Cook in the pan. Serve in the pan. Only one thing to wash. Mum – it could be good for you on Waiheke to save water!
Pretty pretty pretty. Oh, and delicious!
Pan-fried chicken, grapes and almonds with a raspberry vinegar dressing sounds like summer to me.
It’s easy making your own labna balls – just strain yoghurt until thick, then flavour it with dukkah, spices, herbs or edible flower petals.
Get those asparagus spears on the grill to add another taste sensation.
That smell of smoke, sizzling prosciutto, lemon and mint will get them running to your place. Make plenty!
Burrata, a little dome of happiness, filled to bursting with a rich creamy centre, barely holding its shape, and just wanting to burst open on your plate. Let it!
Simple and seductive – juicy, sweet, salty, crunchy – a brilliant combination.
This is a stalwart of the Italian kitchen – spectacular on pasta, fab to layer with vegetables like eggplant and zucchini, and great with polenta or to jazz up bruschetta …
Rosti with a difference.
Eat your purples – it’s easy with this salad.
Croque madame makes no apologies for being extra rich, gooey and drippy, and for being lip-smackingly good, filling and ultra satisfying.
Sometimes the French get it just so right: bread, cheese, ham, all bundled together into the most glorious mouthful.
This makes the sweetest tomato sauce imaginable, but you must start with great tomatoes.
Golden crunch meets sweet spice – Yum!
An omelette is a 2-minute meal, ready when you are. This one’s amazing – salty, tangy, savoury – and really hits the spot.
Chilli, coriander, ginger and soy sauce give oodles of flavour to this easy and sustaining noodle soup.
My kind of bread – mix it, bake it, eat it. No kneading, rising or faffing around with these babies.
Get your chops around this – colourful, crunchy, bursting with flavour, and good for you!
Erbazzone is sweet, earthy, savoury and salty, with contrasting textures of moist filling held between flakes of buttery, salty pastry. Heaven.
This sauce is made in less time than it takes to cook pasta!
Whoa! What a Mamma of a brunch: salt, crunch, carbs, smoke, mouth-feel and tang: Hot-smoked salmon, sorrel, poached eggs & pancetta socks it to them!
It’s the magical mushroom season and I’m hooked!
I’m addicted to mushrooms, or ‘the ‘shrooms’ as we call them!
Pappa al pomodoro is usually made in summer when tomatoes are ripe and plentiful, but this version, a ‘best-ever’, using both canned and roasted vine tomatoes, is scented and richly flavoured, chunky and textural, and is good at any time of year. Especially now when there is a nip in the air.
I love this freshly tossed, when everything’s all perky and standing to attention, the onion crunchy, the lemon biting fresh and the chilli gnawing the back of you throat …
This time of year to me means eating light and eating outdoors. I have my dad Remo to thank for the inspiration for this recipe. He’s constantly pottering away in the garden and has got the greenest thumbs I’ve ever seen, though not literally, of course, haha … that could be a bit spooky. The zucchinis I’ve used here are some of his little babies.