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.

This is the best banana loaf I’ve made hands down – gluten-free or regular. I make it every week (sometimes twice!) for lunchboxes and mid-afternoon snacks.
Packed with coconut, it’s super moist, with the lightness of 4 eggs and almond meal. Although it’s not overly sweet, it doesn’t need to be toasted or buttered, it’s delicious just as it is.

On Labour day we spent the entire day inside not leaving the house. While it was cold and rainy outside we cranked the heating, ditched our lunch plans and made use of some pantry staples and delicious spring asparagus.

Here’s my fancy take on traditional fish fingers. I’ve used  succulent Blue Cod, crumbed it in delicious panko and paired it with a fruity mango salsa. Great for the whole family and the kids can help too!

This delicious rotisserie pork roast recipe you’ll want to make again and again. I created them for Fisher & Paykel using the rotisserie function on their Freestanding Dual Fuel Cooker but feel free to slow roast at 170C for 5-6 hours or until deliciously moist and easily pulls off the bone with a fork.

This would have to be one of my favourite recipes. I make for new baby gifts, new home gifts, picnics, make ahead meals – you name it. The pastry is rich and buttery so slightly difficult to work with but I have a way of handling it so read on!