Pickled cherries
These are a fantastic way to enjoy delicious cherries at any time of year. Pickling cherries requires no special equipment, is so quick and easy. These beauties are excellent as an unusual addition...
View ArticleMRS WILSON’S HERB MAYO
Summer brings bounty of many things. My herb garden has become so prolific now that I have learnt that so long as you water regularly, the more you cut them, the more they grow! This mayonnaise is a...
View ArticleCampfire Cooking
There is nothing quite like a campfire. We have all experienced the mesmerizing powers of the deep orange flames flickering and dancing before us. We have probably all had a burnt sausage and a...
View ArticleClams in chili lime broth
We are so lucky here in Dunedin to have an abundance of wild foods available for free procurement. One of my favourite wild food experiences is to spend a Sunday collecting clams from Papanui inlet....
View ArticleRaspberry Marshmallows
Are you a careful, artful toaster? Slowly, turning your stick with a steady hand, creating golden perfection with your pillowed confection? Or are you more of a fire fiend, roasting close for sugary...
View Articlejelly sponge
Grandma Ada was my heroine as a child. She is really the reason I became so fascinated with food and in particular baking. Our family regularly visited the farm where Grandma and Granddad lived and...
View ArticleOur new baby
My job as a product evaluator is to stand in the shoes of our customers and test the ability and usability of our cooking products. Our latest built-in oven was tested vigorously as a complete unit and...
View ArticleSlow roasted leg of lamb with salsa verde
This is a superb version of the good old kiwi roast. The flavours are modern yet true to the traditional genius of lamb paired with beautiful, fresh mint. I can’t actually take credit for this one, as...
View ArticleOaty ginger crunch
Nothing beats a beautiful slice of ginger crunch along side a nice cup of tea. Dedicated fans will have a favourite style, from the purist form of a plain shortcrust base with an equal depth of icing...
View ArticleMonkfish Kebabs
These monkfish kebabs are actually my favourite thing to make at the moment. They are divine. We have eaten them several times in the last few weeks as they are just so easy to put together - the...
View ArticleChocolate banana jam brownie
Did somebody say ‘banana jam’? Yes it does sound kinda weird. But this combo of banana and ridiculously rich, sticky chocolate it’s oh so good, trust me. Just like a perky nana only, well made of real...
View ArticleQuick-roasted butterflied coconut chicken
I love roast chicken, it’s a perfect meal for any occasion. However despite this love affair that many of us share I’m always looking to improve on perfection. Sweet, salty, sour, spicy and fragrant...
View ArticlePork Ramen
Students aren’t the only ones who need ramen to survive but sometimes a 30 cent packet of the instant version just doesn’t cut the mustard (or in this case the wasabi). Ramen is the Japanese...
View ArticleBanana bread
A lazy Sunday is more of a dream than a reality in our house, Ada (3) and Sami (10 months) ensure that every Sunday is a wild ride of unpredictable hilarity, but in no uncertain terms does any form of...
View ArticleSweet in savoury
A sweet element naturally lends quite distinctive tastes to savoury foods. The incomparable aroma of a sweet and sticky glaze caramelizing takes a smokey salty Christmas ham to another level, the sweet...
View Articlechicken liver pate with blueberry balsamic jelly
I am absolutely definitely a pate lover from way back. I can eat it on toast for breakfast, in a sandwich for lunch or spread generously on a wafer thin cracker and wash it down with my Friday night...
View Articlemassaman lamb rump with all the trimmings
Spring lamb is such a wonderful and versatile introduction to the influx of colour and flavour that begins at this time of year. I love roast lamb, and I think that the classic combination of lamb and...
View Articlecorn dogs and a root beer float
When it comes to street food, portability is key. With that said, the stick is king. Stick mounted food allows single handed refueling, in motion, with the bare minimum of waste. A little mess is...
View Articlechocolate port and prune christmas cake
I never liked Christmas cake when I was growing up. The dense, dark and fruit laden block just seemed like an insult to all other cakes with their smooth texture and softly whipped sweet and sticky...
View Articleone delicious dressing two summer salads
This year my goal for my vege garden is to get a good grasp on sequential planting. Since I first decided to try my hand at growing my own veges my gardening ability has come along in leaps and bounds...
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