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...
With avocado prices at rock bottom right now, it's time to get a bit creative with our favourite savoury fruit. Move over guacamole. Step aside chili flakes. It's avocado ice cream time. Flesh of 2 avocados Juice of ½ lemon 1 cup of coconut cream 2 tablespoons...
Outstanding food editor, Kathy Paterson claims this is her ‘forever favourite salmon dish’ when avocados and green beans are in season. This explains why she’s matched the Award-winning Akaroa salmon with green bean and avocado salad as well as burnt orange dressing...
You can find za’atar (a fragrant Middle Eastern spice mix) at Vetro, or for a simple version combine equal amounts of dried thyme, sumac and lightly toasted sesame seeds. It’s lovely over any roasted vegetable or sprinkled over salads or eggs. Serves 4 2 medium...
Recipe VICKI RAVLICH-HORAN | Image BRYDIE THOMPSON Traditionally made from eggplants, this version is perfect for those zucchini that got away and overnight went from a zucchini to a marrow. 2 very large zucchini 1 tbsp extra virgin olive oil 1 garlic clove, peeled...
Recipes Ian Harrison, Sugo in Tauranga. Images Brydie Thompson The trick to making this the best is using the best produce you can get. The farmers market must be the best place for these treats. You don’t want a strong olive oil for the basil oil because it will...
Recipe Vicki Ravlich-Horan, Images Ashlee DeCaires - first published by Nourish Magazine This is a lovely light cake perfect for a summer picnic or a dessert to serve at your next BBQ. When apricots are no longer in season you can replace the fresh versions with...
Recipe: Vicki Ravlich-Horan | Photography: Brydie Thompson Either as burger patties or sausage-like koftas served between pita with a yoghurt dressing, these are great on the BBQ but just as delicious in the middle of winter cooked on a griddle pan. 500g lamb mince ½...
Recipe and image by Vicki Ravlich-Horan This recipe is one we use to make in the cafe years ago and published in the Autumn 2013 edition of Nourish Magazine. It just continues to be a popular cake, especially in Autumn and Winter when apples are at their best and in...
This Summer pud is a very pretty and slightly more sophisticated play on a classic from Tina Duncans book Plated. Tina says "Make ahead, which I love to do when entertaining, because it’s one less thing to do on the day." 500g fresh strawberries, hulled 200g fresh...
If you’re stuck on what to feed your vegan guests this Christmas, or are opting for a meatless celebration, this is the hero dish for you. This glazed swede has the sweet scent of bay leaf, cloves and sticky muscovado sugar. It will leave everyone curious and wanting...
RECIPE BY SHAUNA BRYNE Simple, quick and absolutely delicious! This light salad is full of flavour and will be sure to become your go-to. 1 large cucumber pinch of salt (optional)1–2 tbsp sesame seeds 2 tbsp coconut aminos seasoning 1 tbsp rice vinegar 2 tbsp sesame...
One of the true joys of travelling is getting a real taste for a place, and for me the challenge is always how to recreate that at home. I was back in New Zealand just two days before I was in the kitchen trying to see if I could recreate these three dishes we enjoyed...
Peter Gordon describes Al Brown’s book Eat Up New Zealand – The Bach Edition as “a gem of a cookbook, full of childhood memories and insights into our culinary future”. I have to agree with Peter that it is a cookbook full of nostalgic recipes. It is, in fact, these...
This recipe is from ENJOY: Food Worth Sharing with the People You Love by Kelly Gibney SERVES 4 GLUTEN FREE | NUT FREE | Using a flavourful homemade broth will really make this soup shine, but at a pinch a low-salt store-bought stock will work too. This is a simple...
Salt has been a vital part of human civilization throughout history, valued as a means of preserving food and enhancing flavour. Like wine it has long been associated with a sense of place. Solnitsata, the oldest known town in Europe, was built around a salt producing...