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Heart and belly fillers
Jo Elvin shares some winter recipes from her pop-up lunches at Bannockburn’s Desert Heart vineyard with owner Jane Gill.
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Budget-friendly savoury oats are worth trying
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Budget-friendly savoury oats are worth trying
Oats can be super versatile, high fibre, budget friendly and healthy when made without the adding of dairy or sugar.
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Leek and feta pie
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Leek and feta pie
A simple pie with memories of the flavours of Greece.
Autumn yearnings
Autumn yearnings
These tarts are a rhapsody in blue cheese and dry-cured deli delights, writes Nigel Slater.
Low key, high on flavour
Low key, high on flavour
Food hailing from the sunny Mediterranean coastline has been placed on a pedestal for decades.
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Radicchio salad with feta, toasted seeds and hot honey
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Radicchio salad with feta, toasted seeds and hot honey
This is the kind of salad that wakes everything up.
Fabulous feijoas
Fabulous feijoas
Make the most of feijoas now, but also plan ahead as their short season will pass, Penelope Maguire suggests.
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Honey and polenta cake with ginger poached feijoas
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Honey and polenta cake with ginger poached feijoas
There’s something about honey cake that suits this time of year.
Make it for mum
Make it for mum
As it is Mother’s Day this weekend, here are some simple, easy recipes the family can make for the special someone in their lives.
Taking the budget out of the chiller
Taking the budget out of the chiller
There’s one simple habit that can make winter life easier, cheaper, and less wasteful: using your freezer well.
Passion for cakes
Passion for cakes
For Emelia Jackson, baking is meditative - the repetition of measuring, creaming, folding, scraping brings her calm.
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Courgette and carrot fritters
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Courgette and carrot fritters
This is the kind of recipe you turn to when there’s a courgette or two needing to be used up.
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Turning to Spain as the cold comes
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Turning to Spain as the cold comes
Annabel and Rose draw inspiration from Spain and its vibrant and fun cuisine.
A slow stir of the pot
A slow stir of the pot
The changing season calls for robust ingredients that will glow on your hob, writes Nigel Slater.
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Relaxed Anzac weekend eating
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Relaxed Anzac weekend eating
Three things I frequent on restaurant menus: ceviche, anything Greek and, for breakfast, baked eggs.
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Fennel and lemon fritters
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Fennel and lemon fritters
Golden, crisp and quietly irresistible.
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Pork and potato pierogi with cauliflower puree
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Pork and potato pierogi with cauliflower puree
Pierogi is a polish dumpling - I first had these during some solo travel around Poland in my early 20s.
Comfort baking for Anzac Day
Comfort baking for Anzac Day
In the spirit of Anzac Day we have a traditional Anzac biscuit recipe paired with new interpretations from Australian chef Helen Goh and New Zealand cook Olivia Galletly.
Shifting seasons: Green bean dal
Shifting seasons: Green bean dal
The last of the green beans take on a little spicy warmth in this comforting dish to welcome autumn, writes Nigel Slater.
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Inspired by pioneer life
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Inspired by pioneer life
This week Jaz Mathisen opens the door on life as a farmer, mother and station cook on the historic North Otago homestead Awakino Station.
