Real food from scratch
Peas with little salty nuggets of pork belly. Whoop. Whoop.
Biting into a crunchy-crusted succulent lamb cutlet … sweet minty pea purée, sneaky hit of chilli .. oh she’s good!
You can get all fancy and give the potatoes a quick toss in the pan, and with a bit of luck they’ll all end up back in the pan. Otherwise, follow the 2-second rule, or whistle in the dog.
Gloriously fudgy in texture, new season jersey benne potatoes are worth getting excited about.
Adding plenty of chives and lashings of butter to new potatoes and asparagus makes them more than fit for the Christmas table. But why wait until then?
Cheesey, melty, crunchy, tangy, salty, juicy mmmm. Brunch has never been better.
Colour, tang, juice and salt. Sounds all good to me.
Breathtakingly beautiful Sacred Blessing Sanctuary garden, lovely Lynda Hallinan regaling us with her gardening anecdotes, Julie Biuso on canapés … Waiheke Garden Party is set to rock!
What’s a tangelo all about?
Of all the citrus tangelos are the juiciest, the most bracing, offering fresh acidity tempered with gorgeous sweetness. Did you know they are a cross between …
Fluffy mash, broad beans and succulent spring lamb. Eat it up!
Mysterious and green, zinging with chilli, let bissara take centre stage at your next drinks gathering.
The only way to eat a broad bean is when it is very young, crisp textured and bright green, or, parboiled and stripped of its outer skin.
Carrots are often added to a plate for colour … but they can be the centre of a delicious all-vegetable dinner.
Baby carrots. Sexy little things aren’t they.
If I could resist harvesting my fennel bulbs, they would have babies, slim fennel-ettes would start forming that I could pluck out leaving the plant to continue growing and forming more of the same. But I can’t, of course.
Looks good enough to eat.
Time to feast on a bowl of goodness.
It’s primal … it’s messy … but the rewards are worth it.
Be prepared to become addicted …
Whoa! Hazelnuts and asparagus? Yup.
Who has time to make sugared rose petals? I do. Come along to the cooking class and I will make them for you.
Colour, crunch and good taste, and good for you. Yep, you can pig out on a tray of baked vegetables.
Crunch, juice, colour, taste – one of those !!!WOW!!! salads.
Oh glory be! Sourdough bread stacked with leftover roast chicken and scrumptious salad!
Sort out the riddle: witloof, endive, chicory …
Once you get ginger and spices cooking you’ll have everyone sniffing the air!