European

Curried cauliflower soup

A fragrant, colourful and delicious cauliflower soup.

New Zealand Woman's Weekly|Feb 23, 2016

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  • Urruti

    Named after a former Barcelona goalkeeper, Francisco Urruticoechea, as it was his favourite drink.

    New Zealand Taste|Feb 18, 2016

  • Panettone with mascarpone and raspberries

    Enjoy this traditional sweet panettone dish, complete with creamy mascarpone and fresh raspberries. A perfect way to end Christmas lunch or dinner.

    Australian Women's Weekly|Oct 07, 2015

  • Cooking lambs’ brains

    Lambs’ brains are prized in France. The texture is creamy, and the flavour? Not too bad.

    New Zealand Woman's Weekly|Sep 16, 2015

  • Cooking’s beef tongue

    Learn how to cook this unique but surprisingly delicious cut of meat, as well as how to put it into an aspic.

    New Zealand Woman's Weekly|Sep 16, 2015

  • Roast hapuka with basil, parmesan and panko crust, buttered spinach and riesling beurre blanc

    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.

    New Zealand Taste|Sep 04, 2015

  • Carrot, orange and ginger cakes with mascarpone

    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

    New Zealand Taste|Sep 01, 2015

  • Casserole recipes

    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.

    Now to love|Sep 01, 2015

  • Chocolate-cream doughnuts

    It’s a chocolate lover’s dream! Light, fluffy doughnuts filled with a rich cream and perfectly glazed in more chocolate, topped with crumbled Tim Tams.

    New Zealand Taste|Aug 25, 2015

  • Oxtail with truffle polenta

    On the side of this satisfying winter dish, serve a simple fresh salad with a sharp vinaigrette and crusty bread with lashings of butter.

    New Zealand Taste|Aug 21, 2015