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Kia ora all, My partner and I are currently travelling New Zealand. Our next destination is Hawke’s Bay for a week or two and I’d love some ideas from people who know the region well. I’ve heard it’s a bit of a foodie destination (wineries and whatnot) but I’m keen on a mix of things. Anything from casual lunch spots through to vineyard restaurants and maybe some takeaway gems. Places I’ve already got on my list are: Pacifica in Napier Black Barn Bistro in Havelock North Mister D in central Napier Some of the cellar doors like Craggy Range or Mission Estate Let me know if there's any great recommendations out there

As if we needed another reason to make food from scratch!!!! https://scitechdaily.com/ultra-processed-foods-add-fat-without-extra-calories-and-disrupt-hormones/

Those ravioli look wonderful. I go in fits and starts, trying to make my own. Thanks for the inspiration to try again!

I used my food processor when I made a ridiculous amount of cowboy candy and honestly, Id not use it again even if I had a bushel. Slices were too thin and not uniform enough from the peppers going sideways in the chute. If you are going to powder all of the peaches, I say go for it. If you want a majority for pretty slices when dehydrated, get cozy with your preferred knife. Or pulverize them and dehydrate the resulting loose mix.

Returned from 8 days in New England and concocted lunch from what remained in the fridge. Grandpa's chorizo (still within its sell-by date), kimchee, habaneros, spinach (surprisingly still crisp and green), half a white onion, garlic, and cherry tomatoes that Mrs. C picked up while I was gone. Fish sauce and grated Parmesan for flavor.

@ElsieD I hope those are free-stone peaches ! it might work if the peaches are firmed up in a very cold refrigerator or , while still whole , in an ice bath until very cold.

my experience 'slicing' with a FP . . . you'll get peach puree....

I've been very lazy in posting, but not in cooking and taking pictures. Tho I have no debilitating after effects, energy and stamina is just not up to old standards since I had my stroke end of April. But nothing stops me from cooking and eating. @Smithy: I too made a peach pie. Haven't made one for years but this was for a friend. Need to learn how to do lattice topper but the pie was good. We had just enough pastry to make a regular size pie and for a topless small one for ourselves. Peaches have been terrible this year - o BC Freestones. When it was +30 outside, I did Chicken Souvlaki in the Ninja Toast Oven Air Fryer. Eaten with rice and black beans Have been watching a series on TV: Streets of Hong Kong, mainly about street food. Thought this looked good, so I tried it: Beef short ribs simmered with star anise, ginger, scallions, and white peppercorns for 5 hours. The meat very tender but rather flavourless as that went into the broth, which was amazing. Meat dipped in chili crisps and soy was fine. Eaten with bok choy and rice noodles. Pineapple Pork Meatballs was easy to put together and great with fresh pineapple. Sobey's had prime rib on sale, $2.00 off for Scene members ($13.99 - 11.99) plus 10% off for Scene day - firstr Tues of the month. Grilled up one steak for two of us.

As I do with herbs and a bunch of other produce stuff (scallions, leeks, greens), I remove them from original packaging, dry them off, wrap them individually in paper towels, and they go into a zip lock bag that way.

Do you know what stores stock this chocolate?

I bought a bag of pickling cucumbers (for eating), is there a preferred way to store them so they don't go slimy?

I would think k it should work if the peaches are quite firm

Can I use the slicing blade to slice peaches? I'd like to make 1/4" slices and then dehydrate them to make peach powder. I have 18 quarts to do and am looking to not slice them with a knife as that would take me just short of forever.

...and another (Dubai chocolate). https://recalls-rappels.canada.ca/en/alert-recall/dubai-brand-pistachio-knafeh-milk-chocolate-recalled-due-salmonella-0

Thanks, nice piece. Rayner was an eG person in the glorious past.

Looks like you are right, from what I can find, it’s privately owned on a private dirt road. I guess the only way to see it now is from the beach. We have been hiking in the Momomoy Wildlife Preserve the last few days. It’s bird migration time, and we have been picking up lots of new birds with our Merlin apps. There are dedicated birders with massive camera equipment out there to catch the birds coming through. I’m too lazy to even carry my basic DSLR, let alone one of those giant telephoto lenses the serious birders have. Here are a couple of pictures I took at low tide on Wednesday Neither of us felt like much for dinner, so we just ordered a clam pizza from a shop in town. We got an arugula salad to put on top as well. It was fairly good. We went back to Monomoy today and hiked another seven miles. We were unsure of when exactly the tide would submerge the trail, so headed back out of there on the early side. We went to a different area of town for the sunset. This is Harding’s Beach. After sunset we had dinner at Pisces. Martini for husband, n/a gin and tonic for me We shared a tuna tartare appetizer Then he had the same oyster spaghetti he ordered here in June I had grilled swordfish with pesto ravioli We shared a slice of key lime pie for dessert

We use the recipe from The Cake Bible - it's based on yolks, butter, lemon juice and sugar; it can freeze. We use it on cake layers, we use it to flavor our buttercream. You can add an extra yolk or two if you want it to be thicker; you mix the yolks and sugar together first, then add the lemon juice and butter and cook over medium heat (stirring constantly) and cook until it gets to 186dF; strain and add some fresh lemon zest if you want.

More baklava/pistachio stuff added to the recall. https://recalls-rappels.canada.ca/en/alert-recall/various-baklava-and-ice-cream-products-recalled-due-salmonella

I did make it to Rockpool, a few years ago now, for a Buck's party lunch for a former/inactive eG member. At least one other former member was in attendance. I knew it was an all-in event. $$$ wines were flowing. The Sommelier helped the main wine-fiend guest who wanted something like some California something or other, saying, "I have this $$$$ bottle, but if you like that, you will like this $$$ bottle." Most of the people around the table split portions of most of the steak available (no Wagu, unfortunately). No problem, a slew of waiters showed up and marched around the table dropping off slices for each person. I could have used more veg, the sides tasted good enough, though. The mac and cheese with bacon is a favourite of the guest of honour. I prefer my smoked salmon version. One of our friends, a pastry chef did his usual order one of each desert for himself. I can't remember which one or ones I had, but they were good. So, yeah, it was way above my usual dining level and fun and good. I don't think I'd go again, unless it was a similar event. FWIW, Bendigo has a high-end steak place, The Woodhouse, now. I've never been.

See that "Salt Bae" [expletive deleted] https://www.theguardian.com/food/2021/oct/17/jay-rayner-restaurant-review-kebab-kid-london-take-away-as-a-cult-nusr-et-steakhouse (I've eaten at Kebab Kid and it's as amazing as Jay says in the article)

Even if you can tell the difference, its hard to imagine that the improvement in taste would be proportional to the greater price. But we have covered this ground before 🙂

Lecithin is a phospholipid found in egg yolks. I doubt pam's lecithin is worse than that in mayo, and in the amounts used may be safer than mayo for the surface. I still think spraying pam on the bread isn't much of a danger to the press. PAM does make lecithin-free sprays.

The Ram down cuba street is an absolute winner at the moment, its a no stress bar down one of the main streets in wellington. The have a bunch of small plates and awesome cocktails. The aborist just down the road is also well worth checking out

Heres my list of absolute favourite restaurants at the moment in New Zealand: Sid at The French Café (Auckland) – legendary fine dining, consistently rated among NZ’s best Ahi (Auckland) – modern New Zealand cuisine, heavy focus on local produce Depot Eatery (Auckland) – casual but world-class, oysters and small plates are a must Community Burgers (Napier) – world class burgers in the middle of Napier city, the vibe is awesome Black Barn Bistro (Havelock North) – vineyard restaurant with a strong regional reputation Amisfield Bistro (Queenstown) – famous for their “Trust the Chef” menu and Central Otago wines Rata (Queenstown) – owned by Josh Emett, polished but approachable Logan Brown (Wellington) – set in a historic bank building, creative NZ cuisine Ortega Fish Shack (Wellington) – fun, unpretentious, and excellent seafood Riverstone Kitchen (Oamaru) – regional favourite, great paddock-to-plate ethos

Rockpool is absolutely amazing, have been there multiple times. Maybe its just me but I couldn't taste the difference between their $50 steaks and their $300 steaks! Caution that if you dont know what you're looking for in taste and quality of a steak, potentially just get the more affordable one