I thought it was time for a gripe, and here’s one I’ve been storing up. Stone fruit in NZ. Making the nectarine tart the other day reminded me. Even if, okay, the nectarines from the supermarket that day were ripe. And even though Lawrence did bring some decent peaches from Hawke’s Bay a couple of … Continue reading Culinary crime #4
Tag: Seasonal eating
It’s an odd thing but, since I decided to try eating a little more seasonally than in the past, and to put more effort into growing veggies, I seem to have been less inclined to eat meat than before. Quite unexpected really. But, after all, when faced with the occasional glut of courgettes, you need to find … Continue reading Unintended consequences, and more courgettes
Home again. Where it really does feel like the end of summer … it sounds at all hours as though the cicadas are frenetically playing their violins! But at least fears of the garden drying up during my absence have proved groundless. Indeed, perhaps perversely, there seems to have been a great deal of rain … Continue reading The end of summer
At this time of the year, for a brief period, watermelons are abundant and cheap, and their watery sweetness just has to be enjoyed. Well, that’s my adult perception. As a child I thought they were horrible … they were too PINK and forever spitting out the big black seeds put me off … today, … Continue reading Watermelons for ecstasy
Friends having a party, a post-New-Year-barbecue. Bring something tasty to share, the invitation said. So, with a new cookbook to dip into, Sizzle by Julie Biuso, supposed to be the best barbecue cookbook in the world (according to a gold medallion-shaped sticker on the book’s cover), and the zucchini producing madly, I found this recipe. … Continue reading Charred courgettes with mint & vinegar
It’s simple combinations that often make the best meals. Like sweet corn and butter. Leaving Napier the other day, I stopped at the fresh produce seller beside Anderson Park and bought some freshly harvested sweet corn. Home a few hours later, that became lunch. The secret, it seems to me, is dropping the cobs into … Continue reading The secret of sweet corn?
From the market to the kitchen, and the challenges of cooking in someone else’s space. Little anxieties … will the knives be sharp … the pots big enough … the serving dishes suitable … wine glasses sufficient …? I could go on. But, on this occasion, I found a very well-equipped kitchen - lacking only … Continue reading January 18th: Eating Italian, sort of