Recipe: Henry and Ted, Papamoa | Photography: Brydie Thompson Waffles 250g courgettes (2–3 medium courgettes) 30g fresh parsley, roughly chopped 15g fresh mint, roughly chopped 1 egg 225g almond meal (or almond flour) 100g Parmesan cheese (shredded or shaved) large pinch of cracked black pepper Beetroot, Cherry Tomato and Rocket Salad 1 beetroot, peeled and…
DetailsRecipe: Justin Thomson, The Shack, Raglan | Photography: Leah Hoskins Serves 6-8 | Vegetarian, Gluten Free 3 tbsp butter or extra virgin olive oil 3 medium leeks, white and light green parts only, thinly sliced 3 cloves garlic ¼ cup fresh dill 4 cups Owairaka (red skinned kumara), peeled and chopped sea salt and pepper 6…
DetailsRecipe and Images: 5+ A Day Serves: 2 mains or 4-6 sides 3 medium kūmara, chopped into bite-sized pieces ½ large carrot, cut into thick chunks 60g fresh spinach ½ red onion, sliced chunky 1/3 cup sunflower seeds 4 sundried tomato strips, finely chopped ½ teaspoon chia seeds drizzle olive oil salt and pepper to…
DetailsThis recipe is an extract from Rowan Bishops sixth book “Vital” A tantalising combination of textures and flavours, this baked rice and lentil dish is an ideal dish for guests as everything can be prepared ahead of time. Serves 6–8 | The rice/lentil component freezes well 1/3 cup raisins or currants ¼ cup fresh or…
DetailsGluten Free, Vegetarian 4 large potatoes 1 leek 1 garlic clove ½ cup grated cheddar 100g feta ¼ cup grated Parmesan salt & pepper oil Scrub the potatoes and place on a baking tray. Prick them a couple of times and drizzle with a little oil. Bake in the oven for approximately 1…
DetailsRecipe and photography: Vicki Ravlich-Horan extra virgin olive oil 2 leeks 2 cloves garlic, finely chopped 500g ricotta 2 cups grated pumpkin (approx. 250g) 3-4 cups baby spinach ¼ cup grated Parmesan 50g butter 1 tbsp flour 1 cup vegetable stock Trim the ends off the leeks. From the white end cut each leek so…
Detailsalways cook too much pasta so this dish is a great way to use it up. Carrying on the theme of using leftovers you can pretty much put anything in this, vegetable wise mushrooms, capsicums and zucchinis all work well. Also feel free to add any odds and ends of cheese you might have in the fridge
DetailsHere is a twist on leek and potato soup using Jerusalem artichokes. This recipe is both gluten free and vegan and perfect for a cold winter’s night. Look out for Jerusalem artichokes at your farmers’ market in winter. These knobbly tubers, which look a lot like large root ginger, make a wonderful mash or in…
DetailsThis recipe was created by Julie Le Clerc for Alison’s Pantry. The original recipe, which had chicken as an optional addition, has been edited to make this a meat-free curry. Serves 6 2 tbsp fresh ginger, finely grated 3 cloves garlic, crushed 2 onions, chopped 1 red chilli, chopped 1 cup Alison’s Pantry raw whole cashew…
DetailsRecipe excerpt: Homegrown Kitchen by Nicola Galloway Published by: Potton & Burton Note from Nourish: Nicola has used bone broth in this recipe but this can easily be changed out for vegetable stock to make it a vegetarian dish. I make this dhal often during the cooler months to fight off winter bugs, as it…
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