Serves 2 4

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  • Broccoli & potato soup

    Dollar-wise dinners to get you through the week.

    Woman's Day (NZ edition)|Mar 15, 2016

  • Braised fennel chicken

    Dollar-wise dinners to get you through the week.

    Woman's Day (NZ edition)|Mar 15, 2016

  • Magical sago puddings

    Known as sago gula melaka, these are popular in Malaysia and Indonesia, where they are served cool. I adore them! Even if you’re not a big fan of sago, I urge you to try them.

    New Zealand Woman's Weekly|Mar 14, 2016

  • Tomato rice with crumbed fish

    This dish is made special by the rice cooked with tomato pulp and butter – it’s tangy and refreshing, and much more interesting than just plain rice.

    New Zealand Woman's Weekly|Mar 14, 2016

  • Tomato tarte tatin

    This tart is fun to make and simply gorgeous to eat!

    New Zealand Woman's Weekly|Mar 14, 2016

  • Stuffed herb tomatoes

    These make the most delectable side dish. Lovely big beefsteak tomatoes are perfect. Try these for breakfast or alongside some lamb chops.

    New Zealand Woman's Weekly|Mar 14, 2016

  • Tomato smash with feta whip

    This recipe sings with flavour! Get your hands on as many tomatoes of different varieties, shapes, sizes and colours that you can – just make sure they’re all top-quality tomatoes.

    New Zealand Woman's Weekly|Mar 14, 2016

  • Berrylicious tarts

    With seasonal berries as good as this, it’s ridiculously easy to make spectacular desserts. These creamy tarts topped with sweet and tart berries will delight you, and the subtle kick of pepper in the crust goes beautifully with the fruit!

    New Zealand Woman's Weekly|Mar 13, 2016

  • Veal rack with roasted mushroom sauce

    Roasted mushrooms make a deeply savoury, rich and earthy sauce for this tender roast rack of veal. Served with little roast potatoes and your choice of vegetables for a fabulous roast lunch or dinner.

    Australian Women's Weekly|Feb 18, 2016

  • Hash

    You might call this shepherd’s pie or cottage pie, but we named it hash. In the old days, there always seemed to be leftover meat, not so these days! Photography by Todd Eyre.

    New Zealand Woman's Weekly|Sep 24, 2015

  • Posh mac n cheese

    To make a really stunning mac ‘n’ cheese – one that deserves to be served with Champagne and serviettes – I add wine to the cheese sauce and chilli to the breadcrumb topping.

    New Zealand Woman's Weekly|Aug 25, 2015