Growing Into Life at The Bayview Retirement Village
Pam in the Garden at Bayview Retirement Village “I’ve got to have my hands in the dirt,” Pam says as we leave the light-filled reception area at The Bayview and begin walking together. Her husband, Warren, is beside her, and we head through the cafe. It’s buzzing – conversations overlapping and people lingering over coffee. […]
Eggplant & Ricotta Pasta
You can make this dish vegetarian simply by removing the anchovies. Serves 5 2–3 eggplants (the dark purple variety) extra virgin olive oil salt 500g packet pasta (like penne or rigatoni) 250g chip of cherry tomatoes 2–3 garlic cloves 1–2 anchovies 1 cup ricotta* 8–10 basil leaves Chop the eggplants into approx. 1 cm cubes. […]
Trevally with Kiwifruit and Preserved Lemon Muddle
Recipe and image by Kathy Paterson Trevally is an oily fish that stands up to the tart and punchy flavours of green kiwifruit and preserved lemon. Serves 4 2 kiwifruit, peeled and finely diced ½-1 tbsp preserved lemon, finely chopped (see tip) extra virgin olive oil 4 fillets trevally zest of 1 small lemon a […]
PINEAPPLE AND VIETNAMESE MINT SALAD
Pineapple pairs beautifully with Vietnamese mint in this fresh salad by Amber Bremner. Recipe and image by Amber Bremner Give me a hot day and a pineapple and I’m happy. I have a deep love for tropical fruits and herbs (and chilli of course), so this salad ticks all the boxes. Chilled pineapple and cucumber […]
Eggplant Schnitzel
Many Kiwis, unless of Asian or Mediterranean descent, have yet to learn to appreciate eggplants. I know I was in the camp for many years. But when you taste an eggplant dish that understands what eggplant brings to the table, you too will be a convert. In Sicily it is hard to go a day […]
Zucchini and Their Flowers with Fresh Cheese
Words and images Kathy Paterson Zucchini – Courgette “One in the same” The late Antonio Carluccio was Britain’s leading exponent of Italian cooking, and to quote him, “This vegetable may come last in alphabetical order, but for Italians it is the first and most widely used, along with the tomato. Zucchini [courgettes], are grown and […]
Spaghetti with Zucchini and Their Flowers
Recipe and image by Kathy Paterson An excellent bowl of spaghetti requires few additions, just like topping on a pizza – less is more. Serves 2 200g dried spaghetti good splash of extra virgin olive oil 4 baby zucchini (from the flowers), sliced 1½ tsp harissa (I used the milder green harissa) 4 flowers, stamens […]
Fatima’s
Over the past 30 years, Fatima’s has served more than a million customers from its bustling kitchens in Auckland. They’ve always been cooks first – passionate about feeding people, sharing flavour and making food that feels good to eat. Now you can bring a little of that magic into your own kitchen. Whether you’ve stood […]
Clever Capers
WORDS, RECIPES & IMAGES JULIE LE CLERC Capers may be tiny, but they sure punch well above their weight. These zesty little flavour bombs are actually the unopened flower buds of the caper bush, also known as Flinders Rose (Capparis spinosa), a hardy shrub that grows across the Mediterranean. You’ll often see them clinging to […]
Take a Stab
Recipes and images by Fiona Hugues In 1946 Rita Hayworth starred in a film portraying a character named Gilda who was beautiful, spicy and a little bit wild. Shortly after the release of the film, a bar in San Sebastian served a tapa that was salty, spicy and sharp, much like Rita’s part, and in […]