Hāngi time
June is a month for hāngi as we celebrate Matariki, says Angela Clifford of The Food Farm in North Canterbury. Many schools and organisations are embracing hāngi as we start to celebrate Matariki. A Māori method of cooking food, hāngi uses heated rocks buried in the ground. Despite being an Australian, my husband […]
Mānuka Lemon Glow cocktail
Ideal for stargazing nights, celebrate Matariki with a warming winter cocktail that captures the earthy sweetness of Aotearoa native ingredients. Ingredients 50ml whisky (local brands include Whisky Galore, Herrick Creek, and Divergence) 20ml fresh lemon juice 15ml Mānuka honey syrup (equal parts honey and hot water mixed until smooth) Lemon wheel or fresh […]
Fond of Fondue
The 1970s Swiss dinner party favourite is making a comeback. Metropol writer Lucy Brewer investigates. Sometimes, being really cheesy is a good thing. Fondue is one of those times. Originating in 18th-century Switzerland, when peasants melted ageing cheeses with wine to stretch resources through winter, this classic sharing dish was a staple at […]
Beef & beetroot sausage rolls
These sausage rolls couldn’t be much simpler to make and are fantastic with the horseradish cream, says Canterbury pastry and pie maker Wendy Morgan. Her new book, entitled Easy as Pie, is out now. Makes 28 Ingredients • 1 quantity Rough Puff Pastry (see recipe opposite) • 250g beef mince • 250g beef […]
Impossibly easy custard pie
Could this be the easy-peasiest dessert pie you’ve ever made? Give it a try and let us know. An old-fashioned recipe that has been around for a long time, this creamy custard pie is called impossibly easy pie because it takes just four ingredients. Just blend the ingredients and pour into a pie […]
Classic Old Fashioned
A timeless cocktail, it’s traditional to make an Old Fashioned with American bourbon whiskey, but why not use a local Canterbury-made whisky like Divergence, Herrick Creek or Cardrona? A well-made Old Fashioned should be smooth, aromatic, and whisky-forward, with the sugar and bitters enhancing the spirit rather than dominating it. Ingredients • 60ml […]
Miso-glazed salmon on soba noodles
Great for sharing Serves 4-6 Prep: 15 minutes Cooking: 15 minutes “There’s something magical about miso glaze on salmon fillets,” says Akaroa Salmon chef Sam Parish, who created this dish. “Whether it’s how quickly it can be ready or the sticky transformation of the flesh as it bubbles away. Destined to be eaten […]
Apple crumble chia pudding with stewed apples, caramel & crunchy granola
This recipe for apple crumble chia pudding with all the lashings from Canterbury-based Good Puddings, is giving us ‘dessert-for-breakfast’ energy. “All the cosy apple crumble vibes, but layered into a creamy chia pudding you can prep ahead and keep in the fridge,” founder Laura says. Good Puddings was a 2025 winner in the […]
Fool-proof banana pancakes
Whether it’s Sunday brunch on a chilly morning or a delicious dessert, nothing beats a warm and sweet banana pancake. Fresh from her new cookbook titled More Than Toast, author Rhiannon Baldock says this recipe cannot fail. “I have been making these pancakes for years now, and they really are foolproof. The recipe […]
Fridge fritters recipe
Cook Rhiannon Baldock isn’t the only one with vegetables looking a little worse for wear in the fridge. Her take on the classic corn fritters with a garlicky chilli yoghurt is the best way to make the most of those not-so-pretty vegetables while you still can. Ingredients | serves 4 Fritters 1/4 cup […]
