Recipe VICKI RAVLICH-HORAN | Images ASHLEE DECAIRES Dill is a dreamy match with both seafood and potatoes, so this easy salad has to be a winner. 750g–1kg new potatoes salt ⅓ cup homemade aioli or a good quality mayonnaise ⅓ cup sour cream ⅓ cup fresh dill, chopped zest and juice of a lemon 1…
Recipe VICKI RAVLICH-HORAN | Images ASHLEE DECAIRES Take a whole fish that has been gutted and scaled, score it a couple of times then smear generously with the green harissa. Place on a baking tray and bake at 180°C until the flesh is just cooked. This will depend on the size of the fish. A…
Recipes VICKI RAVLICH-HORAN | Images ASHLEE DECAIRES Herbs are a great way to add flavour, colour and interest to a dish. Like a lemon tree, I think every house should have a rosemary bush. Once established, you literally do nothing but reap the benefits of being able to spike a leg of lamb with it…
Recipe & Images KATHY PATERSON The salmon and couscous can carry a tart lime dressing, and don’t be afraid to use salt as salt helps to counteract acidity. You can swap out the lime juice with the juice of a lemon for the dressing. I had wholemeal couscous in the pantry so used that, but…
Recipe extract from ‘Cook : Food To Share’ by Dean Brettschneider After we conducted a baking class at Thai chef Ian Kittichai’s cooking school in Bangkok, the favour was reciprocated when Ian joined us in Singapore and shared one of his signature dishes at our cooking school. What are the three flavours? Sweet, sour and…
Recipe and images from Coastal: Deborah Hide-Bayne | Words: Vicki Ravlich-Horan Fish cakes … such a good idea. These ones are inspired by an Ottolenghi recipe (with a Kiwi twist). If you fillet your own fish you will usually have a few smaller pieces. This warming recipe creates another meal out of those pieces and…
Photography: Ashlee deCaires Brad King from Falls Retreat in Waihi shows us how to create a simple yet stunning canape with some smoked fish. Just another reason to get out on the water for a spot of fishing. 250g smoked salmon 100g smoked kahawai 100g creme fraiche ⅓ cup fresh herbs to taste (coriander, dill,…
Photography: Ashlee deCaires Lisa Quarrie from Hayes Common in Hamilton East takes beautiful in season corn and serves it with fresh NZ scallops. 100g butter 2 tbsp extra virgin olive oil 4 shallots, finely diced 2 garlic cloves, chopped 4 sweetcorn cobs, kernels removed 80ml (⅓ cup) white wine 60ml (¼ cup) water 1 tsp…
Recipe: Wayne Good | Photography: Ashlee deCaires After recently returned from a month in France with one of our tour groups, I could tell after eating my way through masses of pastries, cakes, tarts, baguettes, and all matter of other delicious things, that I was uncomfortably larger than before I set out. Something had to…
Recipe: Vicki Ravlich-Horan | Photography: Ashlee deCaires Luxurious yet simple to make, gravlax takes uncomplicated ingredients, like salt and sugar, and time to create a lavish dish which, thinly sliced, can be served as a canape on blinis, on your eggs bene for a real treat or as part of a sumptuous buffet. The secret…
