L'affare Mixes it up for Summer

L’affare have been mixing up some concoctions, the starring ingredient being their banging summer coffee. It’s the fruity and lively coffee blend you need to see you through the coming summer months.
Summer features taste notes of berries, melon and cream and is available in both plunger/filter and whole bean formats in supermarkets nationwide.
L'affare have made summer to be drunk cold – it’s the refreshing drink you never knew you needed in your fridge or chilly bin. For the classic kiwi summer days that aren’t so flash (we know they’ll be a few of those), it also tastes pretty banging as a hot brew.
Purchase their Limited Edition Summer Blend online or at your local supermarket.
Summer Cold Brew
(You’ll need this one to make the rest)
Grab your largest plunger to make 500ml of cold brew.
- 40g L’affare Summer Coffee
- 500ml water
- Plunger
Place ground coffee in plunger and pour 500ml cold water in. Stir, and store in fridge for 24 hours. After 24 hours, plunge and pour.
Not Bad, Good Size
- Ice
- 30mls Aperol
- 150mls carbonated L’affare Summer cold brew
- Squeeze of blood orange
- Optional orange juice to top up
Pour all ingredients into iced glass, stir and sip away.
Not Safe For Work
- Ice
- 30mls gin (we use Imagination Rhubarb and Raspberry)
- 30mls pomegranate juice
- 10mls sugar syrup (optional)
- 90mls L’affare Summer cold brew
- Muddled berries (optional)
Muddle berries in glass, add ice. Combine all ingredients in shaker with ice, give ‘em a good shake and then pour gracefully into a fancy glass.
This One’s For Mum
- Ice
- 30mls Koa Koa coffee vodka
- 60mls L’affare Summer cold brew
- 10mls sugar syrup
Pour all ingredients into a shaker. Combine, shake, pour and then run to Mum.
Summer Cold Brew Feat. Fizz
- Ice
- L’affare Summer cold brew
- Your No.1 citrus
Fizz in soda stream and pour over ice. Add your favourite citrus fruit if you need some extra zest in your life.
Facebook: @laffare
Instagram: @laffare
latest issue:
Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.

