Light and luscious, you could add a few toasted or caramelised walnuts to give this salad a bit more grunt.
Oh, I love a bit of mollycoddling … especially when the weather is crappy. A pot of chicken broth, chugging away, fills the house with hope!
Here’s a great weekday meal that doesn’t require lengthy prep, is quick to cook and tastes delicious.
Whoa – here’s an easy one. Spag with clams, spiked with chorizo. A great midweek meal. Fast & fabulous.
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!
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!