Satay Roast Cauliflower
I love this satay sauce and often slather it over a whole chicken before roasting, so I knew it would work for cauliflower too. It’s a quick and easy way to make a warming curry-like meal, where you can alter the heat levels to suit by the curry paste you use. This dish is also […]
Blackbeards Mussel Bites with Cathedral Cove Macadamia Nut Cheese
2 cups Cathedral Cove Natural Macadamia Nuts (approx. 250g) 1 tsp salt 4 tsp nutritional yeast 4 tsp apple cider vinegar boiling water 210g packet of Blackbeards Smoked Mussels 10cm chunk of cucumber Cover the macadamia nuts in boiling water and allow to soak for 3+ hours. The longer they soak for, the smoother your […]
Marinated Mushroom Tart
This tart is a little bit special and a really lovely way to enjoy antipasto ingredients as a meal. A flaky pastry base is topped with caramelised onion and mustard cashew cream, then baked until golden. This is the blank canvas, ready to have all the good stuff stacked on top. Marinated mushrooms are a […]
GRILLED COS WALDORF SALAD
The Waldorf salad is named for the Waldorf-Astoria Hotel in New York City where it was created to feed attendees at a swanky charity ball. These days it’s more associated with dingy motel buffets inside rather rank musty dining rooms, completely edible, but demoted to a rather lack lustre sloppy side dish. I have put […]
Fennel Roasted Cauliflower with Burnt Onion Labneh
2 brown onions 2 cups Greek yoghurt 1 cauliflower, cut into florets 2 tbsp fennel seeds olive oil salt & pepper To make the labneh, strain the yoghurt in a clean tea-towel or muslin cloth overnight or for at least a few hours, until most of the liquid has seeped out. Slice the onions in […]
Turning Up the Heat with Picnicka
The food at Picnicka, in Downtown Tauranga’s Thirty Eight Elizabeth, is simple, nourishing, and meant to be shared. The menu plays with the contrast between raw, smoked and grilled dishes featuring distinct worldwide flavours. Head chef Ryan Allen shared with us his Pickled Chillies recipe – the perfect solution to your abundant chilli harvest this […]
Teriyaki Salmon
I’m a sucker for teriyaki, and this recipe is based on a family favourite, chicken teriyaki (which you’ll find in our new Nourish cookbook – out in June). But in this recipe I swapped out the brown sugar for date syrup, with marvellous results. The date syrup is a less in your face sweetness and […]
Za’atar-Roasted Eggplant Salad with Lentils, Halloumi + Roasted Cherry Tomatoes
You can find za’atar (a fragrant Middle Eastern spice mix) at Vetro, or for a simple version combine equal amounts of dried thyme, sumac and lightly toasted sesame seeds. It’s lovely over any roasted vegetable or sprinkled over salads or eggs. Serves 4 2 medium eggplants 4 tbsp olive oil 3 tbsp za’atar 250g cherry […]
Kūmara, Cauliflower and Fennel Citrus Salad with Seasoned Fish
The juicy flesh of fish works so well here with the zingy, citrus flavoured kūmara and cauliflower salad. As a stickler for pan-frying fish in butter, I have done so but you could use a little olive oil or a mixture of both butter and oil. Serves 4 600–700g firm-fleshed fish, such as blue cod, […]
Chilli + Soy Eggplant with Tofu
This is one of those easy chop and roast dinners that’s basically ready in the time it takes to cook some rice (aka my kinda meal!). Once roasted, the eggplant and tofu get a quick toss in a pan with the sauce to coat. So simple, so packed with flavour and a really lovely budget-friendly […]