Tamarillo Clafoutis

Recipe: from the kitchen at Cucina | Photography: Ashlee deCaires A clafoutis is a great way to use seasonal fruit. In summer, berries and stone-fruit are great.  As it’s winter time, Sandi has gone for deliciously tart tamarillos. 8 tamarillos50g butter, melted¾ cup ground almondspinch of salt1 tbsp flour1 vanilla bean¾ cup caster sugar2 eggs3…

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Smoked Fish Chowder

Recipe: from the kitchen at Cucina | Photography: Ashlee deCaires Serves 8 If seafood chowder is your thing you need to try Paula’s version, either by following her instructions below or popping into Cucina this winter for a bowl. Note: While chefs work in large numbers and accurate measurements, we have given you approximates for…

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Corn and Bacon Chowder

This takes me back to my childhood and cold winter days at the beach. The family bach in Coromandel always has a fully stocked cupboard of tins—just in case we are ever stranded up there. Something we always prayed would happen when the holidays neared an end. This cupboard always contains a couple of tins…

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Clarence Bistro & Hotel

Words Denise Irvine, Images Brydie Thompson Lunch today is on the terrace of Clarence Bistro Hotel, in Tauranga. Clarence is in the heart of the city, shielded by cool greenery from the streets below, its elevated position catching the breeze on a sunny afternoon. There are fresh flavours on the table in front of us:…

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What a Waste

Words Vicki Ravlich-Horan  Images Ashlee DeCaires Every year the average Kiwi household sends 89kgs of edible food to landfill. This figure does not include food scraps that can’t be eaten, like egg shells and banana peels. It also doesn’t include food wasted at the source or through our supply chain i.e. what producers, distributors, supermarkets…

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