My Cookbook
Recipes
- Baking
- Breakfast
- Mains
- Sides
- Desserts
- Snacks
- Drinks
Blog
Portfolio
- Recipe Creation, Food Styling & Food Photography
- Cafe, Restaurant & Event Photography
Contact
About Me

Let's Work Together

My Cookbook
Recipes
- Baking
- Breakfast
- Mains
- Sides
- Desserts
- Snacks
- Drinks
Blog
Portfolio
- Recipe Creation, Food Styling & Food Photography
- Cafe, Restaurant & Event Photography
Contact
About Me

Let's Work Together

Home / Books

Books

Showing the single result

That Green Olive
$50.00 Add to cart

FOLLOW ON INSTAGRAM @thatgreenolive

thatgreenolive

Not about olives🤷‍♀️
Passionately eating, capturing, creating and sharing food
Published author of ‘That Green Olive’
📖
MY COOKBOOK

I always love making (and receiving) edible gifts

I always love making (and receiving) edible gifts for Christmas! These truffles are so tasty and, believe it or not, are much healthier than the traditional sugar and butter laden ones. I’ve used dates to sweeten and bind them, as well as everyone’s favourite @harrawaysnz oats to provide structure (don’t they look pretty on the outside?)
.
Make a batch of these for a last-minute gesture, stocking stuffer or for the Christmas table on Wednesday (how crazy🫠)
.
.
.

🎄Oaty Chocolate & Spice Truffles🎄

Makes 10-12

100g Harraway’s rolled oats
200g dried dates, soaked in hot water for 30 minutes and drained
100ml melted coconut oil
1/4 cup maple syrup
1/4 cup cocoa powder
1/8 tsp ground cinnamon
1/4 tsp ground ginger
1/4 tsp salt

Preheat the oven to 160°C fan bake.
Place half of the oats in a baking tray and bake for 10 minutes, until lightly golden and fragrant. Allow to cool.
Add dates, coconut oil and maple syrup to a food processor and blend until a rough paste.
Add cocoa powder, cinnamon, ginger and salt, and blend until a thick, smooth paste. Transfer to a bowl and stir through the toasted oats until well mixed. Set aside in the fridge for an hour or so, until firm.
When firm, use oiled hands to roll small amounts of the mixture into measures of the mixture into balls about the size of a golf ball.
Scatter the remaining 50g oats onto a plate and roll each ball through it to fully coat. Transfer to a plate and refrigerate for 3 hours or overnight, until firm.
Store in the fridge, and enjoy chilled.

This pineapple & smoked chilli burnt basque cheese

This pineapple & smoked chilli burnt basque cheesecake is exactly my idea of a summer Christmas dessert!

I’ve collaborated with the very talented Shaans @for_the_love_of_cocktails and to create a dessert and cocktail pairing… using @parched_garnishes beautiful (and really tasty) range of dried fruit garnishes and flavoured salts (we’ve used the Dried Pineapple, Dried Lime and Smoked Chilli Salt).

Shaans posted her Pineapple & Coconut Margarita a couple days ago… it’s on both of our feeds so definitely make that to sip with the cheesecake!

🍍Pineapple & Smoked Chilli Burnt Basque Cheesecake🍍
Serves 10

4 large eggs (250g total), beaten
1/4 cup pineapple juice
500g cream cheese
200g sour cream
125g sugar
50g flour
1 tsp Parched Smoked Chilli Salt
1x225g can crushed pineapple
zest of 2 limes

PINEAPPLE SAUCE
150g sugar
100ml pineapple juice
2 tbsp lime juice
1 tbsp cornflour

@parched_garnishes dried lime, dried pineapple and smoked chilli salt to decorate

When the weather is hot, I’m craving all things

When the weather is hot, I’m craving all things crisp and fresh… this noodly summery salad is exactly that. The summer season brings a huge variety of produce - capsicum, cucumber and soft summer herbs are among my favourite. Buying in season will save you money, and of course tastes best!

This salad recipe is the perfect summer lunch (or addition to any Christmas feast!) - it looks beautiful on the plate, is simple and full of flavour and crunch, and will of course help you reach your 5+ a day!

☀️Noodle & Summer Vegetable Salad with Ginger Soy Dressing☀️
Serves 4 as a side or 2 as a main

100g dry rice noodles
1 red capsicum, cored and thinly sliced
1 carrot, cut into matchsticks
1/2 large cucumber, cut into matchsticks
1/2 small red onion, thinly sliced
2 large handfuls fresh coriander, chopped

DRESSING
2 tbsp olive oil
1 1/2 tbsp soy sauce
1 tbsp sesame seeds, lightly toasted
1 tbsp lemon juice
10g fresh ginger, minced (about 1 tsp minced)
1 tsp maple syrup
1 clove garlic, finely chopped
1/2 tsp salt
1/4 tsp chilli flakes

1. Cook the rice noodles according to packet directions. Rinse, drain and submerge in a bowl of cold water while you prepare the salad ingredients.
2. Make the dressing by whisking everything together in a small bowl to combine.
3. To assemble, add the cooled noodles, capsicum, carrot, cucumber, red onion and coriander to a large bowl. Pour over the dressing and toss well. Garnish with extra fresh coriander. Serve chilled.

Such a warm fuzzy moment to see my photos printed

Such a warm fuzzy moment to see my photos printed on the walls and in the elevators at @hiltonauckland! I worked on this festive shoot several weeks ago for their festive food offerings.
Hilton’s bar @bellinibarauckland is running a Christmas afternoon tea - which entails a selection of delicious treats including these adorable sweet morsels. They are also running a Christmas Day lunch at @fishrestaurantakl (how awesome is that Yule log cake?)… the venison croquettes were my favourite✨

Have you tried the new @moodys.chicken in Titirang

Have you tried the new @moodys.chicken in Titirangi yet? The chicken is sooo juicy and I love how flavourful the coating is (and how it stays crunchy for so long). They have several different homemade sauces for you to choose from… to put on your fried chicken or burger. They also make their own flavoured milks and cookies.
.
I had the pleasure of photographing Moody’s recently for their launch! Find them inside at @streetfeastnz 🔥

Time to devour this mousse… and the cup too🤷‍♀️

These Dark Chocolate & Orange Gingerbread Mousse Cups are literally served in edible gingerbread cups. You might have seen @twiicenz edible cups popping up in cafes around the country - they are just like eating a biscuit after finishing your drink. Twice have just released their limited edition gingerbread cups for Christmas, and they taste amazing (I can imagine how yum they’d be with a hot chocolate or chai…) - and they are perfect not only for drinks, but also ice cream and other desserts like this luxurious mousse.

I loved creating this recipe and photographing it for @twiicenz - they are such lovely small business making huge waves in New Zealand’s hospitality and single-use scene!

Find the recipe for this Dark Chocolate & Orange Gingerbread Mousse Cups on @twiicenz’s Instagram feed, or in the comments below✨

#nzsmallbusiness #easydessertrecipe #nzfoodie #foodphotography #nzbusiness #gingerbread #mousse #nzfoodblogger

🧑‍🎄With the return of the big red hat, com

🧑‍🎄With the return of the big red hat, comes my newest festive treat at @thecozycornertaupo! From tomorrow, my staple Cookie Dough Crumble Cake will take a break, and taking its place is the new Chocolate Cherry Fudge Cake with Matcha & Almond.
Reminiscent of maraschino cherry, marzipan and rich chocolate, this cake embodies some of my favourite Christmas flavours. Plus, you’d never guess it happens to be vegan, gluten free and refined sugar free.

Grab a piece of my newest treat before (or after) the Christmas parade tomorrow! What better way to start December✨

#lovetaupo #christmasfood #veganfood #nzfoodie #matcha #foodphotographer #vegannz #glutenfreenz

What’s for dessert this weekend? This Choc Peanu

What’s for dessert this weekend? This Choc Peanut S’mores Skillet Cookie can do no wrong. I created this recipe for @picspeanutbutter in the thick of winter, but even now that the weather is warming up, I’m still dreaming about it. Here’s the recipe:

🔥Choc Peanut S’mores Skillet Cookie🔥
Serves 6-8

125g butter, soft
100g brown sugar
75g honey
2 tbsp Pic’s (beaten into), plus more for dolloping on top
1 egg
75g whole wheat flour
75g plain white flour
1/2 tsp salt
1/2 tsp baking soda
1/4 tsp ground cinnamon
50g dark chocolate
50g marshmallows, torn
4 Graham crackers or Lotus Biscoff biscuits, broken into small pieces

1. Preheat oven to 150°C fan bake. Grease a 26cm cast-iron skillet.
2. In large bowl, cream the butter, brown sugar, honey and Pic’s Peanut & Chocolate Butter for 3 minutes until light and creamy. Add the egg, and beat just to incorporate.
3. In a separate bowl, mix the dry ingredients together. Add to the creamed butter mixture and stir only until a dough is formed, then fold through most of the chocolate, marshmallows and biscuit pieces, reserving some for the top.
4. Transfer the dough to your prepared skillet, gently press into the edges and smooth the top. Dollop over a few spoonfuls of Pic’s Chocolate & Peanut Butter, and press the remaining chocolate, marshmallows and biscuit pieces into the top.
5. Bake for 25 minutes, or until golden brown and risen, yet still slightly fudgey in the centre.
Dig in while piping hot! Leftovers are great sliced into wedges and served as a cookie pie.

#smores #skilletcookie #easydesserts #bakingrecipes #nzfoodie #foodphotography #peanutbutter

CLOSED - Congratulations @chocoholic101 🥂🎄WI

🥗Summer is for salads! I can’t believe we onl

🥗Summer is for salads! I can’t believe we only have a couple more weeks until the change in season - I say bring on the warm weather and fresh, light meals.

This Lemony Prawn & Wild Rocket Pasta Salad with Crispy Chorizo Bits is exactly that - bright and bold in flavour, substantial in texture yet still fresh and light.
I love the peppery notes from @leaderbrandnz’s Wild Rocket leaves (previously, wild rocket has only been available to restaurants and cafes - now you can find it in select supermarkets to enjoy at home!). I’ve also used LeaderBrand’s Baby Spinach, which adds volume and a light, creamy flavour to balance the sharpness of the wild rocket.

Enjoy this salad as a light meal or substantial side!

LEMONY PRAWN & WILD ROCKET SALAD WITH CRISPY CHORIZO BITS
Serves 4

● 100g dried pasta shells
● 250g prawns, tails peeled off
● 100g chorizo, peeled and diced into 5mm cubes
● 50g LeaderBrand Baby Spinach leaves
● 50g LeaderBrand Wild Rocket leaves
● 50g almonds, toasted and chopped
● 2 tbsp finely chopped parsley

DRESSING
● 3 tbsp olive oil
● 3 tbsp lemon juice
● zest of 1 lemon, plus extra to garnish
● 1 tsp honey, gently warmed to liquefy
● 1/2 tsp salt

(METHOD IN CAPTION)
.
.
.
#salad #healthymealideas #healthyrecipes #nzfoodie #pasta #prawns #easylunch #recipereel #nzcontentcreator

🍕The ultimate cheese pull… exactly what this

🍕The ultimate cheese pull… exactly what this sunny Friday afternoon needs.
.
If you haven’t made it to Taupo’s new @dough_brospizzas yet, this weekend is the perfect time to try! I loved photographing their pizzas, bites, folded bombshells and meals several weeks ago ahead of their launch, and getting to try everything afterwards of course.
You can also order pizzas by the slice, half or even half and half for the indecisive of us (me🙋‍♀️)!
.
.
.
.
.
#pizza #cheesepull #nzfoodie #nzfoodblogger #nzphotographer #foodphotographyandstyling #cheesepizza #handstretchedpizza #lovetaupo

Every kiwi has a soft spot for hot pink lamingtons

Every kiwi has a soft spot for hot pink lamingtons, and while you can’t mess with the classic raspberry, this strawberry + pistachio combo takes a childhood classic to a more elevated (and might I say… Christmassy) level.
.
I’m so glad that NZ grown strawberries are back in season - these lamingtons definitely benefit from a generous pop of fresh strawberry on top! Strawberries are a really good source of antioxidants and vitamin C, which we all need a lot of during a change of season!
.
I’ve posted the recipe in the comments below👀
@5adaynz
.
AD | #5adaynz #nzfoodie #easybaking #easyrecipes #lamingtons #pistachio #strawberry #nzfood #recipevideo #nzcontentcreator #nzfoodblogger

A moment for the hot dog🌭 These dogs are all n

A moment for the hot dog🌭

These dogs are all new to the menu @jimmycoopslakehouse. The Dirty Dawg has to be my favourite - house smoked kransky, cheddar cheese, beer battered onion rings, pastrami ends, beer mustard relish and aioli in a long bun🔥
Loved working on this shoot!

🐫🇲🇦I so often find myself reminiscing on

🐫🇲🇦I so often find myself reminiscing on Morocco. It’s an incredibly eye-opening country, far far away from New Zealand in every way… which is part of the reason I felt so drawn to visit. So rich in culture, cuisine and connection. My mind was constantly buzzing; learning, listening and finding inspiration everywhere. I have multiple hundreds of photos I would love to share from my travels this year… now that all the book launch stuff is beginning to subside 😮‍💨
Here are just a tiny few photos from May 2024✨

🧀With every menu at @embra.nz, I am always sooo

🧀With every menu at @embra.nz, I am always sooo eager for the spelt risotto. The risotto appears in each of Embra’s menus in various forms, with different flavours, garnishes, and toppings. It is ultimate comfort: rich, cheesy, salty and with the incredibly satisfying bite of spelt. This month, the risotto is served with monkfish, peas and courgette.
.
My favourite dish this menu would either be the lamb or pecorino… I could eat so many of those piping hot cheesy parcels🔥
Here’s what’s on Embra’s menu this month (pictures are also in order):

🐓CHICKEN
Chicken terrine, apricot, aubergine, artichoke, Marsala jelly
.
🦞CRAYFISH
Crayfish cannelloni, tomato & cucumber salad, basil, crayfish bisque
.
🐟MONKFISH
Monkfish, spelt & saffron risotto, peas, courgette
.
🐑LAMB
Lamb loin & braised neck, asparagus, sheep milk fromage frais, lemon
.
🍓STRAWBERRY
Strawberry, vanilla & pistachio ‘trifle’, strawberry & gin syrup, vanilla ice cream
.
🧀PECORINO
Pecorino, honey & hazelnut seada, bee pollen
.
.
.
.
.
.
.
.
#foodie #nzfoodie #nzrestaurant #artofplating #risotto #pasta #finedining #foodphotography #nzfoodblogger #foodandwine #lovetaupo

Two months of That Green Olive 💚 so so grateful

🍻Beer & Gruyère Scones. My faaaavourite scones

🍻Beer & Gruyère Scones. My faaaavourite scones ever - with gooey pockets of melted cheese, a fluffy texture and subtle flavours of dill and hops (I used @lakemanbrewing Pilsner). I make these all the time - most recently yesterday (swipe for the cheese pull). Nothing beats a steaming hot batch fresh from the oven. The crunchy cheese bits that melt and crisp up on the pan are an extra simple pleasure.
.
It’s the first recipe in my cookbook ‘That Green Olive’, and for good reason as they totally set the tone.
.
You can order (signed!) copies of my cookbook from me here: www.thatgreenolive.com, or click the link in my bio. I am so grateful for all your support🙏
.
.
.
.
#scones #weekendbaking #cheesepull #easybaking #nzfoodie #nzsmallbusiness #nzcheeselovers #nzbeer #beer

Cheers to the long weekend!🥂 If you're passing

Cheers to the long weekend!🥂 If you're passing through Turangi (or fancy a meal away from Taupo town), @hareandcoppereatery is a real gem - for dinner, lunch or an afternoon drink in their sunny backyard area. I photographed their new menu recently, and of course got to taste all the dishes afterwards. Although it's pretty hard to pick a favourite, the Ora King Salmon with Hot Honey Ranch Butter, Popcorn Powder, Squid Ink Cracker and Micro Cilantro (last photo) is a very strong contender👀 swipe through to see a glimpse of the menu!
.
.
.
.
.
.
#foodphotography #lovetaupo #turangi #nzfoodie #steak
#venison #nzrestaurant #nzgame #theartofplating #mzmustdo #foodandwine

Try wrapping your chops around that👀 I loved ca

Try wrapping your chops around that👀 I loved capturing the start-to-finish process behind some of @jimmycoopslakehouse burgers!
This mega burger (called Black + Blue) features steak, @jimmycoopslakehouse Pilsner battered onion rings, beer mustard relish and blue cheese ranch, along with fresh lettuce, tomato and red onion. It's been a strong contender on the menu for years, and for good reason. Best paired with a cold Lakeman of course...🍻
.
.
.
#burger #nzfoodie #foodphotography #steak #steaksandwich #venison #bluecheese #nzeats #nzrestaurant #lovetaupo

I'm that person that munches on asparagus raw (the

I'm that person that munches on asparagus raw (they are so sweet and crunchy) - so naturally I love taking those same fresh flavours, and shaving the spears to make a salad.
.
Asparagus is now in season, and is a great source of Vitamins A and C.
This shaved asparagus salad is real simple and pretty - I love the crispness of the raw asparagus with the tangy dressing and caramelised honey balsamic croutons. Soo good for a light lunch! Add a poached egg on top to make it more substantial.
.
.
.
.
💚Shaved Asparagus Salad with Honey Balsamic Croutons💚
Serves 2 as a side

SALAD
1x250g bunch asparagus, ends snapped off
1 1/2 tbsp lemon juice
1 tbsp olive oil
1 tsp honey, gently heated to liquefy
1 clove garlic, finely chopped
1/2 tsp salt
75g peas, blanched, drained and cooled

HONEY BALSAMIC CROUTONS
2 tsp olive oil
1 tsp honey, gently heated to liquefy
1/2 tsp balsamic vinegar
⅛ tsp salt
1 cup 3cm sourdough cubes

Using a vegetable peeler, cheese slicer or mandoline, shave each asparagus spear into thin vertical strips.
In a large bowl, whisk together the lemon juice, oil, honey, garlic and salt to combine. Add the shaved asparagus and peas, and toss well to combine. Set aside in the fridge to let the flavours develop while you make the croutons.
Preheat oven to 160°C fan/180°C conventional. Line a small oven tray with baking paper.
In a medium bowl, whisk together the oil, honey, balsamic vinegar and salt to combine. Add the bread cubes and toss well until fully coated.
Spread the bread cubes out on your prepared tray, spacing them well apart. Bake for 15-20 minutes, flipping halfway, until nicely browned and crisp. Allow to cool.
To serve, transfer the chilled salad to a serving bowl and scatter over the croutons.
.
.
.
.
.
AD
#5adaynz #nzfoodie #asparagus #healthymealideas #easyrecipes #saladrecipes #nutrition #mealprepideas #recipereel #nzasparagus

Load More Follow on Instagram

@2024 Flothemes - Images by Olivia Moore | That Green Olive

Back to Top