NZ’s award-winning maker of artisan pâté and seafood mousse, Genevieve Knights, has introduced the country’s first range of chilled dressings and vinaigrettes – after three years in the making! Genevieve is a qualified chef, food writer and food photographer … Read more
Marcel’s Tandums are a food category first, an original product that prior to 2014 had not been made and sold anywhere in the world! Marcel’s Tandums are an irresistibly fluffy indulgence with a flavoured and creamy mascarpone filling. Each Tandum … Read more
Bread and butter just got a whole lot better Unable to find the perfect bread for his award-winning butter, Lewis Road Creamery founder Peter Cullinane decided to try to create his own. Available in select stores from this week, the … Read more
The statistics are horrifying, while millions in the world starve, here in the Western world it is estimated that 30-40% of all food produced is thrown out.
“Hello, where are you from?” “New Zealand.” “Ahh Daniel Vettori, he is a very good cricket player.” This conversation happened more times than you might imagine on my recent trip to Sri Lanka. Cricket is the universal language here and … Read more
Asparagus season is here and we have a list of fabulous recipes to help you make the most from your green jeweled stems. Foodlovers by Helen Jackson Read more
After 2 glorious weeks in Sri Lanka it is taking a while to come back down to daily routines. Amazing how quickly one can get used to having their morning omelette cooked to order and an amazing array of delicious … Read more
With the chill of winter a bowl of hot nourishing soup can be just the thing for warming body, mind and soul. Soup is of course easy to make and many can be created without a recipe using the contents … Read more
Chicken recipes are always a favourite and made more so when you use a good free range chicken such as Rangitikei. Aside from the free range status, we choose Rangitikei in our house for its superior flavour and texture. … Read more
Brillat-Savarin called truffles “the diamond of the kitchen” and not too many years ago the chance for New Zealanders to taste fresh truffle was essentially reserved for international travellers with fat wallets. While the fat wallet is still needed if you … Read more
