Recipe Category: Guest Chef September 2018
Kiwis love pie and this makes enough for four people with a bit left over for a good cold pie the next day.
Ducks lay in spring and this simple dish celebrates this time of year and hides nothing of the flavour – they are boiled and eaten this way because they are delicious! The dish also celebrates and shows the glory of small green leaves and shoots that come into abundance now.
Old-school British cookery with an unexpected blast of heat from fermented chilli paste made last year.
A French classic pulling on a throwback to winter.
This wonderfully simple soup sings of spring.