At Home

Now trending: Slow cooked beef cheek

Now trending: Slow cooked beef cheek

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...

read more
Time to try that steak and kidney pie

Time to try that steak and kidney pie

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...

read more
Digging up the best in the bay

Digging up the best in the bay

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...

read more
Ahipao’s Midwinter Mule

Ahipao’s Midwinter Mule

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...

read more
Flavourbomb Keto Miso Soup

Flavourbomb Keto Miso Soup

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...

read more
Rhubarb and Caramel Meringue Flan

Rhubarb and Caramel Meringue Flan

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...

read more
Easy Feijoa Tart

Easy Feijoa Tart

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...

read more
How to do brunch, like, proper.

How to do brunch, like, proper.

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...

read more
Apple and Bay Leaf Creams

Apple and Bay Leaf Creams

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...

read more
Apple, Fennel and Celery Salad

Apple, Fennel and Celery Salad

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...

read more
Pumpkin and Kimchi Fried Rice – yes please!

Pumpkin and Kimchi Fried Rice – yes please!

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...

read more