Balsamic Vinegar Uses

Balsamic Vinegar Uses

Balsamic Vinegar – Alison McKee Balsamic vinegar is the aristocrat of vinegars. Unlike other vinegars made from sour wine balsamic vinegar is produced from must, freshly pressed grape juice, which is boiled and reduced concentrating the sugars before aging in … Read more »

Cooking Leeks

Cooking Leeks

Leeks – Alison McKee Leeks have a great affinity with potatoes and many traditional dishes such as Scottish Cockie Leekie soup and the Welsh Cawl Cennin are based on broths containing leek and potato. The secret to making a tasty … Read more »

Chicken and Beef Stock

Chicken and Beef Stock

Last week on the Radio Live kitchen and Garden show Hester Guy and I discussed the merits of a good homemade stock and how we make them.Good stock is the basis to a well flavoured dish, if you use inferior … Read more »

Hainanese Chicken Rice

Hainanese Chicken Rice

Hainanese Chicken Rice with thanks to Keanu Reeves Virgil Evetts   So it’s not exactly high-art, but The Matrix isn’t a bad film as far as disposable fluff goes. At the very least its a fun couple of hours, crammed … Read more »

Quick and Easy Pad Thai

Quick and Easy Pad Thai

A couple of weeks ago we had the parents of Daisy’s year 2 class to dinner.Often the working parent/s doesn’t get to meet the adults attached to the little people who come to play and we thought it would be a … Read more »

Slow Cooking Meat

Slow Cooking Meat

Braising or Stewing?  Alison McKee It can be a little confusing defining the culinary terms Braising, Stewing, Casseroling, Pot Roasting and Hot Pot. However, what they all have in common is long slow cooking in liquid making them perfect rich … Read more »

Indian Curry Cooking

Indian Curry Cooking

  Indian Food – Lynley Ruck Describing “Indian” food is like describing “Italian” food, you don’t. Indian cuisine reflects the many diverse geographical regions, cultural and religious beliefs with each offering various tastes, textures and aromas. The combination of fresh … Read more »

Unbaked Slices

Unbaked Slices

Unbaked Slices – Tammy McLeod  Unbaked slices are one of the easiest things to make but can look the fanciest depending on how you present them. They can be made anywhere, anytime and with the most rudimentary of cooking equipment – all … Read more »

Lamb Shanks

Lamb Shanks

Up until a month ago I have always cooked lamb shanks in my Le Creuset as a braise and have always been happy with the result. The shanks were always dusted with seasoned flour and then browned in oil in … Read more »

Winter Vegetables

Winter Vegetables

Of cabbages and other things…   Alison McKee Winter is a feast for those who like to eat their greens – especially leafy greens melted into hearty soups such as Minestrone. Curly Kale belongs to the Brassica family and is sometimes … Read more »

A Sweet Loaf

A Sweet Loaf

Sweet Loaves – Tammy McLeod In my view, loaves are an under-estimated baked item. Loaves are quick and easy to make, very versatile and the mixture is forgiving – you don’t have to be too gentle when mixing up a … Read more »

Cooking Veal

Cooking Veal

 Alison McKee Veal was not included in my mother’s repertoire of dishes. It must have been widely available, despite it being unheard of in our house, as many early community cookbooks from the first half of the twentieth century and … Read more »

Vegetable Soup

Vegetable Soup

The past weekend has seen loads of snow falling around the country and although it would sound ridiculous to claim that Auckland was freezing it was certainly cool enough for some good old fashioned comfort food. Vegetable soup is one … Read more »