Poor New Zealand has undoubtedly had one of the craziest summers in recent memory. It’s been warm yes, but mostly accompanied by rain and humidity resulting in more bad-hair-days than beach days! The one *upside* of our punishing summer is that we can start incorporating …
When I think about sight and eye health, the sum total of knowledge accrued in my near-38 years is limited to; I like colours Carrots (may?) help us to see in the dark? Sharp objects and eyes don’t mix I realise I’m pretty much an …
Dave and I have recently realised that our home-owners enthusiasm for pfaffing, improvements and once effervescent tszuj-ing has pretty much plateaued into nothingness.
A visit last week from Jade Turner, Lead Designer at The Warehouse, got me totally pumped about homewares again and showed me how little, inexpensive touches can make a big difference.
This season, think matte black, mixing organic elements with harder silhouettes and geometrics.
Enough about that, the pics will do ALL the talking x
Assuming different roles and their associated responsibilities as we move through life is simply part of the human condition. In our early years in New Zealand we generally follow a fairly well-prescribed path – we move through the traditional education channels, followed by employment or …
When you’re a Boy-Mum, many habits around the house (need to) change. You realise that vacuuming anytime before 4.30 pm when the children are home is pointless and only results in ‘why do I even bother’ angst. You quickly learn to always check pockets before …
Celebrate at home and enjoy this gorgeous Frosé (frozen rosé) recipe with Akarua’s RUA Pinot Rosé RRP $24. This would be a perfect pairing with a classic Waitangi weekend BBQ with crayfish, salmon or lamb, a rich cheese or a decadent pudding recommends Akarua Winemaker Andrew Keenleyside.
p.s NOT just for ladies – lads call it Brosé.
INGREDIENTS
1 bottle of Akarua RUA Pinot Rosé
Juice of 1 lemon
4-5 strawberries OR a handful of raspberries
¼ cup sugar
1 cup of water
INSTRUCTIONS
Place RUA Pinot Rosé, lemon juice, strawberries or raspberries, sugar and half the water in a blender, blend until smooth
Pour into ice cube moulds and freeze for approximately 4–6 hours
When you are ready to serve, place cubes into blender and add the remaining half cup of water.
Whizz to a smooth slushy-like consistency (more water may be required to loosen the mixture).
Garnish and serve with a straw!
For more information on New Zealand Rosé Day 2017, head to sipnzrose.com and become part of the conversation using #sipnzrose
