Recipe | Lemon syrup & blueberry loaf
This loaf recipe from Mint Cakery by Michelle Morfett is loaded with the perfect blend of icings and garnishes. Each flavour packed mouthful will leave you wanting more and more.
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Recipe | Brown butter & caramalised white chocolate tray bake cake
Once you have tried browning butter, you will never be able to go back! This Mint Cakery recipe by Michelle Morfett is one that may take some time and patience to perfect - but it will be sure to impress the masses.
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Recipe | Mediterranean vegetable strudel
A Mediterranean vegetable strudel by chef Wendy Morgan. She also shares a flaky pastry recipe, along with pizza sauce and basil pesto recipes.Recipe from Who Made All the Pies: The ultimate collection of pastry treats for every Kiwi household.
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Recipe | Cauliflower tart
Chef Wendy Morgan shares her Cauliflower Tart recipe, along with a recipe for shortcrust pastry.
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Recipe | Upside-down apple and polenta cake by BearLion
The ease of an upside-down cake is always a delight. If you don’t have apples, any other fruit is welcome.
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Recipe | Garlic potatoes with smashed peas, pecorino, cumin, dill + chilli by BearLion
At the BearLion Deli there was a notebook in which any of the staff could jot down a favourite salad of the week. Here’s one that made the cut.
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Flavours From My Italian Kitchen Garden: Bri DiMattina
Recipe developer and gardener Bri DiMattina’s book, Nostrana, sets out to rekindle the joy of the home garden and kitchen. Nostrana means homegrown, ours; growing food with the intent of sharing it with others.
In this interview Bri shares her keys to starting and enjoying the edible garden journey —
Recipe | Zucchini Arancini
If you are seduced into planting lots of zucchini, unsurprisingly you will have lots of zucchini to use up — this is for you.
Arancini are Sicilian and southern Italian, and a similar recipe in Rome is called suppli. This version, made purely from grated zucchini, is a uniquely New Zealand garden version.
Recipe by Bri DiMattina, from Nostrana
Recipe | Polenta & Corn Fritters
This corn fritter recipe has been one of Bri DiMattina’s family’s favourites for years. It is easy to sub in any other vegetables. Once fried, the ‘crust’ tastes a lot like popcorn, and then it’s just full of goodness.
Recipe by Bri DiMattina, from Nostrana
Recipe | Tomato Sauce — by Bri DiMattina
Bri DiMattina’s great-grandmother’s tomato sauce recipe, from Napoli. It’s one of those sauces that gets better as it ages. A bottle of this is pure gold.
Recipe by Bri DiMattina, from Nostrana
A Beginner’s Guide to Foraging — A Forager’s Life
Helen Lehndorf is a life-long forager and Manawatū-based writer. In Helen’s latest book, A Forager’s Life, she seamlessly weaves memoir with foraging principles, practices and recipes. It’s an intimate story and a promise that much can be made of the world around us.
Here you’ll find a snippet from Helen’s helpful appendices: A beginner’s guide to foraging.
Words from A Forager’s Life by Helen Lehndorf
Recipe | Spinach, Leek, Zucchini & Feta Bake
This is one of those lovely mix-and-match dishes where you can use up all sorts of vegetables, herbs and odds and ends of cheese that happen to be lurking in the fridge. Recipe by Belinda Jeffery.
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