Purple is grape, green is best!

Come summer many Kiwis and visitors are sure to find their way to the cellar doors of New Zealand’s wineries. While there is a multitude to chose from, the Peter Yealand Estate in Marlborough...

Where the wild dishes are… Seafood Chowder

There’s no need to leave the safety of our kitchens to take a walk on the wild side, thanks to Angelo Georgalli! One of New Zealand’s wildest chefs is back in the game with...

Grilled peaches with honey and pistachio syrup

The Prahran Market in Melbourne isone of editor, Helen Perry’s favourite food destinations when visiting this beautiful city. The fresh meat and produce, pasta and deli treats never fail to thrill and the market’s emphasis...

Sambal Suzy packs a punch

Freshly crowned with accolades from top critics, one fiery condiment is making waves in the Kiwi culinary world. NATALIE BRITTAN’s taste buds are still tingling from an encounter with the spicy sensation and its local...

Cured duck

If your goose isn’t cooked come Christmas, there is a cure. However, as good things take time (up to eight months in this case), it always pays to think ahead! Thanks Scarecrow head chef, Damian...

Blackcurrent and Manuka & Lemon Blissballs

Christmas bliss can continue year round thanks to this recipe from Crown Range Cellar. INGREDIENTS: • 1/2 c raw (natural) almonds • 1/2 c Medjool dates, pitted • 1/4 c shredded coconut or coconut chips • 3 tbsp New...

Chocolate perfect partner

Prahran Market in Melbourne is one of editor HELEN PERRY’S ‘must visit’ places whenever she is in Melbourne and after a recent visit there she thought she would share the market’s in-house chocolatier Tad Lombardo’s favourite...

Italian Meatballs with Tomato Sauce

This Italian Meatball recipe is easy to throw together for family and friends leaving you with added time to spend outdoors enjoying the warm sunshine as it begins to make its presence felt. A truly...

Spiced nashi Muffins

Makes 12 average size muffins INGREDIENTS • 1 cup self-raising flour • 1 cup rolled oats • 3/4 cup brown sugar • 2 tsp mixed spice • 2 tsp cinnamon • 1/2 tsp ground cloves • 1/2 tsp baking soda • 1/2 tsp...

Panfried tarakihi with Maori (Taewa) purple potato, cauliflower, green peas and lemon butter sauce

There’s nothing quite like a fishy ‘tail’ presented on a relaxed summer’s evening to bring cheer to the family and this version from EastLife contributor AJAY ZALTE, executive chef at Waipuna Hotel and Conference...

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