Gingerbread houses

This recipe for gingerbread houses creates a kid-friendly project that will get everyone into the Christmas spirit.

Food|Mar 02, 2017

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  • The ghostly galleon

    This ghostly ship is a labour of love, but it would make the perfect centrepiece for your next Halloween celebration

    Australian Women's Weekly|Jul 08, 2016

  • Eggplant fritter fries with garlic yoghurt

    Eggplant...fries?! This recipe sees this meaty vegetable transformed into thick fries, coated in beer batter then fried to perfection. Serve with garlic yoghurt for a delicious vegetarian snack

    Australian Women's Weekly|Jul 08, 2016

  • Mindy mermaid

    Mindy mermaid

    Australian Women's Weekly|Jul 06, 2016

  • Drunken mocha mousse tartlets

    The key element to this chocolate mousse tart recipe is the texture of the mousse. It needs to be light and fluffy; be careful not to press out too many of the air bubbles while folding the mixture to ensure the best results.

    Australian Women's Weekly|Jul 01, 2016

  • Donut ice cream cake

    You’ll win brownie points with this sensational dessert!

    Woman's Day (NZ edition)|Apr 18, 2016

  • Roasted hapuku with prawns, peas & blood orange

    This is one of my favourite summertime flavour combinations, and the colours make eating it a treat. I garnish this dish with nasturtium leaves and flowers, which are found growing wild just about everywhere from the beach to a Ponsonby roadside! They’re not essential, but look great with the blood orange.

    New Zealand Taste|Mar 07, 2016

  • Angel hair pasta with crispy whitebait & lemon carbonara

    This is a great summertime starter or light lunch. If whitebait is out of season and you can’t find any frozen, you could easily substitute it with your favourite seafood, e.g. prawns, crayfish or mussels.

    New Zealand Taste|Mar 07, 2016

  • Olive oil & rosemary schiacciata with wild mushrooms

    Schiacciata is a Tuscan-style flatbread traditionally made with flour, yeast, salt and water – I’ve added a little rosemary for variety. It’s baked in the oven then brushed with olive oil once it comes out. Use wild mushrooms if available but otherwise substitute whatever mushrooms you have access to. Lardo is a salami that has been made since the time of the Ancient Romans from cured fat, rosemary and spices. Use fresh broad beans in season; at other times, use frozen ones, which are just as good.

    New Zealand Taste|Mar 07, 2016