Archives for October 2017

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Cooking Classes Savour A Slice of Waiheke

Get your mojo rocking and come on over to Waiheke for an inspiring cooking class.

Broad Bean & Potato Mash

Fluffy mash, broad beans and succulent spring lamb. Eat it up!

Bissara – Moroccan Broad Bean Dip

Mysterious and green, zinging with chilli, let bissara take centre stage at your next drinks gathering.

Broad Beans

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.

Lynne’s Cheese Scones

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, […]

3 ways with carrots

Carrots are often added to a plate for colour … but they can be the centre of a delicious all-vegetable dinner.

Baby Carrots Baked in the Oven

Baby carrots. Sexy little things aren’t they.

Humpf Day

Did someone say Hump Day? I’m up for it, but I wish they could spell my name correctly.

Corsica – a new book on an ancient way of cooking

Interested in good food writing? Get a copy of Corsica by Nicolas Stromboni.

Cucumber Salad – Ilaria nabs a bargain

Feeding yourself cheaply.

Fennel – fancy things up with feathery leaves or pollen

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.