Fennel Roasted Cauliflower with Burnt Onion Labneh
2 brown onions 2 cups Greek yoghurt 1 cauliflower, cut into florets 2 tbsp fennel seeds olive oil salt & pepper To make the labneh, strain the yoghurt in a clean tea-towel or muslin cloth overnight or for at least a few hours, until most of the liquid has seeped out. Slice the onions in […]
Turning Up the Heat with Picnicka
The food at Picnicka, in Downtown Tauranga’s Thirty Eight Elizabeth, is simple, nourishing, and meant to be shared. The menu plays with the contrast between raw, smoked and grilled dishes featuring distinct worldwide flavours. Head chef Ryan Allen shared with us his Pickled Chillies recipe – the perfect solution to your abundant chilli harvest this […]
Fizzing for Kimchi
As we bid farewell to the final shreds of summer, the veggie garden rewards us with its autumn harvest. Here at The Falls Retreat, this means we are into pickling, preserving and fermenting mode as we attempt to capture all of nature’s goodness and utilise this glut of fresh produce. As we head into the […]
Pork And Fennel Meatballs
These tasty little meatballs are perfect served with a tomato pasta sauce and spaghetti or as a standalone canape/snack. 500g pork mince 1 large onion, finely diced 2 garlic cloves, crushed 1½ tbsp fennel seeds, lightly crushed in a mortar and pestle 1 large apple, peeled and grated zest of a lemon 1 egg ¾ […]
Date and Orange Pinwheels
Makes 36 A cross between a pastry and cookie, these date and orange pinwheels will be a hit with anyone partial to a date and orange scone. Date and Orange Puree 2 cups dried dates, chopped zest and juice of an orange ½ cup water Pastry 2½ cups flour 220g cold butter, cut into cubes 250g […]
Teriyaki Salmon
I’m a sucker for teriyaki, and this recipe is based on a family favourite, chicken teriyaki (which you’ll find in our new Nourish cookbook – out in June). But in this recipe I swapped out the brown sugar for date syrup, with marvellous results. The date syrup is a less in your face sweetness and […]
Chocolate Spheres
Some chocolate, a pastry brush and a silicon mould are all you need for some hands-on fun in the school holidays, homemade Easter treats or a special way to plate a dessert, like Harriet’s Chocolate Mousse. You will need: Chocolate, broken into pieces (200g will make 12, 70mm molds) Silicon moulds (Sweet Pea Parties has […]
Harriet’s How To – Chocolate Mousse
Chocolate mousse holds a very special place in my heart, or should I say, stomach. I have fond memories of Mum serving up chocolate mousse in her tall sundae glasses with a few berries on top and if we were lucky, a crushed flake. It has consistently been one of my favourite desserts my […]
Za’atar-Roasted Eggplant Salad with Lentils, Halloumi + Roasted Cherry Tomatoes
You can find za’atar (a fragrant Middle Eastern spice mix) at Vetro, or for a simple version combine equal amounts of dried thyme, sumac and lightly toasted sesame seeds. It’s lovely over any roasted vegetable or sprinkled over salads or eggs. Serves 4 2 medium eggplants 4 tbsp olive oil 3 tbsp za’atar 250g cherry […]
Hot Cross Buns
I have to confess hot cross buns are my weakness. I can’t wait each year for the Christmas decorations to disappear as it means hot cross buns will start popping up in the supermarket. I know these, often mass-produced versions, are not the best specimens, but they tide me over until Easter and local artisan […]