Modern New Zealand

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

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  • 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

  • Rhubarb berry meringue pie

    Combining the tartness of rhubarb with the sweetness of meringue, this pie is a fresh, seasonal twist on the classic lemon meringue pie. Make ahead of time so you're prepared for any special occasion

    Woman's Day (NZ edition)|Jul 01, 2016

  • Mochaccino muffins

    Mochaccino muffins brought to you by New Zealand Woman's Weekly.

    New Zealand Woman's Weekly|Jul 01, 2016

  • Rhubarb jam

    Make the most of the plentiful rhubarb season and enjoy it all year round with this easy rhubarb jam recipe. Pairs perfectly with pikelets or scones with whipped cream

    Woman's Day (NZ edition)|Jul 01, 2016

  • Rhubarb, rosemary and coconut syrup cake

    Combining the natural flavours of rhubarb, rosemary and coconut, this recipe whips up a perfect autumn cake for your next baking occasion. This cake is quite simply a show-stopper

    Woman's Day (NZ edition)|Jul 01, 2016