Myles McLachlan grew up in Auckland, the son of parents who both grew up on the land (Picton for Dad and New Plymouth for Mum. This heritage informed the McLachlan family diet, which Myles reports was reasonably health conscious at around 80% natural / organic until his younger brother, Alexander, was diagnosed with lymphoma. At that point, the family decided to aid Alex’s recovery by going to a diet of 100% whole foods. In a silver lining to a very difficult time for the McLachlan family, the positive effects of their new diet set the stage for them to see the potential of future opportunities.
Speaking of comfort, on the cacao scene this time (oh chocolate...), Pure Coco also produce a great coconut / cacao nib which is completely raw and uses fair trade cacao (not cocoa). This makes a great nibbling snack or an interesting, textured, flavourful baking topping. Finally, Pure Coco’s raw cacao coconut bar is a powerful little on-the-go treat containing 47.5% raw cacao (makes for very good feelings), the rest being raw coconut milk, coconut oil and coconut flour. Of course, there are no nasty chems or GMO bits in Pure Coco’s lineup and the way they work with the world around them means we can all enjoy staying here ethically and sustainably a little bit longer. The McLachlan family has teamed up with Fijian families, and now Samoan families too, to bring us some of the best of their island worlds. I encourage you to grab a few Pure Coco products for your own test kitchen and share the love.
Either a double shot of espresso, or a half cup of French Press, or a Mokka (shown above) pour.
1 tbsp butter (Lewis Road Creamery is the best for this)
1 tbsp Pure Coco extra virgin coconut oil
warm milk (frothed)
• Extract your coffee as you normally would.
• add the butter and coconut oil and using a stick blender, give it a good whiz until completely blended and frothy
• Foam your warm milk (I have a screen plunger at home that I pump for around 20 seconds, works really well) and pour into the coffee blend.
1/4 cup olive oil (peanut oil or rice bran oil will work too)
50g Pure Coco coconut oil
1 tsp flaky sea salt
2 tbsp Pure Coco coconut sugar
1 cup of popping corn
There are a few things to keep in mind here. First, the pot. I’ve used a large wok or 4 litre soup pot, but you’ll need a good sized lid to cover either. I’ve also used a huge 10qt pot with an enamel coating which works pretty good. The best though, is a really large cast iron dutch oven or camping pot. The bigger the better. You gotta troll the garage sales and second hand shops for this black iron beauty. Secondly, you need to regulate the heat so it’s really hot at the beginning and less so towards the end. Sometimes I lift the pot above the heat as the popping dies down, sometimes I reduce the gas flame (if you have it). You’ll get used to your own gear once you see the state of your final popped corn and the bottom of your pot. You know you have it down when the kettle corn tastes great and nothing’s burnt on the bottom of the pot.
1. Place the cast iron pot on the stove top on high heat. Add the olive oil, butter, salt and coconut oil. When the butter is just about melted, add the corn.
2. Give the pot a bit of a stir to coat the corn and then add the coconut sugar. Don’t stir it again just yet as you want the corn to heat up a bit before the sugar starts to melt. Place the lid on the pot and wait until you hear the first kernels pop.
3. Using some heavy duty pot holders, pick up the pot with both hands and give
it a few circular movements. This will stir the sugar into the oils and coat the newly popping kernels. Place the pot back on the stovetop and repeat the swirling movements every 30 seconds as the corn keeps popping. This keeps the sugar from burning and continues to coat corn. You can also move the pot slowly around the burner to keep the heat distributing.
4. Once the popping dies down either reduce the flame a bit or lift the pot until just a few kernels pop over a 10 second period. Remove from the heat immediately. If you have a light enough pot, you can get a solid grip on the whole thing and turn it upside down (with the lid on!). This is tricky and risky but you’ll coat the popped corn with any remaining oils. Otherwise, take the lid off immediately and toss the popped corn in the pot using a forward then jerking up circular motion. This airs the popped corn and keeps anything from burning on the bottom. Cast iron retains a lot of heat so you’ll need to pour the kettle corn into a serving bowl as soon as you can. If you have a thinner bottomed pot, you can toss the corn for a minute and then eat it straight out of the pot.