PEACH ON EARTH CAKE WITH BURNT BUTTERCREAM

Recipe & Images: FIONA HUGUES When gorgeous editor in chief Vicki asked me to create a cake for this 10th birthday issue we were still reeling in the haze of lockdown and the world was forever changed. Back in autumn, when there was no inkling of the global sideswipe that was to come, I had…

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ASPARAGUS FARINATA

Recipe & Images: AMBER BREMNER Farinata (also known as socca in France) is made with chickpea flour and water. These simple ingredients can be enhanced with herbs, spices or vegetables, then cooked in a very hot oven to create a deeply golden quiche-like pancake with lacy edges. Use any fresh soft green herbs you like…

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A BUZZY EXPERIENCE

Words: VICKI RAVLICH-HORAN | Images: supplied Did you know around one third of our food comes as a direct result of honeybee pollination? Honeybees can fly at a speed of around 25km per hour and beat their wings 200 times per second!  They can detect nectar two kilometres away and fly up to 5 kilometres.…

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CREATING A COMMUNITY

Words: LIZ FRENCH | Images: BRYDIE THOMPSON  Dry Dock Cafe recently celebrated its tenth birthday. An achievement it shares with Nourish magazine and even more worthy of celebration when the cafe, just like Nourish, has been under the same owner for the entire ten years. Nourish magazine’s interview with Dry Dock Cafe owner Sandra Johnson…

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