Herbs

Broccoli and herb fritters with beetroot relish

These gluten-free fritters are packed full of sheer goodness! Whip up a batch for a tasty weekend brunch or a light and easy midweek dinner - and make sure you pile up on our scrumptious toppings.

New Zealand Woman's Weekly|Mar 09, 2020

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  • Tomato and herb tart

    Make use of your garden's fresh tomatoes and whip up this stunning pastry tart. It's fantastic as a tasty picnic plate or a light dinner, and flavoured to perfection with fresh oregano and thyme.

    Food|Feb 11, 2020

  • Easy courgette, cream cheese and herb picnic tart

    This easy courgette tart recipe is a favourite of Nici Wickes. It’s good served at room temperature with chutney, which makes it perfect for taking on your next picnic as a delicious bite.

    New Zealand Woman's Weekly|Feb 21, 2018

  • 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

  • Roast veal blade with sage and mozzarella

    Stuffed with mozzarella and sage, wrapped in proscuitto and drizzled with a punchy salsa verde, this roasted veal will have your family and friends raving.

    Woman's Day|Feb 18, 2016

  • Kale, lemon & garlic purée with pasta

    This uncomplicated recipe is so incredibly full-flavoured. Kale has a more intense flavour than spinach and other greens, and is absolutely crammed full of iron, vitamins A and C and plenty of antioxidants – your body will love it! Paired with lemon and garlic, the purée adds a whopping load of nutrients to any pasta meal.

    New Zealand Woman's Weekly|Jan 11, 2016

  • Cooling gazpacho

    This chilled soup is a great “wake up” for the taste buds and ever so refreshing on a hot summer’s day. I tried this recipe at one of the small pintxos (tapas) bars in Spain’s San Sebastian and it turned me into a gazpacho fan – so cooling and light for lunch or supper.

    New Zealand Woman's Weekly|Jan 11, 2016