“Angela lifted the toast on to the table. “I got Antoinette to make anchovy toast for us,” she said. “It looks good, doesn’t it? Take a slice, Anne-Marie.” Anne-Marie took the top slice. It seemed to have rather a peculiar smell. Anne-Marie looked rather doubtfully at it. “It’s all right,” said Alison, seeing her look.…
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It’s Te Wiki O Te Reo Māori – Māori Language Week – in New Zealand, which is as good a time as any to learn some useful words and phrases for your favourite kitchen activities. My te reo skills have not advanced since I was about seven years old (kia ora Miss Jones, you were…
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The scene: A suburban charity shop in Wellington, New Zealand. Two elderly women (let’s call them Beryl and Meryl) preside over the counter, keeping an eye on the shoppers on a cold Saturday morning. A much younger woman (let’s call her Lucy) approaches them, clutching a water-stained and battered paperback. Beryl (looking at the book,…
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Tahini, how do I love thee? Let me count the ways: there were three in yesterday’s Three Ways With… column, these tahini bars are so good I could probably eat the whole tray by myself, and Ottolenghi’s green tahini sauce is one of the most delicious things you could ever make. Then there’s my breakfast…
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“Once upon a time, you learned from watching your mother and you cooked because you had to. But children aren’t doing that anymore. It’s common now to hear of people who can’t cook at all.” – Tui Flower, 2010 Tui Flower, one of the most influential figures in New Zealand food, died last week aged…
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