POTATO BOLOGNAISE (NOT COTTAGE) PIE
Recipe and images by Fiona Hugues I’m not going to string you some bucolic line here, so here it is, my name is Fiona and I detest cottage pie. “Whatever,” I can hear you tutt-tutting. Call me a snob, but my aversion is with valid reason. It’s stemmed from this – I’m a mother of […]
Fennel & Orange Roast Chicken
Recipe by Vicki Ravlich-Horan, Images by Ashlee DeCaires Orange and fennel is one of my all-time favourite flavour combinations. For this recipe the citrus of the orange is perfect with chicken, while the fennel mellows out and becomes a wonderful accompaniment with the chicken. 1 large free-range chicken 2 tbsp fennel seeds 1 tsp salt […]
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 […]
Harriet’s How To: Doughnuts
Words Harriet Boucher, Images Ashlee DeCaires Doughnuts are a weak point in my diet. I just can’t resist a fresh cinnamon sugar or jam and cream doughnut if I see one at a reputable establishment. That being said, you won’t catch me eating doughnuts that look like a unicorn has barfed all over them or […]
‘I FEEL LIKE SOMETHING ELSE’ TRIPLE CHOC BISCUITS
Recipe and images by Fiona Hugues We have a thing in my household at those pre at-home movie nights or post sports event times when ineveitably one of us will say in a slightly puzzled tone, “I feel like something else.” At that point it is an open floor to pipe up with sweet little […]
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, […]
Let’s Get It Macaron
Recipe by Adelle from But First Dessert Images by Brydie Thompson Not to be confused with the French president or the very simple to make coconut-based biscuit, the macaron epitomises French pâtisserie. These deceitfully simple cookies take precision and patience to master and then they require a creative palate to turn them into a taste […]
Chocolate Basque Cheesecake
Images and recipes by Fiona Hugues I made my usual vanilla Basque cheesecake a few years ago and it was photographed as part of a festive editorial for a national magazine. I won’t name the publication, as the readers, I imagine, are much akin to the legendary readers of UK Horse & Hound, opinionated, unbudgingly […]
A LOAFY CHOCOLATE SITUATION (AN ODE TO DKD)
Recipe and images by Fiona Hugues Any young at heart Auckland party goer or night owl student of the nineties will undoubtedly remember DKD café tucked at the back of the Civic Theatre. Named after the trio that started it, Darren, Karen and Derek, I always thought it stood for Decadence Kills Desire. Maybe it […]