Hello When I heard a two-metre paella was served up at Christchurch's latest TEDx conference I was intrigued, but I couldn't quite get my head around the sheer scale of it. Lucky Meredith Dyer was there to capture it in all its glory (below). If Christchurch isn't far enough to travel from the comfort of your chair, David Parker's latest review is a Moussaka from Rick Stein's new book FromVenice to Instanbul, and we're also lucky enough to have a recipe for Israeli chef Yael Shochat's gorgeously sweet Blintzes. Online Editor,
Banana and Caramel Cake
Last week I had an abundance of lemons, this week it’s a bowl of over-ripe bananas! Perfect for whipping up this moist, tender cake and topping it with a cloud of cream cheese and caramel icing.
The New Zealand Café Cookbook is a treasure trove of secrets, revealing the recipes and stories behind some of the country's most well-loved dishes. So simple yet delicious, Yael Schochat's Blintze's are a must-try whether you're a fan of Auckland's Middle-Eastern Ima Restaurant or it's still on your list of places to visit.