Hi. Ilaria here. It was freakish energetic excitement that helped us get out of bed at a goddam awful time in the morning to catch a cheap flight to Barcelona. But it was all worth it once we touched down about 10am, Spain-time. This city boasts a curiously beautiful balance of 21st century inevitability and…
Cavolo nero is a bit different to other cabbages because it doesn’t form a head – you know, grow into a ball!
Julie Biuso At Home Winner Best Easy Recipes Gourmand World Cookbook Awards Finalist NZ Guild of Foodwriters Culinary Quill Awards 2015 (award winners announced October 2015) If you live in New Zealand, you can order a signed copy of Julie Biuso At Home direct from me. Email [email protected] Normal retail is NZ$65,…
The NZGFW was established in 1988 to promote high professional standards among food journalists and others involved in presenting, promoting or illustrating the specialist area of food and beverage. Take a look here and see if it is something that you can be involved with or contribute to http://foodwriters.org.nz/
Tuscany makes me think of tomatoes, basil, and the beach. Oh, and this gorgeously fresh tomato sauce.
Whoa – limes are a riddle. Persian limes are not grown in Persia. Mexican limes originated in Malaysia. South Indian limes are sweet, not sour!
Dried figs are honey sweet, fruity and sort of figgy tasting, and a bit gritty, but that grittiness is a good attribute as it provides texture. The skin might look like elephant hide …
There are some people who won’t make pastry because they hate getting dough under their fingernails. If that’s you, I’ve got just the tool!
Is garlic a cure-all? Is it strongest when used crushed or chopped? Does it keep the vampires away?
This is one of the most effective tools to grate ginger. Why is it so good?
Thatched roof, pig on a beach, Durdle Door, whatever next!
Ilaria goes wandering.
It’s not that we need an excuse to fire up the oven and cook a roast in our household, but sometimes having a reason to do so makes it more of an occasion. This Sunday, August 2nd, is Selak’s New Zealand Roast Day and we’ll gather together with the family to enjoy a hearty roast…
Cardoons may be new to you, but they’re an ancient vegetable. Looking like a tatty bundle of celery, the taste, I tell you, is pure artichoke.
Sorrel is lemony-fresh and a few leaves added to a salad give a tart refreshing burst.
O-ho yeah! 4th of July’s coming up and it’s time to get in the mood for a little sizzlin’ and grillin’ … No matter if it’s cold, dark and rainy where you are, you can still join in the fun! Cook an amazing batch of smoked paprika fries in the oven and get patties sizzling in a…
The most important point with minced (ground) meat is to use it fresh. The extra handling and exposure to air makes it more vulnerable than fresh joints.
What do these creatures do? Apart from quack …
Like your favourite handbag, parsley can go anywhere. Welcomed for its overt mown grass aroma and breath-freshening taste, parsley is at home in practically any savoury dish.
Thyme’s a warming sort of herb and is often associated with slow-cooked autumnal or wintery dishes or comfort food, but it shouldn’t be typecast.
Basically, a big feast of carby-goodness will always put a smile on my face.
I know, I know, strange word, and I didn’t know what it was until about a year ago when someone made it up …
Brussels sprouts look cuter than cabbage, and they can taste a whole lot better, too, if you arm yourself with a few must-do’s …
Italians don’t need much of an excuse to get together and share good food – they do it most days – but 2nd June is significant in the modern history of Italy as it commemorates when, in 1946, after the second world war and the downfall of fascism, Italians went to the polls to vote to either retain the monarchy or to abolish it and form a republic.
A sprinkle of chopped toasted nuts adds more than crunch…
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