TP cuisine: Colonial & Diaspora
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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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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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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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Pork and Cider Stew
This is one of my favourite dish for cold winter nights. A slow-cooked stew of pork, mushrooms, garlic, apples and woody spices. It’s full of umami and fills the kitchen with a wonderfully nurturing and warming smell.
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Cheese scones to die for
New Zealand is big on cheese scones. Floriditas is a top Wellington restaurant. Cheesey and delicious these scones can be made with other strong cheese and whatever herbs you like. The trick is to be gentle and have the mix not to dry or wet.