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When Meat comes Unstuck
Interesting, the fuss over transglutaminase (the food industry enzyme used to stick proteins together). Sue Kedgley’s complaint to the Commerce Commission – that glueing two pieces of meat together and...
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Roasting Leaves with the Swedish Chef
One of the best things about a New Zealand summer is the sudden influx of travellers from other parts of the world. I like meeting people who have come all this way to discover New Zealand, and it’s...
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Must Have New Gadget
I’m a sucker for a new gadget. My kitchen is stuffed full of ‘must-have’ equipment that’s used with great enthusiasm until the next thing comes along. It’s been years since I used my coconut...
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Sex on the Beach with the Devil Chef
What to make of a Hong Kong celebrity chef who has tattooed the words Devil Chef on his arm in Chinese, calls his molecular style of cuisine ‘X-treme’ and gives his dishes names like Sex on the Beach....
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The Perfect Egg
I’ve always wondered how people get those photographs of a perfect sunny side up fried egg. My recent food styling course with Denise Vivaldo revealed the secret and left me wondering, for the...
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A Forager’s Treasury
I have my dog to thank for my growing interest in foraging. Every day when we go for our walk, he sniffs out doggy smells while I fossick in the verges looking for edible weeds. Some of the leaves,...
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Nespresso Wellington
It had to happen. Wellington, the coffee capital, has a Nespresso Boutique. The Lambton Quay store opened last week with all the glitz and glam of an upmarket cocktail bar. Dean Barker and entourage,...
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In Praise of Dumplings
I love dumplings. Steamed, fried or floating in broth; warm podgy parcels or elegantly pleated purses; pot stickers that cling to the frypan or dumplings that bulge with their own soupy juices – I...
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Hot Smoked Salmon Kedgeree
Salmon is fast becoming the new chicken. Once an occasional treat, salmon is now a regular item on restaurant menus, a favourite at dinner parties and a necessary part of the canapé platter. Its...
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