Sunday, May 29th, 2011

Isabelle’s braided hazelnut bread

Last week Sam shared with you his winning chocolate macaron recipe from last year’s Dunedin office bake-off. Today we bring you the second place getter, a beautiful, sweet braided bread made by Isabelle, one of our engineering team leaders.

Wednesday, March 9th, 2011

Cinnamon buns

I was trying to think what food I would like my son to be associated with on the internet and after some to-ing and fro-ing I settled on cinnamon buns. I think they match each other in cuteness and sweetness and I knew I would find it amusing watching him try to stretch his tinsy [...]

Friday, February 4th, 2011

BBQ rosemary flat breads

This is an adaptation of an Annabelle White recipe that I have been making for years.  In the winter I fry it in a skillet, and in the summer it is great on the barbeque.  The dough is simple to mix by hand and only requires proving once.  I have also used it to make [...]

Wednesday, August 25th, 2010

Naan bread

  Soft, chewy naan bread is the perfect accompaniment to any curry – try serving these up alongside the Lamb Korma I posted earlier in the week, or with Emma’s Chicken Cashew Curry. I’ve had good results both frying these off in a heavy-based pan on the stove top and by baking in a very [...]

Tuesday, August 3rd, 2010

Garlic croutons

Croutons are a quick and easy addition to any good soup. Yet they provide such a lift of texture and buttery goodness that they become a mandatory addition to any good soup.

Saturday, July 24th, 2010

Breadsticks with aioli

Baking is one of my favourite winter pastimes.  What I may currently be lacking in vitamin D, I fully intend to make up for with homemade treats (safe in the knowledge that I don’t need to go near a swimsuit for some months yet).  With the oven on the kitchen is warm, and the smell [...]

Thursday, July 15th, 2010

Seeded bread rolls

I have recently developed a sort of fascination for bread. Several things about it pique my interest, not the least of which is eating it hot out of the oven generously smeared with salted butter.

Thursday, July 8th, 2010

Gruyere and black pepper bread

I started making this bread as “baguette de tradition Français” – although by adapting the recipe I removed some of the details that make a baguette a baguette. I made the bread-making process a little simpler and although I have given specific resting times in the method, you don’t have to follow these exactly – you can always leave it to rest longer if you are busy with something else.

Wednesday, June 30th, 2010

Schiacciata con l’uva

This office is full of passionate people – car enthusiasts, extreme mountain bikers, hunter/gatherers, rock-climbers, artists, musicians – but one passion most of us have in common is for good food. Simon, one of our senior engineers, has taken this passion further than most – travelling to Italy, Australia and around New Zealand indulging in [...]

Wednesday, May 5th, 2010

Irish soda bread

My mother is Irish. She grew up in sleepy little Limerick, made famous by the story Angela’s Ashes. As children she always regaled my sister and I with stories from home and of our family that we were yet to meet. When I was six she decided to whisk us off to Ireland to meet [...]

Friday, March 26th, 2010

Easter loaf

The names of our holidays have a built-in memory all their own. In English, the word Easter preserves the name of a pagan goddess, hinting at the pre-Christian roots of all the eggy fertility symbolism. In Hungarian, the word for Easter—Húsvét (pronounced ‘HOOSH-veight’)—encapsulates the centrality of food to this religious holiday, serving as further proof [...]

Saturday, February 6th, 2010


I’ve always wanted to try making bagels; the thought that you have to boil them before baking always fascinated me. When the theme for this month’s blogging came up as lunch ideas, I decided ‘why not’ and went online to find me a recipe.

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