CHOICE CHEESES
October 21, 2019
Our cheese choices are becoming more sophisticated and eclectic. Gone are the days when mass-produced ‘bricks’ dominated. According to supermarket research and the New Zealand Specialist Cheesemakers Association — speciality cheese purchases are up over seven per c...
CELEBRATE SPRING
October 14, 2019
I have been waiting expectantly for the season’s first strawberries. Now they’re here and although I’m delighted I can now savour a favourite fruit, I find the first berries are often a little tangy and are best enjoyed in smoothies, sauces and bakes. It’s summer whe...
KIDS’ COOKING CAPERS
October 8, 2019
Foodies are spoilt for choice with the current abundance of TV cooking shows which also have the added bonus of enticing kids into the kitchen. And not just the older ones. I know a three-year-old girl who insists on getting creative with salads and soups.
The soups are made...
SUPER SPUDS
October 2, 2019
Surprisingly, China and India — major rice eating countries — produce almost one third of the world’s potatoes. Up until the 1990s, potatoes were considered to be a cook’s ‘best friend’ in Europe and North America. The acceptance of spuds not only in Asia...
MAKE IT MEATBALLS
September 24, 2019
My mother served her favourite meatballs on nearly every festive occasion — birthdays, weddings, anniversary parties — but most often as mini nibbles with pre-dinner drinks. World-famous amongst friends and family, they were a unique combo of Italian and American...
SPRING ZING
September 18, 2019
Rhubarb is the essence of Spring. Young stalks are tender and their tang and texture can be enjoyed raw (in moderation), sliced into salsas or savoury salads. Mature stalks become woody and require stringing before cooking.
Technically a vegetable, rhubarb is nearly always u...
CRICKETS SCORE + MORE
September 10, 2019
At this year’s Auckland Food Show, hemp products were a highlight but for me the most unusual palate pleasers were the insects.
Established in 2013, Eat Crawlers claim their insects — crickets, scorpions, grasshoppers and tarantulas — are not only tasty but are...
The Red Barn Experience
September 4, 2019
Nestled amongst rolling green Waikato hills, the Red Barn was an early 1900’s livery stable which provided fresh horses for stagecoaches undertaking journeys across the region. Having undergone many changes it is now one of the most unique hospitality venues in the Wa...
NOODLING AROUND
September 2, 2019
It’s believed that the Chinese gave noodles the nod over 4000 years ago. And although there is an ongoing argument between the Italians and the Chinese as to who ‘used their noodle first’, both agree — they should be consumed with sauce.
To the Chinese, noodles a...
SOLD ON SIDES
August 27, 2019
Plant-based diets are all the rage and health professionals are urging us to eat more vegetables. ‘Swap out most of the meat for more veg.’
This makes sense when animal protein is so expensive although for many people meat and three veg is more important than five veg. B...
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