Spreading Kindness One Treat at a Time
Words Megan Lyon Bring to mind if you will, a stack of pillowy pinwheel scones, made with goat’s cheese and dried tomatoes; peanut butter crispies packed with Whittaker’s chocolate and rice bubbles; an oaty caramel ANZAC slice. These delectable treats have all recenty come from the kitchens of La Cave owner Brigid Sullivan for the […]
Everyday Food & Fun
Words Denise Irvine, Images Ashlee Decaires Everyday Eatery head chef Jono Smith likes to stretch himself and his kitchen team with different flavours and ideas, and he says the cafe’s monthly Supper Club provides the perfect opportunity for this. Everyday Eatery, in the entry precinct of Hamilton Zoo, Rotokauri, typically does breakfast, lunch and cabinet […]
ROAST BABY CARROTS WITH SHERRY VINEGAR GLAZE
Recipe & images by Amber Bremner SOUR I love vinegar. My Dad doused cucumber and tomatoes with vinegar when I was a kid, and I didn’t take much convincing to love it too. Now I appreciate vinegar’s versatility to balance and elevate other flavours, and I add a splash or squeeze of something sour into […]
Christmas Cake – the best things take time
Recipe and images by Julie Le Clerc For me, there’s something undeniably special about the time-honoured tradition of making a Christmas fruitcake. While it’s advisable to do this as early as October – or even late September – it’s not just about getting ahead; it’s about giving the cake time to mature and develop deep, […]
Fresh Village Vibes
Words Vicki Ravlich-Horan images Brydie Thompson “It’s a really exciting time for us!” says Blair Graham, manager of The Historic Village. This excitement stems from the recent arrival of three fantastic new hospitality offerings. “The community told us they wanted more choice when it comes to food and hospitality options at The Village, and we’ve […]
Gingery Rooibos Chai
Recipe & Images by Emma Galloway On wintery days I crave bottomless cups of homemade chai. Filled with warming spices and rooibos tea for a caffeine-free alternative, this chai is like a warm hug. Of course, use black tea leaves if preferred. Serves 2 1½ cups milk of your choice 2 tsp loose-leaf rooibos tea […]
Saffron-infused Raisin Loaves
Recipe and images by Kathy Paterson Best eaten not long from the oven, but any leftover loaves can be sliced and toasted the next day. They are particularly good sliced and toasted then spread with butter and orange marmalade. Loaves can be frozen too. When you are working with yeast remember to always work in […]
TURMERIC, CHOCOLATE + PEANUT BUTTER COOKIES
Recipe and images by Amber Bremner These wholesome cookies rely on peanut butter, which gives them great flavour as well as a wee protein boost. Use your preference of smooth or crunchy (or smoochy, which is somewhere in between). Crunchy will leave small bits of peanut throughout the cookie, which is rather nice. Mildly spiced […]
Red Kitchen Cafe’s Winter Salad
Ryan Burke, chef and co-owner of Red Kitchen Cafe in Te Awamutu, says that salads can be just as good in the winter as the summer months. The key is using heartier vegetables like kumara, and greens like mizuna. This also means you can use bolder flavours. In this one, a regular in the cabinet […]
Winter Salad with Saffron Chicken Thighs
Recipe and Images by Kathy Paterson A fresh and crunchy salad with warm saffron-infused chicken thighs gives a little light relief from those heavier winter meals. Begin this recipe the day before. Serves 4 a good pinch of saffron threads 1 small onion, coarsely grated 5 tbsp plain thick yoghurt 2 tbsp extra virgin olive […]