Almost two years ago now, while travelling around southern Italy for a few weeks, we happened upon a small café in the town square of Catania, Sicily, with a counter stacked high with sweet treats. Choosing to forgo the famous cannoli, I bought the biggest doughnut I could find
If you want to drop a bomb on your dinner party. This cake it totally nuclear. The Engineers (our poor friends who we inflict our culinary experiments on) didn’t stop their thumbs up mutterings for days after this went out at afternoon tea. The lovely Genevieve (one of our superstar product evaluators) and I have [...]
By using indirect cooking, it is possible to make all kinds of treats on the grill. Recipes that are not too fussy about exact times and temperatures (I am yet to attempt a soufflé on the grill…) are perfect, so if you lift the hood a few times to check on progress, or get distracted [...]
One of my favourite food books is Americas Test Kitchen’s The Science of Good Cooking. The section on freezing shares many phrases with the steel manufacture section of my materials science books from engineering school. “Nucleation”, “crystal growth”, “supercooling”; steel and ice are very similar at the microscopic level.
This is another post inspired by our experience at the recent food design conference held right here in Dunedin. Three days of foodie heaven, with lectures and workshops on all things culinary, what a treat.
I’m a panna cotta girl, I often find crème brulee a little rich, and while I am always happy with a bowl of ice-cream to finish a meal, sometimes an occasion calls for something a little more sophisticated. A couple of months back, we had most of our board of directors, along with some of [...]
When Kurt turned up at the office the other week with an armload on quinces and started cooking those amazing lamb shanks I decided we absolutely had to do something sweet with them as well.
I’ve recently returned from a 3 week holiday in the mighty USA; during our jaunt I became obsessed with the ‘all American diners’ - those institutions that have been running forever, open all day and all night, serving bottomless cups of filter coffee
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.
I am sure to have made mention in the past as to my sentimental tendencies. Whilst for the most part I can cleverly keep it under wraps, there are times where, despite my very best efforts it bubbles so close to the surface that I can’t help but let it spill over. Like now. And [...]
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.
If it’s love you are looking for this Valentines Day there is nothing not to love about this beautiful Scottish dessert. Even if haggis isn’t your thing this wee lass is sure to hit the spot. Dunedin, our hometown, is the Edinburgh of the south.
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.