Pepper & Me

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Pepper & Me We are taking our passion for delicious, easy food and sharing it with you in the best way we know how - Make Pepper & Me your secret culinary weapon today.
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Pepper & Me - 6 months on! by Cherie Davies April 02, 2017
Reading back on my first post, its crazy how things can change so much in such a short period of time! Miss Pepper is walking! She’s loving daycare, sleeping through the night and self weaned at 8 months old - Which is rather relevant because I started this business with an aim of supporting lactating mamas… (this topic was pretty close to my heart and may need a full separate blog post)

Now we not only support lactating mums but whole families - with a goal of showing you how to include a wide variety of delicious, simple, and budget friendly meals in your day to day life. Our snap chat (pepperandmenz) has been an integral part of this transition, it’s so simple for me to snap as I cook, and show you guys how easy it is to make something a little bit special, making sure we use family friendly ingredients and super simple methods. It’s basically just us, and what we eat. A little baby spam thrown in and the odd yarn of the day. Shannon used to have a man review segment, but then he realized I had more that 20 followers….

We have welcomed so many new products to the family! Man rub has quickly become a staple in everyone’s pantry, and man rub mayo has just as quickly become just as much (if not more) of a staple in the fridge! Thanks to Katie in the Kitchens vegan version, its now suitable for everyone, including pregnant mums too. Man grind has become our most widely used seasoning, replacing salt and pepper in every dish. Cue the entrance of the Man Bag, our manliest gift option for that sneaky little gift you are actually kind of buying for your own benefit. We sourced the most beautiful glass Grinders to sell with our grinds, and have sent out over 500 of them across the country. Once Miss P had weaned, I enjoyed bringing a little heat back into my cooking, and as a solid long time fan of Tio Pablo’s products, we added the Chipotles with Adobo sauce to some of our packs. And of course you all know about Mother Dukkah, as we attempted to take over the internet with our March release of this awesome new product. As a business we have almost reached the point where its time to get some extra (very, very low) paid hands in, as Shannon and myself are starting to struggle with 4-5 hours each of packaging, paste making, bagging up, labeling, emailing and booking couriers each evening. My brother Lorne is on call constantly for website, design, social media and label making duties, while my mum Joc takes care of all my accounts, tries to rein in my generous discounts and giveaways and generally shows up just in time to pull my household together as it starts to burst at the seams. My dad Paul is a business mentor, he writes down numbers and comes at me from a sensible business like angle - sometimes I take that on board! We decided in December I would get a part time job, so that I could use Pepper & Me’s small amount of profit to be put back into growing and promoting the business, so in January I started work as a cook at Peppers daycare. Pepper absolutely LOVES daycare, and I enjoy seeing her learning, playing and developing in these awesome new surroundings. You may or may not hear me yelling "make good choices Pepper" from the kitchen (stage 10 clinger much). Also using my brain for something else each day is good, and it gets us out of bed and dressed at a reasonable hour. Its Main purpose is supporting my online shopping addiction TBH, although some days leaves me pretty drained come 10pm. With Pepper's first birthday scarily looming just around the corner, and an enormous snap chat following that’s growing everyday, I thought it might be time to (hopefully) give this blog a bit more love, and share a bit more in depth, some parts of our lives that you all seem interested in. As I shared above about my family, and how much they do for us, I would love for the Pepper & Me family to become a similar thing. A support network if you like. I was thinking Food, babies, relationships, kids, non-judgmental parenting, good yarns, some sarcastic humor and the odd whinge. Just don’t be a dick though, I’m a big fan of the old block and delete buttons. I hope to be able to support and share other NZ small business with you as well, I’ve become a crazy fan of shopping small, local and NZ made. You have probably figured out by now that I am an over user of exclamation marks, I am not that funny, I eat way too much and I don’t care for kale or his friends. What you are yet to learn is that I am quite passionate and emotional in my head, but I very rarely come across that way whilst speaking. I also have a super wild pre mum/wife life side that no one knows about, (Shazza) As she is known, sometimes still itches to come out…

I also have the worst spelling and grammar, which is a potential issue, but we will deal with that along the way. Welcome to the fam. Hopefully I don’t offend too many people along the way…



X Cherie

15/10/2026

COUNTDOWN IS ON! 🎄 GET YOUR ADVENT!

15/10/2026

We don’t want to hear a single person say they don’t like mashed potato after trying this recipe…. This is Cachio E Pepe Mash.

Four cheeses, butter & Cachio E Pepe Seasoning. 🧂

Ingredients
1.5 kg Agria potatoes, peeled and cut into evenish chunks
100g butter
2 tablespoons Pepper & Me Cacio e Pepe Seasoning
¾ cup cream
125 g cream cheese
1 cup grated tasty cheese
1 cup finely grated Parmesan
½ cup grated mozzarella
1 tablespoon Pepper & Me Cacio e Pepe Seasoning, extra
25g butter, melted
½ cup finely grated Parmesan, extra

1. Place the potatoes in a large pot and cover with cold water. Bring to the boil, then cook for 20-25 minutes, or until completely tender.
2. Drain the potatoes really well, then return them to the hot pot over low heat for 1-2 minutes. Give the pot a shake to help steam away any excess moisture.
3. Pass the potatoes through a potato ricer, or mash them until completely smooth. Do not use a food processor unless you are aiming for wallpaper paste.
4. Add the butter and 2 tablespoons of Cacio e Pepe Seasoning, then mash until the butter has melted through.
5. Place the cream and cream cheese in a small saucepan over low heat. Stir until warm, smooth and just beginning to steam.
6. Gradually fold the warm cream mixture through the potatoes, followed by the tasty cheese, Parmesan and mozzarella. Mix until the cheese has melted and the mash is creamy, stretchy and outrageously good.
7. Spoon the mash into a buttered baking dish and smooth over the top.
8. Mix the extra Cacio e Pepe Seasoning, melted butter and extra Parmesan together, then scatter it generously over the mash.
9. Bake at 200°C for 20-25 minutes, or until piping hot with a deeply golden, bubbling cheesy crust. For extra colour, flick it under the grill for the final 2-3 minutes.
10. Leave the mash to sit for 5 minutes before serving so no one removes the roof of their mouth with molten Parmesan.

14/10/2026

Cachio E Pepe, Cheese & Pepper seasoning 🧀 Was that five ways? And why is Lorne dressed like a sausage with a belt?

Give it a go! The first of its kind 🫢

14/10/2026

Send this to your boss so they know how easy it is 🤝

13/10/2026

The salad that catches you off guard (SO YUM!) 🧀🌞

Find the recipe for this Cachio E Pepe Kale Caesar Salad on our website!

12/10/2026

Cacio E Pepe is the first of its kind (in NZ
anyway!)🧀

We’ve bought the flavours of Italy to you, cheese & pepper!

The only flavours you need for those classic pasta dishes.
You can get your hands on this and the whole summer range

12/10/2026

Cachio E Pepe is the first of its kind (in NZ anyway!) 🧀

We’ve bought the flavours of Italy to you, cheese & pepper! The only flavours you need for those classic pasta dishes.

You can get your hands on this and the whole summer range now!

11/10/2026

Cheesy, peppery and savoury.

Available now.

10/10/2026

We visited The Grocer to try their John Montagu sandwich, as we said - outstanding! Absolutely spot on, we’re still thinking about it now.

One of the best sandwiches in the Bay of Plenty FOR SURE! Highly recommend grabbing this for lunch. ♥️

07/10/2026

Crispy Business x Mozzarella Sticks 🧀

Fat crunchy mozzarella sticks with an insane cheese pull, quickly tossed through spicy chilli crisp while they’re piping hot. New go to summer w**e snack!

400 g firm mozzarella, cut into thick sticks
½ cup plain flour
1 teaspoon Man Grind
2 eggs
1 tablespoon milk
1½ cups panko breadcrumbs
½ cup finely grated Parmesan
1 teaspoon Man Grind Neutral oil, for frying
⅓ cup chilli crisp (or hot honey or gochujang sauce work well too)
2 spring onions, finely sliced

1. Line a tray with baking paper. Arrange the mozzarella sticks on the tray and freeze for 1 hour. This helps stop the cheese escaping when they’re fried.
2. Add the flour and 1 teaspoon Man Grind to a shallow bowl.
3. Whisk the eggs and milk together in a second bowl.
4. Combine the panko, Parmesan and remaining 1 teaspoon Man Grind in a third bowl.
5. Coat each frozen mozzarella stick in the flour, followed by the egg mixture and then the panko. Dip it back into the egg and panko for a second coating, pressing the crumbs on firmly.
6. Return the crumbed mozzarella sticks to the freezer for another 30 minutes.
7. Heat 5 cm of neutral oil in a deep saucepan to 180°C.
8. Working in small batches, fry the mozzarella sticks for 60-90 seconds, turning as needed, until deeply golden and crisp. Remove and drain briefly on a wire rack.
9. Add the hot mozzarella sticks to a bowl and very quickly toss them through the chilli crisp. Don’t leave them sitting in the bowl or the crumb will soften.
10. Pile onto a serving plate, spoon over any remaining crispy chilli bits and finish with the sliced spring onions. Serve immediately while the centres are crazy stretchy. See who can get the longest cheese pull!

Address

1/8 Ke Ahi Rise, Tauriko
Tauranga
3171

Opening Hours

Monday 9am - 4pm
Tuesday 9am - 4pm
Wednesday 9am - 4pm
Thursday 9am - 4pm
Friday 9am - 4pm

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