Stuff it into tacos, dollop with hot stuff and away you go.
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Pale and creamy, perfect for dolloping, dipping or squiggling!
A Kiwi gardener’s favourite – you can ignore it, and it just keeps on growing! Read how to make the most of it.
There’s nothing like a good tart.
Dark, rich and sticky … is date syrup really what it’s cracked up to be?
Artisan food products – quality ingredients made with care and a big nod to the environment.
A feasting platter to keep ya truckin’ on.
The whole point is to use quality stuff because that’s what makes it – if it’s crap, throw it back!
Creamy dreamy raita.
Oh joy! Spicy little balls – and lots of them!
This may sound wacky, but it is sweet and tart, hot and fresh, and cooling – just the thing to serve alongside a fiery curry.
Freshly toasted spices impart layers of flavour. Making your own mix is easy.
My food pyramid probably doesn’t look like yours!
This soup has plenty of flavour but a little rasher of sizzled bacon makes a good addition.
A crunchy cheesy accompaniment makes the perfect contrast to soft velvety soup.
Another oh-la-la dish. Yep, the French know a thing or two when it comes to cooking.
Watch out! She kicks like a mule!
Sweet and colourful, kumara offers more than just being an accompaniment to a roast.
And still producing award-winning wines.
Torta di mele – Nonna’s apple cake.
Gnocchi con erbe e formaggio di fossa – Gnocchi with stinky cheese!
Foglie in padella – wild greens, or whatever you can forage from the garden, or the farmers’ market.
This book will make you want to go there.
There are readings and writing going on all around you.
Listen up! Enjoy it. Join in.
There’s no point grizzling about the weather, here in New Zealand at any rate. It is still winter, though some days it feels like we’ve skipped spring and gone straight to summer. But not so. There is often still a nip in the air and there’s a tad more rain to fall. So, make the […]
Golden and crisp, hard to resist! Just the ticket to go with drinks (and, YES, you can make them ahead).