Rhubarb Recipes

Rhubarb Recipes

Cooking with Rhubarb – Lynley Ruck I’m a fool for good old rhubarb.  It is not until November that fresh summer fruit begins to appear, local apples are past their best, it is way too early for decent plums and … Read more »

Old Fashioned Baking

Old Fashioned Baking

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 »

Sexy Food

Sexy Food

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

Creamy Desserts

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

Making Mustard

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 »

The Colonels Fried Chicken

The Colonels Fried Chicken

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 and Tasty Recipes

Light and Tasty Recipes

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 »

Sauce Recipes

Sauce Recipes

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 »

Roasting Vegetables and Fruit

Roasting Vegetables and Fruit

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

Pie Making

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 Pasta and Pasta Sauce

Of Pasta and Pasta Sauce

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 »