Julie Biuso At Home Winner Best Easy Recipes Gourmand World Cookbook Awards Finalist NZ Guild of Foodwriters Culinary Quill Awards 2015 (award winners announced October 2015) If you live in New Zealand, you can order a signed copy of Julie Biuso At Home direct from me. Email Julie@sharedkitchen.co.nz Normal retail is NZ$65, […]
Category: Julie’s Blog
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The Italians say it needs to be as salty as the Mediterranean. How do you know how salty that is if you’ve never swum in it?
Is garlic a cure-all? Is it strongest when used crushed or chopped? Does it keep the vampires away?
It’s not that we need an excuse to fire up the oven and cook a roast in our household, but sometimes having a reason to do so makes it more of an occasion. This Sunday, August 2nd, is Selak’s New Zealand Roast Day and we’ll gather together with the family to enjoy a hearty roast […]
Cardoons may be new to you, but they’re an ancient vegetable. Looking like a tatty bundle of celery, the taste, I tell you, is pure artichoke.
O-ho yeah! 4th of July’s coming up and it’s time to get in the mood for a little sizzlin’ and grillin’ … No matter if it’s cold, dark and rainy where you are, you can still join in the fun! Cook an amazing batch of smoked paprika fries in the oven and get patties sizzling in a […]
What do these creatures do? Apart from quack …
Brussels sprouts look cuter than cabbage, and they can taste a whole lot better, too, if you arm yourself with a few must-do’s …
Italians don’t need much of an excuse to get together and share good food – they do it most days – but 2nd June is significant in the modern history of Italy as it commemorates when, in 1946, after the second world war and the downfall of fascism, Italians went to the polls to vote to either retain the monarchy or to abolish it and form a republic.
This blog is about things falling off trees … I was sitting here tucked up nice and cosy at my place with the cats at my feet, supposedly working, and I was admiring the trees outside the window. They’re ablaze with golden and russet leaves and I wasn’t thinking about much else as I enjoyed […]
Best sirloin steak in the land in the Beef & Lamb New Zealand Steak of Origin Competition. Winner announced.
Whether you call her mum, mom, mummy or mother, or some kind of cutsie name like ‘mushja’, it’s time for a case of the warm ‘muzzies’ this Sunday. By that I mean, it’ll be Mother’s Day in most parts of the world and time to spoil your mum. Take her a cup of tea in […]
Ah yes, hippiedom, flower power, all of that, but no, actually, these flowers are for eating not sticking in a vase or around your hair. And pretty they look, too.
What? 44 ingredients in sausage rolls? Are you kidding? Better to know what is in the food you eat if you want to stay healthy …
A really nice couple, these two, and they deserve all the success that can possibly come their way. Ha! Writing that, I know I’m transparent. Yes, I’m hoping they’ll send me a truckload of their gorgeous figs every year come harvest time!
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 …
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.
A smoky sweet-wood aroma, sticky texture, and rich plum notes like an aged balsamic: this is garlic noir
Five award-winning chefs cooked my lunch!
Sweet corn is at its sweetest when just picked.
Beans and beer in the afternoon.
On a lazy summer’s day with nothing more than the antics of kittens to think about, I reckon a gin and tonic in the shade is the way to go. All that tinkling ice and fresh lemon is pretty irresistible.