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.
The many types of traveller
Travelling for different people means different things. Some are high-paced, frenetic, book-at-the-last second lone travelers; others indulge in a sedentary … More
Roasted Half Cauli
I have a friend who says cauliflower sucks, because it smells like farts. Touché, my friend. In a ‘recent’ trip to … More
Nepal: the little things
“Don’t be angry,” he repeatedly tells me. I think he thought I was upset by his orders. He continually pleads. He walks ahead, stops, waits for me. He tells me again. “No angry. Little things in life, they make big difference.”
Peter Gordon’s Turkish eggs
Breakfast is the one meal that seems to divide people. It seems these days, increasingly, people just don’t seem to … More
Not bone broth, Meatstock
I met Big Moe Cason last week. He was cool. He was big. Not as big as I’d imagined though. … More
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.