Summer is an all year round season in Samoa and so every Saturday night is BBQ night at my parents’ house. On evenings that are hot and humid and no one’s in the mood for eating 2 inch thick T-bone steaks with the works, my dad conjures up his chicken satay kebabs as a lighter option with coleslaw and rice.
This recipe suits particularly civilised outdoor eating. Don’t get me wrong, I am all about throwing snags on the barbie, wrapping one in soft, white bread, drowning it in tomato sauce and washing it down with beer – but occasionally it’s nice to get a bit fancy.
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.
My Mum grew up in small-town New Zealand. She lived in a wee place called Inglewood which is near a (slightly) bigger place called Stratford which is near a place called New Plymouth, New Zealand’s 11th biggest city. Mum is always on the go. She is always occupied with one project or another, the latest being her Ukulele band. Mum’s passion for playing the Ukulele
As the provider of this months theme it was only fitting that I post a recipe from my small, (but growing!), list of recipes. At the very start of my teenage years I was removed from my precious little world in Hamilton, New Zealand and taken by my parents to live in Shanghai, China. My father’s career had reached an exciting new level and we were all coming along for the ride! The life
The crisp raw vegies and fresh flavours of mint and coriander in this recipe make for a refreshing and healthy lunch or snack. They are dairy and gluten-free*, and can easily be made vegetarian by omitting the fish sauce from the dipping sauce (you may want to adjust the seasoning to account for the lack of salty fish sauce), and substituting the chicken for tofu or chopped cashews.
Profiteroles are definitely something that have crept into my Christmas food traditions. Chocolate-dipped and custard-filled, the mere sight of them fills me with Yule tidings. I hope this association travels into my two-year-old son as the years go by.
As a designer I am sensitive to aesthetics, to the way in which the objects and things around me look and feel. Whether I am designing a product or serving dinner to my flatmates, the way things look are important to me. Without consciously thinking about it, these tomato tarts became little canvases. Their colours and textures contrast to make nibbles perfect for
Beer is definitely an office favourite, on a Friday afternoon it’s a given that members of the office will be heading off for that well deserved end of week beer. And sometimes, when there’s cause for celebration, one of the functional managers will put on a few beers and the whole office gets together in the staff kitchen to regale each other with the week’s stresses and unwind. We’re quite a tight knit bunch down here at the Dunedin branch and Friday beers has forged many a friendship.
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 of those crowd-pleasing favourites that always result in many warm compliments to the chef (aww shucks, thanks guys!).
- 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