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
Cooking with Chocolate For those that love chocolate there is hardly ever a dessert decision to be made – chocolate wins every time. At this time of year I tend to look for warm puddings such as chocolate self saucing … Read more
Roast Beef – Alison McKee It can be daunting, even for experienced cooks, to ‘turn out’ the perfect Roast Beef as everyone has an opinion on the correct degree of ‘doneness.’ I like my beef to be rare – medium … Read more
It’s A Bloody Pleasure! Virgil Evetts We’re fickle, delusional creatures us humans. We like to tell ourselves that we’re risk takers, adventurers, masters of all we survey. But you only have to look at how safely most of us eat … Read more
Reluctant Barley Risotto – Virgil Evetts I’m a bit slow off the mark when it comes to fad foods. Every year a clutch of new gimmick ingredients and dishes spread through menus and magazines [beetroot and goat-cheese tart anyone?] like … Read more
Soup must be one of man’s oldest foods since it would have been discovered at the same time as boiling was used as a method for cooking. I love the versatility of soup – it can be thin, thick, smooth … Read more
