Herb and Mussel Fritters

My husband has been gathering mussels off Memory Rock on Medlands Beach, Aotea Great Barrier Island, for as many years as he can remember.

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Beef Goulash

This is a beautiful, rich goulash where the paprika is the star of the dish. Flavoursome and smoky, it is perfectly paired with mashed potato or pasta and a dollop of sour-cream. 

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Pihikete Pata Me Te Paramu | Plum Melting Moments

These rich, buttery melting moments totally live up to their name. Lemon and freeze-dried plum add zingy flavour, while melted white chocolate and rose petals make sure they look as good as they taste.

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Peanut Caramel Slice

There’s nothing homegrown found in here, but it’s an utterly delicious and divine slice that we all enjoy as a wee treat, and I’m sure you will love it too.

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Keke Kahitete | Custard Slice

Custard slice often appeared on the smoko table, so eating it makes me very nostalgic for days on the farm.

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Spiced Apple Cake

This is a lovely cake to sit down to with a cup of tea.  It is best with a cooking apple, as the tarter flavour pairs perfectly with the subtle warmth of the spices. 

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A Dream & Hard Graft

A way of life with a love of horses at its core, encompassed by a strong belief that horses can heal.

Parāoa Pani Reka | Iced Buns

My dad has always had a thing for iced buns. He’d munch through six of them for lunch as a hungry teenager at South Otago High School, and we always had them in the pantry for his smoko on the farm.

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Rhubarb and berry crumble served in an enamel dish.

Rhubarb and Berry Crumble

My girls’ favourite activity at the moment is sneaking into our berry house to hunt for ripe raspberries and strawberries; but any they miss go into this crumble.

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Potatoes and herbs in a salad bowl with serving spoons.

Herb & Vinegar Potato Salad

My German-born husband loves this potato salad, as it reminds him of one his oma used to make. The combination of sharp vinegar, gherkins, fresh herbs and red onion are the secret to this flavourful potato salad, and I make it often through the summer months to take to potlucks and barbecues.

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Sticky Lamb Spare Ribs on a serving dish

Sticky Lamb Spare Ribs

I like to use the lesser-used cuts of meat when possible. They are often cheaper, and if attached to the bone (like these spare ribs) they have so much flavour.

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Four cream coloured ice lollies sit on a plate surrounded by sprigs of mint, peaches and a zucchini

Peach, Zucchini and Mint Ice Blocks

Frozen treats are a must in the hot summer months. With a little forethought and preparation ahead of time they can be made with little effort.

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Quiche sits in a basket, wrapped in a dish towel and with a knife on top.

Leftover Ham Quiche

I love being able to pull a ham out when we are busy on farm and I have extra mouths to feed – during pregnancy scanning, shearing or the Christmas work do.

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Kōanga Spring 2024 Edition

Nineteenth Edition

Our beautiful Kōanga Spring 2024 Edition is out now!

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