Fresh sage is strongly herbal, spicy and warming, and is most commonly associated with cooked dishes, especially meat, but just a little added to a salad of green beans can be a revelation.
Category: Cook’s notes
There’s more to scallop shells than you think. Just ask any pilgrim treading the path to the shrine of Saint James in Santiago de Compostela.
Make semolina your friend when rolling out fresh pasta.
There’s nothing more annoying than a recipe that calls for 1 shallot (or 2, 3, 4…).
How much is that?
Oh god, I haven’t even talked about salting eggplants …that old chestnut …
A Kiwi gardener’s favourite – you can ignore it, and it just keeps on growing! Read how to make the most of it.
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!
Mine may look a little munted (it is much used and much loved), but I highly recommend this simple piece of equipment. What is it? A splatter screen is a round, flat piece of metal mesh with a long handle. Placed over a frying pan it will stop splatters leaping out of the pan (about […]
Strawberries are seductive little things …
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.
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.