Pappardelle with Prosciutto, Rocket & Baby Peas

SERVES 2 – Cook 300g dried pappardelle until al dente. Meanwhile, sautee plenty of garlic in olive oil. Add sufficient cooked baby peas and fresh rocket leaves and wilt. Stir through the pappardelle along with 6 or so slices of prosciutto and a generous amount of grated parmesan. – Drizzle over good evoo to serve. NB: Prosciutto may sometimes seem an extravagance in a midweek … Continue reading Pappardelle with Prosciutto, Rocket & Baby Peas

Liquid Molten

Love having this place nearby. Reasonably priced small eats ($11-14 small plate) and downright cheap cocktail specials ($10-12). I recommend the crispy 5-spice squid and the thick-cut chips are awesome. The truffle mayo could do with about half the amount of salt though, as could the spicy chicken meatballs.   –  SWEET Liquid Molten, Mt Eden Village, Mt Eden. Continue reading Liquid Molten

EGGplant

I tend to call it aubergine,  but  when I saw ivory, perfectly oval specimens grown ornamentally at the Winter Gardens in the Auckland Domain last summer I suddenly understood the un-French sounding name for them. I had always been a bit confused as to why something deep purple and kind of pear-shaped was named after an egg. Anyway, when I saw them in the hothouse … Continue reading EGGplant