Food: Stuffed Roast Brisket

Some of the saddest words in the English language are “roast chicken”. Roast dinners are important to me. They are an important part of my culture, both English and Pakeha. A Sunday roast is a common occurrence even when Im the only one at the dining table. They are an important meal of my childhood,…

Food : Carbonnade de Gibier

The great pestilence has caused me to up my online purchasing. I recently discovered that Premium Game have a webstore. I used to enjoy cooking with wild meats when I lived in town and could source them from Moore Wilsons. Finding I can get deliveries of game to my door is a bit of a…

Food : Waterzooi Sint-Jakobsschelpen

I have been in a real Belgian beer and food mood recently. On the food front the turning seasons have favoured the hearty yet delicate flavours and on the beer front I increasingly have lost any enthusiasm for new world hops and now drink mainly traditional English Belgian and German beer. If I were out…

Food: Boulettes Agneau Chèvre à la Sauce Bière

A little over a year ago I ended my northern hemisphere trip with 2 nights in Brussels. I had been hoping to return north next year but the current situation puts a pretty big question mark over that. On my first night in Brussels I visted the wonderful if challenging to pronounce restaurant Nuetnigenough where…

Food : Cheese Potato and Onion Pie

Back in my cheesemonger days I used deal with expat Englishman Joe Whalley who with his partner Jill runs Mount Eliza Cheese. Since then they have led the campaign to allow NZ cheesemakers to make unpasteurized cheese. Back when I sold their cheese selling English style cheese beyond cheddar was a hard road. I hope…

Food: Baked Chicken Parma

This owes more to the pubs of Melbourne than to anything in Italy. Chicken Parma is an Aussie pub classic, chicken schnitzel breaded, fried and served with ham , tomato sauce and cheese. This baked version avoids having to egg and bread . Every recipe you find says to use breast. However Im with Chinese…

Food : Fermented Chilli Sauce

When my chilli plants start to yield fruit I tend to start making fermented sauces based on tobasco or sriracha. I make both green and red versions. The use of capsicum means you can control the heat. The ferment slowly transforms the raw heat of the chili and garlic and produces lactic acid. They are…

Food : Curry Goat

Woody’s Farm has been fighting the good fight for ethical meat up the road longer than we have been brewing in Waikanae. They have transitioned from farm to butchery and charcuterie and are producing delicious things from truly free range pigs, cows, alpacas and goats. I do the odd web order and fill the freezer….

Food : Beef Rendang

The smell of this slowcooked Indonesian beef curry is one of my favourite things, up there with the smell of Pho. I first had proper Rendang at a now closed Malasian Restaurant in Cuba St where we dined once and allowed the chef to choose the menu. I have been trying to make mine as…

Food : Masala Chops

For me this is the taste and smell of summer. Growing up in South Wellington these chops were always present at summer BBQ’s. This is not dainty or tidy food. You eat them with your hands, you will need a wet towel or a finger bowl afterwards. Real food, real mess, real yum. Ingredients –…