IT’S just as well I wasn’t in charge of catering on the trip to the Moon 50 years ago. I decided to make a cake, to celebrate us getting to the moon in Apollo 11 all those years ago. And surely worthy of a cake, all these years later. Clearly, the cake would have to
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A lesser-known cut makes classic winter comfort food, says Kate Wilson from Prof’s @ Woodlands Cafe. She writes about juicy, tender slow-cooked beef cheeks in the current issue of Home Range magazine. We also welcome Kate as our new food writer at Number 8 Network – here’s to some great cooking stories! Comfort food has
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I do like wild duck dinners. But I don’t have a gun, and I’m not good at sitting near a pond in a maimai, waiting for the sun to rise. Luckily, I have a brother-in-law whose happy place is the above mentioned maimai. He also has Smudge, an eager dog who bounds into the
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David Riddell whips up a special lunch I’ve often seen sooty shearwaters at sea, and occasionally on their breeding grounds, but until now I’d never eaten one. When on the table they’re better known as muttonbirds; I spotted some in the window of a Ngaruawahia butcher’s shop the other day and thought I’d give one
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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
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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
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