Ray McVinnie boasts a very productive vege garden but it's his very talented partner Jenny who is the green thumb behind it all. Jenny joins Ray for his feature this week, sharing her knowledge on

. Meanwhile, Ray cooks an

,

and

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with the array of produce that has arrives in the kitchen during this season of abundance.

Pene with eggplant, tomato and buffalo mozzarella, crepes with Nutella and pork chops with pickled autumn veg. Photos / Bite magazine
Pene with eggplant, tomato and buffalo mozzarella, crepes with Nutella and pork chops with pickled autumn veg. Photos / Bite magazine

Warren Elwin is using the blender to deal with an overflowing herb garden, offering a set of versatile

that you can adapt to create your own flavour combinations with what's to hand. Speaking of Warren, if you missed him on Whanau Living last week,

changing up the way we think about barbecuing.

Allyson Gofton is making classic French crepes that are commonly served with Nutella, whose palm oil content has caused some controversy recently. I prefer mine with lemon and sugar anyway. Another favourite option is our chocolate passionfuit spread. Peter Gordon is cooking with kaffir lime and Aaron Brunet has asked Westmere's Seabreeze café to share their popular kitchari recipe. Eggplant is on the menu tonight, roasted and tossed through pasta with tomatoes and buffalo mozzarella.

Roasted vege burgers and Seabreeze shares their kitchari recipe. Photo / Getty Images
Roasted vege burgers and Seabreeze shares their kitchari recipe. Photo / Getty Images