Sarah Tuck on Breakfast TV: Banana and Date Self-Saucing Pudding and Steamed Carrot Cake
We sent our lovely Editor Sarah Tuck onto Breakfast to introduce the new issue and show you two of our lovely winter desserts: Banana and Date Self-Saucing Pudding and Steamed Carrot Cake. Yum!
Our new issue is on shelves in New Zealand now and on its way to Australian stores as we speak. It's packed with cosy roasts, braises, curries and puddings and we couldn't be more stoked with it, so we sent our fearless leader, Editor Sarah Tuck, onto Breakfast to show you the Carrot Cake Steamed Pudding and Banana and Date Self-Saucing Pudding, both created and photographed by the talented Olivia Galletly.
In case you missed it (or if you'd like to watch it again) here it is!
Issue 92 in New Zealand stores now (estimated to be in Australian stores on the 24th of August).
latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.