SLOW COOKED LAMB MOUSSAKA
Recipe: Vicki Ravlich-Horan | Photography: Ashlee deCaires Use left over slow cooked lamb to create this Greek classic. If you want a more substantial version you can layer in slices of cooked potato. 2–3 eggplants olive oil 60g butter ¼ cup flour 2 cups milk ½ tsp nutmeg 1 cup of grated cheese salt & […]
SLOW ROASTED LEG OF LAMB
Recipe: Vicki Ravlich-Horan | Photography: Ashlee deCaires 1 tbsp cumin seeds 1 tsp garlic powder 1-2 tsp Urfa* (optional) 2 tsp sumac 1 tsp ground coriander 1 tbsp dried oregano ¼ cup brown sugar 1 tsp sea salt flakes zest 2 lemons ¼ cup olive oil ½ cup red wine 1–2 cups stock 1–2 red […]
CUCUMBER & COUSCOUS SALAD
Recipe: Vicki Ravlich-Horan | Photography: Ashlee deCaires 1 cup couscous (I used spelt couscous from Herbal Dispensary and Red Kitchen) 1½ cups boiling water 2 large garlic cloves, minced ¼ cup extra virgin olive oil, plus extra for drizzling zest and juice of a lemon a pinch of salt and freshly ground black pepper 1 […]
GREEK POTATOES WITH YOGHURT SAUCE
Recipe: Vicki Ravlich-Horan | Photography: Ashlee deCaires ⅓ cup extra virgin olive oil 1 tsp dried oregano 1 sprig of rosemary (or 1 tsp dried) 1 tsp garlic powder ½ tsp paprika ½ tsp salt freshly cracked pepper, to taste 1 kg potatoes (I like using Red Rascals) zest of 1 lemon ¼ cup fresh […]
BAKED FETTA
Recipe: Vicki Ravlich-Horan | Photography: Ashlee deCaires 2–3 cups cherry tomatoes 1 red onion, sliced into thin wedges ½ cup kalamata olives, stoned ½ a sourdough baguette, torn into pieces 250g fetta cheese large handful of fresh basil extra virgin olive oil Scatter the tomatoes, onion, olives and sourdough in a baking dish. Break up […]
TEMPURA AUBERGINE AND SICHUAN CARAMEL
Recipe from Global Kitchen: Lindy Smith | Photography: Grant Rooney A deliciously filling vegetable dish with complex sweet and savoury flavours. Serves 4 –entrée size Sichuan Caramel 100g liquid honey 450g caster sugar 4 long red chillies 100ml soy sauce 100ml red wine vinegar 70g miso paste 70ml black Chinese vinegar 50g gochujang paste 20g […]
LET THE EVENING BE – GIN
Photography: Ashlee deCaires Inspired by Ash’s gin feature, we asked a few of our favourite places to tell us what gins they’re serving this summer. Shona Lambert from Hayes Common says, “A couple of faves at the moment are Reid + Reid Native and Reid+Reid Rev. Dawson’s. And if you can get your hands on […]
SCENIC CYCLING WITH DAYTRIPPERS
Words: Liz French | Photography: Brydie Thompson There’s nothing quite like tooling along a trail on a sunny day admiring the scenery and looking forward to the hills on a day out with DayTrippers. When Miles Johnson was planning to set up DayTrippers there was no question the bikes he would offer his clients would […]
FROM CROP TO CUP with EXCELSO COFFEE
Words: Kate Underwood | Images: Alex Spodyneiko Dubbed the elixir of life, coffee—the undeniably beloved brew is far more than just a dark caffeinated liquid. Excelso founders Carrie and Jeff are committed to helping people drink the best coffee and to understand the intense process that is involved in every cup. Roasting in Tauranga since […]
FRIED SEA BASS WITH THREE-FLAVOUR SAUCE
Recipe extract from ‘Cook : Food To Share’ by Dean Brettschneider After we conducted a baking class at Thai chef Ian Kittichai’s cooking school in Bangkok, the favour was reciprocated when Ian joined us in Singapore and shared one of his signature dishes at our cooking school. What are the three flavours? Sweet, sour and […]