1 quantity of sweet short pastry 2 cups rhubarb, chopped 175g butter 2 cups caster sugar 2 eggs, separated 2 tbsp flour Preheat the oven to 190°C. Roll out your pastry on a floured board and line a well-greased, loose bottom, shallow flan tin with the pastry. Place...
Pumpkins are available all year round, but it seems especially appropriate to eat them in autumn. Butternut pumpkin is used here, but any flavoursome pumpkin will do. Do your best to dice it as finely as you can to ensure quick cooking. If vegetarian or vegan, ensure...
Here's a simple and delicious go-to pudding when you need one in a hurry. You can vary the fruit to fit the season, but it's perfect for the latest crop of feijoas. Serves 4 INGREDIENTS 250g pre-rolled butter puff pastry (I used Paneton pastry), thawed 5–6 large...
Delicious New Zealand grown persimmons arrive in stores this month – just in time to liven up your autumn salads and bring a colourful orange glow to the table. Locally grown persimmons are in our supermarkets from now till June, and Carmel Ireland, 5+ A Day project...
Recipes and images by Fiona Hugues How I do love to attend a brunch soiree, as it leaves the rest of the day to do great things, undoubtedly fuelled by drinking bubbles at breakfast time. Hosting an early gathering is, however, the cause of much anxiety and heart...
Recipes and Images By Amber Bremner These layered desserts are fragrant with the heady scent of bay leaves, typically used in savoury dishes for their subtle peppery warmth. They also pair beautifully with apple and lemon, adding a little complexity to this otherwise...
Apple, Fennel and Celery Salad From Nourish magazine, recipes and Images by Amber Bremner Make the most of autumn's apples. Crunchy, sweet and tangy, with gentle warmth, this salad is a crowd pleaser. Use sweet, crisp apples like Pacific Rose or Pink Lady. Aleppo...
Recipes and Images by Emma Galloway It's pumpkin season so let's do it, butternuts! I’ve used butternut pumpkin here, but any flavoursome pumpkin will do. Do your best to dice it as finely as you can to ensure quick cooking. If vegetarian or vegan, ensure your kimchi...
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...
Giving a fig If you have the good fortune of access to a fig tree, you can enjoy the delights of figs — fresh, roasted, in chutney or a multitude of other ways. Fig leaves can be used to wrap cheeses and for cooking, adding subtle aromas of coconut, vanilla and more....
Get ready for the inaugural Flavours of Plenty Festival to be held in the Bay of Plenty, this April. By Vicki Rablich-Horan. Last June the start of something special happened. A large group of artisans, growers, makers, chefs and hospitality owners from around the Bay...
Recipe Andre Da Silveria from Elizabeth Cafe, Images Brydie Thompson OMG, this is the wrong image to be loading onto The Feed website at lunchtime. This gorgeous, smoked lamb delight comes to us from the team at Elizabeth Cafe and Larder in Tauranga. Mouthwatering,...
Catherine Brinkley, University of California, Davis Tens of millions of Americans go to bed hungry at some point every year. While poverty is the primary culprit, some blame food insecurity on the lack of grocery stores in low-income neighborhoods. That’s why...
You've got two days to entertain out-of-town friends in Auckland. Answer: Waiheke! But with so many great options on the Hauraki Gulf's most glorious island you need the insiders' guide. The Feed asked Christina Hyde, who is the Chairperson of Waiheke Island Tourism...
Eating alone, once considered an oddity, has become commonplace for many across the Western world. Fast food chains are promoting eating on the go or “al desko”. Why waste time in your busy day sitting down at a table with others? Because it's good for you, say these...
Words and recipe by Kathy Paterson, published with permission from Nourish Magazine. Here's an Autumn treat. As the nights turn cooler but you still want a lighter late dinner here's a curry to keep you warm. Both lemon and salt add a depth of favour to this very...
By Angela Rogers Local charity Good Neighbour Trust’s community gardens at Bethlehem are the result of awesome foresight and a lot of planning by some incredibly insightful individuals. In partnership with Bethlehem Community Church, who are the generous landowners,...
It's BOTW, as part of the Beef+Lamb Burger Thursday. And this week it's the iconic Kiwi Burger: a juicy beef patty topped with a fried egg, sweet beetroot and tangy tomato relish. Using Angel Bay Gourmet Beef Patties straight from the freezer means you'll have a...
Recipes by Oscar and Otto, Images Alex Spodyneiko Smoked Kahawai Croquettes Nothing says Spanish tapa as much as the little deep-fried croquettes. Offered in a wide range of flavours, a good croquette will hide an explosion of flavour beyond its crunchy exterior....