Watch out! She kicks like a mule!
Archives for 2018
Sweet and colourful, kumara offers more than just being an accompaniment to a roast.
And still producing award-winning wines.
Torta di mele – Nonna’s apple cake.
Gnocchi con erbe e formaggio di fossa – Gnocchi with stinky cheese!
Foglie in padella – wild greens, or whatever you can forage from the garden, or the farmers’ market.
This book will make you want to go there.
There are readings and writing going on all around you.
Listen up! Enjoy it. Join in.
There’s no point grizzling about the weather, here in New Zealand at any rate. It is still winter, though some days it feels like we’ve skipped spring and gone straight to summer. But not so. There is often still a nip in the air and there’s a tad more rain to fall. So, make the […]
Golden and crisp, hard to resist! Just the ticket to go with drinks (and, YES, you can make them ahead).
Hate dough under your fingernails? Whip these light textured scones in a food processor!
I’m a fan of Louise Cake no matter what is in the centre, but I reckon lemon curd is a knock-out.
Easy when you know how – just use the right lemons!
A busy little week getting this lot sorted!
A cook’s best friend – lemons add a burst of tingly freshness to savoury and sweet dishes. But which one’s a Meyer, and which one’s a Lisbon?
Love Jam on Waiheke Island AUGUST 25th! Follow up with a Tom Wait tribute concert at Artworks Theatre!
Easy blueberry cake – just mix and stir!
Rachel Khoo’s take on the Swedish kitchen.
A Swedish twist on bacon and eggs. Or stir-fry. Or bacon & egg stir-fry!
This’ll knock their socks off …
Fresh and clean, mint lifts any dish you add it to.
So here goes … A GORGEOUS (I know I use that word a lot, but that’s because it is truly applicable!), cashew nut curry. This might be a new idea to you but if you like coconut and mild curries, you will love this. The nuts are cooked until tender and the flavour though delicate, […]
Cashew nuts bathed in a rich coconutty sauce is utterly delicious!
Add a dollop of this to your plate next time you serve up samosas. Ta-ZING!
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.
Rich, creamy and intensely coconutty. Here’s the low-down on all things coconut.