It is very commonplace to make kitchen mistakes. With a little know how and creativity you can turn your blunders in spontaneous moments of unique brilliance. Is it not said after-all that things like beer cheese and bread were created by a happy mistake? If you knew me well then you would know that I
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This raw vegan blueberry chocolate tart is very tasty yet healthy. The blueberry topping is made using a very similar technique as the popular NOM NOM recipe for Raw Vegan Chocolate Gelato/Mousse and the base is very similar to the one used in the delicious Little Bird recipe for Summer Berry & Cream Choc Tart. Two very
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This vegan whipped cream (can also be called a vegan meringue or whipped egg whites) is truly an amazing technique to learn for all kinds of (vegan) cooking. You will see the slimy mucilage of the linseed (otherwise known as flaxseed) turn into a light fluffy and delicious whipped cream/meringue. Now I have mentioned before
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A recent study has found that vegetables have increased levels of beneficial chemicals if they continue to follow circadian cycles once picked. Is a refrigerator with an internal light that follows day/night cycles next on the cards? Life has been quite busy and a little stressful of late. This coupled with the fact that I
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Chinese broccoli or Kai-lan (Gai-lan) is a great vegetable that can be found at bargain prices at any good asian supermarket/fresh produce shop. It basically covers the flavours and textures of bok choi, broccoli and spinach all in one. So there is no better way to treat such a delicious and versatile vegetable other than simply
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Nothing really says “I love you” more than pancakes in bed on a Sunday morning. Throw in the delectable combination of lemon, coconut and blueberries and you will be loving yourself or significant other more than you can ever know by treating yourself to these pancakes. These lemon, coconut and blueberry pancakes are moist, tasty
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The idea of Localism is nothing new, with arguments against globalisation being furiously fought by the manufacturing sector for the last half century and more. So the question remains – is localism and the local food movement nothing more than a form of xenophobia? Or are there reasons why buying locally, supporting local farmers and eating
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Last weekend I had the pleasure of eating at one of Auckland, New Zealand’s hottest restaurants – Ortolana. Their blend of rustic yet modern European/Italian menu is both rich and fresh in flavour. I had of braised lamb and parsnip mash as a main which is what inspired me to create this recipe – braised
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Thai food is all about the balance of sweet, sour and heat with the added freshness and aromatic quality of herbs and spices. Add the richness of coconut cream into the mix and you will have the most savoured Thai dish – Thai green curry (kaeng khiao wan), which literally means sweet green curry. The
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The roux is the best method of getting a thickener into your sauce without lumps and the raw taste of starch. Despite what you may have heard it is actually a very simple technique/recipe and can be used in a great many dishes from around the world… The cooking world makes much of French cooking
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