As I’ve become a “grown-up” I’ve come to the opinion that one does not need to consume large quantities of meat every day and so for weeknight dinners I’ve been preparing a lighter vegetarian meal or one consisting mainly of vegetables with a small amount of lean meat. But as a kid it was a completely different story;
A few years ago I was at the Glebe markets in Sydney and tried for the first time gozleme. To this day that food memory is still vivid. Watching the ladies prepare and fry order after order was mesmerising; they’d clearly been cooking gozleme for a lifetime
Terrine is one of those dishes which must not be thought about too much before consuming. If one was to explain it to an unknowing, unsuspecting diner then I suspect mouths may become instantly clamped. Flaked meat suspended in cold gelatine…..hardly appetising.
We hope to spark food memories in our readers during this month of nostalgia. Boeuf Bourguignon transports me back to my folks’ house; dad’s significantly more impressed with stew for dinner than I am and he finishes his meal by wiping the plate clean with a piece of soft, white bread
I have been fortunate enough to be on the receiving end of several dozen tiny wee duck legs and a handful of breasts, kindly shared with me by one of our friendly engineers here at F&P. When this month’s theme was decided upon I thought the duck an apt ingredient with which to create a [...]
My first encounter with these bite-sized pillow-y morsels dates back prior to the turn of this brand new century. To an afternoon in early autumn in a suburb on the outskirts of Paris named Fontenay Sous Bois. It was a Friday or Saturday, the afternoon light long and low
In my last post I talked about my love affair with Jamie O and his fish pie; I thought that for this post I could talk about my love affair with musicals but quickly came to the realisation that this is not a ‘personal hobby blog’ this is a cooking blog. So keeping right on [...]
There is a lot to be said for the old adage “less is more”. It can be applied to many facets of my career as a designer and photographer as well as to a plethora of situations outside of work. This recipe is the perfect example of applying such a mantra to situations of the [...]
For the last couple of months as I have sat down to lunch with my humble salad sandwich or scrambled eggs I’ve watched enviously as my teammate Amie unveils her dad’s delicious home-cooked Chinese delicacies. The poor girl never gets to eat in peace as I always give her the full interrogation on what she [...]
Breakfast is a polarising meal. There are those of us who take great pleasure from the first meal of the day, the break of the nocturnal fast, and yet there are others who abhor it. In an effort to wake from deathly slumber some rely on administering staggeringly large doses of caffeine before the faculty [...]
Heidi, our marketing coordinator based in Borso Del Grappa, sent me this recipe on my first day back in the office this January. It was a lovely surprise to have a fresh recipe to try for the New Year and I have been making these for my lunches a lot recently. The lentils make a [...]
This recipe was kindly passed on to me by Roberto, a Product Performance Technician from our F&P factory in Reynosa, Mexico. Roberto talks fondly of his time spent in the Dunedin office – after thrown into one of their famous Office Cook Offs, he influenced his team to prepare the dish “Ahuja’s Northenas”
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.