A scrumptious classic gets a light summery twist. Serve with Peter Yealands Reserve Pinot Noir.   Recipe and styling Sarah Heeringa. Photography Amanda Reelick 4 sheets of ready-rolled puff pastry olive oil 400g venison, cut into small cubes 1 heaped tbsp plain flour (or cornflour) 3 medium red onions, peeled and sliced 3 cloves

A festive pie that can also be made as one dish or several small treats - ideal for dinner parties and easy entertaining This can be made as one large pie (in a 23cm pie dish) or as small pies (using six 10cm pie dishes). Line small

Re-purpose a selection of op-shop glasses and delicate doilies to create a fabulously dramatic late night table setting.   Words Sarah Heeringa. Photography Aimee Carruthers Doilies are highly intricate small, and often round, mats for the table. They’re typically made by crocheting, knitting or tatting fine cotton

So you don't have a handy kitchen garden with herbs and salad greens? Forget the bother and expense of making raised beds - simply pick up a secondhand metal wheelbarrow and get painting to create your own colourful and compact garden. 

Friendships that last over time add a layer of richness to life's experiences. Sarah Heeringa looks at this fundamental human relationship.  Words Sarah Heeringa It may not seem so some days, but potential friends are all around us. As the Irish poet William Yeats once put it;

Fairtrade organic molasses comes from a farmer-owned co-operative in Paraguay. Darkly sweet and delicious, this vitamin and mineral-rich syrup adds a deep caramel flavour. Try this recipe for a delectable, gingery treat.  By Sarah Heeringa 3/4 cup butter, melted 1 cup white sugar 1 egg 1/4 cup molasses, we used

Bouquet garni is French for ‘garnished bouquet’. It’s simply a bundle of herbs tied together with string or collected in a small piece of cheesecloth. You can make your own bouquet garni using clean string or twine and a selection of strong fresh herbs.  Bouquet garni is French

A scrumptious and filling salad. For a vegetarian option, simply use vegetable stock and omit steak. Recipe and styling Sarah Heeringa. Photography Amanda Reelick 2 medium sized porterhouse steaks,    we used Silver Fern Farms Beef Porterhouse Steaks 2 medium orange kumara, peeled and cubed 2 cups vegetable or chicken

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