A little slice of the Philippines in Wellington
Rupert Palaroan is hoping his unique blend of Filipino food with a Māori twist, will be a hit with Wellington On a Plate.
Sticking close to his Filipino heritage, but combining traditional Māori elements from his home in New Zealand, Palaroan served up a dish which bridges cultures.
The boil up uses horopito-rubbed confit pork belly, kūmara, okra and eggplant with a kawakawa tamarind and watercress broth.
The recipe hearkens back to his roots in the Philippines, which he left aged 17 after working in his family restaurant.
Master Kong, where Palaroan is the executive chef, is on Wellington's waterfront.
What's your favourite recipe for courgettes?
Kia ora neighbours. If you've got a family recipe for courgettes, we'd love to see it and maybe publish it in our magazine. Send your recipe to mailbox@nzgardener.co.nz, and if we use it in the mag, you will receive a free copy of our January 2025 issue.
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Georgina's Rhubarb Crumble
Craving a dessert that makes the most of spring's fresh produce? Look no further than Georgina's signature Rhubarb Crumble.
This delicious treat has become a favourite at Ryman’s Bert Sutcliffe Village, where the sweet and tangy aroma often wafts through the air, tempting neighbours in for a taste. It’s also a hit with Georgina's 13-year-old granddaughter, Brooklyn, who loves serving it warm with gooey custard or a scoop of melting vanilla ice cream.
Click read more for the recipe.
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