Recipe: Leah Hoskin | Photography: Ashlee DeCaires Makes 1 large or 2 small logs 280g dark bitter-sweet chocolate 125g butter ½ cup whole natural almonds ¼ cup natural pistachios ¼ cup hazelnuts ¼ cup crystallised ginger ¼ cup cranberries 100g amaretti biscuits (or any kind of crispy biscuits) zest from 1 orange ¼ cup thick…
Recipe: Vicki Ravlich-Horan | Photography: Brydie Thompson 500g beetroot 250g dark chocolate 100g butter 1 tsp vanilla extract 1 cup sugar ½ cup brown sugar 3 eggs ¾ cups flour ¼ cup cocoa ½ tsp baking powder Peel and chop the beetroot. Either place in a bowl and cover with cling film to cook in…
Recipe: Vicki Ravlich-Horan | Photography: Ashlee DeCaires Makes 12 225g butter, soft ½ cup icing sugar 1 tsp vanilla paste 1½ cups self-raising flour ½ cup cornflour Blueberry Country Jam Beat the butter, sugar and vanilla until light and fluffy. Fold in the flours. Place into a piping bag with a wide nozzle. Line a…
Recipe: Vicki Ravlich-Horan | Photography: Brydie Thompson This is based on my go-to cheesecake recipe I have been making for over 20 years. The original version is simply lemon flavoured served with berries (fresh or a coulis). To get this ombre effect, which is very on trend at the moment, you need to be prepared…
Recipe: Vicki Ravlich-Horan | Photography: Brydie Thompson My sister makes a great chocolate zucchini fudge cake, and when her zucchini’s get away from her and she has marrows, chocolate zucchini fudge cakes are made by the dozen and tucked in the freezer for those last minute celebrations, or an easy treat in the middle of…
Recipe: Vicki Ravlich-Horan | Photography: Brydie Thompson We recently discovered that a stunning cake may not necessarily have to be sweet! Introducing the Smörgåstårta, or sandwich cake. Think of a club sandwich on steroids then decorated to look as stunning as a gateau. Being of Scandinavian origin, traditional fillings include smoked fish pate or smoked…
Recipe: Michael van de Elzen | Photography: Babiche Martens Makes 8 ¾ cup coconut sugar 1 tsp baking powder ¾ cup plain flour ¼ cup wheatgerm 1 tsp cinnamon 1 tsp baking soda 2 free-range eggs ½ cup vegetable oil 2 cups grated pumpkin ½ cup chopped hazelnuts ¼ cup raisins Preheat oven to 190°C.…
Recipe: Megan Coupland of Red Kitchen, Te Awamutu | Photography: Brydie Thompson | Cake Stand: Royal Laboratorie Quince are my favourite, we have them dropping off the tree at the moment, but it’s a bit of a race to get to them before our sheep or pigs, so instead of using our homegrown ones and poaching…
Recipe: The Lakes, Tauranga 2½ cups flour ½ cup sugar 1 tbsp baking powder ½ tsp salt 3 lemons, zested 1¼ cups milk ½ cup vegetable oil 1 large egg 1 tsp vanilla essence Lemon Syrup ½ cup freshly squeezed lemon juice ½ cup sugar Preheat oven to bake at 190°C and grease a 12-cup…
Recipe: Megan Coupland from Red Kitchen, Te Awamutu | Photography: Brydie Thompson I love this recipe! For a gluten free cake it is very light. Part of its charm is it has not been adapted from a recipe that uses flour, instead each ingredient is there for a reason and you can tell the difference.…
