Recipe: Banh Mi Caphe on Victoria Street, Hamilton This is a combination of two recipes. The ginger chicken is great on its own, served with rice. Serving it combined with the fragrant salad makes a beautiful light meal. Ginger Chicken Marinade ¼ tsp dark soy sauce 2 tsp oyster sauce 4 tbsp fish sauce 2 tbsp…
Recipe: Megan Priscott from Red Kitchen | Photography: Ashlee DeCaires I love the Mexican flavours in this soup. When I need a pick-me-up vege hit, I cut everything up really chunky, hold back on the stock and spoon a pile of this goodness onto my plate like a little mountain. I add chunks of kumara…
Recipe: Megan Priscott from Red Kitchen | Photography: Ashlee DeCaires Jen, our Queen Bee at KitchenHQ, makes this super yummy fried chicken, now known to us as ‘Jen’s Fried Chicken’. We make our own Mexican seasoning, and with the abundance of limes at the moment it’s the time to enjoy JFC. 3 free range chicken thighs…
Recipe: Lisa Quarrie from Hayes Common | Photography: Brydie Thompson Chicken plus bacon equals crowd pleaser. Served with an array of green peas and beans, the dish is a must try this season. 2 large chicken breasts, butterflied 6 rashers streaky bacon sage leaves extra virgin olive oil salt & pepper 1 cup broad beans,…
Recipe: Vicki Ravlich-Horan | Photography: Brydie Thompson These delicate chicken meatballs are served in a nourishing broth. You can make your own chicken stock or cheat as I did and use Restore’s beautiful Cheeky Chicken bone broth made from slowly simmering humanely raised chickens in filtered water with a little organic apple cider vinegar salt…
1 shallot, finely chopped 2 garlic cloves, finely chopped 2‒3 sprigs of thyme 1 cup port 125g butter 350g chicken livers 1 egg ½ tsp salt black pepper to taste For the jelly 2 cups boysenberries ½ cup port 1 tbsp sugar 1½ tsp gelatine (I used Davis) Place a tablespoon of butter in…
The wood fired oven is the heart of our kitchen at The Falls Retreat. Built by hand using guidelines from The Shed magazine, help from friends and family and tips and advice picked up along the way, it was a labour of love. It has stood the test of time and over the years it…
Recipe: Vicki Ravlich-Horan | Photography: Ashlee deCaires An undoubtable influence on the cuisine in Fiji, which sets it apart from other Pacific Islands, is that of the Indians. Now referred to as Indo Fijian, Indian people have been part of Fiji for over 130 years. Originally brought over by the British as indentured servants, Fijians…
Recipe: Black Sheep Bar & Grill,Tauranga | Photography: Brydie Thompson ½ head cabbage, finely shredded ½ red onion, peeled and finely sliced 2 cups loosely packed mint, roughly torn (can substitute with any fresh herbs of your choice) 1 carrot, peeled and cut into very thin matchsticks 2 cups shredded roasted chicken ¼ cup fried…
Recipe: Vicki Ravlich-Horan | Photography: Brydie Thompson A poussin is a small chicken. Because of the small size they can easily overcook and become dry. I mitigate this with a method I learnt from Gordon Ramsay (sadly not personally) that he uses for cooking quail. Poche-Grille requires you to part poach the bird first then…
