Author Archives: Helen Jackson
August 2020
We must be experiencing one of the wettest winters ever, although according to my husband I say this every year.
I am now already getting exhausted about our newly launched Foodlovers Mexico Tour
departing late April 2020. The itinerary is just amazing and I know we will have an incredible time. This will be my 3rd trip in as many years so I think I am getting a good feel for what works. Remember trip size is small – no big tour buses for us and the trip has been polished to make it just perfect.
We will have another trip (or two) in 2020 so keep an eye out or email me to be on our trip email list.
Happy Cooking!
Warming Winter Curries

As the rain pours down and the wind howls, my nest is warm and cosy and the aroma of a chicken curry is wafting around the kitchen.
While curries do originate in hot climates and are suited to the heat, there is nothing more soul warming on a cold winters’ day than a thick luscious bowl of curry.
In winter I hanker after curries thick with coconut cream and chunks of potato, kumara and pumpkin.
I pretty much always have curry staples on hand, the pastes are in the fridge (I like using Valcom), coconut cream/milk in the pantry, coriander in the garden, kaffir lime leaves on the tree and chopped up lemongrass in the freezer. The pantry always has the essential sauces e.g. fish and oyster.
Yellow chicken curry (image above) is a family favourite, we load it with lots of chunks of potato and kumara and also add green beans and broccoli, making it a meal in a bowl.
For a vegetarian option Roasted Cauliflower and Eggplant Curry is also delicious and a lovely rich winter style curry.

Another favourite vegetarian curry is Pumpkin Spinach and Chickpea. Yes you can of course serve it with rice but we often just heat some roti instead to mop up the sauce.

Lamb Shank Massaman style Curry is such a treat but if the price of lamb shanks make it off putting then try it with lamb shoulder chops instead.
When we are passing an Asian BBQ meat shop then a barbecue duck is often a treat, Red Duck Curry is glorious and just about the only recipe that I like to have sweet and sour as the addition of fresh pineapple is really delicious.

And while this isn’t really a curry, I can’t leave this Vietnamese lemongrass Beef out.
It is an ideal aromatic cosy winter dish.

What is your favourite winter curry?
Thanks to Valcom for sponsoring our feature.

Kung Pao Chicken
This is such great fried chicken, a real family favourite.
Some of the ingredient list may be different to your regular pantry items, they are worth seeking out as once you make this you will be asked for it again and again.
Szechuan peppercorns have a mouth numbing ability, use a little to start with and then add as you like.
I find that chicken thighs seem to disappear a bit when cooking so do make sure you don’t skimp on quantity.
Chinese Black vinegar is a little like balsamic vinegar however they are not interchangeable. To get to an acceptable substitute you could mix equal quantities of rice vinegar and balsamic vinegar although it isn’t as good as the real thing.
Bali with Our Teens

Warning: If you are a family that likes riding elephants or zoos, apologies you won’t find that here.
There is an eager air of anticipation as our boat is loaded with guests, dive gear and a reassuring ratio of staff. We putter out into the calm turquoise Lombok strait (between Bali and Lombok) where the water is so clear that the bright yellows and purples of coral gardens can be seen without even getting your toes wet.
The aim was to dive with manta ray but the seas at Manta Point are too rough and it is not to be.
I day dream my way through schools of beautiful tropical fish, particularly at Mangrove Bay, where despite the traffic (there are lots of boats and tourists), it is easy to find your own pathway, just you and the tickly sound of thousands of fish munching.
The divers in the family are lucky that by the next day the swell settles enough for them to get up close and personal with manta rays (and turtles) with some bucket list big ticks.
We booked Planet Nomadas dive school before we left home, it probably wasn’t essential but we didn’t want to miss out. Their care, thoroughness and also friendliness would be hard to beat. Our 17 year old doesn’t have her Padi dive certificate yet but some time spent learning the basics in the pool meant she was able to dive with a buddy by her side.

I instead opt for a huge island walk and then recline on the deck of our cliff hugging villa in Nusa Lembongan and watch the surfers navigating the often turbulent coral surf breaks.
Nusa Lembongan is just over half an hour ferry ride from Sanur and is part of an island with Nusa Penida and Ceningan.
Lembongan has the most infrastructure and where we base our island time. Ceningan is connected by the yellow bridge (scooters, cylcles and drivers are easy to find) and Penida an easy ferry ride. The teens are keen to tick of the Instagram essentials e.g. Devils Tears.

Nusa Lembongan has an interesting mix of the stylishly cool and very local fare. The former are beach front or hug the steep cliffs above the surf breaks, the sunset views making happy hour even happier.

The local warungs (small restaurant or cafe) are tucked away in random places but all easy to find by asking around, we have delicious takeaways from Ketut’s Warung. This family essentially open up their home each night, creating delicious Thai/Indonesian favourites for a minimal price.
For convenience we often find ourselves at The Deck, a few steps from our villa. While modern and stylish, it still has many Indonesian favourites such as Nasi goreng and satays.

Wanting to also support local businesses, we vary our meals between little warungs that are akin to dining in someone’s home and the more stylish (possibly Australian owned) cafes. According to one of our chatty drivers, around 60% of businesses in Seminyak are now owned by Australians.
Life on the island is easy and Freddie (14) soon gets chatting and hires a board from a rental store to head out to the surf break with an older and wiser “mate” who is doing the same.
The only disturbance in my day is when hunger calls and it is time to go in search of yet another delicious meal.
I am blown away by the food choices in Bali. Travelling to tropical islands is often a time when you need to compromise on food expectations with both price and quality. Not so with Bali. Every meal, every dish and every mouthful are to be savoured. And, there is something for everyone, even the 14-year old whose vegetable preferences are shamefully limited.
Our Instagram obsessed teenage daughters are excited to have endless “gram” worthy smoothie bowls, mocktails and food with a view, while this reluctant omnivore is delighted with the vegetarian and vegan meal choices.

My vegetable intake is almost enough to make me smug although the daily consumption of Bingtang beer and peanuts (or Pringles) negates any sense of virtue.
When you travel with a family, cost is usually an issue but Bali is unbelievably cheap. A meal out is generally around $7 NZ per person. Never have we eaten so well for so little and this in undoubtedly adding to the growing appeal of Bali as a family holiday destination.
Bali as an island is east to west approximately 153km and 112km north to south, with most of the tourism concentrated in the south west.
80% of the population are Balinese Hindu, in contrast to the other islands of Indonesia where Muslim is the main faith.
The people are warm, gracious and friendly.
While geographically the island isn’t that huge, getting anywhere in Bali requires a lot of time and patience. The traffic is hideous and within Seminyak we were often told that it would be quicker to walk than to get a taxi.
Despite the prospect of traffic we do have a day in the hills of Ubud. Leaving Seminyak at 7.30am means a straight forward trip, coming home mid-afternoon is nowhere near as pleasant. Many times I contemplate abandoning the car and walking – surely faster.
The teens spend the morning at the reputable Casa Luna cooking school in Ubud, learning to make some of the classic dishes of Indonesia. The recipes are tasty and while the kids have a good time, they would have preferred to be more hands on.

Ubud is lush and green, it is renowned for beautiful rice paddies and yoga retreats with many villas available for holiday rentals.
Accommodation in Seminyak is also easy to find, we prefer villas over resorts and there are plenty to choose from. There doesn’t seem to be right or wrong areas to stay in but it probably is worth thinking about what you like doing most and plan where you stay accordingly.
For those that like the hustle and bustle of the shopping around Seminyak square then you perhaps will want to stay nearby. We had a fleeting visit, vaguely perusing shops but the heat, constant hawkers, lack of room on the pavement (July school holidays for NZ and Australia) and the endless shops selling the same beach wear, soon had us fleeing back to our peaceful villa in Petitenget (would highly recommend) with its pool and quiet neighbourhood. It’s handy to be walking distance from restaurants and the Beachclubs are worth a look. Our sunset drinks sitting in the colourful beanbags at La Plancha on the beach, are a novelty for one evening.

The teens have good intentions of a day at Potato Heads Beach Club but the cost of a day bed saw them instead heading to a place next door where you could sun lounge for free.
The restaurants in Seminyak are internationally interesting, we tend to eat local flavours or close to it but you can easily find Japanese, Italian, Vietnamese (highly recommend Saigon Street), Mexican (Motel Mexicola is a teen dream) and great Indian (Sarong). Shelter Café is a personal favourite (the teens raved too) for breakfast or lunch.
Few people travel to Bali without having a massage (I’m an exception). From the basic local businesses to those with white towelling robes and slippers, Seminyak is the place to have your stresses and worries rubbed away. Instead I opt for a pedicure and laugh when the person seated next to me is a friend from NZ. Her husband and friends have a daily massage for the week that they are there.
Big and little kids seem to love Waterbom Park in the Kuta area. We happily send ours (14, 16 and 17) off in a taxi from Seminyak, allowing us time to enjoy a peaceful lingering cafe breakfast.
Our keen 14 year old surfer finds Bingin beach at Uluwatu awe inspiring, we find a guide to take him, the waves are big, the surf is mean and the rips can be serious.
205 steep steps down the cliff towards Bingin beach is Bingin Ombak Warung, recommended to us by friends. The coffee is good (actually all of our coffee is good) and the beer battered mahi mahi tacos are so damn delicious that we head back again for the same lunch 3 days in a row.

Aside from sitting at Ombak watching surfers, there is a resident dugong who surfaces close to shore with regularity and it becomes a game to look for him amongst the waves. Freddie isn’t so sure when one surfaces beside him on his board as “not all vegetarians are friendly”.
There are many holiday villas along the cliff front and as the ocean views are so outstanding, I think next time we will brave all those steps (with luggage) and stay here, although I do love our own oasis next door to the popular Cashew Tree café and fitness school. The Cashew Tree is home to great coffee, delicious food (although dinner can be fairly slow to arrive) with an awesome cooler displaying bliss balls, carrot cakes and other delights. They also have the best coconut based gelato ever.
Just along from Bingin Beach is the popular Padang Padang beach and then further from there is the famous cliff top Uluwatu temple. Padang Padang beach is usually completely over crowded with people – and the fringes are over populated with cheeky monkeys intent on a free meal. As the tide comes in the beach gets even smaller and the monkeys bolder. Many of the Uluwatu beaches are tide dependent in terms of whether there is a beach or not. High tide literally takes over the beach but this may be due to the full moon as well.

The monkeys at Uluwatu temple are equally – if not more – annoying than Padang Padang and are known to steal anything not glued on, including shoes. Thankfully we are there in the middle of a hot day and the adult monkeys are too hot to do anything but lie languidly in the trees while the younger entertain us by playing in small swimming pools that seem to be purpose built for them.
(I will post video when I work out how :) )
The grounds of the temple are interesting in themselves and the high cliffs provide dramatic ocean views.

The temple offers a little view of another culture, something that is easily missed in the fun of a hedonistic holiday.
Bali is an easy holiday and one where the whole family can get to enjoy it without compromise.
We leave feeling happy and satiated, having had 2 weeks of endless sunshine, warmth and wonderful experiences.
We would all come back again in a heartbeat.
*This trip was fully paid for by Helen Jackson and family.
*During the winter months you can fly direct from Auckland to Bali with both Air NZ and Emirates.
*This trip involved 3 Bali destinations, Seminyak, Nusa Lembongan and Uluwatu.
The Great Toastie Showdown

31 July 2019
Finalists named in search for New Zealand’s top toasted sandwich
With the first round of judging complete in the annual Great New Zealand Toastie Takeover, one thing’s clear: the competition behind those sandwich grills is fierce.
Now in its second year, this popular celebration of the not-so-humble toasted sandwich has introduced a compet
A massive 10,000 toasties have been served up over July, with the participating eateries vying for a spot in the competition’s final round.
Now, those 13 finalists have been announced in a group made up of two finalists per region (with the exception of Auckland, where there was a tie for points during judging).
The competition criteria requires sandwiches to be toasted between two slices of bread and able to be eaten by hand. The toasties also need to contain cheese and McClure’s pickles, with all the other ingredients entirely up to the entrant’s imagination.
And a glance through the finalists confirms the imaginative Kiwi take on this beloved snack knows no bounds. And the finalists are:
AUCKLAND
Luncheonette by Culprit – Macaroni and Brisket Burnt End with McClure’s Pickle Toastie.
Fed Deli – Pastrami ‘n’ Swiss Melt – A toasted hot dog bun with pastrami, Russian dressing, McClure’s Pickle Spear and Swiss cheese.
The Apothecary – “Dagwood” Reuben sandwich.
WAIKATO / BAY OF PLENTY
The General (Mount Maunganui) – A toastie featuring Golden Harvest Organic Sourdough and packed with all kinds of goodies, including 12-hour braised beef brisket and McClure’s Sweet and Spicy Pickles.
Hayes Common (Hamilton) – Ol’ Smoky – The toastie that almost got away – Smoked kahawai, creamy mustard béchamel, smoked and vintage Meyer cheeses, McClure’s Sweet and Spicy Pickles, hot sauce, potato sourdough and a fried pickle.
CENTRAL NORTH ISLAND
The Federal Store Cafe & Deli (New Plymouth) – 12-hour slow-cooked corned beef with sauerkraut, Swiss cheese, pickles and dressing on toasted, herb-buttered dark rye.
Replete Café (Taupo) – Kiwi Cuban – Ham, pulled pork, McClure’s Pickles, habanero mustard and Swiss cheese on Vogel’s bread.
WELLINGTON
Goods Manufactory and Café – Roasted cauliflower, garlic kale, Taleggio and McClure’s Spicy Pickles.
Park Kitchen – PK’s Tuna Melt – Tuna, mozzarella, spicy sliced pickles, red onion, garlic aioli and fresh basil on brioche.
CHRISTCHURCH
Joe’s Garage Riccarton – Pulled lamb shoulder and Havarti cheese toastie.
Otto Delicatessen – The French Dip – Provolone, cheddar, onion and mustard aioli with McClure’s Pickles, hot beef jus and potato crisps.
SOUTH ISLAND (Excluding Christchurch)
The Hokitika Sandwich Company (Hokitika) – The Detroit – Corned beef, sweet and spicy McClure’s pickles, red onion, Havarti cheese, house-made special sauce, mixed greens served on toasted ciabatta.
Vines Village Café (Marlborough) – Little River Duck Toastie – Slow roasted aromatic duck with Sweet & Spicy McClure’s Pickles, Sour Cherry, Little River (Nelson) Cumulus A2 cheese and caramelised onion on crusty white bread.
Head judge Kerry Tyack says New Zealand’s love affair with toasted sandwiches shows no sign of abating – and fans of the snack have been in for a real treat during the Great Toastie Takeover.
“Cooks have become more adventurous. No longer is it sufficient to slap slabs of cheddar and ham between slices of white bread,” he says. “Artisan breads, piquant pickles and richly braised meats are all being carefully compiled to create exotic treasure troves of taste.
“Consumers are also more discerning and demanding a high standard of toastie preparation. Out is the fatty, greasy, under-seasoned stodge of old and in is the artfully layered, beautifully presented and multi-textural sandwich, especially one that pays homage to local and regional produce.
“The Kiwi toastie is no longer simply comfort food – it’s become a thing of culinary art.”
The final round of judging will also see Joe McClure of McClure’s Pickles in Detroit hitting New Zealand to taste the finalists’ creations – and he’s looking forward to sampling their efforts.
All 13 finalists’ toasties look incredible,” he says. “It’s great to see how our pickles have been used in each sandwich and have been combined with such amazing flavours. I can’t wait to come over and try them all and also to see some of New Zealand’s spectacular scenery while I’m on the road.”
Each toastie will again be judged on presentation, effectiveness of preparation technique, eatability, taste, innovation and originality, with the nation’s top toasted sandwich set to be revealed on Monday, August 26.
For more information about the Great New Zealand Toastie Takeover, check out www.toastietakeover.com And for more about McClure’s Pickles, see mcclures.com. #toastietakeover.
ENDS

Granny’s Coconut Cake
This deliciously moist coconut cake comes from my lovely mother-in-law Jan.
Jan always had something for afternoon tea in her tins and this cake was always very popular.
I’ve added vanilla to the cake base, but grated orange or lemon zest would also be good.
Tatua Unveils Fresh New Packaging with a Third Less Plastic!

Waikato, Wednesday 2nd July 2019: Tatua Dairy Company’s Waikato-made specialty creams have always tasted delicious, but they’re now sporting a brand-new look in the form of resealable pouch packaging
Up to 35 percent of Tatua pouch packaging now consists of chalk, which acts as a filler to allow the dairy company’s lightweight packaging to comprise of less plastic while still providing incredible strength and durability.
Compared to conventional packaging
Susanne Rolfe, Tatua GM Marketing and Sales, says the new packaging was designed with value, convenience and waste minimalisation in mind.
“Inside, you’ll find the same amazing taste Kiwis know and love, but on the outside, our products are better in every way for the environment, supermarkets and consumers,” says Rolfe.
“Replacing approximately a third of our plastic use with innovative natural minerals like chalk is a small yet significant step in the right direction,” says Rolfe. “We’re the first company in New Zealand to use Ecolean packaging and it has been approved for soft plastic recycling.”
Tatua’s new pouches stand up steadily on supermarket shelves. In response to high demand, all Tatuaspecialty cream pouches are also resealable—meaning more convenience and less waste.
“Because they’re made from thin film, our pouches let you squeeze out every last drop and fold the pouch flat for minimal waste—less than three percent, to be exact. The controlled opening slot and air-filled handle also mean the pouch is easy to grip, hold and use—making cooking a breeze.”
“Our packaging artwork has been refreshed with delicious new photography, which we hope will inspire Kiwis to get creative in the kitchen,” Rolfe explains. “Products like Crème Fraiche may seem gourmet, but we want to show people how easy it is to add these delicious goodies into their daily lives. Using Tatua Mascarpone instead of cream, for example, is an easy way to enhance the flavour and add a delicious creaminess to their favourite recipes.”
Tatua Culinary and Whipping Cream, Mascarpone, Cheese Sauce and Sour Cream are available in 1kg pouches through Foodservice outlets and distributors. Cooking Cream, Crème Fraiche, Mascarpone and Sour Cream are now available in 500g pouches to ensure there’s enough Tatua deliciousness to last the week!
Chantal Organics – Organic Apple Crumble Granola

Chantal Organics is currently one of the fastest growing organic brands in health and wellness in NZ grocery according to the latest data from IRI Aztec. A significant part of that growth is the increasingly popular range of Chantal Organics Cereals and Grainolas. Chantal Organics introduces a new Cereal called Chantal Organic Apple CrumbleGrainola.If Apple Crumble is one of your favourites, you’re going to love their Grainola. This is worth getting up for on a cold winter morning, for a delicious, nourishing start to your day!
Enjoy crunchy grainola clusters made with whole grains, organic NZ apple pieces and warming cinnamon spice. Crunchy clusters of organic whole grains meet apple and spice for a breakfast cereal the whole family will love. Chantal Organics Apple Crumble Grainola uses one hundred percent organic NZ apples, dried in their DriedFresh™dryer to preserve the flavour and nutrition of freshly picked apples.
Chantal Organics Apple Crumble Grainola is packed with superfoods including buckwheat, chia, linseed, coconut and psyllium-for a real power packed start to your day. For this cereal Chantal Organics use a special blend of virgin coconut oil and their own organic apple syrup to create grainola clusters with a naturally sweet flavour, a hint of cinnamon and just the right amount of crunch.
Chantal Organics Apple Crumble Grainolacomes in a generous, economical family sized 700g pack RRP $11.95 available from participating supermarkets and health food stores nationwide, for more information on the Chantal Organics breakfast range visit www.chantalorganics.co.nz
About Chantal Organics
Chantal Organicshas been feeding Kiwis the best organic products for forty years. A family business since its inception, they have always believed organic foods are better for our people and the environment. One of the oldest organics companies in New Zealand, Chantal Organics’goal is to take organics to every pantry in the country and make quality organic food affordable.
They source ingredients from trusted organic local and international suppliers to produce their vast range of products. “We believe in sustainability throughout the supply chain and we hold our suppliers to these high standards as well”,says Bailey Palmer, Chantal OrganicsMarketing Manager.
Chantalalso brings several international premium organics brands to the New Zealand market, such as AlterEco chocolatesand Clipperteas. “The products must taste great, and come from companies that respect the earth as well as their employees”.
Clevedon Buffalo Co Tartinade

Clevedon Buffalo Co launches creamy buffalo Kiwi twist on classic French tartinade
Clevedon Buffalo Co is bringing a tempting taste of France to dining tables this month with
the release of three new spreadable buffalo cheeses.
The trio of tartinades, which are farm fresh and handmade, come in three delectable flavours
– Smoked Paprika, Herb & Garlic and Truffled Porcini & Pepper.
These buffalo cheese spreads have been created by Clevedon Buffalo owner-operators
Richard and Helen Dorresteyn, who have been farming riverine buffalo in Clevedon,
Auckland, for more than a decade.
The couple are long-time fans of the regional flavoured soft cheeses found in France, so
were keen to create their own fresh take on the product.
“Richard and I have been experimenting at home with our exquisite salted curd and we
discovered that it combined beautifully with herbs, spices and vegetables to make a
delicious spreadable cheese,” Helen says.
“It’s taken the best part of two years to perfect the balance of flavours of the three tartinades,
but we couldn’t be happier with the end result.
“These versatile tartinades are great served with crostini or crackers or enjoyed as part of an
antipasto offering. They also make a fabulous addition to any cheese board and can add an
extra bit of deliciousness to meat and vegetable dishes.”
The Smoked Paprika Tartinade is particularly good for adding creaminess and a smoky
aroma to homemade burgers, while the Herb & Garlic Tartinade is delicious with mushrooms
or beef. Meanwhile, the Truffled Porcini & Pepper Tartinade makes a truly divine ravioli filling
when combined with field mushrooms.
The tartinade range is Clevedon Buffalo Co’s seventh innovative buffalo cheese option, with
the company also offering up mozzarella, cherry mozzarella, bocconcini, ricotta, marinated
buffalo cheese, Mexican Oaxaca (pronounced wah-hah-kah) cheese, as well as their
delicious range of yoghurts.
All of the products in the Clevedon Buffalo Co range are natural, hand made and suitable for
those who have difficulty digesting cheese or yoghurt made from cow’s milk.
Clevedon Buffalo Co’s Tartinade is available now from Farro Fresh, Auckland-wide and
Moore Wilson’s in Wellington, from today, Wednesday June 12. The full range of Clevedon
Buffalo Co products is also available from the Clevedon Village Farmers Market, every
Sunday, 8.30am – 1.00pm at the Clevedon Showgrounds.
RRP: $10.50 for a 150 gram jar. www.clevedonbuffalo.co.nz.
About The Clevedon Valley Buffalo Co.
Just south of Auckland on the shores of the Hauraki Gulf is a farm unlike any other in New
Zealand. True pioneers of the buffalo farming scene locally, Richard and Helen Dorresteyn
own and operate 200 head of buffalo and were the first to farm buffalo in New Zealand in
2007. A family-run business, collectively they produce award-winning fresh buffalo
mozzarella, bocconcini, ricotta, yoghurt and marinated buffalo cheese. The company’s
buffalo dairy factory has won multiple awards and gold medals at New Zealand’s national
cheese and artisan awards.
www.clevedonbuffalo.co.nz
facebook.com/clevedonvalleybuffalo
@clevedonvalleybuffalo
#clevedonvalleybuffalo
How to use Yuzu

The Yuzu is a citrus, although quite different to citrus that we are used to here in New Zealand. Looking a bit like a large bumpy mandarin they are anything but.
Originally from Japan, the yuzu is a hybrid between the Satsuma mandarin and the Ichang papeda, a slow-growing wild citrus.
With little flesh to speak of, the yuzu is prized for its aromatic flavoursome rind and juice.
If you had to describe it you would probably say it is most like a cross between a mandarin, grapefruit and lemon.
In Japan the fruit is used to flavour many dishes including the famous ponzu sauce, its uses are both sweet and savoury.
Way back in time the yuzu was originally from the Yangtze River region of China but was brought to Japan hundreds of years ago where it was prized for not only culinary uses but also medicinal and for bathing. Being a winter fruit, a yuzu bath is traditionally taken on the solstice day, seemingly as a preventative for warding off ills and chills. Hot yuzu and honey drinks are known to alleviate cold, aches and flu symptoms.
In places such as the island of Shikoku, locals and tourists flock to have a hot bath containing yuzu skin. Much more than medicinal this thought to also increase good fortune.
Here in the Western world, yuzu is prized for its culinary attributes.
The fragrant citrus is wonderful when paired with rich fish dishes such as salmon, try sprinkling yuzu zest over the fish. Zest is also delicious sprinkled over many meat dishes, noodles, salads and soups. It is often added to mayonnaise and aioli, once again adding fragrance as well as flavour.
My first play with yuzu was to make a delicious yuzu curd with both the juice and the zest.

In terms of growing, yuzu is more cold hardy than most citrus and according to NZ Yuzu grower Neville Chun, it is not necessarily the ideal plant for the home gardener. Chun’s commercial crop is in the Horowhenua.
Yuzu has a tendency to grow prolifically (around 3.5m high) and its extremely sharp 4cm long thorns are a hazard for anyone trying to pick fruit or prune. The tree has glossy green leaves and flowers in summer. Fruit is usually harvested from mid May through until July.
For more information connect with Neville Chun https://nzyuzu.com
Orchard image credits to Neville Chun

Lamb Shank Massaman Curry
This wonderful winter warmer curry is very simple to make, it just takes a little time to cook.
It is slow cooker friendly but I do recommend browning the meat first and also gently cooking the onion and garlic until tender.
June/July 2019
I have been experimenting with yuzu in the ktichen, thanks to my friends at nz yuzu who sent some my way. The flavour is like a cross between grapefruit, lemon and mandarin. It has a lovely aroma and it is prized for its juice and also zest. While it is great on salmon and mixed through aioli, I made mine into delicious sweet curd which I then used on our new recipe for powder puffs. They were meant to go into the freezer to be brought out at a suitable time. Instead I ate them over a day or two. eek.
Listeners to Magic Talk radio will find changes in programming. I will keep you updated as I hear as to what next.
Happy Cooking!
Mary’s Powder Puffs
Light, fluffy and oh so delicious, Powder Puffs (aka sponge drops) are so easy to make and are even better when frozen ahead of time.
Mary Wilmshurst was a regular contributor to foodlovers back in the early days, around 2004. Aside from engaging in our forum conversations, Mary was most known for her Powder Puff recipe.
Brooke, Mary’s granddaughter recently made contact with us to find out more about her grandmother’s interest here. It prompted me to bake and publish Mary’s recipe with only one tweak.
Mary uses 1 teaspoon cream of tartar and 1/2 teaspoon baking soda.
I have changed that to 1 1/2 teaspoons baking powder, only because I don’t usually have cream of tartar in the pantry.
