Raspberry & Orange Shrub

Words and Images by Emma Galloway I don’t drink alcohol, so I’m always playing around with alcohol-free beverages that still have a celebratory air about them. Fruit shrubs (aka drinking vinegars) are one I turn to throughout the year, using all manner of seasonal fruit and flavourings. Here I’ve kept it simple with raspberries and […]

Grinding Out Waste

Excelso coffee have long been on a path of reducing their waste, be it sewing the sacks the coffee beans come in into cool reusable bags and aprons or encouraging their clients to ditch the single use coffee cups, they are always looking for new ways to lessen their environmental impact. But what about the […]

Burnt Butter Spiced Carrot Loaf

Last year Harriet spent a considerable time refining the perfect carrot cake, and this inevitably meant we had to taste test many! You would think this would mean I’d be sick of the carrot cake combo, but it’s not the case. The traditional carrot cake uses oil which, along with the carrot, makes a super […]

Clam Chowder

  Recipes by Neil Sapitula from Saltwater Seafood Grill and Oyster Bar, Images by Brydie Thompson Our play on New England clam chowder and a favourite amongst New Zealanders. We use the tuatua clams, but if you can’t source these any clams will do. 500g tuatua clams 2 litres fish stock 1 litre cream 300g […]

Raw Rhubarb Spring Salad

Recipe and image by Kathy Paterson It was years ago that I first had raw rhubarb in a salad and it is quite the game-changer with its savoury tang. Be sure to choose slender bright red-pink young stems, which are more delicate in flavour. Serve as part of a shared meal with salmon, an oily […]


Recipes by Neil Sapitula, Saltwater Seafood Bar a& Grill,  Images by Brydie Thompson As we move into spring we get very excited that raw fish dishes come back into season and there’s none better than kakoda. The perfect dish to serve as an entrée at your dinner party. The recipe states that at the end […]


Words and images by Amber Bremner This loose interpretation of panzanella (Italian bread salad) is my idea of spring on a plate, though I’d be delighted to eat it any time of year. Toasted cubes of sourdough are tossed with chunks of avocado, podded broad beans, spring onions, salad greens (I used pea tendrils from […]


Words and Images by Amber Bremner Sushi hand rolls (or temaki sushi) are basically a rolled cone of seaweed, wrapped around rice and fillings. Once the rice is made they’re very quick and easy to make (much less faff then making traditional sushi rolls at home), child friendly and a bit of fun. We serve […]

Lamb Barbacoa with refried beans and salsa

Words Vicki Ravlich-Horan, Images Brydie Thompson Lamb Barbacoa Barbacoa is a traditional way of slow cooking meat in an underground oven. Mutton, lamb and goat are traditional, although beef is also popular. The meat is wrapped in large leaves from the agave plant or banana palm then topped with the animal’s stomach and organs. The […]


Words and Images by Fiona Hugues This, my friends, is the perfect dish for sitting out under the stars, rugged up around a fire or BBQ, welcoming in the new season. Easily made in a cast iron pan on the BBQ or in the oven, it transforms even the waxiest, most unripe Brie into unadulterated […]