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It’s officially spring in our part of the world. Thoughts turn to lighter foods. There’s a vegetable perfect for those lighter foods, and with the season in its name, although others might call it scallion, or green onion, or salad onion.
It’s now the season for spring onions. But what’s the difference between these onions and the good old brown onions we know and love...
Read MoreWe are big believers that, if a fruit or vegetable has a short growing season, then the best thing we can do is eat as much of it as we can when it is fresh - and enjoy it before it is gone again. And so it is with asparagus.
From October to December, for only around 100 days, the New Zealand asparagus season is here. Steamed, roasted, barbecued, and just raw, it takes pride of place. And there is an asparagus idea which we have been eating a lot this spring - we’ll tell you about that shortly.
Read MoreRosemary flourishing, in gorgeous purple flower, in the New Zealand spring, inspired us to look at this interesting herb a little more closely.
Not to mention the classic aromatic combination of rosemary and slow cooked spring lamb filling the kitchen. Followed by a simple sweet treat using this classic herb - more on that soon.
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