This is a classic dessert that, despite what you see on TV shows, is quite easy to master! A good brûlée should be just set with a satisfying hard caramel top. Once you have mastered the vanilla version you can play with variations and flavour combinations: white...
Recipe from Nici Wickes latest book, More form a Quiet Kitchen Massaman curry is a gently spiced, fragrant Thai-style curry, and the ingredient list is long for a true massaman curry paste, so I save time by using a quality store-brought paste for this stunner of a...
There is something about sushi that pleases even the fussiest eater. Make your own and you can both tailor it to individual tastes as well as save a lot of money. The only fancy equipment you will need is a bamboo mat to help you roll the sushi tightly, which only...
Fried chicken is a dish loved around the world, but it was one particular American Colonel and his eleven secret herbs and spices that made the Southern American comfort food famous. The trick to making succulent moist chicken is to brine it first, and after much...
These hearty winter dish can be made even more delicious in the Winter if you can get your hands on some fresh in season NZ Black truffles. Simply shave some on top of your risotto just before serving. 1 cup risotto rice olive oil white wine (optional) 1 finely diced...
Recipe and images by Vicki Ravlich-Horan While some Kiwis have always celebrated Matariki the recent entrenching of this time of year with a national holiday has made it a true national celebration. Some of us are still learning about the significance of this time of...
This recipe which appears in Nourish The Cookbook, vol 2 was given to me by Justin Thompson from The Shack in Raglan. A family favourite of his, it quickly became my go to too, so I had to share it. Justin says, “It is perfect for a comforting Sunday night dinner and...
These healthy muffins are incredibly soft, light and fluffy. They are perfect for a quick gluten-free breakfast, snack or work morning tea. Makes 12 Ingredients: 1 cup buckwheat flour 1 1/4 cups almond flour 2 teaspoons baking powder 1/4 teaspoon salt 1/2 cup raw...
Recipe: Vicki Ravlich-Horan | Photography: Brydie Thompson Many people believe the only way to make Brussels sprouts palatable is to add bacon. I say cream and cheese can only help even more! 4 slices streaky bacon 25g butter 2 shallots, sliced (or a red onion) 2...
Recipe: Vicki Ravlich-Horan | Photography: Ashlee deCaires An undoubtable influence on the cuisine in Fiji, which sets it apart from other Pacific Islands, is that of the Indians. Now referred to as Indo Fijian, Indian people have been part of Fiji for over 130...
May is Pink Ribbon Breakfast month and New Zealand’s first MasterChef winner Brett McGregor has shared his personal reason for encouraging people in the Bay of Plenty to get involved. “My family has had dealings with cancer in many forms,” says Brett. “Over the past...
Sourdough is the oldest kind of leavened bread in recorded history, and people have been eating it for thousands of years. The components of creating a sourdough starter are very simple – flour and water. Mixing them produces a live culture where yeast and bacteria...
These are an ode to a childhood favourite, coconut ice, but with a lot less sugar. I flavoured the icing with freeze dried raspberry powder, but a pink food colouring would also work. 1 cup flour 3 tsp baking powder ¾ cup sugar 1 tsp vanilla extract 125g butter,...
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...
ANZAC biscuits are an Aussie and Kiwi tradition. We’ve smashed this traditional biscuit with a firm favourite in every café throughout NZ and Australia – the caramel slice. ¾ cup rolled oats ¾ cup plain flour ½ cup firmly packed brown sugar ½ cup shredded coconut 75g...
This recipe came complete with KitKats latest cookie dough creation to Tash's house. So she did the right thing and tested the recipe out as you can see in the pic. She also nattered on about it on The Sauce but I would just like to point out no other member of The...
On our recent Nourish Taste of South Australia Tour we spent a wonderful day with Matteo and Fiona at Cassa Carboni where we learnt to make (among other things) this super light and fluffy gnocchi. With a little practice and some few tips everyone can have delicious...
Filling 1 cup feijoas, flesh scooped out and roughly chopped (about 6 medium) 1 Tbsp soft brown sugar 1 Tbsp flour 1/2 tsp cinnamon Base & topping 150g butter, softened 1/2 cup soft brown sugar 1 egg 1 cup self-raising flour 1/2 cup rolled oats 1/2 cup coconut...
Everyone loves a cute little individual serving - and these are perfect for group gatherings! Kathy Paterson keeps jars for homemade chutneys, relishes, pickles and jams and of course, jars with good-fitting lids are great for transporting food. Keep these jars of...
I tried this dip slathered on a crostini at the wonderful Planeta winery in Menfi, Sicily. It was, like much of the food in Sicily, a revelation. The simplicity of the ingredients was ingenious as was the mint, which we were also to discover is a much-loved herb on...
The autumnal equinox is almost upon us. From Wednesday onwards the nights will be getting longer, dew and mist will greet us most mornings, and we'll be saying farewell to all the wonderful stone fruit that this summer has given us. The tomato glut is beginning to...