How to save time by sorting your seed garlic during the harvesting process. It makes a lovely gift. For organic month, Kiwi firm, All Good Organics shares with us a recipe for delicious banana bread waffles and whipped coconut cream. When the trees are laden with those wonderfully sweet/bitter orbs we call the grapefruit, there’s only one thing to do – make cake. These hearty meatloaves are as easy to prepare as they are tasty. We shared lunch this week, celebrating yet-another milestone, but we would never need a reason to sit down to Rebecca’s crackers. Crispy croutons soak up the flavours of summer in this simple Italian dish. Is there such thing as too much autumn produce? Cooked too much quinoa? Starting a backyard herbal enterprise can be a viable means of earning extra cash. Meet the NZ entrepreneurs making them easy. Maybe you've watched The Great British Bake Off one too many times. Pantry adventurer Duncan White shares this gluten-free alternative to this afternoon tea classic. This coconut cake is layered with whipped chocolate ganache and topped with a decadent cream-cheese frosting. “The cooked food is devoured by the filming crew. This classic biscuit is taken up a notch with crunchy hokey pokey. Make a deliciously tangy (and pretty) cabbage preserve. Over 200 medals have been handed out to NZ’s top specialty cheese makers. Chef Josh Emett introduced Ruth Pretty to the beauty of this style of ceviche. Almond, coconut, soy and rice are all popular dairy-free milk alternatives, but there are easier options you can grow and make yourself. Make merry with this chill-beating med-inspired feast to warm a cold night. Richard and Helen Dorresteyn are committed cheesemakers, inadvertent buffalo farmers and deserving Supreme Winner of the Outstanding NZ Food Producer Awards for 2018. This flattish crusty bread means ‘slipper’ in Italian, a reference to its shape. For this recipe, the peaches don’t have to be super-ripe. Clevedon’s queen of fermentation has brewed a natural, low-sugar beverage that packs a probiotic punch — and won the Drink category at the Outstanding NZ Food Producer Awards of 2020. Cashew cream is an easy to make dairy-free alternative to whipped cream. Colder weather calls for fragrant curries, nourishing soups, savoury pies and lots of roasties. Mushrooms are so much more than their tasty flavour. Kristina is trying to break her addiction to sugar and she's found there's a veggie on her side. What more perfect choice for our New Zealand Christmas feast than lamb. These cos leaves make a delicious, healthy nibble. * Muffins may stick to paper liners and greased muffin trays. Save autumn rosehips and make this vitamin-C rich syrup. From bean-to-bar chocolate bars to creamy bonbons and truffles, these chocolatiers were judged some of New Zealand's finest in the New Zealand Chocolate Awards 2020. Comfort food falls into one of two categories…. There’s one non-negotiable, flavoursome, highly productive vegetable in Jenny’s summer garden, and it saves her money. Simple ferments can do wonders for your gut. This simple preserve sings with natural sweetness from seasonal apples or pears. There’s very sweet corn and then there’s good corn. Got tomato glut? A simple turnip recipe that makes a great addition to a weekend roast. Try these gluten-free alternatives to a standard wheat-based pizza crust. If you don’t have lemon balm, use ½ cup of rosemary instead of the amounts below. Jun 29, 2019 - The 'MasterChef' pantry is a cave of wonders, bursting with fresh fruit, vegetables, meat and seafood. An elegant yet simple dessert, perfect for autumn evenings. If the vegetable gods are smiling, use fresh broad beans instead of frozen and swap out the broccolini for asparagus. Watercress can be grown in pots, is surprisingly hardy and tolerates being frozen. A flagship venture in the forests of Southland and Otago aligns commercial interests with conservation ideals, This recipe is from Luke Adams at Caffe L’affare in Auckland. Mustards are the most feared of leafy greens, but they’re now essential in Jenny Somervell's kitchen. An old-fashioned fruit is transformed with a little heat and a lot of airy coconut cream. Advanced sourdough makers can try these delicious sourdough variations. Brewing this popular fermented drink at home is easy, cheap and oh-so-satisfying. These chewy delights were named after Bernadette's one-and-only light-of-her-life daughter Charlotte. How to spread kindness, do good and eat well – all at the same time. One of the top cook’s most sought-after recipes, it’s great to have when entertaining. Jen Viegas is bringing the rich and evocative flavours of Goa to New Zealand gourmets, one spoonful at a time. If you’re a bit bored by cabbage for your winter garden, its ‘cousin’ kale is a great-looking, great-tasting alternative. A filling and nourishing chickpea soup that will quickly become a family favourite. A sweet no-bake made with coconut yoghurt and raw cashews. Why serve plain old cheese and crackers when you can dish up these simple cheese shortbreads topped with cauliflower mousse? Part of our Christmas Barbecue Menu. Let’s Talk Ingredients. But it’s not the red tomatoes that score the highest for tetra-cis-lycopene. This is a cheat’s ice cream that uses condensed milk and whipped cream instead of a traditional custard base. During our March/April 2017 issue, all NZ subscribers (new, current and renewing) will be in the draw to win one of two Vitamix Professional Series 750, valued at $1595 each. Avoid using paper liners; they will stick to the eggs. It’s difficult to use every apple you grow, but Jane has the recipes if you want to give it a go. This is a simple dish, yet to do it well you need to concentrate. This recipe is part of our Christmas Barbecue Menu. This easy-to-make main course has all the flavours of classic roast chicken, with minimal fuss. Kate's secret to getting that covetable crusty finish is using a heavy casserole dish. The best cheese rolls are found in Southland – and don’t dare suggest otherwise. Coriander can be a little bit fussy to grow, but with the right care you can prolong leaf growth. An apple carries about 100 million bacteria. The ultimate guide to the do's and don'ts of fruit leather. There is always an easy way and a hard way to do something, and Christmas cake is no different. If you’re interested in eating more plant protein, a little fermentation can go a long way. Put a fresh and healthy twist on muffins by swapping out blueberries for antioxidant-rich blackcurrants. NZ Life & Leisure is very proud to celebrate people who create beautiful food. A hearty smoked fish pie using one of New Zealand's most sustainable fish, kahawai. If you've ever wondered how people win pumpkin-growing competitions, get ready for some seriously strange gardening. A-Cup Angst: Al constantly mocks Marcy for being flat-chested.At some points, her flatness gets her mistaken for a boy, much to her consternation, anger, and disappointment several times. Our make your own Cream of Watercress Soup from this easy to grow green. The clever team at the Cocktail Collective have put on their mixing aprons to create a pink mocktail worthy of the Breast Cancer Foundation's Pink Ribbon Breakfast. Preserved lemon peel. Deeane Sara from Stewart Island's Church Hill Restaurant serves local mussels steamed in the shell. This has to be the most divine cordial ever. This flavour-packed vegetarian patty is anything but boring. Ruth Pretty's rocky road is a delicious way to celebrate Bird of the Year. It’s a beautiful saffron-gold colour, and has a delicious orange flavour and moist texture, plus it’s easy to make. The founder of Forage & Ferment demonstrates gives a lesson in fermenting 101, demonstrating how to make her wild sauerkraut with turmeric, ginger and marigold. Kelli Walker felt a business was brewing inside her, and found one that can’t stop bubbling, burbling and babbling about itself. Stir the love and mix happy memories into Ruth Pretty’s autumnal three-course Mother’s Day menu. second by redistribute redistribute to to more more than than 1300. Do you have borage growing in your garden? In the British version of this high-stakes game, all leftover raw ingredients are divided amongst the “youngsters in the crew,” who may be earning less, and the filming crew eats the remaining cooked food. Spiced pears and ginger are sandwiched between two layers of buttery shortcake in this delectable treat. A  mid-week vegetarian option from My Indian Kitchen author Ashia Ismail-Singer. Readers in Blenheim, Christchurch and Dunedin can sample the award-winning cuisine at the Outstanding Food Producer Dinners. Surf-loving foodies Jason and Melissa Philips downsized and relocated to the Wairarapa to give their hand-rolled burrito business the best chance of catching a big break. Pantry staples such as flour, tinned beans and garlic are the unsung heroes in many tasty dishes. The perfect gift – homegrown strawberry jam with a slosh of bubbles. MasterChef Australia: What Happens To The Leftover Food 2 min read. Warm up from the cold weather with these hearty and easy soup recipes. Kate Coughlan shares a simple zesty recipe using fresh broad beans. This beautiful mint-green ice cream is a real decadent treat. Press question mark to learn the rest of the keyboard shortcuts. Here’s a breakfast burrito worth waking up for! Kūmara and bacon were made for each other, and putting them together is quintessentially Kiwi. Whip up these crunchy biscuits in a pinch for your next cheese platter. Sound like your kind of fruit? The side of MasterChef that producers DON’T want you to see: Private dinner parties, the meals that never made it to TV and a gruelling leaked schedule By Joshua Fox For Daily Mail Australia Published: 00:20 BST, 27 April 2020 | Updated: 00:29 BST, 27 April 2020 The MasterChef kitchen isn’t the only place the […] An earthy salad to warm up any winter gathering. A boutique winemaker has taken out the top prize at the Enterprising Rural Women Awards. Add some warm spices, keep it classic, or try a skins-on variety. need. The MasterChef franchise continues to lead the way in cooking up the passion for reality show cooking competitions. Broccoli is in short supply in supermarkets - so why not try growing your own? This gluten-free syrup cake is made with seeds and nuts and is bursting with tangy mandarin flavour. Make the most of a tomato glut with this simple fermenting technique. Spice up your homemade burgers with a good dollop of peanut butter relish. Use a cardboard cake round if possible. This recipe from Little Poms is made with a kaleidoscope of vegetables from Cultivate Christchurch’s gardens. Consider this salad another way to add more avocado and watermelon into your life. A bach at the beach yields vintage holidays for one of New Zealand’s best-known wine-making families. According to the computer-generated nutrition stats, there’s only 141 calories and 4 carbs per serving – no rice or naan included. Planning a viewing party for the All Blacks during the Rugby World Cup? Give excess fruit and veg a long shelf life with some simple storage and harvesting tricks. There are hundreds of varieties to try but these ones get top reviews. Don't overlook this gourmet low calorie vegetable. MasterChef Australia star Poh Ling Yeow has shared her top tips for cooking succulent chicken in record time – and the stir-fry she swears by for a dinnertime crowd-pleaser. Don’t be afraid of trying new fruits, especially ones as delicious as this. This is Mike Van de Elzen's favourite kind of recipe. Chantel and Mike Priddy are quenching a thirst for living well with a traditional fermented drink. Close. ; Quinoa – This recipe uses pre-cooked quinoa, which is a quick way to add extra protein and nutrients. Use the best of fresh seasonal pears to really bring out the flavour. Feeding a crowd? Red pesto-layered filo, Cheddar & cottage cheese. For example, what happens to the two thousand cupcakes the bakers make in Cupcake Wars? Donna Lee of Cottage Hill Herbs spills her secrets to success. My Indian Kitchen author Ashia Ismail-Singer shares three variations of this classic Indian drink. This dish can be cooked at a leisurely pace in a lidded barbecue or pizza oven. AS A longtime fan of MasterChef, it’s a question I’ve often found myself asking — what happens to the leftover ingredients at the end of each episode? 7 Chicken Marinade Recipes You Can Freeze, Winter Balsamic Kale Salad with Havarti Crisps, they’re get an extra boost of protein, with 7 g per muffin, you can customize the veggies based on what you have in the fridge, they work great for meal prep and are both fridge and freezer-friendly. The carrot might seem like one of those boring but reliable veges, but they have a colourful past and a much brighter future in terms of health and organic growing. This week in the water cooler: We wage a fruit war with Lynda Hallinan over persimmons explore a handy travel photo app, and mow our support for Emirates Team New Zealand. Reserve this decadent potato mash for special occasions. In a large bowl, whisk together eggs, salt and pepper. Raise your scone game with the nutty gruyere cheese and sweet caramelized onion. It's lemon season, and in celebration of this New Zealand backyard stalwart we've created three tangy, citrus recipes to add some zest to your winter menu. This warming soup is a tasty way to use up seasonal garden greens. Kristina Jensen's gooey upside down feijoa caramel cake is the autumn cake you've been waiting for. They’re the colour of a blueberry, have the sweetest name, and some of NZ’s most experienced croppers are hoping they’ll be an exciting new superfood for NZ gardeners and growers. NZ actor Nicola Kawana is also a talented gardener. Here's 12 tips to ensure your turkey is cooked to perfection. There's no need for any part of an apple to go to waste. Walnut tart is a favourite in France, known as tarte aux noix. Venison brings an extra level of luxury to this humble classic. Many people have a dream to become artisan cheesemakers. Kristina reluctantly shares one of her best-ever chutneys. Let whatever is in your fridge take centre stage in this easy-to-make frittata. This pancake recipe is designed especially for campside cooking. Maybe you just need some sugar. Kristina Jensen talks about the health benefits of almonds, how to make milk from almonds, and what to do with the leftover pulp. This indulgent cheesecake is not only pretty, but worth every single calorie. A few months ago I made Sweet Potato and Chickpea Coconut Curry and since then have fallen in love with all things Thai curry. Ruth Pretty 'the host with the most' shares tips for how to create a dinner party to remember. When life gives you courgettes, make a courgette loaf. Mix them together and you get super fruit. Making salty feta at home is both easy and satisfying for first-time cheesemakers. This ‘butter’ will keep in the fridge for a few days, or you can freeze it. So you can afford to have an extra slice or two of this chocolate cake delight. This garden-to-table salad is drizzled with a zesty herb vinaigrette. MasterChef provides the company with anywhere between a few boxes to a palette load of food, depending on the challenge. This humble little green is a hero in Japanese cuisine. The award-winning owners of Lonely Goat say the costs of compliance are nothing to yodel about, and explain why they are working for love, not money. Use wild fruit to make this sweet and slightly peppery favourite to add to your pantry. Well, we know that in Cupcake Wars , the winner’s cupcakes are used for the event they are competing for. If tomatillos aren't avaialble, use cherry tomatoes. A cake on a grand scale that tastes as good as it looks. This tomato soup with carrots, celery and cashew cream is a local favourite. Kampot pepper, considered exceptional among chefs worldwide, is the key ingredient in this Cambodian dish. The Krummenacher family business is based on an ancient and dynamic natural system that is going about its important business silently beneath their feet. It’s worth as much as gold per gram, but fortunately it’s easy to grow. The fabulous walnut is a tasty treat for the home orchard owner, or a potential future crop with New Zealand’s climate meaning we can produce high quality nuts. Don't end up with a dried out bird on Christmas Day. This is a non-traditional panzanella (bread salad) with the addition of nectarine. On colder nights, this warming salad is the perfect accompaniment to a savoury roast. There's nothing quite like self-saucing ginger goodness on a cold evening. report. Mindfulness is a key ingredient in the preparation of your daily cuppa, explains Tea Master Anna Kydd. Chilli and chocolate is an ancient pairing that does wonders for the taste buds. Take a course in goat's cheese 101 with two new cheeses from Whitestone. It's easy to process, stores for a long time and is incredibly versatile. This dark chocolate brownie is topped with a baked plum purée filling. Tip no. It can also be used as a dipping sauce for meatballs, kebabs or crudités. There's nothing more satisfying than presenting nibbles and dips fresh from the kitchen. NZ Life & Leisure and thisNZlife's involvement in the Outstanding NZ Food Producer Awards has opened our eyes to the wonderful boutique products New Zealanders are making. If you’re not in the mood for pasta with your sardines, another great use for these tasty fish is to bake them instead, as Francesca's Italian Kitchen does. The simple, warming broth is the star of this wholesome dumpling soup. Kristina Jensen shares two fab fig recipes and the secrets for ensuring they always taste delicious. New Zealanders have the chance to step into the judges’ shoes to sample 12 finalist dishes in the Silver Fern Farms Restaurant Awards. A former refugee cooks up a taste of Sudanese culture in memory of her mum. Basil, parsley, rocket - use whatever greens you have growing in your garden to make this zesty pesto. An Auckland entrepreneur is earning a crust with a clever bread mix business. Jenny Somervell shares her tips on when to plant and harvest kale and how to cook it properly. It’s technically not a nut, but Kristina is nuts for this nut. If you are struggling to eat up your cauliflower, Kristina Jensen can get you into a pickle. As a nod to NZ Life & Leisure’s cover star Chelsea Winter, the team put some recipes from the MasterChef winner’s new cookbook Eat to the taste test. This easy vegetarian tart is practically begging to be shown off at your next gathering. It’s always exciting to find a new herb, even if it’s one that has been around for thousands of years. Yet to be converted? Preserved citrus can be added to marinades, stews and Moroccan and Middle Eastern dishes. Campside cooking shouldn’t be limited to scroggin and dehydrated meals. Here's how they do it. This backyard herb has a colourful history, it was prized by Roman soldiers for its medicinal qualities and used in the 16th Century as a wine additive. Fresh mint mellows mustard’s spice in this easy pesto. Ever wondered why some people seem to have a knack for baking? Pumpkins are frost tender and need a long, warm growing season (at least 14 weeks) in a sunny sheltered site. Famous people are no exception to this struggle. Bake for 20-25 min, until a knife inserted in the center of the muffin comes out clean. This ceviche recipe is super simple, yet the taste is beyond fresh and delicious. Roasting the pumpkin first makes this curry flavourful and naturally sweet. Make it from scratch or buy the best sponge cake, meringues and lemon curd you can and proceed to assembly. She shares her favourite chutney recipe, perfect for using up a tomato glut. Impress your guests with this delicious dip from Ruth Pretty. Why not try Simon Wright's Lemon Meringue Pie. Salted caramel is all the rage at the moment. They also spread hospitality and generosity. Juniper berries aren't typically found in your average kitchen, but this exotic fruit offers a flavour that jumps out at you and can add that extra punch needed to spice up a dish. NZ avocados are particularly special, with double the amount of vitamin B6 and 20 per cent more folate than those grown in other parts of the world. This twist on a classic fruit crumble has a nutty oaty topping which is baked separately for extra crunch. The egg muffins keep fresh in the fridge for up to 4 days, or frozen for up to 3 months. You'll be the toast of the town with this pretty and pink cocktail. For this Quinoa Egg Breakfast Muffin recipe, you’ll need: Eggs – I have not tested the recipe with an egg substitute, so do not know if it will work. These grainy crackers can be stored in an airtight container in the pantry for up to 3 weeks. This juicy steak and a zippy salad are guaranteed to impress at your next barbecue. Kirsty Silvester and Dave Chapman are true DIY cheese producers,  from pasture to pecorino. It’s almost time for the announcement of the winner of the Outstanding NZ Food Producer Awards 2017 so thisNZlife asked the award judges to reveal their kitchen secrets. Kristina finds her garden has the cure for what ails her. A fresh and tangy twist on a classic summer dessert with passionfruit curd and bananas. Don't reserve strawberries just for  pavlova - liven up your salads with a few colourful berries. Four young entrepreneurs want to promote and protect the country's native environment while growing their sparkling drink empire. This silky Italian dessert is elevated with buffalo yoghurt and fresh rhubarb. “A lot of the stuff goes to all the secondary charities like OzHarvest, Foodbank etc. Not your average strudel — this easy, kid-friendly banana dessert with gooey caramel sauce is as tasty as it is fun to make. A once-secret family recipe that saved lives in Kenya’s colonial days has become available to New Zealand G&T lovers. Nothing says love or friendship like a sweet little treat made at home. Another winning seed and nut mix from a small Wellington nuttery, which has big ideas on how to take great flavours to the world. This tart mousse is a great way to use up extra lemons this season. This Mediterranean-inspired salad is packed with barbecued flavour. It takes a little more work than the average cake, but this streusel-topped treat is well worth it. Breakfast for a sweet-tooth doesn't get much better than this. A Havelock North's desire to support  Pacific Island farmers has led to sweet business success. Marissa from the Preston & Steve Morning show brought chocolate, Alex Holley from Fox News brought grits (yes grits for her crust…it’s a thing down South), my food blogger bestie, Linda, brought Key Lime Liquor, another food blogger friend, Lisa brought Candied Pecans and on and on it … This airy dessert is part pavlova and part cake – the best of both worlds. New Zealand Specialist Cheesemakers Association urges New Zealanders to support NZ-made cheese. Vodka infusions are surprisingly simple to create and are hugely rewarding. This is a great recipe which produces a wonderful, bright yellow marmalade that keeps well. If you like the long green cucumbers, you're going to love these extraordinary orbs. This quintessential autumn nut can be used in cake, snack balls and even a Nutella-like spread. It is ideal for feeding a crowd at the family bach. Wholesome ingredients and happy memories of childhood holidays on the Coromandel form the DNA of  coconut yoghurt and cereal business Cathedral Cove Naturals. This recipe comes from Ruth Pretty's good friend Serena Bass, a cooking-school teacher and caterer based in New York. In Gisborne, two men are delivering fish that’s not only wharf-side fresh but traceable and sustainable — and are much deserving of winning the water category at the Outstanding NZ Food Producer Awards of 2019. An easy baked cheesecake that tastes as good as it looks. Expert organic sourdough baker Neville Chun reveals what it takes to create a perfect sourdough and how to avoid baking a frisbee. Homemade herbal tea is many brews above what you can buy in a packet. Don't you notice that in the MasterChef kitchen that you only see 3 sides of the kitchen. If you're looking for something fresh and fancy for Christmas lunch this year, give this balsamic strawberry bruschetta a go. This classic crowd-pleaser is all about the harmony between warm spices and granny smiths. The dry ingredients can be combined ahead of time, for easy preparation while on holiday.