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 […]
Apple, Almond + Rosemary Syrup Cake
This is also really lovely made with pears or figs when in season, in place of the apples. Serves 12 1¾ cups ground almonds ½ cup raw caster sugar ½ cup tapioca flour 1 tsp gluten-free baking powder ¼ tsp fine sea salt 2 large free-range eggs ⅓ cup olive oil ¼ cup milk of […]
Chocolate Kūmara Cake
My long time go-to trick for getting moisture into gluten-free cakes (which are notorious for being dry) is to use fruit or vegetable purees. Here sweet orange kūmara puree not only adds moisture but also a little sweetness too, meaning you can get away with only using a tiny amount of sugar. If you like […]
Pumpkin Fritters with Cheese Barn Halloumi and Uncle Dunkle’s Honey BBQ Drizzle
4 cups grated pumpkin (about an 800g wedge) 2 spring onions, finely sliced 2 tbsp rosemary, finely chopped 2 eggs, whisked ½ cup milk 1 cup flour 1 tsp salt ½ tsp freshly ground pepper 1 tbsp Cathedral Cove Macadamias Orchard Honey, melted slightly ¼ cup Uncle Dunkle’s Woodfired Chilli BBQ Sauce, chipotle style 200g […]
Fennel Seed Olive Oil Crackers
These crisp crackers make a gorgeous accompaniment to a cheese or antipasto platter. While delicious with a creamy soft cheese like a brie, I am also known to just munch on them as is. 1½ cups flour 1 tsp baking powder 2 tsp fennel seeds 1 tsp salt ¼ cup extra virgin olive oil ⅓ […]
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 […]
Mushroom Korma
A little secret to making more authentic homemade curries is to blitz your onion, garlic and ginger first, then cook slowly to form the base of your sauce before doing anything else. Don’t be put off by the long list of spices this recipe calls for – my hot tip is to measure them out […]
Salt District Beer Battered Oysters with Omahu Valley Citrus Lime Marmalade Dipping Sauce
1 cup self-raising flour (ideally cold) ½ tsp Opito Bay Sea Salt 1 cup Salt District Party Wave Pale Ale ¼ cup plain flour 24 oysters canola oil (for frying) Opito Bay Sea Salt 3 tbsp Omahu Valley Lime Marmalade 2 tbsp rice vinegar 1 tbsp soy sauce 2 tsp fish sauce Heat a deep […]
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 […]
Vineyard Chicken
Here’s me being a scintillating tart again, adding spark to my two decades plus marriage by adding fruit to our roast dinners. I love apples with pork and chook dishes, but getting grapes in there is something superior, especially at this time of year when the weather is cooling and flavours become more sunburnt, robust […]