A Kiwi gardener’s favourite – you can ignore it, and it just keeps on growing! Read how to make the most of it.
Category: Cook’s notes
You can get all fancy and give the potatoes a quick toss in the pan, and with a bit of luck they’ll all end up back in the pan. Otherwise, follow the 2-second rule, or whistle in the dog.
Sorrel is lemony-fresh and a few leaves added to a salad give a tart refreshing burst.
It’s not a pasta, it’s a squash!
Sweeten it up if you dare!
Fresh sweet corn tastes great, and it’s good for us.
When I grew up these little beauties were called tree tomatoes. Where does the name tamarillo come from?
It may look like something scraped off the forest floor, but tamarind is a stunning ingredient to give food a sour zing
What’s a tangelo all about?
Of all the citrus tangelos are the juiciest, the most bracing, offering fresh acidity tempered with gorgeous sweetness. Did you know they are a cross between …
Thai basil has definite sweet liquorice notes – try it with spicy pork patties and Asian slaw.
Goat cheese worth celebrating: The Drunken Nanny produces a sensational range. This little beauty travelled from Wairarapa to Waiheke.
There are plenty of reasons to eat this leafy vegetable.
Dates are seriously good for you. True!
Learn everything you need to know about mushrooms right here.
Thyme’s a warming sort of herb and is often associated with slow-cooked autumnal or wintery dishes or comfort food, but it shouldn’t be typecast.
Ilaria seems happy stirring. What’s she up to?
A handy sauce to make ahead and keep in the freezer for those nights when you want to pull something together with little effort – thaw in a microwave for speed.
The temperature of meat will increase for up to 5 minutes after it is removed from the oven or heat source.
Custard and cream. Oh yeah, who doesn’t love that!
Whoo-hoo. Yellow gold. An antiseptic, a gargle, a digestive aid, clears sinuses, too, and it’s a much-loved preservative in pickles and chutneys. Add some to your vege shakes for a health kick.
Beware of out of season beans sold in tinted plastic bags – it’s a scam to enhance their green colour.
Keep a bottle of verjuice on hand to deglaze frying pans and roasting tins, to lift up all those sticky little nuggets of flavour.
Chilled, juicy and sweet, watermelon is the quintessential summer snack.
It’s either that, or open the windows!
Sort out the riddle: witloof, endive, chicory …
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.