Kai Restaurant

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Father’s Day is a great excuse to celebrate your dad’s life and for getting everyone together. Sure, you can make the most of the opportunity to make (...)

Potted crab
Potted crab

1 Make sure to pick over the crab, twice if not three times, to find bits of stray shell. This is best done on a metal tray so you can hear and feel a(...)

1 Place all of the stuffing ingredients in a bowl and mix thoroughly with your hands until roughly combined. 2 Season to your taste and set it aside.(...)

1 Peel the oranges and slice them into wheels. 2 Slice the apple and fennel thinly, on a mandolin if you have one. Reserve the frothy fennel fronds. (...)

A twist on puttanesca and pangritata

Pasta is a beautiful thing, but I really only eat it in Italy. I love Verduno, in Piedmont – it’s my second home. When I’m there, I usually go to an a(...)

A twist on puttanesca and pangritata

1. For the pangritata, whizz up all the ingredients in a food processor until they form a fine breadcrumb. 2. Cook the pasta according to the packet (...)

Smoked haddock and rainbow chard lasagne

1. Poach the smoked fish in the milk and once it has become soft and flaky, take it off the heat and remove it from the milk, but hold on to the milk (...)

Home-made pasta with pistou

1. To make the pasta, pop the flour and salt on to your worktop and make a small well in the pile. Using a fork, start whisking the eggs into the flou(...)

Vine tomato fattoush with poached eggs and saffron yoghurt.

At the height of summer in New Zealand, you can expect to pay about five dollars a bucket for sweetcorn and let me tell you – it is glorious. It has n(...)

Vine tomato fattoush with poached eggs and saffron yoghurt.

Preheat an oven to 180 degrees Celsius, or equivalent. Slice the pittas in half to make four thin rounds. Place the pittas on a nonstick sheet pan. (...)

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