It's all too easy to get caught up in a familiar routine, but this week I've left my Auckland haunts behind to explore the amazing festival Wellington on a Plate has put together. Below you'll find a few festival tips from my time here, as well as some new takes on warming winter recipes and a group with an inspiring story and a fresh plan to feed our schools. It would seem lighter evenings also call for lighter dishes and brighter goals – all welcome changes if you ask me.
Banoffee Cupcakes with Salted Caramel Sauce
These beautiful, moist banana cupcakes are studded with chunks of toffee, topped with a whipped cream cheese icing and drizzled with caramel sauce. Treat yourself or enjoy with friends.
This recipe from Olivia Andrews' latest book Whole Food Slow Cooked offers a modern Japanese twist on an Italian classic. Made in the slowcooker or on the stovetop it makes for a warming winter lunch or dinner.
Freekeh Pilaf with Haloumi, Mint, Lemon and Almonds
Freekeh is young green wheat. Full of fibre and protein, it's nutty, slightly chewy and makes a wonderful base for fragrant pilaf. You’ll find it at health food stores and well stocked bulk food outlets. This recipe also works well with millet or quinoa.