NEW How Do I Feel? With 60+ definitions to help improve emotional literacy. This HUGE hardcover book with over 140 pages, is all about our children learning to recognise and label emotions and feelings.
Join Aroha and her friends as they share how different emotions might feel in the body and how each emotion might be helpful.

NEW Where is it? A Wildlife hunt for Kiwi kidsWhat adult does not delight in engaging with a child when reading a ‘look and find’ book. Where is it? is an original take on this concept, a New Zealand wildlife hunt for kiwi kids.

In the Little People, Big Dreams series, discover the lives of outstanding people from designers and artists to scientists. All of them went on to achieve incredible things, yet all of them began life as a little child with a dream.

Read to your little ones every day!

100% natural and organic botanical health products, harnessing the healing properties of nature.

New Edition's bespoke sanitising formula, has been created with families in mind so you can rest easy knowing you don’t need nasty chemicals to keep your little ones germ-free!

Little Unicorn create unique, hand-crafted products that accompany you
and your child through the naps, spills, baths, play, and travels that define childhood.

Relax! I'm Cosy. This sums up what Woolbabe is all about. Helping babies sleep better, stay just the right temperature and helping parents relax about their baby's sleep. The combination of merino and organic cotton offers the best of both worlds.

Snuggly, blankie, muzzie, cuddly!

We have a beautiful range of comforters made from natural breathable fibers - cotton and muslin.

Pretty Brave is committed to being there for every step, as our little customers learn to walk.

Catering for ages 0 - 5 years, Pretty Brave work alongside podiatrists to ensure each of its designs suit the growing foot, meaning its shoes not only look amazing, but also perform. 

New Zealand made Lamington Socks, are the best socks you will ever buy!
 Beautiful merino wool will keep feet and legs snuggly warm.

Relax! I'm Cosy. This sums up what Woolbabe is all about. Helping babies sleep better, stay just the right temperature and helping parents relax about their baby's sleep. The combination of merino and organic cotton offers the best of both worlds.

Brown Rice Cakes with Bacon & Kale with Carrot Tzatziki

Recently Finn, who is a few months short of two has become a little fuss-pot. He'll start the day wonderfully - a banana can be consumed in as little as three bites, followed by mouthfuls of buckwheat and chia muesli. But come late afternoon any offerings are generally thrown against the nearest wall. It's a stage, I get that - but I'm not going to resort to either, A: offering him no dinner or B: offering him a less nutritious cheese on toast meal, which may still be sliding down the wall!  
I'm also not going to claim these little risotto-fritter-pattycake-stuffingball numbers as my own, no, these were Bens idea to get Finn eating past afternoon tea. They've since been adapted to my nutritional liking and both Finn and Max simply adore them, they're inhaled by the plate load. I now have to contend with that gentle juggling act of not overdoing them - you know?   
The ingredients could easily be switched out to what you may have on hand, tomato could become capsicum, kale could be traded for spinach and the bacon could simply be left out for a vegetarian option. They are free of gluten and packed with lovely fresh flavours amongst a little smokey bacon. Dipped into a fresh and zingy yogurt tzatziki they are the perfect quick lunch, or served alongside some steamed vegetables or a salad for dinner.



1 cup long grain brown rice - cooked 
glug of extra virgin olive oil 
1 medium onion, finely diced 
2 cloves garlic, crushed 
120g streaky bacon, finely sliced 
2 stems of kale, stalks removed and finely sliced 
6 mushrooms, finely chopped 
1 medium tomato, finely chopped 
small handful flat leaf parsley 
1/2 cup gluten free breadcrumbs
2 tbsp gluten free flour 
2 eggs 
generous pinch sea salt 


Preheat oven to 180° and line a tray with baking paper.
Add a glug of olive oil to a frying pan and heat. Gently fry onion and garlic over a medium heat until soft and translucent. Add bacon and fry for a few minutes before adding kale and mushrooms and continuing to sauté for a few minutes. Remove from the heat, add the remaining ingredients and mix to combine well. Leave the mixture to cool. When cool to touch, roll heaped tablespoons of mixture into balls, placing onto the lined tray and pressing gently with the back of a spoon to slightly flatten. The mixture will be quite wet, but will dry sufficiently when baked. Place the risotto cakes into the hot oven and cook for 10 minutes before checking they are golden on the bottom. Flip and bake for a further 10 minutes until lovely and golden on both sides. Remove from the oven and serve warm with the following tzatziki dipping sauce.  

Makes approx. 20 small cakes 

Carrot Tzatziki


1/2 cup natural, unsweetened yogurt 
1 small/medium carrot, grated
1 clove garlic, crushed 
small handful fresh coriander, finely chopped 
black pepper, to taste/garnish


Combine all ingredients in a mixing bowl and mix well. Allow the tzatziki to sit for 10 minutes before tasting as the garlic can take a while to show its full force. Adjust to suit taste and serve chilled.  

Enjoy. x Zoe