This very simple dessert can be made all year round with Sujon frozen berries.

Serves 4

Ingredients berry parfait
300ml double cream
250g mascarpone
45g (1/4 cup) icing sugar mixture
2 tsp vanilla essence
14 (about 160g) sponge finger biscuits, coarsely chopped
160ml (2/3 cup) Tia Maria
500g Frozen Mixed Berries, just thawed
Chocolate flakes to serve

1.   Combine the cream, mascarpone, icing sugar and vanilla bean paste in a large bowl. Use a balloon whisk to whisk until the mixture thickens slightly and soft peaks form.
2.   Divide half the biscuit among 4 serving glasses. Drizzle over half the Tia Maria. Top with half the berries. Spoon over half the mascarpone mixture. Repeat with the remaining biscuit, Tia Maria, berries and mascarpone mixture.
3.   Place the bowl in the fridge for at least 3 hours to chill.
4.   When serving into pottles top with the chocolate flakes.


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Sujon Berryfruits Marketing Manager – Michelle Manson greets Prince Charles. The delicious blackcurrant and organic dark chocolate truffles shown on table ready to be served.

The Prince of Wales and The Duchess of Cornwall (also known as Charles and Camilla) visited the Mahana winery on  Saturday 7th November. They came to experience a wide range of local Nelson produce that’s been christened “From Source to Serve”. This included dishes prepared by local chefs from local produce matched with local wines, craft beers and cider.

The Duchess of Cornwall is President of The United Kingdom Vineyards Association, so a visit to one of New Zealand’s premier wine regions is very fitting. Mahana was chosen as the venue not only for its spectacular views across the Nelson region, taking in mountains, sea and grape vines, but also because it is an organic, gravity-fed winery, which is of particular interest to The Prince of Wales.

Media preview

Mouth watering truffles with Sujon NZ Blackcurrants made by Chef Tony Robson-Burrell & delicious wines Blackenbrook and Seifried Estate.

Mahana Estates Chef Tony Robson-Burrell made some to-die-for truffles – a nutrition packed powerhouse of delicious Sujon blackcurrant and organic dark chocolate, which was sourced from and .

Keep an eye out as we will be posting on our blog soon this A-mazing Truffle recipe for you all to try :-)


Truffles made with Sujon NZ Blackcurrants, fit for Royalty ;)







Photo Credit: Neil Smith from Chocolate Dog.

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This juicy rack of lamb with blackcurrant and olives on a sweet pumpkin mash with green beans is just delicious. Your guests will love you for it and it is so simple to make.

Serves 2-3


Lamb rack with blackcurrant and olives on sweet pumpkin mash and green beans Recipe another article50g         Sujon Blackcurrants mixed with 50g sugar
50g         Kalamati olives cut into small pieces
40ml       Pinot noir
400g       Pumpkin peeled and cut into wedges
100ml     White wine
100g       Brown sugar
5g           Salt
2g           Pepper
400g       Green beans, sliced
50g         Butter
Rack of lamb
5g           Fresh Thyme &/or Rosemary
10g         Butter

Mix the blackcurrants, sugar and olives. Cook the pumpkin with the wine and brown sugar and season with pepper and salt. When soft, mash to a puree. Blanch the beans and sauté in butter until just tender. Season with pepper, salt, and Thyme. Season the lamb and panfry with butter and Rosemary.

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From Dr Mark Willems, Professor in Exercise Physiology at the University of Chichester – Presented at The Blackcurrants NZ Conference, August 2015.

Take Home Facts from Recent Trials – Blackcurrants & Sport

1. New Zealand Blackcurrants improved time by 2.4% in a 16.1 km cycling time-trial performance.

Accepted for publication June 2015 –Cook et al, European Journal of Applied Physiology

2. New Zealand Blackcurrants increased ‘fat oxidisation’ aka ‘burning fat’ by 27% at exercise intensity of 65% when cycling. (show cycling pic)

Accepted for publication June 2015 – Cook et al, European Journal of Applied Physiology

another article

Got some unwanted fat? Take Sujon New Zealand Blackcurrant Powder and get cycling!

3. Sujon New Zealand blackcurrant powder resulted in a complete shift of the lactate curve which you normally only get from months & months of endurance training. This complete shift was a 14% decrease in lactate, as shown in graph below.

Accepted for publication March 2015 – Willems et al., International Journal of Sport Nutrition and Exercise Metabolism.

 another article

4. In a repeated sprints study, New Zealand blackcurrants improved sprinting distance by 11%.

Accepted for publication March 2015, Perkins et al., International Journal of Sport Nutrition and Exercise Metabolismanother article


New Zealand Blackcurrants were only taken for a 7 day period in all of Prof Willems trials. The dose was 6gm of Sujon Blackcurrant Sport powder.

The Question Professor Willems now wants to answer is what is the optimal dosing of New Zealand Blackcurrants in Sports performance?

“Endurance and team sport athletes may consider intake of New Zealand blackcurrant to beneficially enhance training practice, performance and recovery.”

– Dr Mark Willems, Professor in Exercise Physiology at the University of Chichester.

Research on Blackcurrants and Sport So Far
Before 1995 therhits.1jpge were virtually no scientific papers on anthocyanins that are also present in blackcurrants. From 1995 – 2015 we see an explosion of study with nearly 6748 scientific papers on anthocyanins alone, as shown below.
And the studies on ‘Anthocyanins’ and ‘Exercise’ were zero until sometime after 1995. We have still only a mere 23 scientific papers up to 2015, of which only a handful on the effects of blackcurrant.hits

Studies at the University of Chichester were the first on effects of New Zealand blackcurrant during exercise.

So we can see that while we now have good handle on blackcurrants and their health benefits; we are only beginning to fully understand, as scientists and sports-people, the true benefits of blackcurrants in sport.

Purchase Sujon New Zealand Blackcurrant Powder Direct

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Ergogenic aids are any external influences that enhance athletic performance or facilitate physical exercise.

Professor Mark Willems, pioneering research on New Zealand Blackcurrants.

Professor Mark Willems, pioneering research on New Zealand Blackcurrants.

Dr Mark Willems, Professor in Exercise Physiology at Chichester University, was sponsored by the Sujon team to present his blackcurrant-ergogenic research at the International Blackcurrant Conference in Europe in June this year.

“I recover faster and can train harder the next day” - Mika Vukona, NZ TALL BLACK on Sujon Blackcurrant Powder.

“I recover faster and can train harder the next day” – Mika Vukona, NZ Tall Black on Sujon Blackcurrant Powder.

Sujon is the global pioneer into the use of blackcurrant for sport: we started our own research 8 years ago with Nelson-based Giants basketball team and basketball greats such as Mike Vukona who still use our powder as part of their training-nutrition regime. Prof Willems has used the Sujon powder in a wide range of research topics at his UK University base.

At the International Conference Prof Willems presented evidence that New Zealand-sourced blackcurrants speed up muscle recovery by reducing muscle damage and inflammation following bouts of high intensity exercises. Much of Professor Willem’s research focussed on cycling performance but the results are applicable to all sport (both event performance and training).

Sujon takes its leadership role in this area of blackcurrant sport ergogenics seriously: our commitment to each and every athlete (professional/amateur/”weekend-warrior”) is that the same Sujon Blackcurrant powder used by science research teams in Europe, Japan and Australasia, is the product available to you through our health and sport store retailers and also on our website

Expect more news on research results later this year: and enjoy Sujon being one of your most valuable ergogenic partners as you look to excel in your sporting code!

A copy of Prof Willems presentation is available for download here:


 Presentation: New Zealand Blackcurrant: A New Ergogenic Aid in Sport?

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This is the perfect tapa for your next dinner party! Serving up something just a little different that is also tasty and healthy.. It goes down a treat every time.

  Recipe  - Cheeseboard with Raspberry, Boysenberry Comfit & Cinnamon-maple- another article


1st stage

1 cinnamon quill

½ cup frozen Boysenberries

½ cup frozen Raspberries

1 Tbsp Raspberry Wine vinegar

1/4 cup white wine

2  small rounds of gourmet cheese –e.g  Camembert/brie.

2nd stage

1 Tbsp Arrowroot

3Tbsp Manuka honey

1 Tbspn Maple Syrup


Mix all the 1st stage ingredients together in pot until all melted, then add honey and Maple Syrup. Simmer till melded then thicken with arrowroot. To thicken, mix 1 Tbsp of arrowroot into just enough cold liquid to mix it all together into a ‘slurry’. Then you pour the slurry into the comfit and mix in to thicken. Allow to stand for 10 minutes and serve with cheese.

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Go on… indulge!

Serves: 6

  • 2/3 cup Tia Mariaraspberry tiramisu recipe - another recipe
  • 1 cup strong black coffee
  • 375g (low fat) cream cheese, softened
  • 1/2 cup mascarpone cheese
  • 2-3 tablespoons icing sugar to taste
  • 300g frozen Sujon Raspberries
  • 250g sponge finger biscuits
  • sifted cocoa or grated chocolate


  1. Line a 20cm x 6cm deep, square cake pan or baking dish with plastic wrap.
  2. Stir 2 tablespoons Marsala into coffee and pour into a shallow dish. Combine cream cheese, remaining Marsala and mascarpone in a food processor until smooth. Sweeten with icing sugar to taste.
  3. Dip approx. 7 sponge fingers into coffee to coat and arrange in base of cake pan, halving them to fit if necessary. Scatter half the rasapberries on top and cover with 1/3 of the cheese mixture. Repeat sponge finger, raspberry and cheese layers. Cover and refrigerate for at least 4 hours.
  4. To serve: Dust top with cocoa or grated chocolate. Cut into squares and serve. Best eaten same day as made.

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GOODAMIT MERV looks like I’m on blackcurrant powder for life.

—–Original Message—–

From: Hugh Roberts
Sent: Friday, March 06, 2015 1:49 PM
To: Merv Randle Email
Subject: Blackcurrant Powder


It looks like I’m on blackcurrant powder for life. BP has dropped and is now absolutely normal for someone with type 2 diabetes. Blood sugar levels have dropped 10 points. The doc asked what I have done to cause this, I said I take blackcurrant powder, he said, sorry, never heard of it. I said I was told that it would lower my blood pressure and blood sugar levels. He said who told you that, I said the bloke that sold it to me. Anyway he made a note of it to google later but the proof is in the results.
The practice nurse didn’t realise I had an appointment with the doc and rang Gwenda this morning all excited when she saw the test results.
Thank HL for the milk shake lollies, I hope they are sugar free…


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SUJON MIXED BERRY PASHKA - another recipeSick of plain old ice-cream for dessert? Next time you have guests over, why not bring out something a little different for dessert? With our simple mixed berry pashka, you’ll have everybody smiling :)

4 Servings


• 1 cup chopped Sujon frozen berries
• 1/4 cup almond meal
• 6 T Cream cheese (spreadable version)
• 2 T Lemon Curd
• Pinch of Black Sesame seed
• Ice-cream wafer cone

Mix the soft cream cheese and curd together with Almond meal. Add frozen fruit and fold gently, pipe into small glasses and sprinkle with black sesame and top with a broken piece of wafer ice cream cone.

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Serves 4


  • 500g Sujon Frozen Berriessujon thick shake recipe- another article
  • 3 ½ cups milk
  • 3 scoops vanilla ice cream

Place frozen berries in a blender and with the motor running and using the pulse button, add as much milk as you need to achieve the consistency of thick shake that you would like, add ice-cream. Pour into glasses and serve.