Making Mustard

Making Mustard

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 »

The Colonels Fried Chicken

The Colonels Fried Chicken

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 and Tasty Recipes

Light and Tasty Recipes

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 »

Tasty Thai Fish Cakes

Tasty Thai Fish Cakes

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 »

Sauce Recipes

Sauce Recipes

Sauces Alison Mckee Of all the traditional sauces re-classified at the beginning of the twentieth century as Grand Sauces or Mother Sauces the three that remain in common use today are Tomato Sauce, Hollandaise Sauce and Béchamel or white sauce … Read more »

The Demise of the Dinner Party

The Demise of the Dinner Party

The napkins are nicely folded in the cupboard, as is the tablecloth and the silver gets polished periodically. I think they came out last Christmas but maybe not – even then we did it casual. Has the dinner party really … Read more »

Roasting Vegetables and Fruit

Roasting Vegetables and Fruit

Roasting Vegetables and Fruit – Lynley Ruck Many new arrivals to the shores of Aotearoa will ask, ‘what is a traditional New Zealand meal?’ Oftentimes the reply will be Roast (lamb, beef, chicken…) that is, the slow roasting of a … Read more »

Pie Making

Pie Making

Pie Making – Alison McKee Sing a song of sixpence, pocket full of rye, Four and twenty blackbirds, baked in a pie… Pies, for obvious reasons, were originally called ‘coffyns’ or ‘coffins.’ Savoury spiced meat fillings and sauce that were … Read more »

Pasta with Broccoli

Pasta with Broccoli

With current research telling us that certain fruits and vegetables can prevent cancer, aging and many other ailments then it makes sense to eat more of them. For generations NZ mums have coerced, bribed and threatened children to eat their … Read more »

Of Pasta and Pasta Sauce

Of Pasta and Pasta Sauce

Of Prostitutes and Pasta sauce – Virgil Evetts   You people make me sick! Well some of you do anyway. Ok, so maybe not sick, but slightly seedy with disappointment at the very least.  I’m referring to those amongst you who … Read more »

Baking with Lemon and Limes

Baking with Lemon and Limes

  Baking with Citrus – Tammy McLeod Lemon and lime flavoured baked goods are always warmly received. Tangy citrus flavours are a delicious contrast to the sweetness of a cake or slice. It is the rare person who turns down … Read more »