It’s Beginning to Look A Lot Like…Summer

While scrolling through images the other day of the recent snowfall in the States,  I couldn’t help but feel a tiny pang of jealousy. Christchurch is currently experiencing a heat wave and I’m finding it more difficult than usual to get into the holiday spirit. It’s not quite the same decorating your Christmas Tree with the AC on.

To help bring on the holiday cheer while living in the Southern Hemisphere, I’ve turned to some of the classic holiday recipes. Hannukah’s just started and I will be attempting these homemade latkes [no affiliation]. We don’t have a food processor so I will be hand-grating the potatoes… wish me luck.

We’ll be spending Christmas in Wellington with Pete’s family so I’m also keeping fingers crossed that Pavlova will make an appearance this holiday season. I first discovered this whipped egg-white gift from the culinary gods in San Francisco when Pete’s mom came to visit. We didn’t have an electric mixer at the time and she ended up beating the eggs by hand, no easy feat! I think it’s particularly good topped with passionfruit but the most common toppings are berries and kiwi fruit.


In the spirit of making new traditions, I thought learning a new holiday recipe might be fun. Recently, when helping a friend prep for her baby shower, I discovered slice. Slice has many variations and iterations, and today I’m sharing a recipe for this amazing cookie based delight. Although slice isn’t specific to the holidays (you can find it at most New Zealand cafes) anything with chocolate and berries is festive in my book.

~Berries & Biscuit Slice~


  • 125g butter
  • 1 can of condensed milk
  • 2 tsp cocoa powder
  • 1 packet of wine biscuits
  • 1 packet of malt biscuits
  • 1.5 blocks of Whittaker’s Berry and Biscuit chocolate


1. Combine butter, condensed milk, and cocoa powder until melted together

2. Crush both packets of biscuits and add to the melted mixture, then place in a rectangular cake tin

3. Melt the Whittaker’s Berry & Biscuit chocolate and spread on top of the biscuit mixture

4. Place in fridge to cool and harden

5. Enjoy!

U.S. Substitutions: This recipe calls for two kinds of cookies: malt biscuits and wine biscuits. You won’t find these in the States but I’d recommend using Graham Crackers and Nilla Wafers instead. Plain melted milk chocolate can be substituted for Whittaker’s chocolate.

Let me know how yours turns out!