Goat cheese worth celebrating: The Drunken Nanny produces a sensational range. This little beauty travelled from Wairarapa to Waiheke.
Category: Cook’s notes
It doesn’t take much to take flavours up a notch and to bring variety to the summer grill. With a nod to the clean and uncluttered cooking style the Tuscans favour when it comes to grilling, barbecued meats and fish can taste pretty good with little other than salt, pepper and olive oil, though even […]
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?
Yep, they sure ting-le your taste buds. Food a bit flat? Life a bit boring? Add a few capers and liven things up. Capers are the pickled or salted green flower bud of a shrub commonly found in the Mediterranean. They develop capric acid during pickling, and this, coupled with the added salt and their […]
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.
Green leaves with a hot spicy nip.
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.