Indian Food – Lynley Ruck Describing “Indian” food is like describing “Italian” food, you don’t. Indian cuisine reflects the many diverse geographical regions, cultural and religious beliefs with each offering various tastes, textures and aromas. The combination of fresh … Read more
Unbaked Slices – Tammy McLeod Unbaked slices are one of the easiest things to make but can look the fanciest depending on how you present them. They can be made anywhere, anytime and with the most rudimentary of cooking equipment – all … Read more
Up until a month ago I have always cooked lamb shanks in my Le Creuset as a braise and have always been happy with the result. The shanks were always dusted with seasoned flour and then browned in oil in … Read more
Of cabbages and other things… Alison McKee Winter is a feast for those who like to eat their greens – especially leafy greens melted into hearty soups such as Minestrone. Curly Kale belongs to the Brassica family and is sometimes … Read more
Sweet Loaves – Tammy McLeod In my view, loaves are an under-estimated baked item. Loaves are quick and easy to make, very versatile and the mixture is forgiving – you don’t have to be too gentle when mixing up a … Read more
Alison McKee Veal was not included in my mother’s repertoire of dishes. It must have been widely available, despite it being unheard of in our house, as many early community cookbooks from the first half of the twentieth century and … Read more
The past weekend has seen loads of snow falling around the country and although it would sound ridiculous to claim that Auckland was freezing it was certainly cool enough for some good old fashioned comfort food. Vegetable soup is one … Read more
Boiled Eggs with Soldiers – Alison Mckee Be it fish pie or bread and butter pudding ‘comfort’ or ‘nursery’ food is constantly being reinvented and always fashionable. Soft-boiled or runny ‘Egg and Soldiers’ is just one of those dishes that, … Read more
Roast Game Birds with Rosehip and Apple Jelly – Alison McKee Between the 13th century and the French Revolution thousands of colombiers or pigeonniers were built in France. The right to own pigeons was a great sign of status and … Read more
I know being a semi proffessional cook that I should have a good selection of quality knives kept in a good condition but to be honest mine are anything but! Everytime I do a photo shoot my stylist reminds me just how … Read more
Last Friday I flew to Wellington to be a judge at the inaugural Lesnies 100% New Zealand Bacon Competition. The criteria for entry was that the bacon be New Zealand Pork. While this may seem logical unfortunately it did prohibit some of … Read more
Puddings Back in Style – Tammy McLeodWhen it comes to something sweet to eat after a meal in winter, the word pudding conjures up delicious, hot, tummy filling food. As children we had pudding with dinner most nights – more … Read more
Jemima was 5 on Monday and as usual we had a rather large party for her friends, siblings and parents on the Sunday afternoon. For the first few birthday parties I served loads of sweets and treats and shrugged that … Read more
Yesterday I had the privelege of attending a lunch at Soul in Auckland where Michael Pollan was guest speaker. I have previously read his book The Omnivore’s Dilemma which was incredibly thought provoking and I have just started his latest … Read more
