Chocolate and Orange Bread and Butter Pudding
Bread and butter puddings have turned rather fancy of late. While rich brioche or croissants do make a delicious pud, there is something to be said for the simplicity of the pudding’s origins and using and inexpensive loaf of white bread, especially for a simple weeknight pudding that screams comfort food. 25g butter, softened 8–10 […]
Parsnip Tarte Tatin
I do love a classy tart for lunch on the weekends, and this pretty little pie of sorts is just the ticket for a dreary winter’s day. Caramelised rounds of soft carrot and parsnip are nestled in a crunchy bed of mustard, crème fraîche and flaky pastry all showered in thyme and creamy chevre. Serve […]
Harriet’s How to: Beef Bourguignon
My earliest memories of beef bourguignon weren’t fond, as it was full of mushrooms and onions, which my younger self couldn’t get on board with. You’ll be pleased to know my palate has matured and it’s now a dish I crave every winter. Beef bourguignon is a hearty beef stew that features red wine from […]
It’s Not PR But the 3Rs
Plastic, it’s literally everywhere! It’s wrapped around our food, it’s in our clothing, our carpets, and now it’s on our oceans and our food chain. The invention of plastic in the early 1900s was an environmental breakthrough, replacing the unstainable use of animal and wood products like ivory and tortoiseshell. By the 1960s plastic had […]
Confit Parsnip on Romesco
Until recently I’ve never really rated confit anything, the thought of all that oil back when I was fancy-free made me cringe. However, this old French way of preserving food has a magical effect on many things and in this instance turns seemingly dreary parsnips into melt in your mouth deliciousness. Served with punchy Romesco […]
Confit de Canard
I have just returned from a very overdue visit to Europe, taking in France of course, as well as Spain and Portugal. One of my all-time favourite things to eat in France, other than foie gras, is confit de canard, or twice cooked duck. Available here in cans from Vetro Hamilton, and very good too, […]
Flavours a Plenty in Local Challenge
This autumn, local eateries were challenged to create a winning dish inspired by beautiful local Bay of Plenty produce. Twelve eateries from around the region took up the Plates of Plenty Challenge, receiving a box containing local mushrooms from Fat Guy Fungi, El Jefe Meats sausages, Small Batch chocolate hazelnut butter, Ohiwa Black Diamonds truffle […]
Lemon, Rhubarb and Coconut Cake
This cheesecake-like dessert was an instant hit for family Sunday night dinner, so there were no complaints when I had to test it a few more times! Warning, it is big, rich and sweet, which is probably why it was a hit. The tartness of the lemon and rhubarb add a little balance, so if […]
Baked Chocolate Chestnut Mousse
Recipe: Wayne Good | Photography: Ashlee DeCaires 150g dark chocolate 1⅓ cups chestnut puree (available from La Cave) ⅔ cup cream 4 large eggs, separated ⅓ cup caster sugar 1 tsp vanilla extract Heat your oven to 170°C. In a double boiler, heat the chocolate, chestnut puree and cream over a medium heat, to melt the chocolate and soften the puree. Once the chocolate is […]
The Sweet Success of Ambrosia
At a young age, Kris Beehre was told not to play with his food, but now “that’s what I do for a living”, he says, laughing, as we talk about the rich history of his Ambrosia Restaurant and Bar. Ambrosia sits among the hustle and bustle of Eat Street in Rotorua. You wouldn’t know it, […]