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...

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 b...

Fennel Muncher A shorter version of this article appeared in The Press and The Dominion Post on October 7th 2014. How do you cook fennel, or is it best eaten raw? What else goes with it aside from fish? Fennel belongs to the Umbellifereae family and is, therefore, closely related to parsley, c...

  A shorter version of this article appeared in The Press and The Dominion Post on October 1st What is the best way to cook Salmon and how do I know when it is done, so it doesn’t dry out? Salmon can be expensive and it is easy to overcook, so you want to get it right. A French chef once told...

Ever struggled matching a wine to spicy Indian food? In this month's edition of Epicurious I help you solve that conundrum. (Click on the image below to read the full article.)

In the May 2013 edition of Epicurious, I give some advice to bakers struggling with spreading biscuits and cracking cakes. (Click on the image to read the article)

In this month's Epicurious, I offer some tips about ground spices and give a delicious recipe for using Ground's harissa. Click on the image below to read more.

In this month's Epicurious, I use a touch of bitters to give a new dimension to sweet and savoury dishes and provide tips for the storage of eggs to keep them fresh. Add dash with a splash of bitters. (Click on the image to view the article).

In the December column of Epicurious I answer questions about the storage of summer stone fruit, glace cherries and ghee. Click on the image below to read the article.

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.