This combination is a classic that doesn’t need to change, it just works.
Parsnips have a flavour quite unlike any other vegetable.
Some combinations just work - and this is one of them.
These pickled limes are tangy, fragrant and packed with punch.
Winter for Dunedin chef Alison Lambert is all about big flavours, comfort ingredients and keeping it interesting and joyful.
New Zealand limes are falling from the trees at the moment.
With the weather being drastically cooler and the evenings shorter, I am wanting comfort food — carbs, stodge and a bit of spice.
If you are outside and the wind is blowing in your direction, you may wonder why you can smell onions?
Persimmons are back in the fruit section. I like to cook them and use the pulp for sweet and savoury dishes.
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 ...
This delightful dessert has layers of tangy stewed apples and caramelised oats nestled in whipped cream. It’s simple, yet satisfying.
This week, Alison Lambert shares a dessert using quinces.
Oats add a comforting, savoury note and partner beautifully with the sweet carrot in this flapjack recipe shared by Alison Lambert.
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...
Steamed puddings seem to be a thing from the past.
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.
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.
Alison Lambert shares a recipe for a tasty tomato tart.
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.
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.