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August 12 2019


Orangettes is a fancy moniker for candied peel dipped in chocolate – and who could resist the orange/dark chocolate combination?

These tasty treats are a stylish accompaniment for coffee or a nice way to cap off a dinner party.

It is a great way to use the whole fruit: don’t discard the peels when you make a dish calling for oranges – make orangettes!

Orangettes candied peel dipped in chocolate


4 oranges
1c water
1c sugar
extra water for blanching and boiling
450g dark chocolate

Slice the ends off the oranges, score and peel from one end to the other to remove the peels.

Slice the peels into thin strips and trim the edges.

Blanch the peels in boiling water for a few minutes. Rinse and repeat the process – this removes the bitterness.

Make a syrup by combining a cup of water with a cup of sugar in a saucepan, bring to a simmer and add the peels. Simmer gently for an hour watching carefully. Add a little more water if required.

Once the peels have cooked, remove from the pan and cool/drain on a wire rack.

Melt 450g dark chocolate, dip the ends of the peel into the chocolate to cover halfway and cool on greaseproof paper. Store in an airtight container.

Serves 64(ish)


There are oranges and then there are Gisborne oranges. Our incomparable Navel oranges are loved throughout New Zealand. 

A winter orange, Navels are sweet, seedless, and juicy. Our region has the perfect climate of sunny warm days and cool nights to be able to grow one of the world’s favourite fruits.

Our oranges are grown on trees we planted in 2003. We knew our soil comprised exceptionally fertile heavy silt loam, renowned in our district for growing just about anything, but it wasn’t until we started selling our oranges direct to customers that we realised just how remarkable they are. Flavoursome, juicy and bursting with goodness, they have to be tasted to be fully appreciated.