Two friends are broadening ice block lovers’ expectations of the classic summer treat with their unique fruity combinations, all handmade on the Kāpiti Coast. Amy Delahunty and Chrissy Vize have been friends since they were 13 years old and their lives have constantly intersected with each other. They went through high school and university together, … Read more
Kawakawa adds subtle peppery notes to a refreshing summer sorbet. Make it while strawbs are cheap and plentiful! There are some crops that thrive in my garden, and others, strawberries being one of them, that don’t. I’ve tried my best and I haven’t given up yet, however. Perhaps next year will be the year! And … Read more
If you’re not the foraging type, fear not: supermarket berries will work just fine (but imagine how wholesome you’ll feel if you pick your own!) This is one of my favourite times of the year, when we pile the kids in the car and head east, over the hills to where the blackberries grow best. … Read more
What’s better than bread and butter pudding? BRIOCHE and butter pudding, naturally. There is something wonderfully simple about the humble bread and butter pudding. Stale bread (or in this case brioche) is buttered and soaked in a custardy base, peppered with lemon zest, currants and almonds and baked until crunchy, custardy and utterly delicious. BRIOCHE … Read more
To celebrate Te Wiki o te Reo Māori, cookbook authors, 2014 MasterChef-winning sisters and badass wāhine Māori Karena and Kasey Bird (Te Arawa, Ngāpuhi, Ngāti Manawa) have translated some of the delicious recipes from their second cookbook, Hungry, into te reo Māori for The Spinoff. Today, poached pears in chocolate. NGĀ PEA KŌHUA KI ROTO I TE … Read more
Ah, the tamarillo, another curiously New Zealand fruit that’s not actually a New Zealand fruit. But who cares when these tart, egg-shaped beauties make for as good a pud as this. We have a tamarillo tree that grows behind a row of feijoa trees up against our old shed down the back of our garden. … Read more
Drowning in feijoas, or can’t get enough of them? Either way, this is a delicious way to deal with a glut. We have 30 feijoa trees. Nine fewer than we had this time last year, and yet still far more than we know what to do with! At the peak of the season we collect … Read more
Jo Bates tracks down the elusive sweet Middle Eastern cheese delicacy that is as at home on the breakfast table as it is on a dessert menu. It’s hard to keep up with Yael Shochat’s enthusiasm for knafeh. She’s exuberant on the topic of almost any comestible, but the soft, gooey cheese dish holds a … Read more
When you need dessert that’s more than an ice cream from the dairy but less than a Great Kiwi Bake Off technical challenge, make this. Sometimes it’s not necessary to labour things, and this recipe is a good example of that. Fried simply in butter and brown sugar, the pineapple turns a lovely golden colour, and … Read more