Marinated Mushrooms
These are our favourite preserved mushrooms from way back – the ones we made commercially and provided to Air NZ’s Koru lounges.
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These are our favourite preserved mushrooms from way back – the ones we made commercially and provided to Air NZ’s Koru lounges.

Brunch or lunch, scrumptious with baked tomatoes and crusty bread. Add a snarler or two if you must.

Nutty, spicy, and slightly chewy.

This is a great supper dish for two or three people (you can squeeze in an extra egg). Be warned that eggs go from nearly set to firm yolks in the blink of an eye.

A great family after-school loaf … dare I say it, it’s ‘healthy’!

Blackberries give off a pretty pink juice. Use ready-made quality pastry for speed.

Here’s a tasty fish dish from the new cookbook Take me To Spain.

Caaaarrrr-unnccch! say no more.

Tender fall-off-the-bone chicken in a rich, coconutty cardamom sauce.

Plums and almonds and flaky filo. Oh yeah.

Hot work, hot oil, hot hot hot! Dinner cooked in 7 minutes.

Once you start a jar, you won’t stop until it’s all gone!

Soak up the late summer harvest with ratatouille-stuffed tomatoes.

Easy-peasy way to make quince paste.

Smoked paprika and lime engage with the other ingredients here in some mysterious alchemy to produce a complex and totally wonderful flavour.

There are so many options with these ingredients. Just get cookin’ them!

Cabbage with the X-Factor.

Should you have leftovers, cook until golden in sizzling butter and sprinkle with more grated parmesan. Woo-hoo!

Schnitzel and sherry and sizzling equals a tasty supper!

Easy, tasty meal for one or two.

This is an OMG dish! (It’s Sooooo delicious!) Look for fabulous outdoor tomatoes at farmers’ markets … unless you are lucky enough to have your own.


Chill out with a Watermelon Slushy. Add gin if you must.

Bland or dry potato salad is a bore. Toss gently with the dressing while the potatoes are still warm so they absorb the flavours.
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