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Salmon, Soba and Spice

Kiwi, Korean and Japanese influences all paid a part in the creating of this dish. I had been on a bit of a Korean gochuchang binge anyway, loving its umami bite. And I wanted some soba. I had a bit of a hankering for my time spent living in Japan- truth be told. And with […]

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Monkeying with Food

The year of the Monkey has just begun in the lunar calendar. Often called Chinese New Year, it is also celebrated by other Asian countries to various degrees. I have been lucky enough to have been living in China and Korea at different times, and have celebrated this amazing holiday in both cultures. There is […]

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Fermentation Bug

I know that fermented food is good for you. It is all the rage from kombucha to kimchi, sauerkraut to sourdough, kefir to kashk. People have got the fermentation bug. I absolutely hate sauerkraut, but adore kimchi. Go figure; both are variations on fermented cabbage. I guess I need that chilli hit. I also really […]

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Curry leaf Abundance

Having bought a packet of fresh curry leaves from my local Indian supermarket, I was determined not to waste any. You can’t get fresh ones all the time (usually only dried) so I wanted to make the most of them. Curry leaves do not taste like curry. They are called curry leaves because they are […]

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Gokpinar Manti

Whenever we have a good length of time in a foreign country, we hire a rental car and just go where the moment takes us. We’re notoriously lax at planning in advance so, using local maps, a Tom-Tom or our phones, we often head out without bookings or a plan and just trust in following […]

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Using Whey

I make my own cheese, which produces a lot of whey. But rather than tip it out, there is so much that can be done with this “by-product”. When you make cheese, enzymes added to the milk causing it to separate into solids and liquid. The solids, or curds, are strained and become the cheese. The […]

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Nutritious and Delicious, but a dog’s breakfast!

  I started feeding my Border-Collie/Labrador cross  home-made food a year ago. The lab in her wins out too often and she gets too fat on commercial food. I wanted food that wasn’t full of fillers and additives, or suspect ingredients. She is not allergic to any foods that I know of, but I wanted […]

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Cardamom Confusion

I have a recipe asking for Black Cardamom. Is that the same as Green? Can I use them interchangeably? In a word; NO! Most recipes calling for cardamom mean the fragrant green cardamom. Black cardamom is much stronger and smokier. Although they are related, they have completely different appearances and flavours. Green cardamom is a […]

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Za’atar- the genuine article

A shorter version of the following appeared in The Press and the Dominion Post on October 22nd.   The name Za’atar is used to describe both the blend of spices and also its key ingredient; Middle Eastern wild thyme. The wild thyme is usually sourced from places like Jordan and Syria, but it is not […]

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Superfood Nori

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 […]

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