Jan Bilton

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.

Several years back, when two family members were diagnosed as gluten intolerant, I thought ‘Oh no, planning meals is going to become harder’. There weren’t many products available to help alleviate my dilemma. But today I make enjoyable gluten-free meals and bakes for the whole family — all without that ‘oh no’ feeling.

Once known as the ‘food of the gods’, wild mushrooms have been enjoyed around the world for thousands of years.

Mushrooms are the ‘meat’ of the vegetable world.

Passionfruit were first discovered around 1700 in the jungles of Brazil by a Jesuit priest. They were named the ‘Passion of Christ’ because the plant’s flower resembled religious symbols.

As the American poet and essayist Ralph Waldo Emerson put it “All mankind loves a lover.” And Valentine’s Day (February 14) is the recognized time to send special greetings to a sweetheart usually in the form of a card, chocolates, flowers or bubbles. Dining out has also become a fashionable way to celebrate. But, a special meal — prepared with love in your own kitchen — is a real winner.

Capsicums are the taste of colour. They originated in South America and in 1585 were taken to Hungary where the red variety became synonymous with Hungarian cooking — in the form of paprika.

In the 1970s, Wiener schnitzel was a popular meal-in-a-minute. It has fallen out of favour but a good Wiener schnitzel is a true delight.

Throwing away food is throwing away cash. There is no excuse for tossing out leftovers from festive meals.

For one thing it’s cheaper than ordering in or rushing off to the supermarket, burning fuel and probably spending way too much on more festive fun food.

Festive meats are great but things on the side can be equally as appealing.