http://www.janbilton.co.nz/blog/ The latest Blog feeds from www.janbilton.co.nz en-us Fri, 24 Apr 2026 23:24:32 +1200 Rocketspark http://www.janbilton.co.nz/blog/post/81363/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 English custom, combine spices with currants, peel and raisins. They were originally made to honour an Anglo-Saxon goddess 'Eastre'. With the advent of Christianity, goddesses went out of favour, but the bun remained and was decorated with a cross. Lamb — a symbol of spring in the northern hemisphere &mda... Thu, 02 Apr 2026 00:00:00 +1300 http://www.janbilton.co.nz/blog/#post81363 http://www.janbilton.co.nz/blog/post/75997/hello-agaricus-bisporus/ There's not 'mushroom' for argument when is comes to the popularity of this fungi.  ... Tue, 10 Mar 2026 00:00:00 +1300 http://www.janbilton.co.nz/blog/#post75997 http://www.janbilton.co.nz/blog/post/42963/LARGELY-LENTILS/ Lentils are a nutritious versatile food. A key ingredient in soups, salads, sides, casseroles and savoury bakes, they’re ridiculously cheap and can be stored in airtight containers for months. Lentils are high in protein and fibre and low in fat making them a healthy substitute for meat. They're also packed with folate, iron, phosphorus and potassium. However, the protein in lentils is incomplete. For proper nutritional balance other protein foods such as grains, nuts, seeds, eggs or dairy pro... Mon, 09 Mar 2026 00:00:00 +1300 http://www.janbilton.co.nz/blog/#post42963 http://www.janbilton.co.nz/blog/post/46311/BAKES-YULE-LOVE/ The festive fruitcake as we know it today dates back to the Middle Ages. In the 13th century, dried fruits were transported to Britain from the eastern Mediterranean. As a result, breads became light fruit breads then morphed into rich fruit cakes to be enjoyed on special occasions.  For years, making a rich fruit cake was a labour of love. Dried fruits needed to be washed, dried and pitted if necessary. Sugar came in loaves and had to be cut, pounded and sieved. Butter was rinsed in water ... Tue, 09 Dec 2025 00:00:00 +1300 http://www.janbilton.co.nz/blog/#post46311 http://www.janbilton.co.nz/blog/post/60482/potato-salad-on-sticks/ 1kg small waxy (boiling) potatoes Vinaigrette: 2 tablespoons cider vinegar 1 tablespoon Dijon mustard 6 tablespoons extra virgin olive oil Topping: 2 tablespoons capers, rinsed 2 tablespoons diced gherkins 1/4 cup each: chopped chives, flat-leaf parsley, fennel fronds flaky sea salt and freshly ground black pepper to taste Ensure the potatoes are about the same size. Halve any large ones. Boil in salted water until just tender. Meanwhile, whisk the ingredients together for the vinaigrette. Combi... Thu, 30 Oct 2025 00:00:00 +1300 http://www.janbilton.co.nz/blog/#post60482 http://www.janbilton.co.nz/blog/post/29143/SAVOUR-THE-SIZZLE/ My favourite animal is steak,’ quipped American writer Fran Lebowitz.   And yes, there’s nothing quite like a perfectly grilled beef steak. It’s ‘feel good’ food and it can be dressed up in so many ways — including served with a mushroom, mustard or red wine sauce.  Grilling steak lends itself to numerous dishes including ethnic favourites such as Greek kebabs, Asian stir-fries, Italian pizzaiola, Spanish tapas and Mexican chillis. Carpetbag steak — a scotch ... Thu, 30 Oct 2025 00:00:00 +1300 http://www.janbilton.co.nz/blog/#post29143 http://www.janbilton.co.nz/blog/post/25991/CHINESE-DELIGHTS/ 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 tempted to sample any of the insects offered at street vendor food stalls. I tried cricket once in Hong Kong and I’ve done huhu grub at the Wild Food Festival in Hokitika on New Zealand’s West Coast — and I’ve de... Tue, 09 Sep 2025 00:00:00 +1200 http://www.janbilton.co.nz/blog/#post25991 http://www.janbilton.co.nz/blog/post/64198/wok-wizardry/ Woks are versatile. Their use is not just limited to stir-frying. You can steam, smoke, braise or simmer, deep or shallow fry. The wok’s shape was originally dictated by the Chinese hob that had an open top surface into which the round-bottomed wok with its flared sides fitted securely. Nowadays a metal collar or ring purchased with the wok adapts it neatly to gas or electric hobs.  Steaming is fashionable at present due to the popularity of Asian dumplings. They’re sold fresh and ... Fri, 29 Aug 2025 00:00:00 +1200 http://www.janbilton.co.nz/blog/#post64198 http://www.janbilton.co.nz/blog/post/147631/crisp-and-delicious/ I had resisted buying an air fryer even though several friends were swearing these cookers were the best thing since sliced bread. I gave in because I was asked to write an opinion piece. And I fell in love! However, I cook mostly for two people. When the family rocks in, the kids like to cook their own oil-free chips — great for after sport. Cooking for a family of six would be imprudent as meals would need to be cooked in batches. It would be better to use conventional cooking.But potat... Mon, 23 Jun 2025 10:59:18 +1200 http://www.janbilton.co.nz/blog/#post147631 http://www.janbilton.co.nz/blog/post/21915/QuestionWHO-WAS-MARLBOROUGHS-FIRST-WINEMAKER/  ... Mon, 23 Jun 2025 00:00:00 +1200 http://www.janbilton.co.nz/blog/#post21915