The spice of kitchen life
The spice of kitchen life
Masala is a whole different way of experiencing food.
Playing with texture
Playing with texture
These rich and rustic vege-forward dishes celebrate pleasing textural ingredients and contrasts of spices and seasonings, writes Helen Graham.
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Salad days bring fresher flavours
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Salad days bring fresher flavours
As the days get longer and we look ahead to spring, now is often the time of year when we start craving fresher, lighter flavours.
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Lemon and bean spaghetti
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Lemon and bean spaghetti
New Zealand lemons are juicy, bright and bring a sharp, fresh flavour that works perfectly in this pasta.
Real food made well
Real food made well
Sarah Pound wants families to explore the "vibrant world" of healthy eating.
Think. Shop. Store. Waste less
Think. Shop. Store. Waste less
Love Food Hate Waste reminds us that behind every piece of produce is a story.
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Honey-glazed grapefruit loaf
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Honey-glazed grapefruit loaf
This is a no-fuss loaf of grapefruit and honey, baked until golden and finished with a tangy glaze.
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Mediterranean mindset
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Mediterranean mindset
While we wait for spring to do its thing, Jo Elwin's off to the Mediterranean; no long-haul flights required, just a change of mindset and some new ingredients.
New spin on bush classics
New spin on bush classics
As glimpses of nicer weather appear on the horizon, many of us start planning our next camping trip or outdoor adventure.
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Nourish and flourish this spring
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Nourish and flourish this spring
Yes, we made it through another winter!
Following in family’s footsteps
Following in family’s footsteps
Anne Cameron shares some nice and easy family recipes from her new book Just a Mum’s Kitchen.
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Thyme roasted rhubarb and custard tart
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Thyme roasted rhubarb and custard tart
Spring is here - although, we really didn’t have a bad winter this year in Dunedin. But it’s always worth celebrating the arrival of spring.
Classic mai tai with a twist
Classic mai tai with a twist
Olivia Galletly in the The Hungry Cook included this classic cocktail in the book, saying “it’s sweet, bright, almond-y and dangerously moreish".
24 dinners for $24
24 dinners for $24
There is no denying we’re in a cost-of-living crisis.
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Quick pumpkin dal makhani
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Quick pumpkin dal makhani
Dal makhani is a much-loved North Indian dish made with black lentils and kidney beans, slowly cooked until creamy and full of flavour.
For the love of gluten-free fare
For the love of gluten-free fare
Learning to live with coeliac disease and live happily for Melanie Persson is very much about the sense of community that comes from making and sharing food.
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The why of the pie
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The why of the pie
Judging the inaugural Arrowtown Lifestyle Village Pie Competition was a heart opener that made Fresh columnist and cook Jo Elwin think: Are we are losing the point of pies?
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Classic apple tarte tatin
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Classic apple tarte tatin
Apple tarte tatin is a French classic - sweet caramelised apples topped with golden, flaky pastry, then flipped to serve.
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Garlic prawn vermicelli noodle salad
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Garlic prawn vermicelli noodle salad
This prawn and noodle salad is always a hit for an easy weekend lunch. It’s fresh, vibrant and so tasty.
Baking treats as ‘postable love’
Baking treats as ‘postable love’
Sweet baking is Tilly Pamment’s love language. The Australian food writer, photographer and stylist has written a book dedicated to bite-sized "beauties".
