Author: Matthew Sullivan
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Custard Fruit Cake
This custard fruit cake comes from a card written out by my father Tom. Its origins are unknown, but the method is unmistakably of its time: butter rubbed into flour, eggs cracked into a well, and boiling milk stirred with soda before being poured straight into the mix. The dried fruit was always soaked first…
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Sago Fruit Pudding
A lighter Christmas steamed pudding from Rom’s kitchen, made with sago, brown sugar and dried fruit, gently spiced and finished with a quiet splash of rum. Soft, comforting, and best served hot with cream, this was the other pudding that always belonged at Christmas.
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Broccoli and Orecchiette with Yoghurt and Peas
A simple, generous pasta built around vegetables and a soft yoghurt dressing. Orecchiette, broccoli and peas are folded together while still warm, finished with basil, pine nuts and olive oil—an easy dish for sharing, from the wonderful Hetty Lui McKinnon.
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Rom’s Christmas Pudding
A traditional New Zealand Christmas plum pudding from Rom’s family notebook — made weeks in advance, soaked generously with brandy, and finished with a properly reckless table-side flambé. Served hot with Edmonds custard, it’s as much ritual as dessert.
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Rom’s Christmas Cake
A dense, dark Christmas cake handed down from my mother Rom — deeply moist, quietly rich, and made to last. Perfect with custard on Christmas Day, or enjoyed later with a cup of tea, a glass of sherry, or a wee dram on a quiet evening.
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Venison and Lentil Ragout
A slow-cooked ragout of venison sausages, lentils and kumara, gently sharpened with lemon and rosemary. The kind of winter bowl that looks after itself all afternoon and rewards you with something deep, generous, and quietly comforting.
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New England Fish Chowder
A simple, hearty New England fish chowder—bacon, potatoes, milk and lemon—made from “whatever fish is cheapest” and good stock. It’s the kind of soup that eats like a meal, and tastes like the kitchens we lived in.
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Mushroom and Miso Soup
A quiet, savoury soup built on mushrooms and light miso. Simple to make, gently warming, and deeply comforting — this is the kind of everyday dish that rewards patience rather than fuss.
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Baltimore Seafood Seasoning
A fragrant, savoury spice blend inspired by the seafood kitchens of Baltimore. Traditionally used on crabs, shrimp, and lobster, this seasoning is equally at home on roast potatoes, chips, popcorn, eggs, and grilled meats. Make a small jar and keep it close—it’s one of those mixtures that quietly improves almost everything it touches.
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Rosemary’s Chicken Stock
Chicken stock is built on two simple ideas: slow simmering and contact. Using lots of small pieces—like chicken wings—gives the water more surface area to work with, while a gentle simmer allows collagen to melt into the stock. The result is a rich, savoury liquid with real body, made quietly and without fuss.