ice cream at Puhoi

Ice Cream At Its Best

Just a mere 9kms away from our B&B is one of the best places to go in New Zealand’s for ice cream. The Puhoi Valley Cafe won five major awards at the 2017 Ice Cream Awards.

b&b afternoon teaIt took home the supreme award of boutique manufacturer for its chai latte ice cream, won the premium ice cream category, won the open creative category with its lemon cheesecake ice cream and won the best of coffee category with its Matakana roasted affogato yoghurt ice cream.

This was the third straight supreme win for Puhoi Valley, last year winning for its roasted coffee affogato ice cream.

This cafe has a great area for children to play, or frolic round the grounds. If you’re looking for places to go near our BnB and you want a treat, this is your answer.

The ice cream really is superb and we find it very hard to go past the hokey pokey ice-cream in a cone. A little indulgent perhaps but they’re pretty good as a dessert after munching on oysters and chips from the Puhoi Store for lunch.

If you’re after more ideas about what to do, where to go and what to eat while you’re staying at our B&B at Mahurangi West, just get in touch or give Rachel a call. We’re always happy to help.

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Breakfast at our B&B

Feijoa Fritters

feijoaThese feijoa fritters are a firm favourite of my friend Debbie. Her granddad used to make them every autumn. These breakfast feijoa fritters are really feijoa filled pikelets and are best served quite warm.

This recipe makes about 20 fritters and takes around 30 minutes.

50g butter
1/4 cup sugar
1 cup flour
pinch of salt
1 1/2 tsps baking powder
1 egg
3/4 cup milk
1 cup feijoa flesh, some finely diced, some mashed
1 tbsp butter

Melt the butter and allow to cool.
Mix the sugar, sifted flour, salt and baking powder in a bowl.
In a separate bowl beat egg and milk together.
Make a well in the dry ingredients, add egg and milk mixture and combine. Add the cooled melted butter and mix thoroughly. Finally, fold through the finally diced and mashed feijoas.
Add tablespoonfuls of the mixture to a medium-hot fry pan until bubbles start to appear. Flip and continue to cook until golden brown on both sides.
Transfer cooked fritters onto a paper-towel lined plate in the oven.
Serve warm with a sprinkling of icing sugar.

Puhoi lemon delicious yogurtThese are also very nice served with a dollop of lemon yogurt. We quite like to use the Puhoi lemon delicious yogurt.


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breakfast blueberry-waffle

Breakfast at our Bed and Breakfast

Breakfast Blueberries

B&B-Blueberry-SauceWe serve this blueberry sauce with our breakfast waffles. It can be made with both fresh or frozen blueberries. Frozen blueberries actually work best. Thick and sweet, this is a quick, easy sauce and perfect for topping waffles. We always serve the blueberries and waffles with a dollop of cream cheese.


  • 1 1/2 cups blueberries (I prefer to use frozen)
  • 1/2 cup water
  • 1 tbsp sugar
  • 1 tablespoons cornflour dissolved into 2 tablespoons water
  • 1/2 teaspoon vanilla


  1. Place 1 cup of blueberries in a small saucepan. Cover with water and add sugar and vanilla. Heat over medium-high heat until mixture comes to a low boil and blueberries just start to break apart.
  2. Add the dissolved cornflour to the saucepan and bring the mixture to a boil. Turn the heat down and simmer for 2-3 minutes, or until sauce reaches desired consistency. Add more water, one tablespoon at a time, if the sauce gets too thick.
  3. Remove from the heat. Add remaining 1/2 cup of blueberries and stir gently.
  4. Warm a little before serving to thin the sauce slightly.
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breakfast cereal cup

Breakfast at our B&B

Breakfast Muesli Cups

A recipe for a special little breakfast I found on Pinterest! They look gorgeous, are interesting, tasty, reasonably healthy and wonderfully simple! Our guests really enjoyed them as they were not too heavy or “cooked”. Great for a breakfast on the deck with good coffee, fresh fruit and a fruit smoothie (and a sneaky blueberry danish as well).

The toppings can changed around depending upon what is in season. I made these when we had no fresh berries at hand, so I used mandarins as well as bananas and grapes. It’s pretty important to use a tasty thick Greek style yogurt as the filling needs to be quite firm or the cups could get soggy.

Use whatever fruits are in season and nuts that take your fancy and enjoy.

Breakfast Muesli Cups

 B&B-Muesli-cupThis recipe makes 4 -5 small tarts so I doubled it.

  • 1 1/2 cups rolled oats
  • 1/2 cup shredded coconut
  • 2 tbsp chia seeds
  • 1/2 tsp cinnamon
  • 1/4 cup + 1 tbsp coconut oil (I used rice bran oil)
  • 1/4 cup honey or maple syrup (I used a mixture of golden syrup and honey)


  • 1 cup natural yogurt or coconut yogurt (I used Puhoi Greek yogurt which is already quite sweet).
  • 1 tbsp honey, stevia or other sweetener (I didn’t add any sweetener).
  • 1 tsp vanilla (I didn’t use any).
    1. Pre-heat the oven to 180.
    2. Combine rolled oats, coconut, chia seeds and cinnamon in a large bowl, set aside.
    3. Melt oil and honey in a small saucepan over a low heat.
    4. Pour melted oil & honey over the dry mixture and stir to coat well.
    5. Place spoonfuls of the mixture into greased muffin tins, using the spoon to press in as much as possible.
    6. Bake for around 15 minutes, checking to ensure they don’t brown too quickly.
    7. Remove from the oven and working quickly press the cups firmly into the tin using the back of a spoon a second time. (This step is important.)
    8. Allow to cool completely before removing from the tins.  (This step is also very important. Be patient or your breakfast muesli cups will end up being breakfast muesli crumble.)
    9. Add spoonfuls of the yogurt mixture into each muesli cup and top with fruits of your choice.
    10. I served these in small individual dishes.

This recipe and lovely photo came from The not so good photo was the one I took!

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Breakfast at our B&B

Oven Baked Breakfast Rosti With Smoked Salmon

Thanks to Sarah Barnes from for this great recipe. These rostis are quick to whip up and they freeze beautifully. I slightly undercook the rostis so they can be freshened up in the oven for a couple of minutes.
These breakfast rostis are great to have on hand as a gluten-free option.

  • 2.5kg potatoes
  • 6 tsps wholegrain mustard
  • 4 eggs
  • fresh dill chopped
  • Salt and pepper
  • 200g butter
To serve
  • Sour cream
  • Avocado slices
  • Smoked salmon
  • Balsamic glaze
  • Salt and pepper
  • More fresh dill
  1. Preheat the oven to 200c.
  2. Peel and grate the potatoes and then squeeze out  all the liquid by piling the grated potato into a clean muslin cloth or tea towel and twisting it together into a ball, hard.
  3. Stir in the mustard, beaten eggs, plenty of salt and black pepper.
  4. Brush 2 muffin trays (24 holes) with the melted butter and pour the rest of the butter into the potato mixture and stir.
  5. Divide the mixture between the tins, pressing down into each muffin hole.
  6. Bake for about 20 minutes or until golden and crisp.
To serve
  1. When the rosti are cooked, allow them to stand for 5 minutes, before loosening the edges with a round ended knife and ‘popping’ them out.
  2. Fill the rostis with sour cream and top with slices of avocado, smoked salmon and a slice of fresh tomato. Sprinkle with fresh dill, a wee drizzle of balsamic glaze, salt and pepper.
  3. I also serve these with bacon, tomato, avocado and basil

We take breakfast to our guests in their room where they can eat it in the lounge or on the deck enjoying the views out over the park and Hauraki gulf. We’re only 45 minutes from Auckland and close to Orewa, Warkworth and Matakana.

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Breakfast at Mahurangi West Wing

During autumn we have a plethora of figs which grow wild down at one of our local beaches. I found this recipe on the Australian Broadcasting Corporation website and was really pleased with it. The vanilla with the figs makes for quite a decadent breakfast. The stewed figs also freeze well which means I can serve these to our guests all year round – well as long as they last without being gobbled up!

Please note the photo is not mine as I am hopeless with a camera, but this “found photo” is a pretty close rendition of how they looked.

I used slightly less honey than the recipe called for as I just found it a wee bit too sweet.

Breakfast Stewed Figs

Stewed Vanilla Infused Figs

B&B-stewed-figsThese figs are great as a special breakfast with yogurt and cereal. Our guests also ate them as dessert!


2 tablespoons honey (I used 1 tbsp but I guess it would depend on the sweetness of the figs)
1 tablespoon water
1 vanilla bean (I used 1 tsp of vanilla extract)
2 strips of lemon zest
250g fresh figs


Rinse the figs and pinch off the stems. Cut them in half.

Split the vanilla bean in half.

In a small saucepan, combine the honey, water, vanilla bean and lemon zest over a low flame.

Stir to dissolve the honey and turn off the heat.

Add the figs, gently toss them in the honey mixture, and let them rest, covered, for an hour.

Turn the heat to very low and gently simmer the figs for 30 to 40 minutes, turning them carefully so that they don’t fall apart but are just cooked through.

Remove the pan from the heat and let them cool to room temperature.

To serve, divide the figs between two bowls and spoon their pink syrup over them.

Chef: Sara Morley

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