Sausage & Puy Lentil Stew
“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 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.
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.
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.
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.
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.
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.
Grilled Asparagus with Anchovy Dressing
This is the perfect BBQ dish. The dressing on this dish has more impact on homegrown asparagus, which is profoundly sweeter than anything bought.
Savoury Herb Shortbread
These are ridiculously moreish. They make a nice change from a sweet biscuit in the afternoon, and are great at aperitivo time!
Takurua Winter 2026 Edition
Twenty-Sixth Edition
Our beautiful Takurua Winter 2026 Edition is out now.