Strawberry & Mango Salad – so sweet and succulent
Summer’s coming … close your eyes, sniff this bowl of gorgeous fruit and you are there!
Summer’s coming … close your eyes, sniff this bowl of gorgeous fruit and you are there!
When it’s sunny in London – out you go!
Pears are often overlooked for novel or exotic fruit and I reckon it’s because we’ve lost the art of ripening them and we’re eating them hard.
Green leafy things get a kick along
… so much you can do with them. Woo-hoo!
Cooking classes on Waiheke – enjoy a winter’s day in a warm kitchen and go home inspired to cook up a feast!
It’s not a pasta, it’s a squash!
I’m always tempted to buy fresh chestnuts. It’s their rich glossy brown shells that get me, but as soon as I’ve bought them I start fretting about what I’m going to do with them.
Dig the spoon in and eat!
No recipe required
Sometimes I’m not quite sure where a salad will take me …
Monday nights will never be the same if you start turning up the heat on burgers.
I’m digging your lunch. Literally!
The ultimate summer thirst quencher
Thank god for ovens, for shallow roasting tins, for non-stick baking paper and for vegetables!
White & green asparagus in a puddle of browned butter with toasty crumbs and a poached egg on top … well, you can’t get much better than that for a fancy pants brunch or lunch.
Tuscany makes me think of tomatoes, basil, and the beach. Oh, and this gorgeously fresh tomato sauce.
I know, I know, strange word, and I didn’t know what it was until about a year ago when someone made it up …
Italians don’t need much of an excuse to get together and share good food – they do it most days – but 2nd June is significant in the modern history of Italy as it commemorates when, in 1946, after the second world war and the downfall of fascism, Italians went to the polls to vote to either retain the monarchy or to abolish it and form a republic.
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…
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.
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
How do you know when jam has reached setting point?
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