I had a lot of positive feedback about cauli rice last time I wrote about it, so here are a few other ways you might like to try with it. Buttercup Beauties I couldn’t resist these pretty little buttercups from the market the other day – even though I’m not a big pumpkin person, I knew they’d look so so pretty split in half and … Continue reading Cauli Gosh!
In this stunning version of laab, I’ve played around with some of the traditional elements: rather than hand-chopping the meat into a mince and then braising it, I’ve worked with venison’s love of a quick, hot sear to keep the meat meltingly tender, and I’ve used Thai basil – usually more of a feature in curries – rather than coriander, because it’s anise flavor works brilliantly … Continue reading Venison Laab
The other day I Insta-faced a photo of my lunchtime salad, and got such a good response I thought I’d post not only that recipe, but a few more easy, seasonal salad ideas from photos I’ve taken over the past month or so. As a knee-jerk reaction to this wintery weather around us, I seem to be craving crunchy, textural things – the greener the better. If … Continue reading Salad bar none
A couple of months ago I was scoping out Seamart in Mt Albert for my monthly column in Metro, Food Neighbourhoods. Overhearing ‘Metro’ and writer’ a nearby customer piped up, “Ah – you write for Metro? You must come to my fish and chip shop in Epsom! You must come and judge it for best in Auckland!” This chap, Thomas, had done his research – … Continue reading Fresh find
Pretty, highly perfumed flowers crowning my galangal plants in the garden. A friend brought the rhizomes over from her garden on Great Barrier last year and I felt despondent when they seemed to die soon after I planted them – but last spring they sprang, and kept springing, so I know have two patches of them in a very sunny, dry spot. I haven’t dug … Continue reading An Angle on Galangal
Here’s one of the easiest ways I know to cook an serve a load of fresh mussels. We’re lucky to sometimes get mussels from our friends on Great Barrier who farm them – those are the fattest, tastiest and freshest mussels in the whole wide world, but even mussels from the supermarket are generally pretty okay. Just avoid any that don’t close when tapped, or … Continue reading Mussel In