Say hello to halloumi
After flavour, I consider texture to be the most important element of any recipe. This salad combines three layers of my favourite texture — crisply crunchy, preferably from being recently […]
Sweet tooth
Being born in April, one’s mind can’t help but turn, currently, to thoughts of cake. Actually, my mind turns to thoughts of cake most days of the year. For those of […]
Last of the summer vines
There’s a particular kind of Italian recipe that I love, where there are hardly any ingredients and it’s all so aggressively simple that it feels like it almost shouldn’t work, […]
Herald of summer
I love traditional asparagus rolls, and will guard a plate of them possessively while rapidly depleting its contents if they’re ever served up at a party. However, asparagus sold in […]
Summer sago
I didn’t know what to make of sago when I first encountered it — strange slippery see-through little bubbles, like shiny beads or bubbles in a rock pool or, well, […]
Spring scallops
When putting together my Menu of Memories to celebrate 22 years of the White House, this dish was high on my list of potential stars. In the end I decided […]
Spring sweetness
September is that strange time when spring is officially here but winter is still insisting on making itself felt. You’re either freezing and rain-soaked or skipping through meadows gathering flowers […]
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 […]
Tarte Tatin
The classic French dessert tarte Tatin is simple to make and, with its combination of light golden puff pastry, soft juicy apples and delicious caramel, is a family favourite. It’s […]
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 […]
