Stuffed squid in black ink sauce
I had fun in the kitchen today – I dismembered a squid. I pulled out its cartilage, carefully removed and set aside the sac of ink from its guts, decapitated it and chopped its tentacles into tiny little pieces. Then I cooked it.
New Zealand passionfruit
I wish I was blogging about passionfruit cheesecake and eating one right now. Wishing is one thing, making it happen is another. Perhaps another time! For now I just marvel at the thought and sight of these wonderful, wrinkly, sour and sweet little things called passionfruit.
Pita Bread Pizza
It’s been a while since I’ve made pizza at home. I would usually go crazy with toppings and end up with a mountain-high pizza with soggy crust. This time I decided to keep it simple and use pita bread as pizza crust.
Christine Hodge’s berry sour cream cake
This berry delicious cake is a masterpiece of Christine Hodge of Fig Tree Cafe in Upper Hutt, Wellington. If you are from Wellington City, it is worth driving 30km north just for a plate of Fig Tree Cafe’s berry sour cream cake, believe me! Christine finally revealed her well-kept secret recipe for the readers of FishHead magazine. She rocks!
The kitchen is my playground. 