Recipes for success from best selling, multi award-winning cookbook author and syndicated newspaper columnist,

Jan Bilton

Let me share with you the pleasures and experience gained through a lifetime of working in the world of food. Author of 27 cookbooks, including the best-selling New Zealand Kiwifruit Cookbook (140,000 copies sold internationally) and Marlborough on the Menu (winner of Le Cordon Bleu World Food Media Awards 2010 for Best Food/Wine Guide); food and lifestyle magazine editor (Living Today, The Foodtown Magazine); syndicated columnist, travel writer, restaurant owner — and home cook.

My Mantra is: Real Food for Real People. Please join me for a taste.

Recipes, Wines and Restaurants

RICE REWARDS

As the Chinese proverb goes ‘The smartest housewife cannot cook a meal without rice.’ And over half the world’s population agree — rice is their staple food and an essential meal maker. InRead more

SUPER BOWLS

Soup is the food that suits all seasons — especially winter. This most versatile of all dishes is deservedly a universal favourite with virtually every culture having their own unique version —Read more

MUM’S THE W0RD

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VEGGIE VARIETY ACTS

According to American humourist Fran Lebowitz ‘Vegetables are interesting but lack a sense of purpose when unaccompanied by a good cut of meat.’ An amusing quip but only partially true. WhileRead more

PEAR POWER

Pears — with their delicate  flavour— are one of the world’s oldest cultivated fruits. In 5,000 BC, Feng Li, a Chinese diplomat, first grafted pears for the commercial market. In The Odyssey,Read more

EASTER ENTERTAINERS

Around the world, Easter is a time when traditional treats take pride of place on the menu. Dried fruits and nuts feature in numerous Easter bakes. Hot Cross Buns, generally considered an EnglishRead more

Women in the Wine Industry - Rosie Menzies

Winemaker | Carrick | Central Otago Growing up in Central Hawke’s Bay, Rosie wanted to work with animals and become a Veterinarian. After not getting into the required programme at University, RoRead more

OF THE ESSENCE

Vanilla can add umami (Japanese for savoury deliciousness — the fifth basic taste alongside sweet, sour, bitter and salty) to many dishes. It is produced from a variety of orchid that flourishes inRead more

MEXICAN ON THE MENU

They are meals with real family appeal. Finger lickin’ good, fill-your-own fun south of the border style. Flour tortillas are the bread of Mexico and are perfect for wrapping around fillings. If tRead more

CORN AND CUKES

Trivia quiz time! How many kernels does the average corn cob have? Apparently, 800 arranged in 16 rows. I was given this information by an enthusiastic grower but haven’t had the time — nor theRead more

CHEERS TO COOKING

Wine is the elixir that can remedy many a cooking problem — besides providing a pleasurable sip while you’re preparing dinner. As a marinade, wine softens the tissue of tougher cuts of meat.Read more

LOAFING ABOUT

Apparently, many Kiwis decided to accept lockdown — albeit reluctantly — and simply ‘loaf about’. The increase in loaf pan sales indicates a new found taste around the country for makingRead more

RECIPE COLLECTION

Enjoy the online recipe library. Recipes and photos by food writer Jan Bilton.

View Recipes

LATEST COOKBOOKS

Celebrate Marlborough Sauvignon Blanc. From the team that brought you Marlborough on the Menu, Winner 2010 Le Cordon Bleu World Food Media Award for Best Food/Wine Guide. Read More

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