SPRING HAS FINALLY begun to burst through, bringing its eagerly anticipated fresh, punchy produce to satisfy those cravings for lighter and brighter flavours.
Category: Savour and Devour
I LOVE THAT SO MANY cuisines feature versions of batter cooked in a pan.
SOMETIMES I FEEL out of sync with the modern approach to cooking, which seems to be all about valuing convenience over quality.
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.
EARLIER THIS YEAR SkyCity’s Huami restaurant was in the news when it offered a height-of-luxury feast to celebrate Chinese New Year, priced at an eye-goggling $18,000 for six.
THE CITRUS-LIKE clean flavour of lemongrass is both refreshing and invigorating.
JANE LYONS AND WILL BOWMAN OFFER A SNACK SHOT OF BANGKOK’S FAMED STREET FOOD.