Sentiamo

lolol...you got it Mark! I echo your sentiments, forget what you have HEARD it tastes like, just go try it FGS! I was an affirmed durian hater not ever being in the vicinity of one until I sat before a Durian Panna Cotta, under duress, in Bali a year or so ago. Im now a confirmed durian lover and proud to tell the world. Lucky for me we have an Asian store close by that sells them. Amongst other wonderful things. A muso huh?? I have one of those as a husband.

Hiya gmi. I would agree with using around a cup of parsley leaves for the amount of pinenuts mentioned. Gremolata aka gremolada is traditionally used as a sprinkle on Osso Bucco and I have subbed rosemary and orange rind for parsley and lemon rind on occasion. Would be interested to know what you are adding your gremolata to, the horseradish is unusual!

There is a wonderful article about this spinach situation, written by the ex owner of Natural Selections farm, on Chez Pim's blog. Sorry, I have to dash off and havent time to get the link but Im sure you all will know where I mean!!

Kerry I am so enjoying your blog, and have C&P'd many of your wonderful recipes. Made the Butterscotch Squares yesterday and they were a huge hit with friends. The Lemon Pudding is one that I grew up with also but I often make it with 1/2 limes and 1/2 lemon. I am hoping you will post the recipe as the surface of yours is decidedly different than mine, but the technique appears the same. Hmmmm. I love your photo's which have enlightened one Kiwi to that beautiful part of the world...thanks so much for that The last one of Kira is particularly gorgeous!! Lyn Edited to add that I have discovered your recipe...sigh...its been a loooooong day!! And it looks pretty much like mine too.

The only reason I have never eaten Mountain Oysters ( we are talking Lambs here) is because they have been in someone elses mouth first.

Hmmm, good suggestion. Might go well with my deep-fried breaded pork tenderloin sandwiches. The heart will go before the liver. ← Good on you Davydd...I was going to suggest breading thick slices of the puffball ( Calvatia Gigantea if anyone is interested) but do as I learnt from MIL in Italy..add some parm to the breadcumbs with a little garlic and some Italian parsley. These funghi would sell for around US$30 kg a few years back and you and a few others are quite correct, there are no other funghi about that could cause confusion in identifying Calvatia. Giant being the operative word here and it has to be assumed that anyone planning to eat wild mushies has enough grey matter between the ears to correctly identify or... dont touch! Also has to be assumed that if upon cutting you are greeted by a greenish flesh you would know the puffball is way past its use by date.

Are you referring to Nashi pears by chance Kent? We grow them here in New Zealand and if they are one and the same I concur; they are wonderful!

For me, really ripe fruit is ONLY bought to use that day in a predetermined dish. Is there a reason you usually buy fruit that ripe??? I personally would hate to have paid for something that is unlikely to be usable the day after if I had no specific need for it.

Hey Chappie, that all sounds pretty wonderful! The idea of food stations really appeals to me but I have never seen it done here in New Zealand. Maybe I should be the first to try them next wedding I cater. Only thing that worries me is the staffing issue! BTW, I do SO envy Americans with their access to those superb softshell crabs.....sigh

Helen, I can recommend the following cheese makers for your next visit. Hautapu, Matatoki, Te Mata Cheese Company, Whitestone, Crescent Dairy Goats, and Waimata. Many others but these are some that have been TNT by moi! Also, I am amazed that you didnt come across any Kapiti as their cheeses are in all supermarkets now. Quality has not been compromised at all with the bulk cheese they produce, I still indulge in their Kikorangi at least once a week and sneak a few glasses of a lovely sticky wine in as well. Great with gingerbread also, and I had some toffeed walnuts with the Kik awhile ago and can tell you it was mana from heaven.

Right now my two most favoured are your Po'Boy but with a Kiwi twist as I cook the oysters in a beer batter and add lemon pepper mayo to the sandwich. It gets devoured quickly. The other is chicken with a good mayo, lemon juice and zest, and capers. I cant get enough of it. Simple stuff and Im happy!

http://www.kff.co.nz/21.html A link to Kapiti and its products. There are some damned fine recipes on the site also. Boutique/Artisan cheesemakers abound in NZ these days, you have just got to take time to look and research. Also, it helps if any are near where you are gonna be!! Best of luck on your holiday and BTW, there are many cheeses that will blow your socks off in comparison to any of Ornelles.

Can anyone help with a recipe for a wonderful flatbread I had in Dubai a few weeks ago?? Was at an Iranian restaurant in the Deira City Centre ( Im pretty sure but I was malled out about that time ) and was served with arabic type fetta, mint leaves, spring onions, hummus etc that was wrapped up in torn pieces of the bread and consumed by me with undisguised greed! I have since been a Googlin' but any request seems to always pop back with Pita bread. This was NOT pita; rather, a large, soft flatbread that kinda wilted in your hand as you picked it up. And obviously cooked to order as it was soooo fresh. I am awaiting enlightment here, and drool at the thought of that wondrous piece of mana from Heaven. Any guidance most appreciated. I will post about an amazing combo I had in Bangkok recently also. This time wrapped in a leaf I didn't recognise...still dont!! Off to Asia with me.

Here in New Zealand some foods to be wary of include..Kanga wai ( rotten corn), muttonbirds in oil, and rotten crayfish. The corn and crayfish are put into flax type bags and left in running water ( stream or river) until rotted. These are some traditional Maori foods but I dont believe the young ones will keep that particular tradition going for much longer. To be honest, you will not find these on a menu at any restaurant, but I suggest having a VERY heavy cold if you come across them elsewhere. It will impair smell and taste, a good thing believe me! I have eaten, no...tasted, the kanga wai with cream and sugar. Never again will I be so adventurous. It was prepared by the Matron of the hospital I worked at and I do recall many of the maternity ward patients threatening to leave if it was heated on the premises again!

Hello Pia!! I hope to be able to get to know more about you and your glorious Liguria through these forums. Holidayed there only once, But...I ate some of the best food in Italy in that province! BTW, I do so LOVE the word Chiappa. Naughty I know but hey....

Spoonbread, Sri lanka once was Ceylon. There is no person involved here. Its confusing I know!! And just cos' I love ya...I can get to say that!!

Kylie Kwong ( dontcha love that name!!) has a great book out and my copy of Bill Granger's Sydney Food has been thumbed through so much that the pages are beginning to blur ( or is it a senior moment?!) Donna Hay's magazine/books are OK but if you spend a little time REALLY looking, it is easy to see she relies on her photographs and her food stylist rather too much... as I do on my hair colourist and gym meister. hehehe. Far too much of the ' pretties ' happening and far too many simple tweaks to food we already know. But good on her. She is makin' a $!!! My 2 cents worth...for what it's worth!

Try a few spoonsful in creme patisserie for filling profiteroles, I frost a hazelnut meal cake with nutella added to frosting, and is great softened then swirled through a cheesecake too!!

Thought I would mention that making Lamingtons may not have been explained to you correctly!! They are DIPPED into a very runny frosting, then rolled in coconut and left on racks to dry out. You can also use a packet of raspberry jelly ( gelatine) which is made according to instructions, and the sponge squares are dipped just as the jelly is beginning to set slightly. For the chocolate ones, make up a mix of confectioners sugar, cocoa powder, a little vanilla and boiling water to a dippable consistency. You are after a mix that will adhere to sponge, but not thin enough that it is soaked right through the sponge on contact. Likewise with the jelly.

I believe Rex Morgan is moonlighting as Advisory Chef to Air NZ's Biz and 1st Class. And Citron is a great little place to dine! Im sure Petit Lyon is still up and running, ( someplace else??)so many wonderful restaurants to choose from that one often forgets the tried and true!

Anyone interested in seeing what we bottom of the worlders are doing with food, go check out www.menus.co.nz Only two major cities represented at the moment, Auckland and Wellington. Just choose which city, choose all from the drop down menu, click on the restaurant and then on ' Full Menu'. I can vouch for 7 of the Wellington places! Monsoon Poon and Logan Brown are my absolute favourites.

Yep!! And here in Kiwiland we use HEAPS of shark with our tatties! ( lemonfish=shark) Only way I would eat it, and in a good tempura or beer batter is hard to beat. I lament the loss of the oldtime newsprint though. I have fond memories of my fish n' chips wrapped up in yesterdays newspaper and creating a hole in the top of parcel to burrow down into that sensually warm depth!! And to tip a capful of malt vinegar over the lot was even better. Sigh..............

Tanti Auguri Ben and soon to be wife!! I am pretty new here and am interested to read of your planned honeymoon. The advice given has been excellent, and I am late with my input but..... Hubster and I were in Milan early January and had decided beforehand to get a Hotel when we arrived via train from St Moritz.( staying with family, I cant afford THAT place!) It paid off!! So, unless there are some big fashion type shows etc going on, I can assure you that April is still out of season in Milan, nasty grey place that it is. ( I only ever visited to collect friends/relations from airport!!) We ended up staying at the Gallia, directly opposite the main Railway Station. Cost E300.00 ( normally E450.00.) and we were upgraded to the Honeymoon Suite also. Great bargain and a beautiful, historic Hotel to boot. My point is, to any future visitors, out of season travellers can get some real good deals if you are willing to NOT book before you leave. Obviously you find out if there is a huge event happening in the city you are visiting. Also, cheaper Hotels ( and they abound) will do the same type of discounts if you just turn up, and you are good at bargaining! Not, however, recommended after a long International flight!! I agree also about using ATM's, and am so delighted that the $NZ is on a par with the Euro.

Wonderful things Pocket Coffee chockies, I too always bring a few packets home with me. They also have a kinda ' crunch', unusual but soooooo nice. I see you live at Lecco Deidre. I was in the Valtellina for many years, and hope everyone is coping better with the roundabout and galleria than they were last time I visited!!

Chuck it. Have a burying ceremony, light candles, sing a well known dirge, ( or better still, compose your own) and then have the replacement knife inflict severe pain on the perpetrator of tip loss, as a lesson to both. You could always bury the body parts with dead knife too of course, and arrange for weekly deliveries of flowers to the burial site. On second thoughts, a quick wrist action into your trash can with damaged goods will see it over in a flash. And....think of all the good fun y'all have searching for the next Mr/Ms Right!! ( or left, whatever hand ya are!) Bloody ceramic tiles. Carpet ya kitchen I say.