Condiment

Homemade green curry paste

Craft your own green curry paste from scratch with this simple recipe. This staple of Thai cuisine is perfect for chicken, fish, curries or soups. Plus, you can freeze the surplus

New Zealand Taste|Aug 16, 2016

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  • Homemade harissa paste

    This simple recipe for homemade harissa combines chilli and spices to create a beautiful, flavourful paste that's perfect as a spice rub for meats or adding an extra kick to couscous

    New Zealand Taste|Aug 10, 2016

  • Chicken liver pate

    Chicken liver pate can be served on toast or biscuits, with drinks or, set in small individual containers, it is a perfect first course for a dinner party.

    Australian Women's Weekly|Jul 07, 2016

  • Caramelised onion and beetroot jam

    While most jams are made using fruit, this tasty savoury-style recipe from The Australian Women's Weekly's 'Made From Scratch' cookbook is brilliant dolloped atop a steak sandwich, or served with blue cheese.

    Australian Women's Weekly|Apr 29, 2016

  • Feijoa paste

    This feijoa paste is great on cheese boards and antipasto platters. It's is a labour of love but uses up lots of feijoas and in the long run, potentially saves you buying the pricey store-bought ones

    Woman's Day (NZ edition)|Apr 13, 2016

  • Jams, preserves and chutneys

    Make the most of an abundance of fruit or vegetables by preserving them as jam, marmalade, relish or chutney. Extra jars of conserve also make fabulous gifts.

    Now to love|Nov 10, 2015

  • 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

  • Capsicum Christmas chutney

    This chutney is a summer favourite, not only is it great with strong hard cheese, it is the perfect match for thick slabs of cold Christmas ham jammed into fresh bread. Photography by Jani Shepherd/Gatherum Collectif.

    New Zealand Taste|Nov 03, 2015