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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 on...

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 vani...

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 th...

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...

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 differen...

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 beac...

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 flavon...

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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 my...

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...

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 d...