You have to work hard to dodge fried chicken on the menu of most restaurants at the moment, and although I never thought I’d say this – I’m sick of it! It’s problematic when a great dish becomes a food trend and is reproduced millions of times. In the case of fried chicken, I’ve eaten some that Colonel Sanders himself would baulk at, but even more than that, it’s not something I want in my weekly diet.Read More
To those of us that love food, Dominion Road in Auckland is synonymous with a variety of excellent Asian cuisines – in particular, Chinese cuisines. One who has never driven down the ‘Dom’ (as it is affectionately known by some) will be entranced…Read More
Mix sugar and salt in a bowl dissolve yeast in tepid water and add olive oil in a separate bowl. Slowly add flour and knead for…Read More
1kg of watercress
2 large potatoes, peeled and sliced very thin
1L water 250ml of good quality olive oil Salt and pepper to taste
To make the pasta dough, if you have a mixer with a dough hook like the Bosch Food Processor, add the flour and pinch of salt to the bowl, put the mixer on slow and add one egg at a time to the flour. Mix until all the flour and eggs are starting to combine and form a crumbly mixture…Read More
At Ballymaloe Cookery School I was taught this simple and fail-safe formula for delicious vegetable soup – it’s called 1-1-3-5 – and it works every time.
We used this base recipe at Ballymaloe to make the most delicious potato and spring onion soup one day, and we were taught how to make this game-changing accompaniment to drizzle on top of it. Thank me later!