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 ...

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.

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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 ...

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Preheat a lidded barbecue to high. Melt the butter in a cast iron frying pan and add the spring onions, capsicum and the garlic. Cook for 2–3 minutes until soft. Combine the corn, mayo, sriracha, ½ ...

MARINADE: Whisk all the ingredients together in a large bowl and season well with salt and pepper. CHICKEN: Cut the chicken into long strips about 3cm wide. Add to the marinade and mix so they are all ...

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 ...

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