Pulling pork
One Sunday a few years ago my Aro Valley flatmate Edward cooked pork all day — eight hours in the oven. I wondered if he was slightly mad. If nothing […]
Pronouncing pissaladière
There’s something extremely satisfying about baking bread from scratch — playing around with the yeast, getting your hands into a completely sticky mess kneading the dough, and ending up covered […]
About Delaney Mes
Melting moments
Food trends may come and go, but one constant will always be in favour: chocolate. What is it about this ingredient that makes people weak at the knees? […]
About Delaney Mes
Crispy tips
I first discovered the virtues of roast broccoli a few years ago. I could roast an entire head of it and be pretty satisfied that that was dinner. A very […]
About Delaney Mes
Slice of Heaven
First there were cupcakes. Then there were macarons. Earlier this year people overseas were predicting glorious cream-filled éclairs to be the baked good to watch in 2014. In any event, […]
About Delaney Mes
Festive Fizz
I love the silly season. I love dedicating December days to Christmas-themed baking and playing terribly cheesy Christmas music. Everyone seems in a better mood, and there are parties galore. […]
About Delaney Mes
Brilliant Batter
Summer is tantalisingly close, and aside from the season’s first barbecue parties it’s a great time of year for fish and chips. If, like me, you have been comforting yourself […]
About Delaney Mes
Singapore Satay
On my first night in Singapore a couple of months ago I had dinner at a long plastic table at a hawker centre – rather like a large outdoor food […]
About Delaney Mes
Peas and thank you
Spring fills me with a renewed sense of joy and excitement, and not only because it means the silly season is approaching. After a winter of slow cooking and roasted […]
