Orange Chipotle Tofu Skewers

Recipe & Photography: Amber Bremner The trick to successful tofu is draining it well, before marinating it in something flavourful. You can buy tofu presses online, or use the method I describe below. Heating the marinade also helps the tofu suck up all those flavours. This Mexican inspired marinade uses zesty fresh orange with smoky…

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Barbequed Mexican Sweetcorn

Recipe & Photography: Amber Bremner This recipe is inspired by Mexican street corn or elotes, a popular street food in Mexico. Elotes is essentially corn on the cob smothered in a mayo mixture, spices, lime, coriander, and traditionally cotija cheese, or Parmesan for those outside of Mexico. Here I’ve used a vegan Parmesan sprinkle made…

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Caprice Pasta

Recipe: Vicki Ravlich-Horan | Photography: Brydie Thompson The classic flavours of a Caprice salad are turned into a simple but gorgeous pasta. I cheat and use thin dumpling or wonton wrappers (available at most Asian stores), but feel free to spend a beautiful summer’s day making your own pasta. I’ll be at the beach! The…

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Potato and Bean Salad with Lemon Turmeric Dressing

Recipe: Megan Priscott | Photography: Brydie Thompson If you don’t have potato and beans growing in your garden, borrow without asking from your parents or in-laws (elderly parents are the best to do this as they go to bed at 9pm so you don’t have to wear a balaclava), or consider orchestrating a swap with the…

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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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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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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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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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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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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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