Nuts to you

Nuts to you

Virgil Evetts I can think of few harsher deals in life than a nut allergy: I eat so many nuts, in so many ways, that the thought of being unable to indulge is enough to make anaphylactic shock seem like … Read more »

Beans -The Winter Staple

Beans -The Winter Staple

By Michal Haines  Beans have a long history  throughout the world. An excellent source of protein and fibre they were great for those of humble means. Poor man’s food, they grew wild in some cases and could be gathered, dried … Read more »

Tropical Delights

Tropical Delights

Virgil Evetts I’m usually the champion of buying local, seasonal produce, but in the depths of winter, when the choices are pretty slim (there are only so many apples, pears and mandarins a boy can eat) I allow myself to … Read more »

Winter Dessert Treats

Winter Dessert Treats

Michal Haines I’m not a particularly dessert orientated person. If cheese was to miraculously appear on the table after dinner, I’ll be the first in but chocolate, sweets and puddings I am happy to pass up…unless its winter. For some … Read more »

One Pot Creations

One Pot Creations

Michal Haines I wonder if the French hated washing the dishes so much that they created the cassoulet. I think maybe in Toulouse, the renown “Capital of Cassoulet” a couple’s argument over who would do the dishes went that little … Read more »

A Very Special Blossom

A Very Special Blossom

  Virgil Evetts  Back in the good old days of the 90’s, when most television was still scripted and mercifully free of Ryan Seacrest, Sharron Osborne and ball-room dancing,  the phrase ‘a very special Blossom…’  was  tongue-in-cheek industry jargon, used … Read more »

Making Stock -Virgil

Making Stock -Virgil

Time to take stock This was supposed to be an article about soup. I certainly started off with soup in mind, but the words have a mind of their own sometimes and seem to have veered off on more of … Read more »

Cooking with Persimmon

Cooking with Persimmon

Autumn Eating – Cooking with Persimmon Michal Haines  First Cultivated way back in the eighth century by the Japanese, the persimmon had long been an autumnal delight in China. Resembling a glowing lantern, the leaves of the persimmon mimics its … Read more »

Your Recipe Requests

Your Recipe Requests

Readers Recipe Requests Often we go to a Cafe or Restaurant and taste something positively delicious that we would like to make at home. If you have a recipe request that you would like then email me helen@foodlovers.co.nz with as much … Read more »

Shall or Shallot - Virgil

Shall or Shallot – Virgil

Shall or Shallot  Virgil Evetts Where would we be without onions? This great and pungent clan of edible lilies is the back bone of practically every great cuisine. Just try to imagine a world without garlic, onions, leeks, spring onions … Read more »

The Way of the Sausage

The Way of the Sausage

The way of the sausage I seem to be a man of increasingly simple tastes. I’ve been in ecstasies lately over the humble sausage. I suppose if I’m honest the sausages I eat aren’t all that humble, but the ways … Read more »

Pumpkin and Squash

Pumpkin and Squash

a>Autumn Eating Pumpkin and Squash   Magical jack-o-lanterns, coaches for princesses to be and perches for goblins-the pumpkin is much like the mushroom in the way that they have a fairy tale air about them. These New World natives must … Read more »

Fig-ure it out - Virgil

Fig-ure it out – Virgil

Fig-ure it out Virgil Evetts Supermarkets and high street fruiters like to perpetuate a myth that all the best fruit comes out in summer.  But we know better.  Those of us who truly live by our stomachs and taste buds … Read more »