Lemon curd cheese cake
Everyone loves a lemon cheesecake, writes cookbook author and cake shop owner Michelle Morfett. It’s the safest dessert to make if you’re not sure what to make. It’s light, easy – because you can make it in advance – and so delicious. This recipe serves 12. Ingredients Base • 250g malt biscuits, blitzed […]
Pretty pikelets
Pikelets over pancakes every time. They are just so cute. Perfect to share this spring, this recipe makes 14 to 16. Ingredients • 50g milk • 50g neutral oil • 100g plain flour • 3/4 tsp baking powder • 1/4 tsp salt • 2 eggs • 40g caster sugar • 1 tsp vanilla […]
Peta Mathias’ tarte soleil
Translating to ‘sun tart’ in French, this pastry recipe from Peta Mathias’ latest cookbook is perfect to share between celebrations and the season’s warm rays. One day my friend and I were walking around the antiques fair in Uzes and we saw a woman walking through it carrying what looked like sunshine in […]
Prune, walnut + ginger slice
“This is a totally yum, yum, yum combo,” write the Two Raw Sisters in their latest cookbook, How We Cook. Make a big batch, store it in the freezer, and pull it out when friends come over for coffee. Or enjoy a little moment to yourself with an extra-large chunk. It also makes […]
Moist lemon brownie
These delightful ‘brownies’ are easily made from fridge and pantry staples. The finished brownie is dense and moist with an intense lemony richness. Ingredients • 1 1/2 cups caster sugar • 1 1/2 cups flour • 250g butter, softened • 4 eggs, room temperature • 2 Tbsp grated lemon rind • 1/4 cup […]
Strawberry & white chocolate shortcake
This is food at its most fashionable. The recipe book GIVE in collaboration with charity Breast Cancer Cure invites some of Aotearoa’s top designers to share their favourite recipes to fundraise for breast cancer research. Biddie Cooksley, founder of Tuesday Label and lover of all things beautiful, believes women deserve to look and […]
Crispy skin salmon with tomato and butterbean sauce
Ready in 15 minutes and serving four, this dish from chef Sam Parish using Akaroa King Salmon is the perfect segue to spring cuisine. Ingredients • 4 x 150g fresh Akaroa King Salmon portions, skin on • 1/2 cup rapeseed or vegetable oil • 1 Tbsp extra virgin olive oil • 1 shallot, […]
Akaroa King Salmon Crackle Pie
Akaroa King Salmon is a 100% Kiwi-owned local producer that has been supplying Cantabrians with the world’s best king salmon since 1985. “We are different because we’re about the slow-growing, natural production of fish,” says CEO Stewart Hawthorn. “We’re focused on sustainability and a natural product. We are also the smallest ocean-based salmon […]
Tempura oysters with kelp & miso sauce
Delicate and delicious, this beautiful dish of tempura oysters is great when you want your sharing platters to feel elevated. Ingredients • 1/2 sheet dried nori • 1 tsp sesame seeds • 1 fresh small lime, zest only • 100g flaky sea salt Miso dipping sauce • 60g miso paste • 20ml rice […]
Beer-battered fries
Serves: 4 Ingredients • 4 large potatoes, Agria or russet • Neutral oil for frying (beef tallow, lard, ghee, refined olive oil) • 1 cup all-purpose flour • 2 Tbsp cornstarch • 1 tsp baking powder • 1 tsp garlic powder • 1 tsp paprika (smoked or sweet) • 1/2 tsp onion powder […]
