Pizza is an easy throw together meal that can feed the masses or make a feast for one. When considering what to cook for office favourites one of our customer interface engineers piped in with pizza and everyone in the blog team gave a resounding yes.
I first made these cheesy morsels for a morning tea (slightly unorthodox I know), as the savoury option and they were gobbled up as fast as I could flip them out of the pan! Ever since they have been one…
I have been at Fisher & Paykel for over 2 years now. I am one of seven industrial designers here in the studio in Auckland, and one of just two females. Simone is my female counterpart and the only designer…
This month I just had to make mussel fritters. Mussel fritters remind me of being at the beach during the summer holidays; making decisions about ice cream flavours at the dairy, whether to wear jandals or walk barefoot and if the Christmas ham is still good for another day’s sandwiches. Family friend and
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.
Not being a morning person makes me by default a big brunch fan—you still get to enjoy a great Kiwi breakfast, just a little later in the day. And I think just about every Kiwi out there has their own…
Winter for me starts with soup-making motivation stirred by the first sight of the new season veggies. I make a huge batch which is then either eaten as lunch and dinner for the next few days, or frozen in an…
This side makes a fresh respite from the richness of the venison and pumpkin. The textures are divine with the sweet crunch of the capsicum, the fluffy softness of the aubergine and the creamy smoothness of the spinach, yum!
This makes a great accompaniment to the venison shanks I posted the other day. Pumpkin and venison in my opinion is a match made in heaven. The onions and cream make the mash extra tasty and flavourful, whilst the chillies give it an extra kick to warm you up on a cold day.
Easy to make, and very easy to eat – even managed to convert the boyfriend (favourite meal steak) to this delicious protein. The secret is to bleed the excess moisture out of your tofu prior to frying so you get a nice crispy shell.
This post deserves a special introduction. It is our first guest blog post. Its author, Sarah Woollett, played an important role in the realisation of this project, contributing advice, tasty recipes and unwavering encouragement. Sarah is an incredibly competent and knowledgable cook and here in the studio we were lucky
This recipe is an adaptation of one originating from an ex head chef, Gary Sweetman. I can’t actually remember the original because I have changed it each time to suit the occasion. This recipe is fantastic for catering a party because it can be prepared in advance and the ingredients are in one component so there is no complicated assembly.
