This is a simple but key addition to the summer season. It is great for jazzing up meat, roasted vegetables, or drizzled over new potatoes. Traditionally salsa verde is made with parsley however I find it is even better with the addition of basil and mint.
Dumplings are one of my absolute faves. We have an awesome dumpling place here in Christchurch called Potsticker so I wanted to give them a go. I had no idea how easy they were to make, and it is so satisfying. I will definitely be making more of these and popping them in the freezer for an easy dinner night. These pan fried babies are an absolute winner!
These tin foil parcels are a fool-proof way of having delicious fresh fish. Simply pile in a heap of flavours and let it do its magic. This dish is great for those mid-week nights you want a light healthy meal. Feel free to increase or decrease ingredient quantities depending on your taste profile.
Pad Thai is a very popular street food in Thailand. It has also become a kiwi favourite. This recipe is a simple yet an easy version that never fails.
This curry paste is packed full of herbs and adds great flavour to any curry. When coriander and basil are in season I will make this paste and freeze into ice cube trays. This way I can pull out a couple of cubes and add to coconut milk for an instant fragrant curry.