Recipes developed and photographed by food writer Jan Bilton


April 10, 2021
My love affair with pumpkin started many years ago when I dined at the Chateau in Tongariro National Park. The chef served pumpkin soup with orange. He had cooked the pumpkin in a concentrated mix of water, orange juice and finely grated orange rind. I can still remember the unique taste.The grey-s...
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