A Taste Adventure with Monique Fiso and Kāpiti Ice Cream
BROUGHT TO YOU BY Kāpiti Ice Cream
Wellington based multi-award-winning chef, Monique Fiso embarked on a taste adventure with Kāpiti Ice Cream to celebrate their new Marlborough Salted Caramel and Affogato.
A journey to Kāpiti Island itself inspired Monique to create two distinctive dishes, exquisitely paired with the new Kāpiti range. Monique’s unique take on these two classic recipes deliver a flavour experience where nature truly meets indulgence.
Campfire Summer Berry Kawakawa Cake with Kāpiti Marlborough Salted Caramel Ice Cream
Monique Fiso invites you to experience the magic of a Campfire Summer Berry and Kawakawa Cake paired with the luscious Kāpiti Marlborough Salted Caramel Ice Cream. The ice cream infuses flaky sea salt sourced from Marlborough into rich caramel ripple, swirled through creamy caramel flavoured ice cream. Creatively paired with tart summer berries and the unique essence of kawakawa.
Crêpes with Charred Orange, Horopito Butterscotch Sauce, and Kāpiti Affogato Ice Cream
Kāpiti Affogato is inspired by New Zealand’s love affair with the finest coffee; a smooth coffee infused ice cream, swirled together with Kāpiti’s famous creamy Vanilla Bean Ice Cream. The velvety textures of the coffee-infused ice cream, elevate Monique Fiso's crêpes to an unparalleled level of indulgence. Each bite is a journey through the richness of coffee and the creaminess of vanilla, and a tribute to the finest ingredients.
Embark on your own taste adventure with Kāpiti & Monique.
Discover the above recipes and more here.
Kāpiti Instagram: @kapitiicecream
Monique’s Instagram: @chefmomofiso
latest issue:
Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.