Apple Tart
Recipe: from the kitchen at Elizabeth Cafe | Photography: Brydie Thompson This stunning looking apple tart is a beautiful way to end a meal or a fabulous afternoon treat. Make it from scratch like Bex does or cheat by using bought pastry and custard. No one will know! Sweet pastry If you want you can […]
Spiced Carrot and Cream Cheese Muffin
Recipe: from the kitchen at Elizabeth Cafe | Photography: Brydie Thompson (makes 16 large muffins) While you can now get Henry & Ted’s famous scones at Elizabeth Cafe Bex’s muffins are proving a tempting alternative. These beauties are not only packed with carrots (surely counting towards your 5+ a day) they also have a hidden […]
Quinoa & Spinach Cakes with Chipotle Cashew Sauce
Recipe & Photography: Emma Galloway I make versions of these quinoa cakes whenever I find myself with leftover cooked quinoa. That said, if you don’t have leftover quinoa at hand, rinse 1 cup of quinoa grains in a fine sieve. Bring 1½ cups of water to the boil, add quinoa, reduce heat to the lowest […]
White Bean Soup with Kale & Pumpkin Seed Pesto
Recipe and photography: Emma Galloway This is the kind of hearty, hug-from-the-inside kind of soup I crave on cold winter days. Blending a portion of the soup, then adding it back to the pot creates a lovely creaminess without actually adding cream. The kale and pumpkin seed pesto will likely make twice as much as […]
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 […]
Vegetable Chowder
Recipe Vicki Ravlich-Horan | Photography Ashlee deCaires Hearty and nutritious this vegan (don’t hold that against it) chowder is packed full of goodness. We served it in our funky bread bowl made from one of Volare’s handcrafted breads.I like to keep this chowder chunky so don’t blend it at all. The key is to chop […]
Cauliflower Chowder with Chorizo Crumbs
Recipe Vicki Ravlich-Horan | Photography Ashlee deCaires Cauliflower produces a naturally creamy soup. To add texture I have roasted a few florets which also add a delicious nuttiness. The chowder is then topped with some crispy fried chorizo and cauliflower. If seafood is your thing, a couple of prawns sautéed in the chorizo pan fat […]
Kasbah Date Scones
Recipe extracted from The Baker’s Companion, by Allyson Gofton, published by Penguin NZ, RRP$55.00Photography | Lottie Hedley Date scones are a perennial favourite. Here I’ve given them a make-over with an amazing spice blend with flavours redolent of the markets of Fez, Morocco.MAKES 8 DATE FILLING2 cups well-packed stoned dates, choppedgrated rind of 1 orange½ cup […]
ANZAC Chocolate Sandwiches
This year Easter and ANZAC day nearly collided so I decide to join the two in biscuit form. 1 cup rolled oats 1 cup desiccated coconut ¾ cup flour ¾ cup sugar 120g butter 1 tbsp golden syrup 1 tsp bicarbonate of soda 200g dark chocolate ¼ cup cream Heat oven to 180C. Mix the […]
ANZAC Caramel Slice
ANZAC biscuits are an Aussie and Kiwi tradition. We’ve smashed this traditional biscuit with a firm favourite in every café throughout NZ and Australia – the caramel slice. ¾ cup rolled oats ¾ cup plain flour ½ cup firmly packed brown sugar ½ cup shredded coconut 75g unsalted butter, chopped 1 Tbsp golden syrup ½ […]