Love your spuds
… so much you can do with them. Woo-hoo!
… so much you can do with them. Woo-hoo!
Humpf here. Did you meet me the other week? I’m quite a star now, appearing on Facebook, having lots of visitors and whatnot but it’s so busy I haven’t got time for much of that. Take today. I was stuffed back into my carrier thingy and put in the car. I decided not to get…
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Rhubarb forms a pretty pink syrup when cooked with redcurrant jelly and orange. It also likes peaches, plums, raspberries & strawberries, but it’s winter here, so apple & ginger it is.
There is no such thing as a cheap prawn.
You’ll often see a heaping mound of broccoli at the market and, yep, that’s when you want to ROCK THE BROC!
Humphrey of Rocky Bay, that’s me!
Cooking classes on Waiheke – enjoy a winter’s day in a warm kitchen and go home inspired to cook up a feast!
We’re celebrating here because we have received exciting news: Shared Kitchen took out 2nd place in Best Website in the World in the Gourmand Awards held at the weekend in Yantai, China.
I added in a whack of white peach purée half way through the fermenting process in the hopes of creating a delightfully fruity pale ale! While I was unsure what to expect, I have to admit the end result was pretty tasty.
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