I’ve cooked in some cool places, but this one took the biscuit, here in Queenstown, cooking on a European fire pit called an Ofyr at minus 4 degrees, with the snow capped Remarkable mountains in the background.This different type of BBQ has a flat iron plate, you heat with wood and charcoal to the desired…
April 6th, 2017
March 2nd, 2017
Every March, I have to pinch myself, as my flight takes me past the summit of Mount Taranaki into New Plymouth for WOMADNZ … an international festival combining a World of Music and Dance. If you’ve never been, then let me tell you, you deserve to gift yourself this once in a lifetime event that will sooth…
May 1st, 2016
February 29th, 2016
I had the best time recently visiting a few Countdown stores to sign books, cook up a storm and parlay with customers and Countdown staff. My main objective, to promote the new Feed Four for $15 cookbook – over 100 fantastic recipes for you, your family, friends, flatmates and the book is great value at only…
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A well presented fondant can be the most impressive dessert on your table. With a deep cake crust and molten centre oozing chocolate, it really is a mouthgasm on a spoon! Paired with my orange infused custard, prepare yourself for dessert heaven.
If like me, you’re not a fabulous baker (all that precision and patience – ain’t nobody got time for that!), then try this decadent, no bake dessert. Essentially a tiramisu but in a roll – wonderful to present on the table for a special occasion or just because.
When meat isn’t a requirement but “WOW!” is – this summer salad brings personality and texture. If you’re a meat eater add some crispy baconor a vegan can skip the feta and sprinkle over chickpeas instead.
Gone are the days when these little green gems were boiled to death before the chicken even hit the oven. This recipe takes Brussel sprouts to a brand new level of delicious. Great during the cold winter months when they’re in season, as this recipe punches sunshine, personality and flavour into every mouthful.