If you subscribe I'll give you a peanut slab! ---------------------------------------------------------------- • Instagram - / itscurlsbaby --------------------------------------------------------------------
The peanut slab is decades older than Whittakers chocolate blocks. For the longest time, Whittakers was a small company producing snack size but broadly uninteresting confectionery, mainly Peanut Slabs, Sante bars (just a stick of milk chocolate), Toffee Milks and K-Bars (both of which you should try, though I hope you don't value your fillings). When Cadbury started messing around with their recipes, Whittakers saw an opportunity to upstage/replace them and took it, now becoming wildly popular and massively increasing their range and exposure. Also, feijoas are much like bananas in that feijoa flavouring is never as good as the real thing.
Two brilliant pieces of insight there thank you so much. Interesting to know a bit more around Whittaker’s, I’m a huge fan as you can tell! Also interesting about feijoa flavouring, looking forward to trying the real thing. Cheers mate
@@itscurlsbaby Regarding feijoas, best to try them BEFORE you embark on a chocolate feast. Anything with a tart or sour flavour will naturally seem more sour or bitter after you've eaten a lot of sweet food. But I did like your amusing description of the juice, and you're right, they do have a faintly perfumey fragrance that I love. When you try a fresh one, it needs to be a bit like an avocado in that it's best when still firm but has a tiny bit of give to it. Same with Kiwi Fruit. Happy feasting from a Kiwi.
I used to love getting toffee milks and peanut slabs from the dairy, no wrapping, just straight from the box. So so so good. Definitely needs to try a K bar, the purple one is the best lol.
@@itscurlsbaby The factory is out in Porirua and I often ride past when they're roasting the beans - smells amazing. The Peanut Slab also featured heavily in sponsorhips during the Nissan Mobil 500 street race years. There was even a Rover Vanden Plas painted like a Peanut Slab. ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-pT0Y6xlLI1s.html
Traditionally lamingtons are made from a light white sponge with a chocolate or raspberry coating, with coconut on the outside. They are usually cut down the middle with whipped cream between the two halves. You have to try them ... Sooooo good.
You need to do biscuits but not store bought. Home baking is massive here. but they all use the Edmonds cookbook (pretty much) so you need to try the chocolate chip, peanut brownie, anzac biscuit, shortbread and find a home bake afghan biscuit. Speaks to every kiwis childhood
Pies from Olde Beach Waikanae Beach in Kapiti are exceptionally good. Try a mini mushroom or a mince + cheese. The pastry is the winner here. More expensive but worth it. They are often sold out.
It's because it's raspberry licorice instead of aniseed. Jaffas aren't the same anymore. Feijoa grow really really well here that's why they are popular. Half of us like them, half don't so don't worry.
Get an Edmond's cook book (the country's kitchen bible), and make your own lollycake, lamingtons etc. You could rope in a local Nana to help - you've never baked in NZ until you've had a kiwi Nana repeatedly reprimand you for "fiddling with the mix"! (it prevents a good cake/pavlova/meringue/scone rise, and turns fudge sugary). If your lucky, she'll let you lick the beater!🙂 Kiwis LOVE to bake! 🥮🎂🍰🧁
The Leamington you got looks different from the usual ones as they are usually light fluffyvanilla sponge not chocolate sponge with a raspberry or chocolate outting with coconut and yes they can have cream on them with a split down the top. They are suppose to be fluffy enough you can eat with a fork bit think you got a different one than usual. You also have to try Pavlova which Australia also claims as there own. Try Cowels Pavlova from local supermarket with cream and fruit, kiwifruit or cream etc. It's usually a big Xmas plate.
(a) cream with the lamington is a must - buy from your neigborhood bakery. (b) Do not buy pavlova. I've never had a bought one that was anything like homemade.
@@MarkMcLT true but my daughter, wife, myself and a few friends have found it hard to make like not raising, not gooey in the middle and apparently there can't be any oil or contaminates in the bowl or something so we buy....lol
@@MarkMcLT you never tried Cowells pav then taste better than homemade not everyone can make pavs there's a trick to getting it right so it doesn't collapse or end up hard it's not an easy thing to bake .. had a few homemade ones from other ppls one lady bless her .. was really chewy not fluffy at all was more like tough meringue
@@MarkMcLT I was also about to say - don't buy store bought! Make your own! Roger B, I used to think that Pavs must be difficult to make till I started making them. People stress to much about them. Preheat your oven to 200 Celsius and then turn it off. Beat your pav ingredients for 10 minutes so that the crust is thick and crunchy. Put your pav in the oven. The heat seals it in maybe about 10 minutes so all that stuff about not making loud noises or not jumping up and down or opening the oven door is not true. But I think what you're talking about in regards to "contaminants" is about egg yolk - if an yolk gets in your egg whites you'll have a flat pav 😢Having said that I have had a a smidge of yolk get into my whites but still managed to save it by scooping that little bit out. Just have to be quick!
The Peanut slab was around way before Whittakers chocolate block stuff. The Peanut slab didn't come in a wrapper, the shop owner would use some tongs to grab a piece and put it into a small bag for ya. I think very late 80s the peanut slab came in a wrapper along with a new Almond flavour
Lolly cake is usually made in a log shape, then cut into slices. You end up getting a better proportion of lolly to biscuit mix. (They now used chopped Explorers, instead of the deleted Fruit Puffs). A lot of cafes do lolly cake. Or how about one of your next episodes is you making lolly cake, then trying it? You also need to try NZ yams (those orange maggoty-looking veg - don't let my description put you off!) at the supermarkets have in winter. Roast them in a bit of oil, then try them. They were introduced to NZ from South America, just like Feijoas, that you love. Lamingtons need cream in the middle, even better with jam and cream. Hope you recover from the food binge!
Feijoa's are a "you either love 'em or hate 'em" affair. Like Marmite. We have eight trees and get about 80 kilo's off them, with many fruit the size of two fists. Both the flavour and texture varies, some being extraordinarily sweet, while others are quite tangy, some are smooth while others can be gritty. I'd suggest if you get some, to let them age a bit in order for the sweetness to mature, but not too long as they are not nice once they've gone off.
Other Kiwi icons are chocolate fish (fish-shaped, choc-coated, strawberry marshmallow) and Toasties. Toasties are chocolate with shredded coconut in it, surrounding a vanilla marshmallow centre.
Also, when it comes to sweeties, particularly cakes and slices, you need to get yourself an Edmonds cook book. So many of us were raised on the afghans, the ginger crunch, louise cake, coffee cake, etc. Classics.
As fellow non lover of liquorice I would say the RJs raspberry liquorice rods (without the chocolate) are also pretty good. They're more like a wine gum than a traditional liquorice
I have an absolute love / hate relationship with Mayceys Sour Feijoa Lollies, they are sour yet somehow addictive. I think the taste of Feijoa is an acquired taste. Whittikers make the peanut slab in a full size block. Lollie Cake is traditionally made with condensed milk and Fruit Puff lollies. I have never seen a Lammington made with chocolate sponge, go for a version thats just made with normal sponge cake with the chocolate on the outside and cream filled, or try the raspberry one, thats great too!
I'm a weird, on the fence kind of guy. I'm addicted to those sour feijoas, but I don't really enjoy eating actual feijoas. I find the actual fruit is a bit too watery for my taste, and the sour lollies capture the flavor almost perfectly without the wateriness of the fruit.
Nice.. Lolly cake is made from malt biscuits as a base, that's the unique taste, then mixed with sugarfoan lollies. Feijoa texture is grainy, you either like them or you don't, there's no middle ground. I love the fact that you do enjoy the amazing foods we have here :)
With Summer coming up, looking forward to catching your opinion on the local iceblocks. Or, perhaps more familiar to you, "ice lollies." Iceblocks weirdly covers everything from the icecream-with-chocolate-coating Magnum to the powerfully coloured and flavored Fruju.
FYI if you live south of the Bombays JAFA has the meaning you alluded to. But here in Aucks I like to believe it stands for Just Another Fantastically Fabulous Aucklander. Also it was common back in the day whilst at the local movie theater (floors weren't carpeted) for people to spill their Jaffa's on the floor and the whole theater would crack up laughing.
Yep, in some of the cheaper theatres, they didn't build levels, just a sloping floor with rows of chairs screwed into it. Let them jaffas roll (and snifters)
Oh man, you can't just mention Lewis Road Chocolate Milk without mentioning all the fights, the scalpers, the long lines and security guards specifically hired to guard the milk and enforce one bottle per customer
I am in awe that you can eat all that sweet stuff without feeling sick. Its my opinion that peanut slabs are the size they are because you can only eat one. Oh this programme took me right back to the 70s.
It's OK Curls, feijoas are divisive like coriander or blue cheese. Love your vids bro, keep em coming! Also don't forget to go to Calum's bakery in Papakura when you're up in Auckland and try all their Pies, they're the best Pies. No lies
I hear you on that mate and thanks for the kind words! I'll definitely hit that bakery next time I'm up in Auckland, need to do something of a pie tour! Hope you had a nice weekend
I wish they still had the football shaped snifters. When I was a kid way back when, I would save up for a packet of Jaffas and a packet of snifters to have at the movies. I think the snifters were my favourite but only just😋😋😋🤣😂 Ooohhh and try an oddfellow that you suck front to back until a hole appears. Delicious... Or put one in a hot chocolate for a delicious mint hot chocolate. Ooohhh I haven't lived in NZ for over 30 years but the lollies of the 60"s 70's and 80's bring back such amazing memories. P.S Curls never apologise for what you do or don't like. 🙏🧡
I've never had lolly cake from the shop, it's much better homemade and you're right lamingtons are much better with cream from a proper bakery and you can get mini size ones too which are more manageable. Also you should try almond gold, very similar to peanuts slabs but personally I like the almond gold better.
Jaffa, the lollies, are also produced in Australia as well under Allen's Lollies. Jaffas were created in 1931 under the brand Sweet Acres, in Australia. It is made under license via Cabury in NZ
The best way to eat Jaffas is to stuck it making the thin crisp coating to sort of disdolve in your mouth then eat the chocolate. Again the chocolate is also nice stucked.
Lolly cake is easy to make. I've only ever eaten homemade lolly cake. Traditionally, crushed malt biscuits, melted butter, dessicated coconut, fruit puffs. Mix press into a roll, then roll in dessicated coconut, wrap in baking paper into the fridge for a couple of hours. Bobs your uncle! Jaffas used to fall out the box and roll down the wooden floors at the cinema when we were young. Lammingtons usually have light vanilla Spong cake dipped in chocolate or raspberry syrup then rolled in coconut. That's the first time I've ever seen a solid chocolate lammington. Fejoias are an acquired taste. Pear combined with banana, we always thought. Peanut slab = classic Love watching you enjoy the yummy snacks. Sugar overload 😆
That lamington that you tried looked rather unusual, as it appeared to be made using chocolate cake. A traditional lamington is made with plain (white) light cake, which is cut into smaller "lamington-sized" blocks, then briefly dunked in a liquid chocolate "icing" (which is absorbed by the outer layer of the plain white cake) before being rolled in dessicated coconut (while the chocolate "icing" on the outside of the cake is still "wet"). A slightly more recent variation to the traditional lamington, is to slice the original plain cake in half & spread a thin layer of plain (white) sweet mock cream on top of the bottom half, before placing the top half back on - so that the cream in the centre holds the 2 halves together. That cake is then cut into the smaller "lamington-sized" blocks, which are then dunked into the liquid chocolate "icing" & rolled in the dessicated coconut - just like a normal lamington. So the lamingtons then end up with a thin layer of slightly sweet cream running through the middle of them. Or if you prefer, you can just take a "traditional" lamington & add some fresh whipped cream on top of it - or slice a traditional lamington part way down the centre & spread some fresh whipped cream along that "slice". Another variation to the lamington - sometimes called "peaches" - is instead of baking the cake in a large block cake tin & then cutting it into smaller "lamington-sized" blocks - bake the cake in individual "patty cake" tins/trays. Then, instead of dunking the individual cakes in liquid chocolate icing - dunk them in liquid red/strawberry/raspberry jelly, before then rolling them in the dessicated coconut.
I worked at a many bakeries in my lifetime and the trimmings off the trays when slicing to package are collected with other different flavours and mixed together then turned into a slab and covered with shaved coconut 😮😊
Far Bro you just totally made me emotional about the heated cookie time cookie 🥹 those were such a staple morning tea snack for high-school. Also never seen someone who loves chocolate as much as I do!
lolly cake is soooo good, i appreciate salt in sweets delish. it's made with crushed malt biscuits, and the lollies in it are chopped up eskimo/explorer lollies - basically a dense sugary marshmallow-adjacent lolly
Yes! You tried the Belgium chocolate milk. It's in a league of its own. Feijoa is definitely "perfumey" and not to everyone's taste, but if you make an Apple and Feijoa Crumble you'll be made up. Its delicious. Oh and making your own lolly cake is superior to store bought. 4 ingrediants, 1 bowl 🙂 Loving your channel. Keep it up
Never in my life have i seen a lamington like that. Raspberry lamington is the only one worth mentioning.deliscious. also idk if you guys get custard squares in the uk but they are pretty good wherever you go too!
I'll try that microwaved cookie one day :). Cooked fejoas (whole fruit halved each side scooped out of its skin with a spoon, halves boiled in a pot with sugar - can be preserved in jars) lovely as a cold dessert with cream (runny cream). Texture is something to get used to.
Not sure if you can readily get it in NZ but a supermarket Chain in Australia (Coles) sells an exclusive Whittakers/Bundaberg Ginger beer chocolate block to die for. It's basically Whittakers chocolate with a soft strong ginger caramel filling. Seriously, my favorite chocolate block on the planet. Thanks NZ.
Lolly cake is essentially crushed malt biscuits with butter and chopped up lollies. Used to use eskimos or fruit puffs but any of the little fondant type marshmallow lollies will do really. My suggestion for the next vid is pav. Pavlova with whipped cream, kiwi fruit and strawberries. Classic Kiwi dessert especially at Christmas time. In my family it is a traditional boxing day breakfast.
I found some imported 42 Below Feijoa Vodka when I was living in Taiwan and took a bottle to friend's birthday party - myself and another Kiwi ended finishing it all ourselves cos no-one else there liked it.
I have Puhoi Valley Greek Yoghurt every morning with breakfast. STUNNING products. Anything own brand from supermarkets is usually bottom shelf - some cafes in Wellington make it and it is well worth grabbing a slice if you see it. Jaffas used to be rolled down the wooden floors in theatres by naughty children... Nada Bakery in Johnsonville and Tawa - Award winning sweet stuff and maggot packs (Pies). When fejoa's are in season (Autumn), get some, peel them and put them in vodka with a drip of vanilla essence. Great for the afternoon in the sun. That feeling of great food coming in via mouth is called a foodgasm....
The comment about how a feijoa tastes made me laugh, it's not entirely wrong! For feijoa trees, they need certain conditions to grow and can be quite picky. The fruits themselves don't transport well, so you tend to need a groove nearby to where you want to sell it. Because almost everything grows so well in NZ, the Feijoa is no exception and thus it is plentiful. When you are looking for a feijoa to eat I 100% recommend finding someone with a tree looking to offload some fruit. They can produce so much of it that usually a large family struggle to get through it all. Supermarket if you have no other option though, not as tasty as home-grown. I think they pick the fruit too early, to give it time to ripen on the journey rather than let it get plump and ripe on the tree. A feijoa is ripe for eating when the fruit has some give if you press it. You don't want it mushy, but if it is firm then it is not ripe. I can quite often tear the fruit open by piercing it with a nail. The "proper" way to eat a feijoa is to dig the insides out with a spoon. Much like an orange, the skin isn't very palatable. I think for the feijoa smoothie they put the entire fruit into the blender rather than separating the nice bits, hence the slightly "woody" taste. In saying that, I did know an American who liked to eat them whole, much like one would an apple....
My Chinese friends in Hamilton told me that the recent Chinese immigrants in NZ had not ever heard of feijoas before so they gave them the Chinese name 满地果 mandi guo - or "the everywhere fruit".
Whittackers peanut slabs were being made in Campbell Street, Palmerston North in 1957 when I was a little child. Depending on wind direction you could smell chocolate over half the town.
Lolly cake is made with crushed biscuit crumbs (milk arrowroot) with melted butter poured over chopped up sweets are added and left to harden in the fridge. ,
One of the reasons feijoa are so popular is that the tree can be easily trained into a hedge. My families bach had 5 or 6 feijoa trees facing the road. When they were fruiting you could eat until you were sick. Great times.
My mum told me that when she was a kid she and her friends used to race jaffas down the isles at the movie theatre and I think I remember my dad saying kids also used to do that on the bus! They're still one of my mum's favorite lollies.
history about whitterkers ..... they started making toffee bars called k bars , then started selling peanut slabs that lead them to become a chocolate factory
Gingernut biscuits (griffins brand) dipped in Milo! Gingernuts tend to be very hard when first opened, so you may need to do more than a quick dip. If you don't know how to make milo yet, you need 1-2 HEAPED teaspoons. If it tastes icky, try adding more milo. Mrs Higgins cookies! You live in Wellington, right? There should be several Mrs Higgins stores where freshly baked goods are sold. Delicious~ If you can find it, Foxton Fizz is another good Kiwi drink. You might need to go to a dairy or specialty store (I know of a green grocer and Mad Butchers that stock it). If you've got the opportunity, go to an event that has a proper Hangi. Best chicken and potatoes you'll ever have. The Apple Press juice, specifically their Pink Lady apple and the Jazz apple ones. Based in the Hawkes Bay. Golden Kiwifruit! Imo much better than the green. Close in harvest time to feijoas, both being around autumn.
@@rachaelk7866 Suppose it would be a hot drink of your choice. I used to love dipping gingernuts in my milo as a kid! The TimTams would melt and sometimes fall in, which made me sad...But I have heard of that method too!
Homemade Lolly cake is the best and it's traditionally in a log shape rolled in coconut, its made with crushed malt biscuits, filled with lots of marshmallows mmmmm Plus that chocolate Leamington was usual too as they are normally vanilla sponge covered in chocolate or raspberry icing/glaze and rolled in coconut
I LOVE YOUR CHANNEL SMMMMM!!!! SEEING YOU EAT AND RATE ALL THESE FOODS AND SNACKS IS SO INTERESTING BECAUSE IM A KIWI AND SEEING ALL YOUR POSITIVE FEEDBACK ON EVERYTHINGS IS SO COOL, KA PAI !!
@@itscurlsbaby also don't forget cream Paua and fry bread 😎 most good fish n chip shops will do this otherwise Saturday/Sunday markets are the best places to find good NZ food
Lamingtons are in fact 1000% Australian named after Lord Lamington of Queensland as we also have Lamington National Park. Lamingtons are traditional a sponge cake and NOT a chocolate or mud cake, ergo less stoggy. I have been a bakers apprentice and made 1000s of them
@@flowdancefitnessmotuekawit6757 pavola is australian too, at least in its current form. yes the name was first used by kiwis but was a jelly like dessert , not the meringue based one created in western australia 6 months before anna reached new zealand shores
If you want the perfect chocolate-based drink, you're lucky you live in Wellington, because it's the hot chocolate at Scopa pizzeria on Cuba Street. That stuff is the nectar of the gods
Seconded! It does the slight drawback of spoiling you for anything else though. Mediterranean Food Warehouse in Wellington has imported Italian chocolate powder so you can make something similar at home.
You should do a dessert one with pavlova, ambrosia (sweet whipped cream, vanilla yoghurt, marshmallows and strawberries or peaches) , chocolate steam pudding, apple and ruburb crumble pie, Tip Top Jelly Tip tub is a dessert all on it's own, cream + strawberry donuts (bakery only), apple shortcake, chocolate or jam roll, afghans, ice cream Sammie ie slab of vanilla ice cream between 2 thick pink wafers, ice cream cake
Feijoa is easy to grow here and was a popular garden fruit choice in nz! Generations grew up eating them right off the tree with nothing but their teeth and mouth. Its zesty and sweet love it! Try one fresh of the bush .. bite it open with your teeth and suck out the flesh
There's a small company in Fairlie, New Zealand that makes traditional Kiwi confectionery.... original recipes, milk bottle, air planes, wine gums, smokers, etc.
You'll find lollie cake mostly in bakery's and supermarkets and some cafe's. But depending on who it is, homemade's often better. Also, Nippy's chocolate milk is pretty bloody awesome but it's made in aussie. I always thought lamingtons originated from England? You should try the Confectionery Company range of lollies. They're so flavourful (though i haven't tried the sugar free ones).
If you are near a “couplands” bakery, recommend almost everything there Also fejoas are kinda bitter in their taste, but you gotta try the straight up fruit, yet the fruit too is a bit bitter-
Couplands has good lolly cake and other baked goods like the custard slice and lamingtons are usually cut in half with abit of whipped cream on top and fejoas taste much better if you get them from the tree because shops pick them and then let them ripen off the tree so they dont taste as sweet
The next thing to try is Griffins Chocolate Finger biscuits - you bite the ends off and use them as a straw with chocolate milk! It is a pity Cadbury chocolate is not as good as it used to be, the finger biscuits and toffee pops were so much better years ago. Better quality lolly cake and lamingtons will make a big difference, as will freshness, a good cream filled lamington is delicious and there are raspberry lamingtons too!
Zap chocolate milk, old school, Mintys lollies, K bar, Sparkles, Scroggin, Shrewsbury cookies, Cameo biscuits, anything made by Griffin's, girl guide biscuits, Chocolate pebbles, the list is endless.
I'd like to see your take on Ginger Nut biscuits, Vegemite on Huntly Cream Crackers with butter, Baked Beans on toast or a Toffee Apples, Peanut Crisp Toffee, Fry Bread with strawberry jam and whipped cream , Or Boil Up ! ❤❤❤❤
There is no doubt the Lamington is Australian - they are named after the former Governor of Queensland from 1896 to 1901, Charles Cochrane-Baillie (2nd Baron Lamington). The story is his French Chef needed to make some tea cakes quickly, he improvised with some leftover sponge cake and came up with the Lamington cakes.
@@AverageSouthernMan Research conducted by New Zealander Andrew Paul Wood and Australian Annabelle Utrecht found that the origins of the modern pavlova can be traced back to the Austro-Hungarian Spanische windtorte. It was later brought to the United States where German-speaking immigrants introduced meringue, whipped cream, and fruit desserts called schaum torte ("foam cake") and baiser torte. American corn starch packages which included recipes for meringue were exported to New Zealand in the 1890s. Michael Symons, an Australian then researching in New Zealand, has declared that pavlova has no singular birthplace. Rather, published recipes reveal the complex process of "social invention" with practical experience circulating, under a variety of names, across both countries. For example, Australians beat New Zealanders to create an accepted pavlova recipe as the 'Meringue Cake'. The illusion of some singular invention can be explained by distinguishing a second, associated level of "social construction", in which cooks, eaters and writers attach a name and myths to produce a widely-held concept that appears so deceptively distinct that it must have had a definite moment of creation. Matthew Evans, a restaurant critic for The Sydney Morning Herald, said that it was unlikely that a definitive answer about the dessert's origins would ever be found. "People have been doing meringue with cream for a long time, I don't think Australia or New Zealand were the first to think of doing that."
That was one of the funniest videos I've seen in a while. you must do an ice cream video. Tip Top, Kapiti, Rush Munroes, Much Moore. We do great ice cream. Some ice blocks are pretty special too. A pineapple Fru Ju is a Summertime go to.
Like curls I love a good chocolate milk. Here in Aussie Norco FM is terrific but this kiwi chock milk seems next level. Once again I've got to say Curls has found his place in the world. NZ is his paradise. He is giving all of us in the rest of the world a taste of kiwi life and it looks " sweet az bro"!!!!
Lamingtons should have fresh cream inside them! Try the pink one as well! Feijoas are an acquired taste. They are very healthy. There was a time when every house had at least one feijoa tree. Add vanilla ice cream to the microwaved cookie!
Think lamington was invented in WW2 in London when they add coconut to cakes to make them last a few days longer, and use less sugar. Got adapted to official recipe later.
I rarely comment on RU-vid, but had to come and say how Peanut Slabs were the original whittakers product! The chocolate slabs came around decades later. I see you’ve already been corrected 😅 Live in USA now since 95, if I still dream of many kiwi foods.
I have a couple of suggestions if you were to do a video on NZ chocolates (if you haven't already done one, this is the first video I've watched from this channel)- L&P chocolate, pinky bar, pineapple lumps, basically anything made by Whittakers, pixie caramel, perky nana (a giant pineapple lump but banana flavoured), crunchie bar, and 'marvellous creations' chocolate bar.
Curls mate I can't believe you're in Wellington and I haven't met you. Hope you've heard of Crate Day! Would love to have you around with the boys to experience one of the peak events of the New Zealand calendar and get you onto a crate on (hopefully) a gorgeous sunny December Saturday!
