Our Whānau Kitchen

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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.

Pork and Cider Stew

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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.

GV’s Espresso Pavlova

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Some would suggest that GV is in a committed relationship with coffee. I cannot possibly comment on this. His decadent interpretation of the classic Edmonds Pavlova is stunning.

Digby Law’s Plum Sauce

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My mother started following this recipe in the early 80s. This spicy plum sauce is simply the best thing to put on good pork sausages, or to add colour and depth to a stew.

Julia Child’s Ratatouille

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Eggplant casserole with tomatoes, onions, peppers and zucchini. Ratatouille perfumes the kitchen with the essence of Provence and is certainly one of the great Mediterranean dishes. As it is strongly flavored it is best when it accompanies plain roast or broiled beef or lamb, pot-au-feu (boiled beef), or plain roast, broiled, or sautéed chicken. Equally…

Stephanie Alexander’s Ratatouille

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I’m more influenced by Stephane’s take on ratatouille, which is considerably less faffing about than Julia’s, and still manages to capture the magic of that combination of onions, eggplants, tomatoes and zucchinis.

Julia Child’s Bouillabaisse

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