Why Anchovies Matter
Virgil Evetts Pity the poor anchovies. In the minds of many they’re a thing of derision: too fishy, too salty, too pungent and rank. But the joke of it is that even the most committed anchovophobes wolf them down … Read more
Features
Tofu, Tempeh & Sicilian Dried Zucchini
Virgil Evetts I have little time for substitutes. Sure if there’s a war on or something, but otherwise, no thanks. If you don’t mind, I’ll stick with real cream, real sugar, real meat. Substitution is just another kind of … Read more
Carrot Cake, Pumpkin Pie & More…
Virgil Evetts For the most part, I believe that everything has its place in the kitchen and on the palate, and I’m not a great fan of shaking up these hierarchies. Across our many diverse food cultures we’ve spent thousands … Read more
Foodlovers In Season: March/April
Virgil Evetts Autumn proper is just about upon us. Mellow fruitfulness abounds, daylight saving has nearly danced its final flourish, and the leaves are all a-blushing. Sitting snugly between parched summer and dreary, dank winter, mid-autumn is peak season for … Read more
Swedish Rye Bread
Virgil Evetts I used to view rye breads with deep suspicion. They belonged, I thought, to that smug family of foods designed to bring good health through bowel scouring and doer dullness. Well, I hadn’t reckoned on the baking skills … Read more
Kangaroo Island and Tasmania Fare
There’s nothing like Australia! This month’s travel section is full of sights and tastes from destinations all around Australia, after all ‘there’s nothing like Australia’. There’s also some great prizes up for grabs. Kiwis love holidaying in Australia more than … Read more
Jam, Jelly & All The Rest…
Virgil Evetts Along with cooler, clearer days and nights, autumn also brings with it the year’s greatest avalanche of produce. Eagerly anticipated fruit of every kind overwhelms our appetites and overflows our fruit bowls. But it doesn’t last long. Soon … Read more
Salmon Sycophancy
Virgil Evetts We have a back-to-front way of looking at our seafood these days: salmon – flavoursome, farmed and fairly priced – is still viewed as a luxury product, while wild-caught snapper remains the stuff of ho-hum ( if extravagantly … Read more
Know your Ice Creams
Virgil Evetts Legend has it that Marco Polo brought the first ice cream recipe back to Europe after his lengthy jaunt on the far side of the great wall, but he needn’t have bothered, because it was already there
Heavenly Blood Oranges!
Virgil Evetts I’m always a bit iffy about singing the praises of imported produce, especially when it’s something we could be growing locally. But some things are just too good to forsake on principle. Californian blood oranges are once again … Read more
In Season: February
Virgil Evetts Once again we’re in the grip of high summer, that oppressive, impossibly hot and sticky time of year that can drive one to harbour shameful yearnings for the bleak midwinter. Or is that just me?
Hong Kong
While many of us are complaining about the heat and humidity that is currently wafting over New Zealand I for one am as happy as can be and as I sit in my overly hot study I reminisce on a … Read more
Summer Entertaining
Virgil Evetts Summer entertaining can be both a joy and curse. The long, languid days and fine weather (recent episodes notwithstanding) are perfect for kicking back on the deck with good friends, great food and fine wine; but perversely it’s … Read more
What is a Curry?
Ray Street Just to clarify, I’m not talking about where the word came from. You can read lots about the word “curry” coming from kari and it means gravy or sauce. But that’s not the purpose of this blog. What … Read more
