A classic winter dish that requires minimum fuss but delivers maximum impact. Beef cheeks cooked long and slow result in tender, juicy and flavoursome beef, and this recipe adds a rich sauce spliced with a little orange for freshness. Serve with silky smooth polenta...
Deep mid winter is the time to extend our range of hearty roastable vegetables. Kohlrabi can be green or purple, and may look like a root vegetable, but it is actually a cousin of cabbage with the taste of broccoli. This bulbous cruciferous is surrounded by two layers...
Nose to tail month July is Nose to Tail Month, a time to look beyond the classic cuts of meat and enjoy other edible (and delicious!) parts of the animal. In eating from the head to the tail, you’re not only exploring tasty, nutritious new cuts but also helping...
Since Seedlip Spice 94 was launched in 2015 in London’s Selfridges, this bespoke distillery has been on a mission to change the way the world drinks using the highest quality non-alcoholic options. Seedlip has been embraced by the world’s best bars, restaurants,...
Vicki Ravlich-Horan, editor of Nourish magazine, explores the delights of winter truffle hunting. Like those enjoying a dip in the ocean, as the weather cools the number of visitors to the Bay of Plenty dwindles to a hardy few. But could our region offer a treasure...
Mules, or bucks, are cocktails made with ginger beer, ginger ale, citrus juice, and any kind of spirit. Easy to make and easy to sip, they strike that elusive balance between spicy, sweet and strong, and are some of the most popular cocktails around. As the winter...
Matariki is a time for pausing, planning and celebrating. It's a great chance to get together with whānau for shared meals. Here's a vegan version of a classic pudding that's sure to be a crowd pleaser. This is an easy but delicious recipe that uses common pantry...
Labneh is yoghurt that has been strained to remove excess whey so it super thick and creamy and often used as a fresh cheese. Most often used for savoury applications, we think it’s delicious with sweet yoghurts too. Serve this as an elegant dessert or game changing...
This meal is packed full of delicious Moroccan flavors and is sure to satisfy a hungry household. Meatballs 500g lamb mince 1 onion, finely chopped 2 garlic cloves, crushed and chopped 2 tsp cumin seeds 2 tsp ground coriander 1/2 tsp ground ginger 1/4 tsp ground...
An oldie but a goodie — a bit like the weekend's namesake. This Kiwi classic is said to be named after Queen Victoria’s daughter, princess Louise, and is a perfect one to pull out for a bit of retro Queen's Birthday Weekend baking Ingredients 150g butter ½ cup sugar 1...
Flavourbomb by Belinda MacDonald promises 'fast, fresh and fun keto'. You might recognise Belinda, she won My Kitchen Rules in 2017 and pops up regularly on the food scene from bone broth bars to cooking demos at food shows. It was the latter where I first met...
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...