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...
I’ve always been a fan of rice pudding, and this creamy dairy-free version is my go-to for comforting decadence. I’ve flavoured the rice with ginger, but if that’s not your thing, simply leave it out and add a splash more vanilla. The strawberry compote can be made up...
This loaf is a winner in my household, and if you keep it in an airtight container it keeps really well. All you need to do is heat it up and slather it with butter. 2 cups flour 1 teaspoon salt 4 teaspoons baking powder 2 cups grated tasty cheese 1 cup milk 135g...
Words Vicki Ravlich-Horan, Images Brydie Thompson - first published in Nourish Magazine Barbacoa is a traditional way of slow cooking meat in an underground oven. Mutton, lamb and goat are traditional, although beef is also popular. The meat is wrapped in large leaves...
Recipe: Vicki Ravlich-Horan | Photography: Brydie Thompson This is the perfect one pan dish you can whip up mid-week. I included fennel and potatoes and served it on fresh rocket to make it a complete meal, but you could add other vegetables like zucchini (cut into...
2 heaped tbsp fresh ground coffee 300ml cream ½ cup demerara sugar ½ cup milk 3½ tsp gelatine 1 cup cold brew coffee ¼ cup maple syrup Mix 2 tsp gelatine in the milk. Gently heat the cream with the coffee and demerara sugar, stirring until the sugar dissolves. Just...
Recipe: Vicki Ravlich-Horan | Photography: Ashlee DeCaires Cheese month rolls on... A little retro but oh so nice! 1 whole Camembert flaky pastry Fruity Chutney, I used a blueberry one, but cranberry, peach or plum would all work. 1 egg Heat the oven to 200°C. Using a...