Are you barely able to look at a bunny for days after Easter! Here’s how to use ‘em up. 1. Melt that bunny! Just for fun, melt him down and pour him into a different mould (x-rated optional!). 2. Oh so saucy Melt him down in a saucepan to make a yummy dessert sauce to [...]
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In the heart of Sumner Village, The Cornershop Bistro is a neighbourhood restaurant in the best possible sense. Casual enough for a relaxed weekend brunch and sophisticated enough for a romantic dinner, it’s the kind of place that inspires loyalty amongst locals.
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Aioli recipe by Andrew Brown from Burgers & Beers. Using a pestle and mortar, smash the garlic to a smooth paste with 1 teaspoon of salt. Place the egg yolk and mustard in a bowl and whisk together, then slowly drizzle in the oils to form an emulsion which is thick and creamy.
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Chinwag Eathai is one of Christchurch’s most popular Thai restaurants. Exclusive to Cityscape, Tony shares one of his delicious recipes.
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It tastes delicious and is quick to make, taking only around half an hour to prepare.
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Boil together cream and milk, and pour over broken pieces of chocolate. Blend until homogenised. Whisk together egg yolks and sugar until creamy white and blend with the cream, milk and chocolate mix.
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with green and red radish, sesame and ponzu sauce ingredients 150 g salmon (skin off); 15 shoots green radish cress; 1/2 red radish (finely sliced); pinch Japanese sesame seeds; 2 g finely chopped chives; pinch of sea salt; 20 ml Ponzu sauce. Ponzu sauce: 1/3 lemon; 1/4 orange; 1 cup Ponzu; 1 cup soy; 1/3 [...]
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Combine kumara/pumpkin, courgette, capsicum and mushrooms in bowl with canola oil. Spread onto baking dish and roast until cooked (15 – 20 min at 180˚C).
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Creamy Scrambled Eggs with Fresh Salmon Tian
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