There are very few things I buy from the great banks of freezers at the supermarket. If I’m feeling particularly indulgent (and this is a rare occasion) I will surreptitiously sidle up to the ice-cream section, withdrawing the darkest chocolate…
I remember a version of this as a staff meal and at the time I thought it was so gourmet. Looking at this recipe today, it may have lost its gourmet shine but it is however just as delicious and worthy…
It has been pointed out to me, in a very light hearted way that my recent recipes have been based around pumpkin. It is true, I am a little bit pumpkin obsessed at the moment. I just can’t seem to…
Four years ago, give or take a month or two, we posted our first recipe Garam Marsala. When I think back to the early days of Our Kitchen, it really does feel like it was just yesterday. There were hurdles…
Miso feels so nourishing and wholesome. I love a cup when I have a sore tummy or am feeling a little low. Its salty, rich flavour always perks me up. This soup recipe is super easy and has become a…
I am totally over winter this year. To be honest, it hasn’t even been *that* bad ( pretty sure i just jinxed us all here in Dunedin with that comment), but getting up in the morning, while it is still pitch…
If by nature you are indecisive, shopping for pasta can be tricky. There are so many varieties on offer: wholemeal spaghetti (my favourite), squid ink tagliatelle, rainbow bow ties, alphabet letters and farm yard animals, even gluten free varieties made…
I’ve yet to meet a potato I haven’t liked. Agria, Yukon, Desiree, Nadine, Rua, Red Rascall, I love them all. Boiled, mashed, piled atop a Sheppard’s pie, in salads or particularly deep-fried. Potatoes, salt, oil, it never ceases to amaze…
As a child my Dad was never much of a cook, but it didn’t much matter as he made up for it in other ways. His culinary forays were limited in their breadth and included staples such as chicken wings,…
The Fisher & Paykel family is spread far and wide across the globe, but there is one thing that ties us together…food really is at the centre of so much of what we do. In our Huntington Beach, California office,…
Every family has their own version of the fish pie and boy I’ve tasted some good ones (I’m talking to you Lou). This one’s perfect for making small bite-sized pies. Now all I need to do is plan a fishing trip.
Simon, one of our cooking chief engineers, is a real foodie. He is often in the office kitchen whipping up something delicious. Previously he shared with us his Pea Shoot Pesto, this time he has this really simple and more-ish Szechuan…
Anyone who has dined regularly at our family dinner table will have eaten broccoli pasta. Once upon a time it was our signature dish and we ate it with such enthusiasm that after leaving home I found I had completely…
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