BOP & Waikato regions top fruit and vegetable variety poll

  Waikato and BOP residents eat the widest variety of vegetables with their dinner, according to a recent 5+ A Day survey. Figures from the survey show 65 per cent of all Kiwis have two to three different types of vegetables at dinner, with residents of the upper North Island (excluding Auckland) topping the variety stakes. Thirty-six…

Tomato, Sweetcorn and Basil Risotto Cakes (GF)

This fantastic gluten free and vegetarian recipe is from Alana MacKay, chef and owner of Rouge Cafe in Cambridge. Makes approx 7-8 risotto cakes. 2 onions, diced 2 tbsp vegetable or canola oil 250g Arborio rice 800g tomatoes, diced 670ml vegetable stock 2 spring onions, chopped 2 tbsp basil pesto ⅔ cup sweetcorn ⅔ cup grated cheese…

Potato Salad

This classic salad is great for using up leftover potatoes and the odds and ends of the ham. Cooked potatoes                     Capers Ham                                        Fresh herbs (parsley, chives, dill or coriander) Good quality aioli Sour cream Gherkins Chop the cooked potatoes into 1cm size pieces.  You can use par boiled or roast potatoes.  Mix with the potatoes…

What’s the Buzz with Fermented Foods?

By Deborah Murtagh (www.healthykitchen.co.nz) What’s missing from today’s food supply that our healthier ancestors consumed? What if I told you that within minutes you could preserve vegetables, fruits and herbal condiments without the use of sugar and excessive amounts of salt, all while turning your produce into a health food so powerful it rivals expensive…