Beef cheek in Tokyo Dry – with bonito, charred pickled onions and pickled red...

  To the culinarily challenged, fusion cuisine can be created simply by stopping off at both McDonalds and Pizza Hut on the way home. However, to The Grove’s head chef, Josh Barlow, bringing two different styles...

Al Brown’s Smoked Duck Breast, Mandarin, Cranberry & Cashew Salad

While hunters may be able to leave the cooking to the professionals, those who are less game to raise a gun can still conjure up a sure-fire duck dish at home, thanks to this...

Farrah’s quesadillas

When asked what’s for dinner, some may say quesadillas, others will say tortillas but, often enough, they’ll both involve Farrah’s wraps. These versatile wraps can be enjoyed with almost any mix of fillings our hearts...
Recipe Sardines with eggplant and tomato ragout

Sardines with eggplant and tomato ragout

Many a member of our team has sampled the delightful fare at Napier’s Mission Estate. However, as we can’t all head down to the Hawkes Bay every month, here’s a tempting taster of what awaits...

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...

Zhoug Summer Salad Bistro Fillet

Looking to put a little zing into those summer/autumn lunches? Then try a little zhoug! Thanks to Chef Graham Brown and the good folk at Duncan NZ Venison for sharing this cracking recipe.   Ingredients: • 6-700 grams Bistro...

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...

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...

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...
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Auckland, NZ
broken clouds
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64 %
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13 °
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Wed
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