This began as a recipe for onde onde, but ended up as more of a fusion child between onde onde and tang yuan, two of my favourite Asian desserts. Typical. Full article “Onde onde”
By Lucas Kaminski Sampaio
In our last issue we met Lucas Kaminski Sampaio who spoke about his trials and tribulations with our immigration department. Full article “Shared nature”
By Ralph Jenner
Charlie and I had been talking and dreaming about a Louisiana style crab boil for almost a year. One day last summer it all came together. We had an occasion, I had a morning off and Charlie wasn’t too busy to squeeze in an early morning mission to the home of all things fishy. Billingsgate Market. Full article “Summer seafood boil”
When I cook with plants I like to focus on getting as much exciting flavour out of them as I can. I don’t like to think I’m restricting myself and believe a shift in perspective is all it takes to enjoy the full potential of plants when you give them your full attention. Full article “Making Meals With Plants”
Use your noodle.
Fiona Smith & Ginny Grant share a couple of instant noodle alternatives that are almost as quick and way more tasty. Full article “5 minute noodles”
Alesha Bilbrough-Collins of Christchurch’s BearLion Foods lays down a challenge to her fellow restaurateurs.
I really have no idea where to start. Someone once told me when you’re trying to train staff, start with the negatives then end on the positives, so they take away something good and hopefully things will improve. Full article “WASTED HOSPITALITY”
Chefs don’t always eat well, especially after a long shift in a sticky kitchen. I know a fine-dining chef – who I’m sure would rather remain nameless – who dreams of putting his stinky feet up and ordering a trashy chicken pizza from Domino’s after service. Full article “Chef’s treat”
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”
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”
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.”
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.”
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”
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.”
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.”
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”
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”
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”
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”
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”
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”
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”
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”
Jonny Almario (@jonnyalmario) of K Road’s Madame George fills our glass with summer vibrations.