Recipe: Megan Priscott | Photography: Brydie Thompson Potato and Bean Salad with Lemon and Turmeric Dressing tuna, fresh seared or from a jar 2 boiled eggs, cut into wedges 12 olives 3 radishes, thinly sliced 12 cherry tomatoes watercress 50g crispy prosciutto Choose a large platter that you love. Place little bundles of watercress on…
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…
Recipes: Real Health NZ | Photography: Ashlee DeCaires Renee and Jen at Real Health NZ are all about teaching their clients to eat real food with easy yet tasty ways to do this. Here’s a taste. Mango Smoothie Bowl If you haven’t got into the whole smoothie bowl thing now is definitely the perfect time! There’s…
Recipe: From Meat & Three by Kathy Paterson (RRP $49.99) | Photography: Tam West Heat your barbecue grill or chargrill until ferociously hot, as thin flank skirt beef needs to cook quickly. You will want to use your outdoor barbecue if you can, otherwise the kitchen will be full of smoke. Beef 500g thin flank skirt beef…
Recipe: Vicki Ravlich-Horan | Photography: Brydie Thompson Kiwi Summer We live in an amazing country, yet we often find it hard to define what food represents New Zealand cuisine. This has freed many of our chefs, not constrained by traditions, to become some of the most creative in the world. I do hope though the…
Recipe: Vicki Ravlich-Horan | Photography: Brydie Thompson There is not a more classic dessert than a pav! Growing up, neighbourhood BBQs were a regular occurrence in our street and Shirley Morrison was the Pav Queen. I remember them coming in one of two ways, topped with Kiwifruit or jelly crystals. This was well before freeze dried…
Recipe: Vicki Ravlich-Horan | Photography: Brydie Thompson No series of classic Kiwi dishes would be complete without a lamb one. These succulent lamb racks (from Ovation Lamb, available from Greenlea Butcher) are simply the best our country produces. The traditional pairing of mint comes via a pesto, which you can baste over the lamb as…
Recipe: Vicki Ravlich-Horan | Photography: Brydie Thompson Makes 10‒12 350g of steamed mussel meat 1 onion chopped parsley 1 zucchini 3 eggs 1 cup milk 1½ cups flour salt and pepper oil Finely chop the onion and parsley, grate the zucchini and place in a bowl with the roughly chopped mussels. In a separate bowl…
