Book Review – Eat Up New Zealand, The Bach Edition
Words Vicki Ravlich-Horan Peter Gordon describes Al Brown’s book Eat Up New Zealand – The Bach Edition as “a gem of a cookbook, full of childhood memories and insights into our culinary future”. I have to agree with Peter that it is a cookbook full of nostalgic recipes. It is, in fact, these recipes (cinnamon […]
Tomato Toast with a Rustic Sicilian Sauce
Words and image Kathy Paterson Resplendent basil plants mirror summer and a couple of large handfuls will be enough to make the ever-so-popular basil pesto. However, give me a perfectly ripe tomato, a full-flavoured, grassy extra virgin olive oil, and a few basil leaves and I’m very happy. For a quick, satisfying dinner, add some […]
KIWI BANH MI
Words and image Amber Bremner A Vietnamese banh mi on the side of the road in Hanoi will win your heart. A DIY banh mi made at home won’t be exactly the same without the ethereally light yet crisp Vietnamese bread, but trust me when I say you can still pack a bright and tasty […]
VEGAN MUFFULETTA
Words and images Amber Bremner A muffuletta is an Italian sandwich invented in New Orleans, typically layering meats, cheese, and olives inside a loaf of great bread. Here I’ve assembled layers of tasty plant-based antipasti inside a loaf of sourdough. Everything is done the day before, so the loaf can chill (and set somewhat) overnight […]
Tofu, Shiitake + Rice Cake Skewers with Gochujang 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 […]
Baked Aubergines with Salsa Verde
Words and images by Fiona Hugues Sometimes all you need is a hero vegetable prepared deliciously to wow your guests. These small aubergines grilled until soft are fabulous on their own as a light lunch or as a side to grilled meats. Just add some leafy greens on the side. 3–4 small aubergines, halved Extra […]
Caponata
Serve it with pasta, on its own, or as part of a charcuterie board; in Sicily caponata goes with everything. I think breakfast time was the only time we weren’t served this sweet and sour eggplant dish. Every restaurant and nona has their own recipe, resulting in different degrees of sweetness. After asking almost everyone […]
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 […]