Oxtail Ragu With Casarecce
“Oxtail ragu was one of the first recipes I created for my blog and it’s still one of the most popular. It’s rich and comforting and delicious served with pasta such as casarecce or pappardelle. You could also have it with mashed potato, Parmesan polenta or as a pot pie topped with flaky pastry. I like to accompany this meal with a simple green salad to cut through the richness from the meat sauce.”
This is the first of three comforting recipes Olivia Galletly shared with us from her first cookbook, The Hungry Cook.
Pine Nut Dukkah With Foraged Fennel Seeds
Sophie Merkens set out across Aotearoa in Zephyr, her converted van, in search of the wild – both in terms of food and the people who gather, forage, fish and hunt for it. She shares her road-trip tales and advice on how to source wild ingredients in her new book, Eat Wild.
Lemon Baked Trout With Lentils
Sophie Merkens set out across Aotearoa in Zephyr, her converted van, in search of the wild – both in terms of food and the people who gather, forage, fish and hunt for it. She shares her road-trip tales and advice on how to source wild ingredients in her new book, Eat Wild.
Clear-Out-The Fridge Frittata
“Simply gather up whatever greens you’ve got left from the week and turn them into something magical.” – Gretchen Lowe.
Lamb Curry
“A curry full of big flavours! I always serve this with homemade naan. The kids absolutely love it!” – Gigi Tuanui.
Sāmoan Paifala Pineapple Pie
“A favourite Sāmoan treat for special occasions, or even just for afternoon tea.” – Amy Kamo.
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.
Warm Potato Salad with Double Cheese and Bacon
This dish is a definite crowd pleaser, and would sit very comfortably on a barbecue table beside steak and sausages.
Gorgeous Blackberry & Apple Galette
Galette for one? Why not! Small quantities of homemade pastry are quick to make and so gratifying.
Orange & Lemon Biscuits
These little biscuits look so unassuming, but inside is a world of delicious chewiness spiked with a hit of citrus.
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.
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.
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.
Takurua Winter 2026 Edition
Twenty-Sixth Edition
Our Takurua Winter Edition is out 8 June.