Recipes

“In my eyes, a seasonal fruit tart is hard to beat. This tart is the perfect way to use up any of the final sun-ripened autumn fruit.”

This is the first of three recipes Jaz Mathisen shared with us from her cookbook, A Year at Awakino Station.

“I’ve updated this rustic French stew but the key ingredients – Puy lentils and good-quality sausages – are timeless. Serve with crusty bread, green beans and a glass of red wine.”

This is the second of three comforting recipes Olivia Galletly shared with us from her first cookbook, The Hungry Cook.

“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.

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.

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.

“Simply gather up whatever greens you’ve got left from the week and turn them into something magical.” – Gretchen Lowe.