The season is changing and with it the last of the stone fruit is disappearing off the shelves. Now is the time to search out remaining late season dark-fleshed plums, to enjoy blueberries, to eat your fill of corn and outdoor tomatoes … because in the bat of an eye, the produce shelves and market […]
Category: Recently posted
Plum & blueberry tart signals the end of summer. Wrap them up in cinnamon pastry and bake until the juices run and the pastry is golden.
Harissa’s a hot little devil – add as much or as little as you dare!
New Zealand’s newest awards – Read the full list of the finalists and get voting!
Crusty and golden – gorgeous fries you won’t want to share!
Hear the crunch! Best-ever beer batter for fish delivers every time.
A dollop here, a dollop there, Tartare sauce adds velvety richness, and a fresh clean bite.
A good squeeze of lemon keeps things nice and fresh!
Get the sauces out! Serve hot crusty fries with tomato ketchup, malt vinegar if it’s a fave in your household (it sure cuts the build up of oiliness!) and a quickly made tartare sauce. Splendid!
It may not sound very glamorous, but it’s true nonetheless, although it has to be clarified that I didn’t actually make soup in my dressing gown, but rather in a pot …
Freekeh freak-out! Traffic light bright!
No freekeh? Use burghul or couscous … just get cooking them.
You know these are going to taste spectacular … so get on to them!
Though it seems just like yesterday, it was in fact 40 years ago that I spent a week walking the hills of Crete.
A striking memory is the aromatic scents that rose all around us as we crushed wild thyme and oregano underfoot. The oregano was ‘rigani’, origanum vulgare (hirtum). Bit of a gob-full, I suppose, but the last name (hirtum) is pretty important.
Tomatoes are a fruit right? Yep. So, why not team them with fruit? Like blackboy peaches. And white nectarines…
Aunt Ruby’s German Green – shock your auntie with a smattering of jalapeno and white nectarine on a bed of sliced green tomatoes
Big Rainbow – Bring on the blackboy peaches … this salad is looking nice and gay!
Thessanoliki – Greek …
Deep dark mysterious tomatoes from the Crimea meet sticky black garlic from New Zealand. Wham! Love at first bite!
Bring on the blackboy peaches … this salad is a sensation!
Oh-la-la French heirlooms to ignite the palate!
Rocking those colours of the Italian flag!
Aunt Ruby’s German Green – shock your auntie with a smattering of jalapeno and white nectarine on a bed of sliced green tomatoes.
Tigerella tomatoes – tame the stripes and stick these ones onto char-grilled sundried sourdough bread for a feastette.
Check out the new classes for March – they’ll whet your appetite for the exotic.
When I say ‘best-ever’, I mean BEST EVER poached plums. Oh yeah!
Corn doused with lemon-infused oil and imbued with a hint of smoke is downright delicious. Get on to it!
Caesar Salad? I’m doing it my way!
Lamb burgers tanked up with red wine, feta and spices taste pretty good big or small.