The Exploded Chicken

The Exploded Chicken

Virgil Evetts So ubiquitous is the humble chicken among the world’s myriad cuisines that it has become the default point of reference for all other meats. Any unfamiliar flesh is described in terms of how much it tastes like chicken.  I think … Read more »

The Pesto Manifesto

The Pesto Manifesto

Virgil Evetts I’m breaking with convention this week.  No more seasonality.  Enough already.  I know it’s bitterly cold out, but there’s only so much slow cooking I can handle.   I don’t like winter, not one bit, and over exposure to slow-cooked stew-y things … Read more »

Warming The Cockles

Warming The Cockles

Virgil Evetts Is it terribly un-Kiwi of me to admit that I can’t stand oysters? The way they smell, they way they taste, the way they slither down your throat with slug-like viscosity… my stomach heaves.  I’m not much moved … Read more »

Tiramisu, Tira-you-su

Tiramisu, Tira-you-su

Virgil Evetts In terms of food fashion, this article is probably about 20 years too late. Tiramisu has long since passed from being the darling of the supper club set to mainstream world domination. Few chefs in high-end eateries would … Read more »

The Rise Of Risotto

The Rise Of Risotto

Virgil Evetts Where would I be if it weren’t for Elizabeth David?  She nurtured and coddled my love of great food from beyond the grave and across time.  She figuratively led me by the hand as I tried so many … Read more »

The Cookie Monster

The Cookie Monster

  Virgil Evetts When I was a pup, biscuits were mostly regarded as a treat food for children. At least that was my self-serving perception. There always seemed to be a packet of shrewsberries, digestives  or their various average kin in the … Read more »

Pizza Feature

Pizza Feature

Virgil Evetts I find  that analysing people’s pizza preferences is a useful, if highly unscientific, means of personality profiling. For example, people who favour thin-crust wood-fired Margheritas are typically dashing, intelligent and in possession of the most discerning tastes and rapier-sharp wit. … Read more »

Soup Yourself

Soup Yourself

Virgil Evetts There is plenty to dislike about winter – the rain, the cold, the gloomy grey skies – but it does bring out the best in those of us of a food-centric disposition. While others spend the winter in … Read more »

Apples and Autumn

Apples and Autumn

Helen Jackson Apples and autumn go together, while the apple season starts in January it is autumn when they really come into their own once the stonefruit and berries have finished.All apples have their merits, the first of the season galas, warm … Read more »

Mellow Fruitfulness, Etcetera

Mellow Fruitfulness, Etcetera

Virgil Evetts So much fuss is made over Summer in food circles, but essentially it’s all just spin.  Sure, the season starts with some rather good berries, offers up some fetching salad greens and some splendidly sanguine tomatoes along the … Read more »

Growing Minds

Growing Minds

Virgil Evetts A few years back, HRH Prince Jamie of Oliver did a sterling job bothering UK schools, parents and politicians into making some pretty far-reaching changes to the way they approached child nutrition, through his super-hyped School Dinners campaign. … Read more »

The boys are back in town

The boys are back in town

Virgil Evetts And as we bid a fond adieu to another summer (technically speaking anyway, still plenty hot around my neck of the woods), the final flurry of fruitfulness arrives on shop shelves.  Among the season’s last orders are some … Read more »