Zucchini is a humble vegetable, and often overlooked because it is so easy to overcook it to a watery, mushy mess that tastes pretty blah. But, char-grilled on a griddle pan, tossed in a little olive oil, and then spiced up with chilli, loads of fresh mint, lemon zest and soft oozy feta cheese and…
Read MoreSilky, incredibly rich, and made with bitter dark chocolate slightly sweetened with honey, a little of this very grown-up mousse goes a very long way. However, it is very simple to make and only needs a good quality dark chocolate to make it shine. It is most important not to put the mousse in the…
Read MoreEvery summer we buy a bottle of really good quality gin and enjoy a regular gin and tonic in the late afternoon as the heat of the day is starting to dissipate. Turning a G&T into a dessert has long been on my to-do list and after a trip to Wellington in late November…
Read MoreHaloumi is a sightly salty, semi-hard cheese that has its origins in Cyprus. It is at its best when cooked, and the Mediterranean flavours of lemon, parsley and olive oil are wonderful accompaniments. Good quality extra virgin olive oil and beautifully fresh lemons are the secret to really making this dish sing, so use the best…
Read MoreSalted caramel seems to be the flavour of the moment and there’s a reason why – it tastes so astoundingly good. If you have never tried it before you simply must, although it is really addictive and you might not be able to resist once you acquire a taste for it. These salted caramel pecans…
Read MoreSpring and early summer is my favourite time of year, and fresh asapragus is one of the reasons why this is so. There is nothing so delicious as fresh asparagus (particularly if your childhood experiences of this vegetable involved a can opener, white bread and a toothpick) and this way of preparing it is spectacular.…
Read MoreApricots are just amazing when they are gently poached; so much better than eating them fresh. They are sweet and juicy and tangy and speak to me of summer. I poached these apricots in a simple sugar syrup with vanilla, a strip of lemon rind and a star anise, flavours that go really well with…
Read MoreThis is a delicious salad and a staple at our place at Christmas time. It’s very colourful and full of contrasting textures and flavours. The nutty wild rice and the perfumed basmati rice are complemented perfectly by the crunch of almonds, the sweet chewiness of cranberries and the sharp, bright flavours of orange, ginger and…
Read MoreThe first recipe I ever cooked was pikelets*. I was about ten and eager to help out in the kitchen, sensing even then that the kitchen was where all the action was. My mother was a good, plain cook; hospitable and always concerned that there might not be enough food to feed her guests. Her…
Read MoreSummer is the absolute best time to eat tomatoes and basil and I think I have a little bit of a food crush on them. This salad uses both; fresh tomatoes and a basil dressing which is both sweet and sharp. The addition of little soft and squishy bocconcini takes it to another…
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Simple food 