Rocket, Tomato, Parmesan and Balsamic Vinegar Salad

Recipe: Vicki Ravlich-Horan | Photography: Ashlee DeCaires I love a good rocket salad. This version uses a few extra steps to make the most of the simple ingredients, resulting in a stunning salad that will steal the show. fresh rocket tomatoes (large cherry tomatoes or small vine tomatoes are best) extra virgin olive oil salt…

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Egg Curry

Recipe and Photography: Emma Galloway If you’re a fan of devilled eggs flavoured with a touch of curry powder, you’re going to love this simple egg curry. If you can get your hands on a Sri Lankan roasted curry powder (or make your own), use that. If not, try a good quality curry powder instead.…

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Beetroot Curry

Recipe and Photography: Emma Galloway I fell in love with this simple beetroot curry when visiting Sri Lanka in 2016. The array of single vegetable curries on offer, each with slightly different flavour profiles, as well as all the different coconut-based sambols offered alongside, were a vegetable-lover’s dream come true! Don’t get me started on…

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Stuffed Chillies (Macha Na Raveya)

Recipe: Laxmi Ganda & Jayshri Ganda This is a tangy and spicy delight. Large sweet chillies are stuffed with a flour based mixture that is lavished with spices then fried. These are amazing! Makes 4 1 small onion, chopped ¼ cup pea flour * 4 tbsp oil, divided 1½ tbsp brown sugar 1 tbsp peanuts,…

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Lentil & Cashew Nut Curry

This recipe was created by Julie Le Clerc for Alison’s Pantry. The original recipe, which had chicken as an optional addition, has been edited to make this a meat-free curry. Serves 6 2 tbsp fresh ginger, finely grated 3 cloves garlic, crushed 2 onions, chopped 1 red chilli, chopped 1 cup Alison’s Pantry raw whole cashew…

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Spaghetti with Lemon & Herb Nut Crumb

This recipe was created by Kelly Gibney for Alison’s Pantry. Serves 4 1 cup Alison’s Pantry Walnuts ½ cup Alison’s Pantry Natural Almonds 1 cup parmesan cheese, finely grated zest of 3 lemons large handful fresh basil leaves, roughly chopped large handful fresh Italian parsley, roughly chopped ¼ teaspoon dried chili flakes sea salt & cracked black pepper…

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Potato Hash with Mushrooms and Asparagus

Recipe & Images: 5+ A Day Serves 4  1 bunch asparagus, ends cut off, slice into 4cm pieces 2 handfuls mushrooms, wiped clean and thinly sliced 1 capsicum, cut into small pieces 4 potatoes (we used a mix), cut into small cubes 1 brown onion, diced 4 eggs to serve on top (optional) 2 cloves…

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Mushroom Breakfast Muffins

Recipe & Image: 5+ a Day Serves 12  1 cup button mushrooms, wiped and thinly sliced 6 large eggs ½ cup milk ½ red onion, finely chopped 1 cup baby spinach, roughly chopped ½ cup cherry tomatoes, quartered ½ cup cheddar cheese ¼ cup parsley, chopped 1 tablespoon oil salt & freshly ground black pepper…

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Avocado Noodle Salad with Gochujang Dressing

Recipe & photography: Emma Galloway Perfectly ripe avocado, slippery noodles and fresh herbs pair perfectly with a spicy sesame oil-laced dressing made using Korean gochujang paste. You’ll find thin dried rice noodles at Asian supermarkets, along with the gochujang paste and toasted sesame oil too. If you eat gluten-free, make sure you check the ingredients…

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Corn Fritters

Recipe: Vicki Ravlich-Horan | Photography: Brydee Thompson The good old fritter, a New Zealand classic! No Kiwi cook can legitimately claim their title unless they have a decent fritter recipe up their sleeve, be it to encase fresh in season corn to make the best summer brunch or to turn that haul of mussels, tuatua…

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