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  • Coconut and fish curry

    This fish curry is even better if made 2–3 hours ahead, as it develops more flavour: make the coconut gravy, add potatoes and beans, turn off the heat and cover with a lid. Reheat gently, add fish and cook through.

    New Zealand Taste|Sep 30, 2013

  • Linguine with clams

    This superb summer stunner showcases coastal living at it's finest. The trick with any seafood dish is working with the freshest ingredients.

    New Zealand Taste|Sep 30, 2013