June 2017

I’ve been away a lot lately, and it feels like I haven’t cooked for ages. But the one thing that is for sure in my kitchen at this time of year is soup. Soup, porridge, and spending a weekend afternoon baking while coveting lush winter coats and wearing giant scarves like a security blanket.

I have a lot of time for soup of the pumpkin variety, usually roasted and often with a decent hit of chilli. I also like kumara soup, often with blue cheese, or an old favourite from Nigella via my friend’s Nicky and Jimmy: chorizo, tinned tomato, and spicy black bean. But cauliflower really has my heart. It blends up to be so creamy and the flavour is allowed to be itself, and you can have a lot of fun with the garnishes. Roasting the cauliflower gives it a good depth of flavour, but the real fun comes when choosing your cheese. Blue cheese works well, but this time I’ve gone with straight up parmesan, because it turns this liquid meal into a throwback to cauliflower cheese. Delicious.

Recipe inside!

Cauliflower and parmesan soup with pancetta crumbs

Serves 4-5


1 head cauliflower

4-5 garlic cloves

1 brown onion, peeled and sliced

½ tsp chilli flakes

1 tablespoon extra virgin olive oil

½ tsp flaky sea salt

½ cup cream

2-3 cup vegetable stock

¼ cup grated parmesan, plus extra for garnish

5-6 slices pancetta, fried until crispy

Additional extra virgin olive oil, for garnish

Cracked black pepper


Heat oven to 190C and line a roasting tray with baking paper.

Cut the cauliflower into florets, and cut the stalk into chunks too. Lay out on the roasting tray. Add the garlic cloves (skin still on) and drizzle over some olive oil. Season well with sea salt and pepper, and a sprinkle of chilli flakes.  

Roast in the oven for about 25-30 minutes. Heat your stock gently in a saucepan.

In a large pot, heat a little oil to a medium-low heat, and add the onion. Saute gently for a good ten minutes until soft. Squeeze the garlic (from the tray of cauliflower) out of their skins (and discard the skins) then add the garlic, cauliflower, and any oil from the tray into the pot with the onion. Add the cream and warm through, then add the stock a little at a time, and gently increase the heat. Add the parmesan and mix well. Allow to simmer for a good 15 minutes, then reduce the heat to low until you’re ready to blend.

Using a slotted spoon, carefully remove the chunks and place in the kMix blender, then carefully pour in the liquid. Blend for a few minutes until smooth - you may have to do this in batches.   

Return to the pot and keep warm while you gently fry the pancetta until crispy. Garnish with the pancetta and a drizzle of good olive oil, and whatever else your heart desires. Don’t forget the toast.

Thanks to Kenwood for lending me their gorgeous kMix products and for sponsoring this post - you’ll be lucky to get them back. Thanks to them I have a beautiful goody bag of some of my favourite kitchen tools and treats to giveaway over on my facebook page

#MyKenwood #ExpressYourself


// Posted by Delaney at 10:50 PM

I spent the long weekend in Wellington, mostly eating greek honey doughnuts at my chef friend Theo's new restaurant, but also drinking natural wine with duck pancakes at a Chinese BYO, and also dancing to the new Arcade Fire song (which sounds like this Yvonne Elliman song and I'm not complaining) and drinking malbec in front of a fireplace. There was a trip to my spiritual home Moore Wilson's, and an excellent fried chicken burger (standard) and the downing of many perfect flat whites.

Recipe inside!

Lazy brunch beans

This is a very forgiving recipe! Basically you add whatever spices you're into, with tinned tomatoes and tinned cannelini beans as the base. Chuck in any veggies you have lurking in your fridge if you need to use them up. I used a jar of Chantal Tomato Passata also because I'd been sent a jar of it and it was in the cupboard, but since passata is just strained tomatoes, you can use whatever you have. Also, you can cook it for longer to thicken it up, or you can keep it at a bit more like a chunky soup consistency. It's up to you! 


1 tsp butter and 1 tsp oil, for cooking

1 red onion, sliced

2-3 cloves garlic (depending on how good your mates coming for brunch are)

Smoked paprika - a generous teaspoon

Ground cumin - a generous teaspoon

Dried herbs - whatever you fancy, however much you fancy ( I went with a generous sprinkle of dried basil) 

Salt and pepper

Chilli flakes - a generous sprinkle

2 x 330g tins tomatoes + 1 jar tomato passata (or just three tins tomatoes - I used a mixt of crushed and cherry tomatoes) 

2 x 330g tins cannellini beans 

2-3 chorizo (or bacon) 


Thinly slice the onion. Heat the oil and butter in a large heavy-based saucepan or large frying pan with high sides. Saute the onion for a couple of minutes, then add the garlic. Keep cooking for a few minutes, then remove from the pan and set aside in a bowl. In the same pan, add the sliced chorizo. Cook on a med-high heat to let all the oil out and so the chorizo goes crispy. After a couple of minutes, add the onion mix back into the pan, then add the tomatoes. Stir to combine and season, and reduce the heat to a simmer. Add the drained cannelini beans.

Simmer for a good ten minutes, and for up to about 25 minutes. Taste and adjust as neccessary.

Garnish with lemon zest and fresh parsley. Serve with good bread, marinated feta, hot sauce, and whatever else you like on the side.     


We had ours with: 

An amazing rye and fennel loaf of bread from Brooklyn Deli

Lewis Road butter  

Marinated feta (I just crumbled the feta in a small bowl and added olive oil, lemon zest, herbs, and peppercorns)  

6 minute soft boiled eggs

Portobello mushrooms: sauteed in butter, garlic, sage, and thyme, with a splash of balsamic.  

// Posted by Delaney at 1:08 PM