AUCKLAND There is a lovely bit of theatre near the end of an evening of some stupendous dining at Pasture.
Does the thought of a recipe for Spam horrify you? Until I suggested using it in the musubi here I had never tasted it.
Beloved hand-me-down kitchen objects speak of the past & carry their own stories.
Easy cooking is what summer-holiday meals are all about for me. Seafood in particular makes for fast, flavour-forward dishes. Mostly I’m happy with a piece of grilled fish and a simple salad, especially if the fish has been freshly caught, but there’s also a time when I hanker for a kick of heat in the food and sharp, clean and fresh flavours from plenty of Asian herbs.
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.