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In search of Brussels Sprouts at Otago Farmers Market
“Spring’s here” announced the plum trees, the borage and the daffodils. “Not so fast” screamed the…
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Augustines Apricot Tarts and perfecting the art of making shortcrust pastry
When I bite into a warm Augustines of Central apricot cradled in a sweet almond shortcrust…
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Mahuru Goddess of Spring Weed Salads
A paving stone in an innovative playground was a springboard for me to think about spring…
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Lunchbox baking: Wanaka Gingernuts and #9 Fruit Loaf
In the 1990’s I was making three school lunches and my children loved The Teenage Mutant…
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Moofins – Nana’s Bran Muffins
It’s a hard job finding a perfect bran muffin, but my friends loved the ones I…
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My Curly Endive Favourite – Pizza de la endibia
Curly Endive is a most handsome leafy green vegetable with an expansive rosette of curly edged leaves.…
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The Scallopini Challenge
It’s an Italian. Around the world it’s known as pattypan squash, granny squash, sunburst squash or custard…
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Whangarei Heads, buffalo cheese and the promise of scallops
I can’t believe that just a few days ago I was in coastal Otago. Now at…
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Shag Point Summer Salad
Imagine, freshly caught blue cod and an even fresher salad while watching the sun set over…
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Hot potatoes, cold potatoes and Maori potatoes
“Pick em up, pick em up hot potatoes….” Mart would chant and whistle on our back…
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Just how traditional is your Christmas cake?
It’s a Christmas tradition that isn’t sensible in New Zealand. Why do we choose to make…
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Getting to know your lemons and a delicious lemon pudding
I use lemons on a daily basis, so, it’s one ingredient that I want to have…
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A warming Frittata made in the Hayden skillet
A frittata is an easy one pan comfort meal where the ingredients can usually be found…
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Afghans – an old fashioned favourite
No self respecting Afghan biscuit would be seen without its walnut hat secured into buttery chocolate icing.…
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The Good Oil on Southern Walnuts
As I step off the plane and take in that first deep breath of chilled, clear,…
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Granny Browne’s Pumpkin Scones
During this pumpkin time of year I like to make Granny Browne’s Pumpkin Scones. Those lucky…
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Bechamel sauce makes the marrow
The marrow is a perfect measure of time passing. That courgette plant you eagerly watch over…
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Cobra Runners and a Pean
As a gardener I can’t help but love all the produce that midsummer brings. As a…
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Eat …Nigel Slater’s little book of fast food
“Cooking should, surely, be a light hearted, spirited affair, alive with invention, experimentation, appetite and a…
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Raspberry Jam and Christmas
When we women in the Mackay family decided to de-commercialise Christmas and make home made gifts…
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A Farewell Dinner to a Villa on River Road
Some of you will have experienced an emotional good-bye to a home that you have loved,…
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The Sanctuary Garden and a Shared Lunch
I had a dream when I left Dunedin for Auckland 9 months ago that I could…
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Bring a Plate… a Savoury Idea
“Bring a plate” is a kiwi food sharing custom …and for those with great baking skills,…
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Spring brings Asparagus, Onion Weed, and Nasturtiums to the plate
Spring in Auckland has crept up and surprised me – I really didn’t see it coming.…
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The Secret to Light and Fluffy Oat Pancakes
In our house oat pancakes are a breakfast favourite. Now, oat pancakes are not usually…
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Jeannie's Kitchen 