preference: Gluten-Free
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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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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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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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Kim’s Lemon Polenta Cake
Moist, fragrant and naturally gluten-free — Kim’s polenta cake strikes the perfect balance of citrus brightness and rustic charm.
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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.