Warm Grapes & Leaves
It’s well known amongst my friends and followers that my darling consort doesn’t like fruit in his salads. I’ve had such delight testing these recipes, my wicked fruit eating ways being legitimised rather than seen as devious ploys to sway him. This salad of sorts I created on a whim, all my favourite flavours – […]
GRILLED COS WALDORF SALAD
The Waldorf salad is named for the Waldorf-Astoria Hotel in New York City where it was created to feed attendees at a swanky charity ball. These days it’s more associated with dingy motel buffets inside rather rank musty dining rooms, completely edible, but demoted to a rather lack lustre sloppy side dish. I have put […]
GRAPE – ness
In 1817 novelist and poet Thomas Love Peacock wrote, “The juice of the grape is the liquid quintessence of concentrated sunbeams.” And as I nurse a fresh throbbing wasp sting on my hand, I can’t help but agree. Harvesting a few bunches from my own vines for this shoot was not without risk, such is […]
Snickers Bites
Perfect for the mid-afternoon slump, these bite-sized treats are reminiscent of the classic Snickers bar. 15x Medjool dates ¼ cup peanut butter ½ cup dark chocolate, chopped 1 tsp coconut oil flaky sea salt – optional (I used Opito Bay Sea Salt) Cut a slit in each date and remove the pit. Fill each date […]
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 […]