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....
Recipe: Vicki Ravlich-Horan | Photography: Brydie Thompson My sister makes a great chocolate zucchini fudge cake, and when her zucchini’s get away from her and she has marrows, chocolate zucchini fudge cakes are made by the dozen and tucked in the freezer for those...
This super simple posh pies make the most of fresh tomatoes. So if you have a bumper crop or you spotted some gorgeous specimens at the market whip these up and enjoy them while you can - you know the price of tomatoes is only going to rise as we head into the...
Serves 4 | Vegan, Gluten Free 1 x 400g tin kidney beans, drained and rinsed 1 medium beetroot, peeled and grated (approx 1 cup) 1 onion 1 garlic clove 1 tbsp chia seeds 4 tbsp water ½ tsp dry thyme ½ tsp salt ½ tsp white pepper 1 cup fresh basil ½ cup fresh oregano...
Passionfruit season is upon us. Make the most of the tiny delicious window with these passionfruit crepes. Serves: 2 Passionfruit Topping 4 passionfruit, halved 2 tablespoons honey or maple syrup 200g Greek yoghurt ¼ cup walnuts or nuts of choice, roughly chopped...
Now that Autumn has arrived the summer weather has too! Make the most of it with this BBQ Chicken ideal with the last of the strawberries. Serves 4-5 500g chicken tenderloins 4 tbsp balsamic vinegar 2 tbsp extra virgin olive oil Salad leaves 1 bunch of asparagus or...
If you can’t be bothered standing by a fry pan flipping pancakes to feed the hordes, the Dutch version is for you. A cross between a Yorkshire pudding and a pancake, they are quite impressive to serve. Prepare the batter the night before for a fuss-free brunch the...
Recipe: The Shack, Raglan | Photography: Ashlee deCaires Serves 6–8 You will need to allow at least 2 hours for the marinade to work and just over an hour to cook. You can make life easier by marinating the lamb in the morning and preparing the tahini yoghurt,...
I love this cake at this time of year, one because it is so simple and two, because it makes the most of all the beautiful stone fruit and berries available. 1¼ cups of self raising flour ¾ cup sugar 120g butter, melted 1 teaspoon vanilla paste 2 eggs, lightly beaten...
With summer in full swing the nightshades are coming on in full force, including beautiful Eggplants. The recipe has bee adapted from Ripe Delis first cookbook. If you haven't discovered these books you are missing out! I think they are up to four now. A I’m a wimp...
Gazpacho is a classic summer dish originating from Andalucía in Southern Spain. A peasant dish made with basic ingredients it is best made in the height of summer when the main ingredients are at their ripest and most flavoursome. Served chilled it is a refreshing...
This is a perfect way to use up the inevitable glut of zucchini you get when they all start ripening at the same time. It is also a great way to use up the big ones that you missed and seemed to double in size overnight. This relish is wonderful with cold meat, on...
This cake is a winner on so many fronts but first and foremost it is a super-rich and moist chocolate cake! The recipe is adapted from Smitten Kitchens Chocolate Olive Oil Cake. I have replaced the olive oil with avocado oil as I think it has a less herbaceous and...
Recipe and Images Amber Bremner Chermoula is a North African oil-based sauce that is ideal for marinating anything that’s going on the heat. Packed with herbs, spices, garlic and lemon, it’s both bright, smoky and a little fiery, packing a real flavour punch. Here...
Recipe Bar Centrale, Images Brydie Thompson A glass of Soave and spaghetti vongole on a beautiful summer’s day is a match made in heaven. 150–200g spaghetti kosher salt 4 tbsp extra virgin olive oil, divided 1 garlic clove, sliced ¼ tsp crushed red pepper flakes ¼ cup...
Long sunny days and balmy evenings, BBQs, Christmas and New Year functions, these all symbolise the Kiwi summer. It is customary to feel like something refreshing to drink at the end of the day, whether it is to share with friends, to cool off with, or to just mark...
Words Vicki Ravlich-Horan, Images Ashlee Decaires I think it’s safe to say I am not the camping type. I’ll preface that by saying I’m known to bring my own loose leaf tea with me when staying in a hotel! Last year when we took a week to motorhome around the East Cape,...
Words Harriet Boucher, Images Ashlee Decaires Use up those early season plums with this Chinese five spice chutney. Serve this chutney alongside your Christmas ham, turkey or roast chicken, then use it with leftovers toasted sandwiches for days to come. You can also...
Recipe Harriet Boucher, Images Ashlee Decaires Serves 4 This zingy fresh slaw will summon summer. Serve with grilled rump steak or chicken and a cheeky roti bread on the side. (I love the Silk Road ones from the supermarket, fried in butter and oil – drool.) Slaw ¼ of...