I have been experimenting with yuzu in the ktichen, thanks to my friends at nz yuzu who sent some my way.  The flavour is like a cross between grapefruit, lemon and mandarin.  It has a lovely aroma and it is prized for its juice and also zest.  While it is great on salmon and mixed through aioli, I made mine into delicious sweet curd which I then used on our new recipe for powder puffs.  They were meant to go into the freezer to be brought out at a suitable time.  Instead I ate them over a day or two.  eek.
Listeners to Magic Talk radio will find changes in programming.   I will keep you updated as I hear as to what next.
Happy Cooking!

Anyone who knows me knows how much I love to travel and it is at this time of year that the planning begins.  Usually I host one trip a year but this time I have agreed to two as the thought of adding in Croatia in September was too exciting to turn down.
Those who are spontaneous travellers can still join our Mexico trip at the end of April and A Taste of Croatia is also open for bookings.  Numbers are kept small and we always have an amazing time.
Listeners to the Home and Garden Show on Radio Live will find us now on Magic Talk Radio.  Tony has reclaimed his weekends so my partner is currently a work in progress.
Happy Cooking!

I am sure I’m not the only one delighting in the longer days, the new season asparagus and the start of the strawberry season.
A self confessed lizard, I recently spent a couple of weeks basking in the 40 C heat of Morocco – story to come very soon.  The trip was amazing, such an incredible country that exceeded my expectations in every way.  I was hosting a tour for World Expeditions, next up is Mexico late April 2019.  The itinerary looks amazing so be sure to take a look.
Happy Cooking!

It’s officially winter and most of us don’t need a calendar reminder on this one.
The casserole dish and stock pot have been brought out from the back of the pantry as we settle in for some cosy nights at home.
My winter (ish) escape this year is to Morocco and we still have spaces available if you would like to com too….  Message me and I will email you a copy of the itinerary and pricing.
Take a look at our fab new winter salad recipe, Roasted Cauliflower, Kumara, Rocket and Crunchy Barley.  I had barley cooked this way while in Mexico and just loved the nuttiness of it.
Happy Cooking!

I am super excited to be hosting another trip with World Expeditions and this time it is to Morocco.  I know the food and scenery will be incredible and with each of my 5 previous trips being a whole lot of fun, I know that this one will be the same.  For itinerary and prices check out Taste of Morocco with Helen Jackson.  We take a maximum of 16 people  which is I think a good fit.
With this heat ( long may it last) we have been living on quick easy recipes that don’t take too much cooking.  This Family Favourite Chicken Noodle Salad remains exactly that in these heat filled evenings.

Happy Cooking!

I for one am happy to send the end of 2017 as it did manage to send us a few curved balls.  Hoping for a better 2018 with more time to spend creating recipes and features here.
Our family are pretty excited about a much anticipated trip to Mexico in April, if anyone has been to the Tulum, Yucatan area then I would love to hear some tips and recommendations.
Meanwhile at home my garden is going crazy with the mixture of rain and heat.  The little gardens that NW supermarket gave out some months ago have kept us well stocked with courgettes and herbs plus plenty of borage and sunflowers for the birds and the bees.
Happy Cooking!

As we head towards the silly season I am reminded of the necessity of some good freezer meals for nights when the day has been busy or when half of the family are out at end of year functions for school and work.
Have you ever been to China?  I haven’t and have always wanted to so I’m hugely excited about the prospect of my next World Expeditions trip to China in May 2018.  The Great Wall has been a bucket list place to visit and of course the food will be sensational.  For more information check out Helen Jackson’s Culinary Food and Culture Tour Of China. We will of course have a great tour company on the ground with all the knowledge needed.
Happy Cooking!

Having just hosted a tour to Vietnam I feel inspired to add more Vietnamese dishes to our usual repertoire and realise that my little herb garden needs to at least double in size.
Fresh herbs are an integral part of meals and are used by the handful, fresh and delicious.
We will have some new recipes published as soon as I can pin down Liz for a day of photography.
Our trip was loads of fun, we had an amazing group and I am now in the process of deciding where to next year.  Mexico is looking likely and if you have any interest in looking at this then please do email me and I will be sure to keep you posted.
Happy Cooking!

The last month has been a reminder to me of the importance of good friends as I deal with concussion from a fall at home.
A family meal is such an incredible gift when the “cook” in the house is finding it difficult to rise from the sofa and the other half is trying to manage his day job and the kids activities.
Never underestimate the power of food and the sweet treats were pretty special too!
A friend brought around a container of Tan Square which went straight to the freezer before the kids saw it.  Each day I would enjoy an after lunch cup of tea and a piece of frozen tan square.
Nothing like a treat to restore the spirits.
Happy Cooking!

In trying to find something positive about this miserable weather I am enjoying seeing our newly planted rain lilies in flower and look forward to them spreading and forming a lovely carpet of white during wet times.
I am also watching the few plums on our young Luisa tree ripen, Luisa is the perfect plum as seems to ripen around about now when we are definitely back from any holidays so don’t just grow them for the birds to enjoy.
Despite the storms it is lovely to be picking fresh basil, courgettes and beetroot from the garden and buying coconut ice peaches at the green grocer!

Wishing you all a very merry Christmas and a festive new year.
Thanks so much for your support over the year and for many of you for the past 18 years – can you believe it?
While I will be having a few weeks of relaxation January is already filling up with my lovely step daughter’s 21st to cook for as well as a week spent cooking at rowing camp.
I am sure there will be time though for some new recipes and features so keep an eye out here.
Take care and enjoy some peace this summer (or winter as it may be).
Happy Cooking!

I am hugely excited by my next Taste Of trip with World Expeditions to Vietnam, leaving end of April 2017.  This is completely hot off the press although judging by the number of emails flying around I get the feeling that it may fill quickly.
Our previous trips have been so much fun and I am sure this one will be too, the price is reasonable and Air NZ currently has Asia on sale….  tempted?
On a local note, it is so lovely to have fresh asparagus on a daily basis, quality local avocados, very early strawberries and imported pomegranates to brighten our food.
Happy Cooking.

I am easing my way back into working life after a two glorious weeks hosting a tour in Sri Lanka with World Expeditions.
We had a wonderful time and over the next week or so I will be popping travel photos, words and some little videos around foodlovers.
First up is a lttle blog Fishing in Sri Lanka, being an island, fish of course is a staple in Sri Lankan cuisine and watching the fish being hauled into shore is simply amazing.  A delicious fish curry recipe from Kit Perera compliments the images along with coconut sambal.  A coconut grater was one of my few purchases while away so be ready for loads of coconut recipes!
Happy Cooking!

The shortest day may be behind us but the coldest surely cannot be and we are working on some new winter warming recipes.
Around the shortest day many of us get the urge to indulge in extra treats and for me it has to be our homemade Bounty Bars that while certainly not health food, they do have less sugar than many.   Our teenager seems to make a constant supply and it is my mid-afternoon go to treat.
While curries come from tropical climates it is in mid-winter that I really embrace being warmed from the inside and Yellow Chicken Curry is a firm family favourite.
Happy Cooking!