It's BOTW, as part of the Beef+Lamb Burger Thursday. And this week it's the iconic Kiwi Burger: a juicy beef patty topped with a fried egg, sweet beetroot and tangy tomato relish. Using Angel Bay Gourmet Beef Patties straight from the freezer means you'll have a...
Recipes by Oscar and Otto, Images Alex Spodyneiko Smoked Kahawai Croquettes Nothing says Spanish tapa as much as the little deep-fried croquettes. Offered in a wide range of flavours, a good croquette will hide an explosion of flavour beyond its crunchy exterior....
Recipe: Shaun McKay | Photography: Ashlee DeCaires 2kg lamb shanks 1 large carrot (roughly chopped) 1 large onion (roughly chopped) 100g of vege stock 200g light gravy mix 4 cloves garlic 30g fresh rosemary water 3 tbsp tomato paste In a crock pot lay the shanks on...
As if you need to wait for Thursday - Beef&LambNZ have launched Burger Thursday to inspire your weekly planning with a mouthwatering selection of recipes and images of burgers from the universe. Including prizes, a planning tool and tons of ideas the site is a...
For the beef Cheeks 1kg Greenlea beef cheeks 4 cups beef stock 3 tbsps oil 1 onion, finely sliced 6 cloves garlic, crushed 2 tsps ground cumin 1/2 tsp ground cloves 2 tsps. dried oregano 4 chipotle chilis in Adobo sauce*, roughly chopped, with 2 tablespoons...
Recipe: Vicki Ravlich-Horan | Photography: Brydie Thompson There is not a more classic dessert than a pav! Growing up, neighbourhood BBQs were a regular occurrence in our street and Shirley Morrison was the Pav Queen. I remember them coming in one of two ways, topped...
The perfect summer treat. Make this a few days ahead and impress your guests when you bring this out at the end of the meal. Can’t find or don’t like Amaretto biscuits? Use leftover meringues, making it gluten free too! 3 egg whites ¾ cup sugar ½ cup water...
Recipe: Vicki Ravlich-Horan | Photography: Brydie Thompson Delicious sweet cherry tomatoes melt down to create a divine sauce to lightly cook or poach fresh fish in for the ultimate summer dish. 25g butter 2 tbsp extra virgin olive oil ½ red onion, or 1 shallot 1...
This cake is really moist and will keep for days. It is also the perfect solution if you have too many zucchini or if you missed one and it’s turned into a marrow. 185g butter, soft ¾ cup sugar ¾ cup brown sugar zest of 2 oranges 3 eggs 1 & 2/3 cups self-raising...
Summer's good isn't it? And this summer - Omicron and all that notwithstanding - has been a cracker! This is a great time time to get out and explore the food and bev on your doorstep. Last week we visited Raglan. This week Vicki Ravlich Horan of Nourish magazine is...
Justin and Alix Thomson have owned The Shack eatery in Raglan for 10 years. Justin says the time has flown, and they have become fully embedded in the character of the coastal town. Justin is a third-generation chef. He honed his skills in kitchens in Northland,...
Raw, vegan, gluten free 20 large asparagus spears 1 ripe avocado ⅓ cup lemon juice ⅓ cup extra virgin olive oil 3 tbsp toasted pine nuts 3 tbsp currants Using a vegetable peeler turn the asparagus into thin strips. Make the dressing by placing the avocado, lemon juice...
Recipe VICKI RAVLICH-HORAN | Images ASHLEE DECAIRES This twist on the classic English summer pudding uses rich brioche bread (I used one from Volare). You could also use a Christmas Panettone (available from Vetro). Filled with gorgeous white chocolate ice cream and...
Recipe HAYES COMMON | Images ASHLEE DECAIRES 2 large heirloom tomatoes 8 small cherry tomatoes 200g silken tofu (available at most Asian supermarkets) shiso (can be substituted with basil leaves, tips and flowers while in season) salt & pepper Dressing This will...
This is the perfect summer meal, packed with the flavours of summer and a healthy filling meal. Serves 4-5 500g chicken breast or tenderloins 4 tbsp balsamic vinegar 2 tbsp extra virgin olive oil Salad leaves 1 bunch of asparagus 1 punnet of strawberries ½ small red...
It’s very tempting to eat beautifully ripe strawberries straight out of your hand but wait there's more! You can also enjoy them cooked and especially with semolina. Yes you can thank me now. Take the time to try some of these simple cooking techniques. Semolina with...
There is nothing like getting a group of people together, cooking some great food and opening a bottle of wine, or three. If I’m going to have a dinner party, I see this as being a great excuse to set a proper table, with a tablecloth, and proper cloth napkins (how I...
It is at this time of year when we all start to crave something fresh, but the weather might not be quite warm enough to warrant fully raw salads just yet. That’s when lightly cooked salad bowls come into their own. Just enough freshness but still nourishing and...
With so many oat milks on the market, the plant-curious coffee drinker is spoiled for choice. But which oat milk should you choose, especially for that all-important moment of the day: the first coffee. We put four New Zealand-originated oat milks through their paces,...
Makes 26–28 1 kg (2 lb 3 oz) English spinach 3 egg yolks 75 g (2 oz) unsalted butter, at room temperature 30 g (1 oz) parmesan, finely grated, plus extra to serve, if desired Zest of 1 lemon, plus extra to serve, if desired 100 g (1 cup) dry breadcrumbs Extra virgin...
In Thailand, this is served early in the morning. People on the way to work, or kids on the way to school, will stop for a plate of it. Our favourite spot for this dish in Hua Hin, where we have holidayed as a family for the past 40 years, can be sold out by 11 am on...