Peppers - A Roulade of Peppers and Aubergine ......

Manawatu Standard, Saturday 12 May 2012.

When reading books on Italian food I was always fascinated when reading about roasting peppers over a gas flame until the skin blistered and blackened. The peppers were then put into a cold bowl, covered with cling film and left for 15 minutes. Miraculously (or as it appeared to me then) the skin flaked off in your hands leaving behind the bright red sweet pepper.

Ideas for using quinces

Manawatu Standard, Saturday 5 May 2012.

The Ex- farmer has just come in with a large basket of quinces. Their smell permeates the kitchen. This is the reason in Victorian England quinces were stored in the linen cupboard so the linen would be well perfumed. A rather good idea I think!

Roast duck and duck salads

Manawatu Standard, Saturday 28 April 2012.

Wedding styles and choices of menus vary tremendously. Sometimes for weddings our clients like to have served continuous cocktail food followed by a choice of an entrée sized plated meal, which has to be designed to be eaten with a fork either standing up, or perched on the arm of a chair.

Preserving - Quinces & Crab Apples

Manawatu Standard, Saturday 21 April 2012.

The ex – farmer and his sister have just been up the Whanganui River to visit the Bridge to Nowhere. A fascinating day which involved a trip by boat up the Whanganui River with its majestic gorge, followed by a walk to The Bridge and then an historical trip via the church at Jerusalem, back to Palmerston North by car. Philippa, who now lives in Wellington, bought me a large jar of delectable japonica jelly.