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  • Blueberry and Orange Polenta Cake

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    In New Zealand we tend to use polenta more often in savoury dishes.  In Italy it is also often used in cakes and biscuits.  Using polenta and ground almonds in this recipe means that the…

  • Charred Asparagus, Halloumi and Roasted Chickpea Salad

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    Packed with lots of colour, flavours and textures, this salad recipe is by Katie Silcock, head chef at Revolve Cafe at the Avantidrome Complex just outside Cambridge. 6 portions Time 15 minutes Ingredients 2 large…

  • Broccoli Pasta

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    2 cups vegetable stock 1 head of broccoli, cut into florets ½ onion 2 garlic cloves ½ cup grated Parmesan 1 tbsp pine nuts, toasted handful of basil (or 1 tbsp basil pesto) 200g dry…

  • Plum Muffins

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    Muffins are always a crowd pleaser, easy to whip up and the perfect match with a cuppa! You can substitute the plums with any other stone fruit or berries. Tinned fruit would even work if…

  • Farm Gate Deli


    Words by Victoria Russell, images by Sheryl Nicholson Janet Edmond admits she is a “mad keen fisherman!” Her team’s recent big win in the NZ Nationals Fishing competition with a 300kg marlin is testament to…

  • Summer Hot Spots


    Here are a couple of our top picks for great places to visit, and eat, this summer in the BOP. Falls Café Set in the peaceful McLaren Falls Park, Falls Café is a family business….

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