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
While travelling around Southern Italy earlier this year, I reconnected with many things – the sun (we had a particularly average summer in Dunedin this year), reading books (made from paper! With wine in one hand, feet up – time to relax!), incredible architecture and design, and….pasta!
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.
This time of year is all about eating with friends and eating outdoors. During these warmer months, I’m choosing recipes which allow me to relax and spend time with the people we have over, not trapped in the kitchen. The success to this is finding the right balance between food which can be prepared in [...]
This recipe is perfect for the days following Christmas – when the chaos is over and you need recipes that require minimal work. I’m planning on making this on Boxing Day, hopefully with the bounty from a fishing trip
With similar colour properties to cola-cola you could be forgiven for turning your nose up at the attractiveness of this drink, however what it lacks in aesthetic value it most certainly makes up for in flavour and refreshment.
I’ve been wanting to post pad Thai for a while but have been a little hesitant as it’s one of those foods that has history, tradition and with it a whole line of followers. It’s a bit of an institution and those who are true devotees are pretty staunch in their belief that you just [...]
The taco has to be the ultimate in street food. A little flavour bomb that conveniently fits in the palm of one hand – fresh, hot, spicy, satisfying – and still leaves a hand free for a cold beer, or wild gesticulation, whilst swapping tall stories on a night out.
The latest craze in our kitchen is Middle Eastern food. If it doesn’t contain pinenuts or pistachios, coriander or cumin, tahini or tamarind then we’re not interested! What I find most appealing about this style of cuisine is its generous use of spices, fresh herbs, nuts and vegetables and they way in which they marry [...]
Come lunchtime, I find that more often than not (if the spoils of last nights meal do not await) I pull a few slices of bread out of the freezer, toast them and then mere minutes later generously spread them with peanut butter (organic and crunchy of course!). Whilst strangely I don’t seem to tire [...]
Amie’s first recipe contribution was her Dad’s steamed pork and now she brings another delicious Chinese recipe. This recipe is a beautiful example of the compatibility of salty, succulent beef with sweet delicate fruit
There was once a time when I could spend a whole afternoon in the kitchen. Uninterrupted. Undistracted. These days I’m lucky if my culinary forays last more than forty-five minutes. My pots are often found upturned on the kitchen floor and my wooden spoons now have a double life; used sometimes to stir the evening [...]
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.