It's not culinary news, I know, but it is big news for us. We have two new additions to our family on the hillside: two absolutely gorgeous miniature kune kune pigs. They are pets (not for consumption). In fact, we got the first one as a way of keeping the grass down on the section - hence her nam...

Arabica Venison Canapés with Young Garlic Mayonnaise In our organic veggie box delivery last week we got some young garlic. I hadn’t cooked with this before so we experimented. The  cloves of the garlic head have not yet formed in young garlic, so it looks like a more bulbous or fleshy spring on...

In this issue of Epicurious we look at the difference between proscuitto and pancetta and how to use them in cooking. I also discuss how to cook chicken in a slow-cooker without the bones going brittle. Click on the image to read the article

In this issue of Epicurious I  discuss what to do with left-over anchovies and give some delicious ideas for using preserved lemons and silverbeet.

In this issue of Epicurious I give some ideas for how to make your own chilli oil and other flavoured oils. I also explain the difference between those delicious garlic creations: allioli and aioli. Click on the image to read the article.

In this issue of Epicurious I answer readers' questions about cooking with fresh herbs and just what a "stick" of butter is. Click on the image to read the article

This week in Epicurious I discuss alternatives to molasses in baking and explain the difference between the spices cassia and cinnamon. Click on the image to read the article