Starters

Liver & bacon

Choosing to cook liver for this months lamb theme evoked considerable surprise.  This is due in part to my almost vegetarian diet, but more due to the mere fact that I had chosen to cook offal.  The more surprise reactions I was to elicit, the more I began to feel as though cooking offal was [...]

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Courgette soup

During the working week Paul is a very skilled (and handy to know) technician in our Dunedin office.  Each week he commutes from the Deep South, where he spends his weekends cooking his way through culinary mags and tending to his vast vegetable garden.  When asked to share a recipe with the Our Kitchen team, [...]

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Gazpacho

While I haven’t had the opportunity to travel to Spain yet, it’s definitely near the top of my list ‘places in the world I have to make it to one day’. Andalusia in the southern region of Spain is where this recipe originates from – with its Mediterranean climate, history and great food, it sounds [...]

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Pork, prawn and chive dumplings

As the provider of this months theme it was only fitting that I post a recipe from my small, (but growing!), list of recipes. At the very start of my teenage years I was removed from my precious little world in Hamilton, New Zealand and taken by my parents to live in Shanghai, China. My [...]

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Blue cheese soufflé

This month we are cooking dishes from places that could be a home away from home.  In many cultures, food is a way of making guests feel welcome; I just know that in a place where food is so intrinsically linked with national identity I will fit right in.  Although I have never been to [...]

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Chicken consommé

In the summer months I am all about light food, tending to steer away clear from soups because they leave me feeling ‘stodgy’. Not all soups are like that, though. For example chicken consommé—which I will always remember as it was the first soup we were taught when I was training as a chef—makes a [...]

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