Pumpkin, Kumara and Lime Soup

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.

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Monkfish Kebabs

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.

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Simon’s Szechuan Tuna with Sesame Slaw

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:

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Clams in chili lime broth

We are so lucky here in Dunedin to have an abundance of wild foods available for free procurement.  One of my favourite wild food experiences is to spend a Sunday collecting clams from Papanui inlet. We head down at lowtide with a spade and a couple of buckets.

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Pork and watercress terrine with poached apples

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.

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Ceviche with radish and cucumber salad

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

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Käsespätzle

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.

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Siu mai

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. 

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Risotto alla Milanese

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.

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Smoked salmon and orange pate

This is my last post for the time being; I have written it in advance, due to the fact that my maternity leave will have started by the time this recipe goes up.

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Larb gai

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.

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Theresa’s tuna empanadas

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

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Oka

Genevieve works as a cooking product evaluator here in the Dunedin office.  It has been a few months since she last shared a recipe with us; she has been too busy in the cooking lab testing appliances!

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