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…
Recipe: Megan Coupland of Red Kitchen | Photography: Brydie Thompson I’m all about healthy, fun and easy midweek family meals and tagines hit the brief. They are our one pot go to and have a bit of wow factor, you spend very little time preparing them and the results look like you have been in the kitchen…
Recipe & Photography: Vicki Ravlich-Horan Serves 4 | Gluten Free oil of your choice 1 onion 2 bunches of asparagus 700g chicken tenderloins or skinless boneless chicken breast, cut in to 1–2 cm pieces ¼ cup white wine 3 tbsp cornflour 1 cup good quality chicken stock ½ cup cream 1 egg handful of flat…
Recipe: Rosie Palmer from Henry and Ted Cafe | Photography: Brydie Thompson Egg free 1 tbsp olive oil 120g skinless chicken, thinly sliced salt and pepper 2 tbsp butter 3 garlic cloves 500g mushrooms thinly sliced 1 onion, diced 2 carrots, peeled and diced thinly 3 cups chicken stock 1 bay leaf 1 celery diced…
Recipe: Vicki Ravlich-Horan | Photography: Brydie Thompson Background shot on Carrera Marble laminate from www.laminexnewzealand.co.nz This is the perfect one pan dish you can whip up mid-week. I included fennel and potatoes and served it on fresh rocket to make it a complete meal, but you could add other vegetables like zucchini (cut into big…
