• REBLOGGED: Vietnamese Iced Coffee Jelly Dessert Recipe

    Posted by Brooke Fairgray


    Espresso jelly:

      3 Arpeggio Decaffeinato espressos (40ml each) 1 tbsp maple syrup 2 tsp gelatin powder
    Sweet Milk:
      ¼ cup (60ml) sweetened condensed milk ½ cup (125ml) coconut milk
      1 Arpeggio Decaffeinato espresso (40ml) 1 cup crushed ice Zest of 1 lime
    Prepare the jelly by mixing the three espressos, maple syrup and gelatin in until gelatin is dissolved. Strain coffee jelly mixture into a 10cm square plastic container. Refrigerate for 2-3 hours until set. Once set, cut jelly into 2cm cubes. Meanwhile, stir sweetened condensed milk with coconut milk in a separate jug until smooth. Divide coffee jelly equally into four glasses. Pour over equal amounts of sweet milk in each glass. Divide the crushed ice between the glasses and top each with a small drizzle of the Arpeggio Decaffeinato espresso. Garnish with lime zest.
    Read more from Nespresso over on their blog here.
  • REBLOGGED: Espresso Martini Recipe by Made From Scratch

    Posted by Brooke Fairgray

    Earlier this week I shared a delicious Chocolate, Nutmeg and Coffee Torte recipe that I made for Nespresso. I’m so pleased to be able to share the other recipe that I created for their latest Club Member campaign. A delicious and impossibly elegant Espresso Martini. This classic recipe was created using Nespresso’s Arpeggio Decaffeinate, as it has the ideal intensity of flavour and being decaf, it won’t have you worrying about going to sleep after finishing a busy day sipping one or two of these cocktails. These are easily one of my favourite cocktails and of course is perfect when paired with a slice of chocolate torte. x





    50ML VODKA







    Pour the vodka, coffee liqueur, espresso and vanilla into a cocktail shaker filled with ice. Fill the martini glass with ice while you’re preparing your cocktail, so it’s perfectly chilled.

    Add the top of the cocktail shaker to the bottom container – making sure it’s secure by giving it a good tap to lock it in place. Then shake vigorously. The goal is to smash the ice in the cocktail container while chilling the martini; the vigorous shaking is what also creates the frothy top.

    Once shaken, tap the side of the cocktail shaker with the palm of your hand to break the seal. Tip the ice out of your martini glass – and then place the strainer over the top of the shaker and pour the martini through a sieve into your chilled martini glass. The strainer and sieve will help you achieve the smooth froth on the top.


    Garnish with a few curls of dark chocolate (simply run a knife or peeler down the side of a piece of chocolate to create a curl) – serve alongside a slice of chocolate tart and enjoy.


    Check out more of Made from Scratch over on their blog here.

  • Oh my Nespresso!

    Posted by Brooke Fairgray

    As we feel the chill of winter finally arrive we had a VERY special gift delivered from Nespresso.

    While we’ve had to put the staff on strict Nespresso rations - we would LOVE to share a #nespressomoment with you! So come in store, out of the cold, try out some bags, take a cute photo and now enjoy a delicious Nespresso (what else?)

    We have a variety of flavours on offer from Cosi to Roma to satisfy your caffeine (or decaffeinated) needs.

    We have some exciting stuff happening in store which is not to be missed, however nor am I going to give the secret away so maybe head over to snapchat and follow “sabennz” to catch a #secretsquirrel glimpse or two.


    Shop Tilly here,

    and shop Oskar here.

  • REBLOGGED: Dark Hot Chocolate Recipe by Made From Scratch

    Posted by Brooke Fairgray

    Before heading to Paris, I had the honour of recreating and styling this delicious Dark Hot Chocolate recipe that Nespresso Boutique team in Wellington created using the Intense and Pure Origin Grand Cru, Indriya from India. Indriya from India is a full-bodied espresso that combines arabica beans with a hint of robusta. This combination gives the hot chocolate a warm, spicy intensity adding the perfect touch to a hot chocolate as the weather starts to cool in New Zealand - and only just starting to warm up in Paris. No matter where you are in the world at the moment, this really would be a such perfect treat to serve on any chilly evening.


    Put whipping cream in a bowl with cloves and nutmeg. Whip until soft peaks form. Fold in brown sugar. Set to one side.

    Add ½ sachet of Cailler, 2 broken chocolate squares and a pinch of cayenne into a cup.

    Extract your Indriya from India as an espresso on top of the chocolate and stir until combined and chocolate has melted.

    Spoon as much spiced whipped cream as desired on top. Top with grated dark chocolate to serve.



    Check out more of Made from Scratch over on their blog here.