Banoffee Cupcakes with Salted Caramel Sauce

20 August

Hello Graham It's all too easy to get caught up in a familiar routine, but this week I've left my Auckland haunts behind to explore the amazing festival Wellington on a Plate has put together. Below you'll find a few festival tips from my time here, as well as some new takes on warming winter recipes and a group with an inspiring story and a fresh plan to feed our schools. It would seem lighter evenings also call for lighter dishes and brighter goals – all welcome changes if you ask me. Online Editor,

RECIPE

Banoffee Cupcakes with Salted Caramel Sauce These beautiful, moist banana cupcakes are studded with chunks of toffee, topped with a whipped cream cheese icing and drizzled with caramel sauce. Treat yourself or enjoy with friends. View Recipe Butter Miso Mushroom Risotto This recipe from Olivia Andrews' latest book Whole Food Slow Cooked offers a modern Japanese twist on an Italian classic. Made in the slowcooker or on the stovetop it makes for a warming winter lunch or dinner. View Recipe Freekeh Pilaf with Haloumi, Mint, Lemon and Almonds Freekeh is young green wheat. Full of fibre and protein, it's nutty, slightly chewy and makes a wonderful base for fragrant pilaf. You’ll find it at health food stores and well stocked bulk food outlets. This recipe also works well with millet or quinoa. View Recipe

Cherry Mulled Wine Infused with warming spices and citrus, this fragrant mulled wine by Toast is a delicious way to combat the cold. View Recipe More