The Real Thing

Words Liz French, Images Alex Spodyneiko Tauranga Farmers’ Market customers are lucky that their market is a genuine farmers’ market, and not only one of the longest running in the country but considered one of the best. Beware of imitations! Farmers’ markets are not all created equal. Just naming a market a farmers’ market does […]

Cinnamon Bun Knots

Words Harriet Boucher, images Ashlee DeCaires Perfected my Cinnamon Roll recipe?  Now it’s time to get a bit fancy. Shaping the bun into a knot rather than a roll gives an intricate look, and there’s no need for icing as you don’t want to cover over the detail. This twist uses the same dough and […]

Christmas French Toast with a Fresh Strawberry Compote and Maple Syrup

By Unna Burch The Forest Cantina   Serves: 4 Prep time: 15 minutes Cook time: 25 minutes   For the compote  450g strawberries 1/4 cup orange juice 2 tablespoons sugar 1 tablespoon cornflour For the French toast  6 Otaika Valley Free-Range Eggs 1 cup milk 1/2 cup cream 1 teaspoon cinnamon 1/4 teaspoon nutmeg 1/4 […]

Vicki’s Nutty Dukkuh

Making dukkuh from scratch is the best way to enjoy it as the store bought stuff just isn’t as fresh. Don’t skimp on the salt, it’s there for a reason! Use dukkuh on top of roasted veggies, salads, or hummus, or simply dip fresh torn bread into avocado oil, then into dukkuh as a nutty […]


Recipe VICKI RAVLICH-HORAN | Images ASHLEE DECAIRES This is a super quick bread to make and delicious served with hummus and my dukkha. It also doubles as an easy pizza dough. 1 tsp dried active yeast 1 tsp sugar 2 tbsp warm milk ⅔ cup warm water 2 cups flour 1 tsp salt 1 tbsp […]


Recipe VICKI RAVLICH-HORAN | Images ASHLEE DECAIRES This is a great loaf for sandwiches (fresh and toasted), added to a platter of cheese, dips and cured meats. I love a slice, still warm with a slather of butter. And when it begins to get stale, focaccia makes the best croutons or crostini. 2½ cups warm […]