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: MEGAN PRISCOTT | Images: ASHLEE DECAIRES This is our most requested recipe. We have been making it since we opened over 10 years ago. Well Mum made it for the first year and when we finally convinced her to hand the recipe over she left an ingredient out, so it took a few attempts…
Recipe: Vicki Ravlich-Horan | Images: Brydie Thompson Play up the tropical flavours of passionfruit with this coconut cake and a few ribbons of fresh mango. 175g butter, soft 1 cup sugar 3 eggs 1 tsp vanilla extract 1 cup flour 1 cup desiccated coconut 1½ tsp baking powder To serve Whipped cream and/or yoghurt Fresh…
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…
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…
Recipe & Photography: Emma Galloway Although not a true peppercorn from the pepper vine, pink peppercorns have a similar peppery flavour, albeit a slightly fresher almost sweet and citrusy version. While great used in savoury dishes, it also lends itself to sweet applications too! I love pairing it with strawberries in the summertime, and its…
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…
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…
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…
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…
