Seared Scallops and Bacon Crumble Brunch

Exciting and Exotic Recipes

Something for everyone: crunchy toast, smooth avocado mash, salty bacon crumble, fragrant coriander and caramelised scallops. Yum! This year’s Christmas brunch had something for everyone around our table. My Dad loves scallops (although he insists on taking the deliciously sweet roe off them to fe...

Summer Broad Bean Salad

Exciting and Exotic Recipes

A rich, sweet, textured combination of summer broad beans and herbs Our broad beans produced a bumper crop this year. That’s fine with me because I love fresh broad beans and have a million different ways to eat them. I love their smooth, rich, sweet flavour. This simple dish is one of our summe...

New additions

Culinary Adventures

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 Canape with Young Garlic Mayo

Exciting and Exotic Recipes

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...

Epicurious 21st November 2012 - Prosciutto or pancetta?

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

Epicurious 24th October 2012 - Use it or lose it

Epicurious

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.

Epicurious 10th October 2012 - Creating the best chilli oil

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.

Epicurious 19th September 2012 - Spotlight on fresh herbs - sorrel, parsely, chervil, rosemary and mint

Epicurious

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

Epicurious 22nd August 2012 - Spicy Dilemmas

Epicurious

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

Lyttelton Farmers' Market moves to London Street

Saturday the 17th November was a great day for the Lyttelton Farmers' Market with its move into the main street of Lyttelton. The stalls are now spread along London Street on both sides of the road, allowing space for buskers and other local artists. On the first Saturday, this created a rea...

Formaggio al Basilico

Exciting and Exotic Recipes

Gruff Junction goat cheese and home-made mascarpone This appetizing Italian cheese paté flavoured with basil is easy to prepare and makes a decorative centerpiece for the table. The custom of mixing herbs with cheese is a very old one, and often spices were added as well. The combination i...

Cumin-Spiced Whitebait with Toum

Exciting and Exotic Recipes

Now that whitebait are in season, why not try something a bit different (and lighter) than the usual whitebait fritters. The flavour of the whitebait is enhanced by cumin and Toum. They don't overpower the delicate flavour. 200g whitebait 100g plain flour 1½ tablespoons of cumin...

Jenny Garing

Founder of Lyttelton's Ground Culinary Centre and Ground Gourmet Essentials

Jenny Garing

Founder of Lyttelton's Ground Culinary Centre and Ground Gourmet Essentials

Blog posts:

Seared Scallops and Bacon Crumble Brunch

Summer Broad Bean Salad

New additions

Arabica Venison Canape with Young Garlic Mayo

Epicurious 21st November 2012 - Prosciutto or pancetta?

Epicurious 24th October 2012 - Use it or lose it

Epicurious 10th October 2012 - Creating the best chilli oil

Epicurious 19th September 2012 - Spotlight on fresh herbs - sorrel, parsely, chervil, rosemary and mint

Epicurious 22nd August 2012 - Spicy Dilemmas

Lyttelton Farmers' Market moves to London Street

Formaggio al Basilico

Cumin-Spiced Whitebait with Toum