When the Moon hits your eye, make a big big pizza pie with amore; Day 24

Pizza. Yum. The Modern Pizza originates from Naples, Italy where it has a thin base covered with tomato paste. The Naplese pizza has a tomato base, with anchovies on top and sprinkled with oregano. My favorite memory of Pompeii was watching two loud Italian Pizza Chefs, throwing the base and covering it with delicious toppings….

Ratatouille and it’s not the movie; Day 22

Welcome to the stunning Cote D’Azur, today we will be creating a take on a traditional french vegetable stew, otherwise known as Ratatouille. Ratatouille is created using Aubergine, Courgette, Capsicums, onions, garlic, and a mixture of herbs known as herbes de province. Tonight I will be serving my version on a bed of cous cous…

Cardamon and Spice and everything nice; Day 19

The final recipe for the dinner party was the piece de resistance, a cardamon infused pear cheesecake. Fresh cardamon pods are quite expensive but so worth it, when you taste the amazing intensity of the flavour they add to dishes. This intensity is a regular part of the Middle Eastern diet, but instead of overwhelming…

A little spice is nice; Day 18

Well, welcome back! How nice to see you for the ?th time. I hope wherever you are in the world that you are ready to travel with me to the beautiful country of Morroco. Morroco is known for it’s amazing food. Situated on the North- West of Africa, Morroco is place where cosmopolitan living and…

Everything tastes great with Cashew Nuts; Day 10

A husband with a migraine and long day at University and work, were not exactly conducive to creating a masterpiece.  However everything is solved with salty and creamy cashew nuts! Welcome to Thailand, South East Asia: the second culinary destination for our week of awesome Asia. One of my favourite memories of Thailand was visiting…

Quick, fun and fast like scooters in Vietnam; Day 9

Yesterday our cat Ollie caught a sparrow. I turned around from finishing making our bed to see a helpless little bird trying desperately to escape Ollie’s mouth. He managed it and flew into our lounge, Ollie and I both chased him in there. Ollie was thrilled of course and I was envisioning scenes of blood…

60% of the World’s population can eat this, so why don’t you? Day 8

Welcome to Asia, a buzzing metropolis of flavour, pollution and 60% of the world’s population. Today marks the start of week 2 of our “Eat around the World – at home” 30 day challenge. Our first port of call is the historically tumultuous and scooter loving country of Vietnam. While we were in Vietnam, I…

Some things never change

After a long flight (10.5 hours), we arrived home in Auckland, New Zealand, to a chilly 11°. Zombie-like we walked off the plane to be greeted by the familiar sound of tuis and bellbirds chirping. It was good to be home, but as we drove along the familiar road from the airport to our home,…

Pounding and Grinding our way to Curry Paste

The cacophony of pounding, rhythmic in it’s own special way drowned out any hopes of conversation. Today was my third and final day at Cooking School, Craig was along for the ride and he was starving; Today we were creating curry paste, Penang Curry paste to be more exact. The most complicated paste in Thai Cooking, Penang…

“Hot things come in small packages”

Warm air coated the market in a haze of green, red and yellow.   The flies buzzed, waiting for their next landing target, whilst the fan swished, and twirled the stolen pom pom strings over the fish and meat to keep them away. “Coconut cream, you want to know how it is made?” Pon asked us….