Cherry Tomato Tart with a Parmesan Crust

Recipe: Megan Coupland of Red Kitchen | Photography: Brydie Thompson 200g flour 125g butter, cold, cut into cubes 1 egg salt 1 tbsp cold water ½ cup fresh parmesan, grated In a food processor add the flour, parmesan, salt, butter and pulse to mix. Add the egg and pulse till it just comes together, adding…

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Chickpea Curry

This vegetarian curry actually has very little vegetable content so either serve with a fresh salad or add in some blanched or frozen vegetables just before serving (green beans or peas are perfect).  A wimp when it comes to spice this is up there in the heat stakes for me, but this has a lot…

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Chilli beans with roasted pumpkin

serves 6 Ingredients 2 Tbsp oil 1 medium onion 2tsp ground cumin ¼ tsp ground cinnamon Pinch chilli powder 3 cloves garlic, crushed 1 can whole peeled tomatoes 1 Tbsp white vinegar 1 cup capsicum, diced 2 cans kidney beans, drained and rinsed 2 ½  cups pumpkin, peeled and diced ½ cup fresh coriander or…

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Classic Cauliflower Dishes

Recipes: Vicki Ravlich-Horan | Photography: Brydie Thompson This winter kale has a rival. The new darling of the vege world is the humble cauliflower. No longer maligned to an over-boiled side dish that has to be served with lashings of cheese sauce for anyone to enjoy, cauliflower is now taking centre stage as the key…

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Coconut Beetroot Soup

Recipe and Images: V on Wheels Serves: 4 Vegan/Gluten free/Oil free 3 beetroots, scrubbed 1 cup leeks, finely sliced 2 cups celery stalks, finely sliced 1 tbsp fresh root ginger, grated 1 litre fresh vegetable stock 1 tbsp lemon juice 4 tbsp coconut cream, plus extra to serve Small handful pumpkin seeds (toasted) and coconut…

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Coming Un Stuck

I have been a fan of Sarah Tuck’s contributions to Dish Magazine for a while now.  Her recipes strike the perfect balance of inspirational yet attainable.  Classic flavours or dishes have an innovative or interesting twist, always enticing me to give them a go. As a recipe writer and food stylist who dabbles in a…

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CORN & VEGETABLE FRITTERS

Recipe: ANGELA BERRILL, Dietician & Nutritionist | Images: SHAUN CATO-SYMONDS Recipe excerpt from The Sweet Louise Cookbook 2020 – sweet and savoury favourites raise funds for women with incurable breast cancer. The new 2020 edition of The Sweet Louise Cookbook can be downloaded for $40 from 1 October from sweetlouise.co.nz “Do any of you have…

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Corn and potato Chowder

Extra virgin olive oil 1 onion diced 1 celery stalk diced 500g potato 1 litre vegetable stock 2 cup frozen sweetcorn Chopped parsley Heat a little olive oil in a heavy based saucepan.  Sautee the onions and celery for approximately 5 minutes until translucent.  Add peeled and chopped potatoes with a litre of stock and…

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Corn Fritters

Recipe: Vicki Ravlich-Horan | Photography: Brydee Thompson The good old fritter, a New Zealand classic! No Kiwi cook can legitimately claim their title unless they have a decent fritter recipe up their sleeve, be it to encase fresh in season corn to make the best summer brunch or to turn that haul of mussels, tuatua…

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Creamy Parsnip ‘Risotto’ with Mushrooms

Recipe: Extracted from Wholehearted by Kelly Gibney, Beatnik Publishing, RRP $49.99, beatnikshop.com 5 medium parsnips 3 medium garlic cloves, finely diced 1 small onion or 1 leek, finely diced 1½ cups (375ml) vegetable stock 1 tbsp fresh thyme leaves 500g Portobello or Swiss brown mushrooms, sliced ½ cup (125ml) pouring cream (could use additional stock…

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