Sally Cameron A sculptured perfect tower of golden textured cake, dripping with strawberry conserve and oozing cream through the centre of two soft layers sandwiched together. A fleck or two of icing sugar and the cake is inviting prey for … Read more
What do wine buffs, surfers and the discerning Perth weekend crowd have in common? Largely their love of their own pristine backyard, the south – west region of Western Australia, stretching through wine country and tall forests all the way … Read more
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
Helen Jackson For some time now I have been in search of the “perfect” brownie recipe (seeking perfect recipes is a bit of a personality flaw) which all seems fine and easy except that what I think is perfect seems … 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
Helen Jackson With a passion for South East Asian food, a love of curries and aromatics, Thailand was the perfect choice for a family mid-winter escape. Despite the fact that our 3 lively children had never flown more than about … 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
For food lovers, a P&O Cruises gourmet food and wine cruise is a unique way to expand your culinary horizons. P&O is the best-known name in ocean cruising in this part of the world, and in the last three years … 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
While working in the kitchen it is critical to have good practical lighting to ensure that you, the cook, have the right environment to prepare meals for family and friends. Shadows and dull lighting can easily contribute to accidents and … Read more
In a world that seems to spin faster everyday there’s nothing better than coming home and enjoying time with your family in your own space.. In order to fully relax and do the things you enjoy while you’re at home … 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
