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STOCK IN TRADE: Stock That’s Homemade

  Gabriel Power   February 4, 2013   1 Comment

With stock being a pricey commodity from the supermarkets there really is no excuse not to make your own at home. It will cost next to nothing, be minimal effort and can be frozen for a later convenience. Making homemade stock should be every cooks stock in trade… OK so while I am banging on

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LEFTOVERS: Be Foodfficient & Save Time

  Gabriel Power   January 30, 2013   3 Comments

Leftovers may not be a sexy proposition for many. Gone are the days of eating a roast dinner on Sunday and then eating stew made from the leftover cuts all of the next week. But the fact is that dishes made from leftovers can be the tastiest and most exciting aspects of all cuisines… Food

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RECIPE: Making the Perfect Risotto & Risotto Pie

  Gabriel Power   January 25, 2013   Leave a comment

Have you ever wondered why you are only meant to add stock by the ladleful when making risotto ? Why not just add it all at once and let it boil down like most other rice cooking methods? Well the answer has to do with achieving a perfectly creamy consistency. Making a good risotto is

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SEARING MEAT: Cook Your Meat to Perfection

  Gabriel Power   January 24, 2013   Leave a comment

Hey hey it’s summer time and you know what that means? Barbeques! Lots of barbeques! But along with barbeques comes overcooked, dry and burned meat. In fact this is a common problem with stove-top cooking as well… Keeping Meat Juicy When it comes to keeping your meat juicy and tender there really are only two

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RECIPE: Filo Pastry Carrot & Lentil Pie

  Gabriel Power   January 15, 2013   1 Comment

In the annals of history pies were originally invented to act as cases for warm food that could be taken on long journeys or as edible and inedible ‘lunchboxes’ for last night’s dinner leftovers – yes medieval pie crusts were completely inedible! No wonder they were obsessed with the devil in this age, for an

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REVIEW: Espresso Ship, Golden Bay, NZ

  Gabriel Power   January 10, 2013   Leave a comment

What do coffee and Jacques Cousteau have in common? The obvious answer may be conservation, but it is actually a boat. Or to be precise an old Jacques Cousteau ship that is now a high seas coffee roastery and Golden Bay cafe  serving up some of the finest coffee this side of the (Abel) Tasman.

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RAW FOOD: All Smoke and No Fire?

  Gabriel Power   January 8, 2013   3 Comments

Fad? Fashion feasting for the free spirited flower child? Over-hyped healthy haute cuisine for  high street hipsters? Raw food is certainly a growing trend and as such trend setters are casting aside their stove tops all across the countryside. But is it here to stay? Is raw food cool for a reason? Before you throw

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RECIPE: Summer Berry & Cream Choc Tart

  Gabriel Power   December 31, 2012   1 Comment

Nothing ‘berries’ the gloom of winter more than a summery bountiful berry laden vegan cream chocolate tart raw recipe! A Little Bird told me this amazingly delicious raw recipe! At NOM NOM you will find we are into raw desserts. This is not because we are raw food purists or vegans, but we are obsessed

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DINNER ETIQUETTE: Get it Forkin’ Right!

  Gabriel Power   December 24, 2012   1 Comment

It is strange that talk of dinner etiquette can so often end in arguments – surely a breach of any etiquette guideline. But nothing divides people more than the question of how to use your fork… I found myself outnumbered, knife in hand and back to the wall. If the cause is right then I

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MAKING SPIRITS BRIGHT: Cure Christmas Stress with Tequila

  Gabriel Power   December 18, 2012   1 Comment

Christmas can be stressful at the best of times. Preparing a feast for festive celebrations can overextend the most confident cooks. Cast aside the Christmas stress and celebrate the holiday season with tequila glazed ham… A cataclysmic calm descends upon many people a few weeks out from Christmas. The kind of calm where you can

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