Before we opened, Sarah Mackenzie worked with me to envisage our desserts at Rita. We wanted to focus on old fashioned desserts. With thoughtful research and recipe testing, Sarah unearthed a recipe published by Lois Daish in 1996. I assume Lois in turn updated this old fashioned dessert using feijoas. Their flavour shines through, unobstructed by dairy or eggs.

We used it in a layer cake with coconut sponge and bay leaf-passionfruit caramel, but as Lois says, serving with plenty of runny cream is a fine idea. I prefer to use under-ripe feijoa for this recipe, both for a better colour and more acidic flavour.

Recipe shared by Kelda Hains & Sarah Mackenzie for Moore Wilson's 2020 Calendar.

Rita
89 Aro Street
rita.co.nz

This month we're taking you to Italy in summer with a classic Aperol Spritz! Aperol aromatic aperitif has a unique flavour and colour achieved through a subtle blend of bitter orange, gentian, rhubarb and an array of herbs and roots - an unchanged secret recipe since 1919.

Recipe shared by Tony Beazley for Moore Wilson's 2020 Calendar.

Pandoro Panetteria 
3 Wellington locations: Allen St, Woodward St, and Willis St. A range of Pandoro bread, cakes, and baked goods available from Moore Wilson's Fresh.
pandoro.co.nz

Recipe by Little Penang from the Moore Wilson's 2019 Calendar