Virgil Evetts I’ve always been fond of useless information- especially if it’s in anyway food related. In my previous life as a museum educator, such miscellany was an essential tool of the trade. Compelling little bytes of knowledge that could be regurgitated … Read more
Summerfields. There is very little confusion about standard cumin – cumin is cumin. Black cumin is much more complicated. Standard cumin is the dried fruits of the plant cuminum cyminum. It is used in many cuisines. We use it a … Read more
Janet Chang It’s definitely getting colder in New Zealand as Winter is not too far away. Colder weather means soups and casseroles which can take a bit more time to make. But as I don’t like to spend hours in … Read more
My cousin Rozanne from France, a highly qualified chef, has been staying with us for the past fortnight. I’ve had a lesson in how to make puff pastry using Lurpak butter and somehow my rolling technique does not meet the … Read more
Helen Jackson Apples and autumn go together, while the apple season starts in January it is autumn when they really come into their own once the stonefruit and berries have finished.All apples have their merits, the first of the season galas, warm … Read more
Virgil Evetts When I was a kid I always regretted watching “making of…” TV specials – rather than helping to build my excitement about the film in question they just ruined the magic for me. Similarly (sort of) I find some of … Read more
Virgil Evetts Why can’t everybody behave like me in restaurants? I eat out reasonably often, and while the service in local eateries is certainly on the up and up, the general deportment of the kiwi diner is most certainly … Read more
Virgil Evetts So much fuss is made over Summer in food circles, but essentially it’s all just spin. Sure, the season starts with some rather good berries, offers up some fetching salad greens and some splendidly sanguine tomatoes along the … Read more
