Words: VICKI RAVLICH-HORAN | Images: supplied Did you know around one third of our food comes as a direct result of honeybee pollination? Honeybees can fly at a speed of around 25km per hour and beat their wings 200 times per second! They can detect nectar two kilometres away and fly up to 5 kilometres.…
Recipe & Images: FIONA HUGUES When gorgeous editor in chief Vicki asked me to create a cake for this 10th birthday issue we were still reeling in the haze of lockdown and the world was forever changed. Back in autumn, when there was no inkling of the global sideswipe that was to come, I had…
Recipe & images: AMBER BREMNER We are fortunate to have a number of asparagus growers in the Waikato, making it easy to find locally grown, perfectly fresh asparagus at an affordable price. Choose asparagus with firm stems and tight tips. Store it in the fridge with the cut ends wrapped in a wet tea towel…
Recipe & Images: AMBER BREMNER Farinata (also known as socca in France) is made with chickpea flour and water. These simple ingredients can be enhanced with herbs, spices or vegetables, then cooked in a very hot oven to create a deeply golden quiche-like pancake with lacy edges. Use any fresh soft green herbs you like…
Recipes: VICKI RAVLICH-HORAN | Images: BRYDIE THOMPSON Choux pastry is quite simply miraculous. Everyday ingredients (butter, flour and eggs) are transformed into delicate desserts, divine doughnuts and even savoury nibbles. And while the pastry can be made into many different forms, the real beauty is the flavour combinations that are only limited by your imagination.…
Words: VICKI RAVLICH-HORAN | Recipes: HAYES COMMON | Images: ASHLEE DECAIRES Great chefs take time to source their ingredients. They understand the seasons, the importance of quality products and often the value of paying a little extra for this. A great eatery winds this knowledge and philosophy into their service, the staff all take care and…
Recipe: DRY DOCK CAFE | Images: BRYDIE THOMPSON This recipe is from Dry Dock Cafe – click here to learn more about this gem in the heart of Tauranga 1½ cups sugar 315g butter 1 egg 1½ tsp vanilla 3 cups flour 3 tsp baking powder ¾ cup white chocolate buttons, chopped 3 cups frozen…
Words: LIZ FRENCH | Images: BRYDIE THOMPSON Dry Dock Cafe recently celebrated its tenth birthday. An achievement it shares with Nourish magazine and even more worthy of celebration when the cafe, just like Nourish, has been under the same owner for the entire ten years. Nourish magazine’s interview with Dry Dock Cafe owner Sandra Johnson…
Recipe & Images: EMMA GALLOWAY Honey rounds out this mustard-forward dressing to coat tender roasted vegetables and protein-rich lentils. This can be served as a side or a meal in its own right. Serves 4–6 4 large carrots (approx. 500g), ends trimmed and sliced into bite-sized chunks ½ large cauliflower, cut into florets (cut stem…
Recipe & Images: EMMA GALLOWAY We all know honey is great used in sweet dishes, but it’s also delicious used in savoury dishes where its sweetness can help balance strong flavours. Serve with cooked greens for a more substantial meal. Serves 4 600g packet firm tofu, cubed olive or coconut oil for shallow frying 4…
