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20.09.17 The AM Show 

Whats the deal with Lentils? 

When you cast your mind back on your memories of eating lentils you've probably eaten them over-cooked, mushy, grey and bland. 

However they're back in fashion, and cooked correctly they can be used as a base for so many delicious dishes, lentils could be your new best friend.  

Click here to find out everything you need to know. 

13.09.17 The AM Show 

How to cook pasta 101 with the am show team. Chick here for the foolproof method. 

26.08.17 The Block NZ 

Watching the block on Sunday night and having this pop up on our TV was pretty epic. Our Herne Bay wall - its a show stopper that's for sure!

Thanks for the airtime TV3. 

12.08.17 NZ Herald 

My lucky cardi made it to the Herald, who would have thought. 

14.07.17 The Urban List

Had a great visit from the Urban List for the opening of our fresh new Remuera store, thanks for the write-up team! Click here to give it a read. 

13.07.17 The Denizen 

Great visit from the girls at Denizen, they came and enjoyed all that Remuera has to offer. Link to their article here


05.07.17  The AM Show 

Yoghurt, Miso soup and Beer - Who knew fermented food could be so tasty!!  

Fermented food with the AM team today! 



 Outfit - Vanilla Ink Boutique


05.04.17 The AM Show

I share my new cookbook, My Underground Deli, with the AM team!



05.04.17 Viva





29.03.17 The AM Show

How to get the best out of your feijoas, plus I share my mum's feijoa cake recipe, below!



My Favourite Feijoa Cake

If I had to pick a favourite cake, this would be it. I'd almost plan my wedding day around feijoa season, so I could have this as my wedding cake. It's my mum's recipes, and she freezes feijoas when her trees are laden with fruit so that she can make it specially for me when I visit home. This simple cake is moist, dense and amazing served with a dollop of natural yoghurt.

100g butter, softened
1 cup sugar
2 eggs
1 teaspoon baking soda
2 tablespoons warmed milk
8 decent-sized feijoas, flesh scooped out and mashed
250g sour cream (or buttermilk or yoghurt)
1 1/2 cups self-raising flour

Poached fruit topping
2 cups feijoa flesh, in chunks
2 cups red wine, approximately
2 tablespoons brown sugar
1 cup frozen raspberries (or other berries)

Preheat your oven to 150C. Grease a 26cm round tin.

Cream the butter and sugar together until light and fluffy. Beat in the eggs, one by one. Dissolve the baking soda in the warmed milk and add to the bowl. Fold in the feijoas, sour cream and flour. Pour into the greased tin.

Bake for 30 minutes or until cooked through and a skewer inserted into the centre of the cake comes away clean.

To make the poached fruit topping, place the feijoas in a medium-sized saucepan with enough red wine to cover. Bring to a gentle simmer and poach the fruit for 10 minutes, or until the wine has slightly reduced. Add the brown sugar and berries and slowly heat through.

Pour the topping over the warm cake and serve with yoghurt, creme fraiche or whipped cream.


09.03.17 Whanau Living on TV1

08.03.17 The AM Show

All about the humble zucchini...


02.03.17 The AM Show 

Foodies, it's time to jump on the cricket flour bandwagon...


09.02.16 Whanau Living on TV1


Lottie Hedley Photography



 15.04.15 The Bubbalino Kitchen




09.04.15 Studio Home




01.04.15 Viva




06.02.14 Breakfast TV1






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