Whenever I'm back in New Zealand and traveling up north, I always try and visit Makana Confections - it's a little jewel of a chocolate shop in the historic town of Kerikeri, which is just a short drive from the Stone Store and Rainbow Falls.
Makana is the ultimate chocolate experience, you can see how their delicious chocolates are made the old fashioned way, taste a few delectable samples and browse their shop for gifts or a get a small indulgence for yourself.
Their truffles are wonderfully smooth and flavourful - I often purchase these as gifts for friends. My favourite moment is when you open the box and are enarmoured by the rich chocolatey aroma that meets you, and once you taste one, it is hard to stop - so I would recommend getting the larger box!
My favourite would have to be the Macadamia Butter Toffee Crunch - it just melts in your mouth and is so rich and smooth - I have to make sure there are people around to share it with me - otherwise I end up eating the whole lot and feeling awfully sick!
What I really love about Makana is their online store - so even if you can't make it to one of their stores, you can get your Makana Chocolate fix by ordering online.
One thing that you will learn about me is that I just don't do spicy food - I can't handle the heat. It all looks delicious, but I just can't eat it! That is why this blog is normally all about sweet things! However, when in Bangkok, I went along to a cooking class with Bai Pai Cooking School. 
The moment I stepped out of the van, I knew I was in good hands. Nestled in a quiet little street is a gorgeous little building, with a great kitchen all set up for the 10 individuals that would like to learn a little more about thai cuisine.
I had great fun and meet one guy who had travelled all the way from Japan to do a week of classes, he loved Thai food so much, he wanted to do all the classes! His passion for food really impressed me. We were taught by Chef Wat (Thai for temple), who was aided by a lovely, funny translator lady took us through how to make a Thai Green Curry, Spicy Thai Beef Salad, Spring Rolls and a gorgeous Egg Custard.
So for all you fellow dessert lovers here is the recipe for the Thai Egg Custard. Now this recipe calls for you to use Duck Eggs, and honestly I'd buy some specially for this dessert. They add gorgeous richness to it that makes it simply divine. Enjoy!
Sang Kaya (Egg Custard)
1 duck egg
1/4 cup coconut cream
2 tablespoons palm sugar
1 pandanus leaf for aroma
Method:
Put egg, coconut cream, palm sugar and pandanus leaf (which has been torn to release the aroma) into a mixing bowl.
Mix by squashing the pandanus leaves together with the egg mixture until well combined.
Strain the mixture and pour in to a bowl - and steam for around 20 minutes for the egg custard to puff up and set. Refrigerate and serve cold, either by itself or along side coconut sticky rice.
Whenever I'm back in New Zealand and traveling up north, I always try and visit Makana Confections - it's a little jewel of a chocolate shop in the historic town of Kerikeri, which is just a short drive from the Stone Store and Rainbow Falls.
