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I cook big curries like this a lot for my friends and family and they’re always a hit. They’re also a good way of introducing people to plant-based meals, as a curry feels familiar. This one is a particular favourite, as it’s got so much flavour. The squash is tossed with curry powder and roasted until tender with some red peppers, it’s then tossed into a pan with more spices – sautéed cumin and mustard seeds, and some garlic and onion, which then simmer with galangal, tomato purée, ground ginger, lime juice and coconut milk.
For the tomatoes10 large plum tomatoes1 tablespoon balsamic vinegar1 1/2 tablespoons harissa2 teaspoons caster sugarsea salt flakes and freshly ground black pepper
An Eton Mess recipe with a twist! Sabrina Ghayour’s Eastern Mess is a Persian take on the traditional British dessert, replacing strawberries with raspberries and adding a taste of the Middle East. This version is perfumed with Persian rosewater and combined with raspberries, basil and delicate pistachio slivers which give a little crunch to every bite.
In May, Children's Laureate and multi award-winning author Lauren Child MBE visited Remarkables Primary School in Queenstown.