Our Food
Mint & rose rocky road
This rocky road is as pretty as it is tasty. I had fun decorating mine with sprinkles that I found at Spotlight and rose petals from my garden that I dried especially for the occasion. I thought the colours worked so beautifully together. Have some fun and get creative when decorating yours!
Plum & ginger chutney
Roasting this chutney in the oven means that you no longer have to slave over a hot pot. Instead, you can tend to other things as the plums, ginger and chilli slowly come together to form this rich, velvety chutney.
Chocolate, cranberry & cashew muesli
This recipe can easily be doubled to make twice as many Christmas gifts. Lovely packed into jars and tied with a ribbon and gift tag. Loved by teachers, uncles and aunts, and employers alike!
Parmesan & chilli crackers
These crackers are incredibly morish and if you don’t watch out you’ll eat half the batch before they have even cooled down!
Cinnamon maple glazed nuts
These nuts are deliciously crunchy, cinnamon spiked and just sweet enough. If you like things a little spicy then add in a teaspoon of chilli flakes to the sugar mix.
A mitey good spread
While many people dream about another life, this pair of Auckland food retail experts turned their idle thoughts into a breakfast spread, took it to market and now have a fast-growing food brand.
Caring for cast iron
Kate and Levi Slavin have taken a ‘dying art form’ and given it a new lease of life with their cast-iron cookware collection.
Recipe: Sausage, Caramelised Onion & Lemon Aioli Open Sandwich
The humble sausage in bread is elevated to new heights in this recipe. The staples – bread, sausage, onions, are all present to which I have added a lovely lemony aioli and zingy rocket leaves. Simple yet utterly delicious. Double, or even triple this recipe to feed an army.
Barbecue Beef Brisket with Coleslaw & Pickled Red Onion
This version of barbecue sauce is made without store-bought tomato sauce, which is replaced instead with canned tomatoes and extra spices. Brisket is a wonderful cut of meat and here it is slow-cooked in barbecue sauce until tender then thinly sliced and served piled into soft buns with coleslaw and pickled red onion.
Recipe: Braised Potato & Spinach with Eggs
This is a simple, yet elegant dish. Onions, potatoes and spinach are gently braised in butter, before eggs, and a lemon and Parmesan cream are added in. It is one of those dishes that works for breakfast, lunch or dinner and is delicious served with some sourdough bread on the side.
Recipe: Rhubarb & Ginger Shrub
Shrub is a fruit syrup made using vinegar and sugar. The rhubarb in my garden is thriving at the moment and makes the most beautifully blushing pink drinks. Here it is combined with warming ginger which goes so wonderfully in this refreshing spring drink.
Recipe: Lemon Layer Cake
This cake is the prettiest shade of sunshine yellow and will impress guests with its lovely lemon flavour and not-too-sweet sour cream icing. Decorate with soft yellow or white flowers.
Cheers to Spring
Christchurch foodie and lover of all fine wines and delectable cocktails, Tom Newfield, inspires us to try something new in our favourite cocktail glass as he raises a toast to the vibrant flavours of spring.
Recipe: Pear and Cardamom Shortcake
This cardamom-scented shortcake is absolutely delicious and is sure to be devoured by kids and adults alike. It is light and buttery and the cardamom in the shortcake batter pairs perfectly with the lemon-spiked pear filling.
Recipe: Spiced Tea
Easy to make and full of flavour, this tea makes a fantastic afternoon brew best enjoyed with something home-baked and in good company. It also makes a wonderful present. Mix up a batch or two now and come Christmas they will be full-bodied and ready for gifting.
Recipe: Apple Crumble Pancakes
Granted these pancakes have a few steps to them, but prepare the batter and the crumble the night before and you’ll just have the pancakes to cook and apples to fry and pretty soon you’ve got breakfast fit for a queen!
Recipe: Brussels Sprout, Apple and Chilli Slaw
I love a good apple-spiked slaw and this one is taken to new heights with the addition of crunchy salted peanuts, black sesame seeds and red chilli. It makes a lovely big salad, perfect for wowing friends and family at your next potluck dinner.
Recipe: Yoghurt Flatbread with Olives, Feta & Red Onion
Homemade bread studded with feta, red onions, olives and rosemary.
Recipe: Peach Bellinis
This summery cocktail is often made with uncooked pureed fruit, but roasting the peaches develops their flavour and adds an extra sweetness.
How to make the most out of an eggplant haul
Nothing absorbs flavours like eggplant. Jenny Garing shares her tips to get the best out of this peculiar purple vegetable.
Recipe: Courgette, Currant & Pine Nut Salad
This salad is quick and easy to prepare, as beautiful to look at as it is to eat.
When the growing gets tough
As climate change impacts the supply of certain foods, it’s going to become increasingly important to rely on unlikely alternatives.
Recipe: Tomato, Spinach & Basil Rolled Eggplant
These rolled eggplants are a delicious starter on their own or can do double-duty as a side.
Recipe: A picture-perfect (but veggie-packed) garden cake
This garden cake celebrates any of the fruits and vegetables that are in season or lying around.
Recipe: Lamb Biryani & Crunchy Filo Rosettes
Nothing takes me back home more than eating this delicious dish with its fragrant layers of saffron rice, fried onions and flavourful curry
Why nashi pears should be top of your list
Whether you add it to a fruit salad, or use it to tenderise your steak, nashi is a great addition to every garden and kitchen.
Nicola Galloway: Sourdough Hot Cross Buns
These hot cross buns, laden with complex flavours and subtle spices, require a little more TLC – but they're worth it.
Taking a shot on organic produce
Rhona MacKenzie’s life as a drinks manufacturer started when she bought a lemon.
Recipe: Baklava Cheesecake with Orange Blossom Syrup
Nothing beats the flavours of a gorgeous baklava — think orange, saffron, honey and pistachios.