Back to Blog

Mango & Crab Stack

If fresh crab meat is unavailable, use frozen or canned crab meat. Dressing: 3 tablespoons lemon juice6 tablespoons extra virgin olive oilflaky salt and freshly ground pepper to tasteStack: 300g crab meat or 2 x 170g cans crab meat, drained1/2 cup finely diced peeled and seeded cucumber1/2-1 teaspoon finely diced chilli20 each: coriander leaves, mint leaves, sliced2-3 tablespoons mayonnaise1 ripe mango, stoned, peeled and thinly slicedbaby salad leavesWhisk the dressing ingredient...

Kickback with Kikorangi Bruschetta

Onion marmalade: 2-3 tablespoons rosemary-infused canola oil eg Laughing Frog2 large onions, finely sliced2 tablespoons brown sugarsalt and pepper to taste2-4 tablespoons balsamic vinegarBruschetta: 4 generous slices ciabatta bread4-5 tablespoons garlic-infused canola oil125g Kikorangi blue cheese2 small juicy pearsfresh herbs or watercress to garnishTo make the onion marmalade, heat the oil in a non-stick frying pan. Add the onions and cook over low heat until softened. Stir in the br...

Gazpacho

2 x 400g cans tomatoes in juice, roughly chopped4 cloves garlic1 large red pepper, chopped1/2 cup basil leaves1/4 cup extra virgin olive oil2 tablespoons red wine vinegar1 cup each: stale French bread cubes, chilled tomato juiceTopping: 1 each: red pepper, onion, tomato1 cup toasted bread croûtons6 basil leavesfreshly ground salt and pepper to tastePlace the tomatoes and juice, garlic, red pepper, basil, olive oil, vinegar and bread cubes in a bowl and refrigerate for several hours or over...

Chilli Mussel Fritters

300g marinated mussels1 large shallot, chopped1 -2 teaspoons diced red chilli2 tablespoons each: chopped parsley, coriandersalt and pepper to taste2 eggs, separated1 green pepper (capsicum) seeded and finely diced1/4 cup each: self-raising flour, milkoil for fryingDrain the mussels and place in a food processor. Add the shallot, chilli, herbs, seasonings and egg yolks. Blend, until fairly smooth.Remove to a bowl. Stir in the green pepper, the flour and milk. Mix well.Beat the egg ...

Cheese with Toffee Topping

1/2 cup white sugar1 tablespoon golden syrup3 tablespoons water2 x 125g rounds Brie or Camemberta selection of berries, fresh or dried fruit and/or nutsTo make the toffee, place the sugar, golden syrup and water in a large, heat-proof bowl suitable for the microwave.Microwave on high power for 1 minute. Stir to dissolve the sugar. Continue to cook for 2-3 minutes, until when a little of the toffee is dropped into cold water it turns solid. Cool the toffee for 1 minute.Meanwhile, stack the cheese...

Bread & Tomato Soup

Best served freshly made. 1/2 cup olive oil3 cloves garlic, crushed6 cups cubed day-old white bread (crusts removed)2 x 400g cans diced tomatoes4 cups tomato juice4 basil leaves, slicedfreshly ground salt and black pepper to taste1-2 teaspoons red wine vinegar Heat the oil in a large saucepan over low heat. Sauté the garlic, until just fragrant. Add the bread, stirring until all the oil is absorbed and the bread slightly toasted.Add the tomatoes, juice and seasonings. Bring to a simmer. Cook on...

Venison Spoons

400g Cervena venison medallionsfreshly ground black pepper to taste2 tablespoons olive oilSpicy Salsa: 1 small avocado, stoned, peeled and diced1 tablespoon lemon juice1 large tamarillo, peeled and diced2-3 tablespoons chopped coriandersalt and pepper to tasteTabasco Sauce to taste Sprinkle the venison with black pepper. Heat the oil in a non-stick frying pan. Pan-fry the venison for about 2-3 minutes each side. Remove from the pan and tent with foil.  Place the avocado in a bowl and sprin...

Warm Marinated Olives

1 orange2 teaspoons fennel seeds1 teaspoon whole cumin seeds1/2 cup extra virgin olive oil1 teaspoon chilli flakes3 cups canned green olivesThinly peel the orange and julienne the rind. Squeeze the juice.Place the fennel and cumin seeds in a heavy-based saucepan. Heat for about 1 minute to release the flavours. Add the orange peel and juice, oil, chilli and olives. Stir over the heat until the olives are warm.Serves 8-10.Tip: These olives can be stored in a screw-top jar in the refrigerator...

Söderberg Home Block Single Vineyard Pinot Noir

Jan writes:My husband and I are lucky enough to live on prime pinot noir land. We're surrounded by vineyards and are particularly proud to have the award-winning Söderberg Wines' pinot noir vineyard next door. We enjoy this wine with a variety of dishes including: goat's cheese and mushroom salad, pinot noir poached salmon, saffron paella & chorizo, rare-roasted lamb, wild pork casserole — and cherry pie.Söderberg Wines is a small family boutique winemaking enterprise. The soul of the wi...

Afghans

The icing on these Afghans is ganache — a mixture of dark chocolate and cream.250g butter, softened3/4 cup caster sugar1 1/2 cups flour 1/2 cup dark cocoa powder1 1/2 cups cornflakesChocolate Icing: 1/2 cup cream200g dark chocolate, finely chopped20-21 walnut halves...

Hector's Restaurant

Heritage Auckland 35 Hobson Street, Auckland(09) 979 7434www.heritagehotels.co.nz I recently stayed at the Heritage Auckland and savoured a ‘raw’ experience. Hence, my first ever breakfast review. Yes, executive chef Jinu Abraham has been developing an exotic selection of raw breakfast goodies serving up his philosophy that what you eat really should be good for you. While he’s an avid exponent of the benefits of vegan and vegetarian delights, he also serves stylish traditional breakfasts ...

Diabetic Muesli

There are few commercial mueslis suitable for diabetics on the supermarket shelves. Check you keep to the recommended serving size.4 cups rolled oats1/2 cup each: desiccated coconut, sultanas, craisins1 cup flaked almonds2 cups each: rye wholegrain flakes, bran flakes1 1/2 cups wheatgerm1/3 cup sunflower seedsCombine all the ingredients and store in an airtight container.Makes just over 10 cups.One third of a cup equals 1 serving....

Mint Jelly

This is a microwave recipe although you can also cook it conventionally in a saucepan. Make a jelly bag from a large piece of double muslin. Attach each corner with string or rubber bands to the legs of a small, upside-down stool to make a 'bag'. Place a bowl underneath to catch the juice.1kg crisp cooking apples1 large bunch fresh mint600ml water300ml white vinegar2 tablespoons lemon juice500g sugargreen food colouring, optionalWash the apples and mint. Chop the apples coarsely, including the c...

Saffron Bread Pudding Muffins

A makeover of the muffin. Delicious served with coffee or as a dessert.1/8 teaspoon saffron threads2 tablespoons hot water10 slices toast-thickness white bread1 cup each: cream, milk4 large eggs, lightly beaten1/3 cup white sugar1 teaspoon vanilla essence75g butter, melted1/3 cup standard flour1 1/2 teaspoons baking powderpinch saltfinely grated rind 1 orange1 Granny Smith apple, peeled, cored and dicedPreheat the oven to 180°C. Lightly oil a 12-hole muffin pan or 12 silicone muffin cups.Soak t...

Superb Deli Topping

This topping complements numerous vegetables especially asparagus, courgettes, broccoli, beans, cabbage and Brussels sprouts.2 tablespoons olive oil4 sundried tomatoes, drained, patted dry and chopped4 each: pitted black and green olives, halved1 char-grilled red pepper, drained and patted dry and sliced1 teaspoon thyme leavesfreshly ground black pepper to taste3 shallots, diced16 stalks asparagus or vegetables of your choiceCombine 1 tablespoon of the oil with the sundried tomatoes, olives, cha...

Rata

Rata Rata Queenstown43 Ballarat Street, Queenstown+64 3 442 9393www.ratadining.co.nz Rata was launched in 2012 in Queenstown, New Zealand by NZ Masterchef judge Josh Emett (he's the friendly one) and esteemed local chef Fleur Caulton. It's tucked away at the top end of the Queenstown Mall and I was expecting a traditional, formal, fine-dining ambience but happily the décor is charming, stylish, relaxed. The interior — with its integrated stone and wood — reflects the Central Otago c...

Spicy Apricot Chutney

2 teaspoons yellow mustard seeds1 teaspoon each: whole coriander seeds, cumin seeds8 black peppercorns2 teaspoons chilli flakes1 star anise2 red onions, quartered2 Granny Smith apples, quartered, cored and peeled5cm piece root ginger, peeled and finely grated1 cup cabernet sauvignon vinegar or similar1kg ripe apricots, halved, stoned and coarsely chopped1 teaspoon each: salt, paprika2 cups sugarHeat the mustard seeds in a small saucepan on low heat until they begin to pop. Remove and place on a ...

Oven-dried Tomatoes

Similar to sundried tomatoes, these delicious treats are excellent served on a cheeseboard, tossed with hot pasta, combined in savoury muffins or eaten 'as is' as a snack. The recipe may be doubled. Pat the tomatoes dry before use and reserve the olive oil for cooking.750g plum tomatoes2 teaspoons each: flaky salt, sugarolive oil to coverCut the tomatoes in half lengthwise and nick out the core at the end of the tomatoes. Place on a large shallow oven tray or baking tray.Combine the salt an...

Festive Meringue Cake

This gluten-free cake can be prepared a day ahead and stored — without the whipped cream — in an airtight container in the refrigerator. It may start to ooze a little but is still delicious. It may also be frozen.70g each: blanched almonds, pistachio nuts100g dark chocolate, chopped50g each: crystallised ginger, red glacé cherries, mixed peel4 room-temperature egg whites1 cup caster sugarPreheat the oven to 160°C. Line a 20-cm spring-form cake pan with baking paper.Roughly chop the...

The Sugar Club

Level 53, Sky TowerCorner Federal and Victoria Streets, Auckland+64 9 363 6365www.skycityauckland.co.nz/rest... New Zealand's celebrity chef Peter Gordon showcased his talents at the first Sugar Club restaurant in Wellington during the 1980s. It became an iconic establishment where he mixed and matched European & Asian flavours. When it was sold in 1989, Peter was persuaded to take his cooking to London where in 1995 the Sugar Club opened in Notting Hill's All Saints Road, followed by the third ...

Indian Strawberry Chutney

To prepare panch phoron, combine 1 teaspoon each of fennel seeds, black mustard seeds, nigella seeds, fenugreek and cumin seeds. Lightly roast in a small frying pan for 30 seconds or until fragrant. Set aside.1kg strawberries1 tablespoon grated root ginger1 cup white sugar1 teaspoon canola oil2 teaspoons panch phoron (from recipe above)1-2 small red chillies, chopped or left whole1/2 cup white vinegargrated rind and juice 1 small lemonWash and hull the strawberries, then cut into quarters or sli...

Light Tropical Fruit & Nut Cake

This light but colourful cake can be made and cut within a few days. Because it is not rich it has a shorter shelf life. I used about 450g of dried fruit in total.1/2 cup each: dried mango slices, dried pineapple pieces, crystallised strawberries, dried pawpaw, glacé red cherries, glaé green cherries, limoncello200g butter, softened3/4 cup caster sugar1 teaspoon vanilla essence2 large eggs, well beaten1 1/2 cups plain flour1/2 teaspoon baking powderTopping: 1/2 cup each: pistachio nuts, b...

Warm Treacle Tart

Based on the recipe from The Ghan.300-400g gluten-free or regular sweet short pastry335g (almost 1 cup) golden syrup2 tablespoons treaclefinely grated rind and juice 1 lemon4 eggs, lightly beaten1/2 cup gluten-free or regular fresh breadcrumbsThaw the pastry, if necessary. Preheat the oven to 200°C.Roll the pastry to 3mm thickness. Line a 22cm flan or tart pan with the pastry. Chill for 30 minutes. Trim the edges. Line the pastry with foil. Fill with baking beans or rice. Bake blind for 15 minu...

Shallot & Cassis Marmalade

This savoury spread is great served with breads, crackers and cheese. Or serve as a side dish to cold meats.2 tablespoons olive oil3 cups (400g) thinly sliced shallots1 teaspoon flaky salt2 tablespoons each: fresh thyme leaves, red wine vinegar2-3 tablespoons crème de cassisHeat the oil in a heavy-based, medium saucepan. Add the shallots and sprinkle with salt. Reduce the heat to low and cook for 30 minutes or until very tender, stirring occasionally.Stir the thyme into the shallots. Remove fro...

Toffee & Potato Crisps Vanilla Ice Cream

Proper Crisps are delicate. Perfect for coating ice cream.4 large scoops French vanilla ice cream1 large cup Proper Crisps in Marlborough Sea Salt, lightly crushed1/2 cup long thread coconut, lightly toasted4 meringue nests, optionalToffee: 1/2 cup sugar1/2 cup waterRefreeze the scoops of ice cream. When hard, roll in the crushed crisps and coconut. Freeze, until ready to serve.To make the toffee, place the sugar and water in a large, microwave-proof glass bowl. Microwave on high for 2 minu...