Caramel Walnut Slice
“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.
Leek & Cauliflower Cheese
“Cauliflower cheese is a classic family favourite, made even tastier with chunks of sweet and tender leeks and crunchy breadcrumbs. This is fab served with a roast or sausages, or it could easily be served as a vegetarian main dish with fresh crusty bread and a green salad.”
This is the third comforting recipe Olivia Galletly shared with us from her first cookbook, The Hungry Cook.
Rustic Fruit Tart
“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.
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.
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.
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.
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.
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.
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.
Takurua Winter 2026 Edition
Twenty-Sixth Edition
Our beautiful Takurua Winter 2026 Edition is out now.