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...
Recipe: Vicki Ravlich-Horan | Photography: Brydie Thompson A favourite restaurant dish the world over, steak tartare originated in France. There are many variations but they all centre around premium quality, raw beef finely chopped. The original dish had the meat...
Handmade Tales - In the latest of our artisan series, Doris Neubauer meets Wendy Zhou, founder of Perfectly Imperfect. It was March 25, 2020, the first day of the national lockdown, when Wendy Zhou’s sister called. Eileen, who had given up her job as a registered...
To peel or not to peel? Many people’s default when preparing fruit and vegetables is to peel them. But often, it’s not necessary. There are important nutrients in the peel. And, what’s more, discarded fruit and veg peels contribute to climate change. By Kirsty Hunter,...
This summer beauty comes to us from Michael van de Elzen and his collaboration with Green Meadows Beef. Thanks Mike! 4 servings 20 minutes prep, 20 minutes cook time Ingredients 1 packet Green Meadows Beef and Capsicum Wholefood Burger Patties 4 soft...
Recipe by Vicki Ravlich-Horan, Images Brydie Thompson This dish celebrates the best lamb in the world pairing it with the classic mint along with some other true Kiwi flavours. The traditional pairing of mint comes via a pesto, which you can baste over the lamb as...
James Smith started his working life as a night-shift worker in a small butcher shop. Thirteen years later he’s won multiple awards, including the 2020 NZ Butcher of the Year, Beef + Lamb Ambassador and was selected for the New Zealand Sharp Blacks team - that’s...
Another summer banger by Claire Aldous of Dish magazine. "This was my dad’s favourite, a perfectly spiced semi-classic." Remember to add the praline, recipe below. SERVES 10 PASTRY 100 grams cold butter, chopped ¼ cup icing sugar 1¼ cups plain flour 1 large egg yolk...
Entertain your friends on warm summer evenings with this delicious meal from Claire Aldous at Dish "This salad is on high rotation over summer and I encourage friends to scoop up the salad with the crisp flatbreads." Mmmmm good idea, Claire. SERVES 4-6 6...
Flank or skirt steak are the traditional cuts used for Carne Asada, which translates to ‘grilled meat’. The smoky charred flavour from the barbequed meat which is then cut into thin strips make it simply perfect for beef tacos or fajitas. 1-2 tbsp Ancho chilli...