These little loaves will be here one minute and gone the next. Once baked, they're finished with a yummy mandarin marmalade (see previous recipe).
This will soon be a family favourite! Delicious for big and little foodies. This recipe uses mandarin zest and juice, you will need 2-4 mandarins depending on juiciness!
This marmalade is definitely worth it! This sweet and tangy marmalade goes perfectly on scones, toast, crêpes or even better, our mini mandarin loaves. Enjoy!
For this recipe, you'll use 4 mandarins. Zest all of them, juice 2 and segment the remaining 2 onto the oven tray with beets and yams. Delish!
When we think of autumn, we immediately think of pumpkin! The name derives from the Greek word meaning 'large melon.' Funny that, it indeed belongs to the same family as melons, cucumbers and courgettes! As pumpkins contain seeds and grow on vines, it is in fact considered a fruit, rather than a veggie – who knew?!
Diced into salsa, sliced into sammies, cooked into sauce or squeezed into juice. Tomatoes are without a doubt one seriously versatile fruit. That’s right – a fruit! We've got some delicious bonus recipes to utilise tomatoes while they're at their peak and tasting the best!
Corn on the cob is a celebrated highlight of summer, and is plentiful from December – March. We love it grilled to perfection on the BBQ, but it's also great steamed, boiled or roasted. Served with a generous smothering of butter and salt – now that's deliciously hot, messy goodness! Check out our recipes for some of our favourite ways on how to serve this juicy veg!
Sweet Palermo capsicums, also known as King Sweeties have less seeds than regular capsicums, are sweet and have a thin skin, allowing them to cook quicker. This specialty capsicum grows in two colours (for now!), vibrant red and yellow, with yellow being the sweetest. Try our new summer-inspired recipes that highlight this one of a kind veggie.
Because you always need a marinated ribs recipe up your apron, to impress everyone this BBQ season!
Asparagus – the epitome of spring! Fresh, green, crispy and crunchy. The asparagus season is a short one, being only available in New Zealand from September – December. Make the most of the asparagus season and get the BBQ fired up for some of our simple and delicious recipes this month!
You may be wondering why a number of our Bags contain fish dishes every week. This isn’t just because we’re big fans of fish (even though we are!), it’s also because of the essential oils these tasty little fillets contain. This week we’re spotlighting the particularly oily fish, salmon.
Commemorate our heroes this weekend by baking delicious ANZAC cookies. Crisp on the outside and chewy in the middle, we’re sure you’ll love them. ANZAC biscuits were traditionally made by women on the home front and sent to their soldiers in Gallipoli. "Soldiers’ Biscuits" originally contained just flour, sugar, milk powder and water, these simple biscuits were made to endure the journey at sea. Now they're more of a treat with the addition of butter, golden syrup or honey and desiccated coconut.
With the help of our friends at Puhoi Valley we’ve created a delicious Crème Caramel recipe. This is made with caramel and white chocolate milk and served with caramelised nectarines. It’s the perfect romantic dessert to enjoy on the 14th.
Our Classic Foodies will be kicking this week off with a Bang…and a Bang! Bang Bang chicken hits the menu and it’s bound to be a serious crowd pleaser.
If you’re from Louisiana this may not be news to you…but there’s is more to ‘Cajun’ than meets the taste bud!
Believed to be the most commonly grown tree in the world, oranges are one of the world’s favourite fruit. Gisborne is NZ’s largest supplier of Oranges with 85% of the national crop grown in the region. Juicy, sweet and known for vitamin C, oranges make a great snack and add an extra element to many recipes. I love baking with oranges and its zest provides great citrus flavour. This recipe uses the zest of three and juice of two. It makes for the perfect morning tea treat.
Sometimes, a good dressing is all you need to transform a mundane salad into a sensational salad! Dressings can often be high in fat with lots of oil and mayonnaise, but some of my favourite dressings not only pack a flavour punch, but are healthy too. It’s easy to make up your own dressings (and you can get a little creative), but the key thing is you get a good balance of sour, salty and sweet flavours. You can always throw in some aromatic herbs too!
Edamame, unripened green soybeans fresh from the pod, are among the few plant-based foods that supply complete protein. This staple in Japanese cuisine is not only healthy, but yummy too! Some of you Food Bag foodies would have tried edamame beans in our recipes recently and might be struggling to work out what to do with your left overs. How about try one of these recipes!
What better way to warm up on a cold winter’s day than to sit down and enjoy a bowl of delicious soup. Here’s an adaptation of one of our most popular Classic Food Bag recipes, that’s not only perfect for this weather, but will also use up any leftover root veggies that you may have in your kitchen.
We're proud as punch to be part of The Chiefs Family, feeding the lads with our nutritious (and delicious) recipes and fresh ingredients. I love travelling to the Waikato for some hands on time in the kitchen with the boys. They're as talented in the kitchen as they are on the field!