Some years ago my darling brother Clive got very ill with a brain tumour. In his final days he was assisted by the wonderful staff of Totara Hospice. I’ve been a supporter since then. I was delighted when they asked me to be the guest host of their 2019 fundraising lunch in May. Well known […]
Category: Julie’s Blog
Waiheke Happenings Festivals, Markets, Creative Arts, Song & Poetry … Easter weekend is the busiest weekend on Waiheke, partly due to the jazz festival which is held over the weekend at various venues. The festival is now called the Waiheke, Jazz, Art & Music Festival to reflect the wider range of events on offer, though […]
Chop chop … get a decent knife and use a steady chopping board.
Autumn – or fall in the northern hemisphere – is definitely with us here in New Zealand. Sun, showers, more sun, a good drenching, then sun-showers, fast-paced clouds and swirling mist, and on it goes. I’ve still got tomatoes growing, and chillies and capsicums, though everything is looking tired and ready to give up. Lettuces, […]
Have difficulty eating bread? Change to genuine sourdough bread and feel the difference.
Splash of Colour 13th March 2019 My suggestion for this weekend is to get yourself off to a farmers’ market and to gather up a basket of gorgeously fresh produce, then to head home and cook your way through it. Vegetables and fruits are incredible in colour and shape and I always enjoy unpacking my […]
It’s so hot here on Waiheke you might melt if you stay in the sun too long. You need a beach. Preferably at your back door. Or a pool to hop into. When I was a kid, a squirt with a hose did the trick. If you are in New Zealand, or Australia or another […]
Brightly coloured jellied seeds of tomatoes twinkling like jewels, wafts of basil as if you have just crushed a meadow of carnations underfoot … and the bright fresh note of lemon rising to fill the nostrils … Add some gorgeous avocado to the mix and you have the essence of summer. You can make a […]
Eggs and avocados, an unlikely combination, and for breakfast? Whaaa? (That’s hands in the air screaming whaaaaattt?) It really didn’t ring my bell until I tried it, but now I am hooked. I’ve made a few adjustments, as you do. I can’t eat it for breakfast, as it is too rich, too filling, just too […]
… to microwave corn. I had a virgin run the other night microwaving a corn cob. Yes, yes, I know, it’s not exactly a revolutionary thing to do at my age … but for me it was a brand-new experience. I’ve always avoided microwaving corn. I mean, why would you? With a family to feed […]
Shared Kitchen has had a summer snooze, and hopefully you did, too, but now it’s time to embrace the year and all the possibilities it holds. I don’t bother with all sorts of promises to myself at the beginning of each new year – mainly because the list would be depressingly long (so much self-improvement […]
Quick quick, new knives in time for Christmas.
Easy when you know how – try this method and produce lovely even slices, all edged with glaze.
Planning on eating your way around the world? Read this book before you leave home.
It’s weird and I don’t know why it works, but soft-cooked eggs on squished avocado just tastes so damned good.
Thanks California for helping us out over winter … but we don’t need you now. Oh, oops, though would you mind sending us your pomegranates for our festive tables? Ta.
Santa’s snack is ready. Bread and water. Not.
Don’t hold back. Give it heaps. Add that salt!
Pretty as a picture – artful leftovers.
Deal to them – no mercy – lop the tops off the buggers along with any other spiky unloveable parts.
Colourful characters, buskers, kids, dogs, collectibles and more … oh, better mention good food.
How to lift a boring wet Sunday. Drink gin!
I’m going on an Italian bent for the next week or two. No, not actually going there, just sharing some terrific Italian family recipes. I first went to Italy in 1975. Holy smoke! I must have just been a baby (because, surely, I’m not that old!). I sailed into the gorgeous port of Genova and […]
The sins that have been committed under the name frittata. Stop! No more please. Call what you bake in the oven in a cake tin a vegetable bake. Got it? Yaaaah!
I don’t know why people don’t cook omelettes more often. They’re so quick, so tasty and so utterly satisfying, that it’s almost criminal to think of dashing off to buy fast food when there’s an egg or two in the pantry.
Unravelling a ball of cheese. New Zealand’s buffaloes drive things up a notch.