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Why pay more for pasta

Why pay more for pasta

Fresh and dried pasta are different beasts and it needs to be said that neither one is superior to the other. What’s the difference?

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How salty should the water be to cook pasta?

How salty should the water be to cook pasta?

The Italians say it needs to be as salty as the Mediterranean. How do you know how salty that is if you’ve never swum in it?

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Pineapple – easy to prepare when you know how

Pineapple – easy to prepare when you know how

Removing the eyes (little pesky bits) from a pineapple, and the core, ensures a tender mouthful of juiciness with every slice.

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Lifting the lid on frittata

Lifting the lid on frittata

The sins that have been committed under the name frittata. Stop! No more please. Call what you bake in the oven in a cake tin a vegetable bake. Got it? Yaaaah!

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Sherry vinegar

Sherry vinegar

Sherry vinegar has nuances of roasted nuts, oaky notes from the barrels it is matured in, and sweet floral spices. Add a splash to the pan to lift flavours.

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Roll ‘em up and roll ‘em out!

Roll ‘em up and roll ‘em out!

Ilaria’s found her happy place – though I’m not sure she is going to share.

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10 top tips for the perfect turkey

10 top tips for the perfect turkey

Turkey timers? Nah. Wiggle the legs, poke in the skewer… Juices clear? Good to go.

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Silverbeet – how to make the most of a backyard staple

Silverbeet – how to make the most of a backyard staple

A Kiwi gardener’s favourite – you can ignore it, and it just keeps on growing! Read how to make the most of it.

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101 filo pastry preparation

101 filo pastry preparation

Traditional filo is tissue-thin and can be temperamental to work with. Speed is required to get it buttered or oiled, rolled and shaped before it becomes brittle and shatters into flakes.

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Ginger it up

Ginger it up

A citrus-skin character that at its best is hot and nose-tingling, sometimes eye-wateringly hot, with a fleeting whiff of turmeric, that’s ginger!

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