This really is a simple but seriously beautiful recipe

that blends the richness of the mozzarella with the

sweetness of the blistered tomatoes, fresh baby peas

and mint. Great to serve at any party, this recipe is quite

the centrepiece and a really festive addition to any feast.

Originally, I created this for my friends at Barker’s of

Geraldine, incorporating their lovely raspberry vinaigrette

— otherwise dress in bright lemon juice and good olive

oil. Feel free to use burrata or bocconcini instead of

mozzarella.

This simple, one-bowl orange, black sesame seed, and yoghurt loaf is light, moist, and full of a delicate citrus flavor—plus, there’s no need for a mixer. Greek yoghurt keeps it lovely and tender, while fresh orange adds a bright, zesty kick. Serve it warm or toasted with a generous spread of whipped date butter and a dusting of icing sugar if you wish.

A healthy yet delicious treat, why not eat crumble for Breakfast. This pear and rhubarb crumble is made with nourishing quinoa flakes, crispy coconut and sweetened with coconut sugar. Use date butter, coconut oil or butter depending on dietary requirements.

Date butter is having a moment, and for good reason. It’s whipped, naturally sweet, and has just a touch of cinnamon to make even the simplest baking seem indulgent.

Whether you spread it on fruit toast or pair it with one of the recipes below, its rich, caramel-like flavour is just delicious.

This version is super versatile, with a vegan option using coconut oil - (ensure the oil is firm). Either will last in the fridge for up to a month.

These chai-spiced kūmara muffins are soft, naturally sweetened with maple syrup, and wonderfully comforting. Topped with crunchy seeds and served with silky whipped date butter, they’re a delicious way to show your love.

This cake has been a staple in my kitchen for years—part of my wedding cake, a go-to for birthdays, and loved by every friend and family member who’s tried it. It’s rich, moist, and utterly foolproof. The batter might seem thin when you mix it, but don’t worry—that’s exactly how it should be, and the result is absolutely incredible.

Some nights, you want something bold but effortless. This dish is all about layering flavour without overcomplicating things. Warm spices, a touch of sweetness, and a hit of vinegar bring out the best in juicy prawns. Serve it up with fluffy basmati, cooling yoghurt, and a side of crunchy salad to balance the heat.

These chewy little morsels are dangerously addictive—but surprisingly not too indulgent. Made with ground almonds, coconut sugar, and a hint of lemon, they have a delicate balance of nuttiness and citrus brightness. The addition of white chocolate takes them over the top, creating a treat that's crisp on the outside and soft within. Perfect with coffee or as a quick sweet fix, these cookies are easy to make and even easier to devour.

This recipe is an absolute childhood favourite and was created decades before I was born, yet we devoured it every single birthday and Christmas growing up. It was originally created by Mrs Holyoake during Sir Keith Holyoake’s reign as NZ’s Prime Minister from 1957 to 1968. I sometimes add another egg and it works well but have kept the recipe as is for old times sake!

This light, fresh Orange & Almond Cake is ideal for a picnic in the sunshine or stashing in a lunchbox as an extra special treat.

Sometimes even breakfast calls for cake! Lately I’ve been eating banana loaf with home-made chia jam and yoghurt for breakfast but felt I needed to mix it up. These muffins are stuffed full of carrot, oats, dates, seeds and chia s so they’re as healthy as I could make them while still tasting good. Better still, everything goes in the food processor so they’re simple to make.

Another day another cookie – I had hoped to photograph and stack of these chocolate beauties but there was only one left by the time I got there. Here’s my big girl cupping the last one which I swiftly ate.

Birthday’s are for treats right?! This decadent buttery cake is my new go to birthday cake. It’s super simple with gluten-free richness that goes a long way – only needing the teeniest piece. I’ve iced it as think birthday cakes need icing but feel free to leave it out. Plums and honey baked rhubarb would be delicious in place of raspberries also. Enjoy x

Happy New Year from chilly San Francisco. We’re lucky enough to be adventuring here again visiting family (while also longing for some Kiwi heat!). Here’s a delicious recipe for a simple, no-bake chocolate biscuit slab. We devoured it Christmas day but it’s so good we’re making it again for New Years.

This is a healthier version of the classic childhood treat, rice bubble slice. They’re a nostalgic nod to my childhood birthdays but with a wholesome twist of seeds and toasted oats.

As a child caramel slice was my absolute favourite and think that’s where my  passion for baking took off. To this day it’s my number one go to treat food. I’ve recently been home to mum and dad’s where mum stocks the pantry with baking ingredients for me to go wild – and that I did!

It’s such a luxury to have limes in season and not cost a small fortune! This pie is traditionally made with Florida key limes and takes me back to our care-free (child-free!) days living in the Caribbean when I’d make this silky tart most weekends. It’s super simple, delightfully sweet with the perfect amount of tartness. We matched it with Matahiwi ‘Holly’ Late Harvest 2013 courtesy of winefriend – with it’s caramelised mandarin and passionfruit curd characters the match was sublime.

Here’s the ultimate hiking snack perfect for breakfast, lunch or dinner. This recipe is a great base to add a variety of fillings to and pairs beautifully with the rich and creamy stone-fruit and pear palate of Sacred Hill’s Pinot Gris. Make sure you pack a couple of ripe avocados to smear on top.

When it’s cold outside I bake brownies.  I love desserts of all kind, but nothing can cheer me up like a brownie and a hot cuppa.

Inspired by a Kokako cafe recipe shared by a dear friend, these brownies are intensely chocolatey – almost pure unadulterated fudge,  topped off with the papery, flaky top that is the signature of the best brownies.