Country Cooking

Gingernuts on track

Aug 1st, 2013 | By

There’s nothing like dunking a spicy gingernut biscuit in a steaming cup of tea. But in 2009 the nation’s favourite dunking fodder vanished from supermarket shelves, along with chocolate chip cookies. Griffin’s had closed its Lower Hutt factory and moved operations to Auckland which had, National Radio reported, resulted in “minor teething issues”. This meant

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Let them eat kale

Jun 27th, 2013 | By

I’m sure that’s what Marie Antoinette said. Brassica oleracea is, after all, a star of a vege, nutritious and utterly easy to grow. Easy to mistake cake for kale, after all. Even though it’s highly unlikely the former French Queen ever said anything of the sort, back in the 18th century. Up until the Middle

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Lemon cordial a winner all year round

Mar 29th, 2013 | By

This Christmas Kelly Dyer made the mistake of giving N8N two bottles of her lemon cordial. We have been perstering her ever since for more. In the meantime, here’s the recipe. The hot summer days are coming to an end but there’s still nothing quite like a cold glass of cordial at the end of

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Daleks invade Gordonton

Nov 27th, 2012 | By

We had Daleks for lunch the other day. They weren’t in the slightest bit metallic and went down very easily. Preceding the extraterrestrial would-be masters of the universe, we had tagliatelle with lemon, baby artichokes and asparagus, and very nice it was too. Some young ‘uns were joining us for lunch with their parents, and

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Tackling tiramisu

Jun 16th, 2012 | By

Years later, I can still remember the shock.  Casually I had enquired what David would like as a special birthday meal. After some serious thinking, he’d said one word.  Tiramisu. I had thought he’d suggest a fine steak,  followed by some lovely custard. But no. Tiramisu, pronounced and prepared properly.   Isn’t that one of those

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Once upon a time in Gordonton…

May 28th, 2012 | By

It’s difficult to find fresh banana leaves. Thank goodness I live in Gordonton. A couple of banana leaves, a nice bit of pork, some annatto seeds and a splash of tequila and you’re halfway to making Puerco pibil. This is now a firm favourite in our household, it’s unlike anything I’ve ever tried – a

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