I love this freshly tossed, when everything’s all perky and standing to attention, the onion crunchy, the lemon biting fresh and the chilli gnawing the back of you throat …
Only read this if you really want to know how to cook eggplant.
Oh god, I haven’t even talked about salting eggplants …that old chestnut …
Easy when you know how
Sometimes the bees are a long time coming, so Remo gently brushes or taps the flowers to dislodge pollen to help fertilise the flowers. It works! Up to you whether you make a buzzing noise or not as you do it.
If coconut sugar has only just popped up on your radar, you’re not alone. Here at Shared Kitchen, we’ve really taken to it.
In the perfect world we would buy just-picked raspberries, and consume them while they’re fresh and fragrant.
You’ll be a right clever-clogs whipping up a batch of glistening tangy-sweet homemade jam
And make jam!
Just fresh fruit and sugar, bubbled down to a glistening treat
A smoky sweet-wood aroma, sticky texture, and rich plum notes like an aged balsamic: this is garlic noir
How do you know when jam has reached setting point?
Preserved lemon and spices really work their magic on lamb, giving it a spicy sweetness which tastes just as good as it smells during cooking.
Our favourite way with zucchini flowers is stuffed and fried (anything fried at our place is a no-brainer!). Goat’s cheese seasoned with lemon and herbs or with anchovies, a spicy almondy chilli paste, and a fresh pea puree lightened with mascarpone are three ways we like, but the possibilities are endless. Just keep the filling light and don’t over-fill the flowers.
Preserved lemons (salted lemons) are a much-loved condiment in Moroccan and other North African cuisines. It is more common to use the rind rather than the flesh, although both rind and flesh can be added to stews or long-cooking dishes. Preserving your own lemons is easy!
I can never work out whether celebrating the last day of the year is more fun than celebrating the first day of a new year – it generally depends on what ungodly hour my head hits the pillow after seeing in the new year. But once I’m up and pottering, tea and toast won’t cut it – I’m after the full monty combo of carbs, fat, salt and chilli. It’s the best way to clear the cobwebs I reckon.
Marc has had a stellar career working his way around New Zealand hotels, restaurants, cafes and catering establishments, rising to Chef of the Nation in 2005, then furthering his career overseas at acclaimed Californian restaurants, Restaurant Gary Danko in San Francisco and the French Laundry in Napa Valley. Here he chats with Julie Biuso about the announcement of his 2015 Beef and Lamb Ambassadorship.
Barley is a versatile grain and makes a pilaf that is damn near as good as risotto, except you don’t have to stir!
Five award-winning chefs cooked my lunch!
Thai basil has definite sweet liquorice notes – try it with spicy pork patties and Asian slaw.
You may notice some funny spellings of words on Shared Kitchen and that’s because I am a New Zealander. We spell colour with a u, as they do in England, and fibre, centre, metre as they do, too. I think it is easy enough to understand these words, but there are some words which have […]
Interesting facts about cream.
The ‘top drawer’ of spices – literally – the best spices a spice merchant can put together.
The temperature of meat will increase for up to 5 minutes after it is removed from the oven or heat source.
Fresh sweet corn tastes great, and it’s good for us.
Sweet corn is at its sweetest when just picked.
Is rosemary easy to grow? So they say. Mmm. I’ve ended up with more dried arrangements than I care to remember.