The Billington's Difference

Find out what makes Billington's sugar different than all the rest.
Billington’s sugars undergo minimal processing: The sugar cane is cut and gathered from the fields and transported to the local sugar mill. It is then shredded and crushed to press out the juice. Finally, the cane juice is clarified and crystallised to produce a superb range of golden, light brown and dark brown natural sugars.
Not all brown sugars are the same: Many are only brown on the outside; underneath they are really refined white sugar which has been coated to add colour and some flavour.
Billington’s sugars are different: They are unrefined, so the sugars are very simply produced with the aim of locking in rather than refining out the natural molasses of the sugar cane. It is this difference that gives unrefined sugar its superior flavour and natural colour.
Billington’s believes that adding more value locally, in the country of origin – and not in a refinery elsewhere – can make a real difference to cane growers, sugar producers and their communities.
For more information visit www.billingtons.co.nz.
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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!