Recipe | Spring goodness bowl
Use this salad recipe as a base to make it your own with whatever spring veg you have on hand from the garden or your local market. This time Alby Hailes has opted for broccolini and Brussels sprouts.
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Recipe
Experience the satisfaction of turning your homegrown fruit and vegetables into something delicious! Browse our collection of seasonally-inspired recipes packed with produce from your thriving edible garden.
Recipe | Pistachio & fennel dukkah
Bringing the crunch, flavour and fun to any meal, this nutty green dukkah by Alby Hailes is perfect for sprinkling over everything – on top of salads, meats, pasta, eggs, hummus, or avo on toast.
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Recipe | Spring goodness dressing
This vibrant and feel-fantastic dressing by Alby Hailes is packed with plant-based goodness, with seasonal avocado, spinach and bright herbs blitzed with punchy lemon, garlic, capers & mustard for a creamy, zingy dream.
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Recipe | Lemon Curd by Mint Cakery
A classic and mouthwatering lemon curd recipe by Michelle Morfett of Mint Cakery.
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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 | 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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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
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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