Marinated in fragrant Indian spices this lamb is meltingly tender and pairs perfectly with the tamarind chutney-spiked yoghurt and fresh coconut chutney. Spice paste 2 teaspoons turmeric 1 tablespoon ground cinnamon 1 tablespoon cumin seeds 1 green chilli, roughly chopped 1 tablespoon ground coriander 1 large thumb ginger, peeled and chopped 6 cloves garlic,
Photography by Sarah Tuck Desserts don’t come easier than this delicious creation and who doesn’t love a simple stir together recipe. Make sure you don’t over bake it, better a bit under so it’s all tender with melty chocolate. ¼ cup sunflower oil ½ cup coconut sugar ¼ cup
Photography by Sarah Tuck. Taco are always a hit at my house and this delicious avocado sauce pulls everything together. Sometimes I make it and serve it with taco chips as a fabulous dip. 1 large avocado 1/3 cup packed coriander leaves, roughly chopped, plus extra to serve ¼
Photography by Sarah Tuck 940ml vanilla bean ice cream (I used Lewis Road Creamery Three Vanillas Ice Cream) 40 grams crumbled meringues 1 cup lemon curd waffle cones, to serve Equipment: 1.25 litre-capacity freezer-safe container. Remove the ice cream from the freezer and leave to soften for at least 25 minutes.
Photography by Sarah Tuck If you really can’t squeeze in another course after dinner, how about a drink for dessert? These espresso martinis are a total party starter – you have been warned! ice cubes 200ml vodka 100ml freshly brewed espresso 100ml Kahlúa 4 coffee beans, to garnish Half-fill a cocktail shaker
Photography by Sarah Tuck Summer means salads and yours will be dressed for success with this flavour-packed lineup. Asian Dressing (gf) ¼ cup each fish sauce and lime juice 1 tablespoon water 2 teaspoons brown sugar 1 clove garlic, crushed 1 long red chilli, thinly sliced Whisk the fish sauce, lime juice, water,
Photography by Sarah Tuck 940ml vanilla bean ice cream (I used Lewis Road Creamery Three Vanillas Ice Cream) 395-gram tin caramel condensed milk 180 grams crumbled gingernuts waffle cones, to serve (optional) Equipment: 1.5 litre-capacity freezer-safe container. Remove the ice cream from the freezer and leave to soften for at least
This has become such a popular part of Christmas brunch my nephews come running in the door each year, yelling, “Is there bircher muesli?” 1 cup wholegrain oats 2 cups rolled oats 1½ cups Greek yoghurt (plus extra to serve if desired, I used Piako natural) 1 cup milk 2 cups
Photography Sarah Tuck The head chef bringing Māori roots to restaurant plates. Tucked within the historical walls of what was once a nunnery is restaurant Ada, which is now entering a new chapter championing Aotearoa’s cuisine. With locally sourced ingredients, traditional Māori cooking methods, and a team filled
Featuring Brown Brothers Moscato Strawberries & Cream. Ingredients 4 fresh strawberries (sliced) 2 tablespoons of strawberry jam (50gms) Fresh cream (120gms) Mascarpone (100 gms) 6-8 ladyfingers Brown Brothers Moscato Strawberries & Cream (100ml) Method Whisk the fresh cream and jam until slightly thickened Add Marscapone and whisk until stiff peaks form In a deep bowl, dip
