Christmas wishes from my place to yours.
Archives for 2016
There are heaps of recipes on Shared Kitchen to help you cook up the perfect storm in your kitchen over the festive period. Meringues, Raspberries & Cream Bombe Summer Fruit Salad with Sugared Yoghurt Cream Butterflied Leg of Lamb with Preserved Lemon Prawn & Scallops on Skewers Strawberry Tartlets Cocktail Sandwiches: Classic Ham & […]
Salty, sweet, tangy and creamy, but not rich … dunk away and feel good about it!
A little blob of yoghurt and mint leaf keeps the fritter flavour clean and bright. You’ll be back for more!
Colour, taste and texture, edible flowers brighten up summer salads.
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.
Whoa! The Fish God! Yep, Boz cooks a mean salt-crust fish. Learn how to do it …
Looks like it is straight off the menu from a Ponsonby Road restaurant (Auckland’s culinary pointy-end) … learn the secrets!
Just because this was the winning King Ora Salmon Dish 2016 doesn’t mean you can’t make it at home … Marc Soper shares his secrets.
Giulio Sturla is an exceptional talent. Having made his way to NZ via Mugaritz restaurant in Spain (in the top 10 in the world), he is unearthing some of our greatest culinary treasures.
Kyle Street, ex Depot, has just set up his own space, Culprit, in Wyndham Street, which he describes as ‘a haven for secondary cuts and the unloved’. He’s doing things his way with a modern take on Yum Cha service.
It’s easy to smoke fish at home … no fancy equipment required!
The Tasting Shed – Pan-fried market fish with fennel and crab salad with courgette cream … summery & delicious
The colour pops, the flavour sings … they’re easy to make, and they’re good for you!
What was the most popular dish at my cake stall for the Garden Safari on Waiheke last weekend?
4 days of superb eating, drinking and learning.
Would you look at this – a perfect summer’s lunch, with pretty colours, plenty of zing and fresh notes, a nice hot nip and plenty of crunch. Yeah.
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.
How not to singe your eyebrows when frying in a wok – you gotta read this!
This is how cooked fennel should be – glazed and shiny, tender and tasty.
Not what you’re expecting? Smoked fish and nectarines? How do you know what it’s like until you try it: Summer in a mouthful!
Yay! The Te Matuku Oyster Festival is on this Saturday (it had to be moved from earlier in October due to inclement weather and soggy grounds!). It’ll be held at Rangihoua Olive Estate as planned. It’s a great day (12pm-5.00pm), with music by Mojo Risers and ROOK, and demonstrations by Paulie Hooton from The Oyster […]
This is how you get to snoop around some of the best properties on Waiheke Island! (All for a good cause, of course.)
This week on Waiheke …
Summertime, hot-smoked salmon salad, glass of rosé … you get the idea.