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...
Recipe Vicki Ravlich-Horan Image Ashlee DeCaires This salad screams spring. Using beautiful asparagus and broad beans, with a pop of tart freshness, not to mention bling factor with the pomegranate, it is perfect with lamb. I serve it with a generous smear of Clevedon...
In these addictive dumplings the traditional spring onion has been replaced with onion weed. If your garden is lucky enough to be onion weed free and you don’t fancy a forage in local parks you can naturally use spring onions. 500g pork mince 1 egg 2 tsp ginger,...
Honey is the flavour bomb here, so that is a really great dessert for making the most of a honey you love. Serves 8-10 Pastry 250g (2 cups) plain flour pinch of salt 1 tablespoon caster sugar 125g cold butter, diced 1 egg yolk 50ml cold water Filling 200g good quality...
Put a spring of flavour in your beef with this honey and gochujang sauce. A piece of beef this size makes for a wonderful small roast. Honey is one of the most diverse foods we have and honeys boundlessness of flavours, colours and textures really fascinates...
This is quick, fresh pasta which makes the perfect midweek meat free meal. If you still have a few members of the household that need meat with every meal, serve it with a crispy piece of prosciutto crumbled on top. Wonderful in spring, but equally you could make this...
Vicki Ravlich-Horan, Editor at Nourish magazine is part of the The Feed team and a self-confessed foodie. As part of this week's Zero waste Food Challenge, she shares some great ideas for using every part of that expensive broccoli. Log into Nourish on Instagram and...
Niçoise (pronounced niˈswaz) salad originated in the French city of Nice and has been popular since the early 20th century. Its official ingredients are hotly argued about within the culinary elite. For me it is the best use of boiled eggs, tuna in a can, fresh spring...
Growing in popularity here in New Zealand, unripe jackfruit has a fibrous texture that lends itself well to curry and even plant-based twists on pulled pork. Here I’ve used unripe, canned jackfruit, marinated and baked to create tender, moist, slightly oily chunks of...
Earl grey tea, chocolate cake and champagne were reportedly all staples of Queen Elizabeth's long and extraordinary life. Whatever your politics, you have to admire Queen Elizabeth's uncomplaining dedication to her duties. So many formal dinners, so make ceremonial...
There’s a good chance that if you’ve made hummus at home before, you have a jar of tahini lying around in the fridge. But have you thought of how else to use it? Vicki Ravlich-Horan, editor of Nourish magazine, asks a few of her local insiders about how they use...
An easy and cost-effective classic that satisfies every time. Serves 6 (if served with plenty of vegetables) Ingredients 1 x free-range chicken (size 14) 50g butter, softened 2 tbsp chopped flat leaf parsley 2 tsp fresh sage leaves, finely chopped, plus 3 extra small...