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...
Here's a dish that looks fabulously frivolous on a winter table and the sweet roasted beets and crunchy hazelnuts team beautifully with the tart zingy cream. This bright, earthy concoction isn’t particularly historically French but it’s definitely posh. I like it at...
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...
Deep mid winter is the time to extend our range of hearty roastable vegetables. Kohlrabi can be green or purple, and may look like a root vegetable, but it is actually a cousin of cabbage with the taste of broccoli. This bulbous cruciferous is surrounded by two layers...
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...
Since Seedlip Spice 94 was launched in 2015 in London’s Selfridges, this bespoke distillery has been on a mission to change the way the world drinks using the highest quality non-alcoholic options. Seedlip has been embraced by the world’s best bars, restaurants,...
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...
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...
Matariki is a time for pausing, planning and celebrating. It's a great chance to get together with whānau for shared meals. Here's a vegan version of a classic pudding that's sure to be a crowd pleaser. This is an easy but delicious recipe that uses common pantry...
Labneh is yoghurt that has been strained to remove excess whey so it super thick and creamy and often used as a fresh cheese. Most often used for savoury applications, we think it’s delicious with sweet yoghurts too. Serve this as an elegant dessert or game changing...
This meal is packed full of delicious Moroccan flavors and is sure to satisfy a hungry household. Meatballs 500g lamb mince 1 onion, finely chopped 2 garlic cloves, crushed and chopped 2 tsp cumin seeds 2 tsp ground coriander 1/2 tsp ground ginger 1/4 tsp ground...