This is a go-to dish for me when I want a knock-your-socks-off impressive dish. Works every time.
Mac ‘n Cheese – so many versions, so many disappointments. This is the only one you need. This is the ULTIMATE Mac ‘n Cheese!
These are the cutest little smoked fish pies ever and utterly, utterly delicious.
Chorizo gives layers of flavour to this soup. And it’s one of those soups that tastes even better the day after making.
Nothing wrong with bubbling golden cheese as a topping!
A Kiwi gardener’s favourite – you can ignore it, and it just keeps on growing! Read how to make the most of it.
This soup has plenty of flavour but a little rasher of sizzled bacon makes a good addition.
A crunchy cheesy accompaniment makes the perfect contrast to soft velvety soup.
Another oh-la-la dish. Yep, the French know a thing or two when it comes to cooking.
Sweet and colourful, kumara offers more than just being an accompaniment to a roast.
Torta di mele – Nonna’s apple cake.
Gnocchi con erbe e formaggio di fossa – Gnocchi with stinky cheese!
Foglie in padella – wild greens, or whatever you can forage from the garden, or the farmers’ market.
Golden and crisp, hard to resist! Just the ticket to go with drinks (and, YES, you can make them ahead).
I’m a fan of Louise Cake no matter what is in the centre, but I reckon lemon curd is a knock-out.
A Swedish twist on bacon and eggs. Or stir-fry. Or bacon & egg stir-fry!
This’ll knock their socks off …
Cashew nuts bathed in a rich coconutty sauce is utterly delicious!
Good old-fashioned cooking can’t be beat.
Oh Lordy! If I had to choose, this might just be my last supper dish!
Keep it chunky, or mash it up – delicious either way.
Lemons – will you snuff it if you eat a lemon tree leaf?
You got 10 minutes? That’s all it takes to assemble these irresistible morsels.
You’ll be transported to a French Grandmere’s kitchen when you whip up this soup. Heaven.
Celeriac is cultivated for the fleshy root which grows under the soil, although the green celery-like leaves sprouting out the top can be used to flavour soups and stocks. It’s hard work to peel off the thick skin as the roots are often imbedded in the flesh, but you’ll find a strong knife with a […]
This is such a great curry … you can centre a meal around it.