Category Archives: Dips


Honey Cheese Balls

Chese-ball3 teaspoons Manawa Honey
1/2 cup finely chopped nuts of your choice. Pecans, walnuts or cashews are my choice
1/2 cup finely chopped dried cranberries
125g crumbled feta cheese
125g cream cheese, softened
1 cup Gruyere or strong tasty cheese, grated
lollipop sticks


Mix the nuts and cranberries on a shallow dish and set aside.

In a food processor, add the feta, cream cheese, Gruyere, and honey. Pulse until well combined.

Use your hands to form tablespoon size balls and roll in the cranberry/pecan mixture.

Place on baking paper and repeat with the rest of the cheese mixture. Top each ball with a lollipop stick and place in the fridge for an hour or so to firm up.

Fresh Basil Parsley Garlic Pesto


2 cups tightly packed fresh basil leaves, packed

1 cup tightly packed fresh parsley

1/2 cup freshly grated Parmesan-Reggiano or Romano cheese

1/2 cup extra virgin olive oil

1/3 cup pine nuts or walnuts

3 medium sized garlic cloves, minced

Salt and freshly ground black pepper to taste 


Combine the basil and parsley in with the pine nuts, pulse a few times in a food processor. (If you are using walnuts instead of pine nuts and they are not already chopped, pulse them a few times first, before adding the basil.) Add the garlic and cheese and pulse a few times more. 

Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula. Add a pinch of salt and freshly ground black pepper to taste.

Easy Crispy Roasted Pork Belly with Honey Chilli Dipping Sauce

Pork-belly-1This is an easy recipe that I cook all the time and often use it as a tapas or starter. 

As a main serve with roasted seasonal vegetables and a honey and chilli sauce. 


1kg (2.2lb) pork belly
1 tbsp olive or coconut oil
1 tsp sea salt
1 tsp Chinese five-spice powder 


Rinse and pat dry the pork belly. Make sure its fully dry. With a sharp knife lightly score the underside of the pork. The meat side not the skin side. 

Using a sharp metal kitchen skewer male little wholes in the skin. Don’t make them too deep. Just prick the skin lightly all over the top. 

Rub the oil all over the skin and then mix the salt with five-spice powder and rub into pork belly on the skin and on the underside. Let dry uncovered in the fridge for at least two hours. 

Preheat your oven to 220 C (475 F). 

Put the pork belly on a rack or pan, and roast in the middle of the oven for 20 minutes. Lower the heat to 200 C (400 F) and roast until crispy and browned on the top, about 45 minutes to 1 hour. 

Remove and rest for 15 minutes. Slice into bite sized pieces and serve with a honey and chilli dipping sauce. 

Make Ahead Dipping Sauce 

3 tbsp unrefined light brown sugar

5 tbsp honey

½ cup rice vinegar

1 large red chilli, chopped fine

4 cloves of chopped or crushed garlic 

In a heavy based pan dissolve the sugar in the vinegar over a low heat until it is clear and there is no trace of sugar grains.

Add the honey, chopped chilli and garlic and heat to a slow simmer and cook gently for about 20 mins. 

Turn off the heat, cover, and leave for the chilli and garlic flavours to be absorbed. The sauce can be left for as long as you like, up to 24 hrs or so, the longer you leave it the more chilli and garlic flavour you will get. 

Tasty Asparagus Dip

Asparagus Dip recipe by Jimmy Boswell

This is a fantastic dip for raw vegetables or gluten-free bread wedges. It can be used in place of avocado guacamole.

1 bunch asparagus, woody ends trimmed away, spears cut into 5-cm lengths
juice of ½ large lemon
2–3 tbsp plain yoghurt or coconut cream for dairy free
2 tbsp fresh chives or green onions, finely chopped
¼ tsp sea salt
1 clove garlic, minced or pressed
1 tsp ground cumin
2 tsp finely chopped jalapeño pepper, top and seeds removed

Fill a large sauté pan with 25 mm of water and bring to the boil. Add trimmed asparagus in a single layer (or overlapping just a bit). Cook, uncovered, for 6–8 minutes until the asparagus is soft but still bright green.

It should be slightly softer than you would normally eat it.

Remove from the pan and place the cooked asparagus into a bowl or pan full of ice water. This is called ‘shocking’ the vegetables and will stop the cooking process. Once the asparagus has cooled completely, remove from ice water and dry well.

Place into the bowl of a food processor, add remaining ingredients and pulse until just combined and asparagus is smooth. It should be the consistency of guacamole. Taste and adjust seasoning as required. Keep stored in a covered container in the refrigerator for up to 3 days.

Tip: Spread asparagus dip on a sandwich and top with grilled bacon or chicken breast to make a delicious lunch.

Recipe from
The New Zealand Gluten-Free Cookbook
Jimmy Boswell 1012 Published by Penguin New Zealand

Photography by Sean Shadbolt