Mark Harman is executive chef of the recently opened Salt restaurant in Castor Bay, North Shore. The award-winning chef’s cuisine has received local and international recognition as he pushes the boundaries of international cuisine in competitive cooking. His many awards include the New Zealand Beef & Lamb Hallmark of Excellence Award, three Wellington Culinary Fare medals, including two golds for best overall dishes as well as gold in the National Culinary Fare. Mark has been in the industry for 18 years, working in fine dining establishments such as Sky City Dine Restaurant, Huka Lodge, Bellota and the luxury Amanyara Hotel in the Caribbean. In April 2012, Mark launched his own signature range of epicurean ready-made soups and pestos under the Seasons Gourmet brand – inspired by his desire to bring restaurant quality food to Kiwi homes.
These gorgeously zesty carrot, orange and ginger cakes have a lovely moist texture. This wholesome recipe calls for coconut sugar, which gives a nice caramel flavour. Topped with pure and plain mascarpone, these cakes make a wonderful afternoon treat with a cup of tea. Photograph, props and styling by Eleanor Ozich
Especially soothing during the cooler weather, a one-pot casserole works double magic: it's easy to put together, and wonderfully comforting when it's pulled from the oven and served with a simple side or a crusty loaf of white bread. Our casserole recipes take you on a round-the-world tour with flavours from the Mediterranean, Africa, and of course, good Kiwi classics.