Sure the weather is a little colder today but the produce is still plentiful and inspirational.  Zucchini's, marrows, beans, lettuces, cucumbers, capsicums, chillies, herbs, beetroot, potatoes, onions, garlic, broccoli, leafy greens, tomatoes not to mention the huge array of stone fruit and berries and now the first of the apples are in.  Don't forget it is the perfect time to get jams, jellies and relishes made as fruit is sweet and ripe and affordable!

If you need some inspiration or a little guidance in regards to your meals, please do come by the mobile kitchen and say hi and i will see what i can do!
I have fantastic produce to play around with - see you all soon!

This can only be made with firm little zucchinis as you want the crunch. With the addition of zesty lemon and fragrant soft summer herbs I am sure this will be fast become a summer favourite.

Serves 4 as a side

2 medium or 3 small zucchini, washed and thinly sliced into rounds, leaving skin on (I used a mandoline for slices that were 1.5 mm thick)
salt and fresh ground pepper to taste
1 lemon (use all the zest and juice, and I would choose a large lemon)
1/4 cup best quality extra virgin olive oil
1-2 Tbsp chopped marjoram
2 Tbsp thinly sliced chives
(Other herbs such as basil, mint, dill or parsley can be used).
2 Tbsp crumbled ricotta (you could also use Feta, Goats, or Parmesan cheese for an alternative)

Wash zucchini and dry with paper towel, then thinly slice into rounds, using a mandoline or sharp chef's knife. (I used the 1.5 mm size for my mandoline.) Arrange the zucchini slices on a serving platter in a single layer or two, season with salt and fresh ground black pepper.
Zest the lemon and put it into a small dish. Squeeze all the lemon juice into the dish with the zest, discarding seeds. (If you don't get at least 2 Tbsp lemon juice I'd use two lemons.)
Whisk 1/4 cup extra virgin olive oil into the lemon zest/juice mixture, then pour the dressing over the zucchini slices. Let zucchini marinate for 15-30 minutes while you prep other ingredients.
Pick through the herbs discarding and large stalks, chop herbs.
When you're ready to serve the salad, sprinkle with chopped herbs and ricotta cheese and serve immediately.

Serves 2
1 Tbsp oil
2 large or four small fillets of fish – cod, gurnard, elephant, moki etc
2 cloves garlic
1 chilli, deseeded and finely sliced (Kakanui Produce cherry chilli is perfect for this)

Preheat the oven to 190C.
Take two pieces of strong kitchen foil, roughly 25cm square, and brush them with the oil. Season the fish fillets generously and place them on the foil – either two small fillets or one large one per parcel.

Divide the garlic and chilli between the fish add a squeeze of little lemon juice and a good grinding of black pepper over each pile, then bring up the sides of the foil and scrunch them together tightly to form well-sealed but baggy parcels.
Place the parcels on a baking tray, transfer to the oven and bake for 15 minutes.

Serve immediately – I highly recommend trying the PEBRE sauce below with this fish!

2 large handfuls coriander, chopped
3-4 spring onions, roughly chopped
2-3 cloves garlic, crushed
2-3 jalapeno chillies, seeds removed and roughly chopped
¼ cup red wine or sherry vinegar
Salt and pepper to taste
¾ cup olive oil

Add all the ingredients except for the olive oil to a blender or food processor and pulse until smooth but still a little chunky.

Remove to a bowl and stir in the olive oil. Adjust seasoning and let stand at least ½ hour to allow the flavours to mingle. Serve at room temperature.

serves 6

4 large handfuls of mixed tomatoes – cherry tomatoes –black, red and yellow, rams horn, sweet 100 etc
sea salt and freshly ground black pepper
6 Tbsp extra virgin olive oil
1-2 Tbsp good red wine vinegar
½ a clove of garlic, grated
a small handful of fresh flat-leaf parsley, basil, oregano or marjoram, ripped into small pieces

Cut the bigger tomatoes into slices about 1cm thick. You can halve the cherry tomatoes or leave them whole.
Place the tomatoes in a large bowl and dress with enough extra virgin olive oil to loosen and the vinegar, but do add these to your own taste. Add a little salt and pepper and give a gently toss to combine. Add the garlic and herbs and toss together well, place onto a serving platter and serve at room temperature with plenty of good bread to soak up the delicious juices.


4 cooked small-medium beetroot
8 spring onions, sliced thinly
1 seeded green chilli, sliced thinly
2 Tbsp fresh mint, or basil, roughly torn
Juice from 1 lemon
5 Tbsp extra virgin olive oil

Put the diced cooked beetroot into a bowl. Add the spring onions, seeded and sliced green chilli, fresh mint or basil, lemon juice and olive oil. Season and stir well.

Alison would like to thank the following vendors for their fantastic produce

KAKANUI PRODUCE – beetroot and chillies
WAIKOUITI GARDENS – tomatoes – up to 20 varieties