A picture tells a thousand stories … or just one: EAT ME!
Archives for 2020
Chickpeas and peanut butter? Whaaa? Try it. It’s SO delicious.
Dippin’ ‘n dunkin’, sounds like fun to me.
We’ve had a book baby! Read all about it. Buy online in our new shop!
Poppin’ colour – a salad to make you sing!
Food tasting a bit flat? Add a spoonful of Red Chermoula Paste to give it a zing.
Add a spoonful of Red Chermoula Paste and make things pop with flavour.
These gorgeous handmade black and white ceramic plates and dipping bowls are made on Waiheke Island. I call them wibbly-wobbly ceramics because there’s not an even one amongst them and that’s part of their charm.
The dipping bowls are perfect for dukkah, flaky sea salt or olive oil, and a package of ceramic plate and bowl with a small bottle of olive oil makes a lovely memento from Waiheke to give as a gift, especially to a food lover.
Rangihoua award-winning extra virgin olive oils are made on Waiheke. The Rangihoua Waiheke Blend has just won Gold in the Royal Easter Show Awards. The oil is a blend of Verdale, Ascalano and Mission varietals and possesses a fresh grassy taste followed by herbal, apple and floral notes and a lingering peppery finish. In other words, it’s DELICIOUS!
Rangihoua Estate has consistently produced premium quality and award-winning extra virgin olive oils since 1997. The micro-climate is ideal for growing olives and no chemical spraying is necessary to achieve sun-ripened olives of premium quality. Once the olives are harvested, the oil is cold extracted within hours to optimise the quality and retain low fatty acids and inherent goodness.
Rangihoua Estate is a pioneer in olive oil production on Waiheke Island and maintains many groves on the island and presses oil for numerous companies, collectives and private olive groves.
Are all measuring spoons created equal? Does it matter?
Pistachio nuts, apricots, pine nuts, cinnamon and cumin … sound exotic? It is!
Peas in a frittata? Yep, you betcha!
There’s nothing more comforting than a good fruit crumble.
Time to get your grill on! Well, not literally. We mean turn it on!
Dear Julie I love the way your inspiring newsletter pops into my inbox just when I’m needing inspirational. The simple recipes with seasonal produce and gorgeous pictures never fail to put me back in the kitchen. Mary Oh that put a smile on my face!! Love it – I so look forward to receiving you […]
Although classified as a cheese, ricotta is really a by-product of the cheesemaking process. Some solids remain in the whey after cheesemaking and to retrieve these the cheesemaker reheats the whey and scoops off the solids as they come to the surface. The curds are drained in baskets, then once they mould together, the mass […]
Pretty to look at, pretty good to eat.
Fluffy, puffy, golden and crunchy.
A 101 on asparagus – a good read!
Asparagus Rolls … but not as you know them Gladys!
Cook asparagus in a frying pan – it’s easy!
Such a simple combo – asparagus and lemony goat’s cheese – but soooooo good.
These large (approximately 770mm x 520mm) 100% cotton tea towels offer great value.
Cotton is great for drying glassware and cutlery as it doesn’t leave fluff but use them to spin your salad leaves if you must, or nestle them around warm loaves of sour dough bread, or just hang them in your kitchen by the sewn-in ribbon – they’ll look fresh and smart!
A signed copy of Shared Kitchen cookbook by both Julie & Ilaria
288 pages, 160 recipes, Full colour, Paperback with flaps
Release Date: 7 November, 2020 – PRE-ORDER NOW!
Julie Biuso and her daughter Ilaria share the kitchen bench and create double the deliciousness, double the fun and double the love in their stunning new book.
Based on their award-winning website of the same name, the 160+ recipes in Shared Kitchen will inspire you to get in the kitchen and get cooking.
Cake time! That’ll bring a round of applause.