Cooking Up a Book
They say the best way to eat an elephant is one mouthful at a time. When we embarked on the challenge of creating our latest cookbook it felt like an elephant size task – thankfully the mouthfuls were a lot tastier. The chatter from Nourish fans about a possible cookbook was growing louder, so last […]
A Good Story
“Both of our families are full of storytellers,” says Bridie Osborne, who along with husband Kane owns and runs Storyteller Bar and Eatery in Te Awamutu. “My Dad in particular is known around the community as liking a good yarn. My whole experience of growing up was sitting around a table with good food […]
Makrut Lime and Mango Sorbet
Recipe Harriet Boucher, Images Ashlee Decaires The mango provides a gorgeous creamy texture and pairs beautifully with the makrut lime in this refreshing sorbet. A soothing palate cleanser after a hot curry too! 1 cup caster sugar 1 cup cold water 10 Makrut lime leaves 4 cups frozen mango zest and juice of 2 limes […]
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’ […]
Niçoise Salad to Share
Recipe and Images by Fiona Hugues Niçoise (pronounced niˈswaz) salad originated in the French city of Nice and has been popular since the early 20th century. Its official ingredients are hotly argued about within the culinary elite. For me it is the best use of boiled eggs, tuna in a can, fresh spring beans and […]
Jackfruit and Lentil Kedgeree
Recipe and Images Amber Bremner Popular in many parts of Asia, unripe jackfruit has a fibrous texture that lends itself well to curry and even plant-based twists on ‘pulled pork’. Here I’ve used unripe, canned jackfruit, marinated and baked to create tender, moist, slightly oily chunks of jackfruit with a sharp, salty and pleasingly smoky […]
Petit Roasted Beets with Herby Crème Fraîche
This bright, earthy concoction isn’t particularly historically French but it’s definitely posh. I like it at this time of year as it’s great as a simple seasonal dish on its own with a sliced baguette or as a side to a main meal. It looks fabulously frivolous on a winter table and the sweet roasted […]
Go-To Crumbed Chicken
Recipe Harriet Boucher, Image Ashlee DeCaires The humble, versatile crumbed chicken should be one of your go-to’s. It can be a stand-alone meal, the base of a chicken Parmesan, a crunchy little canapé, or sliced to top a salad. The classic flour, egg, breadcrumb combo won’t let you down, but it doesn’t always need to […]
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 […]
Salmon Wrapped in Fig Leaf with Fig Chutney
Recipe Harriet Boucher, Images Brydie Thompson Fig Chutney Serve this fig chutney on a cheeseboard, in a sandwich, or with the salmon wrapped in fig leaf below. It’s a great way to use up an abundance of figs and to enjoy them throughout the year. Ingredients: ½ cup brown sugar ½ cup apple cider vinegar 2 cups figs, fresh or frozen, […]