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Channel: Blogs – Recipes For Food Lovers Including Cooking Tips At Foodlovers.co.nz
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Asparagus with Egg Mimosa, Butter and Breadcrumbs

I have just had the most glorious two weeks shared with family visiting from South Africa and Singapore. One of the many gifts I received was a cook book by South African journalist, editor and cook...

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What do you think?

    Enter into our caption competition! Put on your thinking caps and post your captions below. Post yours below and we will put together a prize for the winner. Whitebait sliders anyone? Discovery...

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Kumara with Fish, Coconut and Curry Leaves

Kumara with Fish, Coconut and Curry Leaves  by Rowan Bishop- rowanbishopfoodwriter@blogspot.co.nz Although I prefer vegetarian, I’ll happily eat small amounts of meat at times, particularly fish and...

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Prize Winning Chocolate and Strawberry Pavlova

Last week while most of you were still digesting breakfast, I was eating my way through pavlova at the Nosh annual pavlova competition. With 40 pavs to pick from it was no easy task choosing champions...

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Do You Write in Your Cookbooks?

Do you write in your cookbooks? As children we are told to treasure and look after our books and any that are personalised in any other way than a name are considered disfigured. I was brought up that...

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How to Make Perfect Pulled Pork

I will remember the food of 2012 by two things, pulled pork in sliders and salted caramel (in many forms). While I made salted caramel in vast quantities it took until the early days of 2013 to make...

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A Beginners Guide to Making Quince Paste

Our young quince tree pretty much doubles the amount of fruit it produces each year. This year there are plenty for quince paste, jelly and poached fruit, next year I may be setting up a factory! Last...

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The thing about salads. ..farro and quinoa

It’s been such an amazing, never ending summer this year that salads are even more of a feature in our family  meals than usual; so versatile, and only limited by your imagination – a far cry from when...

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This Kitchen is Smoking!

This kitchen is smoking!   Working towards this new book is consuming my life! I either forget to take photos of whatever I’ve concocted, or I have no time to deal to this blog as I’m too busy writing...

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Parmesan custard and anchovy toasts

Parmesan custard? Anchovy toast? I know this sounds strange. But trust me this is a stunning starter for a fancy dinner. And better yet, it’s pretty simple. You can prepare the custard mixture  and...

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Cook, Eat, Enjoy – Nici Wickes

  Nici Wickes has a life that most of us who love food and travel can only dream of, travelling the world exploring cultures and cuisines for her popular television series World Kitchen. With all this...

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Where Chefs Eat

Eating out when travelling can be a lottery,  the well known restaurants around the world often come with a hefty $$ value and are not always where you feel like eating and while you can sometimes...

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Everlasting Feast

So much more than a cookbook, Lauraine Jacobs Everlasting Feast is her story but also our story of food through the years in NZ. Remember back to spiders as children, homemade trifle and really good...

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Gran’s Sweet Pantry

To Natalie Oldfield, her Gran’s (Dulcie May) sweet pantry ‘was nothing less than spectacular and like nothing else I have seen since’.  Always excited by what she might find, the pantry could contain...

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Brinjal (eggplant) chutney

When I had  four littlies and was working from home, I spent at least 3-4 months a year making chutneys, pickles and relishes. This became something of an institution in our house, because I realised I...

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Buying Meat Direct

Andrew van Bunnik Buying beef direct from the farm is more common than many people think. With the high quality and good value beef available plus interest in buying local, even more people are...

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Baked – Dean Brettschneider

  The cover image got me from the start.  A line up of pretty doughnuts that I keep promising to make the kids one weekend, when we get time.  The doughnuts in question are Italian bomboloni, half...

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Choosing the right Flour

Choices are of course great but increasingly we are confronted with so many product choices that a simple trip to the supermarket can be highly confusing. While flour is on the whole well labelled,...

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Cooking Rice

Some years ago a friend taught me to steam rice using the finger joint method and it has worked for me faultlessly ever since.  The rice, usually Jasmine or Basmati, is rinsed really well until the...

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Making Perfect Hummus

Years ago, long before our supermarket chillers were packed with processed dips and at a time when my favourite cookbooks were Moosewood and The Enchanted Broccoli Forest, I started a love affair with...

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