Soup Yourself
Virgil Evetts There is plenty to dislike about winter – the rain, the cold, the gloomy grey skies – but it does bring out the best in those of us of a food-centric disposition. While others spend the winter in … Read more
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“It’s Complicated” Chocolate Croissant
Apple and Feijoa Crumble
Comfort Food
Debbie Byrom Last night the oil heater had to be creakily wheeled out from under the house, filling the house with that concerning burnt dust smell of appliances that have been lying dormant. A whole day had past, I … Read more
Portuguese Custard Tarts – Helen
Let them eat (chocolate) cake
Virgil Evetts Chocolate. Cake. Two words with such a natural affinity for each other, they almost roll of the tongue as one. Though there are many, many different types of cake in the world, in the end there is really only … Read more
Cat Food-How bad can it be?
Virgil Evetts I once met a man who from time to time ate cat food. He was neither crazy (well, not dangerously so) nor destitute, he just liked the flavour of a certain brand of cat-sardines better than their pricier … Read more
Crockpot Rant….
Lois Davey I’m getting to be what some might call a bit of a cranky old crock who’s going to pot so guess what I want to rant about … that’s right:crockpots. Crockpot recipe cookbooks to be precise. I’ve just … Read more
Creamy Mashed Swede
Janet Chang I recently discovered swedes at my local green grocer. I believe they are called rutabagas in America, but I don’t recall ever seeing it there. They seem to be more commonly available in New Zealand and I can’t … Read more
Good things take time
Debbie Byrom I am slow. Almost slow beyond belief except that this is quite clearly backed up by evidence in multiple forms. Exhibit A – I initially offered to write some blog postings for foodlovers earlier in the year … Read more
What the hell is “chicken fried steak?”
Summerfields It sounds weird and just plain wrong. Chicken and steak are two different things, and shouldn’t really be combined. The suspicion and weirdness are only enhanced when you throw the words “American” and “deep-fried” in there as well [shudder]. … Read more
Pavlova (with all ingredients mixed from the start)
The Indian Winter
Virgil Evetts Recently, when I asked Foodlovers readers about their takeaway favourites (and secret shame! how low do you go?) a common theme that emerged was a collective fondness for the flavours of India (and South East Asia), but a preference, … Read more
