Right now butter is scarse, or at least it’s hard to find in Kathmandu. Here’s a recipe that uses oil, and one that uses wholewheat flour in lieu of plain white stuff.
My first steak since last year.
Four weeks of steadfast and dedicated plant-eating came to an end today – it wasn’t exactly what I dreamed of. … More
It’s the vegan life for me!
“Fuck!”, my heart hit the floor. I believed I’d failed, just approaching the final week of veganism. I was chatting to a vegan … More
A meat-eating vegan
I’m a meat-eating, sausage-making, blood-loving, porcine-fiend. I love the taste of salty, blistered pig skin fresh from the oven; I adore the … More
The Larder: suburban legends behind one of Wellington’s successful restaurants
Unassuming and understated, The Larder deliberately avoids the pomp of many inner-city restaurants. Frills and fuss aren’t needed when everything else is done so perfectly.
Jacques Pépin’s chook, of sorts
Some time last week I was watching the MAD conference, letting the day’s hours pass by with all too much … More