A simple radish idea
As a perfect tasty treat, showcasing market produce, top and tail fresh radishes, smother with delicious butter (here, Whitestone North Otago salted) and sea salt. Couldn't be easier.
A mushroom salad idea
Saute a mixture of mushrooms (oyster and smoked button mushrooms used here) in a little olive oil and chopped garlic. When just cooked through, toss with salami matchsticks and fresh sprouts. Season. Great served with your favourite toasted bread.
A macadamia and citrus dressing idea
Whisk some macadamia butter with the zest and juice of an orange, adding a splash of vinegar if you think it needs sharpening. Toss this through salad greens or vegetables - shown here with shredded carrots, poppy seeds and mint.
A retro baked cheese idea
Cover and bake a whole camembert in the oven for around 20 minutes. For this one we happened to pierce the top and throw on a splash of alcohol, but it bakes well without the addition. Great served with stewed tamarillo and walnuts, for a warming lunch or as part of a course for dinner. Very more-ish.
A quince and lime soda idea
After slow roasting quince in a sugar syrup, with vanilla, cinnamon and/or star anise, there’s an abundance of poaching liquid. Add that liquid, and seasonal lime juice, to your favourite sparkling water to make a delicious soda.
A delicious duck antipasto idea
For a delicious Peking duck twist on the antipasto plate, prepare a duck breast…..rub with five spice (or cinnamon and brown sugar), sear in a pan, then the oven, then rest and slice. Seen here with crackers, cucumber, hoisin sauce and feijoa salsa.
An apple slaw idea
Chop a couple of fresh apples. Add to this some very finely chopped spring onion, a dressing with a good splash of apple cider vinegar, honey or apple syrup, mustard and olive oil, and plenty of chopped fresh herbs - mint, coriander or fennel (or a combination of them) work really well. This slaw is a great change from traditional apple sauces, and works brilliantly with roast pork, or as a side with cold cuts.
A fragrant autumn parsley and green salad idea
Make a dressing combining olive oil, a gentle wine vinegar, and a pinch of cinnamon and allspice, which add a subtle taste and fragrance well suited to the autumn season offerings. Toss with seasonal salad greens and herbs - shown here with spinach, parsley, finely sliced red onion, sliced persimmons and spiced walnuts.
A baked chocolate fig idea
For a delicious fig treat, halve fresh figs, add a dark chocolate slither and a walnut half, and bake (drizzled in honey or port). Serve with a little mascarpone. Dried figs can be used, but fresh figs right now are the best.
A spiced roasted walnut idea
For every cup of walnut pieces that you have, take around 2 teaspoons of brown sugar, 1/4 teaspoon of chilli flakes and 1/2 teaspoon of tumeric. Add a very small amount of water to the spices, and mix well. Toss through walnut pieces and bake in the oven for a short time: they will colour quickly. The spice mix is to taste, vary it as you like. Salt and finely chopped rosemary can be a great addition too.