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…
Recipe: from the kitchen at Elizabeth Cafe | Photography: Brydie Thompson (makes 16 large muffins) While you can now get Henry & Ted’s famous scones at Elizabeth Cafe Bex’s muffins are proving a tempting alternative. These beauties are not only packed with carrots (surely counting towards your 5+ a day) they also have a hidden…
Recipe: Vicki Ravlich-Horan | Photography: Ashlee DeCaires This versatile banana bread is another great answer to overripe bananas. If, after a couple of days, you haven’t managed to eat the loaf, it can be toasted and enjoyed in a whole new way. 2 cups flour ½ tsp baking soda 1 cup coconut sugar* 125g butter,…
Recipe and Photography: Amber Bremner These pumpkin muffins are easy to make and will fill your home with the delicious smell of orange and sweet spices while they’re cooking. They’re lovely served warm with butter or your favourite spread, and just right with a cup of coffee for breakfast. Use a neutral-flavoured cooking oil for…
