A couple of my green tomato recipes in this article from ThisNZLife. It is the time of the year when you start pulling out the finished tomato plants, still with some green ones on them.
Not only is cinnamon incredibly versatile, but it is also healthy as it is one of the highest antioxidant spices around, and it increases the body’s metabolic efficiency. It also is a great source of manganese, which is a trace mineral that helps regulate blood sugar and neutralizes free radicals. A...
This morning's interview with Kathryn Ryan on Radio National was all about making some home-made Christmas gifts for your foodie friends and family. Easy but delicious recipes that you can quickly make and give to someone this Christmas- from Nani Nani jars to Christmas-flavoured vodka.
Here's a l...
Bohemian Roast Duck
My first interview with Kathryn Ryan on RNZ's Nine to Noon back in July, was on all things duck. Of course it was duck season. You can hear the interview here.
https://www.rnz.co.nz/national/programmes/ninetonoon/audio/2018799637/cooking-duck-with-jenny-garing
There are q...
Well what a year for everyone. As you can tell, this blog has remained a bit empty since lock down. Partly a time of reflection. Partly a time of major health issues in the family. Partly a time of computer malfunction!
But all of them are now sorted. Mostly!
Frankie and I fishing for flounder...
I usually make membrillo from quince each year, but it is quite a process. So this year I decided to do something different. As per part 1 of the apple and quince saga, I did poach some quince that then got use with the leftover apple mash from juice, to make a pie. Here is my simple poached quinc...
As we head into Autumn we are picking the last of our summer crops still- tomatoes, tomatillos and chillies. But also already harvesting autumn fruits- figs, apples, quince and pumpkins.
Fig harvest
Graeme loves to make apple juice! It is his "thing", mainly I think because it is an excuse to us...
New Zealand has gone into a total lockdown in an attempt to eliminate the Covid19 virus. Like a lot of other people I am choosing to call it a Rāhui rather than lockdown. This Maori concept is like to "tie ho". It is used to prohibit access to a natural resource temporarily, in order to preserve it....
Time to rejuvenate, relax and feast!
The Portage in the stunning Kenepuru Sounds is joining with Ground to provide a Rejuvenation Retreat in August. This weekend is for the foodies; with gourmet dishes from around the world served at each meal. The weekend also includes a somatics session and a yo...
Marlborough Feijoas
Yes it is that time of year again. Feijoas lying on the ground at all the local bays, at the mercy of roaming wekas and possums. Unless I can get there first. This lot were from Pam's at Ohingaroa and they include some of the biggest feijoas I have ever seen!
Big Feijoas
He...
I am running a series of cooking classes for REAP in Blenheim.
The first is on May 25th and is my Regional Italian Class. This is a look at the variety of ingredients and techniques from the different regions in Italy. It includes the amazing Lorenza D'Medici tiramisu. There is no substitute!
D'...