Recipes by Vicki Ravlich-Horan, Images by Ashlee DeCaires A camp fire classic! Making damper is super simple and something everyone can get their hands dirty making. Serve for breakfast, as a starter or as an alternative to s’mores for dessert. 2 cups self-raising flour 1 cup natural yoghurt pinch salt Mix all the ingredients together…
Image by Brydie Thompson This beautiful salad is from Wild One in Mount Maunganui. Keto friendly this healthy salad is also gluten free and vegan. Serves 6 3 cups green lentils, sprouted (see method) 1 head broccoli, roughly chopped, including stalks 2 cups baby spinach, kale, or other greens (whichever you prefer) 2 cups mung bean…
Juicy blue pearls packed with antioxidants, blueberries flourish in the Waikato. Locally grown berries are in season from Nov-Feb. Make the most of them and enjoy a fun day out picking your own at Blueberry Country (in Ngatea and Ohaupo) Stock up the freezer for blueberry muffins, pies, smoothies and more all year…
We’re on the hunt for the best Date Scones in the BOP & Waikato and need your help. Nominate the cafe you think has the best Date Scones by posting a picture of them on our facebook or Instagram pages, tagging in the eatery and using the hashtag #nourishbestdatescone We’ll collate the nominations that come…
10 Ways With Eggplant Black, purple, white, green, long, skinny, fat, small and round; eggplant (or aubergine if you are from the UK) come in a variety of shapes, sizes and colours. A member of the nightshade family, the eggplant is an extremely versatile vegetable. Gus from Bidfresh in Hamilton says eggplants are “well priced…
Serves 2. 1 pack Silver Fern Farms Beef Tenderloins 1 teaspoon, olive oil ½ cup fresh basil leaves, plus extra to serve ½ cup extra virgin olive oil 1-3 cloves garlic, crushed Mediterranean Salsa 20 green olives, pitted 2-3 flat anchovy fillets, optional 2 tablespoons capers, drained 2 tablespoons chopped flat leaf parsley 1 lemon,…
Nourish Magazine is known for it’s fresh engaging look as well as it’s mouthwatering recipes and images. We are looking for local designers who with the creativity, talent and passion to ensure each season, the new Nourish that hits the streets is the best yet! Do you have what it takes to make each…
Recipe extract: The Fearless Kitchen, Vanessa Baxter | Photography: Todd Eyre Vegan | Dairy Free | Gluten Free 1 head cauliflower 1 red capsicum, diced 1 yellow capsicum, diced 1 cucumber, diced 2/3 cup cashews, toasted and roughly chopped 2 spring onions, chopped on the diagonal 1 large handful of fresh mint leaves 1 large handful of coriander…
Recipe extract: Source New Zealand, available from all good bookshops nationwide and online here. Serves 4-6 250g asparagus 5 cups vegetable stock 2 tbsp olive oil 1 small onion, finely diced 1 clove garlic, finely diced or crushed 2 cups risotto rice 1 cup kalamata olives 200g feta 1 knob butter zest from 1 lemon…
Recipe: Megan Coupland, Red Kitchen, Te Awamutu | Photography: Ashlee DeCaires This is ridiculously good. We make a similar version at RedKitchen, but at home I make this salmon one. You can make individual sizes and pop them in the freezer. This uses a béchamel base – I make mine at home in the microwave.…
