This blog is about things falling off trees … I was sitting here tucked up nice and cosy at my place with the cats at my feet, supposedly working, and I was admiring the trees outside the window. They’re ablaze with golden and russet leaves and I wasn’t thinking about much else as I enjoyed…
Best sirloin steak in the land in the Beef & Lamb New Zealand Steak of Origin Competition. Winner announced.
Whether you call her mum, mom, mummy or mother, or some kind of cutsie name like ‘mushja’, it’s time for a case of the warm ‘muzzies’ this Sunday. By that I mean, it’ll be Mother’s Day in most parts of the world and time to spoil your mum. Take her a cup of tea in…
A gorgeous little lamb roast for mum
Ah yes, hippiedom, flower power, all of that, but no, actually, these flowers are for eating not sticking in a vase or around your hair. And pretty they look, too.
Plump and fluffy snowy white eggs with golden flowing yolks – here’s how to do it.
Here’s a tip – moisture makes mushrooms soften and rot, so if they are in plastic packaging transfer to a container lined with paper towels to keep them dry. Store refrigerated in the vegetable crisper.
What? 44 ingredients in sausage rolls? Are you kidding? Better to know what is in the food you eat if you want to stay healthy …
A really nice couple, these two, and they deserve all the success that can possibly come their way. Ha! Writing that, I know I’m transparent. Yes, I’m hoping they’ll send me a truckload of their gorgeous figs every year come harvest time!
Only read this if you really want to know how to cook eggplant.
Oh god, I haven’t even talked about salting eggplants …that old chestnut …
Easy when you know how
Sometimes the bees are a long time coming, so Remo gently brushes or taps the flowers to dislodge pollen to help fertilise the flowers. It works! Up to you whether you make a buzzing noise or not as you do it.
If coconut sugar has only just popped up on your radar, you’re not alone. Here at Shared Kitchen, we’ve really taken to it.
In the perfect world we would buy just-picked raspberries, and consume them while they’re fresh and fragrant.
And make jam!
Just fresh fruit and sugar, bubbled down to a glistening treat
A smoky sweet-wood aroma, sticky texture, and rich plum notes like an aged balsamic: this is garlic noir
How do you know when jam has reached setting point?
Our favourite way with zucchini flowers is stuffed and fried (anything fried at our place is a no-brainer!).
Preserved lemons (salted lemons) are a much-loved condiment in Moroccan and other North African cuisines.
Marc has had a stellar career working his way around New Zealand hotels, restaurants, cafes and catering establishments, rising to Chef of the Nation in 2005, then furthering his career overseas at acclaimed Californian restaurants, Restaurant Gary Danko in San Francisco and the French Laundry in Napa Valley. Here he chats with Julie Biuso about the announcement of his 2015 Beef and Lamb Ambassadorship.
Barley is a versatile grain and makes a pilaf that is damn near as good as risotto, except you don’t have to stir!
Five award-winning chefs cooked my lunch!
Thai basil has definite sweet liquorice notes – try it with spicy pork patties and Asian slaw.
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