Country Cooking

Best macaroni on the planet

Aug 3rd, 2015 | By

This is the world’s best macaroni recipe. It is. We were tired, we were hungry, we were in Christchurch after triumphantly pedalling the Otago Rail Trail* with friends Peter and Vicki. Peter announced he was cooking his signature dish – Macaroni Wellington, because he cooked it for Vicki in 1981 when they were courting. No

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Vera a real gem

Jun 17th, 2015 | By

My Aunt Vera lived in an old railway cottage at the start of the Karangahake gorge and only in the last decade or so used an electric oven. When I met her and husband Bill (my relative) – she did all her cooking on a Shacklock coal range. Keen conservationists, I believe the pair were

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Nice to be back…

May 4th, 2015 | By

Frankly, this cold weather is a shock to the system.  I have just returned from three weeks travelling around Thailand: visiting family, enjoying the cuisine and hunting for interesting wildlife. One of the highlights of the trip was seeing the incredibly rare and bizarre cave angelfish.  This little creature is found in only two caves

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Summer delight: Mango and smoked chicken salad

Feb 2nd, 2015 | By

  SUMMER DELIGHTS – outside dining and mosquitoes. The two go hand-in-hand but that’s okay because the living is easy. They don’t come much easier than this recipe and it is utterly delicious. I discovered it while holidaying up north many years ago, where there were hundreds of mosquitoes out for my blood. They were

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Summer magic

Dec 15th, 2014 | By

Iris Riddell explores the magical properties of a little known herb. Ah, lemon verbena. In my humble opinion, this beautiful, fragrant herb is massively underrated. You can’t buy it in the supermarket, but young plants are easily acquired from nurseries and are hardy wee shrubs once they have a toe hold. For many years, a

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Harry’s champion curried sausies

Oct 28th, 2014 | By

It must be more than 20 years ago that I got this fine recipe from Harry, down the road at Wairere Nursery. Lloyd and I used to cook up a storm back then; most Monday evenings I’d call around and we’d experiment with herbs and spices and other exotic ingredients which I’d write up as

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