Add a little variety and flavour to family meals with pickled or corned meats. The traditional method of cooking these treats is commonly known as boiling. However, the term is a misnomer. Boiling is spoiling.Read more
It’s ironic that we’ve come full circle. We start our lives eating or being fed from a bowl. And after years of designer food served on flat plates, there are now sections on restaurant menus dedicated to ‘bowl food’. Even Lonely Planet has published a book on the subject — The World’s Best Bowl Food.Read more
Is this the year of the lemon? My tree is laden and so are the trees of all our neighbours. Gifts of our lemons are being refused — for the first time in my lemon-growing life.Read more
There are lessons in this Kiwi-Seychelles connection. Lessons for conservation, for tourism, and for business.Read more
Winter is the ideal time to enjoy hearty cheesy, meaty, fishy or vegetable pasta bakes. Comforting and nutritious, they can often be prepared in advance and cooked just before serving.Read more
Online reviews can be a handy form of reference. Do you need a quick estimate on whether a given product or service is going to be useful to you? Not only are online reviews painless to fill out, they also provide useful information to others.Read more
Food Writers New Zealand has released its first electronic cookbook, Cosy, which promises to deliver new ideas for delicious, hearty fare, while also raising money for charity.
Cosy features 40, family-style recipes.
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