Need to know – Blue Frog Crunchy Peanut Butter with Cacao and Zesty Raspberries
Photography Kelly Gibney.

Do you really know what goes into your favourite breakfast cereal? Our friends at Blue Frog have teamed up with Fix & Fogg to create one cerealsy tasty new offering...
When it comes to brekkie, Blue Frog have us covered.
Proudly made here at home, Blue Frog is the brain-child of master cereal maker and food technologist, Scotty Baragwanath, and the epitome of home-grown nutrition.
Their latest collab – a team effort with Wellington's much-loved Fix & Fogg – is a deliciously crunchy new breakfast offering, filled with all the essential good stuff you need to keep you fuelled throughout the day.
Blue Frog’s new Crunchy Peanut Butter with Cacao and Zesty Raspberries features lashings of award-winning premium peanut butter from Wellington’s favourite nut buttery,
This grain-free, vegan cereal combines the finest protein-packed peanuts and organic cacao, all baked into deliciously crunchy clusters, finished with organic coconut and zesty freeze-dried raspberries.
Not only does it taste divine, this crunchy peanut butter cereal is jam-packed with health benefits, free from artificial additives, refined sugar, dairy and gluten, it is also laden with hi-oleic peanuts, renowned for their high levels of good-for-you monounsaturated fats.
A humble Kiwi company with big ambitions, Blue Frog Breakfast cereals contain only wholefood, organic and natural ingredients, boasting a mouth-watering array of ‘cerealsy good’ flavour combos and products to suit your lifestyle, whether it be vegan, paleo or gluten free.
Brekkie has never looked (or tasted) better.
To learn more about Blue Frog or shop their range, see their website right here.
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.





