Mr Miyagi for Uno Magazine

For the last issue of UNO Magazine I popped on over to Tauranga to meet with UNO writer Talia Waldegrave from Hoopla PR, to photograph Claire and Luke’s amazing sustainable living property and vibrant Japanese restaurant Mr Miyagi.  You can check out Talia’s article here




Overnight Oats for Tots to Teens Magazine

Oats are a high fibre food that packs plenty of nutritional value for our health. They have been proven to help people to reduce blood pressure and cholesterol and the also help stabilize blood sugar, which means you don’t get that mid morning ‘slump’ after having a bowl of oats for breakfast. Also, because oats take longer to digest it means you will feel fuller for longer, which is always a good thing – no mid morning snacking!

Oats are also loaded with a special antioxidant unique to them which fights free radicals – molecules in your body that cause cancer and aging.

Oats were once thought of as a food containing gluten and people with coelic disease were advised to avoid them. However studies have shown that oats many not have the same harmful amounts of gluten as wheat or rye. A moderate amount of oats, around 50g a day, is not harmful to people with coelic disease, although highly reactive people are still advised to avoid them.

*Soaking oats overnight breaks down their starch and makes them much easier for your body to digest and absorb all the good nutrients. It also saves time in the morning with breakfast already prepared!

Overnight Oats-5

Makes 1


  • ½ cup rolled oats (or less if prefer the fruit and nuts to take over – I use ¼ cup)
  • ½ cup milk (or almond milk, soy milk, whichever you prefer)
  • ¼ cup coconut yoghurt or greek yoghurt
  • ¼ cup raisins or sultanas
  • ½ cup frozen blueberries
  • ¼ cup walnuts
  • Directions
  1. Layer all ingredients into a medium sized mason jar in the order above, pop the lid on the jar
  2. Leave in the fridge overnight
  3. In the morning pour the ingredients into a plate
  4. Eat is as it is, or heat in the microwave if you prefer a warmer porridge like breakfast


  • You can add extra milk in the morning if it’s not milky enough
  • You can make all sorts of combinations – using different nuts, fruits, even grated carrot, choc chips, peanut butter, honey or cinnamon! The only limit is your imagination.
  • Overnight Oats-7.jpg


Miltons Canteen in Hamilton for Cuisine Magazine

A few weeks ago I was asked to shoot Miltons Canteen in Hamilton for NZ foodie magazine Cuisine.  It’s a cool little café on Alexander Street owned by husband and wife team Michael and Alice Beere.  I loved the inside of it – a modern almost industrial look with a big neon coffee sign taking pride of place, which Michael said used to be a dirty old sign out the front until they revamped it and made a prominent feature inside.  Incredible looking food inside the cabinets as well as on the menu, including the amazing Spicy Friend Beans with Poached Egg and Braised Lamb that I photographed (which you can find the recipe of inside the latest Cuisine) I’ll be back again soon for sure.

Leek & Carrot Loaf for Verve Magazine

If you know Auckland at all you would know Verve Magazine – a very cool, super styley free lifestyle mag focusing on all things Auckland.  And lucky me gets to showcase a few of my recipes in their online Digital Verve.  This Leek & Carrot Loaf was a winner with the whole family, paired with vege soup, it’s perfect for a winters weekend lunch…

Leek and Carrot Loaf-2


  • 1 cup finely chopped leek
  • 1 cup grated carrot
  • 3 cups flour
  • 4 ½ tsp baking powder
  • ¼ cup melted butter
  • 3 eggs
  • 1 Tbsp runny honey
  • 3 Tbsp tomato chutney
  • ¼ cup greek yoghurt
  • 1/3 cup mixed pumpkin and sunflower seeds
  • A pinch of salt and pepper



Pre-heat oven to 180 degrees. Grease a loaf tin with butter. Crack the eggs into a large bowl and lightly beat. Add melted butter, honey and chutney and mix well. Mix in flour and baking powder. Add carrot, leek, Greek yoghurt, seeds and salt and pepper, mixing well to combine using your hands to ensure everything gets mixed right through the batter. Place mixture into greased loaf tin and bake in the oven for about 45 minutes. Test with a knife to make sure there isn’t any batter sticking to the knife before you take the loaf out of the oven.

Leek and Carrot Loaf-3

Dairy Free Frozen Yoghurt and Muesli Bites

I’ve been shooting some amazing muesli lately for Clare from Te Atatu Toasted – quite possibly the tastiest and healthiest muesli I have EVER tasted!  I especially love her Gluten Free muesli, which has loads of yummy goodness in it like buckwheat, channa, loads of seeds, quinoa etc.  So so good and no refined sugars, which is always a bonus!  I tried pairing it with my other current obsession – the new Blackcurrant and Heilala Vanilla Yoghurt from Raglan Coconut Yoghurt and came up with this yummy ice block that the kids love!

Makes about 16, depending on the size of you ice tray.  All you need is:

Using your finger and some coconut oil grease inside of each ice cube tray with oil.  You can use any cooking oil. Combine the muesli and yoghurt and mix well.  If it’s not sweet enough add some honey until you get the desired sweetness, mix well to combine.  Spoon them into ice cube trays. Place an ice cream stick into the middle of each mixture.  Freeze for at least 2 hours or overnight.  Once frozen run bottom of ice trays under warm water to loosen and carefully wiggle each stick until they come away.



Donna Hay’s Chicken Rice Noodle Salad

I was watching Donna Hay make edible magic on TV the other day and this recipe looked so good and easy I had to try it out.  I especially liked the sound of the coconut dressing, and it really is that good, and easy!

Donna Hays Chickn Nodle Salad


Here’s a link to her recipe, but I’ve just changed a couple of ingredients like the rice noodles to quinoa noodles, but I’m sure you could use any noodles.  Plus I swapped the chillies to half a red pepper, just cos the kids don’t do spicy at any level..

  • 150 g rice noodles (I used quinoa noodles)
  • 2 x 200g cooked chicken breast fillets, sliced
  • 2 long red chillies, deseeded and finely sliced (I just used half a red pepper cos the kids don’t do spicy)
  • 4 kaffir lime leaves, finely shredded
  • 3 green onions, finely sliced
  • handful coriander leaves
  • handful mint leaves
  • handful basil leaves

for the coconut milk dressing

  • 125 ml coconut milk
  • 1 tbsp fish sauce
  • 2 tbsp lime juice
  • 1 tbsp caster sugar

Place rice noodles in a large bowl, cover with boiling water and stand for 46 minutes or until soft. Drain and rinse.
Toss the noodles with the chicken, chilli, lime leaf, onion, coriander, mint and basil.
To make the coconut milk dressing, combine the coconut milk, fish sauce, juice and sugar. Pour over the salad to serve.


Orzo with Leftover Meat

This recipe was inspired by watching Jamie Oliver – he mixed up this bbq flavoured sauce to go with leftover meat.  I can’t remember what he did after that but I decided to put my left-over meat mix in some orzo, and it worked!

  • 1 Tbsp BBQ Sauce, I used Aldersons Morepork BBQ Sauce
  • 1 Tbsp soy sauce
  • 1 Tbp sweet chili sauce
  • 250g leftover meat – chopped into small pieces
  • 1 onion
  • 5 mushrooms
  • 250g orzo
  • 1 cup white wine
  • 2 cups water
  • 1 tsp vegetable stock or bouillon
  • Bunch of fresh basil

Mix together the BBQ sauce, soy sauce and sweet chili sauce and add the chopped meat, mix well to coat meat.

Heat a large frying pan on the stove and add some oil and the chopped onion.  After a few minutes add the mushrooms, cook for a few minutes.  Add the orzo and stir, then add the wine.  Cook until the wine evaporates.  Add the water and bouillon and simmer until orzo is nearly done, around 15 minutes.  Add the meat and sauce mix and simmer for another 5 mins stirring until all water is dissolved and orzo is cooked.  Add fresh chopped basil at the end and mix well.