Fresh, fragrant and downright pretty, edible flowers add character to a plain green salad. Yes they do!
Category: Spring
Crushed Peas with Feta & Chervil
Off to the bakery you go for this recipe to get well-made bread that grills to an audible crunch, but doesn’t cut your mouth with dry sharp fragments.
Quick Lemon Curd
Easy when you know how – just use the right lemons!
Warm Carrot Salad with Mustard Vinaigrette
Keep them crunchy.
Peas with Pancetta
Peas with little salty nuggets of pork belly. Whoop. Whoop.
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.
Salmon Salad Bowl
Looks good enough to eat.
Spring Salad Bowl
Time to feast on a bowl of goodness.
How to prepare an artichoke – it’s easy!
It’s primal … it’s messy … but the rewards are worth it.
Asparagus & Toasted Hazelnuts
Whoa! Hazelnuts and asparagus? Yup.
Shared Kitchen Spring Cooking Class
Who has time to make sugared rose petals? I do. Come along to the cooking class and I will make them for you.
Vegetable Tray Bake & Tahini Yoghurt Sauce
Colour, crunch and good taste, and good for you. Yep, you can pig out on a tray of baked vegetables.
Witloof & Tangelo Salad
Crunch, juice, colour, taste – one of those !!!WOW!!! salads.
Pan-fried Chicken Salad with Grapes, Almonds & Raspberry Vinegar
Pan-fried chicken, grapes and almonds with a raspberry vinegar dressing sounds like summer to me.
How to make a feast with leftover roast chicken
Oh glory be! Sourdough bread stacked with leftover roast chicken and scrumptious salad!