In the perfect world we would buy just-picked raspberries, and consume them while they’re fresh and fragrant.
A smoky sweet-wood aroma, sticky texture, and rich plum notes like an aged balsamic: this is garlic noir
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.
Barley is a versatile grain and makes a pilaf that is damn near as good as risotto, except you don’t have to stir!
Thai basil has definite sweet liquorice notes – try it with spicy pork patties and Asian slaw.
You may notice some funny spellings of words on Shared Kitchen and that’s because I am a New Zealander. We spell colour with a u, as they do in England, and fibre, centre, metre as they do, too.
Interesting facts about cream.
The ‘top drawer’ of spices – literally – the best spices a spice merchant can put together.
The temperature of meat will increase for up to 5 minutes after it is removed from the oven or heat source.
Fresh sweet corn tastes great, and it’s good for us.
Sweet corn is at its sweetest when just picked.
Is rosemary easy to grow? So they say. Mmm. I’ve ended up with more dried arrangements than I care to remember.
Coriander has a pungent cut-grass cat-pee character offset with an intriguing lemony metallic overtone. As you’d expect, it’s not to everyone’s taste.
Beware of out of season beans sold in tinted plastic bags – it’s a scam to enhance their green colour.
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