MARKET PESTO POTATO SALAD
Recipe: Vicki Ravlich-Horan | Photography: Ashlee DeCaires Gorgeous fresh new potatoes are beautiful at this time of year and they make a wonderfully simple salad if you have a jar of pesto in the fridge. Store bought is fine, but it is easy to make and a great way to use up excess greens and […]
SUMMER PASTA SALAD
Recipe: Vicki Ravlich-Horan | Photography: Ashlee DeCaires This is a great salad to throw together depending on what you picked up at the market on Saturday. This one was created after a wonderful Summers morning at the Tauranga Farmers Market. I love to add some grilled slices of Hungarian Artisan salami or chorizo or you […]
MACADAMIA DUKKAH ON ROASTED BABY CARROTS
Recipe: Vicki Ravlich-Horan | Photography: Ashlee DeCaires Dukkha makes a great gift or standby in the fridge. Dip fresh Flaveur bread with extra virgin olive oil from Katikati Frantoio and then your dukkha. Or sprinkle over hummus or roast vegetables. Use to coat fish, chicken or lamb. 1 cup macadamia nuts (from Harbourside Macadamias.) 1 […]
PRIMO NEW SPOT
Words: Vicki Ravlich-Horan | Photography: Ashlee DeCaires For 23 years and 11 months Primo Vino sat on the corner of Victoria and Liverpool streets. In nearly a quarter of a century a lot has changed in New Zealand and the wine industry including “the demise of the fine wine store” says owner Henry Jacobs. Henry, […]
PLUM AND APRICOT BREAKFAST BARS
\ Recipe: Megan Priscott – Red Kitchen | Photography: Brydie Thompson These are yum! Great for afternoon tea, but also good in the mornings. A slice is like having a bowl of granola just in a bar. They are best eaten cold. CRUST 1½ cups melted butter 1 cup chopped almonds or walnuts 2½ cups […]
PLUM MUFFINS
Recipe: Megan Priscott – Red Kitchen | Photography: Brydie Thompson 3 cups flour 1½ cups sugar 4½ tsp baking powder 1½ tsp custard powder 1½ cups milk 1¼ cups oil ½ cup cream cheese raw sugar for sprinkling 3 eggs 4 plums, chopped, plus two for extra and the tops Preheat oven to 180°C. Mix […]
PLUM RICOTTA CRUMBLE CAKE
Recipe: Megan Priscott – Red Kitchen | Photography: Brydie Thompson This makes a huge cake so if you want to halve it simply decrease the pan size to 20cms. Crumble Topping 1 cup walnuts ½ cup brown sugar ½ cup plain flour ½ tsp ground cinnamon 60g cold unsalted butter cut into small chunks Pulse […]
NECTARINE AND SAFFRON CUSTARD TART
Recipe & Photography: Amber Bremner This dreamy vegan custard tart is the perfect end to a long summer lunch or balmy evening dinner, perhaps alongside a chilled glass of rosé or even a buttery chardonnay. Choose a light, floral honey blend you like the flavour of. Blind baking ensures the pastry case keeps its shape. […]
NECTARINE & TOFU CAPRESE SALAD
Recipe & Photography: Amber Bremner Inspired by Italian caprese salad made with tomato, mozzarella and basil, this nectarine and tofu salad is a dairy free twist on the original, with similarly complementary flavours. The tofu marinade gives it a sharp and salty flavour, made slightly savoury by nutritional yeast—a deactivated yeast culture that’s high in […]
GARDEN HARVEST
Words: Kate Monahan-Riddell | Photography: Vicki Ravlich-Horan With summer just around the corner, Hamilton Gardens’ gardener Geoff Herbert has been hard at work preparing the soil and planting seedlings. The qualified gardener is in charge of the Kitchen Garden and Sustainable Garden, a site of envy for most home vegetable gardeners. The quarter-acre Kitchen Garden […]