Sweet, luscious mango and spicy prawns are combined with loads of vibrant fresh herbs and chili for a zingy, summer salad. 18 raw prawn cutlets 2 teaspoons rice bran oil 1 teaspoon chilli oil Salad 100 grams vermicelli 1 mango, chopped 2/3 cup each chopped coriander, mint, Thai basil or basil leaves 3 spring
Have you ever looked down at your breakfast, lunch or dinner and considered where the various ingredients travelled from to reach your plate? Researchers from Massey University explain the connection between nutrients and health in different parts of the world. A basic sandwich in Aotearoa
Marinated in fragrant Indian spices this lamb is meltingly tender and pairs perfectly with the tamarind chutney-spiked yoghurt and fresh coconut chutney. Spice paste 2 teaspoons turmeric 1 tablespoon ground cinnamon 1 tablespoon cumin seeds 1 green chilli, roughly chopped 1 tablespoon ground coriander 1 large thumb ginger, peeled and chopped 6 cloves garlic,
It’s a fast-paced hectic world we live in (which is why we’ve made this article short). This Chinese New Year, let’s take inspiration from the people who make their wellbeing a priority by using ancient wisdom and traditional wellbeing practices. Traditional Medicine At the heart of Chinese
Ice cream trips are a quintessential part of a Kiwi summer and with recent heat warnings, even more so!But with so many shops around, we thought it best to talk to the locals and share your fave go-to spots around the country. So no matter
Photography Amanda Reelick Keep your loaves fresher for longer with this quick-sew bread bag, which is both pretty and practical. What you’ll need: Mid- or heavy-weight linen Iron Measuring tape Fabric marker Sewing scissors Matching thread Sewing machine 1.5 metres of drawstring and safety pins I made two bread bags – one that fits a sourdough
Photography by Sarah Tuck Desserts don’t come easier than this delicious creation and who doesn’t love a simple stir together recipe. Make sure you don’t over bake it, better a bit under so it’s all tender with melty chocolate. ¼ cup sunflower oil ½ cup coconut sugar ¼ cup
It’s never been easier to sample a true taste of summer with New Zealand’s oldest ice creamery Rush Munro’s launching four new ‘Hawke’s Bay’ flavours just in time for the festive season. Each of the four unique flavours pays tribute to an iconic summer experience in
Photography by Sarah Tuck. Taco are always a hit at my house and this delicious avocado sauce pulls everything together. Sometimes I make it and serve it with taco chips as a fabulous dip. 1 large avocado 1/3 cup packed coriander leaves, roughly chopped, plus extra to serve ¼
Photography by Sarah Tuck 940ml vanilla bean ice cream (I used Lewis Road Creamery Three Vanillas Ice Cream) 40 grams crumbled meringues 1 cup lemon curd waffle cones, to serve Equipment: 1.25 litre-capacity freezer-safe container. Remove the ice cream from the freezer and leave to soften for at least 25 minutes.
