It’s hard to stay focused with the many atrocious weather events happening around the world. So many people have lost their homes and livelihood, and sadly, for some, their loved ones. The pain must be immense. Recent weather bombs in New Zealand have also left people struggling to put their lives back together. Political change […]
Category: Recently posted
Once you get ginger and spices cooking you’ll have everyone sniffing the air!
Could there be a better fruit combination than strawberries and mango? Doubt it.
What’s with this eggs and avo thing? Just try it.
In with the new and out with the old – time to liven up your spring kitchen with a cooking class. Get booking and get cooking!
Finger-food you can feel good about eating.
Dip, dunk, swish, all of that … perfect little dip for crisp vegetables and seafood.
The only trick here is to cook the yellow peppers slowly, so they exude sweetness and soften to the same texture as the pasta.
Marjoram has much to offer with musky, spicy notes and a sweet herbal taste.
A handy little salsa to add a juicy sweet hot bite to your meals – try it spooned into the hollows of halved avocados.
Dishes with a little X-factor to shake the tree.
Pamper-pop time. Yep, make a tasty sandwich stuffed full of gorgeous ingredients and watch him smile.
More. More. Give me MORE!
Punchy heat in fire-engine red in the form of a spicy tomato dal – dig in!
Crank up the oven and get these roasting … best treatment for parsnips ever!
Rev up your midweek meals with a spicy fish curry.
This is a big mamma of a baked pasta dish, perfect for those times when you need to feed a crowd.
I make these in a slow cooker, but you could cook them slowly in a deep heavy-based casserole. Oh, and these are exquisite by the way.
I’m a fan of Louise Cake no matter what is in the centre, but I reckon lemon curd is a knock-out.
Are you a budding poet? Get budding and blossom! Take part in a poetry event near you.
tener, succulent lamb – and how to make it go further!
Feast your eyes on this – Leelands leg of lamb cooked to succulent perfection.
“My favourite cut of lamb … the lot,” says Bill French.
Slow-cooked lamb shoulder that falls apart with a fork and spoon. Gorgeous!
Add a salty tang to your next dish of slow-cooked lamb with a quick preserved lemon pickle.
Mid-afternoon miseries? Talk about a wicked pick-me-up …