Beetroot & Fennel Soup

Published in Dirty Girl Kitchen

Serves 4 500g beetroot 1 knob of butter 1 brown onion 1 large bulb fennel, trimmed and fronds reserved 700ml Campbell’s Real Stock - Beef or Vegetable Salt & pepper to taste Dollop of cream Chopped fennel fronds, to garnish Trim the...
rebecca plum jam

Plum, Lavender & Cinnamon Jam

Published in Dirty Girl Kitchen

Makes about 5 cups Use any in-season plum...freestone ones are easier to deal with as the flesh just pulls away from the stone easily! No need to cut it away. Not all types of lavender are edible so please check that the variety you use is OK to...
Becasse-18.4.07-Bisque1

Lobster bisque

Published in From Justin North's Kitchen

Makes 2 litres, enough for 4 serves Prep time. 20 minutes Cook time. 40 minutes 2 kg lobster heads or large whole prawns 100 ml white wine 50 ml vegetable oil 50 ml Cognac, Armagnac or cooking brandy 150 g butter 4 sprigs thyme 2 carrots, cut...
skye's choc avo tart_wildsugardesserts

Skye’s Chocolate Avocado Tarts

Published in Skye's Wild Desserts

Super easy to make, all you need to arm yourself with for this adventure is a blender, a food processor and a spatula. The most important thing to remember is to have fun in the kitchen. Think decadent, think yummy, think wild! Serves 4 Preparation...
Spicy Pear Cake_WildSugarDesserts

Spicy Pear Love Cake

Published in Skye's Wild Desserts

A gorgeous gluten-free cake that says simply ‘I love you’. Here we see whole spiced-up poached pears studded in a lovely cinnamon and vanilla bean cake. Heavenly served up with our Cinnamon Cream and sprinkled with Praline.
yoghurt jelly, test

Yogurt Creams with Honey-Rosemary Syrup

Published in

Serves 6 Yoghurt Cream 2 teaspoons powdered gelatine 300ml pouring cream 110g (1/2 cup) caster sugar 500g (2 cups) plain greek-style yoghurt Honey-Rosemary Syrup 2 large sprigs rosemary 110g (1/2 cup) caster sugar 360g (1 cup) honey 2...
rosemarybuns test

Rosemary and Raisin Buns

Published in

Makes about 12 This is based on the recipe from The Italian Baker by Carol Field, Morrow, NY, 1985. It’s one of the best cookbooks I own and I’ve been using it since it was first published. 55g (1/4 cup) caster sugar 2 ½ teaspoons instant...
rosemary shortbread test

Rosemary And Semolina Shortbread

Published in

Makes 1x22cm Round Shortbread I have no idea where this recipe came from so if you recognise it as yours, I apologise.  I baked it religiously at the last restaurant I cooked in professionally, the much-loved 82 Gladstone in Parnell, Auckland. ...