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Chocolate Coffee Cake – Food Opera
Vanessa and Ingrid Opera are the sisters behind kiwi food blog, FoodOpera. They are usually cooking off against each other each week but this Wednesday night they will appear with Mike Van de Elzen...
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Relish
Just in time for summer cooking and perhaps some Christmas gift making, Rowan Bishop has released her delightful book Relish, Fine Chutneys, Pickles & More. With the rise in temperatures and...
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Little and Friday Celebrations
While Kim Evans may have come from humble beginnings with her Little & Friday cafe in Takapuna, in true “hard work brings success” style, Kim now has her cafe in Newmarket Auckland, a hugely...
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Blender vs Food Processor, which one for which job?
I have a food processor and a blender, both are permanent fixtures on my bench although if one was to be relegated to a cupboard it would be the food processor. Not because I don’t use it but with...
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Know your Bacon
The aroma of bacon sizzling in a pan is one of the most mouth watering of all the cooking smells. It rouses sleepy heads out of bed and needs nothing more than a couple of eggs and toast or a soft...
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Bluff Oysters aka Bluffies
Bluff (dredge) Oysters Tio Paruparu; Tiostrea Chilensis Fondly known as Bluffies, Bluff oysters live in gravel or coarse sand in the seabed, in waters 25 to 50 metres deep. While they can be...
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Red Gurnard
Red gurnard (Chelidonichthys kumu), like most of the worldwide gurnard family, are shallow-water, bottom-dwelling fish. They are found all around New Zealand (except for the southern fiords) on...
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10 Uses for Sesame Seeds
After starting a discussion on food items that linger in your pantry or fridge, sesame seeds seemed to appear on many posts and in particular the black variety seemed to be one of those things that...
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Mmmmm Mushroom Soup – Rowan Bishop
I simply can’t resist foraging, and this autumn has been a bumper one for mushrooms – I come home most mornings from walking the dog with a kilo or so; the flavour is superb, and there’s such pleasure...
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10 ways with Verjuice
Verjuice or verjus if you like, has loads of uses in the kitchen and it really is a case of the more you use it the more you will. The juice of unripe grapes, verjuice is produced on a small scale in...
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Lois’ Ginger Biscuits
Hi Helen, my 89 yr old mother-in-law has made Ginger Bikkies forever… she is amazing, she never eats them but shares with the community like a currency. Her 8 children, 22 grand children and now...
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Amisfield, Food and Wine Stories
Hot off the press is Amisfield, Food and Wine stories from Central Otago Lovers of good wine will be familiar with the Amisfield Pinot Noir and aromatic white wines, while travellers to Central Otago...
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Urban Chicks – Renee Lang
In light of the publicity surrounding free range hens (or not) at present, I am once again weighing up the pros and cons of hens in the city. This in turn made me think of Renee Lang, champion to hens...
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Perfect Baklava
Sometimes in life, and not very often, you get to taste something that is so perfect that the moment stays with you forever and maybe you will never be able to replicate it again. Most recently for me...
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Simon Gault, Modern Classics
There are a list of recipes that every cook should have in their repertoire. Bearnaise sauce, cooking the perfect steak, peach melba, potato gnocchi, creme brulee, salmon gravlax and pavlova are just...
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Kampot Pepper Cambodia
One of the culinary highlights on my recent cycling trip of Cambodia was a visit to a pepper farm in Kampot. I must admit that before I visited Kampot I had never bothered to think about variances...
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Bluff Oysters aka Bluffies
Bluff (dredge) Oysters Tio Paruparu; Tiostrea Chilensis Fondly known as Bluffies, Bluff oysters live in gravel or coarse sand in the seabed, in waters 25 to 50 metres deep. While they can be...
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Turkey Cooked with Buttered Muslin
A well cooked turkey is magnificent, it looks great and tastes even better. The challenge of the cook though is to produce a bird that is evenly cooked, with the legs being cooked thoroughly and the...
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Let’s Call it Pork Terrine
Mark Jarrett I love rillettes. On their own, on toast, stuffed in pita bread and toasted. Another extravagant way is in stuffed jacket potatoes. They are quite fatty so a year or so back I decided...
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How to Make Homemade Ice Cream
With these glorious long hot days of summer comes the need for something cool and refreshing such as ice cream. With a myriad of flavours and styles available in our supermarkets that vary immensely...
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