Whoa, steady on! This is rich, as in old-fashioned Frenchified rich, dripping with cream.
Category: Special occasions
Crisp, crunchy, nutty, tangy, all the elements to excite your palate before a fancy-pants dinner.
A finger food that’s hard to resist.
Pears and beetroot, walnuts and blue cheese, edible flowers and salad leaves …mmmm
Don’t add anything else to this salad, nor leave anything out. Just make it and eat it and let yourself be seduced.
There’s plenty to write about pears, and I’ve already done it, so click the link if you want to find out about choosing, storing and preparing them. And check out the different varieties. What I’m showing off here are some great ideas of what to do with pears. I love them with blue cheese and […]
Pretty, summery, fresh and so moreish, a Rosé spritzer will see you drink less alcohol but have double the fun!
Chill out with a jug of icy mint & lemon water
Here’s what to do with those male flowers – you know the ones that don’t produce a vegetable, just a flower. Stuff them with goodness, then stuff them in (your mouth!!!).
Yep, avo and lime will do, but some times you want the whole kit and caboodle!
Make this a ‘go to’ for those times when you want something super tasty, but easy to prepare, to serve as a nibble with drinks.
This is everything a pav should be: crisp shell, marshmallowy centre, mountains of whipped velvety cream and loads of gorgeous berries. Second slice? Why not!
Give you Christmas day roasties a shake up with thyme, preserved lemon and a tangy dressing!
Salty, sweet, tangy and creamy, but not rich … dunk away and feel good about it!
Gorgeous goodies from Shared Kitchen – treat yourself, or give away as gifts. Order now for the summer season.
A little blob of yoghurt and mint leaf keeps the fritter flavour clean and bright. You’ll be back for more!
Looking for something easy enough to do mid-week that packs plenty of flavour? Here you go, pork balls with ginger, lime, lemongrass and a smattering of red chilli.
Seal a little chopped preserved lemon inside oysters, dunk them in tempura batter and deep-fry until golden … oh so good!
Yes, a squirt of lemon is all a fresh oyster needs, but a quick cucumber pickle spooned on top lifts freshly shucked oysters to another level.
There are plenty of reasons to try this drink (no, not just because it’s yellow!) …
Gazpacho is one of the glories of summer – tip it over avocados, dot with olives & basil, sprinkle with toasted cumin and m’whaaaaaaa! Delicious.
Saturday 15th October at Waiheke’s Rangihoua Estate, Te Matuku oysters will be king for the day, served up freshly shucked among a festival atmosphere of live music, cooking …
Oh so cute! And, surprisingly tasty to eat! Pour the bubbly and enjoy.
Here’s your answer for a quick roast that’s easy to prepare and cook … and that’s also scrumptious!
I love smooth and creamy hummus but loathe commercial brands that stink of processed garlic and repeat on you later with an acrid throat burn. Making it from scratch is easy.
Pink and juicy, succulent and tasty, perfect beef guaranteed.