Bursts of flavour
Summer is coming and Chelsea Winter is bringing her signature flair to your table with some zesty dishes that are bound to become faves.
Summer is coming and Chelsea Winter is bringing her signature flair to your table with some zesty dishes that are bound to become faves.
Roasted Beetroot Salad
There’s an air of sophistication to this salad. It celebrates the sweet, earthy beauty of the beetroot, which remains very much the star – but the lovely orangey vinaigrette enhances what’s there and livens it all up with citrus tang.
PREP 20 minutes
COOK 1 hour 30 minutes
SERVES 4–5 as a side
INGREDIENTS
6 beetroot (1.5kg), trimmed
¼ cup extra virgin olive oil
8–10 fresh thyme sprigs
2 tsp liquid smoke (optional but delicious)
½ cup crumbled feta (plant-based if preferred)
chopped fresh mint or coriander
pinch chilli flakes (optional)
Vinaigrette
zest of 1 orange
¼ cup orange juice
3 tbsp extra virgin olive oil
2 tbsp lemon juice or red wine vinegar
1 tbsp maple syrup
½ tsp dijon mustard
½ tsp fresh thyme leaves, chopped
½ tsp salt cracked pepper
Nuts
¾ cup macadamia nuts
1 tbsp extra virgin olive oil
3 tbsp maple syrup
METHOD
To roast the beets, preheat the oven to 200°C regular bake and line a
casserole dish or deep roasting dish with baking paper.
Place the beets in the prepared dish, massage in the oil, then toss in the thyme. Season with salt and pepper all over. Drizzle with the liquid smoke (if using).
Lay a second sheet of baking paper over the dish (this helps stop steam escaping) and cover with the lid or a tight layer of foil. Bake for 1 hour 30 minutes, or until the beets are easily pierced with a sharp knife. Remove from the oven.
To make the orange vinaigrette, whisk the ingredients together in a small bowl and set aside.
When the beets are cool enough to handle, peel off and discard the skins (the flavour will have penetrated through to the beets). Cut the beets into thin round slices. Put them in a large bowl with half the vinaigrette. Toss gently to combine and set aside.
To make the candied nuts, put the macadamias in a small pan with the oil and fry over a medium-low heat, shaking the pan often, until golden all over.
Add the maple syrup and cook for a couple of minutes until it’s all sticky and caramelised and turning golden brown. Season with a little salt and pepper and transfer to a plate to cool down (the caramel will harden). Chop roughly before serving.
To assemble, arrange the beetroot slices slightly overlapping in a large shallow bowl or a platter. Drizzle with the remaining vinaigrette then scatter with the candied nuts, feta and herbs. Finish with a crack of black pepper, a small sprinkle of salt and a pinch of chilli flakes if you like.
Tabbouleh
This classic, stunningly fresh and flavoursome salad is hugely popular for good reason. It’s stunning served next to a protein as a simple meal, or proudly proffered as a bring-along for a potluck dinner or part of a summery barbecue spread.
PREP 40 minutes
COOK 15 minutes
SERVES 6 as a side
INGREDIENTS
400g pearl couscous
1 tbsp vegetable stock powder
½ cup roughly chopped pistachios or pumpkin or sunflower seeds
3 tomatoes, cut into 1cm dice
1 small cucumber (170g), cut into 1cm dice
1 bunch spring onions, finely sliced on an angle
2 cups loosely-packed finely-chopped fresh parsley
1 cup loosely-packed finely-chopped fresh mint
2 tsp sumac (optional)
zest of 1 lemon
1 tsp salt
1 tsp fine black pepper
Vinaigrette
½ cup extra virgin olive oil
¼ cup lemon juice
1 tbsp maple syrup
1 ½ tsp ground cumin
1 tsp salt
1 clove garlic, crushed
METHOD
Cook the couscous according to the packet directions, adding the stock powder to the water. Drain, toss with a little olive oil and set aside. Allow to cool fully before making the salad.
Preheat the oven to 180°C regular bake. Place the nuts or seeds on a small tray and roast for about 6 minutes, until slightly golden and fragrant. Give them a stir partway through if you like.
Toss the tomatoes and cucumber in a bowl with 1 tsp salt and leave to sit for at least 10 minutes. Drain off and discard the liquid.
To make the vinaigrette, place the ingredients in a bowl or jug and whisk to combine.
To assemble the salad, place the cooled couscous in a large serving bowl. Add the drained tomato and cucumber, spring onions, herbs, sumac (if using), lemon zest, salt and pepper. Add the vinaigrette and toss to combine.
If you like, the tabbouleh can be served immediately — but it gets tastier if you let it rest for at least 30 minutes to allow the flavours to come together.
Serve sprinkled with the chopped nuts or seeds and topped with your choice of the pomegranate seeds, preserved lemon and/or extra sumac.
Tips & swaps
For another gluten-free option in place of the couscous, you could pulse half a medium cauliflower in a food processor to make ‘rice’. No need to cook it.
You can use halved cherry tomatoes instead of the regular tomatoes if you have them.
Zingy Potato Salad
This feels like a ‘grown-up’ potato salad – it may not be slathered in creamy mayo, but it’s still satisfyingly luscious to eat. That mouthwatering, mustardy, garlicky vinaigrette is popping, and those are all the flavours that tasty little steamed potatoes just luuurve to wallow in.
PREP 20 minutes
COOK 15 minutes
SERVES 4–5 as a side
INGREDIENTS
1–1.25kg baby new potatoes
4 gherkins, very finely sliced
fresh dill sprigs, for garnish
Dressing
½ cup extra virgin olive oil
3 shallots, finely chopped (about 1⁄2 cup)
2 cloves garlic, crushed
2 tbsp red wine vinegar
1 tbsp chopped capers (optional but yum)
1 tbsp wholegrain mustard
2 tsp dijon mustard
2 tsp maple syrup
1 tsp dried dill or 1 tbsp chopped fresh dill
2 tsp salt
½ tsp fine white pepper
METHOD
To make the dressing, combine the ingredients in a jug or shake in a glass jar. Leave to sit for at least half an hour to infuse.
To make the salad, boil or steam the potatoes in salted water until just tender, but not mushy. Keep checking the progress, and when they are done, drain well and return to the saucepan. While they’re hot, add the dressing and toss to combine. Don’t worry if a few potatoes break up a bit – that’s nice.
Leave to cool to room temperature, then stir in the gherkins. Check the flavours and season to taste with salt and pepper if you think it needs it. It’s fine covered and left out for a few hours, and can be stored in a sealed container in the fridge for a couple of days.
Serve at room temperature, topped with extra dill.
Tips & swaps
If you don’t have baby new potatoes, you can use larger waxy potatoes and cut them in half.
Use floury potatoes if you don’t mind it all going a bit mushy.
Lemon Cream Pie
If you’re a lemon fan (and honestly, who isn’t?), you’re gonna want to try this because I have not held back on the zesty citrus injection. It’s such a refreshingly easy recipe to make – I especially love the crust part because there’s no precarious rolling, flipping or transferring of pastry and no faffing with baking beads or sagging during cooking. Just smoodge the base evenly into the tin, bake naked (the tart, not you), cool, then add the cooked lemon filling (also a cinch to make).
PREP 40 minutes, plus 6+ hours setting time
COOK 15 minutes
SERVES 6
INGREDIENTS
Base
½ cup ground almonds
½ cup brown rice flour
½ cup buckwheat flour
2 tbsp tapioca flour, arrowroot flour or cornflour
⅓ cup coconut sugar
2 tsp psyllium husk
½ cup coconut oil, melted but not hot
2 tbsp just-boiled water
1 tsp pure vanilla extract
Filling
2 cups full-fat coconut cream
½ cup + 1 tbsp agave syrup or maple syrup
3 tbsp coconut oil
3 tbsp plant-based butter
3 tbsp lemon zest
½ cup lemon juice
¼ tsp ground turmeric
¼ tsp salt
¼ cup cornflour mixed with
¼ cup plant-based milk to make a slurry
To serve (optional)
fresh berries, such as raspberries, blueberries or sliced strawberries
edible flowers
whipped cream (plant-based if preferred)
METHOD
Preheat the oven to 180°C regular bake and have a 23cm round pie tin, tart tin or springform cake tin ready.
To make the base, combine the ground almonds, flours, sugar, psyllium husk and a pinch of salt in a medium mixing bowl. Make a well in the centre and add the coconut oil, hot water and vanilla. Stir until the mixture just comes together.
While it’s still warm, crumble two-thirds of the mixture around the edges of the tin (the sides of the crust will be a little thicker than the base) and press it 3-4cm up the sides of the tin (you can use the back of a dessert spoon for this). You want the edges to be an even thickness.
Crumble the remaining dough over the base and press it down into an even, smooth layer (you can use the back of the spoon or the base of a metal measuring cup for this). It should end up about 5mm (¼ in) thick. Take care that it’s not too thick where the base meets the sides, or it ends up like a massive wedge. Lightly press down any jagged ridges on the sides with a finger. Bake for 15 minutes, then remove from the oven and allow to cool completely before filling.
To make the filling, place the coconut cream, agave or maple syrup, oil, butter, lemon zest and juice, turmeric and salt in a medium saucepan. Stir in the cornflour slurry. Place over a medium heat and stir constantly with a whisk until thickened – it might take a while, then suddenly start thickening, so don’t leave it alone. It should start to bubble a bit and be
the consistency of thick, shiny custard.
Remove from the heat, transfer to a mixing bowl and to allow to cool – don’t refrigerate it. If you like, you can lay a piece of clingfilm on the surface to stop a skin forming.
When the filling is lukewarm, whisk it quickly to smooth out any lumps, then scrape it into the baked crust. Cover and refrigerate for at least 6 hours to set properly – leave it overnight if you can.
When ready to serve, scatter the top with berries and edible flowers (if using).
Serve with whipped cream on the side if desired. Leftovers can be stored
in an airtight container in the fridge for a day or two.
Tips & swaps
Dairy-free whipping cream is now available at all good supermarkets.
Extracted from Tasty by Chelsea Winter. Photography © Tamara West. RRP$55. Published by Allen & Unwin NZ.
A day of empowerment
This year’s Tauranga Business Chamber BWN Speaker Series was a dynamic gathering of inspirational women who really brought their A game.
This year’s Tauranga Business Chamber BWN Speaker Series was a dynamic gathering of inspirational women who really brought their A game.
PHOTOS Salina Galvan
Chelsea Winter.
There’s something about a room full of talented, like-minded women that can only be described as electric. This past May, Baycourt Theatre was charged with that very energy as nearly 400 attendees gathered for the Business Women’s Network (BWN) Speaker Series, themed ‘Bring Your A Game’.
This year’s event didn’t just meet expectations – it shattered them. From the moment the first speaker took the stage, it was clear that this was no ordinary day of networking and presentations. It was a day of genuine connection, raw honesty, and, above all, empowerment.
Each speaker brought her unique perspective and expertise, touching on topics that resonate deeply with women at every stage of life and career. Niki Bezzant opened up the conversation on menopause with a refreshing candour, providing invaluable insights that were both relatable and practical. Kylie Wilson didn’t just talk about resilience; she had the audience on their feet, proving that mental toughness is just as crucial as physical strength. Chelsea Winter, a beloved figure in the New Zealand culinary world, shared her journey from home cook to national icon, offering a blend of humour and hard-earned wisdom.
But it wasn’t just the speakers who made the day unforgettable. The event’s success was also thanks to the support of its sponsors: Principal sponsors, Craigs Investment Partners and Cooney Lees Morgan, as well as Premier sponsors, YRW, KingSt, and Mediaworks. Partner sponsors, including Port of Tauranga, Kale Print, Pillar Consulting, Westpac, and Toi Ohomai, played a crucial role in ensuring the day was one for the books.
As the day came to a close, attendees were ready to bring their A game
to every aspect of their lives. The anticipation for next year’s event is already building, promising another chapter of inspiration, growth and connection.
Chef’s sanctuary
Celebrity chefs bring a familiarity into our kitchens that makes them feel like a personal friend. Followers of MasterChef winner and author Chelsea Winter will not only recognise the face, but probably this kitchen – one she considers an old friend yet is ready to leave, with her home up for sale.
Celebrity chefs bring a familiarity into our kitchens that makes them feel like a personal friend. Followers of MasterChef winner and author Chelsea Winter will not only recognise the face, but probably this kitchen – one she considers an old friend yet is ready to leave, with her home up for sale.
Words Jo Ferris
Chelsea Winter’s kitchen features in her book Supergood. Created and photographed in this idyllic country home, the book was a bestseller in 2020. If that’s not inspiration enough, spending time here certainly will.
Designed for a professional gourmet, the kitchen attracted Chelsea from the outset. Adapting it further to suit her style, the kitchen is certainly one of this home’s key features. Like any winning recipe, however, it’s but one ingredient in a home and garden layered with enchanting tastes.
Nestled in a hidden lifestyle ribbon within Western Bay of Plenty, the property is on the fringe of Tauranga city. Exquisite scenery embraces picturesque countryside down to Mount Maunganui, where Mauao stands majestically as the main star. It’s a view Chelsea marvels at every day – inspiration enough for any banquet.
The kitchen is the heart of this home. Its striking island is a drawcard – edgy corner shelving, barstool seating and a clean, solid oak surface.
Either preparing meals or catching up over coffee or drinks, it’s the centrepiece of a spacious kitchen that revolves around entertaining. Dual sink and work units either side with window views, a cook’s stove and farmhouse appeal that caters for crowds.
“There’s literally a place for everything,” says Chelsea. “The sky’s the limit, yet it’s still somehow cosy and inviting.”
That cosy invitation sums up the entire home. It exudes that country allure of graceful simplicity with a subtle nod to black-barn earthiness. Battened vaulted ceilings enhance the sense of space throughout. The white backdrop instils an ambience of fresh linen, while contrasting accents of aged wood grain, textured carpet and furnishings all nod to the heritage of country character. The timber effect of floor-to-ceiling tiling in both bathrooms is also outstanding. The rustic simplicity is punctuated beautifully by the chic finish of brass hardware and timber vanities. It’s a marriage of the old and new. Bespoke lighting also cleverly blends contemporary design with the natural charm of wicker.
Soft, floor-length drapes mix with plantation shutters to personalise rooms and add intimacy come nightfall. After dinner, there’s nothing like snuggling around the fire in the family setting. This focal point is yet
another nod to aged tradition, while polished concrete is a practical finish on the floating hearth.
Outdoor flow embraces scenery, gardens for the birds and animals. Fresh food and herbs to harvest, magical corners and friendly sheep that maintain the pasture behind and below. With four tank-fed water troughs, horses will also thrive here. Wandering up a gentle track on the conical hill, amid olive trees, views are elevated to embrace a 270-degree panorama of Western Bay’s coastline – breathtaking by day and glittering at night. To further complement this country lifestyle, a 130sqm shed offers brilliant workshop storage, with room for a gym and that ultimate barn bar.
After three years here with her partner and young children, adventure calls. While this home has been a haven in one of Tauranga’s secret places, Chelsea is excited, if not a little sad to be leaving her kitchen.
“It has been an utter dream. That beautiful solid oak island bench has been my home for the past few years. It’s like an old friend now. I’ll miss it a lot.”
177C Crawford Road, Te Puna