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  • 15/07/2014 3:56 p.m.
    Dan

    Hi, we at Fresh Direct are trying to bring attention to NZ Tamarillo's. They are a little known fruit that need some publicity to assist their sales. Tamrillos are a special fruit in that they are around during winter, a season when most fruit is imported. Would it be possible to run a story on Tamarillos on this website to support what is a great NZ grown product?
    Here’s a possible tasty recipe: http://tvnz.co.nz/good-morning/tamarillo-and-honey-tart-5098161
    Thanks, any assistance would be much appreciated.

    Dan
  • 23/04/2014 5:01 a.m.
    amaya

    try my recipes at food.com
  • 14/04/2014 9:04 p.m.
    jo janssen

    Does anyone have Digby Law's Pickles and Chutneys cookbook? I am after his recipe for tomato and date chutney please and the tomatoes are going off fast!
  • 16/01/2012 9:54 p.m.
    Maree Hartley

    Does anyone have a good pickled walnuts recipe?
  • 26/04/2011 11:32 p.m.
    Abby Mearns

    nice to keep updated on food and trends in NZ living in Tuscany, traveling and working in Europe - great site keep up the good work!
  • 15/04/2011 5:58 p.m.
    Mel

    Do you have any recipes that use Nashi?
  • 17/08/2010 10:12 a.m.
    Jane Edwards

    I have a query about an apple crumble recipe on your website. It was headed 'Apple crumble: the perfect winter-warming dessert' and posted by Andrea Wong. In the list of ingredients for the crumble it lists 1c flour and 1/c rolled oats. Is the quantity for the rolled oats 1 cup or half a cup? There may have been a typo.
    Many thanks.
  • 12/08/2009 7:33 a.m.
    ** Andrea Wong **

    Thanks for your recipes Bridget and Nathaniel, I'll have to try them out some time soon! :)
  • 27/07/2009 1:26 p.m.
    Nathaniel Flick

    Here's a quick and easy (and healthy!) pancake recipe. Makes between 7-10 pancakes of small size:

    Oatmeal and Egg Pancakes
    6 Full Eggs
    6 Eggwhites (no yolks)
    2 Cups Oatmeal

    Mix in (or use other things to taste like frozen fruit!):
    2 caps full of vanilla
    1 cap full of coconut essence
    3 shakes cinamon

    Cook on a skillet till golden brown. These are hardy little buggers so don't worry too much about burning them, unless you leave the stove for way too long. :D

    Enjoy!
  • 21/07/2009 4:53 p.m.
    Bridget Jopson

    Hi, a great recipe to add to the blog! Enjoy x

    Parmesan and polenta crumbed chicken breast stuffed with ricotta and sundried tomato ?

    2 chicken breasts, skin off, ?3 tablespoons ricotta cheese ?3 sundried tomatoes - chopped ?Fresh chives - chopped ?Cracked pepper and salt to taste ?50/50 mixture of parmesan and polenta (to crumb the breast) ?Egg wash to crumb ?Flour to crumb ?Oil to cook ? ?-

    With a sharp knife cut a deep pocket at the top of the chicken breast. Repeat with the second breast. ?- In a bowl, mix ricotta, sundried tomato, chives and season to taste. ?- Stuff the breast with the mixture ?- Put the egg, flour and polenta/parmesan in three separate containers. ?- Flour the breast then remove the excess flour. Dip into the egg then polenta mix making sure the breast is well coated. ?- In a pan pour a little oil and sear the crumbed breast until golden brown on both sides. ?- Cook in preheated oven on 170 degrees Celsius for about 15/20 minutes. ?- Serve with your sauteed spatzle and a green salad.