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
Ingredients 6-8 anchovy fillets 3/4 cup Kalamata olives pitted 150g softened butter Brandy
Fresh, cold-pressed extra virgin olive oil from the stony soils of Martinborough. Wairarapa Gold Award Winners 2003.
Te Arai Olive Estate produces premium single estate extra virgin olive oil in Mangawhai, Northland. Frantoio, Koroneiki & Leccino cultivars create a fragrant, fruity, balanced oil.
Blumenfeld is New Zealands premier extra virgin olive oil. Produced from the fruit of selected olive groves in Marlborough and other regions of New Zealand. Winner of the Supreme International Award at the prestigious LA County Fare Wine and Oils … Read more
Virgil Evetts Since my recent foray into deep-frying, I’ve been giving a lot of thought to the many oils we use in the kitchen. At any one time I have at least 4 or 5 different types of oil in … Read more
