Asparagus with prosciutto, egg and parmesan

If you’ve never tried asparagus, egg and prosciutto (or ham or bacon) together, then you’ve been missing out! All the components of this dish pair beautifully together - making it a perfect BBQ side dish.

Nadia|Jan 20, 2020

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  • Sticky lamb shanks with Parmesan mash

    This is such a satisfying dish and so easy to cook! The lamb shanks are beautifully tender and the Parmesan mash is such a crowd-pleaser, making it a perfect weekend dinner to enjoy with the whole family.

    New Zealand Woman's Weekly|Sep 02, 2019

  • Meatball subs

    Skip the the takeaways and make your own meatball subs at home - they're so quick and easy to pull together! Prepare the meatballs and sauce in advance then fill your bread rolls on the day for a scrumptious lunch.

    Woman's Day (NZ edition)|Mar 20, 2019

  • Twisted courgette slice

    Be the champion of meal prep with this courgette slice - just over 60 minutes of work and you can have lunch ready in the freezer for two months! Plus, when it's this delicious, you'll never want anything else.

    Woman's Day (NZ edition)|Mar 20, 2019

  • Easy seafood mornay

    Nici uses crème fraîche to save making a roux for this seafood mornay, and the result is rich and creamy, making for a great way to send the taste buds soaring at the beginning of a feast.

    New Zealand Woman's Weekly|Mar 10, 2019

  • Easy ricotta gnocchi

    Gnocchi has a reputation for being lots of work with unpredictable results. What we all want is soft little pillows of pasta eager to soak up whatever sauce we throw at it, yet so often it can turn out chewy. I have Donna Hay to thank for introducing me to gnocchi made with ricotta instead of potatoes, and it’s a dream come true!

    New Zealand Woman's Weekly|Mar 04, 2019

  • Golden parmesan moki with summer salad

    This golden crumb is ideal for a fish that might have dark flesh running through it - it’s a great disguise with lots of flavour! Ready in just 20 minutes, this is a seafood dish that should definitely be in your repertoire.

    Nadia|Feb 27, 2019

  • Broccoli parmesan pizza with baby bocconcini

    Make dinner exciting tonight, with these deliciously healthy broccoli parmesan pizza bases. Topped with any ingredients you like or have on hand, these are a nutritious treat!

    Food|Jan 29, 2019

  • Fennel, prosciutto and parmesan salad

    This fresh fennel, prosciutto and parmesan salad recipe is great served for a filling lunch or light side dish. Drizzle with a simple lemon, garlic and olive oil dressing for a delicious finishing touch

    Woman's Day (NZ edition)|May 29, 2017

  • Parmesan basil croquettes with pesto aioli

    Put that leftover squash to good use in this delicious croquette recipe. Crunchy, cheesy and oh-so moreish, these bites are perfect for entertaining. Serve with pesto aioli for a tasty finishing touch

    Food|May 17, 2017

  • Silverbeet and parmesan balls

    It doesn’t come simpler than these little flavour bombs! Make a batch of Nici Wickes' silverbeet and parmesan balls and re-heat whenever you need a quick bite – six to eight alongside a simple salad makes a satisfying meal

    New Zealand Woman's Weekly|Apr 10, 2017

  • Creamy chicken carbonara

    A lighter take on creamy chicken carbonara; with bacon, mushrooms and shavings of parmesan

    Commercial|Apr 15, 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