SOMETIMES I FEEL out of sync with the modern approach to cooking, which seems to be all about valuing convenience over quality.
Category: Issue 195
FERMENTATION CAN BE A SCARY endeavour, particularly when allowing wild yeast and bacteria to do the job that a commercial product can do very reliably, but not nearly as well (don’t get us wrong, we always have dried active yeast on the fridge shelf for when a loaf of focaccia or some flatbreads need to be whipped up in a flash)
Bringing everyone together over food is so important and the dishes here are perfect to make when the cold weather has us clustering together around the table.
What does comfort mean to you? A bowlful of warm soup prior to a Netflix binge?
The skin of fish such as snapper, tarakihi and blue cod crisps beautifully in the pan and adds great texture and crunch to a dish.
In our latest episode of Cuisine Bites we explore that wonderful occurrence, the ‘chef’s collab’.
PLATO You will never be more cheerful than when you have a decent fish pie in front of you.
A life in chef's whites wasn’t an obvious choice for Abhijit Dey.
A few years ago we started an Instagram account called The Next Meal as a space to post things we were cooking together.
When Kate O'Sullivan put out a call to the members of her club to ‘ bring a plate’ it wasn’t a batch of sausage rolls or a tray of chicken wings that she had in mind.