A Taste Adventure with Monique Fiso and 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 #120
As the days become shorter, and the nights cooler, the latest issue is perfectly timed to deliver delicious autumn dishes. From recipes using fresh seasonal produce such as feijoas and apples, to spectacular soothing soups and super-quick after-work meals in our Food Fast section, we’ve got you covered. With Easter on the horizon, we feature recipes that will see you through breakfast, lunch and dinner over a leisurely weekend holiday, and whip up chocolatey baking treats sure to please. We round up delicious dinners for two and showcase a hot new Korean cookbook before heading south to Dunedin to check out all that’s new in food and dining.The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!