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Merino Lamb
Amisfield's Carvery Roast I’m still salivating at the memory of this slow-roasted lamb shoulder. It was served at Amisfield Winery on the edge of Lake Hayes and it arrived at the table with just a...
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Christchurch Chooks
In Christchurch, pre-earthquake, I visited Pete and Joy McLeod on their organic free range poultry farm at West Melton. Their home suffered structural damage in the September quake; this time the...
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When Officialdom gets in the Whey
This is Biddy Fraser-Davies, the celebrated cheese maker from Tararua with her three cow herd: Sally, Molly and Emily. Biddy the Dairymaid by Maddie Tait-Jamieson Between them, and notwithstanding the...
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Something Fishy at the Butcher’s
Bill Allan, butcher. Gipps St, Wellington This photo makes Bill Allan look like a fishmonger. In fact, he’s a butcher but he likes to experiment. He makes fabulous all-meat coarse-cut sausages,...
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Distilling in the Dordogne
A couple of days ago we were visiting friends in a small hamlet a few kilometres away from our own and I saw what I imagined was a bit of old farm equipment parked up in their neighbour’s field. The...
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New Zealand v France
I watched France take on New Zealand the other day – not on a muddy field but in the elegant surroundings of the French ambassador’s residence in Wellington. Still smarting from the Eden Park loss a...
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Making Cheese with Biddy
Biddy Fraser-Davies I first met Biddy Fraser-Davies back in 2005 when I wrote about her for Cuisine magazine and produced a farming feature for Radio New Zealand. In those days she’d just started...
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Roasting Leaves with the Swedish Chef
One of the best things about a New Zealand summer is the sudden influx of travellers from other parts of the world. I like meeting people who have come all this way to discover New Zealand, and it’s...
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Wellington on a Plate, with Lemons
I’m a sucker for lemons. Lemon sorbet, lemons with gin, lemon juice on fresh snapper, lemon roasted chicken, lemon mayonnaise, lemon syrup cake. You get my drift. Lemons go with just about everything;...
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Keeping it Clean at the White House
Last week I ate at the White House restaurant in Wellington. It was a family birthday and we ordered the winning Visa Wellington on a Plate menu. It was the second time in one week that I’d eaten the...
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In Praise of Dumplings
I love dumplings. Steamed, fried or floating in broth; warm podgy parcels or elegantly pleated purses; pot stickers that cling to the frypan or dumplings that bulge with their own soupy juices – I...
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