This week on Waiheke …
Archives for October 2016
Summertime, hot-smoked salmon salad, glass of rosé … you get the idea.
Yeah, grey day, soup, Bob and Noble, just going to rock it.
Tarts topped with tangy goat’s cheese and asparagus, just so NOW!
Custom make your own salad in a bowl using crisp greens and fresh herbs as a base.
Best-ever vegan pastry – crisp, melt-in the-mouth and flaky.
Get yourself all inspired this weekend with a cooking class on Waiheke. Come away with a great repertoire of new recipes and be ready to roll for summer.
Here’s a good one – looks like lots of ingredients, but it is basically measure or chop … you know the drill.
There are plenty of reasons to try this drink (no, not just because it’s yellow!) …
Waiheke welcomes another fine dining venue.
Sharp and bright, great in the glass, and to finish off rich dishes, tangelos pack a powerful citrus flavour.
Humpf threatens the bum-rush to you know who …
Latest spring newsletter just out!
Gazpacho is one of the glories of summer – tip it over avocados, dot with olives & basil, sprinkle with toasted cumin and m’whaaaaaaa! Delicious.
Ilaria’s magic balls! Fluffy golden brown, dissolve in your mouth = gotta have!
A handy sauce to make ahead and keep in the freezer for those nights when you want to pull something together with title effort – thaw in a microwave for speed.
Keep the heat on asparagus – there’s plenty you can do with it to keep enthusiasm going!
The changeable spring weather has made it tough for families with kids these school holidays. All I can say is eventually they grow up and leave home but because I remember those days so vividly, here’s an idea Strawberry Heart Sandwiches This week I’ve given a pasta recipe with asparagus and a topping of crunchy fried crumbs. Yum! […]
This is good with linguine (flat slim noodles) but I like the way small pieces of asparagus and capers get trapped inside tubes of pasta so you get a double whammy in a mouthful!
Pretty pretty, oh so pretty, and good for you!
Tender juicy lamb, spiced yoghurt, preserved lemon and rainbow chard crosses the seasons – it’s good in spring, summer, autumn and winter!
Saturday 15th October at Waiheke’s Rangihoua Estate, Te Matuku oysters will be king for the day, served up freshly shucked among a festival atmosphere of live music, cooking …
Come and cook with us on Waiheke Island! Just a few places left on December classes. January schedule coming soon. A voucher to a Shared Kitchen cooking class makes a fabulous and special Christmas gift.