Due to COVID-19 please allow more time to process your order and for delivery. Please be mindful of this when ordering perishables if you live out of town. During Level 4 Lock Down Period we we are open Monday-Friday 9am-4.30pm and closed at the weekend. At the moment for any new orders placed we please ask you only order Fresh Produce, Fruit & Vege Boxes, Flour, Yeast, Milk, Bread and Eggs which we have access to more readily, while we wait for other stock to arrive. Orders that contain any other products that are not listed above will not be sent until stock has arrived.

Robbie Slice

On Friday Sue and Lindsay's (Brydone Wholefoods owners) youngest son Robbie got married to Anika, his high school sweetheart. It was the most magical day with the ceremony taking place down by the river at Sue and Lindsay's home in Waianakarua followed by the reception at the Moeraki Hall, with Moeraki being a place so special to the McLennan family.

In celebration of their nuptials (12 years in the making after all!) we're going to share the recipe for our Robbie Slice recipe, a crowd favourite! (Just like Robbie!). 

You can make it Gluten Free, but it is certainly not Dairy Free. It's a treat to be enjoyed!

Ingredients:

250g gluten free rice biscuits. We use Arnotts Rice Cookies to make it Gluten Free. (If you don't need to make it Gluten Free you can use digestive or wine biscuits).  

100g melted butter

2 C walnut pieces

1 C sultanas

3 C long thread coconut

1 1/4 cakes chopped 72% dark chocolate

500g condensed milk

Method:

1. Crumb rice biscuits in a food processor then add melted butter. 

2. Press into tin lined with baking paper. 

3.  Mix walnut pieces, sultanas and coconuts together and add (warmed) condensed milk. 

4. Spread over the base and bake at 160 degrees celcius for 30 minutes. 

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