Recipes for success from best selling, 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

TASTY TRENDS

So what’s happening with food trends overseas? My foodie friends in the UK tend to agree on one thing — plant-based meals are certainly on the up. Vegetarian and vegan meals are becomingRead more

THE TASTE OF PASSION

Passionfruit were first discovered around 1700 in the jungles of Brazil by a Jesuit priest. They were named the ‘Passion of Christ’ because the plant’s flower resembled religious symbols.  AnRead more

Beer Essentials

There’s nothing like a long, cool beer for quenching the thirst during summer. But beer can also be eaten. It’s a great flavour enhancer for many dishes including marinades, stews, breads andRead more

LUNCH MUNCH

The school lunch challenge is never-ending. Trying to overcome dislikes and cater for constantly changing wants, requires planning. Lunches require protein to curb hunger pangs, the vitamins andRead more

VEG WITH VIM

Summer is the season to enjoy guilt-free, colourful, healthy vegetables.  Beetroot has made a comeback and is often a main ingredient in restaurant dishes. The dark red variety is still popular butRead more

Takapoto — Trophy Winner

In 2017 and 2018 Karapiro winemaker Andy Anderson won the New Zealand Wine Producer of the Year at London’s prestigious International Wine and Spirit Competition. He was also awarded the World’sRead more

PORK PLEASERS

For the Chinese, the fifth of February was the beginning of a new lunar year — the Year of the Pig or boar. The Chinese calendar begins on the second new moon after the northern hemisphere winterRead more

VIVA VALENTINE’S DAY

As the American poet and essayist Ralph Waldo Emerson put it "All mankind loves a lover." And Valentine’s Day (14 February) is the recognized time to send special greetings to a sweetheart usually Read more

CAPSICUM DELIGHTS

Capsicums are the taste of colour. They originated in South America and in 1585 were taken to Hungary where the red variety became synonymous with Hungarian cooking — in the form of paprika. Read more

SNAZZY SUMMER SCHNITZELS

In the 70s, Wiener schnitzel was a popular meal-in-a-minute — paper-thin veal dipped in seasoned flour, beaten egg and breadcrumbs, then quickly fried on each side and served with wedges of lemon aRead more

STONE FRUIT SUMMER

Yum! It is the season of the plum. And our local trees are laden with tempting red fruits. However, I’ll have to wait a little longer for my favourite greengage plums. There is much controversyRead more

SOUR IS SUPER

Fermented foods are increasing in popularity and availability — all in the name of good health. They can aid digestion and help with other health issues.  Historically foods were fermented as aRead more
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RECIPE COLLECTION

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

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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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