As 2023 recedes into the distance many people reflect on what has that year brought. I on the other hand spend a chunk of time wadding through reports and reading expert opinions on what the hot food trends of the new year will be. Last year we were told Potato milk...
Amuninni (aa-moo-nin-nee) is the Sicilian way of saying ‘let’s go’, much like the often used Italian word ‘andiamo’. It’s midafternoon on another cloudless day in Sicily and I’m taking a moment. It is day seven on our first Taste of Sicily tour and after another busy...
In 2021 we predicted social media would continue to drive consumer food trends and 2022 did not disappoint even if the food did. 2022 saw grazing tables replaced with butter boards and then fairly quickly after, dip boards or as food Stylist Fiona Hugues describes as...
Autumn is pumpkin season and we are here for it with this roast pumpkin pasta. If you want to, pick up some chorizo and add this in when sautéing the onions- or keep it meatless, it's up to you! 2 tbsp extra virgin olive oil 1 onion, finely chopped 1 tbsp fresh thyme...
My grandmother used to whip up a loaf of fruit bread in her bread maker every few days. I loved it and still have a soft spot for a fruit loaf. Her secret was some ground cardamom. This loaf is a versatile one! Make it as a loaf for delicious fruit toast, plait it and...
I have to confess hot cross buns are my weakness. I can’t wait each year for the Christmas decorations to disappear as it means hot cross buns will start popping up in the supermarket. I know these, often mass-produced versions, are not the best specimens, but they...
When a US-based alt-meat company wanted to benchmark itself with the best in the world, it choose New Zealand lamb. Black Sheep, a Silicon Valley start-up making plant-based lamb, named its first product New Zealand Heritage Lamb, just to show how good it could be....
Summer's good isn't it? And this summer - Omicron and all that notwithstanding - has been a cracker! This is a great time time to get out and explore the food and bev on your doorstep. Last week we visited Raglan. This week Vicki Ravlich Horan of Nourish magazine is...
As we say goodbye or possibly good riddance to 2021 all eyes are on 2022 and what might be. While almost everyone is expecting Covid to continue to dominate our lives and news stream we thought we’d ask a few in the foodie field to give us their predictions on what...
Alternative proteins are on the rise. Whether it's plant-based or lab-grown, alternatives to agriculture are creating proteins that are cheaper, tastier, less cruel, and have a lower environmental impact. Indeed futurist Tony Seba says that the cow is being...
Do you have IBS type symptoms and suffer from fatigue and exhaustion? Do you suffer from depression, anxiety, low mood? Then read on… Having a healthy gut is one of the keys to feeling happy and healthy. The gut is involved in many functions in the body and some of...
I’ve been very fortunate to travel overseas regularly, both with and without children. We are vegetarian and veer towards a fully plant-based diet most of the time. That’s an easy choice to make at home in New Zealand, but can be a challenge when travelling. Of...
There’s something damn fine about bao—the soft, fluffy steamed buns that are the perfect hold-in-the-hand vessel for fillings of crispy slaw, pork, brisket, chicken, duck or spicy tofu, and well-chosen pickles, sauces and salsas. Gua bao (cut bread) originated in...