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More Burmese Please

The Burmese Cooking class on August 23rd is fully booked, and the inquiries still keep coming. As there have been so many requests for another class; we are repeating it on Sunday September 27th. The class is already half full so book early. The green tea leaves are sitting in my fermentation pot now and […]

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Crab night in Singers

If you read all the food travel sites, then you would could be forgiven for believing that Singapore is all about Hawkers markets or Singapore Chilli Mud crab. And as a tourist there, it is relatively easy to get advice on where to go to get these things. Of course, in doing so, you run […]

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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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Portugal, Pepper & Burma

Ground’s next set of global dinner cooking classes have been confirmed.   Sunday June 28th: 3pm start. The Food of Portugal. The food of Portugal is fresh, tasty and has some unique characteristics. Influenced by the sea, fresh produce,  and with  introduced spices this old colonial power has some culinary surprises. Sunday July 26th: 3pm […]

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Eggs for Easter

Are you looking for something a little different, but traditional that you can do with eggs for Easter with the kids I have been cooking Sephardic eggs (sometimes known as Brown Eggs), since finding this recipe in the mid 1980’s, and being fascinated by the colour and flavour of the eggs. The Sephardic Jews (“Spanish” Jews) were […]

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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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2015 Global Dinner Classes: from Lebanon to Pepper

This year’s dinner classes include some beauties! The first 3 month’s dates have been set. Sunday February 15th: 3pm start   Vietnam & Malaysia. A look at these two South East Asian countries with very different cuisines. Different ingredients, cooking techniques and tastes. Try your hand at making Otak Otak and savour delicious bun cha on the […]

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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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