Peter Gordon goes on a taste adventure with Kāpiti Ice cream

Auckland based multi-award-winning chef Peter Gordon embarked on a taste adventure with Kāpiti Ice Cream to celebrate the new Passionfruit and Kāmahi Honey flavour.
A boyhood favourite dessert mixed with childhood memories of the beach looking out to Kāpiti Island inspired Peter to create his distinctive Baked Alaska, exquisitely paired with the new Kāpiti Passionfruit and Kāmahi Honey ice cream. While it’s not a five-minute dessert to make, the components are fairly easy to follow. And you can serve it any time; after a kai moana based lunch, for dinner to impress mates or a date, or you could make small ones and serve for afternoon tea.
Peter Gordon’s Baked Alaska with Kāpiti Passionfruit and Kāmahi Honey ice cream
It’s set to be the dessert of the summer…
Peter Gordon invites you to experience his showstopping Baked Alaska paired with the quintessentially summer-y Kāpiti Passionfruit and Kāmahi Honey ice cream. The ice cream offers the perfect blend of passionfruit zinginess and smooth kamahi honey, while the yoghurt contained in the ice cream cuts through the richness nicely. The ice cream sits on a macadamia vanilla cake base topped with apple honey puree and finished with torched Italian meringue to create a Baked Alaska that is bursting with flavour.
Peter puts the finishing touches to his Baked Alaska with Kāpiti Passionfruit and Kāmahi Honey ice cream
Embark on your own taste adventure with Kāpiti & Peter.
Discover the above recipes and more here.
Kāpiti Instagram: @kapitiicecream
Peter’s Instagram: @chefpetergordon
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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!