Oscar & Otto
words Liz French, images Brydie Thompson You don’t have to choose between Oscar and Otto, two hot new additions to Tauranga’s Strand. Otto can be your day time go to while Oscar comes into its own in the evening. The ‘naughty twins’ are the brain children of Catherine MacLoughlin and Hamish Carter, local foodies with […]
Crème Brûlée
Recipe Extract: from The Recipe, Josh Emett | Photography: Kieran E. Scott (Upstart Press, $49.99 RRP) on sale now. COMPLEXITY: EASY | PREP TIME: 20 MINUTES | COOK TIME: 45 MINUTES, PLUS REFRIGERATION TIME MAKES: 5 TO 6 2 cups plus 1¼ tbsp (500 ml) heavy/double cream2 vanilla beans10 egg yolks2/3 cup (150 g) superfine/caster […]
Roast Parsnips Three Ways
Recipes & Photography: Amber Bremner Of all the underrated root vegetables, parsnip would be my favourite. Earthy and sweet, parsnip lends itself well to roasting and is at its best with toasty caramelised edges. A simple lick of olive oil and a sprinkle of salt is all that’s strictly necessary, but it’s very easy to […]
Butterflied Cajun Chicken with Roasted Vegetables
Recipe: Megan Priscott (Red Kitchen) | Photography: Ashlee deCaires This is made in one big roasting dish. Ask your butcher to butterfly a chicken for you, it cooks more evenly and presents beautifully. I have included our recipe for our dry rub, but there are many good quality Mexican rubs you can buy too. 1 […]
Slow Roast Leg of Lamb with Roast Cauliflower
Recipe: Megan Priscott (Red Kitchen) | Photography: Ashlee deCaires This is our version of a roast. I love lamb when it is slow cooked, which is a good thing as Mat put 12 lambs in the freezer after a tough season in the fields. For a slow cooked roast choose a cut with the bone […]
Bananas Foster Upside Down Cake
Recipe: Vicki Ravlich-Horan | Photography: Ashlee deCaires I usually avoid the edges of a cake but this one is an exception. The caramel sauce caramelises even more around the edges, forming a delicious chewy (rum-infused) crust. 3–4 bananas75g butter1½ cups brown sugar2 cinnamon quills½ cup rum 175g butter1 cup brown sugar1 tsp vanilla extract3 eggs1¼ […]
Jaffa Swirl
Recipe: Vicki Ravlich-Horan | Photography: Ashlee deCaires The beauty of this cake lies in what’s within. Its classic flavours come with a surprise when you cut into it. I used a large bunt cake tin for added drama, but a large ring tin would also be fine. Visit the Gilded Edge at Mount Maunganui for […]
Plum & Pistachio Cake
Recipe: Vicki Ravlich-Horan | Photography: Ashlee deCaires This beautiful cake is a great example of how the addition of just two ingredients can result in something very different. The addition of nuts makes the cake beautifully moist, while the sharpness of the plums is a beautiful contrast to the sweet cake. Another alternative would be […]
Basic Cake
Recipe: Vicki Ravlich-Horan | Photography: Ashlee deCaires 175g butter, softened1 cup sugar3 eggs (size 7)1 tsp vanilla extract1¼ cup flour1½ tsp baking powder Beat the butter and sugar together until light and fluffy. Add the vanilla extract then eggs one at a time, beating well between each. Fold in the flour and baking powder until […]
Duck Confit & Puy Lentils
Recipe: Vicki Ravlich-Horan | Photography: Ashlee deCaires (serves 4 people) 1 x 4 litre Rougie duck confit (available at La Cave)1 & ½ cups Puy lentils (available at La Cave)50g unsalted butter1 tbsp olive oil1 onion, finely chopped1 carrot, finely diced1 stick celery, finely diced½ leek, finely chopped1 garlic clove, finely sliced or crushed2/3 cup […]