I adore globe artichokes. When I see the first of the spring artichokes, I can’t help but feel excited. Usually I prefer a simple preparation: the classic way to deal with them is to simply boil or steam them whole until tender, with a few aromatics such as thyme, bay leaves and peppercorns in the water.
Category: Issue 190
Most of the people I know who aren’t hardcore food people dislike offal, often to the point of revulsion. Many of us grew up not having to eat offal; there were plenty of other options available and it was probably easier for parents not to have to fight that battle.
It all came about when Graeme Rogerson and brother-in-law Tyson Downing were having one of those “I wonder…” conversations. If food such as pizza tastes so much better in a wood-fired oven, would it work for roasting coffee, they wondered. So they decided to have a go.
Cuisine cartoonist, and award-winning illustrator and ceramicist Anna Crichton, travelled to Varanasi, India in 2017 to explore the sculptural potential of bead-and-thread...
Trips to Australia now find me constantly comparing their restaurant offerings to what we have in New Zealand, trying to get a measure on what we do well and what opportunities might exist to increase our rating as a must-visit culinary destination.
Let’s be honest, Prego is an institution as much as it is a restaurant. For 32 years it has not only been a stalwart of Auckland’s restaurant scene, but an integral part of the cultural landscape of Ponsonby Road. Amongst the ‘boom- and-bust’ cycle of the hospitality industry, it’s a forever restaurant, reassuring you by its mere presence as if nothing could ever happen to it.
Spring is a difficult time of year when cooking seasonally. Nothing is quite ready, yet after a cold winter of heavy, rich flavours everyone is craving the green, white and incredibly peppery and fresh flavours and colours of early spring. You can call on a few bits preserved from seasons before, but when trying to reflect time and place through food, it can be challenging.
When we are able to create what we need from what we have, we are resourceful. When we are resourceful we make the most of our own inner resources while living carefully in relation to the resources upon which we depend.
This book is all about giving us the know-how and the inspiration to grow our own food, experiencing the immense satisfaction of cooking with our own harvest, and benefitting from the time out that gardening and cooking can offer.