Passion for cakes
For Emelia Jackson, baking is meditative - the repetition of measuring, creaming, folding, scraping brings her calm.
Recipes
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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.
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Ricotta gnocchi with quick tomato and basil sauce
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Ricotta gnocchi with quick tomato and basil sauce
Soft, light ricotta gnocchi are one of those quiet wins in the kitchen.
Apple season
Apple season
Celebrate apple season with puff pastry dumplings, writes Nigel Slater.
Cooking that sparks the feeling of home
Cooking that sparks the feeling of home
Elizabeth Hewson decries perfection when it comes to simple, comforting family cooking.
Radish butter with toast
Radish butter with toast
Peppery radishes don’t need much. Grated and folded through good butter with lemon and a whisper of anchovy, they turn into something unexpectedly good. Serve at room temperature, thickly spread on...
Season's eatings
Season's eatings
Autumn is the perfect season to focus on a fresh approach to eating, write the folks at Love Food Hate Waste.
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Harnessing the feel-good factor
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Harnessing the feel-good factor
On the eve of Easter, award-winning bon bon maker Nel Vincencio returned to Dunedin to show how he makes his dairy-free chocolates.
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Feasting with your eyes
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Feasting with your eyes
After Christmas, Easter is Annabel and Rose Langbein's favourite food holiday.
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Home-made tomato passata
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Home-made tomato passata
There’s something deeply satisfying about lining up jars of your own passata, simple, honest and ready to carry you through the cooler months.
New ways with plums and cucumbers
New ways with plums and cucumbers
Helen Graham serves up clever ways to use plums and cucumbers.
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Corn fritters with bacon, lime cream & hot honey
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Corn fritters with bacon, lime cream & hot honey
This corn fritter recipe is easy to make and jazzed up with all the extras you might find at your local cafe but easily put together at home over a long weekend.
Recipes
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Courgette and carrot fritters
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Turning to Spain as the cold comes
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Relaxed Anzac weekend eating
