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. […]
Mānuka Madeleines
Recipe by Vicki Ravlich-Horan Image by Erin Cave Madeleines are dainty, light and fluffy French cakes baked in a distinctly shell shaped tin. They are delicious warm out of the oven with a cup of tea! This is by no means an authentic recipe. I have simply taken inspiration from a dainty cake that pairs […]
A Shared Harvest at Awatere Village
A Nourish Promotion with Oceania “There is nothing in the world more miraculous than what appears from a tiny, wee seed,” Joy says, holding her fingers close together to show the size of it. “Some seeds are like a pinprick. And then suddenly there are all these leaves. It’s just beautiful.” It’s the kind of […]
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 […]
Sicilian Apple Cake
Sicilian Apple Cake by Vicki Ravlich-Horan I am not sure why this is called a Sicilian Apple Cake. Perhaps because of the pinenuts and lemon, but to be honest apples aren’t really a Sicilian fruit! But this recipe is one we use to make in the cafe years ago and published in the Autumn 2013 […]
FUNFETTI EASTER BUNNY BISCUITS
FUNFETTI EASTER BUNNY BISCUITS Recipe and image Julie Le Clerc As cheerful as they are delicious, these sprinkle-studded sandwich biscuits are fun to bake and make a lovely homemade Easter gift. Makes about 30 pairs, depending on size FUNFETTI BISCUITS 3 cups plain flour 2 tsp baking powder pinch of fine salt 250g butter, softened […]
SALTED CARAMEL CHOCOLATE EGGS
Salted Caramel Chocolate eggs Recipe and image by Julie Le Clerc These handmade delights make a nice alternative to store bought Easter chocolates. Makes about 20–30, depending on size 250g dark chocolate, coarsely chopped ¼ cup cream ½ can (200g) caramel condensed milk 1 tsp vanilla extract ½ tsp fine salt cocoa powder, to coat […]
HOT CROSS BROWNIES
Hot Cross Brownies Recipe and images by Julie Le Clerc You only need one bowl to make these fudgy chocolate brownies with shiny crackly tops. Biscoff spread is a creamy spread with a unique caramelised, spiced biscuit flavour. It melts easily and smoothly so makes a great alternative to traditional icing. Makes 10 125g butter, melted and slightly cooled […]
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 […]
Boysenberry, Apple and Vanilla Jam
Words and images by Emma Galloway (My Darling Lemon Thyme) If you have access to fresh boysenberries, make use of them in this delicious jam recipe, but if you don’t, New Zealand-grown frozen berries (find them at Vetro) work just as well too. Boysenberry, Apple + Vanilla Jam Bulking this jam out with apples not […]