Country Cooking

Duck with bacon and red wine – divine

May 6th, 2018 | By

  Duck hunting started with a bang on the weekend, as the shrieks and wails from nearby pukekos attested to. We don’t have a gun, and we’re not very good at sitting near a pond in a maimai, waiting for the sun to get up but we do relish duck dinners. Luckily, I have a

[continue reading…]



Unbeatable Tauhei pikelets

May 1st, 2018 | By
A plate of pikelets

Nothing beats a plate of warm pikelets, slathered with butter, raspberry jam and a dollop of cream.  Unless it’s two plates… I have a splendid, fool-proof recipe, from my mother-in-law Gwen, who was majestic in the kitchen.  She could whip up enough scones, fruit cakes, roasts, stuffed turkeys, club sandwiches to feed an army of

[continue reading…]



Dishing it up at Prof’s

Feb 26th, 2018 | By
Kate Wilson

  Kate Wilson from Prof’s@Woodlands shares a special recipe.  We have a copy of Kate’s book Platter Chatter to give away – to enter email number8network  and tell us the name of Kate’s husband.  (Nb: This has now been won, many thanks to all who entered!)   What is your position and what are your

[continue reading…]



Lemon cordial all year round

Feb 11th, 2018 | By
Lemons

  There’s nothing quite like a cool glass of lemon cordial after a day in the garden, mowing the lawns or a bout of strenuous book reading. And in winter it makes a delicious hot lemon drink on those cold nights which sadly, are approacing. Lemon cordial is really easy if you have a little

[continue reading…]



Summer ice bowl a stunner

Jan 25th, 2018 | By

  This hot weather is perfect for culinary magic – try serving a summer fruit salad in one of these stunners.  I came across the idea years ago. Ice bowls are magical things; the best blooms of summer – roses, marigolds, pansies and violets – frozen within a sparkling bowl of ice. The first step

[continue reading…]



Slow-cooked rabbit delights

Nov 6th, 2017 | By
slow cooked rabbit

When someone drops a buck rabbit off at your front door, you do not flinch. You allow the husband to bundle the recently deceased creature up, process it and let it marinate in lemon juice and olive oil. Early the next evening you brown the joints in a frypan with bacon, before adding plump, black

[continue reading…]