Background Julie Biuso @ Shared Kichen
Archives for June 2017
Well, after a week that’s seen packs of wild animals resembling lions roaming the streets around Auckland’s Viaduct, and the breaking of Burgergate, and people shaking the moths out of bright red socks and Champagne sales soaring … it’s all gone a bit bonkers. 4th July is approaching, and that’s the time Americans like to chow down […]
The most important point with mince is to use it fresh. The extra handling and exposure to air make it more vulnerable than fresh joints, slices or cubes of meat (a joint of meat will keep fresher longer than sliced or cubed meat). Unlike a piece of meat, or even cubes of meat, where there […]
If like us chicken is your go-to, why not mix it up a little? Bring on the prawns, broccoli crumbs and feta!
Mmmm. Sugary-topped, crimson juices, woody notes of cinnamon …
A perfect expression of the seasons – tamarillos are peaking and at their best price and my kaffir lime tree is flush with large fragrant leaves.
When I grew up these little beauties were called tree tomatoes. Where does the name tamarillo come from?
Get your skates on and set a date to come to Waiheke for our Winter White Cooking Class Special.
Be a pie nerd and get the lowdown on making great pastry.
Ha! This is really just a fancy-pants casserole with a pastry lid on!
Golden and gorgeous – best chicken pie filling ever!
Quick ‘n spicy pasta for dinner? Yep!
Soft fluffy buttermilk pancakes will have them coming back for more.
The olives are looking good!
Exquisite! Just pressed olives yield olive juice – OIL!
Crank up the fire and gather around as Paula and Ignacio cook up a harvest feast.
Gently massage a shoulder of pork with spices and slow cook until it falls off the bone … there’s nothing better to do on a Sunday afternoon.
Orange blossom water, cinnamon and vanilla are the calling cards of this unbelievably creamy rice pudding.
Get all your greens in a mouthful.
Come and cook with me on Waiheke!
Cool days and nights where you are? A mug of smoked fish chowder will see you right.
Does black barley sound like it has been charred or smoked? Has it? Nope. It’s barley pretty well in its natural state with just the outer skin removed.
There’s a bit of action with pots and pans required for this dish, but it’s pretty easy to do none-the-less.
Barley has become one of my favourite comfort foods, not just cooked in soup, but added to a stew, threaded through a roasted vegetable salad or steamed in a pilaf.
Cooking pears in a slow cooker produces a perfect result – you’ll never go back to poaching pears once you try it.