Notes about Recipes in this book

• A twist on lemon meringue pie [Simon Wright]

  • Andre on June 23, 2020

    Page 18.

• Lemon tart [Jim Byars]

  • Andre on June 23, 2020

    Page 70.

• Croissants [Jim Byars]

  • Andre on June 23, 2020

    Page 70.

• Agria potato & celeriac gratin [Josh Emmett]

  • e_ballad on January 05, 2020

    This recipe needs a much longer cooking time than specified, with both vegetables remaining crunchy despite being cut very thinly. The flavour was fairly unremarkable.

• Syrian fattoush salad [Julie Le Clerc]

  • bellatavia on June 26, 2016

    Absolutely delicious! I love that we have the option to make the dressing more or less lemony, as we wish. We went for more lemon! This is a great summer salad and comes together quickly.

• Mince & cheese pies [Sarah & Martin Aspinwall]

  • e_ballad on December 15, 2016

    Incredibly rich, which is not wholly surprising given the amount of cheese. Given the heaviness of the dish, I think this one will only be resurrected in the coldest depths of winter.

• Chicken, leek & mushroom pie [Tony Astle]

  • e_ballad on September 17, 2018

    A great chicken pie, with components that the author recommends preparing a day ahead. We found it too sweet for our liking & would reduce the Madeira accordingly.

• Moroccan rubbed free-range chicken [Terry Parkes]

  • e_ballad on August 28, 2017

    Only flavour that came through was the harissa. Not sure why the very-expensive avocado oil was called for. Melissa Clark does a better version with much more nuance.

• Israeli couscous with roasted vegetables [Terry Parkes]

  • e_ballad on August 28, 2017

    Mayonnaise-coated couscous. Not great. With Parmesan. And saffron. Odd combination. Forego the dressing & you would have had a nice side dish.

• Salsa verde [Terry Parkes]

  • e_ballad on August 28, 2017

    Serviceable but unbalanced. Look elsewhere.

• Raw fish & coconut salad (Oka i'a) [Michael Meredith]

  • bellatavia on June 26, 2016

    This is delicious! Also, surprisingly easy to make once the ingredients are secured. I did find that 2 cups of coconut cream was too much for the solid ingredients, it overwhelmed them and made the salad soupy. I think even 1 cup would be enough.

• Carrot cake with cream cheese frosting [Ruth Pretty]

  • e_ballad on September 08, 2019

    Absolutely delicious.

• Banana cake [Jo Seagar]

  • e_ballad on December 05, 2017

    Also found in the “The Great New Zealand Baking Book”, this may be one of our favourite banana cake recipes. Big call I know, but the crumb was divine, the flavour was fantastic & it has good staying power (if you can restrain yourself from eating the whole lot in one sitting).

• Caramel oat slice [Jo Seagar]

  • e_ballad on October 03, 2022

    My word. This is so delicious & incredibly easy to make. It does make a huge quantity, but I can promise that this is NOT an issue!