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I had mashed potatoes the other night - they were divine.
That is the wonderful thing about the change of seasons - we get to experience a range of foods we haven’t eaten in months, as well as enjoy the last of summer’s bounty.
It is also a chance to dust off those comfort foods. Oats are one of those foods that really come to the fore as the weather cools.
Alison Lambert’s a fan of the humble oat, creating a plum crumble slice perfect for an autumn outing.
She has also created the perfect Good Friday dinner, if you observe eating fish on that day, with a hearty seafood stew or, if feeling a bit more casual, fish finger sammies might hit the spot.
For those country dwellers who have access to rabbit, Alison has also shared her favourite finger-lickin’ good recipe for crumbing it.
Joan Bishop’s chocolate cake with whisky drizzle is a must-make if you are entertaining this Easter. Dark and fudgey, it will satisfy your chocolate cravings, as will Stephanie Peirce’s Black Forest bite recipe for those who prefer raw treats.
She is also making the most of Central Otago’s bounty, with a warm potato salad and stonefruit tart.
Wine writer Mark Henderson has taken one for the team, tasting some of Central Otago’s best pinot noirs for us as the region gets ready for its 2021 harvest.
Funnily enough, he rates them all very highly.
Last, but certainly not least, we could not go without a hot cross bun recipe. Alison Lambert has created a giant hot cross bun. Yes, I kid you not.