Serves 2 Scallops are a simple yet impressive dish. Use a very hot, preheated pan and always pat the scallops dry to remove excess moisture – this ensures a crisp, golden crust and a juicy, buttery centre. 125g fresh linguini (or use 90g dried) 1 tbsp olive oil...
This beautifully moist chai-flavoured loaf is from Saffron Swirls and Cardamom Dust by Ashia Ismail-Singer 150ml milk 2 chai-flavoured tea bags 2 eggs 200g caster sugar 1/2 teaspoon vanilla extract or vanilla bean paste 200g flour 1 teaspoon baking powder 1 teaspoon...
A quick stir-together pudding that bakes to gorgeous soft and pillowy deliciousness. Serve with lashings of ice cream or cream – or both! Serves 6 180 grams butter 200 grams dark chocolate (70% cocoa solids), chopped 3 large eggs 125 grams caster sugar 1 teaspoon...
Recipe: VICKI RAVLICH-HORAN | Images: ASHLEE DECAIRES A cross between cacio e pepe and carbonara, this is a super satisfying pasta that you can whip up at a moment’s notice. 500g spaghetti 5 large egg yolks 1 large egg 300g grated Meyer Black Pepper Gouda salt and...
These frugal vegetarian sausages originated in Wales during the second world war when meat was scarce. The key to making them tasty is a flavoursome, sharp cheese, so feel free to go crazy and experiment with some cheese combos. 3½ cups Panko breadcrumbs 2 spring...
Recipe: Vicki Ravlich-Horan | Photography: Ashlee DeCaires A soufflé seems daunting but it really is just about getting the basics and perhaps your timing right. If you plan to serve it at a dinner party, prepare your ramekins and cheese sauce ahead of time, adding...
Recipe: VICKI RAVLICH-HORAN | Images: ASHLEE DECAIRES Bacon and cheese are always a winning combination. Wrap it in pastry and turn it into the crowning lunch dish. 2 tbsp oil 1 cup bacon pieces 1 onion, diced 2 x sheets of ready-rolled puff pastry 4 tbsp tomato sauce...
Recipe VICKI RAVLICH-HORAN | Image BRYDIE THOMPSON The buckwheat in these traditional style crepes from France give a nuttier flavour, and I have paired this with a fresh autumnal salad of rocket, fennel and apple. Trust me, together they are sensational. CREPES 1 cup...
Recipes: VICKI RAVLICH-HORAN | Images: BRYDIE THOMPSON Choux pastry is quite simply miraculous. Everyday ingredients (butter, flour and eggs) are transformed into delicate desserts, divine doughnuts and even savoury nibbles. And while the pastry can be made into many...
When researching for this recipe I was surprised to find that a vegetable biryani is not common. I found this surprising because when I backpacked through Rajasthan (nearly 20 years ago!) this was my staple dinner. Much of Rajasthan is vegetarian but the real reason I...
Madhur Jaffrey, the Queen of Indian cuisine, writes of the importance of dal when she says in her Curry Bible “you can take meats and fish and vegetables from an Indian, but you cannot take away his dal – the core of his meal”. Technically dal (also known as dhal,...
Words Kate Underwood, Images Brydie Thompson Making barista-style, espresso coffee at home can be a combination of intimidating, empowering and unavoidably messy. But one thing is for sure, the more you know, the better you’ll brew. Chances are, either you, or someone...
The buckwheat in these traditional style crepes from France give a nuttier flavour, and I have paired this with a fresh autumnal salad of rocket, fennel and apple. Trust me, together they are sensational. For the crepes 1 cup buckwheat flour ¼ cup flour ½ tsp salt 2...
Words Denise Irvine, Images Lottie Hedley, Recipes Emma Galloway From high school onwards, Emma Galloway copied recipes that appealed to her into notebooks. The recipes came from everywhere—newspapers, magazines, books, and so on—and she carefully (obsessively, she...
The elusive truffle (tuber melanosporum), the sought-after fungi with a unique flavour that gets chefs and foodies alike is no longer just a dream in New Zealand with a mushrooming industry of truffle growers (or truffière). Did you know there are around a dozen in...
Reviewed by Vicki Ravlich-Horan Recipes by Sarah Burtscher Food waste, it’s a bigger problem than plastic yet one many of us are not concerned about. What’s the harm in throwing that crusty dry loaf of bread away? Or that over ripe banana you know no one is going to...
Don’t have a big enough table? Upcycle a pallet. It then makes great kindling for the fire or BBQ (if untreated of course!) or scour Pinterest for great ideas like an upright garden. Dress your table with brown paper Go Eco in Frankton or Xtreme Zero Waste in Raglan...
Wed in Waikato is a curated group of wedding professionals based in the Waikato with a dual purpose—to help ease the stress for couples planning their special day and to network with their industry peers passionate about weddings to ensure we have the best there is...
Words: Vicki Ravlich-Horan | Photography: Ashlee deCaires The bathroom flies under the radar where plastic waste is concerned, yet after the kitchen it is possibly the biggest source of waste. Having a look at the contents of your rubbish bin will give you ideas of...
With summer just around the corner, Hamilton Gardens’ gardener Geoff Herbert has been hard at work preparing the soil and planting seedlings. The qualified gardener is in charge of the Kitchen Garden and Sustainable Garden, a site of envy for most home vegetable...