Oak’s Garlic & Parmesan Gnocchi
served with Roasted Butternut and a Burnt Butter and Sage Cream Sauce Recipe Shane Lowe, Images Ashlee DeCaires Shane Lowe, head chef and co-owner of Oak in Morrinsville, says this is “my go to recipe for making gnocchi”. When Shane sent us this recipe in late autumn he said, “We currently have it on the […]
BUTTERCUP WITH ROSEMARY, ORANGE + CHILLI
Recipe and images by Amber Bremner A sizzling roasting dish of caramelised wedges of buttercup pumpkin, fragrant with rosemary, orange, and chilli is far more exciting than it has any right to be. The orange helps create sticky, crunchy edges and crispy skin, making for moreish bites that are delicious dipped into a creamy, tangy […]
Confit Garlic
Words by Vicki Ravlich-Horan Images by Ashlee DeCaires Confit Garlic Confit simply means cooking in oil. Slowly cooking garlic in olive oil gives you beautiful soft garlic with a more subtle flavour than raw to use in cooking, spread on sandwiches, add to aioli and dressings and more. With New Zealand garlic back in season, […]
Roasted Beetroot Salad with Mustard Caper Dressing
Recipe and images by Emma Galloway Fresh beetroot is an often overlooked vegetable which intimidates many, and while I love a slice of good ol’ tinned beetroot as much as the next person, there’s something truly magical about growing or buying whole beetroot and preparing them yourself. Whether that means grating and eating raw, […]
Oh Onions!
The sight of onions floating down the streets of Pukekohe last summer was enough to make you cry. The backbone of so many dishes, onions are loved the world over but seldom as the hero. Sure, the French have their soup, but I say the way for everyone to celebrate the lovely layers of an […]
Beetroot and Carrot Salad with Pomegranate Dressing
Recipes and Images by Emma Galloway My dad grows THE BEST beetroot. Every year without fail he produces huge, tender beetroot of different sizes and colours. I, on the other hand, can only seem to manage to get one specific variety to grow (golden beetroot for those wondering) and all others turn tough and woody, […]
STUFFED BUTTERCUP PUMPKIN
Recipe and images by Amber Bremner Stuffed vegetables may not be at the cutting edge of modern cuisine, but I still love them for their homely vibes and let’s face it, they make a stunning centrepiece when you feel like making an effort. This buttercup is stuffed with a tasty mixture of wild rice, chunks […]
Easter Pie
Words and images by Kathy Paterson The brief to myself was to make a rustic pie that is a very loose play on the Italian Torta Pasqualina (an enclosed pastry pie using spinach and eggs). After many tests and neighbours’ approval, this one came out on top. Serves 6 Pastry 250g plain flour 150g cold […]
VEGAN MUFFULETTA
Words and images Amber Bremner A muffuletta is an Italian sandwich invented in New Orleans, typically layering meats, cheese, and olives inside a loaf of great bread. Here I’ve assembled layers of tasty plant-based antipasti inside a loaf of sourdough. Everything is done the day before, so the loaf can chill (and set somewhat) overnight […]
Baked Aubergines with Salsa Verde
Words and images by Fiona Hugues Sometimes all you need is a hero vegetable prepared deliciously to wow your guests. These small aubergines grilled until soft are fabulous on their own as a light lunch or as a side to grilled meats. Just add some leafy greens on the side. 3–4 small aubergines, halved Extra […]