Garlic – king of the plant world

Thanks California for helping us out over winter … but we don’t need you now. Oh, oops, though would you mind sending us your pomegranates for our festive tables? Ta.

Thanks California for helping us out over winter … but we don’t need you now. Oh, oops, though would you mind sending us your pomegranates for our festive tables? Ta.

Rhubarb forms a pretty pink syrup when cooked with redcurrant jelly and orange. It also likes peaches, plums, raspberries & strawberries, but it’s winter here, so apple & ginger it is.

Custard and cream. Oh yeah, who doesn’t love that!

Dried figs are honey sweet, fruity and sort of figgy tasting, and a bit gritty, but that grittiness is a good attribute as it provides texture. The skin might look like elephant hide …

Julie Biuso lifts the lid on food & wine hot spots on Waiheke Island in the latest issue of DISH magazine.

What’s this little bundle of joy?
Read the 101 of jam making here and you’ll be away … tips galore!

It’s a bit miserable around our way and with that in mind I thought a bit of colour and crunch could cheer us up this week. Cheesy toastie sandwiches for lunch? Yeah! Go on! Forget about the diet or whatever it is you worry about (too much salt, too much animal fat, frying …) and…
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