Sauce 400g tin organic cherry tomatoes 2 tbsp quince paste 1 cup vegetable stock (I use vegeta) Kefta 500g good lean lamb mince 6 cloves garlic crushed ¾ preserved lemon 2 tsp ground cinnamon 3 tbsp fennel seeds feta chopped parley salt and pepper For the sauce, add...
This decadent recipe from Matt McLean (Chef and owner of Palate in Hamilton) makes the most of fresh truffles. 1 cup cream 1 cup ricotta ½ cup grated Parmesan 3 egg yolks fresh NZ truffle shaved Parmesan truffle oil sea salt 400g fresh spaghetti Cook pasta in a large...
Truffles have long been known as the diamond of the culinary world due to their intoxicating aroma, their scarcity, and the extreme prices they can command. They are notoriously difficult to cultivate. Traditionally associated with France and Northern Italy, truffles...
I can eat the same breakfast for months on end and not get sick of it. My whole life, I’ve been through phases where I’d pick a meal for breakfast and eat it day in day out until something new won me over. When I was a teenager, this was a ham, cheese and pineapple...
Teriyaki chicken is a family favourite and so simple to make. Forget pre-made sauces and marinades—make your own! ⅓ cup mirin ⅓ cup sake ⅓ cup soy sauce 3 tbsp brown sugar 500g chicken thighs, skinless and boneless 2 bunches of spring onions oil Place the mirin, sake,...
At Falls Retreat we focus on using seasonal produce and with winter here, hardy herbs, carrots, onions and root veg become the staples of our kitchen vege garden. This recipe makes great use of what is readily available and uses a red wine off our wine list, but feel...
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 cloves garlic, crushed ½kg small Brussels sprouts ½ tsp salt...
Julia Child once said, “It is hard to imagine a civilisation without onions.” As I write this, onions are sprawled over the streets of Pukekohe after approximately 10 tonnes were washed away in the Auckland Anniversary weekend storm. But while you stew in a panic of...
Recipe: Vicki Ravlich-Horan | Images: Brydie Thompson 4 chicken breasts, skinless and boneless 150g Meyer cheese, cut into strips (we used the herb and garlic gouda) 75g butter ½ onion, finely chopped 3–4 rashers streaky bacon, finely chopped 1½ cups Panko breadcrumbs...
This hearty dish is a great alternative to your regular bacon and eggs. The chorizo can easily be swapped for bacon. Serve it with thick slices of toasted sourdough. 2 tbsp oil 1 large red onion, sliced 2 red capsicum, sliced 100g chorizo, diced 2 garlic cloves,...
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....
Enjoy this delicious sweet, savoury treat as you soak up the winter sunshine under a nice warm blanket. Crust 2 cups wholemeal flour ½ tsp salt 220g cold butter, cut in cubes ¼ cup iced water cracked pepper ½ cup walnuts Pulse the flour and salt in a food processor...
Always a crowd pleaser this carrot cake recipe is straight from the pages of Nourish Magazine's new cookbook. Known and loved for creating tried and true recipes you will make their cookbook is a must have! Click here to buy your copy. 1½ cups plain flour 1 cup...
If you're still brassed off at Vincent for insulting all that is wholesome and good in the world, why not try Vicki's Afghan recipe and really show him what's what. This recipe hails from my London days. I worked nights so would often bake during the day and leave my...
This juicy salad will help you fall back in love with the beautiful Iceberg lettuce. A creamy blue cheese dressing (which also makes a delicious dip with crudité) is classically paired with bacon and a few croutons for crunch. Creamy Blue Cheese Dressing 200g blue...
Mid-autumn, mid-week and militantly mordant, could Anzac Day be more miserable? Yes it could, thanks to Anzacs and Afghans, both sad excuses for national biscuits that not even Griffins can bring itself to name. In 2020 the company declared the Afghan as racist and...
Recipe: Vicki Ravlich-Horan | Photography: Brydie Thompson This is a huge recipe, making about 40 meatballs, but believe me, it’s worth it! You can freeze half for that “thank goodness” moment when you want a great homemade meal but just can’t be bothered....
Recipe: Vicki Ravlich-Horan | Photography: Brydie Thompson Background shot on Carrera Marble laminate from www.laminexnewzealand.co.nz This is the perfect one pan dish you can whip up mid-week. I included fennel and potatoes and served it on fresh rocket to make it a...
This cake is not one you want to make too many times. I know that’s not perhaps the best introduction to any recipe but let’s look at the facts. It uses over 1/2 a kilo of chocolate and close to a litre of cream. If the ingredients don’t put you off the sink...
Love pizza? These flatbreads will win you over! Perfect for lunch or dinner the bread is easy to whip up and while it is proving you can bring the aromatic lamb topping together. 2 tsp yeast 1 cup warm water 4 cups flour 3 tbsp olive oil ½ tsp salt 1 tsp sugar ⅓ cup...
Easter and baking go hand in hand, but if dried fruit isn’t your thing or perhaps you’ve already had your fill of hot cross buns, I suggest giving babka a try. Babka is a cake made from sweet yeast dough in Eastern European countries, traditionally on Easter Sunday....