Daniel Pfyl, hospitality management lecturer at Otago
Polytechnic, shares some professional techniques to make your
cooking easier. This month he shows us how to make a German
Christmas stollen with marzipan.
This soup evokes memories of travels combined with offerings
from the garden. I love soups like this as they are not only
healthy but they seem to lift your spirits.
Mushroom and goat's cheese tartlet
It's that wonderful time of year again, when you start to
think about Christmas functions and long summer evenings
Salads like this are an assortment of spring. I have combined
some of my favourite ingredients to create this crunchy
spring salad. Feel free to add your own twist and to use what
is available to you.
Here in sunny North Otago, summer is definitely upon us if
the browning of the hills are anything to go by.
Two of New Zealand's leading food writers, Peta Mathias and
Julie Le Clerc, have collaborated on a book, Hot Pink
Spice Saga: An Indian culinary travelogue with recipes
This may sound complicated but it can be done in stages and
the tart case is an easy and fantastic way to turn any
vegetable into a delicious meal.
I have found perfecting these tiny Christmas cakes very
pleasurable but frustrating too, as I didn't immediately get
the result I wanted.
This combines two of my favourite spring ingredients and is
served on rye bread. It is great for a light supper or fresh
You may think I'm a little, well, nuts to suggest that you
try making nut milk.
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