Pulling pork

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 else, he was very determ­ined. It was pulled pork, he said, served along­side home-made coleslaw, soft white rolls, and a very impress­ive and gor­geously tangy […]

Pronouncing pissaladière

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 in flour. My kit­chen always looks like it has been attacked by a flour bomb when I embrace bread bak­ing. As sat­is­fy­ing as it is, […]

Melting moments

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? Melt­ing togeth­er dark chocol­ate and cream for a ganache is one of the most sat­is­fy­ing things you can do when cook­ing — the gloss it […]

Crispy tips

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 hot oven, a gen­er­ous drizzle of olive oil, salt, pep­per and chilli flakes, and I was in heav­en. My flat­mates at the time got over […]

Slice of Heaven

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, I think the cronut’s days are finally behind us. Here in New Zea­l­and, I’m pre­dict­ing the return of the humble slice. Not one to make […]

Festive Fizz

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. If we’re really lucky, there’s sun­shine, and what bet­ter way than to begin a night out in the lead-up to Christ­mas than with a few […]

Brilliant Batter

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 through winter with a little too much bak­ing, it’s a good time of year to replace the chips with a tasty salad. Asparagus is still […]

Singapore Satay

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 court. There were a num­ber of these out­door vendors with their smoky bar­be­cues along­side each oth­er, all pur­port­ing to serve the best in town – […]

Peas and thank you

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 root veget­ables, I long for fresh fla­vours and some sun­shine. Fresh herbs are cru­cial in cook­ing, and even the smal­lest little bal­cony or win­dowsill can […]