There are certain ingredients that just evoke the Mediterranean and here I have picked some of my favourites.
Category: Fiona Smith
When planning food for a party, I really don’t want to be stuck in the kitchen, so getting 90% of the prep and cooking done in advance is high on my priority list – along with deliciousness and looking great of course!
I LOVE THAT SO MANY cuisines feature versions of batter cooked in a pan.
My grandmother was a big fan of baked desserts, her specialities being apple crumble and rice pudding.
Citrus is definitely one of my favourite flavours, if not the favourite; a squeeze of lemon or lime can transform a dish.
A little parcel of food is like a gift on your plate. You find examples of food wrapped in leaves in many cultures; the leaves can impart flavour, retain moisture and protect from vigorous heat sources, such as fire. Wrapping individual parcels is a bit time consuming, so best kept for a weekend or when you have a bit of time.
‘Eat less meat’ Is a common message nowadays, both for health and for the environment and I have been cutting down on meat in home cooking for a long time now. I always hover somewhere around wanting to be a vegetarian because of animal welfare issues, but also really enjoying, say, a bloody good steak.
A perfect piece of cheese is a simple pleasure and NZ cheesemakers work tremendously hard, with passion and dedication, to give us that.