Blackbeards Mussel Bites with Cathedral Cove Macadamia Nut Cheese

2 cups Cathedral Cove Natural Macadamia Nuts (approx. 250g) 1 tsp salt 4 tsp nutritional yeast 4 tsp apple cider vinegar boiling water 210g packet of Blackbeards Smoked Mussels 10cm chunk of cucumber Cover the macadamia nuts in boiling water and allow to soak for 3+ hours. The longer they soak for, the smoother your […]

Vineyard Chicken

Here’s me being a scintillating tart again, adding spark to my two decades plus marriage by adding fruit to our roast dinners. I love apples with pork and chook dishes, but getting grapes in there is something superior, especially at this time of year when the weather is cooling and flavours become more sunburnt, robust […]

GRAPE – ness

In 1817 novelist and poet Thomas Love Peacock wrote, “The juice of the grape is the liquid quintessence of concentrated sunbeams.” And as I nurse a fresh throbbing wasp sting on my hand, I can’t help but agree. Harvesting a few bunches from my own vines for this shoot was not without risk, such is […]

Za’atar-Roasted Eggplant Salad with Lentils, Halloumi + Roasted Cherry Tomatoes

You can find za’atar (a fragrant Middle Eastern spice mix) at Vetro, or for a simple version combine equal amounts of dried thyme, sumac and lightly toasted sesame seeds. It’s lovely over any roasted vegetable or sprinkled over salads or eggs. Serves 4 2 medium eggplants 4 tbsp olive oil 3 tbsp za’atar 250g cherry […]

Kūmara, Cauliflower and Fennel Citrus Salad with Seasoned Fish

The juicy flesh of fish works so well here with the zingy, citrus flavoured kūmara and cauliflower salad. As a stickler for pan-frying fish in butter, I have done so but you could use a little olive oil or a mixture of both butter and oil. Serves 4 600–700g firm-fleshed fish, such as blue cod, […]

Loaded Kūmara

You need to balance flavours in this recipe. Squeezing over lime or lemon juice adds acidity, along with the sumac, and red chilli flakes add heat, with the fresh herbs adding freshness. Adding salt will balance acidity. Serves 4 4 small-medium orange kūmara (each weighing about 200g), scrubbed olive oil for drizzling salt 1 cup […]

Vegan Fig Loaf with Coconut Yoghurt and Spiced Syrup

Recipes Harriet Boucher, Images Brydie Thompson This spiced fig loaf is delicious sliced and toasted, served with lashings of butter, or serve it decorated with coconut yoghurt and fresh figs like we have here.   Ingredients: 3 cups self-raising flour ½ cup sugar 1 tsp cinnamon 1 tsp ginger ½ tsp cloves ¼ tsp cardamom […]