Virgil Evetts …Or so says a rather pervy old Malay saying about the apparent aphrodisiac properties of the world’s most polarising fruit. Well, the durian are down right now (meaning it’s Durian season in South East Asia) and my sarong … Read more
Virgil Evetts I’m breaking with convention this week. No more seasonality. Enough already. I know it’s bitterly cold out, but there’s only so much slow cooking I can handle. I don’t like winter, not one bit, and over exposure to slow-cooked stew-y things … Read more
Virgil Evetts Let’s be honest now, nothing ever really happens in New Zealand, so the most trivial things attract media attention. Remember how long that escaped otter led the evening news? Last week saw another instalment of that perennial favourite … Read more
Virgil Evetts Is it terribly un-Kiwi of me to admit that I can’t stand oysters? The way they smell, they way they taste, the way they slither down your throat with slug-like viscosity… my stomach heaves. I’m not much moved … Read more
Debbie Byrom Seems to me the Sav has had its day. We’ve been drinking Sauvignon Blanc like it’s going out of fashion for the last 10 years or so, and now, well now it is going out of fashion. While … Read more
Virgil Evetts It might seem a funny time of year to be talking about preserving sweet peppers, but it’s been such a strange season. My plants (Spanish Pequillo) gave up what will probably be their last major crop for the … Read more
Virgil Evetts In terms of food fashion, this article is probably about 20 years too late. Tiramisu has long since passed from being the darling of the supper club set to mainstream world domination. Few chefs in high-end eateries would … Read more
Virgil Evetts Where would I be if it weren’t for Elizabeth David? She nurtured and coddled my love of great food from beyond the grave and across time. She figuratively led me by the hand as I tried so many … Read more
Virgil Evetts We’ve finally past that much-anticipated seasonal tipping point, the winter solstice, meaning the days will start to draw out again. And somewhere down the track – well alright, quite a long way down the track – the nation’s … Read more
Virgil Evetts When I was a pup, biscuits were mostly regarded as a treat food for children. At least that was my self-serving perception. There always seemed to be a packet of shrewsberries, digestives or their various average kin in the … Read more
Virgil Evetts I’ve learnt to ignore guide books when it comes to eating out abroad. They date quickly and I suspect kick-backs are often involved. A more reliable method is to stalk the average Joe and Josephine on the street. … Read more
