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
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
Around the world in 80 Hejs – My ongoing world tour of Swedish fast food–joints Virgil Evetts I’ve just returned from Thailand and Malaysia, both homes to a wealth of wonderful, exciting foods. So how is it that instead of … Read more
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 – 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 – 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
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 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
Roast Chicken for Dad Alison Mckee Growing up, a roast chicken for dinner was a treat for my family. As kids we all had a favourite part of the bird – no wings for me – and squabbled over the … Read more
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
