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 […]
BOUGIE BBQ BRIE
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 […]
Harriet’s How To: Pork Belly
Words Harriet Boucher, Images by Ashlee DeCaires Pork belly is one of those special occasion meats where a lot of love goes into achieving the perfect crackle and juicy meat. It’s one of the richest meats on the market, so a little goes a long way. If I go to a restaurant where pork belly […]
Strawberry, Ginger & Coconut Rice Pudding
Words and images by Emma Galloway I’ve always been a fan of rice pudding, and this creamy dairy-free version is my go-to for comforting decadence. I’ve flavoured the rice with ginger, but if that’s not your thing, simply leave it out and add a splash more vanilla. The strawberry compote can be made up to […]
FAUX ROQUEFORT TERRINE
Words and images by Fiona Hugues Look at me all brave and eating blue cheese! To be fair this dish doesn’t scream the pongy blue of old, mainly because I’ve toned it down a tad with cream cheese, but it still has wonderful depth, and added celery gives these little terrines unctuous springtime crunch. By […]
Fluffy Pancakes with Roasted Rhubarb
Recipes and images by Kathy Paterson The fleshy, tart and tangy edible stalks of rhubarb appear in spring and will continue until early summer if the temperature remains in the mid-20s. Roasted or stewed rhubarb and custard are made for each other, and who doesn’t love the combination of rhubarb with sweet strawberries. But there […]
Carrot Salad
A good carrot salad is a cheap and easy dish to make any time of year. This one goes beautifully with lamb koftas or barbequed meat or halloumi. Make it ahead of time, as this salad is great once it has had time for the flavours to soak in. ½ cup raisins ½ cup orange […]
Pan Fried Flounder with Miso Butter Sauce
Recipes by Neil Sapitula from Saltwater Seafood Grill and Oyster Bar Images by Brydie Thompson We love using miso in both our restaurants (Saltwater and Solera). The full flavour of umami and saltiness works well with so many different proteins and vegetables. In this recipe we have paired the miso butter sauce with a whole […]
Pickled Carrots
These quick and easy pickled carrots are great. We have served it here on a bao bun with a slice of pork belly. It is also nice on traditional roast meat sammies or on a platter with cheese and cured meats, adding both a pop of colour and texture. 1–2 large carrots ½ cup rice […]
Waste Not
Words Vicki Ravlich-Horan, Images Brydie Thompson New figures recently released indicate New Zealander’s throw out more than $3 billion worth of food each year – more than $1,500 per household per year. While many of us compost or have worm farms and some regions have food waste collections which all reduce the impact of […]