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 […]
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 […]
Cabbage, Pork and Fennel Pasta
Recipe by Vicki Ravlich-Horan, Images by Ashlee DeCaires This is a dish I pull out all the time. I know! Cabbage and pasta, what is she thinking? But trust me, it is delicious and it will become your go-to on a midweek winter’s night when there is little else in the fridge but some cabbage. […]
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 […]
The Magic of Minestrone
WORDS AND IMAGES JULIE LE CLERC Minestrone is the kind of dish that reminds a cook why they fell in love with food in the first place. It’s generous, adaptable and bursting with goodness. A true Italian classic, this rustic soup isn’t about precision – it’s about intuition, about using what’s in season, and about […]
Creamy Pumpkin Pasta
Recipe by Vicki Ravlich-Horan, Images by Brydie Thompson Beautiful pumpkins are in season and at their best in autumn. My pick is a butternut, for the flavour and ease of peeling and chopping. But any pumpkin will work. extra virgin olive oil 1 onion, finely chopped 1 sprig of rosemary, stalk removed and chopped 2–3 […]
Raviolo Caprese alla Norma
Recipes by Simone Saglia, Images by Brydie Thompson Like so many Italian dishes, this classic relies on beautiful, fresh ingredients, making summer the perfect time to enjoy it, with fresh tomatoes, basil and eggplants in abundance. Pasta Dough 1 cup boiling water 4 cups flour (500g) pinch of salt Make a well with the flour […]
Trofie al Pesto
Recipe by Simone Saglia (from The Trading Post) Images by Brydie Thompson Hailing form the western region of Liguria, the word trofie (pronounced trof·ee·eh) comes from the Ligurian word strufuggiâ, meaning ‘to rub’. This is a reference to how the dough is shaped by rolling and rubbing on a wooden board. Pasta Dough 2 cups flour (250g) […]
Herb and Ricotta Chicken
Recipes by Vicki Ravlich-Horan, Images by Ashlee DeCaires The game changer with this roast chook is that the ‘stuffing’ is not in its cavity but under the skin, creating a beautifully moist and flavourful bird. 1.5kg free-range chicken 250g ricotta (I love the Zany Zeus one available from Vetro) 1 garlic clove, crushed handful of […]
Confit Garlic
Words by Vicki Ravlich-Horan Images by Ashlee DeCaires Confit Garlic Confit simply means cooking in oil. Slowly cooking garlic in olive oil gives you beautiful soft garlic with a more subtle flavour than raw to use in cooking, spread on sandwiches, add to aioli and dressings and more. With New Zealand garlic back in season, […]