Pork and Onion Weed Dumplings
Recipe Vicki Ravlich Horan, Images Ashlee Decaires In these addictive dumplings the traditional spring onion has been replaced with onion weed. If your garden is lucky enough to be onion weed free and you don’t fancy a forage in local parks you can naturally use spring onions. 500g pork mince 1 egg 2 tsp ginger, […]
Cheese and Onion Weed Pies
Recipe Vicki Ravlich-Horan, Images Ashlee Decaires The classic combination of cheese and onion makes these little pies a winner. And your guests will have no idea you are feeding them and weeding the garden in one go! Pastry 1 cup flour pinch salt 100g butter, cold ⅓ cup sour cream Filling 1 cup ricotta 2 […]
Honey Pie
Recipe and Images Kathy Paterson Honey is the flavour bomb here so make sure you use a honey you really love. Serves 8-10 Pastry 250g (2 cups) plain flour pinch of salt 1 tablespoon caster sugar 125g cold butter, diced 1 egg yolk 50ml cold water Filling 200g good quality ricotta 4 tablespoons honey ½ […]
Individual Serve Chicken Pot Pies
Recipe Sharon Macintyre, Image Ashlee Decaires Always popular at River Ridge, a pot pie screams comfort food. 500–600g chicken thigh, diced 1 leek, finely sliced 3 cloves of garlic 2 celery stalks, diced 1 large carrot, diced 2 medium potatoes, diced 1 head of broccoli, diced 2 tbsp cornflour 2½ cups chicken stock 1½ cups […]
Destination: Bin Inn Pāpāmoa
Words Kate Underwood, Images Brydie Thompsom There’s a nostalgic familiarity about a Bin Inn store. This quintessential New Zealand grocery brand was founded in 1988, and thanks to Jo and Paul Nolan, the Pāpāmoa store has been transported into the future. Now offering a fresh, modern, destination grocery shop with an enticing range of products […]
Heidi’s Spring Breeze Juice
Recipe Heidi Jennings, Image Ashlee Decaires Aptly named Spring Breeze because of its refreshing, zesty taste, this juice will make your insides sing! Serves 2 4 green apples, cored and quartered 2 whole cucumbers, roughly chopped 5–6 stalks celery, roughly chopped leaves of 4 mint sprigs juice of 1 lime Place all ingredients into a […]
Honey gochujang rib-eye of beef
Words and Image by Kathy Paterson Honey is one of the most diverse foods we have and honeys boundlessness of flavours, colours and textures really fascinates me. Flavour characteristics are formed by rainfall, wind, soils and flora and the simpliest way to get to know which honey you will enjoy is to taste at farmers’ […]
What We Do with Leftover Sourdough
Words Harriet Boucher, Images Ashlee DeCaires Sourdough is one of life’s simplest pleasures. You really can’t beat fresh bread lathered in salty butter. But if you aren’t quick enough it can catch you off guard and be stale before you know it. I admire anyone who has learnt to master the art of sourdough. Mum […]
Roast Vegetable Stack
Recipe Sharon MacIntyre from River Ridge Birth centre, Images Ashlee De Caires 6 large tortilla wraps 500g pumpkin and/or kūmara 250g fresh spinach 200g mushrooms, sliced 1 large courgette, sliced 2 red capsicums ¼ cup tomato pasta sauce 50g butter 3 tbsp flour 1 tsp vegetable stock powder 2½ cups milk 1 & ½ cups […]
Broad Bean, Asparagus and Pomegranate Salad
Recipe Vicki Ravlich Horan, Images Ashlee DeCaires This salad screams spring. Using beautiful asparagus and broad beans, with a pop of tart freshness, not to mention bling factor with the pomegranate, it is perfect with lamb. I serve it with a generous smear of Clevedon Buffalo Curd on the plate, topped with the salad and […]