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Thursday, November 13th, 2014

Steak with sauce Bourdelaise

I’ve probably mentioned before about my love for a well-cooked steak. My parents used it as bribery when I was young. I’d be a little angel for days before a BBQ in anticipation of eating steak. Then, on the day, I’d watch it get marinated (this was the late 80s to early 90s)

Friday, November 7th, 2014

Bossam (Korean pork belly)

This recipe is an accompaniment to the kimchi (link) I made last month. Bossam, is a Korean dish, made from pork belly, which, as I mentioned in my previous post, at the moment it is pretty much all I want to eat.

Tuesday, September 9th, 2014

Saag Aloo pie

Becky works alongside me as one of our cooking product evaluators and she never fails to come up with new and inventive ways to test our cooking products. Her passion for cooking equates to a lot of delicious ‘engineer feed’ coming out of the lab so we asked her to whip up a favourite for [...]

Friday, September 5th, 2014

Rich’s 3 salads

To celebrate the halfway point of my first Dunedin winter, I decided to celebrate with an impromptu team dinner - 3 different salads made up this meal, but each of these could easily be transformed into sides or main dishes on their own.

Sunday, August 17th, 2014

Andrew’s perfect roast beef

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

Monday, July 28th, 2014

Genevieve’s chicken and creamed corn soup

Being Samoan Chinese and living in Samoa eating chicken cream corn soup is a given for our family. Always eaten during Sunday tonai (lunch feast) as an appetizer along with Oka (see my post here) it is one of the many Chinese dishes I was taught to cook before heading off to university.

Friday, July 25th, 2014

Walnut and Mint Linguine

While travelling around Southern Italy earlier this year, I reconnected with many things – the sun (we had a particularly average summer in Dunedin this year), reading books (made from paper! With wine in one hand, feet up – time to relax!), incredible architecture and design, and….pasta!

Wednesday, June 11th, 2014

Chorizo and Leek Cassoulet with Poached Eggs

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.

Wednesday, June 4th, 2014

Jordan’s Reuben Sandwich

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.

Thursday, May 22nd, 2014

Spicy lamb shanks with Quince

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.

Friday, May 16th, 2014

Chicken breast with mushroom and chestnut stuffing

Heading into the chillier days life as a chestnut would have to be pretty swell.  Happily nestled into a cosy little pod lined with silky fur with the protection of a magnitude of needle like spikes to ward off any hungry creatures.

Monday, May 5th, 2014

Pulled Pork with BBQ sauce & slaw

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 [...]

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