Whole hearted and local

Hamilton only has a few independent grocery shops, so each and every one is to be treasured. Whole Heart has been open since last year. It’s in Queenwood Village, a little block of shops on a sunny suburban corner not far from River Road and a few blocks from...

A lot of shallots

Shallots look like small, misshapen onions, or huge, bronze coloured garlic cloves. The Cato’s Potatoes stall at the farmers’ market sells them at this time of the year. These interesting members of the onion family can be easily turned into wonderful cold-weather...

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Madhur’s potatoes

Last weekend my husband Matthew made his favourite spicy Indian potato dish to take to a potluck dinner for the World Voices singing group. It was very popular and people requested the recipe. The potatoes are cooked with whole spices and coconut oil, which gives a...

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Land of chestnuts

This time of year the Waikato is full of delicious chestnuts, falling off the trees, waiting to be eaten. How great is that! When David Klinac of the New Zealand Chestnut Council contacted me recently, I jumped at the chance to find out more about the local chestnut...

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Happy hot cross bun day

There are very few sacred foods in my British-Anglican backstory, and one is hot cross buns. In the Waikato we’re lucky to have two makers of superb hot cross buns: Celtic Kitchen and Volare. Dorothy, my proper English grandmother, would have approved of both. Above:...

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A taste for honeygar

My latest favourite home-made beverage is honeygar.  It’s simply my home-made apple cider vinegar, combined with Sweetree Kirikiriroa raw honey and diluted in a glass of water. If you’ve never tried it, you’re in for a treat. I think honeygar is the next kombucha....

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Fruits of autumn

Late autumn is the time to make my favourite fruit salad, with crisp juicy nashi from Grant and Heather Kane at the farmers’ market. (This is what strawberry growers do when the berries are finished!)  Nashi is a brief seasonal crop – there’s only a couple more weeks...

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