Thank god for ovens, for shallow roasting tins, for non-stick baking paper and for vegetables!
Category: Recently posted
Bevan Smith chats about what matters to him most – food, family and friends
Cooking classes with Julie at Rangihoua Estate Waiheke. Summer dates added.
Lucky there’s compost and pea straw!
Imagine these on your Christmas table. Oh-er, yes!
Peaches with avocado? Yep. Tastes amazing!
Crab, fennel, chilli and garlic sounds good, but it’s even better with skinny pasta.
It’s summertime, sum, sum, sum, sum SUMMER-TIME! Burgertime! Eat outdoor time! Yeah.
These are insanely good. Not going to say any more.
Heading to Waiheke? Indulge in delicious offerings at The Annex.
Ever stood at the bench picking bits of eggshell off hard-boiled eggs? You need to know …
Gin & tonics scheduled for 2018
Mmmm. Pink and juicy and heaps of flavour, these delicious little morsels of lamb are irresistible.
Gin Room bartender wows judges with his Mid-summer Negroni cocktail.
Light and luscious, you could add a few toasted or caramelised walnuts to give this salad a bit more grunt.
Bacon & eggs for dinner? Why not …get a glass of sav on the go, find a sunny spot and away you go.
Come and join us on Waiheke for fabulous food and wine experiences – olive oil tastings, cooking classes, sumptuous long lunches, cellar wines. And talk to us about special occasion dining or festive events.
I won’t starve on Waiheke. I’ll be able to have a tomato sandwich in about three weeks.
Take a bite out of Aussie’s best: lamb and lamingtons, prawns and pav, pancakes and pikelets; slow-cooked, twice-cooked, flash-fried, stir-fried and cooked over coals; breakfast, brunch, lunch and dinner and everything in between. Here’s a sample of tempting recipes from The Great Australian Cookbook.
Would you look at that! I know what I will be having on my table this weekend.
Hard to resist – puff pastry, sticky caramel bananas and rum and raisin ice cream – so why try? Just tuck in!
Adding a splash of elderflower cordial to white peaches makes them tantalisingly fragrant.
Here’s a great weekday meal that doesn’t require lengthy prep, is quick to cook and tastes delicious.
Food and wine or wine and food? It’s hard to choose the more impressive of the two served up at a wine tasting and degustation lunch at Villa Maria Winery on Monday. I went primed for action: hungry, thirsty, inquisitive, and with a cab booked to wing me back to the ferry …
Villa Maria is unashamedly family oriented. When you dine with them, with their founder Sir George Fistonich and wife Lady Gail, with their winemakers and staff, you become part of the family, part of their story. That story started a long time ago, in 1961, when a young lad called George leased a few acres […]