Monthly Archives: November 2016

Deliciously Drinkable Portland

Posted by Laura Morgan on November 02, 2016

Fall really is in the air now. Halloween is over, the leaves flamed out and are beginning to drop, leaving most sidewalks in Portland cushioned with various shades of brown. Urban chickens have slowed laying while many of Portland’s artisan food and drink makers are steadily churning away, some switching over to fall-inspired preparations. Fall-time in Portland is associated with rainy day pastimes such as mushroom hunting in the mist-soaked forests of the coast range and then relaxing in your favorite bar, restaurant or at home with something warm in hand. Within the city itself, locals spend time hiking in Forest Park, one of the largest urban forests in the country, escaping to nature – a very typical Oregonian pursuit. Of course, the best way to end an excursion into the woods is with a delicious snack and a hot drink or glass of wine afterward, this is why we went hiking in the first place, isn’t it?! Lucky for us, there are plenty of ways to do this in Portland, which is what we’ll be talking about on the blog this month – all things deliciously drinkable! So stay tuned for recipes, tips for great places to get a drink in Portland and a spotlight on the most imbibable seasonal products.

PRO-TIP: Go to Forest Park when you’re here! There are several ways to get into the park, but for a truly Nob Hill experience Portland-style, enter the park by walking or biking up NW Thurman St or parking in the designated parking lot on NW Upshur. Follow the Lower MacLeay trail at the MacLeay Park Entrance one mile up to the Witch’s Castle, as it’s locally known, or up to Pittock Mansion for a bit more of a workout (it’s all uphill from this point, but still only 5 miles round trip). When you get back to the trailhead where you started, walk up the stairs onto NW Thurman and a couple blocks down the street to The Clearing Café & Bakery for a chai latte or glass of wine (and one of their house-made pastries)!

Happy Fall from The Big Foody PDX!

Drinks Month - Lemon and Paeroa!

Posted by Elle Armon-Jones on November 01, 2016

Every country has its favourite drinks and it might be a bit of a funny thing to be celebrating for a whole month, but we love traditional drinks, new drinks and quirky drinks, so we’re going to tell you all about them throughout November. 

First up the legendary L&P - Lemon and Paeroa! The legendary New Zealand drink that we all love has actually been in existence for over a century. Paeroa is a township at the base of the Coromandel Peninsula and is famous for the giant Lemon and Paeroa Bottle you pass on the road through. 

The history of the drink is totally fascinating. It originated from a bubbling spring on a block of land in Junction Road which people visited to enjoy the fresh naturally carbonated water and take some bottles away with them. The land was once owned by the “Father” of Auckland, Entrepreneur John Logan Campbell.  As the story goes a couple took lemons with them to squeeze the fresh juice into the naturally sweet water and there was the start of the drink we know today. The water from the spring was used in the manufacture of the drink right up until 1980 when all production moved up to Auckland. 

Lemon and Paeroa was purchased by a number of businesses over the years and finally swept up by Coca Cola Amatil. Still the refreshing lemon soft drink it is a firm family favourite amongst Kiwis and one we can say definitely started in NZ. 



The infamous bottle of Lemon and Paeroa was built in 1968 by the Paeroa business association in conjunction with Innes Tartan, the company that owned the business at the time. In 1969 it was moved to the spot it sits today at the Ohinemuri reserve. 


Perfect for a picnic, we love L&P scones! 


4 cups self-raising flour

300ml cream (1 small bottle of cream)

¼ cup White Sugar

300ml Lemon and Paeroa

½ tsp salt


Preheat oven to 220°C. Prepare an oven tray with a sheet of baking paper wiped with butter or spray oil.


In a deep bowl combine all ingredients to form a smooth dough. The mixture is quite wet, so don’t add more flour!. 

Tip out onto a floured bench and combine into a round shape. 

Lift carefully onto the baking sheet and usually a cookie cutter or knife cut into the shapes you want. 

These don’t take long to cook - max 15-20 minutes until they are a pale golden brown. Check that they are thoroughly cooked through with a skewer before removing from the oven.

Cool on a wire rack, and cover to keep the scones soft. 

Serve with whipped cream and raspberry jam or lime curd. 


Throughout November we’ll be trying NZ’s iconic drinks on our tours!!!!!