A few years ago I was at the Glebe markets in Sydney and tried for the first time gozleme. To this day that food memory is still vivid. Watching the ladies prepare and fry order after order was mesmerising; they’d clearly been cooking gozleme for a lifetime
Personally I don’t do detox, so I had to think hard this month. Meeting detox halfway seemed a good compromise to me, a dessert with some possibly tenuous detoxifying qualities.
We are very fortunate to be in the Southern Hemisphere right now, enjoying warm summer days, long evenings and an abundance of fresh produce right when we feel like a bit of light relief after the excesses of Christmas.
Rugby has been kind of a universal language for the past few months. On numerous occasions I have found myself talking to strangers about such topics as Dan Carter’s groin injury, a non-regulation mouth guard, the strength of backs or the speed of forwards
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!).
I feel very lucky to be sharing this recipe with you all as it comes to us straight from Italy, from a real Italian Nonna (grandma). Marco, one of our engineers here at F&P, kindly sent message back to his home town in the hope that his Nonna would share with us her gnocchi recipe. Luckily for us she did. Over to Marco:
Growing up, I can remember Mum’s dinners often comprising of a side of coleslaw, rich and creamy from the condensed milk dressing. I can remember my sister and I offering to make it and sneaking cheese into it…I think we had just discovered that everything tasted better with cheese.
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
Portobello, Oyster, Shiitake, White, Crimini, Button, Dried, Fresh, Maitake, Enoki, girolles, trompettes de mort, Chanterelle, golden needle.. All these beautiful words sound like something out of a fairytale. They spill out of your mouth with such ease and sound so lovely to the ear. I almost feel guilty about eating such beautiful sounding food!
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.
I adore celeriac, I love the gentle flavour; a hint of celery, combined with the texture of a potato or turnip. However, in my humble opinion here, within New Zealand, celeriac seems to get a rubbish deal. Admittedly this might have something to do with its availability – such a small seasonal window; and its expense, but,
So this month we have been busy creating recipes based on whole grains and super foods, and I like to think that for most of my day, I am quite virtuous in my food choices. There are of course two exceptions. One, I love to bake; and two, I love to snack! Baking is something I never want to address: butter, sugar, white flour, these are three of my close and personal friends.
I think that Oscar may have a more sophisticated palette at 6 than I had at 26. For his last birthday he requested sushi, he is partial to a little escargot, and he really does much prefer dark Swiss chocolate to any overly sweet Kiwi-made stuff. Oscar’s mum is an engineer here at work. She is Swiss-French and it was from her that Oscar learnt to make Ratatouille,
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