Essential Ingredients
Globe Artichokes I love them and wait all year to get some during their short season. Great in risotto, fish dishes, sautéed with cherry tomatoes, capers and basil. As a little snack with vino. Mix of breadcrumbs, garlic and parsley stuffed into each leave and then steam them in a pot with chicken stock. To […]
Homecooked by Lucy Corry
Words by Vicki Ravlich-Horan “Beautiful, honest and useful” is how Lucy Corry’s cookbook Homecooked is described. This is an interesting description as cookbooks are often one or two of these things but seldom all three. And trust me, a lot of cookbooks cross my desk. Many capture me for an hour or two as I […]
Christmas French Toast with a Fresh Strawberry Compote and Maple Syrup
By Unna Burch The Forest Cantina Serves: 4 Prep time: 15 minutes Cook time: 25 minutes For the compote 450g strawberries 1/4 cup orange juice 2 tablespoons sugar 1 tablespoon cornflour For the French toast 6 Otaika Valley Free-Range Eggs 1 cup milk 1/2 cup cream 1 teaspoon cinnamon 1/4 teaspoon nutmeg 1/4 […]
Talking Turkey
Safety First Turkey is part of the poultry family so all the safe food handling practices you employ with chicken apply. Here are some points to remember: Chances are you will buy a frozen turkey so allow plenty of time for this to thaw slowly in the fridge, around 3 days. Don’t be tempted to […]
Vicki’s Nutty Dukkuh
Making dukkuh from scratch is the best way to enjoy it as the store bought stuff just isn’t as fresh. Don’t skimp on the salt, it’s there for a reason! Use dukkuh on top of roasted veggies, salads, or hummus, or simply dip fresh torn bread into avocado oil, then into dukkuh as a nutty […]
Christmas Day Salad with Creamy Herb Dressing
Recipe By Kelly Gibney @kellygibney_wholehearted Serves: 6-8 as a side Salad 1 large beetroot ½ teaspoon ground cumin 2-3 thick pieces sourdough – torn into bite sized pieces 1 teaspoon smoked paprika 1 punnet cherry tomatoes 4 Otaika Valley Free Range Eggs 120g salad greens (we love one that includes some herbs and […]
Swede-as Christmas Ham
If you’re stuck on what to feed your vegan guests this Christmas, or are opting for a meatless celebration, this is the hero dish for you. This glazed swede has the sweet scent of bay leaf, cloves and sticky muscovado sugar. It will leave everyone curious and wanting more, even those Christmas ham worshippers. […]
Scope’s Raw Chocolate Orange Tart
Recipe Scope Rotorua, Images Ashlee Decaires Scope’s Raw Chocolate Orange Tart This is another gem of a recipe from Dana at Scope in Rotorua, and it ticks all the boxes—vegan, paleo, gluten free and refined sugar free. At Scope they make one large (23cm) tart where you can buy a slice to enjoy, but at […]
Weaving Their Magic
Words Denise Irvine, Images Brydie Thompson Hamilton hospitality couple Lisa and Brent Quarries’ latest culinary venture is a little off the beaten track, and that’s all part of its charm. The Quarries—owners of Hayes Common Eatery— have opened a new cafe, Weave, on Waikato Innovation Park’s 17ha site at Ruakura. They started the project at […]
Entertaining Wayne’s Way
Recipes Wayne Good, Images Brydie Thompson There is nothing like getting a group of people together, cooking some great food and opening a bottle of wine, or three. If I’m going to have a dinner party, I see this as being a great excuse to set a proper table, with a tablecloth, and proper cloth […]