Need to know – Seedlip

Once upon a time, the non-alcoholic drinks line-up consisted of ginger beer, lemonade or a glass of sparkling water. Enter Seedlip, the refreshingly crisp, non-alcoholic new libation that's putting sugary-sweet mocktails to shame.
Seedlip, the world’s first distilled non-alcoholic spirit, provides a sophisticated alcohol alternative like no other.
Leaving a glass of ginger beer or your favourite sugary-sweet mocktail for dead, Seedlip is the beverage you'll actually want to sip and savour during your next cocktail party.
Blended and bottled in England, Seedlip boasts zero calories, is sugar-free, sweetener-free and artificial flavour-free. This crisp and refreshing libation is now served in over 100 Michelin-starred restaurants and some of the world’s best cocktail bars, creating the perfect solution for what to drink when you’re not drinking.
The awkward dance at any social occasion usually presents itself when it comes time to order a drink. The next time you're going teetotal and not willing to sacrifice on style or that crisp, refreshing taste, reach for a Seedlip instead.
Available in two varieties – Garden 108 and Spice 94 – Seedlip is to be served with tonic, as the base for a martini or sour-style non-alcoholic cocktail. To learn more, visit Cook and Nelson.
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.





