Category: Spring

Crispy Lamb Cutlets with Pea Mash & Golden Onions

Biting into a crunchy-crusted succulent lamb cutlet … sweet minty pea purée, sneaky hit of chilli .. oh she’s good!

Sizzled potatoes – all buttery, crunchy and golden

You can get all fancy and give the potatoes a quick toss in the pan, and with a bit of luck they’ll all end up back in the pan. Otherwise, follow the 2-second rule, or whistle in the dog.

Grilled Swiss Sandwiches

Cheesey, melty, crunchy, tangy, salty, juicy mmmm. Brunch has never been better.

Broad Bean & Tangelo Salad

Colour, tang, juice and salt. Sounds all good to me.

Waiheke Garden Festival 2017 – Get yourself here!

Breathtakingly beautiful Sacred Blessing Sanctuary garden, lovely Lynda Hallinan regaling us with her gardening anecdotes, Julie Biuso on canapés … Waiheke Garden Party is set to rock!

Tangelos

What’s a tangelo all about?

Of all the citrus tangelos are the juiciest, the most bracing, offering fresh acidity tempered with gorgeous sweetness. Did you know they are a cross between …

Broad Bean & Potato Mash

Fluffy mash, broad beans and succulent spring lamb. Eat it up!

Bissara – Moroccan Broad Bean Dip

Mysterious and green, zinging with chilli, let bissara take centre stage at your next drinks gathering.

Broad Beans

The only way to eat a broad bean is when it is very young, crisp textured and bright green, or, parboiled and stripped of its outer skin.

3 ways with carrots

Carrots are often added to a plate for colour … but they can be the centre of a delicious all-vegetable dinner.

Baby Carrots Baked in the Oven

Baby carrots. Sexy little things aren’t they.

Fennel – fancy things up with feathery leaves or pollen

If I could resist harvesting my fennel bulbs, they would have babies, slim fennel-ettes would start forming that I could pluck out leaving the plant to continue growing and forming more of the same. But I can’t, of course.