While fermented foods were once the domain of alternative lifestylers, the bug is super catchy and is now finding its way into homes (and supermarkets) everywhere. From kimchi, kombucha, sour doughs, sauekrauts and keffir, fermenting is the new buzz … Read more
Our favourite winter curries that are luscious and warming, just perfect for colder nights. Read more
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 … Read more
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
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
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
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 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
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
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
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
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
The texture of fried barley is fantastic and the flavour somewhere between popcorn and nuts. Read more
A family adventure of taste and travel in the Yukatan peninsula area Mexico. Read more
