Spiced Paneer + Oyster Mushroom Skewers with Fresh Mint Sauce
Words and images by Emma Galloway Veggie skewers can all too often be a lacklustre combination of vegetables, charred and then served as is. But with a little bit of love, they can be flavour-packed meals in their own right. I’ve given oven and frying pan options for cooking, but they can also be popped […]
Burnt Butter Spiced Carrot Loaf
Last year Harriet spent a considerable time refining the perfect carrot cake, and this inevitably meant we had to taste test many! You would think this would mean I’d be sick of the carrot cake combo, but it’s not the case. The traditional carrot cake uses oil which, along with the carrot, makes a super […]
Raw Rhubarb Spring Salad
Recipe and image by Kathy Paterson It was years ago that I first had raw rhubarb in a salad and it is quite the game-changer with its savoury tang. Be sure to choose slender bright red-pink young stems, which are more delicate in flavour. Serve as part of a shared meal with salmon, an oily […]
AVOCADO AND BROAD BEAN PANZANELLA
Words and images by Amber Bremner This loose interpretation of panzanella (Italian bread salad) is my idea of spring on a plate, though I’d be delighted to eat it any time of year. Toasted cubes of sourdough are tossed with chunks of avocado, podded broad beans, spring onions, salad greens (I used pea tendrils from […]
TARTIFLETTE
Words and Images by Fiona Hugues (pron /tart-ee–flett]/ – a French melty cheese, onion, spud & bacon situation) This is a bistro classic from the French Alps that my consort grew up with, eaten particularly around spring ski season when the days are sunny but you need something filling to banish the chilly nip. Insanely […]
Carrot Salad
A good carrot salad is a cheap and easy dish to make any time of year. This one goes beautifully with lamb koftas or barbequed meat or halloumi. Make it ahead of time, as this salad is great once it has had time for the flavours to soak in. ½ cup raisins ½ cup orange […]
Pickled Carrots
These quick and easy pickled carrots are great. We have served it here on a bao bun with a slice of pork belly. It is also nice on traditional roast meat sammies or on a platter with cheese and cured meats, adding both a pop of colour and texture. 1–2 large carrots ½ cup rice […]
Waste Not
Words Vicki Ravlich-Horan, Images Brydie Thompson New figures recently released indicate New Zealander’s throw out more than $3 billion worth of food each year – more than $1,500 per household per year. While many of us compost or have worm farms and some regions have food waste collections which all reduce the impact of […]
Za’atar Roasted Carrots
Roasted baby carrots, which you can pick up at the farmers market, are a favourite dish of mine. My go to is tossing them in a little olive oil and then serving with dukkha on a bed of labneh. This recipe is a twist on this but taking more Middle Eastern flavours with the za’atar […]
Winter Parsnip Cake with Maple Toasted Almonds
Two decades of being a mother and I am very well experienced in hiding vegetables in all manner of disguises. Even with a house full of teenage kids these days, I’m still fairly apt at getting them all to unwittingly eat their veggies. This cake is no exception and successfully brings me the win I […]