never pass up a chance to go to a factory, whether it be to see how
mixers are made, or French
enameled cookware. I’d never seen copper cookware being
made, though, and jumped at the opportunity to hop on an early
morning train to Villedieu-les poêles to visit the Mauviel
copper cookware factory. (The only thing I didn’t jump at was the
bleary 7:30am departure time, from the Gare du Montparnasse.)
hours later, after a restorative café express, once inside the factory,
everywhere I looked, there was copper cookware in different stages of
production, stacked around the rooms. “Factory” conjures up images of
giant buildings with thousands of people toiling away. But the
human-sized building where Mauviel cookware is made is surprisingly
small-scale; fifty four workers working various shifts, bend, press,
fire-up, hammer, rivet, and polish their gleaming copper pots and pans,
before sending them out into the world.
lived in France, I remember going into E.
Dehillerin in Paris…maybe thirty or so years back? I don’t
recall the year, but I do remember I flew PEOPLExpress
and the flights were $99 each way. With the money I saved on the
flight, using my kitchen line-cook wages, I splurged on a few
pieces of Mauviel copper cookware.
cooked with love for the whole family. Penguin Books - $50.00
can’t beat coming home at the end of a long day to the heady aromas of a slow
meal cooking wafting out from the kitchen.
As the days
start to get shorter, and the air chills, thousands of Kiwi households all
around the country will be dusting off their Crockpots and slow cookers in
anticipation of delicious and hearty winter meals ahead.
will also be thinking about trying out new recipes and perhaps being a little
more adventurous with their trusty kitchen companion, and they could not be in
better hands than with Allyson Gofton, whose earlier slow cooking cookbook sold
in its thousands.
In this new
book, Slow Cooked, which will be in store from 3 April, Allyson has put
together an amazing selection of hearty meals that will satisfy the hungriest members
of your family.
traditional meals - but often with a modern twist - cooked in the oven or slow
cooker. From Rich Pinot Chicken with Mushrooms to Moussaka Lamb Braise, or Pork
Chops in Pizza Sauce, these recipes are winners. Filling soups and satisfying
puddings are also featured, along with sound information on meat cuts and how
to cook them to perfection, and practical tips on getting the best from your
slow cooker or oven.
Allyson has budget-conscious families in mind. Slow-cooked food naturally lends
itself to the cheaper cuts of meat – and they are often more tasty as the
flavours have time to develop.
Gofton has been cooking for New Zealanders for nearly 30 years. She is known
for her recipes and columns in magazines, her television appearances, radio
slots and many personal appearances in the name of charity. She has also
written more than 20 cookbooks, including her
series of books Bake, Cook and Slow, as well as the popular Country Calendar
Cookbook with Allyson Gofton and
Calendar Homestead Baking. Allyson also wrote about her year in a small town in
the south-west of France, in Recipes from My French Kitchen. Allyson is
currently back there with her family for another stint of French living.
Photo - Allyson Gofton_credit Rachael Hale McKenna
We would love you to join us for an evening of Food & Stories from Croatia with Barbara Unkovic
Timer & again we have been asked why there are no Croatian cookbooks available - something that has been a mystery to us given the beauty & simplicity of the food. Well, the wait is over!
We are delighted to be hosting Barbara Unkovich for an evening in our kitchen to celebrate the launch of her soon-to-be-published book - The Adriatic Kitchen. Join us on Thursday April 6 for an evening of Food & Stories......
Details on how to book are below.
Barbara has always been drawn to the land of her father, the sun-soaked Croatian island of Korcula in the Adriatic Sea. She spent several years living there, in the seaside village of Racisce, immersed in its way of life, its culture, history and food. Now, inspired by the island's culinary traditions and its abundance of fresh, seasonal ingredients, Barbara has produced The Adriatic Kitchen, a delightful, rustic cookbook full of gorgeous recipes and evocative memories. Over 70 simple yet delicious recipes are included, such as Croatian Sweet Easter Bread; Black Risotto; Fresh Fig Crumble; Roast Chicken with Pomegranate and Spinach; Dalmatian Shepherd's Lamb with Potatoes and Broad Beans; Sugared Almonds; Croatian Pepper Biscuits; Carrot and Mint Salad. Infused with the warmth and vibrancy of Barbara's beloved island, The Adriatic Kitchen is a must-have cookbook for those wanting to experience traditional food at its best.
Barbara Unkovic was born in Whangarei the daughter of a Croatian father and an English mother, and is in fact, D H Lawrence’s cousin. She is the author of six published books: Barbara is the recipient of more than thirty writing awards in the United Kingdom and the United States, including three International Book Awards and one USA Best Book Award for her books 'Weeds in the Garden of Eden', 'A Wolf in Sheep's Clothing' and 'Moon Walking'.
An Evening of Food & Stories from the Adriatic Kitchen. From 6.30pm for a 7pm start. Thursday 6 April, 2017. Cook the Books 19 Williamson Ave Ponsonby
Cost per person $20. *This price includes a personally signed copy of The Adriatic Kitchen & supper inspired by recipes in the book. Further copies of the book will be available on the night. It is a perfect gift!
known for its classical ice cream shops, as well as a few Italian-style
gelaterias, but until a few years ago, there weren’t any young people forging
out on their own, churning up more contemporary flavors of ice cream
and sorbet for modern palates. Don’t get me wrong, I love glace au chocolat and
caramel beurre salé, but I’m no fuddy-duddy, and happy
lap up what the next generation of glaciers are doing in Paris, such as
Henri Guittet at Glaces
started off as a delivery-only service for his ice creams, which were
available by subscription, then expanded to a camion when les food trucks started
rolling around the city. (He has a vintage
truck that I keep thinking would be fun to ride around with
him in, scooping ice cream across Paris together.) But now he has a
full-fledged shop on the lively rue de Martyrs, a street that’s become
a destination for food-lovers, with pastry shops, waffle makers, and
chocolatiers lining both sides of this historic street, that lead up to
You can't beat fresh produce!The season is changing and with it the last of the stone fruit is disappearing off the shelves. Now is the time to search out remaining late season dark-fleshed plums, to enjoy blueberries, to eat your fill of corn and outdoor tomatoes … because in the bat of an eye, the produce shelves and market stalls will be full of feijoas, Brussels sprouts, leeks and cavolo nero, if they aren’t already in your neck of the woods, as they take their seasonal turn to tempt us into the kitchen.
At Shared Kitchen we are big on fresh produce (as if you haven’t noticed!), and cooking from scratch is our by-line. As summer fades – and many of us around the country were rudely delivered into autumn with torrential rain and flooding two weeks back – the prospect of warming foods, slow-cooked and aromatic stews, cheap and cheerful family dishes and puddings and autumnal desserts sets the heart racing. Yep, we’ll be changing tack next week, but for now, one last HURRAH! Plums & blueberries all wrapped up in cinnamon pastry is hard to resist. Plum & Blueberry Tart The pastry is quickly made in a food processor and is resilient and doesn't become soggy with fruit juices. I’ve also revisited Ilaria’s Chia & Coconut Dessert topped with raspberries and blueberries because it’s delicious and well worth making at home.
Brunch, lunch or supper? A good egg dish slips into any meal. I love these eggs, and I’ve gone over the top by adding green olives, feta and coriander, but they’re good without these extras if you want to keep things simple. Tunisian Eggs with Extras! I’ve also posted the list of finalists in the inaugural Outstanding Food Producer Awards. Head Judge Lauraine Jacobs said, “It was exciting to judge these new awards and see so many innovative and interesting products. It reinforces my view that in New Zealand we have some of the finest food in the world, whether it is straight from the farm or ocean, or has been value-added to meet the demand of a world seeking sustainably produced food filled with flavour.” I couldn’t agree more! You have until 31st March to vote for your favourite Farmers’ Market, Specialty Food Store or Supermarket, Food Region or Product or Producer. All the details Here. Just a word about cooking classes, although I am not running any public classes at the moment, I am taking names for future classes. Please email firstname.lastname@example.org for details.
Ingram's Sydney bakery Flour and Stone is a place of pure wonder. We have
recipes for eight of her most popular desserts, from a moussey chocolate
Manjari cake to a saffron and sour-cherry brioche and bite-sized baci.