Should you cook asparagus lying flat in a frying pan? It gets a bit cramped if you’re in the pan as well as the asparagus!
I may be in for growing another monster zucchini … I just have the feeling!
Twinkling like mini jewels!
Garlic is easy to grow … there are just a few pointers to watch for.
Mulch. Mulch. Mulch. The magic word.
My potato bag journey has got off to a cracking pace … let’s hope it delivers in time for Christmas.
Companion gardening? If you don’t get on, you’re out!
Kitchen confessional – it’s time to ‘fess up to all the dippy things I’ve done.
Chilli plants can keep growing and producing fruit for a couple of years. The chillies get hotter!
If you are a gardener, keep eggshells, crunch them up and sprinkle on top of the soil to deter slugs.
Soil likes worms. These little creatures move through the soil and stop it clumping and introduce air. Thanks worms!
The garden doesn’t dig itself, I’ve noticed. Nor does anyone come along and pick up all the weeds I chuck on the ground.
Auckland spring weather is often wet and warm and things grow like topsy (whatever that means … I think it means very fast!), so I’m on it!
Is it a shoe for a llama? No? Whaaaa?
Have a read about all our changes and fabulous new offerings. Finally, a print facility for recipes!
There’s so much chit-chat going on that I’m not sure if I am coming or going.
There may be some recipes and flavour combinations in this book that you haven’t tried before but I urge you to be bold, and experiment with something new to you
Tricks for sizzling meatballs to perfection.
Be in to win with Shared Kitchen’s new prize: All New Zealand annual and gift subscribers will go in a draw to win a copy of Tina Duncan’s new book PLATED. Live overseas? You’ll go in a draw to win a complimentary one-year subscription renewal when your current one expires!
Julie Biuso & Jesse Mulligan talk all things food on Jesse’s show Afternoons on Radio New Zealand.
Find out how Jacqui & Phil Dixon created Sabato, New Zealand’s premium artisan food business.
Swedes are a mystery to many cooks and dismissed as cattle-fodder by others, but cooked in interesting ways, they can be absolutely delicious.
Gardening again … and trying to stay ahead of the slugs.
Time to have a little chocolate treat!
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