Virgil Evetts December is a huge month on the seasonal food calendar, as far as prices are concerned anyway. Growers of premium produce, such as cherries and various succulent berry fruits, work hard to deliver the lion’s share of their … Read more
Virgil Evetts In Season is a new monthly feature, bringing you up to date with the best of local and imported seasonal produce available in the coming month. In Season will be an evolving feature, so we invite your feedback … Read more
Virgil Evetts When I was small, my mother took a part-time job packing herbs for what was at the time New Zealand’s only boutique herb (and spice) importer, Ma Hellion. The shop was close to my school, so I’d often … Read more
Virgil Evetts This week, after many months of quiet anticipation, I reaped the first luscious rewards of my life as an urban beekeeper – a staggering 10 litres of perfect golden honey. And I’m told this is a very modest … Read more
Virgil Evetts How can John Lennon be 70? Well he can’t be, obviously, but it is at least 70 years since he was born. Maybe it’s because he will forever be frozen as performer in his prime that I find … Read more
Virgil Evetts With the season now lurching towards summer, it’s time to give some thought to the annual backyard tomato crop. Tomatoes are hands-down the number one summer food crop in New Zealand gardens. They are grown not just for … Read more
Virgil Evetts Cane sugar is one of the most widely used ingredients in our pantries today. Its popularity and use is pan-cultural and it ranks as one of the most important tradable commodities on the planet. We stir it into … Read more
I thought there must be a pricing error when I buy an enormous stem of bananas for $6 – there are close to 100 bananas in varying greenish hues with some faintly yellow. I struggle to our little soft … Read more
Virgil Evetts Chocolate. Cake. Two words with such a natural affinity for each other, they almost roll of the tongue as one. Though there are many, many different types of cake in the world, in the end there is really only … Read more
Virgil Evetts Recently, when I asked Foodlovers readers about their takeaway favourites (and secret shame! how low do you go?) a common theme that emerged was a collective fondness for the flavours of India (and South East Asia), but a preference, … Read more
Virgil Evetts I’m a cook, DEFINITELY not a chef, and barely or at least very reluctantly a baker. It’s not that I can’t bake, I can hold my own given a bit of persuasion and arm twisting, but I’ve … Read more
Virgil Evetts I’ve always been fond of useless information- especially if it’s in anyway food related. In my previous life as a museum educator, such miscellany was an essential tool of the trade. Compelling little bytes of knowledge that could be regurgitated … Read more
The KL wet markets are amazing with an abundance of tropical fruits, herbs and vegetables. I buy myself a sizeable bag of mangosteen, learn how to succesfully open them and then trawl through the 30 degree morning peeling off snow white … Read more
