THE CUT
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THE GREAT CROSS-CUT BLADE STE...

Although I often have grand ideas for cooking amazing weekend meals where I spend a good chunk of the afternoon in the kitchen, life gets in the way and often it doesnít come to fruition.

THE GREAT RIB CHALLENGE

When I received the email about the Beef + Lamb team challenge; to cook with a beef or lamb cut I hadnít cooked before, my mind instantly went into overdrive going through the various cuts (I even checked out the meat cuts page on recipes.c...

THE GREAT SHOULDER CHOP CHALL...

When we set the challenge of making dinner this week with a cut that we havenít used before, I think the majority of my team were shocked that I chose lamb shoulder chops. Iíve tried cheeks, shin, skirt, ribs, shanks and rack but the humble...

WE'RE UP FOR THE CHALLENGE

Our team felt it pretty timely to take up a challenge next week; Iím unsure if thatís due to the chilly weather and needing something to cheer us up or whether it was the fact weíve all been obsessing over our newest lot of recipes (feature...

COLD WEATHER CRAVINGS

The cold weather thatís been consuming Auckland over the past week had me craving some heartier meals over the weekend. And with a few recipes air marked in the last few issues of mEAT magazines I knew this was the perfect time to give them...

CHUCKING IN THE CHUCK AND FEE...

Cooking for a crowd of hungry males has been my challenge for the last few weekends as everyone seems to gravitate to my kitchen looking for a protein kick to fill them up before heading off to watch the big rugby games. Lucky for me mEAT M...

ARE YOU A RECIPE RISK TAKER?

Are you someone who is often daunted by trying a new recipe?† Is it an unfamiliar ingredient, or a beautiful photo that looks like the dish has been served in a fine dining restaurant?† Perhaps itís the fact youíre a creature of habit and s...

IF YOU ALWAYS DO WHAT YOU'VE ...

As I pulled out a defrosted pack of beef schnitzel a few†days ago, my auto pilot switched on and told me to pan fry it crumbed for dinner. Itís what I usually do with schnitzel as itís a familiar meal that everyone in my family enjoys. It a...

IS GETTING KIDS IN THE KITCHE...

Itís timely the results of a New Zealand survey looking at how much cooking education goes on in our schools came out last week, with it being #FoodRevolution Day last Friday. The crux of what Jamie Oliver is addressing through the revoluti...

WORLD IRON AWARENESS WEEK – I...

With World Iron Awareness Week done and dusted for 2017, I continue to feel a spring in my step which could be attributed to all the iron rich meals I enjoyed making (and eating) for my family during the week. Iron deficiency is an issue fo...

MY LOVE AFFAIR WITH THE CROCK...

Since turning our familyís lifestyle on its head recently, and moving to a slower-paced region down country, Iíve had more time to reflect on what really matters day to day. Yesterdayís Motherís Day was a reminder how much value is placed o...

MY WINTER HIT LIST

At the beginning of every winter, the same thing happens in my household. I dust off a multitude of cookbooks, set my laptop up with our website on one side of the screen and a shopping list on the other and I go a tad crazy planning all th...

TIME TO GET HEALTHY - OR IS I...

Writing my first blog for the year is something Iíve taken my time with. A January blog is always hard; you donít want to re-hash the New Yearís resolutions mantra but writing about anything else is blatantly avoiding the topic. Whether or ...

USING TRADITION TO ENHANCE FL...

In Japanese cuisine, robatayaki refers to a method of cooking, similar to barbecuing, in which items of food on skewers are slow-grilled over hot charcoal. Robata originates from a centuries-old country style of cooking by northern Japanes...
 

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