Modern New Zealand

Mandarin and poppy seed friands

Mandarin might seem like an unlikely citrus to include in a poppy seed friand but, with its slightly sweeter fragrance and flavour, you'll be amazed how well it goes in this recipe!

Australian Women's Weekly|May 19, 2019

Subscribe to
  • Strawberry & almond friand slice

    This strawberry slice recipe is baked on a tender, sweet base and topped with delicious flaked almonds for a delightful afternoon tea treat.

    Australian Women's Weekly|Apr 09, 2019

  • Plum & hazelnut clafoutis

    We love a clafoutis recipe for a fast and easy way to serve up a beautiful pudding any night of the week. Use any in-season fruit you like - stone fruit, especially, work well.

    Australian Women's Weekly|Apr 04, 2019

  • Pistachio and rosewater layer cake

    This beautiful celebration cake makes the most of delicious Middle Eastern flavours of pistachio and rosewater, and is piled high with tender Turkish delight pieces.

    Australian Women's Weekly|Mar 27, 2019

  • Pork steaks with sauteed lentils

    Rosemary, thyme, and lemon lend this simple low-carb dinner some serious flavour served on protein-rich lentils for a filling meal that lasts.

    Australian Women's Weekly|Mar 27, 2019

  • Peanut butter and jelly pavlova

    Crushed peanuts and a quick strawberry jam combine to create a classic pavlova inspired by the staple student food - peanut butter and jelly sandwiches.

    Australian Women's Weekly|Oct 25, 2018

  • Giant pizza cookies

    Get creative with your favourite sweet toppings to recreate this pizza-inspired cookie.

    Australian Women's Weekly|Sep 16, 2018

  • Tamarillo and coconut friands

    These delicate little French almond cakes are irresistible, plus they're also gluten-free

    New Zealand Woman's Weekly|Jul 01, 2016

  • Tamarillo loaf cake

    Growing up, we called them “tree tomatoes”, a reference to their colour and shape. A name change to tamarillo and this tart, fleshy autumn fruit remains one of my favourites to eat and cook with

    New Zealand Woman's Weekly|Jul 01, 2016