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  • Warm freekeh salad with courgette, macadamia and haloumi

    Gemmayze St restaurant's head chef and owner Samir Allen shares this warming freekeh salad recipe packed with courgettes, macadamia nuts and haloumi. Enjoy as a side dish or as a vegetarian main

    New Zealand Taste|May 19, 2017

  • Leeks braised in caraway with thyme butter and hazelnuts

    You've never had leeks like this before. Gemmayze St restaurant's head chef and owner Samir Allen shares his recipe that takes humble leeks to delicious new heights with caraway, thyme butter and nuts

    New Zealand Taste|May 19, 2017

  • Rose water and prosecco spritz

    Gemmayze St restaurant's head chef and owner Samir Allen shares this recipe for his refreshing rose water and prosecco spritz cocktail. Serve with dried rose petals for an extra special touch

    New Zealand Taste|May 19, 2017

  • Custard baked in shredded filo with poached rhubarb

    Gemmayze St restaurant's head chef and owner Samir Allen shares his recipe for silky baked custard encased in crisp filo pastry and topped with poached rhubarb. A delicious dessert for any occasion

    New Zealand Taste|May 19, 2017

  • Lebanese chicken and rice with preserved lemon and nuts

    Gemmayze St restaurant's head chef and owner Samir Allen shares his family's recipe for Lebanese chicken and rice. Spiked with preserved lemon and scattered with nuts, this dish was made for sharing

    New Zealand Taste|May 19, 2017