While most of us are aware that our bodies need a good supply of Omega-3 fatty acids, not all of us are clear on the reasons why and how to get the optimal amount.
With both the adults in our house working and constantly hungry active kids, I am always trying to work clever tricks to ensure that there is enough of the “right food” in the house for lunch boxes, substantial after school … Read more
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
Searching for perfection in a bottle at a great price?
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
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
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
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
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
Virgil Evetts As tempting as it can be to sneak a wedge unadorned from the fridge, it’s worth going the extra mile to make an occasion out of good cheese. Most cheeses are improved beyond measure with the right little … Read more
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
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
Virgil Evetts This week, while reorganising the sizeable portion of my pantry set aside for spices, it occurred to me that a number of the things that I use everyday are probably all but unknown to many. And I feel it’s … Read more
Virgil Evetts I’ve said it before I’m sure, but I don’t like substitutions. Not in cooking or in any other aspect of my life. When I was a child back in the now distant 80s, dietary substitutions were all the rage, from … Read more