Serves 4 6

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  • Easy pain au chocolat

    It wouldn’t be Easter without some chocolate tucked in there, right? Try this easy pain au chocolat recipe and be rewarded with hot pastry and delicious melted chocolate

    New Zealand Woman's Weekly|Mar 14, 2016

  • Easy berry tiramisu

    My version of this famous Italian dessert is slightly lighter than the original and has the addition of raspberries for an added zing of freshness to go with the sharp espresso and cocoa. This definitely lives up to this dessert’s literal translation – “pick-me-up”.

    New Zealand Woman's Weekly|Mar 14, 2016

  • Tim Tam pina colada parfaits

    Tim Tam Pina Colada biscuits are the perfect accompaniment to this tropical fruit parfait. They’re easy to make: simply layer the parfait components into glasses and serve with an indulgent Tim Tam Pina Colada biscuit or two on the side. Recipe by The Style Insider.

    Commercial|Mar 02, 2016

  • Chicken and vegetable pie

    It wins people over, does this pie! The leeks, celery and corn make for a magical trio and somehow tastes like the most comforting bowl of chicken soup. Photography by Todd Eyre.

    New Zealand Woman's Weekly|Sep 23, 2015

  • Rhubarb meringue tart

    Fans of lemon meringue pie will adore this variation, which of course uses rhubarb curd instead of lemon. Photography by Todd Eyre.

    New Zealand Woman's Weekly|Sep 23, 2015

  • Whole baked cauliflower cheese

    Roasting a cauliflower whole helps bring out its nutty flavour. Add an aromatic herb rub and creamy cheese sauce to the mix, and it becomes a truly magnificent dish! Taking it out of the oven all golden and bubbling will also help to bring a sense of theatre to your table.

    New Zealand Woman's Weekly|Aug 25, 2015

  • Chocolate and raspberry self-saucing pudding

    This self-saucing pudding is always a crowd pleaser, especially as it contains little bursts of tart raspberry amongst the chocolate sponge and glossy sauce. It’s a winner!

    New Zealand Woman's Weekly|Aug 18, 2015

  • Family roast lamb

    This is the easiest of family meals and is very forgiving. Cooked my mum’s way, your lamb will not be pink and rare, but will be tasty, tender and falling-off-the-bone delicious!

    New Zealand Woman's Weekly|Aug 11, 2015

  • Moroccan-spiced chicken

    What could be better than a perfectly roasted chicken imbued with fantastically aromatic spices from Morocco? This is a simple and easy roast that will take your taste buds on a magical journey.

    New Zealand Woman's Weekly|Aug 10, 2015

  • Caramelised onion & thyme tart

    Whether your preference is for sweet or savoury tarts, the French are famous for what they pile into buttery pastry shells. This simple caramelised onion tart is truly a thing of pure beauty and deliciousness. Makes 4 x 12cm tarts or 1 x 25cm tart

    New Zealand Woman's Weekly|Jul 21, 2015

  • Coq au vin (chicken in wine)

    I love this easy variation on the original coq au vin recipe. It’s a great dish for large numbers as it can be prepared the day before and served from the large pot it’s cooked in. It needs nothing more than some bread to mop up the juices and a simple salad to refresh the palate. C’est bon!

    New Zealand Woman's Weekly|Jul 20, 2015

  • Merguez with peppers and couscous

    These spicy lamb sausages team up really well with sweet peppers and couscous. Serve with a big green salad of mixed leaves (add some baby beetroot and silverbeet leaves if you have them).

    New Zealand Taste|Jul 14, 2015