Savoury Biscuits Text by Tammy McLeod When we think of baking and filling the tins, it is usually sweet biscuits, cakes and slices which spring to mind. However, home made savoury biscuits and crackers are so delicious and so easy … Read more
The Art of Blending Alison McKee In the late 18th century French nobleman Marquis d’Albignic, impoverished by the French Revolution and exiled in London, supported himself by making the rounds of grand dinner parties mixing salad dressings. D’Albignic became an … Read more
Such a perfect day [I’m glad I spent it with food] Virgil Evetts Last Friday was my annual salami day. This is a private culinary conceit I observe every year. I take the day off work [I get a perverse … Read more
Cooking with Rhubarb – Lynley Ruck I’m a fool for good old rhubarb. It is not until November that fresh summer fruit begins to appear, local apples are past their best, it is way too early for decent plums and … Read more
Regardless of my age or where I am, whitebait always takes me back to being a child in Hokitika. There, for the months of September and October, dad’s and grandads dotted the streets, cycling or driving down to the river armed … Read more
Old Fashioned Sweethearts Lynley Ruck Some of our very first kitchen experiences were often at the knees of wonderful wise folk who seemed to be able to conjure cakes and slices from fresh eggs, a whiff of vanilla or the … Read more
10 things I ate about you A short guide to the worlds sexiest food – Virgil Evetts Can food be sexy? I think it can. I don’t mean in some in some icky, ‘9 ½ Weeks’ sort of way, nor … Read more
As each season arrives there is a huge pleasure that comes with the firsts of everything, whether it be daffodils, asparagus, lambs or in this case picnics. Last weekend had its bumps, our 4 very active and strong minded children … Read more
Creamy Desserts Tammy McLeod It really does feel like spring has sprung and with the lighter evenings and warmer days comes a longing for fresher, lighter desserts – desserts which complement the other tastes of spring (lamb, asparagus and strawberries) … Read more
Making Mustard – Alison McKee Revealing the contents of your pantry is the same vain as unpacking your handbag in public. I feel I need to justify why I have wholegrain mustard, Dijon mustard, Coleman’s mustard power, sun-dried tomato mustard, … Read more
“When the moon hits your eye, like a big pizza pie…..that’s amore….” Lynley Ruck When Spring has really sprung, I get all Italian on the family. They know to run with this, as it means that the quantity of quality … Read more
Colonel Virgils Fried Chicken So KFC got free-global advertising this week, with the apparently news-worthy revelation that the Colonels original hand written recipe for the secret pleasure of millions has been moved from its strong hold for the first time … Read more
Light ‘n’ Tasty – Lynly Ruck As spring is here, my thoughts turn to lightening up the fare at dinner time. I am nearly done with the slow-cooked heavy comfort food of the wet dreary months just past and I … Read more
Years ago I gave up on Thai fish cakes wondered why anyone would waste their time eating anything with a texture akin to rubber. The Thai fish cakes in question were served at Thai restaurants or ordered as takeaways. What … Read more
