Planning a big blowout of illicit dairy deliciousness? This is the brownie for you. How great was Covering Climate Now last week? I was engrossed, following along with these practical, sobering and funny discussions about what we are (or are not) doing well now and should do in the future to change the course of … Read more
Covering Climate Now: There’s a range of dairy-free ice creams available these days, but it’s a fair bet none will be as delicious – or satisfying – as making your own. The Spinoff’s participation in Covering Climate Now is made possible thanks to Spinoff Members. Join us here! If the latest stats are anything to … 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
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, a tino reka salmon salad. NGĀ MOMO REKA O TE HĀMANA … Read more
When you crave fresh, bright flavours but summer veges seem far away, throw together this simple salad. Growing up we often ate this salad, or one very similar to it. My mum is a fantastic cook and this dish is one she still makes to this day – though I must confess her version is … Read more
Good on their own, even better with cheese – these crisp, moreish crackers are destined to become your new go-to savoury snack. These crackers have been on high rotation in our household – they’ve filled lunchboxes, accompanied fine cheeses on evening platters and been eaten by the fistful straight from the jar. They are thin and … Read more
Don’t chuck those lovely feathery green carrot tops in the compost bin – make this instead! We live in a little town in rural Taranaki. This semi-rural lifestyle has countless benefits, but one high on the list is the ready access to fresh, locally grown produce. There are two vegetable farmers no more than 15km … Read more
Sure, it’s not as easy to love as the versatile lemon or the alluring tangelo, but the grapefruit has its place, says Amanda Thompson – and that place is on your toast. All over my dreary winter town, small gold and orange suns are bursting forth over fences, over hedges, casting themselves to the ground. … Read more
Pumpkin and blue cheese is one of the most comforting flavour combos of our time, so make a big pot of this and dive in (literally, if you want – we won’t judge). There is something wonderful about the combination of sweet, deep orange pumpkin and salty, sharp blue cheese. Even better when served alongside … Read more
A little bit of effort and a few weeks of patience will reward you with a secret weapon that’ll jazz up all manner of dishes. This pickle packs a serious flavour punch and if you’re anything like me, it will fast become a staple on your pantry shelves. It has a wonderful lime scent, is … Read more
For when toast or cereal just doesn’t cut it, but you don’t have the time or inclination to do any actual cooking, try this. If I ever cook rice (or grains of any kind) for dinner, I often make extra to turn into breakfast the following morning. The recipe that follows is a riff on … 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
So thick, so luscious, so versatile. Yes, it’s strained yoghurt, but readers, it’s so much more. Something wonderful happens when you put a sieve of yoghurt over a bowl and sit back and wait. Don’t hurry it: the more patient you are, the more you will be rewarded. As the whey slowly drips from the … Read more
Think you don’t need a slow cooker? Think you’re too cool, too hip, too spontaneous? Think again, says Amanda Thompson. Say hello to my little crockpot. Yes, I know it is very old and unattractive and the handle is broken and there are bits of nasty brown packing tape on the lid for some long-forgotten … Read more
A slice of this slathered in butter makes for the perfect savoury snack. This loaf provides a wonderful burst of flavour that will brighten up any lunchbox. Make it as a loaf or in muffin tins for handy snacks. And as with the banana bread I shared last week, it’s always better with a generous … Read more
A one-pot energy boost that’s as good for breakfast as it is afternoon tea. I find packing lunches a challenge so am always on the hunt for inspiration to keep the kids’ lunchboxes both interesting and nourishing. What I love about this recipe is that it’s all made in one pot – fewer dishes once … Read more
This Italian dark leafy green comes into its own in the cooler months, and makes a delicious autumn/winter salad with apple and sunflower seeds. Now that the weather has cooled and the white butterflies have finally disappeared, my cavolo nero has bounced back to life and is producing more green-blue leaves than we know what … Read more
Is there anything better than pasta with meatballs in tomato sauce? The answer is no. Pasta has to be the ultimate comfort food – and if it’s accompanied by meatballs and sauce, then even better. I tend to get stuck in a meatball-making rut, so my family really only ever eats the same version, time … Read more
Renu Sikka reminisces about discovering the delicious Ramadan foods of her Muslim friends while growing up in India, and shares a traditional recipe. “The holy month of Ramadan is a time for generosity, prayer, fasting, self-restraint, and peace. It’s a time to reflect on our lives and to take a moment to think about other … Read more
Still got a ton of feijoas to work through? Blend ’em up for a killer smoothie. I love how cooking changes to suit the seasons. Making the most of what little left you might have in your garden of one thing, and embracing the abundance you might have of another. This recipe celebrates the thousands … Read more
Don’t let those brazen feijoas steal the limelight – guavas are also ubiquitous at this time of year, and their flavour is just as curiously delicious. Yes, I know, the feijoas are haemorrhaging again. I like feijoas but they have a habit of throwing themselves at you. One of my neighbours said ‘If you are … 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
The long, restorative process of baking fruitcake – and eating the results – has helped Amanda Thompson through the worst of times. A long time ago, so long it feels like this story belongs to a different person, I lost my first and cherished child. On a cold, blustery night around about this time of … Read more
At this time of year, an abundance of this old-fashioned fruit is not a bad problem to have – especially if you’ve got the help of Aunt Daisy. All through my childhood, there was a sad quince tree in the orchard. It was old and crooked, its trunk growing up a couple of metres before … Read more
A treat for a chilly autumn evening. Lusciously smooth and velvety, bittersweet and spiked with orange, this is the perfect drink to sip while curled in your favourite chair by the fire. I’m a fan of dark chocolate so I haven’t added any sugar to this recipe. If you have a sweeter tooth then add … Read more
An autumnal tipple to warm the cockles. Right on cue, the weather gets cooler, the clocks go back and autumn is well and truly here. Should you still be clutching onto summer and tall glasses of crisp apple cider, then let this be your panacea. Full of warming spices and zesty orange, it warms the … Read more
Yael Shochat, chef-owner of Auckland restaurant Ima Cuisine, shares the recipe for her hot cross buns – regularly voted among the best in the city. HOT CROSS BUNS Makes 12 You may use equal weights of pre-ground spices, but you’ll get a much better flavour if you can grind the whole spices yourself. You can … Read more
Another delicious reason to get hold of some sourdough starter ASAP. Sourdough crumpets are wonderful for when you have excess starter you need to use up, or if the bread-making boat has sailed for the day but you’re in need of something bread-like! I often make these in the morning before school for the kids … Read more
Taking the time to make pasta by hand is a soothing, restorative experience, as is making sourdough bread. Combining the two, then, is a recipe for a very zen afternoon – not to mention a delicious dinner. I’ll never forget the first time I made pasta. I was 13 or 14 and we lived in … Read more