The Dish: Fine saucy treats

Peter Gordon's relish and oil range.

He has a restaurant in London, another in Auckland, and cookbooks and awards to his name. Now chef Peter Gordon has a signature range of chutney, relishes and dressings.

The five condiments are fig, walnut and whisky chutney; red chilli relish; Moroccan relish; avocado oil, pomegranate and molasses dressing; and Gordon's famous sweet chilli sauce.

When Gordon tried them at his London restaurant, The Providores and Tapa Room, he was thrilled with the feedback. For stockists, ph 0800 867 776.

Your private chef

If the thought of having to prepare a three-course dinner for your friends sends you into a panic, help is at hand.

Chef Steve Roberts will design a one-off menu for you, shop for the ingredients, come to your home, cook the gourmet meal in your kitchen, and clean up.

Roberts' private chef service is perfect for anyone who loves to entertain but hates the idea of cooking, or would rather leave all the hard work to someone else.

He'll cook lunch or dinner for up to 24 people and join in for a glass of wine after the meal to answer the questions you've always wanted to ask a chef.

Roberts has been a chef for 18 years, working at The Hunting Lodge, Hotel du Vin and Sileni Estate, as in Australia and Japan. He runs the cooking school at the Nosh foodstore in Glen Innes.

Private dining prices start from $200 each.

For more information, ph (09) 627 7103.

Birthday brew

If you like your tea strong, keep an eye on the supermarket shelves this month for a limited-edition blend.

Twinings is bringing out 1706 to celebrate its 300th birthday. New Zealand is the only country outside Britain where it will be available because both countries have a similar palate for tea.

It is a full-flavoured blend of African, Indian and Ceylon teas. A tip from tea master Stephen Twining, tenth-generation member of the tea family, is that 1706 should be brewed for three to four minutes and served with a dash of milk to develop the flavour. $8 for a pack of 80 teabags.

Flower power

Hibiscus flowers are no longer just something pretty to look at - they're great to drink.

When Auckland businessman Richard Lavack was working and travelling around Egypt and the Sudan, where temperatures often rose above 50C, he became addicted to a tea made from hibiscus flowers. He found it cooling and refreshing and loved the deep red colour.

In Auckland, Lavack developed Squish, a fruit drink with a hibiscus base. It is cold-brewed to preserve the hibiscus nutrients and naturally sweetened to give it a fruity floral flavour.

Squish, at $2.90 for 375ml, is available