What? Smoked Steak? You don’t smoke steak! You SEAR steak! Before you assemble the angry mob, hear me out. Because this could be the best steak you have ever had.
Just around the corner from my place on the Otago peninsula is a lovely little awning tied to a tree which shelters two large chilly bins and a cardboard box. Every day the owner of the property behind lovingly fills the bins with a variety of her beautiful organic produce and homemade preserves and leaves [...]
A light, summery pizza, perfect fresh from the oven or off the grill. Use this dough recipe for the ultimate pizza crust. Definitely worth the effort of making your own! Shave ribbons of courgette, toss with olive oil and pile high for maximum deliciousness.
Firstly – Happy New Year! From myself and the team here at ‘Our Kitchen’. Hope the celebrations went well and your head is not too sore today. If you are feeling good and the sun is shining at your place then it’s time to get that grill out and share this great recipe with friends.
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)
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.
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 [...]
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.
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
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.
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!
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.
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.