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...
I have to confess hot cross buns are my weakness. I can’t wait each year for the Christmas decorations to disappear as it means hot cross buns will start popping up in the supermarket. I know these, often mass-produced versions, are not the best specimens, but they...
For the beef Cheeks 1kg Greenlea beef cheeks 4 cups beef stock 3 tbsps oil 1 onion, finely sliced 6 cloves garlic, crushed 2 tsps ground cumin 1/2 tsp ground cloves 2 tsps. dried oregano 4 chipotle chilis in Adobo sauce*, roughly chopped, with 2 tablespoons...
Recipe: Vicki Ravlich-Horan | Photography: Brydie Thompson There is not a more classic dessert than a pav! Growing up, neighbourhood BBQs were a regular occurrence in our street and Shirley Morrison was the Pav Queen. I remember them coming in one of two ways, topped...
The perfect summer treat. Make this a few days ahead and impress your guests when you bring this out at the end of the meal. Can’t find or don’t like Amaretto biscuits? Use leftover meringues, making it gluten free too! 3 egg whites ¾ cup sugar ½ cup water...
Recipe: Vicki Ravlich-Horan | Photography: Brydie Thompson Delicious sweet cherry tomatoes melt down to create a divine sauce to lightly cook or poach fresh fish in for the ultimate summer dish. 25g butter 2 tbsp extra virgin olive oil ½ red onion, or 1 shallot 1...
This cake is really moist and will keep for days. It is also the perfect solution if you have too many zucchini or if you missed one and it’s turned into a marrow. 185g butter, soft ¾ cup sugar ¾ cup brown sugar zest of 2 oranges 3 eggs 1 & 2/3 cups self-raising...
Recipe VICKI RAVLICH-HORAN | Images ASHLEE DECAIRES Dill is a dreamy match with both seafood and potatoes, so this easy salad has to be a winner. 750g–1kg new potatoes salt ⅓ cup homemade aioli or a good quality mayonnaise ⅓ cup sour cream ⅓ cup fresh dill, chopped...
Raw, vegan, gluten free 20 large asparagus spears 1 ripe avocado ⅓ cup lemon juice ⅓ cup extra virgin olive oil 3 tbsp toasted pine nuts 3 tbsp currants Using a vegetable peeler turn the asparagus into thin strips. Make the dressing by placing the avocado, lemon juice...
Recipe VICKI RAVLICH-HORAN | Images ASHLEE DECAIRES This twist on the classic English summer pudding uses rich brioche bread (I used one from Volare). You could also use a Christmas Panettone (available from Vetro). Filled with gorgeous white chocolate ice cream and...
Recipe HAYES COMMON | Images ASHLEE DECAIRES 2 large heirloom tomatoes 8 small cherry tomatoes 200g silken tofu (available at most Asian supermarkets) shiso (can be substituted with basil leaves, tips and flowers while in season) salt & pepper Dressing This will...