(First Published in Nourish Spring 2014) Colonial French charm mixes with the bustle of Asia making Hanoi a city of contradictions which entices and intrigues. As Vietnam’s capital, it is the cultural heart of the country. Sitting on the banks of the Red River and with several picturesque lakes, Hanoi manages to seamlessly mix old…
& Fifteen quintessential Chicago experiences If you asked me about Chicago six months ago I would’ve had two things to say about this city: deep-dish pizza and the Chicago Bulls. But when your first few hours in a place involves balmy temperatures, five-dollar negroni slushies, a smoky fried chicken sandwich and the outdoor courtyard at…
Every year New Zealanders throw away nearly 300 million disposable coffee cups – and only one out of every 400 composted. This is a bigger issue than your caffeine addiction. With so many solutions from taking 5 minutes to enjoy your coffee in the café you bought it from to bringing your own cup. Some…
Words: Vicki Ravlich-Horan Whether it’s for a day, weekend or a couple of weeks, Whakatāne is a fantastic spot to play, stay and it turns out, to eat this summer. Here are our top picks to give you a little taste. Berry Delicious Whakatāne’s warm climate makes it a great place to grow berries. A…
Recipe: Vicki Ravlich-Horan | Photography: Brydie Thompson Simplicity is the key to this striking tart where zucchini is the hero. ½ cup Parmesan, finely grated 1½ cups plain flour pinch salt 150g butter, chilled 2–2½ tbsp water 200g mascarpone 2–3 medium sized zucchini 1 tbsp extra virgin olive oil salt & pepper egg or milk…
Recipe: Vicki Ravlich-Horan | Photography: Brydie Thompson Serve these beauties for an easy and delicious summertime brunch or lunch. 2 cups grated zucchini 2 spring onions ½ cup fresh basil handful of parsley and/or chives 500g ricotta ½ cup Parmesan, grated 1 egg 6 rashers of streaky bacon 6 cherry tomatoes Finely chop the spring…
Recipe: Vicki Ravlich-Horan | Photography: Brydie Thompson This is a wonderfully fresh way to serve zucchini. 2–3 medium zucchini 2 tbsp pine nuts, lightly toasted 2 tbsp currants 1 tbsp lemon zest 2 tbsp lemon juice 1 tsp sugar pinch salt 2 tbsp extra virgin olive oil Using a veggie peeler create ribbons from the…
Recipe & Photography: Emma Galloway These herbed quiches use pre-made corn tortillas in place of the usual pastry, making them not only super quick and easy, but crispy and transportable too. Use gluten-free corn tortillas if you need to. You can find sumac in the spice section of most supermarkets, simply leave out if you…
Recipe & Photography: Emma Galloway Roasting tomatoes until slightly dried intensifies their flavours and makes them the perfect flavour-bomb to add to summer salads. This rice-based salad is the perfect make-ahead dish to take along to summer BBQs. Add some cooked chickpeas for a more substantial stand-alone meal. I used medium-sized tomatoes. If you use…
Recipe: Vicki Ravlich-Horan | Photography: Ashlee DeCaires These gorgeous tarts were created from ingredients gathered at the Tauranga Farmers Market on a beautiful Summer’s morning. If fresh local berries are not in season other fruit like Kiwi, mandarins can be used. 2 cups Jersey Girls organic milk 6 Nicki’s Eggs egg yolks ½ cup sugar…
