This wonderful pair of recipes came out in the April 2014 issue of FishHead magazine under Delaney Mes‘ My Kitchen column. She creates recipes, I cook and shoot for her. She lives in Auckland and I live in Wellington but in this day and age of email and DropBox, distance doesn’t matter.
Category Archives: Simple joys
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.
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!
For Valentine’s Day, I received three gifts from my gorgeous partner-in-crime JD. First, a flower garden he cultivated in the backyard at 6AM in the morning of Valentine’s Day.
Second, a Jamie Oliver-inspired candlelit dinner for two in our kitchen (he cooked 3 dishes in 30 minutes!) and last but not the least, a huge gift-wrapped box. Inside was an orange tagine.
Who thinks that chicken carcass is only used for making soup or stock?
Well, the secret is out! You can actually make a complete meal out of it. All it takes is creativity. And some bits and pieces of leftovers.
DISCLAIMER: There is no way I can arrange salad on a plate this good! Head chef Joshua Dodd of FoxGlove Bar and Kitchen prepared this for our photo shoot for FishHead magazine.
It’s the love month so here’s a Valentine-themed recipe. If you’re a guy and you want to impress your girl other than with a bouquet of flowers, why not make this special salad with wild flowers in it? Or if you’re a girl and you want to impress your guy other than with the scent of flowers in your hair, why not make this special salad with wild flowers in it? Makes sense?
Once I tasted this black bean brownie in Lara Ferroni’s Portland studio, I promised myself that I would make it once I returned to Wellington. I’ve tried other recipes for black bean brownies and this is the first time I’ve followed a brownie recipe to the letter, except I used Whittaker’s 72% Cocoa Ghana Peppermint chocolate instead of any other regular chocolate chips (I can’t help it. It’s my favourite chocolate.)
AWESOME is all I can say of this healthy, vegan-friendly, gluten-free brownies!