NZ Woman's Weekly

Peach & raspberry bubbles with Parmesan & rosemary hearts

  • Courses


Peach & raspberry bubbles

Makes 1 cup syrup

Pretty pink fruity bubbles are the perfect way to start an evening of romance. Make the syrup the day before, then top up with the bubbles and extra fruit to serve.

  • 1 cup water
  • 1 cup caster sugar
  • ¼ cup raspberries, partially crushed, plus extra for serving
  • 2 ripe peaches, plus 1 sliced for serving
  • Champagne or bubbles

1 In a medium saucepan, combine the water, sugar, raspberries and peaches and simmer for 10-15 minutes, until the peach is squishy and the syrup a pale pink.

2 Leave to cool, then strain into a jar and chill until ready to serve. Use about ¼ cup of syrup to a glass of bubbles or to taste.

Parmesan & rosemary hearts

Makes about 40

These savoury shortbreads are an ideal nibble – not too filling and delicately flavoured to get the taste buds tingling.

  • 1 cup flour
  • ½ tsp baking powder
  • ¾ cup parmesan cheese, grated
  • ½ tsp celery salt
  • 1 tbsp rosemary, chopped
  • 125g butter, diced
  • 2-3 tbsp lemon juice

1 In the food processor, combine the flour, baking powder, parmesan cheese, celery salt and rosemary, and pulse until well mixed.

2 Add the butter and 1 tablespoon of juice, and blend until the mix starts to clump together – add a little more lemon juice if needed, pulsing until the mixture forms a ball.

3 Wrap the cheese ball in cling film and chill for 30 minutes or up to 2 days.

4 Preheat the oven to 170°C and line a tray with baking paper.

5 Divide the pastry in half and roll out one half at a time to a thickness of 0.5cm. Cut into heart shapes using a cookie cutter, or slice into small bars.

6 Bake for 10-12 minutes until pale golden and set. Continue with remaining cheese dough.

About Jo Wilcox

"I have had a love of food my whole life. Lucky for me my mum allowed me to play in the kitchen from the very beginning – from sitting up on the bench watch her peeling peaches for preserving or planning dinner parties from her many Womans Weekly Cookbooks. Starting in my local beach café, I went onto professional cookery training and my big foodie OE working as a professional chef and nanny. At 21 I launched my first restaurant. The following years saw me owning a gourmet cake and dessert shop and then a pasta deli before I discovered the world of food styling. Today I work in food styling making food look beautiful and tasty in packaging and advertising shoots, as well as my most important role yet – Food Editor of New Zealand Woman’s Weekly. I aim to provide great meal solutions that are interesting and approachable, and of course gorgeous foodie photos that make you want to cook them! I love the feedback and the knowledge that people actually cook them and have great results. If I can give someone a love of cooking and enjoying family meal times and gatherings then my job is done!" See

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