A cook’s best friend – lemons add a burst of tingly freshness to savoury and sweet dishes. But which one’s a Meyer, and which one’s a Lisbon?
The best parsnips will have had an early morning shiver or two in frosty fields which sweetens them somewhat.
Cordis Hotels & Resorts is the new top-drawer global brand of the Langham Hospitality Group. Lucky for Auckland being one of the first in the group to have a hotel elevated to this level.
Candy-coloured beetroot will turn heads at your next gathering.
Like your favourite handbag, parsley can go anywhere. Welcomed for its overt mown grass aroma and breath-freshening taste, parsley is at home in practically any savoury dish.
This humdinger of a hot mixture is pretty much a staple of North African cuisine. Its heat can vary from explosive to mild. You might find it in powdered form, which can be used as a sprinkle or rub, or mixed to a paste with water and/or oil. I love the way it gives mundane meat, vegetable and grain dishes a rev up.
Fresh and clean, mint lifts any dish you add it to.
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