Easter Pie

Words and images by Kathy Paterson The brief to myself was to make a rustic pie that is a very loose play on the Italian Torta Pasqualina (an enclosed pastry pie using spinach and eggs). After many tests and neighbours’ approval, this one came out on top. Serves 6 Pastry 250g plain flour 150g cold […]

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 […]

Honey Pie

Recipe and Images Kathy Paterson Honey is the flavour bomb here so make sure you use a honey you really love. Serves 8-10 Pastry 250g (2 cups) plain flour pinch of salt 1 tablespoon caster sugar 125g cold butter, diced 1 egg yolk 50ml cold water Filling 200g good quality ricotta 4 tablespoons honey ½ […]

Honey gochujang rib-eye of beef

Words and Image by Kathy Paterson Honey is one of the most diverse foods we have and honeys boundlessness of flavours, colours and textures really fascinates me. Flavour characteristics are formed by rainfall, wind, soils and flora and the simpliest way to get to know which honey you will enjoy is to taste at farmers’ […]

The Essential Roast Chicken

Recipe and Images Kathy Paterson Serves 6 (if served with plenty of vegetables)   Ingredients: 1 x free-range chicken (size 14) 50g butter, softened 2 tbsp chopped flat leaf parsley 2 tsp fresh sage leaves, finely chopped, plus 3 extra small sprigs finely grated zest and juice of 1 lemon salt and pepper   Sage […]

The Essential Leg of Lamb

Recipe and Images Kathy Paterson It’s winter, the time of year to turn on the oven and get roasting. Meat, vegetables and winter fruits all shine when roasted, intensifying flavour and a savoury presence. Incidentally, I’m with British food writer Nigel Slater, I too will find any excuse to roast a potato. Serves 8 with […]

Easy Feijoa Tart

Recipes and Images By Kathy Paterson My go-to pudding if I need one in a hurry and you can vary the fruit to fit the season. Make an egg wash by lightly whisking just the yolk and a teaspoon of cold water together—this gives a gorgeous, dark honey colour to your cooked pastry.   Serves […]

Poached Feijoas with Yoghurt Cream, Granola Sprinkle and Chocolate Shavings

Recipe and Images by Kathy Paterson   Serves 4   Granola Sprinkle 1 cup quick-cook rolled oats or use puffed rice ½ cup whole almonds, roughly chopped ¼ cup raw cashew nuts, roughly chopped ¼ cup coconut chips 1 tbsp white sesame seeds 1 tbsp chia seeds ½ tsp ground ginger or ground cinnamon pinch […]

Meet the Nourish Team

The age-old saying ‘it takes a village’ couldn’t be more apt as we acknowledge the members of the Nourish Magazine team. Vicki’s ability to find, foster and attract talent has helped transform Nourish into a thriving and trusted, regional food publication that’s spent the last decade celebrating all things culinary in the Waikato and Bay […]