Served fresh in a salad, baked into a warming crumble, prepared as a relish, eaten on their own, or controversially, with a dollop of peanut butter (give it a try!)... apples are coming into the season where they're fresh, crisp and ready to be a staple in your Autumn diet, no matter what way you prefer them. This delicious fruit is in abundance in NZ over the coming months, so to make the most of them we have some appetising apple recipes created just for you!

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Quick Spiced Apple and Golden Raisin Relish


Ready-in: 30


Spiced Apple Chutney

6 red apples

2 shallots

½ tablespoon olive oil

4 black peppercorns

¼ teaspoon salt

1 star anise

4 cardamom pods

¼ cup sugar (e.g. white or brown)

¼ cup vinegar (e.g. white wine or cider)

½ cup golden raisins


 1. Peel apples, quarter and dice 1cm (discard core). Thinly slice shallots.

 2. Heat olive oil in a small pot on medium heat and cook shallots, peppercorns, salt, star anise and cardamom pods for 2-3 minutes, until fragrant.

 3. Add sugar and vinegar and stir until dissolved.

 4. Add apples and raisins, stir well, cover and reduce heat to low-medium and simmer for about 6 minutes. Remove lid and simmer a further 10-12 minutes, until liquid has evaporated and apples are cooked through.

 5. Refrigerate until required and bring to room temperature before serving.  Or store in a sterilised jar. 


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Red Apple and Barley Waldorf Salad

Ready-in: 20 (QUICK)

Serves: 2–3                                       


Red Apple and Barley Waldorf Salad

½ cup black barley (or use pearl barley)

½ cup walnuts

2 apples

3 stalks celery

100g red grapes

1 baby cos lettuce



150g natural yoghurt

¼ cup mayonnaise

¼ cup milk

1/8 teaspoon allspice

¼ teaspoon cumin

1/8 teaspoon cayenne

3-4 tablespoons chopped parsley leaves


1. Bring a small pot of salted water to the boil. Cook barley in boiling water for 15 – 18 minutes, until tender with a slight bite. Drain, then rinse under cold tap and leave to drain well.

2. While barley cooks, heat a small, dry, fry-pan on low heat and cook walnuts for about 6 minutes, stirring regularly, until toasted.

3. In a large bowl, combine all dressing ingredients together and season.

4. Dice apples and celery 2cm and halve grapes. Separate cos leaves and tear larger leaves in half.

5. Once barley has cooled and drained, add all Waldorf salad ingredients to the dressing, toss to combine and season to taste.

6. To serve, divide salad between plates.


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Apple, Green Chilli and Coriander Salsa Verde

Ready-in: 15      


Apple, Chilli and Coriander Salsa Verde

1 green apple

½ green chilli

1-2 spring onions

1 clove garlic, minced

5 tablespoons chopped coriander leaves and stalks

5 tablespoons chopped parsley leaves and stalks

5 tablespoons chopped mint leaves

Juice and zest of 1 lime

2 tablespoons white wine vinegar

¼ cup olive oil

4 tablespoons chopped capers

2-3 anchovies, finely chopped (optional)


1. Grate apple and squeeze to remove excess liquid. Finely dice chilli and thinly slice spring onions.

2. Combine all ingredients in a medium bowl and season to taste.

3. Keep refrigerated until required. 



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Savoury Apple and Fig Tarte Tatin with Hazelnuts, Blue Cheese and Balsamic Glaze

Ready-in: 40             

Serves: 4–5                                       


Tarte Tatin

3 green apples

½ cup sugar

1½ cups water

Zest and juice of ½ lemon

1 tablespoon brown sugar

2 teaspoons thyme leaves

1 tablespoon balsamic vinegar

½ cup dried figs, halved

300g puff pastry, trimmed roughly in a circle large enough to cover pan


To Serve

1-2 tablespoons balsamic glaze

¼ cup toasted, chopped hazelnuts

100g blue cheese

1 teaspoon thyme leaves


Set aside a medium, oven-proof fry-pan (measuring about 25cm).

1. Preheat oven to 190oC. Peel apples and cut into 1cm wedges (discard core). Set aside.

2. In a small pot, combine sugar, water and lemon zest and juice and bring to a simmer over medium heat. Add apples and poach for about 3 minutes, until just beginning to soften. Drain well and set aside.

3. Line a medium, oven-proof fry-pan with baking paper and scatter with brown sugar, thyme and balsamic vinegar. Arrange figs around base, leaving room for apples.

4. Once apples have cooked and drained well, place in pan, surrounding figs. Place pan over a medium heat until brown sugar begins to caramelise, about 5 minutes.

5. Cover with puff pastry, making sure to tuck in the edges. Bake for about 20-25 minutes, until pastry is cooked and golden.

6. To serve,carefully turn tarte tatin onto a clean board, brush with balsamic glaze and scatter with hazelnuts, blue cheese and thyme leaves.

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