Tahini, walnut & dark chocolate banana bread – a variation utilising honey, olive oil, spelt flour and tahini for a nutty, wholesome morning tea treat that doesn’t lack flavour! Jump to Recipe
Happy New Year!
I hope you all had holidays filled with the those three big Fs – friends, family and food. Over here it’s been a blur of lazy mornings (that ultimate treat of not waking to an alarm) blending into slow summer days. The kind where hours slip gently past until 5pm hits and all you’ve done is turn pages of a book, skin still sticky with residual salt from a beach cool-off, and even contemplating dinner feels a bit much. Lazy meals of bright summer corn, bursting cherry tomatoes and smoky grilled zucchini, tossed through with the garden’s abundance of basil. Olive oil, lemon, flaky sea salt, pepper. Fishing expeditions courtesy of my younger brothers have supplied fresh fillets of terikihi, snapper and speared kingfish – hours-old fish is a whole different ball game to the dull, days (week?) old supermarket stuff.
I tried my hand at wood-fired pizza, inspired by the pizza oven at the rental bach. A few different dough recipes – Jim Lahey, Jamie Oliver, Peter Reinhart. Still can’t pick a favourite. Toppings? Pesto, hot smoked salmon, capers, red onion, cherry tomatoes, basil. Fresh tomato pizza sauce, anchovies, chorizo, mozzarella, basil. And with the last few pizza bases, a finale of melty, gooey nutella calzone, dusted with icing sugar and laden with a generous scoop of vanilla ice cream.