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
Articles—
Books
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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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Recipe | Roasted Red Capsicum, Smoked Paprika & Tomato Soup
Belinda Jeffery is a food writer, cookbook author and one of Australia’s most loved home cooks.
This delicious soup has the most wonderful rich colour and intense flavour, and you can feel it doing you good as you eat it.
Recipe from In Belinda’s Kitchen by Belinda Jeffery
How to: Create a Thriving Edible Backyard — Kath Irvine
Kath Irvine is a renowned organic gardening and permaculture expert and author. Through her writing and consults, she helps people create productive, beautiful and, most of all, easy gardens.
In this interview, Kath shares her gardening wisdom, including the importance of starting small, slowing down, taking notice and following your intuition.
Planting in Guilds: Permaculture Guild Combos
A guild is a team of plants that support, protect and nourish each other, working together for the benefit of all. A guild creates stability and best health because the variety of plants above brings a variety of roots and soil life below. The carefree, wild look belies a carefully crafted, low maintenance, smart garden.
Words by Kath Irvine, from The Edible Backyard
Christall Lowe: Our life of kai
Christall Lowe (Ngāti Kauwhata, Tainui and Ngāti Maniapoto descent) is a Manawatū-based food stylist, photographer and recipe developer. In this interview Christall shares what was behind the creation of her book — Kai: Food Stories & Recipes From My Family Table, along with stories of her wider family’s plentiful edible garden, and the effect of nature has on her creative practice…
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Recipe | Pretty Slaw with Pomegranate & Beetroot
This slaw makes a regular appearance on our catering menu and is a nice easy slaw to whip up for a large gathering or a festive feast.
Recipe from RIPE: Thought for Food
Recipe | Green Soba Noodle Salad
A bountiful vegan salad loaded with greens, this salad can also be served up warm as a meal.
Recipe from RIPE: Thought for Food
Zoë Field’s flower-filled life | Field of Roses
Zoë Field of Field of Roses runs a flower farm and floral design studio with her mother, Sue Field, just outside of Gisborne, New Zealand. Inspired by her flower-filled life, Zoë has released her debut book that celebrates the joy and beauty of flowers throughout the seasons.
Read an excerpt from the book: Lost & Found and learn about Zoë’s life as a flower farmer and florist —
Recipe | End-of-Summer Chow Chow — by Christall Lowe
This recipe is a great way to use up all the veges in an exploding garden, or veges that are cheap to buy at the end of summer. Anything goes, really, as long as you get the base right.
Recipe by Christall Lowe, from Kai
Recipe | Feijoa Ice Cream — by Christall Lowe
During the height of feijoa season in autumn, feijoa icecream is a delicious way to use up some of the fruit!
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Feijoa Ice Cream Recipe by Christall Lowe, from Kai