Kai Feast
Words Vicki Ravlich-Horan When Christall Lowe’s long anticipated second book arrived at my place it caused quite a discussion. I left it sitting on the dining table and my husband was leafing through it. “Is this a Māori cookbook?” he asked. “No, it’s a New Zealand cookbook” was the abridged version of my response. He […]
SALMOREJO: CHILLED TOMATO SOUP
Recipes and images by Amber Bremner Salmorejo is a quick and easy chilled Spanish soup that captures the essence of summer tomatoes straight off the vine. Burstingly ripe tomatoes are blended with stale, good quality bread (I use home-made sourdough), a generous pour of olive oil, and the simple flavours of garlic, salt, pepper and […]
BBQ Fish ‘n Capsicum Blend
Recipe and images by Kathy Paterson A simple sauce adding some summer sunshine to your barbecued fish fillets. Serves 4 1 red capsicum, core and seeds removed, roughly chopped 1 shallot, peeled, roughly chopped 2 cloves garlic, peeled ½ tsp smoked paprika, preferably bittersweet 3 tbsp olive oil 4 firm white fish fillets, skin on, […]
Banoffee Pie
Recipes by Vicki Ravlich-Horan Images by Ashlee DeCaires Several years back I began my quest to grow bananas in the Waikato. The palms flourished, in fact, too well, growing over three metres tall. Too tall to protect from the inevitable frost which decimated them. I went up to Northland to seek advice from the guru […]
Butter me up
Words Vicki Ravlich-Horan, Images Ashlee DeCaires I am not a huge fan of eating corn off the cob – it’s a messy affair! Luckily, the excuse it provides to eat lashing of butter tips this summertime treat in its winning favour. This summer I suggest we crank that butter action up a notch by having […]
Harissa-roasted Courgette with Millet + Coriander Dressing
Recipes and images by Emma Galloway A beautiful flavour-packed way to use in-season courgettes. Here I’ve served it with millet (a protein-packed gluten-free grain), but cooked brown rice would also work. To make this dairy-free and therefore vegan also, omit feta cheese and use olive oil when cooking the millet. Serves 4–6 4 medium courgettes, […]
The Ultimate Hummus
Recipe and images by Julie Le Clerc There’s hummus and then there’s hummus! Hummus is a staple dish from the Middle East, where it has been relished since ancient times. Its popularity spread far and wide, and today it’s enjoyed worldwide. The word hummus in Arabic means chickpea, but the tasty dish we know and […]
Raviolo Caprese alla Norma
Recipes by Simone Saglia, Images by Brydie Thompson Like so many Italian dishes, this classic relies on beautiful, fresh ingredients, making summer the perfect time to enjoy it, with fresh tomatoes, basil and eggplants in abundance. Pasta Dough 1 cup boiling water 4 cups flour (500g) pinch of salt Make a well with the flour […]
Fresh Fish ‘n Herb Crust
Recipe and images by Kathy Paterson The herb marinade adds great flavour and you don’t need to be fussy about patting it evenly. Just lightly flour the fish – it gives a great little crust. Serves 4 Fish 1 small handful parsley leaves 1 small handful coriander leaves 2 cloves garlic, roughly chopped 1 red […]
Pavlova with L&P Jelly and Kiwifruit
Recipe by Vicki Ravlich-Horan There is not a more classic dessert than a pav! Growing up, neighbourhood BBQs were a regular occurrence in our street and Shirley Morrison was the Pav Queen. I remember them coming in one of two ways, topped with Kiwifruit or jelly crystals. This was well before freeze dried fruit powders […]