Old Fashioned Sweethearts Lynley Ruck Some of our very first kitchen experiences were often at the knees of wonderful wise folk who seemed to be able to conjure cakes and slices from fresh eggs, a whiff of vanilla or the … Read more
10 things I ate about you A short guide to the worlds sexiest food – Virgil Evetts Can food be sexy? I think it can. I don’t mean in some in some icky, ‘9 ½ Weeks’ sort of way, nor … Read more
Creamy Desserts Tammy McLeod It really does feel like spring has sprung and with the lighter evenings and warmer days comes a longing for fresher, lighter desserts – desserts which complement the other tastes of spring (lamb, asparagus and strawberries) … Read more
Making Mustard – Alison McKee Revealing the contents of your pantry is the same vain as unpacking your handbag in public. I feel I need to justify why I have wholegrain mustard, Dijon mustard, Coleman’s mustard power, sun-dried tomato mustard, … Read more
“When the moon hits your eye, like a big pizza pie…..that’s amore….” Lynley Ruck When Spring has really sprung, I get all Italian on the family. They know to run with this, as it means that the quantity of quality … Read more
Colonel Virgils Fried Chicken So KFC got free-global advertising this week, with the apparently news-worthy revelation that the Colonels original hand written recipe for the secret pleasure of millions has been moved from its strong hold for the first time … Read more
Light ‘n’ Tasty – Lynly Ruck As spring is here, my thoughts turn to lightening up the fare at dinner time. I am nearly done with the slow-cooked heavy comfort food of the wet dreary months just past and I … Read more
Sauces Alison Mckee Of all the traditional sauces re-classified at the beginning of the twentieth century as Grand Sauces or Mother Sauces the three that remain in common use today are Tomato Sauce, Hollandaise Sauce and Béchamel or white sauce … Read more
Around the world in 80 Hejs – My ongoing world tour of Swedish fast food–joints Virgil Evetts I’ve just returned from Thailand and Malaysia, both homes to a wealth of wonderful, exciting foods. So how is it that instead of … Read more
Roasting Vegetables and Fruit – Lynley Ruck Many new arrivals to the shores of Aotearoa will ask, ‘what is a traditional New Zealand meal?’ Oftentimes the reply will be Roast (lamb, beef, chicken…) that is, the slow roasting of a … Read more
Pie Making – Alison McKee Sing a song of sixpence, pocket full of rye, Four and twenty blackbirds, baked in a pie… Pies, for obvious reasons, were originally called ‘coffyns’ or ‘coffins.’ Savoury spiced meat fillings and sauce that were … Read more
Of Prostitutes and Pasta sauce – Virgil Evetts You people make me sick! Well some of you do anyway. Ok, so maybe not sick, but slightly seedy with disappointment at the very least. I’m referring to those amongst you who … Read more
Roast Chicken for Dad Alison Mckee Growing up, a roast chicken for dinner was a treat for my family. As kids we all had a favourite part of the bird – no wings for me – and squabbled over the … Read more
Baking with Citrus – Tammy McLeod Lemon and lime flavoured baked goods are always warmly received. Tangy citrus flavours are a delicious contrast to the sweetness of a cake or slice. It is the rare person who turns down … Read more
