Last night I indulged. I poured myself a whiskey, sat down at my kitchen table and gingerly cued Frank Sinatra’s Christmas carols. Whilst I awaited the protests of my flatmates (which strangely enough never came) I spent the evening sketching. I sketched with purpose, in the hope that from the collection of scribbles on the gridded pages before me
My love for Halloween stems from my older sister; born on the 30th of October she hosted an annual Halloween party throughout her teenage years and I can remember anticipation and excitement for the event building from about August. In recent years I have been lucky to befriend a little lady with a passion for black magic and entertaining, the perfect combination for throwing Halloween parties.
It is comforting to know exactly what goes into the things we eat. For me, the less processed and refined the better. For a while now I have thought about making my own crackers as the store bought ones are more often than not full of preservatives and saturated fats, two things which I can quite happily do without.
This recipe is a take on the classic pavlova that Kiwis are very proud of and well known for. Having lived in Samoa for nearly half of my life, the only pavlova I became accustomed to was a rolled version with coconut threads baked on top and smothered with heaps of whipped cream and fresh seasonal fruits.
I love the intangible feeling of Christmas – that big, warm, swelling feeling that rises up inside you. The closer we draw to Christmas (9 days and counting) the more palpable this feeling becomes. It’s in the shop windows, it’s in the Christmas trees – strung with lights that twinkle in darkened lounge windows and it’s in the Christmas carols that float on the sticky, humid summer air.
Much to the delight of the blog team we have a new member, Genevieve. Genevieve has just started in product development for cooking products as a product evaluator. She hails from Samoa where her mother owns her own catering business and with a food science background we’re expecting big things!
Biscotti are twice baked (once as a loaf and then a second time as slices) to make for one incredibly crunchy sweet cookie that just begs to be dunked into hot coffee or tea. The absence of any butter or oils in the mixture means you can definitely have more than one.
These truffles are completely chocolate free, using the much underrated and underused carob. When I started my quest for an interesting carob recipe, my boyfriend screwed his face up in disgust. After a childhood of carob treats due to an eccentric mother who had a passion for looking after her
Being of the non-religious, sweet toothed persuasion, Easter for me is a celebration of chocolate in all its delicious forms. In my humble opinion, these chocolate mousse-filled chocolate eggs are a good place for the party to begin. A perfectly made mousse is deliciously rich, silky-smooth and decadent.
I will be the first to admit that this recipe caused a bit of a stir! It evoked some strong reactions from our willing testers, the majority of whom, thinking they were being offered chocolate truffles, were taken by surprise, discovering their intense sesame flavour and nutty texture. Testers’ opinions were very much
- Whittaker's Chocolate
- spelt flour
- rye flour
- Rice & Grains
- Pulses & Legumes
- Pasta & Noodles
- Nuts & Seeds
- ice cream
- Green tomatoes
- full cream milk
- Fish & Seafood
- Dutch process cocoa