At Home Featured

Crème brûlée

Crème brûlée

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...

read more
Lamb massaman curry

Lamb massaman curry

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...

read more
Sushi with me

Sushi with me

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...

read more
Southern fried chicken

Southern fried chicken

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...

read more
Mushroom risotto

Mushroom risotto

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...

read more
Banana chocolate and apple muffins

Banana chocolate and apple muffins

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...

read more
Brussels sprout gratin

Brussels sprout gratin

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...

read more
Coconut ice cup cakes

Coconut ice cup cakes

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,...

read more
Loaded Kumara

Loaded Kumara

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...

read more
ANZAC caramel slice

ANZAC caramel slice

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...

read more
Cassa carboni gnocchi

Cassa carboni gnocchi

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...

read more
Feijoa crumble slice

Feijoa crumble slice

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...

read more
Tiramisù

Tiramisù

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...

read more
Sicilian carrot dip

Sicilian carrot dip

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...

read more
What to plant this autumn

What to plant this autumn

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...

read more