All Blog Posts — Recipes

This Herb Sauce is so good, it makes everything taste fabulous. Serve it with BBQ lamb and a baguette or buratta cheese and toasted Pane Toscano. It's also good served with fish or chicken. You can also try it with iceberg lettuce wedges or diced, salt-boiled potatoes, and some chopped green beans, finished with parmesan or toasted pine nuts! Ingredients 1 cup parsley leaves 1 cup spinach (tightly packed) 1⁄4 cup tarragon or basil 1⁄4 cup minced chives 1 clove garlic chopped 2 salted anchovies 60ml lemon juice 20ml white wine vinegar 1⁄2 cup olive oil 1⁄2 cup pure cream Salt &...

Devilled Eggs are easy to make and add a sophisticated, old school touch to any menu. Here are a couple of ways to make them - with a creamy dill stuffing and sprinkled with pickled red onions or caviar. Enjoy one or the other, or serve both and impress your guests! Ingredients  8 large eggs-hard boiled 1 large Tbsp chopped fresh dill* 100g crème fraiche (or sour cream) Salt and pepper 2 Tbsp finely diced red onion 1-2 Tbsp wine vinegar (white wine or champagne vinegar) Nigella seeds, optional *mustard powder, curry powder or other soft herbs (chives, chervil, parsley)...

It may seem counter-intuitive to make an ice-cream sandwiches with toasted Hot Cross Buns, but the caramelised crisp butter and sugar surface of the bun contrast so well with the ice-cream. The delight on little faces with just the mere mention of this concoction is worth it! Ingredients 1kg vanilla ice-cream 6 Hot Cross Buns Orange Butter Cream: 60g butter 1 tbsp sugar ½ tsp grated orange zest Method First press the vanilla ice-cream onto a tray about one centimetre thick and freeze overnight or until firm. Make an Orange Butter Cream by mixing the butter with the sugar and orange zest. Split...

There is an art to making crepes. The batter needs to be quite runny so it can be spread thinly across the base of the pan to create a crepe that is fine and lacy. This takes practice and patience!  This delicious version of crepes uses plump currants, which add extra sweetness, balanced with a hint of bitterness from their skins. Introduced by Russian Immigrants, Currant & Lemon Crepes are popular in Wellington, New Zealand. We make them in our Armadale store every year on Shrove (Pancake) Tuesday. Cook as described stirring the mix before making each crepe to evenly distribute the...