Ingredient Meat

Urbis Design Day and a Beef and Oyster Pie

In the last week of March, Fisher & Paykel along with Alt Group presented the Social Kitchen (part II) at the 2012 Urbis Design Day.  Our curiosity about the food journey and the role the kitchen plays in everyday life…

Tania’s Beef Empanadas

Gerardo is one of our cooktop engineers. Hailing from Argentina, he is now settled in Dunedin with his Kiwi wife Tania and their three boys. Some months back, Gerardo bragged to me about Tania’s empanadas, even suggesting they were as…

Ahuja’s Nortenas

This recipe was kindly passed on to me by Roberto, a Product Performance Technician from our F&P factory in Reynosa, Mexico.  Roberto talks fondly of his time spent in the Dunedin office – after thrown into one of their famous…

mini sliders

Seems the last word goes to me this year so I would like to start by thanking all our regular readers and all those that have enjoyed looking and trying all the many great recipes we have blogged this year.

Sumac and almond crusted lamb rack

Merry Christmas blog readers! I say it every year but this year I really mean it – Christmas has snuck up on me and I really cannot think of anything I would rather do for this auspicious day than sit down with my favourite people and eat this meal.

Pulled pork sandwiches

If you haven’t tried pulled pork before, you must and ideally as soon as possible. I used a Jamaican Jerk paste and massaged it into the pork before slow cooking it for over 12 hours – and when I say “used” I don’t mean “made”, I mean

A steaming pot of chilli

Being the only girl of four children, and working in an office where we are sorely outnumbered almost 10 to 1 by male colleagues; I think I am qualified to make some sweeping generalisations about what men like to eat:…

Brekkie Slice

Every week, twice a week Lauren (fellow blogger) and I bake for the Dunedin office; the population of which is predominantly male, which worked out perfectly for this months’ theme of ‘blokes’ food.  In the past our efforts to create…

The main event

With any winter meal a substantial, hearty main is the key. A main that warms the heart and soul, food that is rich and comforting. After watching the amazing array of lanterns make their way along the procession route, we…

Tartiflette

This gorgeous dish is classic French Savoyard cuisine. I was shown it whilst working in the French Alps; we used to serve it to the guests in our chalet on their first night on the mountain, to nourish them for…

A little something to start…

What better way to welcome your guests than with carefully assembled, delicate (and delicious) canapés. For our dinner party this month we served up three bite-sized treats to start the evening in the manner in which we intended to carry…