Ground has a new website!! Check it out to see what wonderful spice blends we are making- watch this space for a new fragrant Sri Lankan blend we have been playing with... Source good quality, fresh whole spices to blend your own Have a browse through all the recipes on the website. Loaded...

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...

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...

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...

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'...

After the successful round of workshops in 2018, we are running some more this year. These 2-hour workshops focus on a theme, or some ingredients or techniques. They are hands-on and you get to take home the things you make, plus eat at the workshop. hummus and dips workshop plating up On March...

Ground's Global Dinner Classes for this year are underway. Malaysian Street Food Sunday March 12th: Asian Street Food. Experience the delights of Asian Street Food. Quick and easy and packed with flavour. A sample of Vietnamese, Thai, Malaysian and Chinese street foods that are firm favourit...

Ground's final Global Dinner Class for 2016 is the Mystery and Intrigue of Persian Cuisine. Come and discover the wonderful ingredients that originated from this historical region. Learn the unusual techniques and dishes that come from this cuisine. Delicious, unusual but easy to cook. And one of...

While staying in the Hinterland of Byron Bay, Australia, I visited 3 different farmers’ markets- heaven. Two of them had this weird looking thing on display at different fruit and vegetable stalls. I assumed it was a kind of potato or yam, but it turns out it is more like a fruit. It is sometimes ca...

The next two cooking class themes have been set. They are in July and September because I am in Australia in June and in the U.S. in August. Sunday July 31st: 3pm start. Winter Spice. Wake up those jaded winter palates with easy dishes that use spices to create something special. Gain an understan...

The next 4 cooking classes have been set. Our style of classes for 2016 is focusing on a theme or region of cuisine for the night. You will cook 3 or 4 courses in either a hands-on or passive role, whichever you feel most comfortable with, eating each course with matching wines. During the course...

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 no...