As a child I was always a picky little eater, to be honest I never really grew out of it until I was about 25. However I have always loved being in the kitchen, as a child I was right there by my mothers side watching, listening and learning. I must admit the big turning point in my diet was meeting my wife who is Japanese. This opened up a whole new world of food for me, and I’m not just talking about rolled sushi! Now food is the first thing I think of. So much so, that when picking locations for travel the first thought is what amazing foods can I eat, followed by what can I see and do.
There was a stage in me life when I did fancy myself as a bit of a chef, after high school I applied for both chef school (in beautiful Central Otago NZ) and Mechanical Engineering. In the end engineering won out, although now I work for Fisher & Paykel I can indulge in both my passion for design and cooking, funny how things have a way of working themselves out!
OK – so even at 34, I’m still a little picky about food but the challenges have become greater. At 6 years old it was Grandfather's mystery mince with hidden offal surprise (I just happened to be there one day when he was mincing the ingredients). Now it’s raw squid fermented in its own guts and raw chicken sashimi that I just can’t bring myself to stomach (next time I visit Japan I may have mustered enough courage - keep you posted).
Personally I don’t do detox, so I had to think hard this month. Meeting detox halfway seemed a good compromise to me, a dessert with some possibly tenuous detoxifying qualities.
Seems the last word goes to me this year so I would like to start by thanking all our regular readers and all those that have enjoyed looking and trying all the many great recipes we have blogged this year.
There is a little coastal town about half an hour north of where we live, perched right on the edge of the pacific ocean. One of these little New Zealand places where locals swear by the lifestyle; surfing, fishing or just sitting back enjoying the view.
This month being man month, I decided to go with a dish that can satisfy a man sized hunger while offering some additional health benefits to my fellow males out there. At home here in New Zealand, the month of September is prostate cancer awareness month.
This post has been a long time coming! I have been waiting for the perfect opportunity to put it up. The first time I had ever seen or tasted this cake was in Japan although its origins are German.
With any winter meal a substantial, hearty main is the key. A main that warms the heart and soul, food that is rich and comforting. After watching the amazing array of lanterns make their way along the procession route, we rushed back home through the cold night
One of my favourite things to do on a Saturday morning is to get up and head down to my local bakery and grab a nice fresh loaf of bread, come home fill the little moka with coffee, sit down and enjoy a thick slice of fresh bread topped with butter and homemade jam
As autumn brings cooler weather, some here in New Zealand tilt their head to the sky listening, and watching for feathers in flight.
It’s the old saying that food connects people – friends, families and even strangers. These Lebanese Easter cookies lead me on a journey to another local person, passionate about producing and sharing food.
When I sat down to think of a recipe for this month’s whole grains and super foods theme, the first thought that sprung to mind is a recipe with super natural food qualities. It is a little story from my wife’s family that I remember from the times we have visited them in Japan through [...]
Simple right? Everyone loves pizza, especially kids. They can have fun getting covered in flour while rolling out the dough and show off their individual flare when it comes to toppings. Not having kids of my own, I borrowed a couple of cuties, Oscar and little sister Estella to help out. Our kids’ choices of [...]
This blog is born of the passion of a group of friends here at Fisher & Paykel. Ardent lovers of food and cooking, we want to inspire our readers, share our recipes and impart knowledge.