Beans on Toast
Recipe & Images: Emma Galloway If you don’t have cannellini beans, try butter beans, pinto or borlotti. If you don’t have passata, you can blend a third of a 400g can of tinned tomatoes until smooth and use this instead. Raw or brown sugar can be used in place of maple syrup. Don’t have tomato […]
Roasted Pumpkin with Buckwheat, Yoghurt and Pumpkin Seed + Pickled Chilli Pesto
Recipe and Images: Emma Galloway, My Darling Lemon Thyme You can serve this as a side, but it’s balanced enough to call a meal in its own right too. You’ll find hulled buckwheat at some supermarkets or at health food stores. It’s a great source of plant-based protein and although the name would suggest otherwise, […]
BACON WRAPPED ZUCCHINI & RICOTTA CUPS
Recipe: Vicki Ravlich-Horan | Photography: Brydie Thompson Serve these beauties for an easy and delicious summertime brunch or lunch. 2 cups grated zucchini 2 spring onions ½ cup fresh basil handful of parsley and/or chives 500g ricotta ½ cup Parmesan, grated 1 egg 6 rashers of streaky bacon 6 cherry tomatoes Finely chop the spring […]
GRILLED CORN SALAD
Recipe: Vicki Ravlich-Horan | Photography: Ashlee DeCaires This beautiful salad was created from ingredients gathered at the Tauranga Farmers Market on a beautiful Summer’s morning. 3–4 corn cobs (from Linehan Tender Sweet Corn) ½ cucumber 1 red capsicum 3–4 tomatoes (from Paul’s Tomatoes) 2 spring onions (from Hetherdale Produce) 1 avocado fresh coriander red wine […]
CUCUMBER & COUSCOUS SALAD
Recipe: Vicki Ravlich-Horan | Photography: Ashlee deCaires 1 cup couscous (I used spelt couscous from Herbal Dispensary and Red Kitchen) 1½ cups boiling water 2 large garlic cloves, minced ¼ cup extra virgin olive oil, plus extra for drizzling zest and juice of a lemon a pinch of salt and freshly ground black pepper 1 […]
TEMPURA AUBERGINE AND SICHUAN CARAMEL
Recipe from Global Kitchen: Lindy Smith | Photography: Grant Rooney A deliciously filling vegetable dish with complex sweet and savoury flavours. Serves 4 –entrée size Sichuan Caramel 100g liquid honey 450g caster sugar 4 long red chillies 100ml soy sauce 100ml red wine vinegar 70g miso paste 70ml black Chinese vinegar 50g gochujang paste 20g […]
Creamy Labneh with Middle Eastern Spice Mix
Recipe: Megan Priscott, Red Kitchen | Photography: Ashlee deCaires This is delicious spread on crackers with smoked salmon, or on a mezzo platter. 250g thick Greek yoghurt sea salt olive oil fresh thyme Mix quarter of a teaspoon of salt into the Greek yoghurt. Line a colander with mesh (or a clean tea towel) and […]
Wayne’s Cauliflower Fried Rice
Recipe: Wayne Good | Photography: Ashlee deCaires After recently returned from a month in France with one of our tour groups, I could tell after eating my way through masses of pastries, cakes, tarts, baguettes, and all matter of other delicious things, that I was uncomfortably larger than before I set out. Something had to […]
Ashak – Afghan Vegetable Dumplings
Recipe: Home Kitchen – Adapted by Amber Bremner | Photography: Amber Bremner Although the team at Home Kitchen hail from a number of countries, food served at the restaurant and cooking classes has been heavily influenced by Afghan and Arabic cooking. The catering menu includes food from Burma and Pakistan, and in the future some […]
Charred Broccolini Noodle Bowl with Black Pepper Dressing
Recipe and Photography: Emma Galloway Long before chillies were introduced into Asia, pepper was used to add heat to dishes. Here in New Zealand we tend to use black pepper mostly as a seasoning in small amounts, but it’s really nice to sometimes add it in amounts where not only is its taste more pronounced, […]