Pear and pastry
This combination is a classic that doesn’t need to change, it just works.
Alison Lambert
Parsnip and thyme soup with hazelnut butter
Parsnip and thyme soup with hazelnut butter
Parsnips have a flavour quite unlike any other vegetable.
Lime and coconut cake
Lime and coconut cake
Some combinations just work - and this is one of them.
Lime pickle
Lime pickle
These pickled limes are tangy, fragrant and packed with punch.
Wonderful winter warmers
Wonderful winter warmers
Winter for Dunedin chef Alison Lambert is all about big flavours, comfort ingredients and keeping it interesting and joyful.
Lime madeleines
Lime madeleines
New Zealand limes are falling from the trees at the moment.
Potato, spinach stuffed breads
Potato, spinach stuffed breads
With the weather being drastically cooler and the evenings shorter, I am wanting comfort food — carbs, stodge and a bit of spice.
Wild onion pakora
Wild onion pakora
If you are outside and the wind is blowing in your direction, you may wonder why you can smell onions?
Baked persimmon with cinnamon and orange
Baked persimmon with cinnamon and orange
Persimmons are back in the fruit section. I like to cook them and use the pulp for sweet and savoury dishes.
Apple cake
Apple cake
This recipe is packed with tangy apples, is dairy-free and has a nourishing wholesome flavour. Serves 10-12500g apples, peeled, cored, diced150g sugar, plus extra for cooking150ml good quality oil ...
Apples with oats and cream
Apples with oats and cream
This delightful dessert has layers of tangy stewed apples and caramelised oats nestled in whipped cream. It’s simple, yet satisfying.
Sticky quince cake
Sticky quince cake
This week, Alison Lambert shares a dessert using quinces.
Carrot and cheddar flapjack
Carrot and cheddar flapjack
Oats add a comforting, savoury note and partner beautifully with the sweet carrot in this flapjack recipe shared by Alison Lambert.
Silverbeet and mushroom galette
Silverbeet and mushroom galette
Galette, or free-forming tarts, are such a delight. They are quick to make and have a more rustic/casual feel. You can mix up the fillings to suit whatever you have at home as the...
Old-fashioned plum steamed pudding
Old-fashioned plum steamed pudding
Steamed puddings seem to be a thing from the past.
Easter loaf
Easter loaf
This Easter loaf is a giant hot cross bun. By making it in a loaf you not only save time and stress, you also end up with a softer, pull-apart-type hot cross bun.
Keeping things simple for Easter holidays
Keeping things simple for Easter holidays
Heading away to the iconic Kiwi bach is Alison Lambert's kind of perfect. It's also a great way to gather and cook from the land.
Tomato tart
Tomato tart
Alison Lambert shares a recipe for a tasty tomato tart.
Classic pickled onions
Classic pickled onions
I am a fan of pickled onions. It was one of those odd cravings I had when I was pregnant and I still go through phases when I want to munch on them, writes Alison Lambert.
Fresh tomato soup
Fresh tomato soup
When making a soup this simple, it is paramount that you use fresh, sun-ripened tomatoes. It is also a good way to use up those tomatoes that are over-ripe.