A shorter version of this article was published in The Christchurch press and the Wellington Dominion Post on October 15th. Nori is incredibly healthy. It contains vitamin A and C which help to keep our skin and immune system healthy and it is high in fibre. It has 10 times more calcium and iron by […]
A shorter version of this article appeared in The Press and The Dominion Post on October 7th 2014. How do you cook fennel, or is it best eaten raw? What else goes with it aside from fish? Fennel belongs to the Umbellifereae family and is, therefore, closely related to parsley, carrots, dill and coriander. The […]
A shorter version of this article appeared in The Press and The Dominion Post on October 1st What is the best way to cook Salmon and how do I know when it is done, so it doesn’t dry out? Salmon can be expensive and it is easy to overcook, so you want to get […]
Our final cooking class for 2014 will be held at a slightly different time and day of the week. We want to make the most of the wonderful deck out over the water at Naval Point Club for our Al Fresco class. Learn about smoking food, barbeque tips and using rubs, fresh summer dishes and […]
Jenny Garing, linguist, traveller, gourmet, teacher, and the creative force behind Lyttelton’s Ground Culinary Centre (destroyed in the February 2011 earthquake) is extending her Ground Essentials food products, running cooking classes, and also now, providing answers for culinary questions though the new “Epicurious with Jenny Garing” section in The Press.
Jenny Garing Copyright © 2019. All Rights Reserved.
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