New Zealand Woman’s Weekly is the country’s most-read magazine on the newsstand – in fact, it’s been loved and treasured by Kiwi women for more than 85 years.
Roasting has become my favourite way to cook cauliflower – it turns the vegetable into a glorious feast of nuttiness. In this recipe, the cauliflower is combined with chickpeas and spices to make a wonderful side dish or a vegetarian option for dinner.
Pot-roasted beef with lots of herbs and spices in a rich, red wine gravy makes for a stunning meal. Throw in freshly baked Yorkshire puddings and it can’t be beaten.
Here’s a meal that is truly elegant and satisfying. It’s quick and easy to put together but the flavour is one of pure sophistication. The gentleness of the tarragon, a most subtly flavoured herb, balances the richness of the creamy white wine sauce.
Slow cooked to tender perfection, this fragrant beef brisket is beautiful served atop steamed rice. With Asian spices and vegetables, this beautiful Vietnamese dish is great enjoyed straight out of the slow cooker.
The addition of tender beef ribs in this traditional French dish brings a wonderful flavour and texture to the classic beef bourguignon. Serve it straight out of the slow cooker with a side of mashed potato or crusty bread.
This traditional Mexican meat dish, where chocolate, chilli and beef are combined in a delicious, hearty casserole, is even more flavoursome in this gorgeous version of the recipe made in a slow cooker.
This traditional French chicken, bacon and mushroom stew is made even more flavoursome when cooked overnight in a slow cooker. Just breathe in and smell the aromas...
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