FRUIT & NUT ANZAC SLICE
Recipe and images by Julie LeClerc This loaded ANZAC slice, which is like one giant biscuit packed with extras of dried fruit and nuts, and topped with a drizzle of chocolate is a more decadent, modern twist on the traditional ANZAC biscuit recipe. Makes 16–32 squares, depending on size 100g butter 2 tbsp (50g) golden syrup ½ cup (100g) caster […]
TEMPEH BALLS
Recipe and Image Amber Bremner These tempeh balls are a fantastic high protein stand-in for traditional meatballs, inspired by the classic flavours of Italian pork sausage. I serve these with spaghetti and marinara sauce as a familiar family-friendly meal that keeps everyone happy. They are delicious shallow fried but can be oven-baked for a healthier […]
Go Nuts!
Words Vicki Ravlich-Horan Want to go nuts? Try to work out if what you are eating is a nut, a drupe or a seed, and just for fun, let’s throw in some legumes. OK, so you probably know that peanuts are not nuts, but a legume that grows underground. If you ever get a chance, […]
Expleo Kofta’s with Freekeh Salad and Fetta Dressing
Recipe by Vicki Ravlich-Horan, Images by Brydie Thompson Midweek Meals MADE Easy If you are looking for some midweek meal inspiration, a quick visit to Made in Hamilton East is the answer. With a butcher, a baker and pasta maker there is more than enough to fill your basket. Bring your own jars and fill […]
Creamy Pumpkin Pasta
Recipe by Vicki Ravlich-Horan, Images by Brydie Thompson Beautiful pumpkins are in season and at their best in autumn. My pick is a butternut, for the flavour and ease of peeling and chopping. But any pumpkin will work. extra virgin olive oil 1 onion, finely chopped 1 sprig of rosemary, stalk removed and chopped 2–3 […]
BEETROOT CHUTNEY
Recipe Brad Kine Image Brydie Thompson Autumn is always a time of abundance, be it the wonderful in season fruit or your bursting vegetable garden. Falls Retreat know this only too well with their massive garden that not only provides super fresh picking for the plates that come out of the kitchen but as a […]
Simply Veg – CHOCOLATE AND KŪMARA BROWNIE
Words Megan Lyon, Images Amber Bremner I was at an event a few years back and a colleague’s contribution was a vintage jar loaded with crisp and delicious seedy crackers. This five-seed recipe by Amber Bremner has been a constant of mine ever since and a go-to for taking a plate, being gluten free, vegan […]
ANZAC Biscuits
WORDS AND IMAGES JULIE LE CLERC For the Love of ANZACs For any Kiwi, ANZAC biscuits are more than just a recipe; they’re a valued piece of our heritage. As we know, they got their name when they were originally created to send to soldiers of the Australian and New Zealand Army Corps (ANZAC), who […]
Bunny Buns
Recipe Vicki Ravlich-Horan, Images Brydie Thompson These are super cute! I made the bunny tales from white chocolate ganache but you could use a marshmallow or a small Easter egg. The dough makes about 24 bunnies. You might not want that many, and if that’s the case the unused dough can be frozen or you […]
A Twist on Easter Buns
Recipe Vicki Ravlich-Horan, Images Brydie Thompson While I am a believer that hot cross buns should hit the supermarket shelves from New Years Day, I do understand that spice-ladened fruit buns are not everyone’s cup of tea. These Easter twists could be the answer. Instead of fruit and spice, they are filled with chocolate. 3½ […]