Making a Curry

While curries are synonymous with hot climates and it is also easier to find the required fresh ingredients in summer, their aromatic spiciness is I think particularly warming and welcoming on a cold winters night.

Homemade Tomato Sauce

February – March is tomato time and an ideal time to visit an outdoor tomato grower and convert boxes of sun ripened tomatoes into sauce! I assure you this is as easy as can be and once you have made … Read more »

Carrots, Juicy Sweet…

I must admit I’ve been a little dismissive of carrots in the past. I saw them as stock-pot vegetables first and foremost; essential building blocks in many great dishes to be sure, but not really worthy of closer inspection. That … Read more »

Tender, Sweet Rock Cakes

Virgil Evetts As a small boy I felt oddly powerful eating rock cakes. I fancied them as a man’s sort of cake – big, rugged and rocky.  This was a rare, and rather convoluted, expression of masculinity I suppose. Fact … Read more »

Chelsea Buns

Virgil Evetts Following on from last week’s cake-fuelled dawdle down memory lane… I do like a Chelsea bun. Soft, sweet, spice- flecked bread studded with sticky raisins and crudely stuccoed with icing. As a small boy with an obscenely sweet … Read more »

Sally Lunn, Moon & Sun

  Virgil Evetts When I was very small, I couldn’t be reasoned with about Sally Lunn. To my mother’s vexation I refused to allow so much as a sliver to pass my lips, but greedily wolfed down other very similar breads. Eventually she learned … Read more »

Fish- An Ethical Minefield

Virgil Evetts I’m going through a bit of internal conflict just now. Fish. I enjoy eating it or them very much, and considering some of the other things I eat, the nutritional benefits can’t hurt either. No I don’t enjoy … Read more »

Guavas Galore

Virgil Evetts To most New Zealanders, a guava is a small red fruit, used almost exclusively for making jellies and jams. With the exception of a few morbidly obese and pathologically indiscriminate Kereru, nobody really eats them because they’re gritty, sharp … Read more »

A bit on the side

  Virgil Evetts There is always room on my palate and plate for a smidgeon of relish, sambal, sauce or chutney. I’ve  never been one to settle for default settings, so I like to customise every mouthful. It’s theses final flourishes and accessories to a … Read more »