Make a Date

Pipped to be one of the on-trend foods for 2023, dates have been growing in popularity for some time. Often referred to as nature’s candy, dates are the go-to for raw food enthusiasts and those avoiding refined sugars. They are even reputed to induce or help in labour, although from experience I am not sure I agree!

Traditional bakers love dates too. After all, who doesn’t love sticky date pudding or a good old date scone?

Dried dates – Found in the baking aisle these are the dates we grew up with. Store them in the pantry and pull out to add to baking.

Medjool Dates – Find these in the fridge in the produce department of green grocers. Bigger, softer and with wonderful caramel flavour, making them perfect in raw dishes and smoothies.

Deglet Noor Dates – These semi-dry dates are slightly crunchy yet still soft and pliable. Popular in the US, they are not as sweet as the Medjool.

Date Syrup – Available in specialty stores like Vetro, date syrup is a great alternative sweetener with less sugar than honey or maple syrup. Use it as a topping on pancakes or in baking.

Snickers Bites

Perfect for the mid-afternoon slump, these bite-sized treats are reminiscent of the classic Snickers bar.

15x Medjool dates (available at Bin Inn Papamoa and Vetro)

¼ cup peanut butter

½ cup dark chocolate, chopped

1 tsp coconut oil flaky sea salt – optional (I used Opito Bay Sea Salt)

Cut a slit in each date and remove the pit. Fill each date with around ½ tsp peanut butter.

Place the chocolate and the coconut oil in a microwave safe bowl and melt in the microwave in 15 second increments, stirring between each. It shouldn't take longer than 1–2 minutes total.

Dip each date into melted chocolate until completely covered then place on a tray lined with baking paper. Sprinkle with a little flaky salt. Set and store in the fridge ready for when you need a sweet pick me up.

Teriyaki Salmon

I’m a sucker for teriyaki, and this recipe is based on a family favourite, chicken teriyaki (which you’ll find in our new Nourish cookbook – out in June). But in this recipe I swapped out the brown sugar for date syrup, with marvellous results. The date syrup is a less in your face sweetness and adds a lovely caramel note.

Here I have served it over salmon, but it will work just as well over chicken and even deep fried cauliflower florets.

3 tbsp date syrup (available at Bin Inn Papamoa and Vetro)

¼ cup mirin

¼ cup cooking sake

¼ cup soy sauce

500g salmon fillets

3 tbsp rice flour oil spring onion, chopped (optional) sesame seeds

To make teriyaki sauce: mix date syrup, mirin, sake and soy sauce in a small saucepan and bring to the boil. Reduce the heat to medium and simmer for a further 2 minutes.

Cut the salmon into your desired size pieces and dredge through the rice flour.

Heat a little oil in a pan over medium-high heat and place the salmon in.

Cook the salmon for 2–3 minutes and flip to cook the other side for another 2–3 minutes.

Carefully add the teriyaki sauce to the pan and cook until the sauce reduces slightly and the salmon is cooked through.

Serve with cooked rice, and garnish with chopped spring onion and sesame seeds.