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
Eating from a pre-prepared lunchbox never sat well with me as a child. I couldn’t seem to trust that the food going in would be the food coming out, and often it wasn’t. It is no surprise then that I find myself cooking the majority of my lunches.
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.
Every autumn around Easter time, I always feel the pull of home, the embrace of family and the welcome warmth of a roaring log fire.
This recipe was a collective labour of love. Very appropriate given that the people cooking it, that very morning were just newly engaged! This groom-to-be proposed to his Aussie belle, then leap from bed in search of a good solid shoulder of pork like the good hunter-gatherer that he is. Next thing we know he’s [...]
A few weeks before Christmas a bunch of our Chief Engineers had an off-site day. We got ourselves right out of the office and hired a small community hall out on the nearby peninsula.
I have made this recipe a couple of times over the summer break, it always gets a great reception. The lemon and yogurt marinade really plays well against the richness of the lamb, making for a well-balanced dish.
Kelvin has the enviable position of being our chief engineer for outdoor cooking, and is so dedicated to the cause he enthusiastically joined Kate and Kurt for some outdoor grilling in the rain! Not only does Kelvin have the technical know-how on all the bits under the hood of our amazing grills he has also built up quite a repertoire of recipes [...]
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 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 [...]
Here it is – well the miniature version – bite sized morsels, perfect for sharing with friends over a long leisurely brunch. Banana, bacon and maple syrup are a classic sweet and savoury combination. Enough said, short and sweet just like these little bites!
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
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.