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.
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!
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!
Could there be a better fruit combination than strawberries and mango? Doubt it.
In with the new and out with the old – time to liven up your spring kitchen with a cooking class. Get booking and get cooking!
More. More. Give me MORE!
tener, succulent lamb – and how to make it go further!
Fresh, fragrant and downright pretty, edible flowers add character to a plain green salad. Yes they do!
Oh, soft, warm and smelling like heaven … slices of asparagus frittata stuffed between soft or crunchy bread rolls is delicious.
Tarts topped with tangy goat’s cheese and asparagus, just so NOW!
Sharp and bright, great in the glass, and to finish off rich dishes, tangelos pack a powerful citrus flavour.
Gazpacho is one of the glories of summer – tip it over avocados, dot with olives & basil, sprinkle with toasted cumin and m’whaaaaaaa! Delicious.
Keep the heat on asparagus – there’s plenty you can do with it to keep enthusiasm going!
This is good with linguine (flat slim noodles) but I like the way small pieces of asparagus and capers get trapped inside tubes of pasta so you get a double whammy in a mouthful!
Mmmm. If you love eggs, and you love asparagus, it’s time to dunk!
Just waiting for those big mounds of asparagus to appear in shops, then you know it’s fresh, plentiful and cheap!