Cook the potatoes in boiling salted water until tender. Drain and cool. Cut any larger potatoes in half. DRESSING: Put the curry powder in a dry frying pan and warm over a low heat until it smells ...
Sponge: Pre-heat the oven to 170ºC. Lightly grease and line a roulade tin (approximately 39x26cm) with baking paper. Whisk the egg yolks and sugar together until thick and pale. Add the zest and juice ...
Snap the woody ends off the asparagus. Using a sharp mandolin, start at the bottom of the spear and slice the asparagus directly onto the serving plates. Cut the lemon in half then slice a few thin ...
It’s that time again where our next Dish Tasting Panel will focus on New Zealand Emerging Whites, with results to be published in our April/May 2025 issue.
Beat the butter and sugar in a large bowl with an electric mixer. Slowly add the eggs and the egg yolks one at a time and beat for 1 minute. Mix in the orange juice. The mixture will look curdled but ...
Put the carrot, zucchini and corn in a bowl. Whisk the water and egg together with a fork, pour over the veges and stir through. Sift in the flour, baking powder and cumin, add the coriander, season ...