Win a plant based Soothe Tub from The Epicurean Architect

This gluten free, dairy free and vegan gift pack from The Epicurean Architect's zero-waste, sustainable Westmere kitchen ticks all the boxes for ethical and health conscious foodies, and is a fantastic treat to relax with.
The Epicurean Architect believes that good tastes better - doing good, tasting good and giving good. Now, more than ever, living by values that care for our community, our environment and our families' wellbeing is crucial for the sake of the planet and our health. It's also good business.
For them, giving a gift that promotes ethical & environmental values has far greater impact and memorability for the recipient. So they've created a new range of handcrafted, freshly baked sweets and snacks made with pure, premium, ingredients, free from nasties - they are delicious and honest.
They have consciously looked at how they produce their food and have created a fully plant-based range which is also gluten free, dairy free and vegan from their zero-waste, sustainable kitchen in Westmere, Auckland. They also have new, polished, packaging, stripped of any materials that are single use or non-biodegradable.

The prize pack is valued at $250 and includes:
Roasted Pistachio & Ginger Fudge Bar
Lavender & Raspberry Brownie
Dark Chocolate Cranberry & Almond Cookies
Prune & Cointreau Chocolate Bar
Salted Chocolate Almond Praline
Chilli & Orange Dark Hot Chocolate
Lemon & Garlic Herby Olives
Spicy, Sticky Nuts
Cumin & Chilli Lavoush
Ashely & Co Gone Green WashUp Handwash
Ashely & Co Gone Green SootherUp Handcream
Rectangular wire basket
Simply fill out the form below to be in to win.
Shop The Epicurean Architect's online store for curated, freshly baked gifts, shop our food range build your own gift, or shop our extensive plant based, gluten free, dairy free, vegan range of foods and gifts.
The Epicurean Architect
theepicureanarchitect.com
latest issue:
127
In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.

