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  • Homemade chilli oil

    This spicy oil makes an attractive, useful gift. As well as giving pizza a kick, it is superb in vinaigrettes or wherever you use oil but yearn for a little extra heat. Photography by Jani Shepherd/Gatherum Collectif.

    New Zealand Taste|Nov 09, 2015

  • Green papaya salad

    Fran Abdallaoui and Pamela Clark share their recipe for a salad with green papaya, a classic Vietnamese and Thai ingredient.

    Australian Women's Weekly|Nov 09, 2015

  • Spicy chocolate torte with sour cinnamon sauce & sugared pepitas

    This decadent cake is inspired by the life of artist Frida Kahlo and her sometimes turbulent relationship with her lover, Diego Rivera. It is dense and complex like Frida, with heat from chilli and spice. It’s the perfect, dramatic end to a Day of the Dead feast. Photography by Jani Shepherd / Gatherum Collectif.

    Your Home and Garden|Oct 30, 2015

  • Pulled beef with la casa seasoning

    To make a wonderful taco filling, rub the mix into inexpensive cuts of beef and cook long and slow until the meat fibres pull apart easily. Photography by Jani Shepherd / Gatherum Collectif.

    Your Home and Garden|Oct 30, 2015

  • Magical dried fruit & nut curry

    The first fruit curry I tried was from one of Camellia Panjabi’s recipe books and it was a magical experience – not at all as odd as I thought it would be. This is my version and it’s a stand out if you’re looking to expand your repertoire of vegetarian meals.

    New Zealand Woman's Weekly|Oct 15, 2015

  • Trio of Balinese style salads

    Make these simple side dishes to accompany your curry and you will have the perfect feast. Photography by Todd Eyre.

    New Zealand Woman's Weekly|Sep 30, 2015

  • Tomato, tofu and chilli pilaf

    Enjoy this tasty tomato, tofu and chilli pilaf for dinner tonight. It works perfectly as a side or on its own - a delicious vegetarian dish the whole family will love.

    Australian Women's Weekly|Sep 30, 2015