Summer brings bounty of many things. My herb garden has become so prolific now that I have learnt that so long as you water regularly, the more you cut them, the more they grow! This mayonnaise is a recipe from my good friend Annabel’s mum. This stuff is downright legendary.
Right now I can’t really get my head around the idea that at some point it will be winter in Dunedin again. Summer has been pure magic lately. We have been treated to day after day of premium quality kiwi sunshine.
Last night I indulged. I poured myself a whiskey, sat down at my kitchen table and gingerly cued Frank Sinatra’s Christmas carols. Whilst I awaited the protests of my flatmates (which strangely enough never came) I spent the evening sketching. I sketched with purpose, in the hope that from the collection of scribbles on the [...]
Years ago whilst studying down in Wellington I spent an evening in a beautiful old home perched high on the slopes of Mt Victoria. My host for the evening was a family friend, a quirky yet kind woman who shares her home with a collection of flatmates, each equally as quirky as the next. As [...]
This recipe is a family favourite. It is a quick, easy and deliciously tasty dip which is packed with vitamins and minerals so, unlike many other dips, it is actually good for you! I most recently served this with olive oil crackers, the recipe for which I will post tomorrow.
Our good friend Dave the engineer helped out on this one not only providing delicious ripe central Otago apricots but also the recipe. I was in dire need of his help too as I tried to cheat with the first batch and used less than ripe apricots. What a mistake that was. The effect reminded [...]
The last time I made preserves I made chilli jam and I had major issues. My workmate Junior kindly gave me bags of streetlight coloured chillies which were growing wildly at his mother’s house and I couldn’t wait to get home and transform them into jam. Here is my issue: I should have worn gloves.
Choosing to cook liver for this months lamb theme evoked considerable surprise. This is due in part to my almost vegetarian diet, but more due to the mere fact that I had chosen to cook offal. The more surprise reactions I was to elicit, the more I began to feel as though cooking offal was [...]
My favourite of all red wines is pinot noir. I was once told in my younger years that once you begin to drink red you’ll always favour red. Being that I didn’t really drink wine or if I did stuck to white I didn’t quite believe this statement.
My gran has a peach tree in her backyard, and every summer we would end up with boxes of ripe peaches landing on our kitchen bench just begging to be eaten. Personally, I am a huge fan of stone fruit. Peaches, nectarines, apricots, cherries, these flavours really epitomise summer to me.
This pesto can be used for a multitude of things. As a dip, tossed through roasted vegetables, on a sandwich, or drizzled over eggplant ravioli, the recipe for which I will post in the next couple of days. The fresh, zesty mint provides the perfect contrast to the rich and creamy flavours of the ravioli.
There is no substitute for freshly made pasta. None. The store bought stuff just doesn’t stack up. It is thick and rubbery, where the stuff you’ve kneaded and lovingly rolled to perfection, is soft and light. It is like silk, the other stiff like linen.
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.