Autumn

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  • Apple meringue tartlets

    This delicious cream-cheese pastry is a key component in my small campaign to persuade people to make pastry rather than buy it. Make it at least 2 hours before you intend to use it. It’s easy to make, easy to handle and beautifully flaky despite being made in a food processor. It is also very versatile and works with sweet or savoury fillings. The success of these tartlets depends upon using apple purée that is not too sweet and a sharp, fruity jam. With these in place the combination of textures and flavours ensures a small but memorable baking triumph. Photograph by Mike Rooke.

    New Zealand Taste|Sep 04, 2015

  • Feijoa pies with sugar lattice crust

    I love feijoas and have great childhood memories of sitting with my brother under our old feijoa hedge, gorging ourselves on the tart, slightly gritty fruit. Usually we ended up in a throwing war with the rotten and eaten ones, all in good fun. My kids and I have been resourceful over the last few autumns and we’ve squirrelled away many a bag of feijoa pulp to use as a surprise ingredient later in the year when the taste of feijoas has faded from memory. These simple, little, muffin-shaped pies are great as a winter dessert with a scoop of vanilla ice cream. Photograph by Jani Shepherd and styling by Fiona Hugues – Gatherum Collectif.

    New Zealand Taste|Sep 01, 2015

  • Feijoa maple roly-poly

    A roly-poly is English dish traditionally made with jam. For this seasonal spin on an old favourite, pastry is spread with feijoa pulp and maple syrup, then baked until golden. Photograph by Todd Eyre.

    New Zealand Taste|Sep 01, 2015

  • Feijoa streusel tart

    Nuts bring a wide array of nutty, toasty and sweet flavours to dishes – think the sweet butteriness of pine nuts, the milky sweetness of fresh almonds, and the toasty coffee-like taste of roasted hazelnuts.

    New Zealand Taste|Apr 30, 2015

  • Apple and raspberry crumble

    A timeless dessert classic that is loved by all - there is something so divine about warm, stewed fruits with a sweet, biscuit crumble.

    Woman's Day|Dec 30, 2014

  • Steamed treacle pudding

    This sweet, moist pudding is absolutely divine served warm, drizzled with rich golden syrup and a spoonful of creamy ice-cream.

    Australian Table|Dec 30, 2014

  • Caramel pecan and date pudding

    This delicious pudding mixes a sweet, oozing caramel sauce with crunchy pecans and chewy dates.

    Australian Women's Weekly|Dec 30, 2014

  • Zucchini soup with cheesy croutons

    This warming Italian-style soup is a great family meal for when zucchini are in season and cheap. For some added Italian flavour, use a good parmesan instead of the cheese mix.

    Woman's Day|Dec 30, 2014

  • Apple and pear pie

    This country style classic has a thick buttery crust and is jam packed with lightly spiced stewed fruits - delightful!

    Woman's Day|Dec 30, 2014

  • Veal pie with cheesy semolina topping

    Satisfy those savoury cravings with this hearty winter bake. Tender veal, carrots and celery sit perfectly under a layer of cheesy semolina that will leave your belly and your taste buds perfectly content.

    Australian Women's Weekly|Dec 30, 2014

  • Creamy cauliflower and bacon soup

    Hot, creamy and packed full of goodness, this tasty cauliflower and bacon soup is beautiful served warm with a slice of crusty bread on a cool Winter's evening.

    Recipes Plus|Dec 30, 2014

  • Spicy coconut fish soup

    This deliciously spicy soup is packed full of creamy coconut milk, tender flaked fish and a punchy sauce to delight any dinner guests.

    Woman's Day|Dec 30, 2014