Recipe of the moment;

We like to experiment with our ginger elixir and we keep surprising ourselves at how versatile it can be!  The latest creation came from being asked to bring dessert to a friends dinner party - of course we wanted to impress, but without leaving everyone feeling guilty for the indulgence.  So, we came up with this Ginger Elixir Cheesecake and a Rhubarb and Ginger Elixir Compote.  The great thing about this recipe is that there is no added sugar and it's super simple!


200gms crushed ginger biscuits 

100gms butter

To make the base, gently melt the butter, combine with the crushed biscuits and press firmly into your lined or loose bottomed cake tin, set in the fridge for an hour.

300ml Three Hundred Islands Ginger Elixir

To make a ginger elixir reduction, simply pour into a pot and bring to boil, turn down to simmer until the reduction is like a syrup, this process magnifies the intensity of the ginger and honey, allow to cool in fridge.

500gms cream cheese

125gms natural or greek yoghurt (can replace with fresh thick coconut cream)

Juice from half a lemon/lime

To make the cheesecake filling, blend all the above ingredients then spread onto the biscuit base, swirl some of the cooled reduction through the cheesecake filling and allow to set in the fridge.  Use the remaining ginger reduction for serving.

500gms rhubarb

Juice and zest from one orange (can replace with local citrus, moli or cumquat)

100gms Three Hundred Islands Ginger Elixir

Vanilla bean (cut in half, or vanilla paste or extract is fine)

To create the compote, simply combine all ingredients and cook for 6-8 minutes on medium heat.  Remove the vanilla, but be sure to scrap out the beans from inside. 

Serve together and enjoy!