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.
Almost two years ago now, while travelling around southern Italy for a few weeks, we happened upon a small café in the town square of Catania, Sicily, with a counter stacked high with sweet treats. Choosing to forgo the famous cannoli, I bought the biggest doughnut I could find
The group of desks I sit at can sometimes get heated. When you have a Frenchman, a Northlander, a Chicagoan, a Chinese Kiwi, a Hamiltonian and a Westie all within arguing distance there can be some pretty steep opinion gradients. But we found one thing we can agree on. Paul mentioned his native city Chicago’s signature food, deep dish pizza, and after initially asking if he was sure it wasn’t deep fried, we did some googling and our eyes glazed over.
Over summer I spent 2 months in South-East Asia, discovering the land of things that shouldn’t taste good but do. Fish sauce is made from rotting fish and smells like a dock during a power outage but cannot be substituted in many Thai dishes. Green chilli’s with eye watering amounts of capsacin, natures way of campaigning your body’s supposed dislike of pain so that you won’t eat it.
A couple of months ago I was at a friend’s house when I noticed a bowl of batter sitting on their kitchen bench and on top, a single white A4 piece of paper titled ‘German Friendship Cake’. I was fascinated – was this the food equivalent of a chain letter?
I’ve got a real love affair with bread, have all my life. Our little farmers’ market down here in Dunedin has a bakery which produces the most beautifully textured bread with a crunchy outer crust – when Friday rolls around I am already excited about getting up early on Saturday morning just to secure my favourite loaf.
You may have missed what a huge fan of leftovers I am but just to fill you in – there is something I just adore about yesterday’s food. I also HATE to waste food (it makes me feel sad and guilty) so even if the end result is a disaster I try to resurrect it into something worth eating…if only once
A few years ago I was at the Glebe markets in Sydney and tried for the first time gozleme. To this day that food memory is still vivid. Watching the ladies prepare and fry order after order was mesmerising; they’d clearly been cooking gozleme for a lifetime
The first mistake was deep frying, the second was sugar dipping, but by the time we drizzled these gorgeous golden treats with the buttery, zesty curd we were powerless to exercise restraint.
I am really bad with things that take time and require patience; knitting, golf and gardening spring to mind as things I’ve tried and given up on due to lack of immediate satisfaction. I love cooking (obviously) but I’ve never been much of a bread-maker
This recipe was kindly shared with us by Jennifer, our Learning and Development Specialist here at Fisher & Paykel. Jennifer is American and so it is particularly appropriate that she in contributing to the blog over this Thanksgiving period. Jennifer is a fantastically passionate baker and is always keen to share her stories
When scouting for recipes for this months theme I was pleasantly surprised by the number of males who came forward to share their recipes with us. Aidan is one these males and he kindly shared a recipe for Oaty Brown Bread, straight from the homeland, Ireland. Here are his thoughts on this hearty loaf:
Last week Sam shared with you his winning chocolate macaron recipe from last year’s Dunedin office bake-off. Today we bring you the second place getter, a beautiful, sweet braided bread made by Isabelle, one of our engineering team leaders.
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.
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