Blue cheese soufflé
This month we are cooking dishes from places that could be a home away from home. In many cultures, food is a way of making
This month we are cooking dishes from places that could be a home away from home. In many cultures, food is a way of making
Quinoa is one of those wonder foods. Not only it is very high in protein (12 -18%), it is also lauded for containing a balanced
The peach and mint infused vinegar I posted earlier in the week makes a great base for a sweet and tangy vinaigrette to dress this summer fruit salad. Strawberries in particular love a good smack of vinegar, and the fresh flavours of mint and basil really make this salad pop.
I have come to the conclusion of late that spring is really one big tease. One day it is beautiful and I find myself enjoying
The first time I ate this was actually in Spring about a year ago. One of the product evaluators for Dishdrawer threw a pot luck
n NZ, we are lucky to have a vast selection of fresh foods on our doorstep; seafood, dairy, beef, lamb, pork, poultry, farmed and wild meats, tomatoes, kiwifruit, avocados and berries are just a selection of our local faire.
As this month’s theme is spring and local produce I thought I would make the most of what I have in my garden, and that
I have to confess that I am only a recent convert to the virtues of asparagus. Too many bad experiences with limp, over-cooked soggy stems
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 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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