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There are very few ingredients I have to buy, and Lychee is one of them.  My parents always thought Lychee looked like little eyeballs, so I was almost thirty years old when I had my first one.  It was so subtle, I loved it!  The pears are a Packham pair of pear trees that

Normally an early Autumn flavour, my apples typically start dropping from the trees in May. I try to slice them or spiral cut to get as much surface area out of the fruits, and I use cinnamon and vanilla to get the classic American Apple Pie taste. Apple pie is traditionally served with cold whipp

The Empress plum is an elongated yellow flesh plum with deep purple skin. I make fruit syrup with the fruit and skin and add it to sweeten the infused vodka. Finding these in is incredibly rare, as they typically only grow in Europe. They require lots of water and sun, and I source mine from a

Have you ever seen a Black Boy peach? They’re purple! When they first started popping out from one of my trees, I thought they were trash. I didn’t collect any the first year, and the second year I got a couple and thought they were like almonds or something. It was until the third year I found

This carrot vodka was a suggestion from my friend Marco, who thought he was stumping me with an impossible task. I grew two carrots in the garden, harvested them, and shredded them into three different vessels with vodka. To one, I added honey and sugar; to another, I added home grown rosemary; to t

My wife always liked black licorice flavors, and I wanted her to experience Ouzo. My father had traveled to Greece and talked about drinking cool Ouzo in the hot sun while resting on the pristine beaches. I found a recipe for Original Ouzo that called for both star anise and aniseed. As I thought th

I grow a lot of veggies in my greenhouse (or glasshouse), and the cucumbers are always giant! For a more refreshing flavor, I learned the cucumber has a series of phytochemicals, alkaloids, and flavonoids.

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One of the first recipes I made was so unconventional I still can't believe it. I was thinking of Turkish Delight (a jellied dessert from Turkey that is typically made with rosewater). I thought to myself, how hard could it be to draw the scent of a rose out from the petal itself? The answer is this

The original Honey Badger, this Feijoa liqueur is made with skin-off feijoa picked from the front garden.  After being skinned, the feijoa are coated with pure cane sugar to begin maceration before being added to the base spirit.  This is a much sweeter feijoa than the Wise Owl ski

I wasn't a coffee drinker until I moved to New Zealand. I remember the first coffee I had at some random petrol station between Auckland and Wellington. It was fantastic. I've tried to have it every day since. New Zealand has some of the best coffee in the world, and I don't know if it is appreciate