Recipes

If I had to pick a favourite cake, this would be it. I’d almost plan my wedding day around feijoa season so I could have this as my wedding cake....

We’ve developed somewhat of a reputation for our savoury scones at the deli, which we bake fresh, first thing every morning. We like to serve them toasted with lashings of...

The best thing about this frozen dessert is that it’s easy. Use fresh berries if you have them on hand, or sub in a handful of snap-frozen berries from your...

This is a fantastic appetiser and so easy to make. It’s also a delicious spread in sandwiches, or as a base for my middle eastern ‘burrito’ bowl. Roasting the eggplant...

This hearty autumnal breakfast is even better when made the night before, giving the oats plenty of time to soften and soak up all the flavours. I’m pretty guilty of...

Preserved lemons add a wonderful
boost of flavour to all kinds of dishes, especially Moroccan and Middle Eastern- inspired meals. It’s very simple to preserve your own lemons, especially
if you have...

When I was little I used to hate broad beans with a passion. Maybe it was their texture and the whole popping-outta- the-case thing that goes on . . ....

Is there really any better way to put sunshine in your morning than with
 a tall glass of coconutty pineapple deliciousness? When I visited the idyllic islands of Samoa I slept...

You can buy harissa paste in a jar, but it’s even better when you make it yourself, plus you can then adjust the chilli content depending on how spicy you...

I love this Indonesian salad. Gado gado literally means ‘mix mix’, and everything tastes better with a good dollop of satay sauce, right? It’s great as a vegetarian dish (omit...

One of my Instagram followers shared this delicious chutney recipe to help me use up a glut of feijoas that were blown off my tree prematurely in a summer cyclone....

I serve this pudding as a breakfast on the JUK menu. Chia seeds are full of nutrients and essential amino acids, plus they can absorb up to nine times their weight,...

I’m a little bit in love with all things avocado and for me summer means bottomless bowls of homemade guacamole, whether it’s consumed with tortilla chips, on toast with a...

The first time I ever tried miso and eggplant together I thought I’d died and gone to heaven. At Nishiki, a little Japanese restaurant in Auckland,
 they serve it with...

Juicy chargrilled corn is, for me, the epitome of summer. Take your barbecue to the next level with my Mexican-inspired corn cobs — doused in heavily spiced butter, freshly grated...

Once a month (or so) a group of my friends and I get together for what we like to call recipe club. We’ll set a theme (Spanish tapas, Mexican, Thai,...

My partner, Jono, and I both celebrate our birthdays in January, two days apart. Jono is a sucker for brownie, and I love anything salted caramel-related, so
 this is a...

Cauliflower is a severely underrated vegetable. I serve it up often in my underground kitchen because it’s one of the most versatile ingredients I know. Roasting adds a lovely nuttiness,...

Pineapple is not just for fruit salads — use it in your next savory summer dish. Fresh pineapple adds colour and flavour to barbecued meats and I love it with...

When I travelled through Israel I was amazed to discover whole restaurants dedicated to serving hummus and only hummus — some of the best I’ve ever tasted. Once you’ve made...

I have many fond memories of travelling from one Greek island to the next, sampling different variations of this simple Greek staple. As a frugal backpacker, I used to order...