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Relaxed Anzac weekend eating
Three things I frequent on restaurant menus: ceviche, anything Greek and, for breakfast, baked eggs.
Inspired Cook
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Holidays call for indulgence
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Holidays call for indulgence
With a spate of long weekends on the horizon, and the lack of a proper summer holiday, I am focused on getting away on a series of short breaks where I don’t do a lot of cooking.
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Dinner to lunch
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Dinner to lunch
I dine out at lunch time more than my wallet likes, because lunches are hard.
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Keeping that relaxed holiday vibe
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Keeping that relaxed holiday vibe
Short and sweet this week because, if we’re not still off work we wish we were.
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Party predicament
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Party predicament
This holiday season Jo Elwin shares three of her tried and true recipes she knows guests love to enjoy again... and again.
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Festive snacks with (easy) star power
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Festive snacks with (easy) star power
Year-end gives us reason to celebrate, and it has been a year so yes, please, pour me a drink. And let’s splash out on accompanying snacks.
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Quick and easy go-to dinners
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Quick and easy go-to dinners
A conversation with chef Andy Mackintosh about what he cooked at home after a double shift when a "proper" meal was required got me thinking that chefs are a good source of inspiration
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Mediterranean mindset
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Mediterranean mindset
While we wait for spring to do its thing, Jo Elwin's off to the Mediterranean; no long-haul flights required, just a change of mindset and some new ingredients.
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The why of the pie
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The why of the pie
Judging the inaugural Arrowtown Lifestyle Village Pie Competition was a heart opener that made Fresh columnist and cook Jo Elwin think: Are we are losing the point of pies?
Elevating a notch with crunch
Elevating a notch with crunch
I am exposing a restaurant that has become an IYKYK (if you know, you know) for discerning Wānaka diners.
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Fair game for winter
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Fair game for winter
Positive response to my recent wild duck feature has encouraged me to continue the game theme for these winter warmers.
Turning bounty into magic
Turning bounty into magic
May marks the season of mixed emotions, when hunters proudly offer up their bounty of wild ducks like they are doing you a favour.
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Tasty bakes for Easter
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Tasty bakes for Easter
For Jo Lewin, Easter is a time to spend happy hours on cooking projects.
Dinners for cooks who don’t want to
Dinners for cooks who don’t want to
A chat with an ODT-reading neighbour has me taking a different approach to my recipe creation this week.
Cooked with love
Cooked with love
Once I’d rolled my eyes and thought beyond the schmaltz, I was inspired by the idea of food cooked with love for this week’s Valentine’s Day-themed recipe.
Going bananas for a good loaf
Going bananas for a good loaf
Bananas do tend to sit around at this time of year, (much like me, languishing in the heat), as our Central Otago stonefruit becomes the fruit du jour.
Celebrating the sandwich
Celebrating the sandwich
Ham sandwiches have become an Elwin family tradition on Christmas Eve.
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The bits on the side
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The bits on the side
Turkey and ham usually get top billing on a Christmas menu, but Jo Elwin likes the sides to steal the show.