A bucket and a hot water cupboard… this sounds like my kind of recipe!

I don’t think it can get more simple. Please, if you make this, please please come back and tell me how it goes.

This feijoa wine recipe comes from Lynda Hallinan, who appears on Television New Zealand’s Good Morning show. She’s also the editor of NZ Gardener. If you’re into gardening… she has a wonderful gardening blog called Lynda Hallinan.com.



  • 5kg feijoas
  • 2 campden tablets (from home brew stores)
  • 8g sachet of wine yeast
  • 2 teaspoons yeast nutrients
  • 4kg sugar
  • 2L cold water


  1. Scoop the flesh out of 5kg feijoas (discard skins) and freeze overnight.
  2. Thaw, squash and steep in a bucket with 6 litres boiling water and 2 campden tablets.
  3. Cover with a tea towel and stand for three days, stirring occasionally.
  4. Strain to remove the gritty, gooey flesh.
  5. Pour liquid into a fermenting vessel fitted with an airlock and add an 8g sachet of wine yeast, 2 teaspoons yeast nutrients, 4kg sugar and 2 litres cold water.
  6. Leave somewhere warm, such as your hot water cupboard, till it stops bubbling – which could take a month or several – then bottle.