I just couldn’t seem to co-ordinate a time to get to one of Jerome’s sourdough baking classes. But knowing half a dozen bread obsessives that have done his class, the odds of getting my hands on some starter and the recipe was always looking good. Full article “Starter Crumpets”
Recipes
Great recipes from Stone Soup.
Pomegranate Tequila Sunset
by Mark McAllister
Tequila, it gets a bad wrap a lot of the time. I reckon for the same reason that people turn their nose up at foods they dislike, they’ve just had a bad experience with it. Full article “Pomegranate Tequila Sunset”
Home, land and sea.
I recently interviewed an inspiring group of food thinkers – chefs, critics, farmers and eaters* – and asked them whether we could define New Zealand’s food culture, whether we had a distinct cuisine and whether it mattered. Full article “Home, land and sea.”
Batter up – Fiona Smith shares her love for okonomiyaki, the Japanese pancake.
For my money, the street and casual food of Japan is where you find some of the best flavours. Takoyaki, octopus dumplings, are everywhere – too tempting when I’m trying not to eat octopus – as are yakimochi (grilled rice paste cakes) being grilled over charcoal. Full article “Batter up – Fiona Smith shares her love for okonomiyaki, the Japanese pancake.”
Tomato & Chilli Ferment
By The Next Meal
This fermented tomato and chilli recipe was inspired by tomatoes going bad at home as well as already-gone-bad tomatoes at markets – you can pick up kilograms of them from markets like Avondale or Otara in Auckland for pocket change. Full article “Tomato & Chilli Ferment”
Milk and Meat – a love letter.
by L’Angelique Willard.
Religion, it’s a funny thing. I grew up in a family that didn’t give two hoots about God, or maybe we just didn’t know two hoots about him…or her. Look at that, already stirring the religious pot. Full article “Milk and Meat – a love letter.”
If it’s not broken we don’t change it.
by Lynn Jenner
They say if you can remember the 70’s you weren’t there, but that isn’t entirely true. I have proof. Ever since I left Dunedin in 1983 I’ve kept great taste and texture memories of the whole-wheat salad, coleslaw and cottage cheese at Pot Pourri Vegetarian Café in lower Stewart Street. Full article “If it’s not broken we don’t change it.”
Clay seed balls – à la seed truffles
Food for Soil, Bugs, Plants, Humans.
The clay seed ball has been used for thousands of years as an effective tool and technique for the growing of agricultural crops and re-greening large areas of land. In recent times, they have been popularised through the Guerrilla Gardening movement. Full article “Clay seed balls – à la seed truffles”
MOLE DE OLLA
by Mark McAllister
Mole de olla translates to “pot of mole”. It is eaten all over Mexico, the recipe and style varying from region to region and from cook to cook. Like all the best classic dishes, I reckon it was born out of necessity and whatever ingredients were to hand back in the day. It is a thin mole and is easy to make compared with a thick mole poblano, with its chocolate and long list of ingredients. I thought it qualified as a mole because of the addition of chilies but a bit of research tells me that the word “mole” comes from the Nahuatl (Aztec language) word “molli” meaning sauce, stew or concoction. Full article “MOLE DE OLLA”
The Next Meal – ricotta gnocchi with cured egg yolks
Gnocchi is a blank, cushiony canvas for you to paint with whatever flavours and textures your palate pleases. Although in fairness, this gnocchi here isn’t entirely blank. Full article “The Next Meal – ricotta gnocchi with cured egg yolks”
Cocktail Party
Sick of our current reality? Might be time to throw a 70’s inspired cocktail party, spend an evening in a ‘Boomer’s’ shoes. Full article “Cocktail Party”
Back of the fridge hangover soup
Serves 2-4
This is my version of a Korean hangover soup. I find myself making it not only for a hangover, but on those frosty nights when there is seemingly no food in the fridge and I’m just too plain lazy to go to the shop. Full article “Back of the fridge hangover soup”
1 fish 4 ways
On a recent visit to Lima I ate at La Picanteria, a fantastic seafood restaurant in the Surquillo district. The bar counter is covered in fresh fish and you basically buy one the size you need for your group and choose a few different preparations. If you have a really fresh fish to hand, try any or all of these recipes Full article “1 fish 4 ways”
Preserving the proceeds of summer
by @thenextmeal – Will Bowman and Jane Lyons
We’ve always had a tangy-tongued approach to food, constantly craving the power of sour that pickles and ferments can bring. It’s only recently on our own bacteria-driven journey that we’ve developed a new appreciation for what can be done with some salt, water, vinegar and a bunch of beautiful produce. Full article “Preserving the proceeds of summer”
Summer Eats
These recipes — and the others in Volume 3 — add up to a perfect pot luck party. Ring up your mates, assign them a dish, light a fire and turn up the tunes. Full article “Summer Eats”
Mixed feelings over mixed drinks
Jonny Almario (@jonnyalmario) of K Road’s Madame George fills our glass with summer vibrations.
Dirty coffee
by Ralph Jenner
1 Lt brewed coffee, left to cool – preferably filter, but plunger will work too
100 ml bourbon (I use Wild Turkey) Full article “Dirty coffee”
Roasted bone marrow on toast
Words and photography by Charlie McKay
This dish, while not a rip-off, is definitely an homage to the classic Fergus Henderson bone marrow on toast with parsley salad from the St John cookbook Nose to Tail Eating: A Kind of British Cooking. Full article “Roasted bone marrow on toast”
Rohan Anderson – Life of an ethical omnivore
by Marty Jones
Over the past eight years, Rohan Anderson has been on a food journey that he’s documented on his website Whole Larder Love. Hailing from Victoria, Australia, Rohan has shared his stories, often in brutally honest fashion, and been a true champion of real food; food that has been grown, raised and hunted on the land. Full article “Rohan Anderson – Life of an ethical omnivore”
Miss Changy’s Sarawak Laksa
A brief rant on laziness, loss and The Man.
Winner Winner Kina Dinner
by Leisha Jones
My first taste of kina was as a doe-eyed Daddy’s girl, fishing off the rocks with my father. I looked up at him as if he were Jacques Cousteau, as he pulled his diving knife out of its holster and picked up a kina off the rocks. He crudely ripped the top off, gave it a quick dunk in the ocean and urged my sister and I to try it. It was too much for my little body to handle, and what resulted was a symphony of tears, retching and wailing as I clawed at my tongue and tried to rinse the sour taste out of my mouth with seawater. Cheers, Dad… Full article “Winner Winner Kina Dinner”
Olive Harvest
photography: Aaron McLean
For a young New Zealand girl, growing up on a quarter-acre section in central Auckland, growing and pressing your own olive oil seemed the reserve of the elite, with acres of rolling hills in the country. My Italian neighbours would tell of their yearly olive harvest and I imagined their estate in southern Italy, complete with majestic villa and the aforementioned hills. Many years later, while backpacking through Europe, I visited my old neighbours in their small seaside village of Scauri. No majestic villa. No rolling hills. Big disappointment. Full article “Olive Harvest”
Eat Your Weeds
by Laura Verner
Illustrations: Erin Ellis
Many useful and nutritious plants growing around us are treated as botanical outcasts. Weeds are characteristically fast-growing, and usually in areas people don’t want them. But their abundance and resilience means we are growing free food without even trying. Thinking of weeds differently opens up a new world of plants that are edible and/or medicinal. Full article “Eat Your Weeds”
Don’t throw it away
We keep being told there is a lot of food wastage in the Western world. I don’t know about you, but I am guilty as charged. I have too many veges that don’t get eaten and I tip half-eaten tins/jars of things that have spent too long in the fridge down the sink. On the bright side, I basically ignore best before dates, relying instead on my own sense of smell, taste and good sense. Here are a few other things you can do at home to reduce food waste. Full article “Don’t throw it away”