This month’s theme conjures up memories of delicious sandwiches with their crusts cut off, scones piled high with clotted cream and jam, and tiny morsels of cake; served on delicate, tiered cake stands which stand proudly upon lace covered tables,

Happy New Year readers! Welcome to 2012; a year full of possibilities. If the end of ‘11’ was gluttony and sloth, the beginning of ‘12’ should be a little bit of pride and vanity. Taketh away the turkey with all ye trimmings and dessert after each meal and in its place layeth fruit, vegetables, lean protein and whole grains. This month’s recipes will detoxify and cleanse; transform your body into a temple and prepare your mind for new beginnings.

Last year I took a Christmas time-out.  I am not ashamed to admit that I sulked, plotted and stayed at home in Dunedin rather than making the journey up to Christchurch to visit both of our families.  I was just so looking forward to having a selfishly solitary Christmas.

 I have fond memories of being on the beach as a little girl, collecting pipis with my brothers.  The tide stretched out for what felt like miles in front of us, exposing a multitude of pools in which gathered wee hermit crabs scuttling nervously back-and-forth under the water in their stolen shells. 

This month we bring you black & white, a celebration of the Rugby World Cup, and more importantly a celebration of our boys in black.  We decided to get a little bit inventive and experiment with colours and flavours, with textures and tones and we are happy to say that we are pretty damn pleased [...]

This year little NZ is playing host to the Rugby World Cup which has inspired this month’s theme of Blokes Food. In less than one week we are going to be bombarded with a movement of potentially over-zealous and certainly hugely passionate rugby fans. Auckland is looking prettier than ever and I have been declaring my new-found lust for this city to anyone who will listen.

Food and cooking for me is about three fundamental things.  The first of these is the evolution of food.  The more I cook, the more I learn and develop my skills and techniques, which in turn means that the food I cook evolves.  Secondly I find that cooking is incredibly meditative,

This post ushers in our northern-most dinner party which was held here in Auckland. Whilst gathered round the dining table one of our guests, a lovely engineer by the name of Arry, offered to write the introduction to our wintry feast. Take it away Arry…..! An ideal working place should be easy and friendly, resembling [...]

A celebration of light is at the heart of Dunedin’s Midwinter Carnival. I had been really looking forward to the festival for weeks as we had planned such an evening of great food and cheer.  We were but a few of the many faces gathering to celebrate the shortest day and longest night of the [...]

I don’t like the cold, but I am becoming a big fan of winter. I’m not one for snowboarding, skiing, cold ears or toes (or generally being outdoors at this time of year to be perfectly honest!), but I am a big fan of roaring fires, long knitted scarves, curling up on the couch with [...]

On this day two years ago, filled with equal measures of excitement and trepidation, we launched Our Kitchen.  We were (and mostly likely still are) a bunch of (mostly) amateur cooks, stylists, photographers and writers, all fuelled by an intense love for food, cooking, eating and drinking.

As winter graces New Zealand with her presence, my thoughts are beginning to turn towards the mid-winter carnival here in Dunedin. By the time this month is up, the iconic festival will have been and gone, leaving lovely memories of being outside, but wrapped up warm, watching our community gather to celebrate this cold, bleak [...]