Make a little bit of red meat go a long way by slicing it thinly and serving it in gorgeous baby brioche buns. Arrange torn lettuce leaves, rocket (arugula) and radicchio leaves, or whatever you have, on a platter. Strew with fresh mint leaves, parsley sprigs and roughly chopped coriander (cilantro). Add halved cherry tomatoes […]
Midweek magic … a great way to utilise cabbage.
Crisp taco shells or soft and puffy pita breads? Pork Adobo sauce is delicious in both.
Roast pumpkin glistening with a caper dressing makes a standout autumn lunch. Serving for dinner? Add a few extras such as fried pumpkin seeds and dukkah.
Cute little butterkin … it doesn’t know whether it’s a butternut or a pumpkin, but who cares, it tastes delicious!
Have to write this in capital letters: DON’T OVERCOOK THE CABBAGE. Get my drift?
Super food Cabbage is always there at the supermarket, cheap as chips, but most of us walk past it filling our trolleys with more expensive, often out-of-season produce. It’s considered a food for the poor, but nutritionally it is very rich. Listen up! Cabbage contains phytochemicals which help fight cancers and reduce DNA damage (the […]
Flaky filo, tangy apples, walnuts and cinnamon.
Mmm mmm. Chicken in filo. Creamy filling, crunchy golden filo. That hits the spot.
My mother’s nose-tinglingly fresh mint sauce with a vinegary bite was legendary in our house.
This pushes all the buttons: cheesy, crusty, deeply satisfying and so very delicious.
Juicy lamb roast to share with friends.
Simple and sublime.
Leftovers? Think squashed broccoli, peas and spuds, with shredded brisket … in a FRY-UP!!! (Yep, 3 exclamation marks required.)
Polenta may have humble origins, being served as a type of gruel back in the day, but just look at it now!
Well, who would have thought that a head of broccoli and a can of beans could produce such an amazing bowl of comfort food. Add a fried egg, sizzled sage leaves and a shower of parmesan and you’ll just about wet your pants with excitement. HaHa. Truly. Well maybe not … Damned delicious anyway. So, plan an all vege meal any night soon.
Smoky paprika, pimiento-stuffed olives, mandarins, fennel seeds … all you need is cauliflower!
An exotic fruity perfume, sweet & tangy taste and a topping of oats, coconut & Brazil nuts. What are you waiting for!
Feijoas are right show-offs. Stick one in a fruit bowl to ripen and it’ll soon fill the room with its heady, tropical scents of banana, sweet strawberry, ripe pineapple and guava. The creamy-coloured flesh, apart from the jellied seeds, is granular like a pear in some varieties, smoother in others. Feijoas ripen from the inside […]
Broccoli, garlic and olive oil is pretty good together, but throw in some parmesan and BAM! An absolute knockout.
Little squares of golden buttery meat with loads of garlic and a smidgin of chilli brings a smile on a cold day. Try it.
Buttery, flaky, crisp … well made pastry is irresistible.
Open your mouth, pop one in, scrunch it around and swallow. Delizioso!
A shower of parmesan is going to improve most things. Pumpkin & parmesan? Mmm…
Chop chop … get a decent knife and use a steady chopping board.
Autumn – or fall in the northern hemisphere – is definitely with us here in New Zealand. Sun, showers, more sun, a good drenching, then sun-showers, fast-paced clouds and swirling mist, and on it goes. I’ve still got tomatoes growing, and chillies and capsicums, though everything is looking tired and ready to give up. Lettuces, […]