Every so often on a Saturday, I’ll trek across town (and the Thames) to shop at Borough Market, always returning with enough food to feed a small European state and cursing at the lack of space in the refrigerator. If you love food, it’s a great day out. If you don’t love food, it’s still…
Category: Epic Ingredients
What’s in/on your refrigerator
Pat Coakley of Singleforareason fame, has issued a couple of interesting blog challenges recently. There was the ‘What’s on your refrigerator?’ challenge, and now there’s the revealing ‘What’s in your refrigerator?’ Here’s why I didn’t participate in the first fridge challenge: See? There’s nothing ON my fridge. Usually I love weird and whacky magnets, but…
Kiwi Cuisine 2: The holiday munchies
As a family we spent many of our school holidays visiting relatives in the coastal town of Napier. It was about six hours’ drive from Auckland, a long way to go with two restless children in the back, so we’d break our journey in different places along the way. Paeroa was a sleepy little North…
Kiwi Cuisine 1: Growing up in The Land of Milk and Sheep.
I can’t remember exactly when I became a foodie, just that I would rather be run over by a double decker bus with a memorable meal in my stomach, as opposed to a mere lettuce leaf or two. Growing up in New Zealand we were unknowingly lucky and healthy. None of that GM food nonsense or EU…
The MITE-y wars
One of the best things about the weekend is Vegemite toast. I love Vegemite toast. Coming from south of the equator, as I do, it is natural to like Vegemite. It’s one of the most praiseworthy Aussie creations and pretty much everyone I know from Australia or New Zealand eats it in some way, shape…
Epic Ingredients 2: Salts
One of my kitchen secrets is to keep the right sort of salts. At Oliviers & Co there are three which make a good basis for a seasoning collection: The blue, for fish, contains: laurel leaves, lemon zest, juniper berries, coriander seeds, rosemary, sage, thyme, parsley, fennel seeds and basil The pink, for meat, contains:…
Epic Ingredients 1: Italian herb blend
One of the things I love best about travel is the change in culinary scenery. At deli shops and supermarkets, I pick up herbs and ingredients to help replicate dishes at home. In Naples, I love those little food shops that are so cram-packed full of foodstuffs that you can barely move, once in the…
Epicurienne 