Peas, pasta, parmigiano, pomodori …all great stuff!
Category: Recently posted
A finger food that’s hard to resist.
Lunch or just a munch – this’ll hit the spot!
If someone asks you what you want for your birthday …
The salty zing of capers gives these toasts a flavour kick
Share them around.
This recipe make heaps of biscuits so you’ll have plenty to give to friends or neighbours for Easter.
Pears and beetroot, walnuts and blue cheese, edible flowers and salad leaves …mmmm
Crunchy crust, melting cheese … need I say more?
Tomatoes – baked until bursting with their own sweet juices.
Autumn cooking classes on Waiheke. Come and celebrate the season. There’s nowhere better than a cosy kitchen!
Get stuffing – PUMPKINS!
Pomegranate molasses adds an intriguing sweet spicy flavour and hint of sourness that lifts this lamb filling out of the ordinary.
The easiest way to get acquainted with pomegranate molasses is to use it as a drizzle – try it over a tray of roasted vegetables for starters. And just like mint sauce, it gives lamb a fresh zing, but it also adds a fruity note.
Introducing my roast pumpkin and pear salad – possibly one of the most delicious combinations of fruit and veg ever.
Pears & parmesan may sound a little quirky, but read here why it is such a great combination.
If you know someone who is feeling a bit down in the dumps, bake them a batch of cookies, wrap them in cellophane and tie with a pretty ribbon and call around to have a cuppa with them. It’ll lift their spirits no end. Refrigerator Cookies
The season is changing and with it the last of the stone fruit is disappearing off the shelves. Now is the time to search out remaining late season dark-fleshed plums, to enjoy blueberries, to eat your fill of corn and outdoor tomatoes … because in the bat of an eye, the produce shelves and market […]
Plum & blueberry tart signals the end of summer. Wrap them up in cinnamon pastry and bake until the juices run and the pastry is golden.
Harissa’s a hot little devil – add as much or as little as you dare!
New Zealand’s newest awards – Read the full list of the finalists and get voting!
Crusty and golden – gorgeous fries you won’t want to share!
Hear the crunch! Best-ever beer batter for fish delivers every time.
A dollop here, a dollop there, Tartare sauce adds velvety richness, and a fresh clean bite.
A good squeeze of lemon keeps things nice and fresh!
Get the sauces out! Serve hot crusty fries with tomato ketchup, malt vinegar if it’s a fave in your household (it sure cuts the build up of oiliness!) and a quickly made tartare sauce. Splendid!