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 is another of our former colleague Karen’s fail-safe recipes. Later in the week we will be posting her delicious onion and goats’ cheese tart recipe made with this marmalade, but in the meantime this makes a great pantry staple.
Pesto is very versatile both in its uses and in the ingredients with which it is made. The inspiration for this rocket pesto came when I was pondering what I could use to provide a splash of colour and a burst of flavour to my little tomato tarts. And the combination of the green and [...]
You may remember that I gave an introduction to the fruit trees which grow next door to us, and to the generous offer made by our friendly neighbours to help ourselves to their fruit. This recipe is one which makes the most of the winter/spring bounty produced by their tangelo tree. I am partial to [...]
This is a seriously quick tomato sauce that can be served with mussel fritters (which I am posting in a couple of days) as well as red meat or sausages in bread. It can be simmering away in the background while you concentrate on the heart of your meal.
My grandparents were a great team when it came to preserves. Granddad was a skilled and very prolific gardener and Nana could turn anything that wasn’t used fresh into wonderful jams, pickles, chutneys and sauces. This is their recipe for pickled onions, which were made and stored for a couple of months to be brought [...]
Garam masala is a mixture of spices found commonly in Indian, Pakistani and Bangladeshi cuisine. The ingredients that make up Garam masala vary from country to country and region to region. Don’t be tempted to cut corners by buying Garam masala from the supermarket. Take the time to make it from scratch
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.