @chefpetergordon
latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.