For a long time I really hated Zucchini, served to me as a child… horrendously over cooked and soggy, adorning a plate of roast. Oh, the ways I would try and get around it; most notably by saving it for last, hiding it in my mouth then running it off to spit it in the toilet.
Pancakes are a treat; they are often cooked in ones pjs on a lazy weekend morning. So topping them with fresh blueberries and ice cream for our Mother’s Day shoot really pushed this already treat food into unchartered breakfast territory
Everyone likes to claim that it’s not even worth eating a store bought crumpet after you have had a homemade one, but I beg to differ. I’d say with a friendly slather of butter the bought ones on my deliciousness scale fear quite well. That said the homemade ones ones are comparatively out of this [...]
My Dad has been harping on for a while now about beets for breakfast; I think he considers it the secret to a long and healthy life. There’s no doubt this funny-looking purple vegetable packs a punch in terms of nutrient density
My friend Margaret makes the most incredible Christmas fruit mince every year. This muesli is my tribute - capturing the warm, wintery flavours of her traditional recipe in a lighter, brighter more summery dish. Perfectly paired with a sunny Saturday morning and a short black.
I just got back from 3 weeks working out of our Italian office, tucked away among the medieval towns in Italy’s northeast, just over an hour inland from Venice. (Sometimes life is hard, ya know?)
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.
Thick? Yes! Creamy? Yes! Super kind on the purse strings? Absolutely! I’d like to point out that I’m completely stoked to have mastered the art of homemade yoghurt making. After the success I had with my dairy free coconut yoghurt I thought I should have a go at the real deal.
This recipe sits somewhere in between a dessert and a breakfast. It has a gelatinous texture similar to that of sago and is creamy like rice pudding, without all the sugar and fat. What makes it even more wonderful is that it is very quick to prepare.
Autumn is upon us in our wee corner of the world. The dark edges ever closer as the early evenings give way to night. The mornings carry a chill in the air so where once our bare feet trod the pavements, now socks and shoes cushion our footfall and warm our toes.
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!
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.