Wednesday, August 19, 2015

Banoffee Cupcakes with Salted Caramel Sauce

20 August

Hello Graham

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.
Online Editor,

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.

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Butter Miso Mushroom Risotto

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.

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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.

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Cherry Mulled Wine

Infused with warming spices and citrus, this fragrant mulled wine by Toast is a delicious way to combat the cold.

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