One of the most appealing aromas for me is that of biscuits baking. It was often an enticing greeting when, as a child, I arrived home from school. But it is highly unlikely that this little welcome is still practised. Many homemakers are too busy.  But biscuit baking n...

Sales from these Anzacs for RSA cookies help raise funds for the vital services the RSA provides to over 100,000 Kiwis. They come in gorgeous 360g collectible tins and also in 180g packets in three flavours — Anzac, Cranzac and Chocolate Squiggle Anzac.They're availabl...

Encouraging your kids to cook can be rewarding. Initially you may need to work alongside them giving little demonstrations of cutting techniques and measuring. However, allow them to enjoy working with food and eventually you could have your own personal chef on call —...

Although the first seasonal mushrooms are pushing up through the soil in the field next door I’m thinking dried mushrooms after enjoying some of the best fungi dishes ever — some with a mixture of fresh and dried mushrooms for awesome flavour. Most dried porcini mush...

A relaxing break was the highlight of our weekly agenda. We’d bid successfully at a fund-raising event for a night at Ravenswood Manor, which offers boutique B&B accommodation overlooking Lake Karapiro — just a 10-minute drive away from our Cambridge home. The imposi...

Autumn is the mellower season, and what we lose in flowers we more than gain in fruits.Samuel Butler, English author. So let’s enjoy these seasonal treats: apples, nashi and eggplants plus pumpkin. Eggplant — commonly thought of as a vegetable — is actually a f...

Last year my cousin was advised to lose weight. She could not understand why she had a problem as she never ate a thing before 10:30am. And that was her problem. If she’d had a substantial breakfast she wouldn’t have craved that large double chocolate muffin with her mid...

Easter is approaching — a time to share sweet eats with family and friends. Food stores are laden with chocolate eggs, rabbits and chickens this year and — judging from my last few supermarket visits — by the time Easter arrives I think many children will h...

Our three-plus week stint in China was primarily to experience the history and culture and enjoy the stunning scenery. But I was also keen to discover if there had been any distinct changes to the cuisine since my last visit and to try something new. However, I wasn’t...

Harry Williams is the head chef at Cambridge’s Alpha Street Kitchen & Bar. He lives in Cambridge, New Zealand with his wife and eight-year-old son. How long have you been at Alpha Street? Two years. New owner Fiona Massey was on the hunt for a chef. A friend of h...