This hearty dish is a great alternative to your regular bacon and eggs. The chorizo can easily be swapped for bacon. Serve it with thick slices of toasted sourdough. 2 tbsp oil 1 large red onion, sliced 2 red capsicum, sliced 100g chorizo, diced 2 garlic cloves,...
Always a crowd pleaser this carrot cake recipe is straight from the pages of Nourish Magazine's new cookbook. Known and loved for creating tried and true recipes you will make their cookbook is a must have! Click here to buy your copy. 1½ cups plain flour 1 cup...
This cake is not one you want to make too many times. I know that’s not perhaps the best introduction to any recipe but let’s look at the facts. It uses over 1/2 a kilo of chocolate and close to a litre of cream. If the ingredients don’t put you off the sink...
Love pizza? These flatbreads will win you over! Perfect for lunch or dinner the bread is easy to whip up and while it is proving you can bring the aromatic lamb topping together. 2 tsp yeast 1 cup warm water 4 cups flour 3 tbsp olive oil ½ tsp salt 1 tsp sugar ⅓ cup...
Easter and baking go hand in hand, but if dried fruit isn’t your thing or perhaps you’ve already had your fill of hot cross buns, I suggest giving babka a try. Babka is a cake made from sweet yeast dough in Eastern European countries, traditionally on Easter Sunday....
Recipe: Vicki Ravlich-Horan | Photography: Brydie Thompson My sister makes a great chocolate zucchini fudge cake, and when her zucchini’s get away from her and she has marrows, chocolate zucchini fudge cakes are made by the dozen and tucked in the freezer for those...
This super simple posh pies make the most of fresh tomatoes. So if you have a bumper crop or you spotted some gorgeous specimens at the market whip these up and enjoy them while you can - you know the price of tomatoes is only going to rise as we head into the...
Serves 4 | Vegan, Gluten Free 1 x 400g tin kidney beans, drained and rinsed 1 medium beetroot, peeled and grated (approx 1 cup) 1 onion 1 garlic clove 1 tbsp chia seeds 4 tbsp water ½ tsp dry thyme ½ tsp salt ½ tsp white pepper 1 cup fresh basil ½ cup fresh oregano...
Passionfruit season is upon us. Make the most of the tiny delicious window with these passionfruit crepes. Serves: 2 Passionfruit Topping 4 passionfruit, halved 2 tablespoons honey or maple syrup 200g Greek yoghurt ¼ cup walnuts or nuts of choice, roughly chopped...
If you can’t be bothered standing by a fry pan flipping pancakes to feed the hordes, the Dutch version is for you. A cross between a Yorkshire pudding and a pancake, they are quite impressive to serve. Prepare the batter the night before for a fuss-free brunch the...
Recipe: The Shack, Raglan | Photography: Ashlee deCaires Serves 6–8 You will need to allow at least 2 hours for the marinade to work and just over an hour to cook. You can make life easier by marinating the lamb in the morning and preparing the tahini yoghurt,...
I love this cake at this time of year, one because it is so simple and two, because it makes the most of all the beautiful stone fruit and berries available. 1¼ cups of self raising flour ¾ cup sugar 120g butter, melted 1 teaspoon vanilla paste 2 eggs, lightly beaten...
With summer in full swing the nightshades are coming on in full force, including beautiful Eggplants. The recipe has bee adapted from Ripe Delis first cookbook. If you haven't discovered these books you are missing out! I think they are up to four now. A I’m a wimp...
Gazpacho is a classic summer dish originating from Andalucía in Southern Spain. A peasant dish made with basic ingredients it is best made in the height of summer when the main ingredients are at their ripest and most flavoursome. Served chilled it is a refreshing...
This is a perfect way to use up the inevitable glut of zucchini you get when they all start ripening at the same time. It is also a great way to use up the big ones that you missed and seemed to double in size overnight. This relish is wonderful with cold meat, on...
Recipe: Vicki Ravlich-Horan | Photography: Brydie Thompson A favourite restaurant dish the world over, steak tartare originated in France. There are many variations but they all centre around premium quality, raw beef finely chopped. The original dish had the meat...
Recipe by Vicki Ravlich-Horan, Images Brydie Thompson This dish celebrates the best lamb in the world pairing it with the classic mint along with some other true Kiwi flavours. The traditional pairing of mint comes via a pesto, which you can baste over the lamb as...
Flank or skirt steak are the traditional cuts used for Carne Asada, which translates to ‘grilled meat’. The smoky charred flavour from the barbequed meat which is then cut into thin strips make it simply perfect for beef tacos or fajitas. 1-2 tbsp Ancho chilli...
Recipe Vicki Ravlich-Horan Image Ashlee DeCaires This salad screams spring. Using beautiful asparagus and broad beans, with a pop of tart freshness, not to mention bling factor with the pomegranate, it is perfect with lamb. I serve it with a generous smear of Clevedon...
Autumn is pumpkin season and we are here for it with this roast pumpkin pasta. If you want to, pick up some chorizo and add this in when sautéing the onions- or keep it meatless, it's up to you! 2 tbsp extra virgin olive oil 1 onion, finely chopped 1 tbsp fresh thyme...
My grandmother used to whip up a loaf of fruit bread in her bread maker every few days. I loved it and still have a soft spot for a fruit loaf. Her secret was some ground cardamom. This loaf is a versatile one! Make it as a loaf for delicious fruit toast, plait it and...