Marrow mania
I haven’t told many porkies in my life, but there’s one that I’ve repeated several times over the years. It’s about marrows.
Mower-ist for hire
One of my jobs over the summer was to mow the lawns at my brother and partner’s place. Oh yeah, I thought, I might be able to do that. It involved a ride-on mower, something I had never even been close to, let alone sat on or driven. Lynne gave me a lesson. Off I…
A Pav for Pav – the Pavarotti story
The horses can wait; Sig. Pavarotti is chatting with me and having a love affair with my leg of ham.
What makes a Greek salad so good?
Time to share my thoughts on what makes a quintessential Greek salad, and why it is so good.
Greek Islands on tour
I have exciting news and I wanted to share it with you: I am hosting an exclusive trip to the Greek Islands in June next year. Picture idyllic whitewashed buildings set against sparkling crystal clear seas, bustling markets, ancient ruins, the cutest alleyways and tiny streets to explore, and, of course, fabulous food and wine to enjoy…
Avocado Avalanche
Avocado avalanche? Dream away.
The Food Farm
A substantial read, packed with delicious recipes and practical advice on how to stop wrecking the planet and make sustainability a way of life. Highly recommended.
Survival rations
What should be in your survival pack?
A new era for Shared Kitchen, and what it means for you
Hello subscribers!
I’m writing to let you know about some upcoming changes we are making to Shared Kitchen, and how this will impact your subscription.
There is an enormous amount of content on Shared Kitchen – over 2,000 recipes and posts, along with food information and how-to’s in Cook’s Notes
Over the past two years, we have curated a monthly newsletter full of recipes, blog posts, reviews, videos and foodie news. Moving forward, we will be producing a couple of recipes and posts a month…
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Making homesteading new again.
Arancini
Golden and crusty orange rice balls.
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How to prevent sour cream curdling in a sauce.
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Crêpes 101, everything you need to know.
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Can’t get to Spain? Try an armchair visit with this book. Subscribe to Shared Kitchen and be in to win.
Butter
Food seduction, murder and misogyny.
Potatoes – they’re in the bag!
Kilos and kilos of potatoes!
Uniquely South African
Hands-on cooking classes, premier wine tastings, dinners at esteemed restaurants, game safaris with the Big Five, whale watching, botanical gardens, galleries … the lot! Come and discover South Africa with me!
Cucumber Triffid
Easy to grow. They just need water.
Coriander seeds
I know, you don’t want to, but coriander plants bolt in hot weather. Good! Let them! Then, a little patience will reward you with your own coriander seeds. Read more.
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Be in to win one of two copies of cookbook Relish by Rowan Bishop. Pickle, preserve, make suace and jam.
The zucchini that wasn’t
Come on, I tell you, yes I can … tell the difference between a zucchini and a cucumber plant. At least, I thought I could. I happily purchased a zucchini plant, just the one, as I have a history of growing monster plants, and stuck it in front of the scarlet runner beans, thinking I’d train it to grow down the outside of the wooden vegetable box. It was a plan …
Three into two won’t go
Does anyone else get annoyed when you book a table for three people, and find that you are squeezed around a table designed for two? The intimacy is usually fine, and drinks fit on the table, although thereafter, there is no room for the menus. CRASH!
Death of a pot
Have you ever smoked a pot? No, no, not pot; I mean a pot, a saucepan. I have recently had the misfortune to do so. It’s a bad smell. And I’ve been here before.
Stuffing — it should ‘plop’ off the spoon
Stuffing needs to be soft and sort of plop-able.
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