Kumara, Carrot and Horopito Salad

Recipe 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…

Details

Asparagus, Kumara and Potato Au Gratin

Recipe & Images: 5+ A Day Serves 2 mains or 4-6 sides 1 large kūmara, washed and peeled 1 large potato, washed and peeled bunch asparagus spears, cut into three 1 onion, finely sliced 2 cloves garlic, finely chopped drizzle olive oil salt and pepper to taste ¼ cup dried kawakawa 1 tbsp flour 1…

Details

Keto Courgette & Herb Waffle

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…

Details

Maghmour – Lebanese Eggplant and Chickpea Stew

Recipe: Home Kitchen – Adapted by Amber Bremner | Photography: Amber Bremner Although the team at Home Kitchen hail from a number of countries, food served at the restaurant and cooking classes has been heavily influenced by Afghan and Arabic cooking. The catering menu includes food from Burma and Pakistan, and in the future some…

Details

Ashak – Afghan Vegetable Dumplings

Recipe: Home Kitchen – Adapted by Amber Bremner | Photography: Amber Bremner Although the team at Home Kitchen hail from a number of countries, food served at the restaurant and cooking classes has been heavily influenced by Afghan and Arabic cooking. The catering menu includes food from Burma and Pakistan, and in the future some…

Details

Charred Broccolini Noodle Bowl with Black Pepper Dressing

Recipe and Photography: Emma Galloway Long before chillies were introduced into Asia, pepper was used to add heat to dishes. Here in New Zealand we tend to use black pepper mostly as a seasoning in small amounts, but it’s really nice to sometimes add it in amounts where not only is its taste more pronounced,…

Details

Risotto with Garden Peas and Mint

Recipe: Mr Pickles, Hamilton | Photography: Ashlee de Caires For the risotto: 100g Arborio rice (use top quality like Carnroli or Nano) ¼ cup white onion, finely diced 4 tsp olive oil ⅓ cup white wine 1 cup blanched fresh garden peas or frozen ¼ cup blanched fresh garden peas, pureed or frozen 1½ cups…

Details

Kelly’s Herby Barley Salad

Recipe & Images: Alison’s Pantry  Serves 4 as a main and 6 as a side dish Everyone needs a salad like this in their repertoire. This hardworking dish is great for dinner, lovely as a packed lunch and if stored properly in the fridge, will last a couple of days. The dish is vegan as…

Details

Sesame-coated Tofu & Green Bean Stir Fry

Recipe & Images: Alison’s Pantry Serves 4 I love Japanese flavours, especially pickled ginger, which is a fabulous way of lifting a dish and keeping it lovely and fresh. Tofu is so often ignored or overlooked – but I see it as the perfect vehicle for other flavours. I’m fond of using the rice and…

Details

Creamy Thai Green Curry

Recipe & photography: Tatua Dairy Co. 1 tbsp coconut oil or sesame oil 1 onion, halved and sliced 1 clove garlic, sliced 1 tbsp finely sliced fresh ginger 2-3 tbsp Thai green curry paste or to taste 500mls Tatua Cooking Cream 2 kaffir lime leaves 300mls vegetable stock or water 4 baby bok choy, washed,…

Details