Moroccan Pumpkin Parcels

Recipe and photography: Vicki Ravlich-Horan Pumpkin is the perfect sweet and savoury vegetable which is why it lends itself perfectly to the Moroccan flavours. These gorgeous parcels can be made vegan simply by using oil instead of butter and serving with coconut yoghurt. Makes 4 600-750g butternut pumpkin peeled and deseeded extra virgin olive oil…

Chicken and Mushroom Creamy Comfort Soup

Recipe: Rosie Palmer from Henry and Ted Cafe | Photography: Brydie Thompson Egg free 1 tbsp olive oil 120g skinless chicken, thinly sliced salt and pepper 2 tbsp butter 3 garlic cloves 500g mushrooms thinly sliced 1 onion, diced 2 carrots, peeled and diced thinly 3 cups chicken stock 1 bay leaf 1 celery diced…

Spaghetti with Broccolini, Spinach and Rocket Pesto

Recipe and photography: Vicki Ravlich-Horan 100g dried spaghetti 20g butter 1 garlic clove, finely chopped 120g packet baby spinach 200g broccolini 100g feta ½ portion Rocket Pesto (see recipe below) Toasted almonds to garnish Fill a large pot with water and bring to the boil. Salt generously and add the pasta. In a pan melt…

Join the team

We are looking for a part time commission based sales person based in the Waikato. This is a great opportunity to be part of the Nourish team and make an impact on the local businesses that will become your clients. Do you love; Sales Helping people achieve their dreams Setting and exceeding targets Meeting people…




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