Chestnut crumble
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.
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.
Freekeh is smoky and slightly chewy and gives salads some heft and a depth of flavour.
You make it, we’ll eat it. Yep, consumption of specialty cheeses in New Zealand is on the rise.
Full of the scent of sun-warmed carnations, a scrape of orange peel and a sprinkle of spice … Seedlip’s come to town.
Goat cheese worth celebrating: The Drunken Nanny produces a sensational range. This little beauty travelled from Wairarapa to Waiheke.
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!
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.
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