We’ve started this month with the fullness of the Rakaunui moon beaming and guiding us into Whiringa-ā-nuku (October) and Matiti Hana (the second summer phase). The native puawānanga (clematis) bear bright white flowers and kōrero of tākeke (Piper fish) and ngā korowhiti o Tangaroa (leaping mullet) emerge from our tūpuna stories. Maramataka is rooted in … Read more
Sure, everything around you might be reproducing with disgusting enthusiasm, but at least there’s asparagus. Here’s a vinaigrette to save the day. Spring has sprung! New things are growing! Lambs are frisking! Last week I went outside briefly without a raincoat! Not that I am actually enjoying this fresh season, of course. I now complain … Read more
Fritters are a New Zealand classic and these ones, packed with fresh spring produce, make a perfect light lunch or dinner. Spring is well and truly upon us – my garden has exploded and I take such pleasure in being able to harvest its bounty on a daily basis. We are currently enjoying purple sprouting … Read more
Covering Climate Now: As part of The Spinoff’s commitment to Covering Climate Now, the food section has gone vegan. Today, a delicious recipe to herald the arrival of spring. The Spinoff’s participation in Covering Climate Now is made possible thanks to Spinoff Members. Join us here! Roman-style vignarola has great appeal at this time of … Read more
Get your fill of the glorious green spears because they’re here for a good time, not a long time – and they make a damn fine addition to a classic carbonara. You know that summer isn’t too far around the corner when asparagus makes an appearance on the supermarket shelves. I love the versatility of this vegetable. … Read more