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Roast Baby Leek, Butternut Squash and Three Cheese Tart

Recipe and photography: Vicki Ravlich-Horan This beautiful tart is a perfect Autumn dish. Feel free to replace the hazelnuts with walnuts. Hazelnut and Parmesan Pastry ½ cup hazelnuts ½ cup wholemeal flour 1 cup flour 150g butter, cold ¼ cup grated Parmesan ½ tsp salt 1/8th cup cold water Place the hazelnuts into a food processor…

Triple Chocolate Mousse Cake

Recipe: Megan Muldowney, The Cafe Baker  |  Photography: Tracie Heasman Brownie Base 60g butter, softened ½ cup sugar 1 egg ½ tsp vanilla essence 1/3 cup self-raising flour 4 tbsp cocoa 100g chocolate, roughly chopped Chocolate Mousse Filling 150g chocolate, chopped 1 cup cream 2 tbsp cocoa 3 egg whites Mallow Topping 100g white marshmallow…

Scones

Scones, is there a better vessel for your homemade jam? Originating from the UK, very likely from Scotland but let’s not open that can of worms or we’ll end up in a Pavlova-esq controversy. The scones of old were made with ground oats and cooked on a griddle until the introduction of baking powder which…

Seeking a Dragon

  Nourish Magazine was recently named a finalist in the NZ Guild of Food Writers Culinary Quills Publication of the year.  With a strong and loyal readership Nourish has proved there is an appetite for great local content.  Our fresh local flavour has also proven to be attractive for our growing number of advertisers. Covering…

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