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
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OVENPROOF
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)
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Fuzzy Vibes
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.
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BETTER TOGETHER
What does comfort mean to you? A bowlful of warm soup prior to a Netflix binge?
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FISH & BITS
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.
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The Collab Episode
In our latest episode of Cuisine Bites we explore that wonderful occurrence, the ‘chef’s collab’.
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Soul Kitchens – Plato
PLATO You will never be more cheerful than when you have a decent fish pie in front of you.
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Fennel, mustard, potatoes
A few years ago we started an Instagram account called The Next Meal as a space to post things we were cooking together.
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IN GOOD FORM
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.