This site has limited support for your browser. We recommend switching to Edge, Chrome, Safari, or Firefox.

Cart 0

Your order qualifies for free shipping You are $100.00 NZD away from free shipping.
No more products available for purchase

Products
You may also like
Subtotal Free
Shipping and discounts are calculated at checkout

Recipes for Matariki 2025

Recipes for Matariki 2025

Celebrate together

Every year in late June or early July, the rising of the first star of Pleiades marks the beginning of the Māori new year, known as Matariki. Matariki is a time to honour the past and to celebrate the future, to remember, reflect and renew with whanau and friends. Discover some favourite recipes from our team that we’re sharing, making and eating when gathering with our loved ones. From our home to yours, happy Matariki!

DISCOVER NEW IN

Kendra's Easy Focaccia Bread

Ingredients

-        500ml warm water

-        1 ½ Tbsp Edmonds active yeast

-        1 ½ tsp salt

-        1 tsp white sugar

-        570g high grade flour

-        Olive oil

-        Flaky salt

-        Sprigs of rosemary

-        Thinly sliced garlic

Method

Put the water, yeast, salt, sugar and 1 tablespoon of the flour into a large mixing bowl. Stir together, cover and leave for 10 minutes. Add the remaining flour and mix until smooth. Cover the bowl with a damp cloth and set aside for at least 45 minutes to rise. Preheat the oven 220c bake. Oil a large, shallow roasting dish. Scrape the risen dough into the dish and, with oiled hands, spread it out evenly. Dimple the top with your fingers and sprinkle with salt. Add small sprigs of rosemary and scatter with garlic. Bake for 15 minutes until risen and golden brown. Brush with more oil and serve warm.

DISCOVER TABLE LINEN

 

Michelle's Turkish Soup (Dairy Free + Vegan)

Ingredients

-    6 tbsp neutral oil

-    3 onions, finely chopped

-    3 tsp tomato paste

-    1½ tsp paprika or smoked paprika

-    ¼ tsp cayenne pepper

-    1½ cups red lentils

-    ¾ cup bulgur or cracked wheat

-    12 cups vegetable stock or water

-    2 tbsp lemon juice

-    2 tbsp chopped mint leaves, plus extra sprigs to serve

-    1½ tbsp dried mint

-    salt and ground black pepper, to taste

-    1 cup natural yoghurt, to serve (optional)

-    Lemon or lime cheeks, to serve

Method

Heat oil in a large, heavy pot and cook onions over a gentle heat until very soft (about 10 minutes). Stir in tomato paste, paprika and cayenne and cook for another minute. Mix in lentils and bulgur or cracked wheat, then stock or water. Bring to a boil then reduce heat to a low simmer and continue to cook, stirring now and then, for 30 minutes. Remove from heat and stir in lemon juice, mint leaves and dried mint. Adjust seasonings, including cayenne pepper, to taste, cover and leave to infuse for 10 minutes. When ready to serve, bring back to a simmer, divide between serving bowls, swirl in a little yoghurt if using, and serve.

DISCOVER TEA TOWELS


Amy's Orange Almond Cake (Gluten Free)

Ingredients

-    185g butter

-    1 tbsp grated orange rind

-    1 ¼ cups caster sugar

-    6 eggs

-    3 cups ground almonds

-    ¾ cup coconut

-    ¾ cup rice flour

-    1 tsp gluten free baking powder

Syrup

-    Juice of 1 orange

-    1/3 cup water

-    1/3 cup caster sugar

Method

Grease a 21 cm cake tin and dust with rice flour. Beat together butter, orange rind and sugar. Add eggs one at a time. Stir in ground almond, coconut, rice flour and baking powder. Can decorate with sliced almonds or blueberries pressed in to top of cake mixture. Bake for 1 hour at 180°C. Stand for 5 minutes in tin, then remove from tin and immediately pour hot syrup over cake.

DISCOVER APRONS