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 … Read more
Features
Our Favourite Unbaked Slices
Our no-bake slices are easily made and they are super popular. Think lolly cake, hedgehog slice, citrus slice and more. This Snickers Slice was passed on to me by a Swedish friend. Of course it is simple to make … Read more
Tasty Barbecue Ideas
With the days being hot enough to almost cook an egg on the patio, most of us are choosing to cook and eat outside in the evening cool rather than face the heat of the kitchen. With tongs in our … Read more
Spicing Up Summer
With long summer days ahead of us it is time to relax, unwind and enjoy some fabulous easy recipes that also have a little zing to make them interesting. This feature is brought to you by Valcom, makers of … Read more
Meat & Three – Kathy Paterson
Meat & Three – Kathy Paterson Kathy Paterson needs little introduction, originally a teacher at Cordon Bleu cooking school in London and Auckland, followed by running a highly successful catering business in Auckland, Kathy is now a prominent NZ … Read more
Our Favourite Edible Gifts
While we are fast approaching the season of gift giving this is not just confined to Christmas as there are often occasions during the year when you want to take a little something when out for dinner, as a thank … Read more
Tips, Hints and Substitutes for Thai Cooking
We all love Thai food and on the whole it is easy to make. Having the right ingredients on hand can sometimes trip us up, it is essentially having a well stocked pantry and also knowing what we can and … Read more
A Taste of Morocco
As we wind away along a narrow rutted goat track road, the Atlas Mountains tower above us, their craggy yellowish clay colour matching the houses that cluster in their ridges. In contrast the narrow river valley is a brilliant green, … Read more
Cauliflower is King – Review
The moment Leanne Kitchen tells me that she has been roasting cauliflower since the early 80s she has my respect. At the time I am sure many of were still over cooking our cauli in a pot of boiling … Read more
Crunchy Fried Barley
The texture of fried barley is fantastic and the flavour somewhere between popcorn and nuts. Read more
A Little Taste of Mexico
A family adventure of taste and travel in the Yukatan peninsula area Mexico. Read more
A Taste of Paradise at Vomo
NZ Star Chef Nic Watt to host five-day food & wine event at Vomo Island Fiji Take an internationally renowned New Zealand chef-restaurateur with a passion for Asian flavours, a grand French Champagne house, exquisite New Zealand wines, and a … Read more
How to Make Perfect Fritters
Summer and Autumn are such great months for fritters. With an abundance of well priced zucchini (courgette), corn and eggplant, fritters are a great way to turn excess produce into something utterly delicious. Batter – With all fritters, less batter makes … Read more
The Best Courgette Recipes
At this time of year I always have a glut of courgettes (zucchini) in the garden and some that magically seem turn to marrows overnight. While marrows can lose some of the … Read more
