Cuisine - 2019-04-17

• SOUL KITCHENS
• FROM THE BOTTOM OF OUR HEARTS
• DOWN MEXICO WAY
• 48 HOURS IN TAURANGA
• WHERE WE ATE
• WE’RE WATCHING
• SHAKEN & STIRRING
• PLATE OF ORIGIN
• HARBOUR MASTER
• TO BOLDLY GO
• WEAVE LENGTHS
• ARTISAN WATCH
• QUICK FIX (CONT.)
• HAVE YOU TRIED?
• JANET GREY, THE FAT FARMER & KYLE STREET, CULPRIT (AUCKLAND)
• Things to Do
• THE NEW TRUCK IN TOWN
• DESIGN FILES
• TRY IT, YOU’LL LIKE IT
• STEWED CABBAGE WITH GOAT’S CHEESE & CHIMICHURR­I
• TOP NZ PINOT NOIR
• Peter’s top picks ....
• WELLINGTON
• CHRISTCHUR­CH
• HOW BAZAAR
• CASHEW NUT CURRY
• Chickpea, papad & coconut salad with tamarind-lime dressing
• Spiced beetroot soup with toasted cumin yoghurt & butter-fried curry leaves
• Fish burikas with squash harissa
• PORK Pork, chorizo, potato & red capsicum 30
• Lamb manti with yoghurt & sumac
• Five-spice citrus tart with whipped, sweet mascarpone
• Baked kung pao chicken nibbles
• Roasted cauliflowe­r with buttered rice & coriander sauce
• Pumpkin kibbeh stuffed with feta & spinach
• Saffron & preserved lemon posset with almond filo wafers
• Tempeh larb with pickled carrot & makrut sticky rice
• French apple cardamom cake with spiced candied almonds
• Earl Grey chilli chocolate cloud cakes with mandarin cream
• Avocado dressing
• Hot & sour fish soup (Dtom yum pla)
• Spiced lentil & oxtail soup with green harissa
• Curried cauliflowe­r & farro salad
• Paneer curry with prunes
• Turmeric & dill fish salad
• Stir-fried peppered beef
• Caribbean mojo sauce
• Fish-eggplant koftas
• Chickpea pancakes
• Green shakshuka
• Pumpkin biryani

Cuisine - 2019-02-18

Cuisine - 2019-06-17