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 walk past the piles of them in the supermarket without one ‘accidentally’ falling into my basket and, in the case of the weekend just gone, several accidentally falling onto the floor too, thanks to my supreme effort at trying to pick the perfect gourd for our family. Alas, I digress.
These monkfish kebabs are actually my favourite thing to make at the moment. They are divine. We have eaten them several times in the last few weeks as they are just so easy to put together – the monkfish is meaty enough to stay firmly on the kebab too, so you don’t need to worry about it falling off.
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 Tuna with Sesame Slaw:
Terrine is one of those dishes which must not be thought about too much before consuming. If one was to explain it to an unknowing, unsuspecting diner then I suspect mouths may become instantly clamped. Flaked meat suspended in cold gelatine…..hardly appetising.
It’s nice when the time comes to write about a recipe and I get the time to reflect and share an exceptional food experience. This memory stems back from only last Friday when we, the blog team were lucky enough to travel to Moeraki and visit Fleur’s Place for lunch. Unassumingly nestled on the edge of a wharf, Fleur’s really epitomises what a seafood restaurant is all about
This simple dish was inspired by a mystery gift from one of the guys at work. I asked him to bring back a cooking implement unique to his home country, Germany. He came back from his holiday with what I can only describe as a strange looking cheese grater with a hopper attached to it. When I asked him what it was for, his reply was spätzle, a type of small round noodle.
These little bite-sized morsels are my absolute favourite item from the yum char menu. I quite often meet my wife and her family for a yum char lunch during the week. It makes a nice little break from my working day, and even better the restaurant is right across the road from the office.
Ok so you will have realised from the title that I have diverged a little from this months Yum Char theme. The reason for my straying is to share a recipe with you that is inspired by a recent trip to Italy. I was fortunate to travel to Italy for the last 2 weeks in April spending most of that time around Milan and the Veneto regions in the north of Italy.
In the spirit of this brand New Year, I would like to propose a toast to new beginnings and to being inspired anew. There is nothing like seeing out one year and ushering in the next, full of hope and promise, of goals and visions and also of things unknown. 2011 was a great year and a feeling in my bones tells me that 2012 is going to be an even better one.
This post is the last for 2011 and thus I feel it necessary to reflect on the twelve months that have been. It has been a busy year for us here in the studio in Auckland and all of us have had the satisfaction of seeing some of our designs come to fruition. One of the highlights of being an industrial designer is witnessing the parts/products we design turn from 3D
- 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