The recipe is from a great cookbook 'Ripe - A Fresh Batch', by Angela Redfern. Angela says this simple recipe was inspired by her mother, Jane Redfern.


Serves 6




1 1/2 cups (375ml) Mayonnaise - their recipe is below or Best Foods Brand

3tbsp Apple Cider or White Wine Vinegar

2 heads Broccoli, cut into small florets

1 cup (140g) Dried Canberries

1/2 cup (75g) Pine Nuts, toasted

1/2 cup (60g) Pumpkin Seeds, toasted

1 Red Onion peeled, halved, finely sliced

Zest of 1 Lemon

Salt and freshly ground Black Pepper






In a medium-sized bowl, whisk together the mayonnaise and vinegar.


Add the remaining ingredients and combine.


Cover with cling film and place in the refrigerator to marinate for at least 2 hours, or overnight.


Remove from the refrigerator and mix well. Season to taste with salt and pepper.


Transfer to a serving dish.






A great classic used in many of Angela's recipes.


Makes 2 cups.


2 Eggs

2 cloves Garlic, peeled, finely chopped

1t Mustard Powder

Zest of 1 Lemon

1T White Vinegar

1t Sugar

1t Salt

400ml Vegetable Oil


In a food processor bowl, place the eggs, garlic, mustard powder, lemon zest, vinegar, sugar and salt. Blend well.


With the motor running, slowly drizzle in the oil until the mixture starts to thicken and emulsify.


Store in a clean sterilised jar in the refrigerator for up to a week.


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