Sunday Best-Rules of Roasting By Michal Haines The classic New Zealand Sunday roast is a tried and true tradition. I recently did a wee poll at work and found, quite to my surprise, the traditional Sunday roast is still going … Read more
Virgil Evetts When you start to unravel the ethics of eating, it rapidly becomes impossible to exist with a clean conscience. Take chocolate for example – amazing stuff, I love it to bits. But the closer you look, the more … Read more
Virgil Evetts I’ve been thinking about the term ‘peasant food’ lately. It’s become such a clichéd part of the western food lexicon. We use it to describe anything vaguely rustic and it makes us think of crumbling Tuscan farm houses, … Read more
Virgil Evetts I’m a bit lily-livered when it comes to deep-frying. I used to own a bench-top deep fryer, which makes the process pretty fool [ergo flame] proof, but I got sick of cleaning the perpetually greasy thing and hated … Read more
Virgil Evetts It’s true that the food garden is a mostly lifeless, dreary, place in winter, but a little sunshine can be found in the form of citrus. While I sometime curse the lack of local limes and their kin … Read more
Virgil Evetts Consider this a little post script, if you will to my rather well trodden entry a few posting back on Marmite Vs Vegemite. As I mentioned in the course of the feedback, I happen to own a marmite- … Read more
Virgil Evetts Thanks to a weekend of truly foul Auckland weather, involving all day fog on Saturday followed by an all day deluge on Sunday, I had little to do but think about food. Not that the weather really changes … Read more
Virgil Evetts How many times have you heard it? Usually from the young and fervent, or the bored and vapid: ‘this book changed my life!’ I tend to stop listening at about that point, because what follows is usually a … Read more
Virgil Evetts It was nice to see that of the 85 local personalities who made it on to the 2009 Reader’s Digest New Zealand’s Most Trusted list are 2 Queens of the culinary world- Alison Holst at number 11 and … Read more
Virgil Evetts Nothing quite so disagreeable as durian or vote splitting as the great yeast spread debate for this posting. Just a quick and easy meal I threw together the other night and rather enjoyed. I thought you might too. … Read more
Virgil Evetts Anyone with a taste for the truly exotic should head down to their nearest Asian fruiterer. Hot on the heel of my article last week about tropical fruit, the very first [ever] shipment of whole fresh durian has … Read more
Virgil Evetts The news that Kraft are launching a new smoother and as yet unnamed version of Vegemite reminded me more than a little of the Coca Cola corporation’s ill fated and patently ill advised New Coke embarrassment of the … Read more
Virgil Evetts I can think of few harsher deals in life than a nut allergy: I eat so many nuts, in so many ways, that the thought of being unable to indulge is enough to make anaphylactic shock seem like … Read more
By Michal Haines Beans have a long history throughout the world. An excellent source of protein and fibre they were great for those of humble means. Poor man’s food, they grew wild in some cases and could be gathered, dried … Read more
