Ground's next set of global dinner cooking classes have been confirmed. Sunday June 28th: 3pm start. The Food of Portugal. The food of Portugal is fresh, tasty and has some unique characteristics. Influenced by the sea, fresh produce, and with introduced spices this old colonial power has some...

I started feeding my Border-Collie/Labrador cross  home-made food a year ago. The lab in her wins out too often and she gets too fat on commercial food. I wanted food that wasn’t full of fillers and additives, or suspect ingredients. She is not allergic to any foods that I know of, but I wanted to...

This year's dinner classes include some beauties! The first 3 month's dates have been set. Sunday February 15th: 3pm start Vietnam & Malaysia. A look at these two South East Asian countries with very different cuisines. Different ingredients, cooking techniques and tastes. Try your hand at makin...

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...

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...

With new garlic arriving in, I have had success making Toum again.  This traditional Lebanese garlic fluffy stuff is heaven, but difficult to make. Unlike mayonnaise, there is no egg to help with the emulsion process and bind everything together. More often than not, you end up with runny garlicy ...