I have a food processor and a blender, both are permanent fixtures on my bench although if one was to be relegated to a cupboard it would be the food processor. Not because I don’t use it but with smoothie … Read more
While Kim Evans may have come from humble beginnings with her Little & Friday cafe in Takapuna, in true “hard work brings success” style, Kim now has her cafe in Newmarket Auckland, a hugely popular first book –Treats from Little … Read more
Just in time for summer cooking and perhaps some Christmas gift making, Rowan Bishop has released her delightful book Relish, Fine Chutneys, Pickles & More. With the rise in temperatures and longer daylight hours, barbecues and summer don’t seem … Read more
Vanessa and Ingrid Opera are the sisters behind kiwi food blog, FoodOpera. They are usually cooking off against each other each week but this Wednesday night they will appear with Mike Van de Elzen (The Food Truck) in his … Read more
Years ago, long before our supermarket chillers were packed with processed dips and at a time when my favourite cookbooks were Moosewood and The Enchanted Broccoli Forest, I started a love affair with hummus.
Some years ago a friend taught me to steam rice using the finger joint method and it has worked for me faultlessly ever since.
Choices are of course great but increasingly we are confronted with so many product choices that a simple trip to the supermarket can be highly confusing.
Congratulations Maureen Lindsay and Hollie Jones
Andrew van Bunnik Buying beef direct from the farm is more common than many people think. With the high quality and good value beef available plus interest in buying local, even more people are considering buying direct from the farm.
When I had four littlies and was working from home, I spent at least 3-4 months a year making chutneys, pickles and relishes. This became something of an institution in our house, because I realised I could transform anything, from … Read more
To Natalie Oldfield, her Gran’s (Dulcie May) sweet pantry ‘was nothing less than spectacular and like nothing else I have seen since’.
So much more than a cookbook, Lauraine Jacobs Everlasting Feast is her story but also our story of food through the years in NZ. Remember back to spiders as children, homemade trifle and really good bacon and egg pie? Lauraine’s … Read more
Nici Wickes has a life that most of us who love food and travel can only dream of, travelling the world exploring cultures and cuisines for her popular television series World Kitchen. With all this travel, cooking and eating, … Read more
Parmesan custard? Anchovy toast? I know this sounds strange. But trust me this is a stunning starter for a fancy dinner. And better yet, it’s pretty simple. You can prepare the custard mixture and the toast filling earlier, pop the … Read more
