The older I get, the more I turn to things I once overlooked,
and now I am not only appreciating popping open a jar of my
jam or relish but I really enjoy adding pickled this and that
to any meal. This simple pickle is one that is enjoyed all
over the world.
As Mother's Day approaches, many New Zealand cookbook
authors are releasing their latest efforts. Among them is
Annabel Langbein, who grows much of her family's fresh
produce in organic vegetable gardens on the shores of Lake
A vaulted cellar, serried ranks of dusty bottles gaining in
profundity, exclusivity and value with the passage of time,
as the mysterious alchemy that is ageing transforms humble
bottles into things of wonderment.
Well it's that time of year and there is nothing nicer than a
bowl of thick hot soup. Our mushroom soup really follows the
K. I. S. S principal and is not an exact science but relies
on taste and personal preference.