Ice Rescue

The fresher, slower-melting ice.

Ice Rescue makes simply cooler ice. Hand bagged, free flow, freshly made, cubed ice from pure filtered water. Ideal for drinks or cooling food. Delivered daily to all the best bars, restaurants, cafes & caterers in Wellington or available at select stockists or from the factory door.

22 Degrees. That is summer in my book.

Watermelon Tequila Cocktail

Ok - I'll admit this is a bit fiddly but given how awesome it looks, it has to be done!

  1. 1/4 cup water
  2. 1/4 cup granulated sugar
  3. 8 cups diced seedless watermelon 
  4. 1/4 cup fresh lime juice
  5. 1 3/4 cups blueberries
  6. 3/4 cup lightly packed fresh mint leaves, plus 8 sprigs for garnish
  7. 1 1/4 cups  tequila
  8. Ice
  1. In a small saucepan, bring the water to a simmer with the sugar and stir over moderate heat until the sugar is dissolved, about 1 minute; let the sugar syrup cool.
  2. In a blender, puree the watermelon until smooth. Set a fine-mesh strainer over a bowl and strain the watermelon juice, pressing gently on the solids to extract as much juice as possible. Discard the pulp.
  3. In a large jug, combine the sugar syrup with the lime juice, blueberries and mint leaves. Using a wooden spoon, lightly muddle the blueberries and mint. Add the watermelon juice and tequila. Refrigerate until chilled, about 2 hours.
  4. Pour the cocktail into tall ice-filled glasses. Garnish with the mint sprigs and serve.

Creamy Cucumber and Dill Canapes

  • 225g cream cheese, softened
  • 20g italian style salad dressing (can buy New World or Countdown)
  • 125ml mayonnaise
  • 1 baguette, cut into 1.25cm thick circles
  • 1 cucumber, sliced
  • 2 teaspoons dried dill
  1. In a medium bowl, mix together cream cheese, dressing mix and mayonnaise.
  2. Spread the sliced bread with a thin layer of the cream cheese and top with a slice of cucumber. Sprinkle with dill.