Flavours of Plenty

Words Vicki Ravlich-Horan The Bay of Plenty got its name for a great reason. While many may believe this simply means plenty of avocados and kiwifruit, a quick chat to some of the region’s foodies, chefs and producers and it is clear there’s plenty more on offer, and we’re living up to that name more […]

Chermoula Mushrooms with Baba Ganoush

Recipe and Images Amber Bremner Chermoula is a North African oil-based sauce that is ideal for marinating anything that’s going on the heat. Packed with herbs, spices, garlic and lemon, it’s both bright, smoky and a little fiery, packing a real flavour punch. Here I’ve used it to marinate whole swiss brown mushrooms before grilling. […]

Crunchy Stuffed Mushrooms

Recipe Harriet Boucher, Images Ashlee DeCaires   You won’t be missing meat when you dish these up at the dinner table. Serve with your favourite side salad, roast veggies, or with a slow cooked tomato sauce.   8–10 large portobello mushrooms, stalks removed 125g round of brie, roughly chopped 3 cups loosely packed fresh sourdough […]