TP cuisine: Colonial & Diaspora
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Chicken, Pear and Prune Casserole
This chicken, pear and prune casserole was an old favourite in Sabrina’s family.
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Mary Beaven’s Potatoes
This is very simple alternative to boiled or baked spuds which elicits compliments every time.
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Rom’s Gingerbread
This is Rom’s most iconic recipe. Gingerbread, beloved by her children, grandchildren, and friends alike. A mate and I were almost driven mad by the aroma while it baked in Palmerston North. Gingerbread, still warm from the oven and spread generously with butter, is one of the best things in the world. Warm gingerbread with…
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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.