Author: Matthew Sullivan
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Mushroom stock
Mushroom stock is my favourite quiet kitchen habit: mushroom stems and a few pieces of kombu gently simmered for twenty minutes, then bottled and kept in the fridge. It’s not a bold broth—just an easy way to add a splash of umami to soups, grains, sauces, and anything that needs a little extra depth.
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Vegetable Tian with Caramelised Onions
A warmly spiced vegetable tian layered with caramelised onion, roasted eggplant, zucchini and tomato. Served hot, it’s a deeply savoury dish that lets simple vegetables shine.
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Chicken, Chorizo & Prawn Jambalaya
A hearty one-pot jambalaya packed with smoky chorizo, tender chicken and juicy prawns, delivering big comforting flavour with minimal effort.
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Corn Bread
Golden, tender and lightly sweet, this cornbread is perfect alongside stews, soups, and barbecues.
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Nikau Kedgeree
A smoky, gently spiced kedgeree inspired by Nikau’s café classic — comforting, nourishing and perfect for a lazy weekend brunch.
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Wholemeal Bread
A wholesome, hearty loaf with a soft crumb and nutty flavour — perfect for everyday sandwiches, toast, or alongside warming soups.
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Kim’s Quinoa Stuffing
This is a dead easy gluten free stuffing for your roast chicken. Light, herb-filled and wonderfully nutty, Kim’s quinoa stuffing is a fresh twist to a classic side dish.
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Gluten-Free Milk Bread
This is a gluten free milk bread, that’s light, fluffy and quick to make. A combination of yeast and baking powder to gives it the additional ride needed to make as lighter style of bread with gluten-free flour.