Roasted Pumpkin Frittata

This is a great meatless meal.  The caramelised onions give it real ‘meatiness’.  The sweetness of the pumpkin and onions are complimented beautifully with the salty feta, and the green kale adds another dimension both visually and flavour wise. If you are in a rush, a store bought onion marmalade would work instead of the…

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Roasted Kumara, Kale & Buckwheat Salad

Recipe: Pluto Juice & Salad Bar, Tauranga | Photography: Brydie Thompson As well as our staple salads we like to change up three or four of our salads frequently with a particular focus on seasonality and food trends. For this recipe we wanted to create a salad that could stand up on its own but…

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Roast Garlic and Rocket Pesto Pasta

Serves 4, Vegetarian  |  Photography: Tracie Heasman This is great served warm as a side dish or cold with the addition of some cherry tomatoes making it a delicious salad perfect for lunch or your next BBQ. 1 bulb of garlic 125g packet of rocket zest of 1 and juice of 2 large lemons ½…

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Roast Baby Leek, Butternut Squash and Three Cheese Tart

Recipe and photography: Vicki Ravlich-Horan This beautiful tart is a perfect Autumn dish. Feel free to replace the hazelnuts with walnuts. Hazelnut and Parmesan Pastry ½ cup hazelnuts ½ cup wholemeal flour 1 cup flour 150g butter, cold ¼ cup grated Parmesan ½ tsp salt 1/8th cup cold water Place the hazelnuts into a food processor…

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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…

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Risotto 101

Recipe: Vicki Ravlich-Horan | Photography: Brydie Thompson Risottos are so versatile and a lot easier and quicker than most people think. Serve as a complete meal or as a side dish. You can even make risotto cakes out of leftover risotto by shaping into patties and then frying. In spring make the best of fresh…

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Ricotta stuffed Zucchini Flowers with tomato sauce

  Zucchini flowers are a true delicacy of summer.  Sadly in New Zealand it’s rare to find them for sale, mainly because freshness is key and they are best used the day they are picked. Some varieties are better than others in producing flowers that last.  This year my yellow zucchini is just covered in…

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Ricotta and Tomato Galettes

  Store bought flaky pastry 250g ricotta 1 egg ½ tsp dried oregano pinch of salt ¼ cup grated Parmesan Tomatoes 1 egg, beaten Mix the ricotta, egg, oregano and Parmesan together with a pinch of salt. Cut the pastry into four squares (aprox 15cmx15cm), scoring a 1cm border around each. Divide the ricotta mixture…

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Ricotta and Spinach Cannelloni with a Capsicum and Tomato Ragu

½ onion 2 cloves garlic 120-200g spinach 500g ricotta 1 egg 100g feta ¼ cup grated Parmesan cheese basil ½ cup bread crumbs salt & pepper 1 cup water 1 packet of dried cannelloni ¾ cup grated cheese (I used mozzarella) To make the cannelloni filling; Finely chop the onion and garlic. Heat a little…

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