I must confess that when the black and white theme for this month was decided on, I felt like a bit of a traitor, for I am actually cheering on two teams. Luckily, the second team still fits the theme! For me the black represents the All Blacks (obviously!) and the white – my native country; England (sorry!).
If you haven’t tried pulled pork before, you must and ideally as soon as possible.
I used a Jamaican Jerk paste and massaged it into the pork before slow cooking it for over 12 hours – and when I say “used” I don’t mean “made”, I mean
I have just finished compiling a list of tips and tricks; suggestions which I hope will make your next dinner party all the more successful. At the risk of sounding like know-it-all when it comes to this subject, I would like to share a series of unfortunate events
What better way to welcome your guests than with carefully assembled, delicate (and delicious) canapés. For our dinner party this month we served up three bite-sized treats to start the evening in the manner in which we intended to carry on.
I live with four people, a number which expands and contracts from one day to the next as girlfriends and boyfriends come and go, as friends and family fill spare beds, and as weary travellers find a place to rest their weary heads. Our spare room is more often than not occupied, if not by friends or family then by travellers sent by friends and family
This post has been a long time coming. A year in fact. This time last year I had not long returned from a couple of weeks of design, food and culture in Northen Italy. I was lucky enough to be given the opportunity to travel over for Eurocucina, a huge kitchen design tradeshow held just outside of Milan.
These fritters are a nice alternative to making cabonara or macaroni cheese for hungry little mouths.
I’ve just come home after spending 5 days in Oz with my sister, her boyfriend and his two daughters.
Yesterday I told of my unpleasant and embarrassing encounter with a raw scallop Today I am just going to tell you to how lucky we are to live in New Zealand as no matter where we live, we are no more that a hop, skip and a jump to the sea. After visiting a bit more of the world and meeting folks from Europe, Asia and America
There is something sexy about scallops; they are the Johnny Depp of the ocean. Although not really when they are raw; here is my outdoor eating experience with raw scallops.
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.
Salt and pepper squid is a dish found on most kiwi eating establishment menus and one that has time, and time again disappointed me. Squid should be only “just” cooked but only too often it’s like chewing on a rubber band. The short cooking time is my only point for this recipe; it’s splendidly easy and by-jeeze, it tastes good.
These tasty little morsels are great finger food for a party or as part of a mezze platter to graze on over a lazy afternoon or evening. For a dairy-free option serve with a fresh tomato sauce instead of yoghurt.
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 guests feel welcome; I just know that in a place where food is so intrinsically linked with national identity I will fit right in. Although I have never been to France (it is certainly up there on my list of places to travel), I have chosen to cook two French classics:
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