Our young quince tree pretty much doubles the amount of fruit it produces each year. This year there are plenty for quince paste, jelly and poached fruit, next year I may be setting up a factory!
I will remember the food of 2012 by two things, pulled pork in sliders and salted caramel (in many forms). While I made salted caramel in vast quantities it took until the early days of 2013 to make pulled pork. Pulled pork … Read more
Do you write in your cookbooks? As children we are told to treasure and look after our books and any that are personalised in any other way than a name are considered disfigured.
Last week while most of you were still digesting breakfast, I was eating my way through pavlova at the Nosh annual pavlova competition. With 40 pavs to pick from it was no easy task choosing champions from the 3 categories – adult, alternative and … Read more
Kumara with Fish, Coconut and Curry Leaves by Rowan Bishop- firstname.lastname@example.org Although I prefer vegetarian, I’ll happily eat small amounts of meat at times, particularly fish and seafood; the curry below is one where the fish takes a back seat … Read more
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I have just had the most glorious two weeks shared with family visiting from South Africa and Singapore. One of the many gifts I received was a cook book by South African journalist, editor and cook Jane-Anne Hobbs titled Scrumptious. … Read more
Hello, it’s Melissa from Baking Makes Things Better. I thought with the weather heating up I would share with you an easy truffle recipe. These Peanut Butter Truffles are a perfect after dinner nibble to have at Summer barbecues and with Christmas just … Read more
Rowan Bishop Each year I do a Xmas menu, but this year it’s going to be shot at an interior designer’s house instead of mine (yay!). My brief is different, too – simple but classy, and not too expensive.