Tamarillo Clafoutis

Recipe: from the kitchen at Cucina | Photography: Ashlee deCaires A clafoutis is a great way to use seasonal fruit. In summer, berries and stone-fruit are great.  As it’s winter time, Sandi has gone for deliciously tart tamarillos. 8 tamarillos50g butter, melted¾ cup ground almondspinch of salt1 tbsp flour1 vanilla bean¾ cup caster sugar2 eggs3…

Smoked Fish Chowder

Recipe: from the kitchen at Cucina | Photography: Ashlee deCaires Serves 8 If seafood chowder is your thing you need to try Paula’s version, either by following her instructions below or popping into Cucina this winter for a bowl. Note: While chefs work in large numbers and accurate measurements, we have given you approximates for…

Kasbah Date Scones

Recipe extracted from The Baker’s Companion, by Allyson Gofton, published by Penguin NZ, RRP$55.00Photography | Lottie Hedley Date scones are a perennial favourite. Here I’ve given them a make-over with an amazing spice blend with flavours redolent of the markets of Fez, Morocco.MAKES 8 DATE FILLING2 cups well-packed stoned dates, choppedgrated rind of 1 orange½ cup…

CHAR KWAY TEOW

Recipe & image: Madam Woo Serves 2 Ingredients for the noodle sauce: ½ cup dark soy sauce 2 tbsp oyster sauce 2 tbsp light soy sauce Ingredients for the pork lard: 100g finely diced pork fat (3 cm diced) ¼ cup canola oil Ingredients for the noodles: 2 tbsp pork lard oil 180g rice noodle…