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Brussels sprout gratin

Brussels sprout gratin

Recipe: Vicki Ravlich-Horan | Photography: Brydie Thompson Many people believe the only way to make Brussels sprouts palatable is to add bacon. I say cream and cheese can only help even more! 4 slices streaky bacon 25g butter 2 shallots, sliced (or a red onion) 2...

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Coconut ice cup cakes

Coconut ice cup cakes

These are an ode to a childhood favourite, coconut ice, but with a lot less sugar. I flavoured the icing with freeze dried raspberry powder, but a pink food colouring would also work. 1 cup flour 3 tsp baking powder ¾ cup sugar 1 tsp vanilla extract 125g butter,...

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Loaded Kumara

Loaded Kumara

You need to balance flavours in this recipe. Squeezing over lime or lemon juice adds acidity, along with the sumac, and red chilli flakes add heat, with the fresh herbs adding freshness. Adding salt will balance acidity. Serves 4 4 small-medium orange kūmara (each...

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ANZAC caramel slice

ANZAC caramel slice

ANZAC biscuits are an Aussie and Kiwi tradition.  We’ve smashed this traditional biscuit with a firm favourite in every café throughout NZ and Australia – the caramel slice. ¾ cup rolled oats ¾ cup plain flour ½ cup firmly packed brown sugar ½ cup shredded coconut 75g...

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Cassa carboni gnocchi

Cassa carboni gnocchi

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...

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Feijoa crumble slice

Feijoa crumble slice

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...

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Tiramisù

Tiramisù

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...

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Sicilian carrot dip

Sicilian carrot dip

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...

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What to plant this autumn

What to plant this autumn

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...

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Avocado ice cream

Avocado ice cream

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...

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Zucchini baba ganoush

Zucchini baba ganoush

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...

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Lamb Pita Burgers

Lamb Pita Burgers

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...

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Sicilian Apple Cake

Sicilian Apple Cake

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...

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