I can never work out whether celebrating the last day of the year is more fun than celebrating the first day of a new year – it generally depends on what ungodly hour my head hits the pillow after seeing in the new year. But once I’m up and pottering, tea and toast won’t cut it – I’m after the full monty combo of carbs, fat, salt and chilli. It’s the best way to clear the cobwebs I reckon.
Archives for January 2015
Marc has had a stellar career working his way around New Zealand hotels, restaurants, cafes and catering establishments, rising to Chef of the Nation in 2005, then furthering his career overseas at acclaimed Californian restaurants, Restaurant Gary Danko in San Francisco and the French Laundry in Napa Valley. Here he chats with Julie Biuso about the announcement of his 2015 Beef and Lamb Ambassadorship.
Serve olives to nibble while preparing, good bread to serve alongside and a glass or two of the doctor’s medicine (Rioja) to wash it down. It’s like bringing Spain to your place.
Barley is a versatile grain and makes a pilaf that is damn near as good as risotto, except you don’t have to stir!
The little dried semolina pellets which constitute instant couscous are quickly reconstituted in water.
Burghul is hulled wheat that has been partially cooked by steaming, then dried and ground.
Five award-winning chefs cooked my lunch!
Fresh sage is strongly herbal, spicy and warming, and is most commonly associated with cooked dishes, especially meat, but just a little added to a salad of green beans can be a revelation.
Thai basil has definite sweet liquorice notes – try it with spicy pork patties and Asian slaw.
You may notice some funny spellings of words on Shared Kitchen and that’s because I am a New Zealander. We spell colour with a u, as they do in England, and fibre, centre, metre as they do, too. I think it is easy enough to understand these words, but there are some words which have […]
Interesting facts about cream.
They smell sweet and aromatic when fresh and have a nutty creamy taste. They’re difficult to harvest, so you pay more for them than for other nuts.
Those Italians! How can you not love a cheese whose recipe remains unchanged since at least the thirteenth century?
The work-horse of spices – earthy, warming, smelling of toasted nuts and roasted coffee beans. I have it on great authority that it is pronounced ‘come in’ (not q-min), though I usually forget that!
The ‘top drawer’ of spices – literally – the best spices a spice merchant can put together.
It may be a cliché, but feta served with a salad of olives, tomatoes and bread and drizzled with olive oil, makes a fabulous summer lunch.
The temperature of meat will increase for up to 5 minutes after it is removed from the oven or heat source.
Fresh sweet corn tastes great, and it’s good for us.
Sweet corn is at its sweetest when just picked.
Is rosemary easy to grow? So they say. Mmm. I’ve ended up with more dried arrangements than I care to remember.
Coriander has a pungent cut-grass cat-pee character offset with an intriguing lemony metallic overtone. As you’d expect, it’s not to everyone’s taste.
Beware of out of season beans sold in tinted plastic bags – it’s a scam to enhance their green colour.
Beans and beer in the afternoon.
Ooooh my first recipe for the blog! Exciting stuff. It’s not as though Spring Burghul Salad and I go way back or share a life’s history of satisfying nourishment or anything. It’s just that one day I was in need of something sustaining so had a look in the pantry, became a little overwhelmed with the choices, but decided to give it a go anyway, and this was the result!
On a lazy summer’s day with nothing more than the antics of kittens to think about, I reckon a gin and tonic in the shade is the way to go. All that tinkling ice and fresh lemon is pretty irresistible.
The wide scope of products, from north of Auckland to the bottom of the South Island, shows that feta making is alive and well right around the country.