Alison Lambert

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Alison Lambert

www.tasteofmylife.org
[email protected] its all about my life here in Dunedin, New Zealand.

I write recipes on a daily basis using only local, seasonal products. I have a blog tasteofmylife.org where you can easily create my delicious food.

27/10/2026

🎉 50K GIVEAWAY! 🎉

50,000 of you — thank you! 🤍 Thank you for cooking along, sharing your memories and welcoming Mum’s recipes into your kitchens.

To celebrate, TWO lucky winners will each receive:

📖 A signed copy of SEASONS by Alison Lambert
☕ A bag of BACH BREW coffee beans from Strictly Coffee Roasters — locally roasted here in Dunedin!

Something delicious to cook and a lovely coffee to go with it! 💛

TO ENTER:
✨ Follow me
✨ Comment with your favourite pudding
✨ Tag a friend you’d love to share it with

Good luck, and thank you for being here!
Alison x 🌸

Entries close Tuesday 3 November 2026 at 8 pm NZDT. Ages 18+. Free entry; no purchase required. One entry per person. Delivery included. No cash alternative.

Two different winners will be drawn at random and notified privately by DM from this account only by Sunday 8 November 2026. Winners have seven days to respond before a redraw.

⚠️ BEWARE OF FAKE ACCOUNTS! I will NEVER ask for payment, banking or card details, or send you a link to claim your prize. Please report and block lookalike accounts.

Promoter: Alison Lambert. Delivery details will only be used to send prizes. By entering, you accept these terms and release Instagram from liability to the extent permitted by law. This giveaway is not sponsored, endorsed or administered by, or associated with, Instagram.

30/09/2026

SUPERFOOD GREEN PASTA

Green pasta made with whatever greens

and herbs you’ve got — from the fridge, the garden, wherever. Creamy, fresh, full of flavour, with a little extra protein and fibre too.

Green Fusilli with Cottage Cheese
Serves 4 | 15–20 minutes

400 g dried fusilli
200 g mixed greens — cavolo nero, kale, spinach or whatever you have on hand
3 cloves garlic, peeled
Small handful fresh herbs — basil, mint, parsley or fennel fronds
250 g cottage cheese
60 g Parmesan, finely grated, plus extra to serve
1½–2 Tbsp extra virgin olive oil, plus extra to finish
¼–½ cup reserved pasta water
Sea salt
Cracked black pepper

Bring a large pan of salted water to the boil.

Add the tougher greens and garlic first, followed by the softer greens, and cook for 2–3 minutes until tender and vibrant. Lift out with tongs or a slotted spoon and transfer to a blender.

Add the fusilli to the same water and cook according to the packet instructions until al dente.

While the pasta cooks, add the fresh herbs, cottage cheese, Parmesan and olive oil to the blender. Blend until smooth and bright green, adding a little pasta water as needed. Season well with sea salt and cracked black pepper.

Drain the pasta, reserving a little cooking water. Return the fusilli to the pan and toss through the green sauce, loosening with a splash of pasta water until glossy and coating every piece.

Finish with extra Parmesan, a drizzle of extra virgin olive oil and plenty of cracked black pepper. &sons

Address

Dunedin

Website

http://www.tasteofmylife.org/

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