Winter Ginger Honey Pudding with butterscotch sauce

If there’s one delicious way to hot up a cold  winter’s night and sweeten the family it’s with this delicious ginger honey pudding from regular contributor AJAY ZALTE, executive chef at Waipuna Hotel and...

French tarragon chicken with crispy little potatoes and a citrus rocket salad

Roller coaster weather over the spring/summer of 2015/2016 proved a blessing for Hawkes Bay’s Sacred Hill winery which ultimately produced a soft-textured 2016 Reserve Chardonnay featuring citrus, and stonefuit flavours with an added touch...

Ginger a winner

Nuts though the concept may be, this spice is rather nice (and good for us) despite its awkward looks. The root of the ginger plant (or Zingiber officinale) is from the same family as turmeric...

Chickpea Curry with Pumpkin and Baby Spinach

Many a cookbook has been proclaimed ‘the best ever’ but one recipe book has been officially named best “Health and Nutrition” cookbook in the world for 2016 at the Gourmand World Cookbook Awards, held...

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...

Beef short rib With beetroot pappardelle pasta

Whether warming in winter or scintillating in spring, when it comes to delightful dining, the hot shot chefs at Napier’s Mission Estate know how to dish up fantastic fare! What’s more, they are generous enough to...

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...

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...

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...

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...
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