Christmas Plum Chutney
Words Harriet Boucher, Images Ashlee Decaires Use up those early season plums with this Chinese five spice chutney. Serve this chutney alongside your Christmas ham, turkey or roast chicken, then use it with leftovers toasted sandwiches for days to come. You can also blitz it up for a smooth plum sauce. 1 small onion, diced […]
Coffee Chia Pudding with Coconut Whip and Coffee Crumbs
Recipe Carrie Evans, Images Brydie Thompson We’ve jazzed up the chia pudding, making it an impressive vegan dessert. Although, if you omit the coconut whip and coffee crumbs you have quite possibly the perfect breakfast – caffeine fix and all. Carrie strongly suggests using cold drip for this recipe as espresso and other brew methods […]
Oui … I’m Not French
Words and images by Fiona Hugues Au contraire! But after 25 years (or so) cohabitating with a bona fide, born and raised in a small village outside of Paris Frenchman, I think I have endured the right to share my stylist’s version of what is in fact, Frenchy and chic. To condense this gourmand saga, […]
Lamb Loin with Smoked Kūmara Mash, Kawakawa Pesto & Horopito Salt
Recipes Vicki Ravlich Horan, Images Brydie Thompson On June 24th we will be celebrating Matariki for the first time as a nation. This special time of year is traditionally a time to give thanks for an abundant harvest, to gather whānau around and share food, remembering the past and looking to the future. Like with […]
Life’s a Brunch
Recipes and images by Fiona Hugues How I do love to attend a brunch soiree, as it leaves the rest of the day to do great things, undoubtedly fuelled by drinking bubbles at breakfast time. Hosting an early gathering is, however, the cause of much anxiety and heart palpitations among most, and there’s a few […]
Salmon Wrapped in Fig Leaf with Fig Chutney
Recipe Harriet Boucher, Images Brydie Thompson Fig Chutney Serve this fig chutney on a cheeseboard, in a sandwich, or with the salmon wrapped in fig leaf below. It’s a great way to use up an abundance of figs and to enjoy them throughout the year. Ingredients: ½ cup brown sugar ½ cup apple cider vinegar 2 cups figs, fresh or frozen, […]
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 […]
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 […]
ANZAC Chocolate Sandwiches
This year Easter and ANZAC day nearly collided so I decide to join the two in biscuit form. 1 cup rolled oats 1 cup desiccated coconut ¾ cup flour ¾ cup sugar 120g butter 1 tbsp golden syrup 1 tsp bicarbonate of soda 200g dark chocolate ¼ cup cream Heat oven to 180C. Mix the […]