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 […]
Cauliflower Pakora
Recipe by Vicki Ravlich-Horan, Images Ashlee DeCaires These wonderful fritters are a perfect snack with a beer. Gluten free, vegan and delicious, they will satisfy everyone! Add some fresh curry leaves to the deep frying oil for added flavour and a crispy delicious garnish. I served them with Jenny’s Kitchen tamarind sauce mixed with a […]
Roast Vegetable Salad with Crispy Chickpeas and Herbed Yoghurt Dressing
Recipes by Vicki Ravlich-Horan, Images by Ashlee DeCaires A roast vegetable salad is the perfect solution in spring when you are hankering for a salad but the price of cucumber and tomatoes can still be up there. Below are the veg I love to use, but tweak it to what you have, like or what’s […]
ROAST BABY CARROTS WITH SHERRY VINEGAR GLAZE
Recipe & images by Amber Bremner SOUR I love vinegar. My Dad doused cucumber and tomatoes with vinegar when I was a kid, and I didn’t take much convincing to love it too. Now I appreciate vinegar’s versatility to balance and elevate other flavours, and I add a splash or squeeze of something sour into […]
WINTER GREEN MINESTRONE
Recipe and image by Julie Le Clerc This soup’s rustic charm makes it easily adaptable to whatever vegetables you have on hand. Feel free to adjust the balance – if you prefer more pasta and fewer beans, go for it. In spring or autumn, try swapping the broccoli for zucchini or green beans. Serves 10–12 […]
TURMERIC & BLACK PEPPER NOODLES
Recipe & Images by Amber Bremner This simple noodle dish is inspired by the flavours of Vietnamese chả cá lã vọng, a traditional Hanoi fish dish that features turmeric, black pepper, garlic and dill. I actually couldn’t find dill anywhere, so used coriander instead and the result is a delicious, fragrant, vibrant yellow bowl of […]
Pea & Paneer Curry
Recipe and images by Emma Galloway This simple curry comes together in the time it takes to cook rice. While the ingredients list looks long, it is mostly just spices. You can find fresh curry leaves at selected supermarkets and fruit and vege stores. They freeze well and can be used straight from frozen, meaning […]
Excess Cabbage
Words Vicki Ravlich-Horan Images Ashlee DeCaires For me, cabbage is one of those vegetables that doesn’t come with fond childhood memories – be it the boiled variety that accompanied many a winter meal in the 80s or the horrors of the cabbage soup diet. The fact is there are many more ways to enjoy this […]