I love a pickled fish salad in the summer – it is so easy and looks and tastes great. This one has a simple marinade and a barbecued version of the classic panzanella. It is very important to mix the bread through just before serving as you don’t want it completely soggy.
Recipe Tag: Fiona Smith
Click here for the spring cucumber and asparagus salad recipe
A New Zealand version of the classic pumpkin pie. I like to use a combination of kumara: orange for its brilliant colour and purple for its more robust flavour. I prefer to steam the kumara rather than boil as it gets less waterlogged.
For the sweet crust pastry shell, click here.
Pear makes a lovely alternative to apple and really sings with all the spicy flavours of the gingerbread pastry. Best served warm and à la mode.
This goes well with the kūmara black bean & herb croquettes. Click here to view kūmara black bean & herb croquettes recipe
Traditionally you would dip the floured croquettes in egg but using the aquafaba from the can of beans makes these a great vegan option. You can make them half size if you want smaller bite-sized treats, they just take longer to roll. Click here for mojo sauce
Posset is a rich and creamy dessert set with citrus juice. Here I have added preserved lemon and a hint of saffron, and served it with a simple crunchy wafer.
Sticky rice is my favourite dish at yum cha but it always comes with pork or chicken so, as I try to only eat free range, I either have to forgo my principles or miss out. So instead I make my own vegan version, packed with flavours and still ‘meaty’ with mushroom and eggplant. Add the chilli bean paste if you like a bit of heat.