New cookbook ready to serve

Nicola Galloway in her Nelson kitchen where her recipes are created.

Local food writer, photographer and lover of all thing’s cuisine, Nicola Galloway has been cooking up a storm in preparation of her latest publicatio, The Homemade Table – Seasonal Recipes, Preserves and Sourdough. Amy Russ takes a look at what’s inside.

Due to be released early this month, Nicola says The Homemade Table is a complete guide to home cooking for everyday use. Consisting of two parts, the first section focuses on seasonal recipes using fresh produce and includes chapters on breakfasts and drinks, vegetables, dinners and baking and desserts, while the second section features homemade staples such as sourdough bread, preserves, ferments and cultured dairy products. Three years in the making, Nicola’s detailed writing style, passion for seasonal produce, and stunning photography are perfectly showcased in her latest work, and she says a focus on seasonal produce is behind the book. Nicola dives deep into recipes and techniques and includes extra detail which is often left out of recipes. “I aim to write cookbooks that are timeless and designed to be used regularly, including recipes that you come back to again and again,” Nicola says. With an extensive career in the industry and four cookbooks already under her belt, Nicola says it is her passion for learning that continues to drive her forward. “There is really no end to learning when it comes to cooking, especially with the more complex techniques such as sourdough bread and fermentation. I love reading cookbooks on traditional cuisines (Eastern European food is my current favourite) and seeing the play on flavours that is used. There are many parallels across cuisines, and it keeps me trying new combinations and looking for that perfect flavour balance in my cooking.” Nicola says that writing a book is a huge undertaking, especially with her rather detailed way of writing recipes. Even after five books she still finds it can be quite an intense process, particularly during the editing and production stage. “It takes some serious commitment when writing and photographing a large project like this. I tend to photograph as I go, which is more manageable than doing this all in one short burst. It also reflects the time of year and using seasonal produce at its best, hence why I have arranged some of the recipes in The Homemade Table seasonally,” Nicola says.

Her love of food was sparked from a young age, cooking with her nana after school. Training as a chef in 1999, Nicola studied natural nutrition in Canada before returning to New Zealand in 2003 and combining her knowledge and skillset to teach cooking classes, both locally and nationwide, and write recipes for publications. “That was almost 20 years ago. I didn’t really plan to be a food writer or author; it has been quite an organic process.” Seeing resounding success, her Homegrown Kitchen website was named Best New Zealand Food Website in 2019 at the NZ Food Media Awards. Nicola lists some highlights as writing regular recipe columns for magazines, starting small and local and now writing for nationwide publications. Also, her Homegrown Kitchen cookbook receiving Highly Commended against some big names in the industry. “A big personal highlight for me is hearing how much my books and recipes are enjoyed by others, I put a lot of thought and time into each recipe, so when I get an email or message from someone who has enjoyed it, it makes my day,” she says. Publishing her first book, Alive! in 2004, followed by Cooking for your Child in 2006, Feeding Little Tummies in 2017, and the award-winning Homegrown Kitchen – Everyday Recipes for Eating Well in 2017, The Homemade Table includes over 170 recipes inside 380 pages with some of Nicola’s favourite recipes and her own personal staples which form the ‘backbone’ of her kitchen. Nicola has photographed and staged all of her own images within the book’s pages. “I use allnatural light and am very much influenced by the seasons. All of my food photographs are taken either on my kitchen bench or table, or in the garden. And yes, we eat all of it!” Currently focusing on releasing her new cookbook, she says next year she hopes to bring back more cooking workshops, along with teasing the idea of new content. “Although our lives are busy, cooking can be a way to recharge, inspire, and bring joy to our days. I believe cooking can bring a deep sense of contentment, from the process and the eating. Food costs have gone up, so focusing on locally grown seasonal produce - from a market or produce shop is a good way to keep in touch with the seasons. Produce prices can be a good indication of what is in season. I tend to shop by price and freshness and if that means we end up eating a lot of the same then that is ok, you actually get more creative in the kitchen that way.”

Pre-sale orders are now available with The Homemade Table to be released on October 10 along with a book launch at Rata Room NMIT, from 4pm to 6pm. Follow Nicola Galloway on social media or check out her website: homegrown-kitchen.co.nz for more information.

Spinach and lemon risotto

Having a good base recipe for risotto means you can make it throughout the year using the freshest produce on hand. The key to making good risotto is frequent stirring so as to massage the starch out of the rice grains, resulting in a creamy sauce.

Serves 4 Ingredients: • 1.5 litres (6 cups) vegetable or chicken stock • 2 tbsp olive oil • 1 onion (about 150g), finely chopped • 1 celery stalk (about 150g), finely chopped • 2 garlic cloves, finely chopped • 1½ cups (300g) Arborio risotto rice • 1 small glass (150ml) dry white wine • zest of 1 lemon, + wedges for serving • bunch of spinach (about 250g), washed and roughly chopped • 50g (about ⅓ cup) grated parmesan + extra for serving • 30g (2 tbsp) butter Method: In a large saucepan bring the stock to a gentle simmer over a low heat. Heat the oil in a large heavy-based pan over a moderate heat. Add the onion and celery, and sauté for 5 minutes until softened. Add the garlic and rice and stir for 1 minute until the rice is trans-lucent. Add the wine, stirring until the wine has evaporated. Begin to add the hot stock one ladle at a time. Stir frequently, to prevent sticking, until the liquid is absorbed; then add the next ladle of hot stock. Cook for 20–25 minutes until the rice is al dente and the risotto has a porridge-like consistency. Add a little boiling water if the stock runs out before the rice is ready. In the last few minutes of cooking, add the lemon zest and spinach, stirring until wilted. Remove from the heat and fold through the grated parmesan and butter. Serve immediately with lemon wedges on the side.

Recipe extracted from The Homemade Table: Seasonal Recipes, Preserves and Sourdough by Nicola Galloway, published by

Potton & Burton, RRP: $59.99. Photography by Nicola Galloway.