Char Siu Bao (Pork Buns)

When I was living in Japan I used to buy these buns from the seven eleven below my apartment. In true Japanese style in addition to the traditional Chinese fillings they came in all sorts of kooky flavours like pizza, cheese & curry and chicken and mayonnaise. 

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banana and bacon bites

Here it is – well the miniature version – bite sized morsels, perfect for sharing with friends over a long leisurely brunch.  Banana, bacon and maple syrup are a classic sweet and savoury combination.  Enough said, short and sweet just like these little bites!

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Scotch fillet roast

The ribeye is generally regarded as one of the more flavoursome cuts of beef. It’s also a very tender cut, partly due to the fat marbling, and partly due to the rib muscles being worked during the animal’s life. In Australia and New Zealand, a ribeye with the bone removed is known as a ‘scotch fillet’. An initial 20 minute searing stage crisps and browns the roast and caramelises the outside of the meat, then the temperature drops to the level you have preset for the remainder of the cooking period, producing a tender and juicy roast that is full

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King Fish Crudo

Kingfish Crudo

Recipe by Tom Hishon It’s been a cracking summer here in Aotearoa. Last week I was out on the water with a few mates fishing the Hauraki gulf, hoping to catch a Kingfish. The water was glassy and the tide was an hour off high, birds pointing us to the work ups. Kahawai were feeding on anchovies and pilchards. The Kingfish had arrived and we were excited. It was a successful morning – we landed a Kingy. High fives were given and many cries of YES played out. We caught the fish using a line and hook, then Ikijime to

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one delicious dressing two summer salads

This year my goal for my vege garden is to get a good grasp on sequential planting. Since I first decided to try my hand at growing my own veges my gardening ability has come along in leaps and bounds mostly through trial and error and lots of advice from all the friendly folk who have gone before me.  Still as beautiful and as perfect as my 6 heads of brocolli may have been, I just can’t do brocolli every night of the week. 

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