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.
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.
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.
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!
All the Greens Ricotta Tart
Sometimes the garden gives a little bit of many things – this is a good way to turn it all into a delicious dish.
Carrot Cake
A cake spiced with cinnamon and ginger, laden with carrot, walnuts and dried fruit then lathered with cream cheese icing.
Philippa Cameron and a Favourite Salad Recipe
Philippa is the cook on Otematata Station in the Waitaki Valley of the South Island, providing smokos and sometimes lunch to the staff of shepherds.
Banoffee Bars
Thick peanut butter and banana mousse with a layer of crunchy dark chocolate and a vanilla oat shortbread.
Takurua Winter 2026 Edition
Twenty-Sixth Edition
Our beautiful Takurua Winter 2026 Edition is out now.