Making jams and chutneys used to be the preserve of thrifty grannies. But thanks to Kiwi Kylee Newton, getting in a pickle is right on trend. Her modern preserves, made from her own kitchen in Hackney under the brand Newton & Pott, have gained a cult following at London markets, cafes and, more recently, Selfridges. We’re not surprised, given she’s taken to introducing New Zealand favourites tamarillo and feijoa to the British public.
Anyone keen to recreate her innovative preserves — za’tar pickled cauliflower, seville and campari marmalade, “posh piccalilli” — will find oodles of tips and inspiration in her first cookbook, The Modern Preserver.
We have have two tickets to see Kylee Newton speak at Collected at Bloc, Mt Eden, Feb 25, 6.30-8pm, plus signed copies of her book The Modern Preserver, $55, published by Random House, to give away.
Making jams and chutneys used to be the preserve of thrifty grannies. But thanks to Kiwi Kylee Newton, getting in a pickle is right on trend. Her modern preserves, made from her own kitchen in Hackney under the brand Newton & Pott, have gained a cult following at London markets, cafes and, more recently, Selfridges. We’re not surprised, given she’s taken to introducing New Zealand favourites tamarillo and feijoa to the British public.
Anyone keen to recreate her innovative preserves — za’tar pickled cauliflower, seville and campari marmalade, “posh piccalilli” — will find oodles of tips and inspiration in her first cookbook, The Modern Preserver.
We have have two tickets to see Kylee Newton speak at Collected at Bloc, Mt Eden, Feb 25, 6.30-8pm, plus signed copies of her book The Modern Preserver, $55, published by Random House, to give away.
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