All in Food & Drink
Passionfruit and honey are a match made in heaven. This Two Raw Sisters recipe is a life hack for anyone who doesn’t have a high-speed blender. Rather than using raw cashews and being left with a gritty texture, use cashew butter. All the tough blending is done for you, and no matter what type of equipment you have, the filling will always be super smooth and creamy.
Margo and Rosa of Two Raw Sisters enjoyed this recipe on cold autumn nights during lockdown, when their whole family loved the delectable combination of baked pears and dulce de leche. It’s so delicious that you may want to make double (or triple) the amount of the dulce de leche which goes well with almost any dessert.
A classic childhood favourite from Two Raw Sisters, these Eskimo Pies are so simple and fun to make. You don’t have to use vanilla ice cream, just go with your favourite flavours. Margo and Rose love using mint chocolate chip ice cream for an after-dinner mint vibe.
Two Raw Sisters bring tastebuds to life with this delicious combination of carrots, chickpeas and spices, drizzled in an irresistible creamy garlic mint yoghurt dressing. The dressing will last in your fridge for one to two weeks and makes a great addition to many meals. You can also change the recipe up with any other vegetable such as eggplant.
Two Raw Sisters share this delicious recipe from their second cookbook, All Eaters Welcome. Margo and Rosa take the humble pumpkin and turn it into a beautiful salad with rich colours, flavours, and textures. Soft, bright orange pumpkin, smooth and spicy sriracha yoghurt, chunky zesty herb dressing and crunchy pumpkin seeds.
You won’t find this comforting dahl recipe from Two Raw Sisters in either of their cookbooks, it’s an Abode magazine exclusive. Margo and Rosa’s favourite winter warmer is filled with delicious spices, red lentils, coconut cream, garlic and ginger, and it’s a great one for the freezer.
This nourishing carrot soup is quick and easy to make for a tasty meal on the go. You can spice it up or keep it simple. Just add your favourite bread and enjoy this warming classic.
Healthy, plant-based living doesn’t have to be all-confining. This summer salad has plenty of zing, with a herb tahini dressing, walnuts and pomegranate seeds to accompany the classic roasted pumpkin.
It’s time to celebrate and, whether you’re serving the drinks indoors or al fresco, Total Food Equipment have just the thing to take the smash out of your bash.
A rum baba is a small yeast cake saturated in syrup made with hard liquor, usually rum, and sometimes filled with whipped cream. I have literally tipped it on its side and added mascarpone and raspberries for richness and freshness to cut through the sweet, buttery rum breads.
The longer days and warmer nights have begun and that's got the team at Total Food Equipment thinking about entertaining.
Take the party outdoors with premium Italian acrylic serveware from Total Food Equipment.
Inspired by the concoctions created in Megan May’s award-winning cafe, Little Bird Goodness offers delicious and nutritious plant-based recipes to feel good from the inside out.
A guaranteed triumph at the Christmas table, we turn to culinary master, Yotam Ottolenghi and his long-time collaborator, Helen Goh, for a unique take on a Kiwi classic.
For the ultimate homemade pasta experience, Sandra Mclay from Total Food Equipment introduces a trusted Italian appliance bound to become a kitchen stalwart.
Allyson Gofton’s ode to slow cooking will serve you well through the darkest winter days.
Passionate foodie, Sandra Mclay from Total Food Equipment, shines the spotlight on the home cook’s new best friend.
Pancakes and waffles make the ideal brunch at home on lazy winter weekends. British lawyer-cum-cake maker and food writer, Hannah Miles, offers her take on this beloved breakfast favourite.
Sandra Mclay from Total Food Equipment shines a light on the rich history behind the French ceramic kitchenware brand that, since 1850, has been cooking up a storm in kitchens around the world.
Robert Day and Gary Mitchell of Cheviot’s gourmet retreat, Ribbonwood Country House, guide us through dishing up a tasty addition to the cheeseboard
