Get your mojo rocking and come on over to Waiheke for an inspiring cooking class.
Archives for October 2017
Fluffy mash, broad beans and succulent spring lamb. Eat it up!
Mysterious and green, zinging with chilli, let bissara take centre stage at your next drinks gathering.
The only way to eat a broad bean is when it is very young, crisp textured and bright green, or, parboiled and stripped of its outer skin.
Light and fluffy, golden topped and crisp bottomed, the perfect cheese scone.
Carrots are the star this week because a sweet young carrot is a lovely thing, and with a few ingredients to hand they can be more than just a splash of colour on a plate. Feathery herbs are growing an inch a day on Waiheke in this weather. Carrots will happily cosy up with parsley, […]
Carrots are often added to a plate for colour … but they can be the centre of a delicious all-vegetable dinner.
Baby carrots. Sexy little things aren’t they.
Did someone say Hump Day? I’m up for it, but I wish they could spell my name correctly.
Interested in good food writing? Get a copy of Corsica by Nicolas Stromboni.
Feeding yourself cheaply.
If I could resist harvesting my fennel bulbs, they would have babies, slim fennel-ettes would start forming that I could pluck out leaving the plant to continue growing and forming more of the same. But I can’t, of course.
There’s good food to be had in this neck of the woods!
Here’s how to eat your way to good health.
Leftovers are simply gorgeous squished on bread.
Looks good enough to eat.
Time to feast on a bowl of goodness.
Scrumptious food and wine! Come over to Waiheke for an early summer’s evening of food and wine.
Get inspired and come to a cooking class!
So many cheeses to try, so little time … start now! Ding-Dong it’s Cheese Month!
It’s primal … it’s messy … but the rewards are worth it.
Be prepared to become addicted …
Whoa! Hazelnuts and asparagus? Yup.
Who has time to make sugared rose petals? I do. Come along to the cooking class and I will make them for you.