Ah, those long shadows … the nights are drawing in on Rocky Bay. I need to eat earlier now, if I am to catch the light. There’s no denying it – it’s been a tough couple of weeks. It’s nothing to do with the island. In fact, the island has been a refuge: I’ve […]
Archives for February 2016
Aussie prawns. Yeah. Best in the world, I reckon. Stick them on top of a juicy watermelon & lime salad and you’ll have your own little bit of magic right there on a plate.
Hot, cool, sweet, sour and crunchy – just the ticket for a balmy summer’s evening.
Bursting with colour and crunch, what might seem like an odd combination – and there’s no denying that tangelos and sugar snaps don’t often cosy up to each other on the same plate – is actually sensational!
No guilt with this dessert – you are getting your daily fruit!
Fire and smoke, spicy lamb …smells like summer!
Mmmm. Get your choppers munching on these chocolatey morsels.
Get into it, it’s calling to you!
Whoo-hoo. Yellow gold. An antiseptic, a gargle, a digestive aid, clears sinuses, too, and it’s a much-loved preservative in pickles and chutneys. Add some to your vege shakes for a health kick.
Tender, tasty and succulent, cooked pink to the bone, New Zealand lamb’s the thing to grab for the barbecue during the summer months.
Yep, it’s time to get your chops around some New Zealand lamb racks, riblets or cutlets, or whatever your fave cut of lamb is, so you can join in National Lamb Day. Seriously, there is such a thing. It takes place on Monday.
In a way this is nothing more than a mound of salad dumped on top of fried fish – but what a salad!
Fruity cutie with a kick!
Will you look at that!
An exceptional mix – sweet, pungent, biting, refreshing, acidic … then sweet again.
I’m such a wimp!
It may look like something scraped off the forest floor, but tamarind is a stunning ingredient to give food a sour zing
Nothing wrong with this for supper.