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You can’t miss it, on the way in from the south to the alpine town of Ōhākune, in the central North Island of New Zealand….a sign that welcomes you to where adventures begin - and a giant (and we’re talking giant - think 7.5 metres) carrot. Welcome to Ōhākune, where adventures begin, and where there’s great and deserved tribute paid to impressive kiwi vegetables and a proud history of market gardening.
Read MoreOn a day that feels like spring is nearing, it’s so tempting to head from cities to fields.
For those who find in and around Auckland, here’s a very do-able loop for a real kiwi lunch, followed by a cross-country drive collecting some wonderful real New Zealand food. Pies and chocolate anyone?
Read MoreIt seems to be carrot season, all year round. But they are especially good in spring. And the green tops are on….
We love buying carrots with their green tops still on, and the tops are a great indicator of their freshness. Use the green tops as soon as possible, as they are fragile and quickly wilt. They can be chopped and added into raw salads. And we have an idea for a delicious carrot top pesto, with walnut base. More about that later.
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