Baked Camembert with Blueberry Chutney

Recipe: Vicki Ravlich-Horan | Photography: Ashlee DeCaires A little retro but oh so nice! 1 whole Camembert flaky pastry Blueberry Country Chutney 1 egg Heat the oven to 200°C. Using a saucer as a template, cut out a round of pastry. Place the whole Camembert on top of this and top with 3-4 tbsp of…

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Zucchini Dumplings in a Rich Tomato Sauce

Recipe: Vicki Ravlich-Horan | Photography: Brydie Thompson Vegetarian ½ onion 1 garlic clove 500g ricotta 75g feta 2 eggs 1 cup breadcrumbs (use gluten free crumbs to make this gluten free) ¼ cup grated Parmesan ½ cup basil 3 cups zucchini, grated Sprinkle the zucchini with 1 tsp of salt and allow to stand for…

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Beetroot Burgers

Recipe: Vicki Ravlich-Horan | Photography: Brydie Thompson Serves 4 | Vegan, Gluten Free 1 x 400g tin kidney beans, drained and rinsed 1 medium beetroot, peeled and grated (approx 1 cup) 1 onion 1 garlic clove 1 tbsp chia seeds 4 tbsp water ½ tsp dry thyme ½ tsp salt ½ tsp white pepper 1…

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Moroccan Pumpkin Parcels

Recipe and Photography: Vicki Ravlich-Horan Pumpkin is the perfect sweet and savoury vegetable which is why it lends itself perfectly to the Moroccan flavours. These gorgeous parcels can be made vegan simply by using oil instead of butter and serving with coconut yoghurt. Makes 4 600-750g butternut pumpkin peeled and deseeded extra virgin olive oil 1…

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Black Bean and Corn Mex-inspired Pizza

Recipe supplied by: Farrah’s Mexican Range Farrah’s Burrito Tortillas refried beans black pinto beans corn kernels crushed tomatoes mozzarella goats cheese sliced jalapenos Pre-heat oven to 180°C. Spread crushed tomatoes over the tortilla and sprinkle lightly with mozzarella. Next lay the second tortilla on top and spread with refried beans and top with griddled corn,…

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Grilled Carrot and Feta Salad

Recipe: extracted from Ima Cuisine by Yael Shochat with David Cohen, published by Random House NZ, RRP: $55.00 Photography: Callum Thomas I have adapted this recipe from a traditional Tunisian carrot dish; cooked and mashed carrots are called for in that dish but I like the smokiness that comes from grilling them. There’s a great combination…

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Stuffed Eggplants with Lime and Caper Vinaigrette

Recipe: My Green Kitchen by Neena Truscott & Belinda MacDonald, Bateman, RRP $39.99 Photography: Belle Photography – Neil Gussey Serves 4 This is a wonderful Mediterranean dish with flavours of late summer. It’s great for entertaining friends as it can be made ahead of time, so you can relax while the house starts to smell…

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Carrot Falafel

Recipe and photography: Vicki Ravlich-Horan Serves 4 2 cups grated carrot 1 cup fresh coriander 1 tin of chickpeas, drained and rinsed 1 spring onion, roughly chopped 1 cup Panko breadcrumbs 2 eggs 1 tsp cumin 1 tbsp Harissa ½ cup flour 1 tsp baking powder ½ tsp salt 2 tbsp sesame seeds Place the…

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Spring Salad Medley

ROAST FENNEL, CHERRY TOMATO AND GRAIN SALAD ½ cup freekah ½ cup quinoa (mixed colours if you can) 2 fennel bulbs 1 bunch on-the-vine medium cherry tomatoes 1 bunch baby watercress ½ cup mixed seeds and nuts (pumpkin seeds, sunflower seeds, sliced almonds …) ¼ cup raisins Greek yoghurt lemon vinaigrette (from Raw Spring Salad below) 1…

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