So what’s happening with food trends overseas? My foodie friends in the UK tend to agree on one thing — plant-based meals are certainly on the up. Vegetarian and vegan meals are becoming extremely popular choices on many restaurant menus.Read more
Let’s take a closer look at selecting and caring for boundary hedges in the Waikato.
A boundary hedge is not only a more natural and inexpensive alternative to building a fence, it can also add long lasting structure and value to your property.Read more
Today pasta is a widely enjoyed meal but it was once available only to Italian noblemen. And up until the 16th century, pasta was combined with a variety of sweet ingredients and cooked well beyond al dente or ‘just tender’.Read more
I thought I’d rattle off some organisations, people and websites that are good for those wanting to up their ante in terms of computer skills.Read more
Lentils are a nutritious versatile food. A key ingredient in soups, salads, sides, casseroles and savoury bakes, they’re ridiculously cheap and can be stored in airtight containers for months.Read more
We learned a lot during lockdown.
We learned we can do without our celebrities, sports heroes, and marketing sharks. But not without our health care professionals, reliable delivery people, and that friendly person at the grocery checkout.Read more
Puddings — as we know them — are distinctly English creations. There is a school of thought that the Roman sausage was a type of pudding, and the Portuguese have their pudim and the Spanish their pudin.Read more
New Zealand cheeses are overwhelmingly tops. And the variety is such that you could savour a different delight almost every day of the year.
Cheese is the perfect after school snack and the ideal nibble with drinks.Read more
In 1980 New Zealand kiwifruit hit New York for the first time. They cost one US dollar each and were celebrated hugely “in tart after tart, fruit salads, savoury salads and sauces lending an algal tinge to beurre blanc,” according to The New York Times.Read more
Asian cooking techniques and condiments are now so widely used in Kiwi kitchens that they have become the norm.
Stir-frying has been around since New Zealand’s gold rush days and the popularity of Chinese restaurants in the 1950s had a big influence on home cooking.Read more