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.
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.
Hazelnut Chocolate Brownie
Margo and Rosa’s go-to dessert to make when we have friends and family at our table. It’s made with our secret ingredient – black beans.
Takurua Winter 2026 Edition
Twenty-Sixth Edition
Our Takurua Winter Edition is out 8 June.