We are excited to introduce our guest blogger profile. Here we will share recipes from past members of the blog team, friends, family, colleagues, and you the reader (watch this space). We thought it would be a great way to showcase the beautiful recipes from those outside of the blog team whose culinary exploits inspire us.

17th February 2015

Joe’s Cheese Rolls

Our new friend Joe has been hanging out with us at the Dunedin office for the past few weeks, getting a taste of a ridiculously good Dunedin summer whilst simultaneously gathering knowledge for his Masters Degree at Victoria.  Joe is back in Wellington now but we are hoping to see our new friend again soon [...]

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30th October 2014

Spiced pumpkin tarte tatin

Rosie McLean is a final year student studying for a Bachelor of Culinary Arts at Otago Polytechnic. Rosie has her own blog where she indulges us in her weakness for all things sweet. As a special Halloween treat, Rosie popped in and cooked this amazing dish. I must admit that I personally ate four of [...]

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11th September 2014

Pretzels

Daniel Magg is an Electronics Engineer here at F&P. He previously worked in our Dunedin office – where he contributed his Baumkuchen recipe and now he resides in Auckland. I know Daniel as a guy who makes strong coffees, likes football and has a very dry sense of humour. He’s also a good cook. I wondered whether this recipe [...]

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9th September 2014

Saag Aloo pie

Becky works alongside me as one of our cooking product evaluators and she never fails to come up with new and inventive ways to test our cooking products. Her passion for cooking equates to a lot of delicious ‘engineer feed’ coming out of the lab so we asked her to whip up a favourite for [...]

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5th September 2014

Rich’s 3 salads

To celebrate the halfway point of my first Dunedin winter, I decided to celebrate with an impromptu team dinner - 3 different salads made up this meal, but each of these could easily be transformed into sides or main dishes on their own.

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17th August 2014

Andrew’s perfect roast beef

Last week we introduced Andrew, a Design Engineer here at F&P.  Rather than relying on luck when cooking a roast beef, he used a method based on a principal of thirds. Cooking for me has always been my creative outlet but Andrew’s shown me it has another side, a technical side

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28th July 2014

Genevieve’s chicken and creamed corn soup

Being Samoan Chinese and living in Samoa eating chicken cream corn soup is a given for our family. Always eaten during Sunday tonai (lunch feast) as an appetizer along with Oka (see my post here) it is one of the many Chinese dishes I was taught to cook before heading off to university.

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20th June 2014

Roasted Fennel and Currants with Honey

Inevitably everyone has one of those days where life just gives you a pummelling.  The ‘food hug’ is a personal go-to flavour that lets you take a small win during stressful times.  For many it’s something sweet; a piece of chocolate or cake.  For me, its anise or something sharp and bitter.

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15th June 2014

Pandan Black Rice with Salted Coconut

I recently discovered pandan leaves after an opportunistic visit to Dunedin’s farmers market. Arriving far too late for the best pickings, I was rescued by a good friend with a bag full of obscure greenery and a flair for South-East Asian cuisine.

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11th June 2014

Chorizo and Leek Cassoulet with Poached Eggs

Eating from a pre-prepared lunchbox never sat well with me as a child. I couldn’t seem to trust that the food going in would be the food coming out, and often it wasn’t. It is no surprise then that I find myself cooking the majority of my lunches.

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4th June 2014

Jordan’s Reuben Sandwich

I credit the sandwich as my gateway food into a general curiosity for cooking. The combination of ingredients are almost as endless as the ways you can eat them, and to kick off the ‘month of lunch’ I can’t think of anything more appropriate.

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29th May 2014

Poached quince

When Kurt turned up at the office the other week with an armload on quinces and started cooking those amazing lamb shanks I decided we absolutely had to do something sweet with them as well.

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