Apple, walnut & custard cake

Dan Lepard on cake: “I truly believe that life is improved by cake. Cake soothes and charms all but the stoniest of attitudes, and brings a shine to the eyes of even the grumpiest children. And from the happiest to the saddest of life’s experiences, icing and a soft crumb give us something sweet to…

Roasted salmon, Brussels sprouts, red cabbage & kumara salad

A big bowl of vegetables topped with some pan-fried, grilled or steamed fish and a zingy dressing is my idea of a good weeknight dinner. This salad is a variation on this theme and as everything gets roasted together in the oven it’s simple to prepare with a minimum of dishes. And most importantly, it’s delicious….

Pumpkin, silverbeet & feta frittata

There’s nothing I’d rather eat less than cafe cabinet frittata. Sure, there’s a chance it could be good, but there’s an even greater chance that it will be blandly eggy, soggy, and regrettable. Homemade frittata is a different story; I often make it to take for lunch at work the next day. A slice of homemade frittata alongside some salad greens tossed…

Salted caramel slice

I’m a bit blasé about chocolate; can pretty much take it or leave it. Caramel is another matter. I would never turn down caramel. If a bowl of caramel happened to be in my fridge, I would eat it by the spoonful. For breakfast. If you’re a fellow caramel fiend, try this technique: make this slice…

Fennel, mandarin & hazelnut salad

There is no kitchen tool more lethal or more useful than a mandolin. It requires your full concentration; one glass of wine for bravery is recommended, any more than that would be irresponsible. Mandolins are perfect for creating winter salads from fennel, cabbage, radishes, carrots… there are endless possibilities. This salad is less a recipe than a…

Apricot clafoutis

When I was young, each summer my mum would preserve box after box of peaches and apricots. I remember shelves lined up goldenly glowing jars of fruit ready to be turned into wintertime cobblers and sponges for dessert. I guess becoming a preserver of fruits was pretty much inevitable for me. Apricots are among the easiest…

Vanilla macerated tamarillos

One of my favourite ways to eat tamarillos is to macerate them with vanilla. Intensely red and glossy, vanilla macerated tamarillos have an amazing tart and sweet contrast and are the perfect thing to have on top of porridge, or with muesli and yoghurt for breakfast. Or try them for dessert with lemon polenta cake and yoghurt. Vanilla macerated tamarillos Slightly…