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.
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 [...]
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 [...]
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 [...]
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.
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 [...]
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.
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.
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 [...]
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 [...]
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 [...]
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.
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.