Bring bees into your garden and let the plant flower before harvesting.
Hey bud, you look cute!
Turkey timers? Nah. Wiggle the legs, poke in the skewer… Juices clear? Good to go.
A Kiwi gardener’s favourite – you can ignore it, and it just keeps on growing! Read how to make the most of it.
Peas. Peas. Peas. Babies only please.
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.
Strawberries are seductive little things …
Candy-coloured beetroot will turn heads at your next gathering.
Why does beer make a great batter?
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!
The chooks are going off! Spring fever. Laying like crazy. That’s good!
Tips and little tricks, that’s what we love giving on Shared Kitchen!
Add a few grates of nutmeg to give a spicy whiff to vegetables and meats.
The work-horse of spices – earthy, warming, smelling of toasted nuts and roasted coffee beans. I have it on great authority that it is pronounced ‘come in’ (not q-min), though I usually forget that!
Getting a golden crunchy crust on snitzels is easy when you know how.
When I grew up these little beauties were called tree tomatoes. Where does the name tamarillo come from?
Want to use less sugar in baking? Substitute maple syrup for sugar … just make sure you use the real thing.
Dip, dunk or smother … making tender juicy meatballs is easy with the tricks of the trade at your fingertips.
Ohhhh … would you look at that! Zero prep. Zero leftovers. Scrumptious.
Cinnamon is slightly sweet, slightly earthy and slightly hot.
The texture of quality dried pasta is like worn suede, if you can imagine that, not smooth, not furry but somewhere in between.
Don’t despair if your first attempts produce holey shredded dough (mine did!) because with a little practice you’ll soon be turning out silky smooth sheets of pasta like a pro.
Make semolina your friend when rolling out fresh pasta.
Those Italians! How can you not love a cheese whose recipe remains unchanged since at least the thirteenth century?
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