Simon Day learns about the history and power of Chinese five-spice. Both the origins of Chinese five-spice and the flavour itself are a little mysterious. My internet investigations revealed the powder’s name could be in reference to the use of five spices (although this often grows to six or seven), or it could refer to … Read more
To celebrate Te Wiki o te Reo Māori, cookbook authors, 2014 MasterChef-winning sisters and badass wāhine Māori Karena and Kasey Bird (Te Arawa, Ngāpuhi, Ngāti Manawa) have translated some of the delicious recipes from their second cookbook, Hungry, into te reo Māori for The Spinoff. Today, fried chicken. HEIHEI PARAI kia 4 ngā heihei korehere … Read more
Got a surplus of lemons? Make these and you’ll be thanking yourself in those months when they’re few and far between. Like little rays of sunshine, lemons are such a fantastically versatile fruit suited perfectly to both sweet and savoury dishes. Their flavour is equally wonderful on its own as it is married with other … Read more
At school camp, the children are banned from having phones, laptops, lollies, chocolate, money, cotton clothing or independent thoughts. They, are, however, allowed home baking – but it’s gotta be hearty. How hearty are you? We are packing for a school camp. If you’re thinking that the middle of winter is not the best time … Read more
Good on their own, even better with cheese – these crisp, moreish crackers are destined to become your new go-to savoury snack. These crackers have been on high rotation in our household – they’ve filled lunchboxes, accompanied fine cheeses on evening platters and been eaten by the fistful straight from the jar. They are thin and … Read more
Don’t chuck those lovely feathery green carrot tops in the compost bin – make this instead! We live in a little town in rural Taranaki. This semi-rural lifestyle has countless benefits, but one high on the list is the ready access to fresh, locally grown produce. There are two vegetable farmers no more than 15km … Read more
Sure, it’s not as easy to love as the versatile lemon or the alluring tangelo, but the grapefruit has its place, says Amanda Thompson – and that place is on your toast. All over my dreary winter town, small gold and orange suns are bursting forth over fences, over hedges, casting themselves to the ground. … Read more
Have you found yourself with more lemons than you know what to do with? Hens laying overtime? Never fear, this perfect citrus slice is here. Once upon a time I had a little gold hen, who lived in a flowering tree and laid me a sweet fresh egg every day. And that’s where the fairy … Read more