Risotto 101

Recipe: Vicki Ravlich-Horan | Photography: Brydie Thompson Risottos are so versatile and a lot easier and quicker than most people think. Serve as a complete meal or as a side dish. You can even make risotto cakes out of leftover risotto by shaping into patties and then frying. In spring make the best of fresh…

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Miso Potatoes

Recipe: Lisa Quarrie from Hayes Common | Photography: Brydie Thompson If you haven’t tried these moreish potatoes you’ve been missing out! 2 large Agria potatoes or 2 cups baby (gourmet) potatoes 1 cup aioli or mayonnaise 1 tsp miso paste ½ cup grated Pecorino cheese (or Grana Padano) 1 spring onion extra virgin olive oil…

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Broad Bean Tartine with Cilantro Goat Curd and Pickled Eggs

Recipe: Lisa Quarrie from Hayes Common | Photography: Brydie Thompson These stunning little canapes are perfect in spring with fresh broad beans in season. With local Cilantro goat’s cheese and gorgeous pink stained eggs, they are also a fabulous vegetarian option. 1 cup broad beans, de-shelled ½ clove garlic, crushed and finely chopped small bunch…

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Japanese Spring Soba Noodles

Recipe extract from: Always Delicious by Lauraine Jacobs MNZM Lauraine Jacobs MNZM is an internationally respected food and wine writer, and the author/editor of nine cookbooks. A passionate cook and lover of simply presented fresh food, she has won many food and recipe writing awards including two Gold Ladles at the World Food Media Awards.…

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Balinese Tempeh and Potato Curry

Recipe and Photography: Amber Bremner Balinese curry starts with a fresh curry paste, or base gede. Some of the ingredients are harder to find outside of Indonesia, but there are easy substitutions that can be made for most of them. If you can’t find fresh or dried galangal, leave it out and double the quantity…

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Urab Sayur – Balinese Coconut and Vegetable Salad

Recipe and Photography: Amber Bremner Urab sayur is a traditional Balinese salad made with blanched vegetables, grated coconut and a chilli-spiked dressing. You can be flexible with how much to use of each vegetable, and use snake beans from an Asian grocer if you can get them (otherwise use any thin green beans). This salad…

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Truffled Spaghetti

Recipe: Mat McLean | Photography: Vicki Ravlich-Horan 1 cup cream 1 cup ricotta ½ cup grated Parmesan 3 egg yolks fresh NZ truffle shaved Parmesan truffle oil sea salt 400g fresh spaghetti Cook pasta in a large pot of salted water and drain. Bring cream to a boil, then add grated Parmesan and stir to…

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Sweet Potato Soup with Tamari Pumpkin Seeds

Recipe and Photography: Amber Bremner Sick of chopping pumpkin? Try this nourishing and comforting sweet potato soup that’s mildly spiced with cumin and cayenne, and topped with salty, savoury tamari roasted pumpkin seeds. Double the recipe if you’re feeding a crowd or have big appetites to feed. 1 tbsp olive oil 2 cloves garlic, chopped 1 onion, chopped 3 sticks celery, chopped…

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Cauliflower and Walnut Soup with a Smokey Crumb Topping

Recipe and Photography: Amber Bremner Cauliflower isn’t typically a soup vegetable, but paired with walnuts it creates a beautifully creamy, earthy and satisfying soup. Give it a lift with a splash of sherry vinegar and a garlicky, mildly spicy and smoky crumb topping of fried cauliflower crumbs and walnut pieces. 2 tbsp olive oil 1 onion, chopped 3 cloves garlic, finely chopped…

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Thai Butternut Curry with Turmeric Rice

Recipe: Real Health NZ We seriously love curry! This Thai-inspired dish is creamy, spicy, rich and comforting! It’s packed full of vegetables, so if you struggle to get your kids to eat their veggies this is a great meal to try—they won’t even notice them. Serves 4-5 | Dairy Free | Gluten Free | Refined…

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