Greetings from NZ

[ecclescake]

Hello all,

 

I'd like to introduce myself to the forum.

 

I'm a home cook interested in refining my skills, learning more about food and sharing things I've learned with others.

 

At the moment I'm experimenting with low sugar and savoury baking.

[Chimayo Joe]

Hi,

Welcome to eGullet!

[Okanagancook]

Where are you in NZ?

[ecclescake]

I'm in Wellington.

[Thanks for the Crepes]

Hi ecclescake,

 

Welcome to eG.

 

I'm interested in low sugar and savoury  (savory) baking too, so would enjoy hearing about the experimentation you're doing.

 

I'm also up for food culture and traditions, markets, ingredients, restaurants and anything else you care to share with us.

[Darienne]

Hello and welcome ecclescake.  I'm in East Central Ontario, Canada, and I've never had an Ecclescake.  Alas.

I'd love to go to NZ.  Friends who have gone there wax so eloquently about the landscape and the people. 

[ecclescake]

Thanks for the welcome.

 

I had a success the other day making a low sugar German oil cake and plan to post about it on the daily sweets thread.

 

Ecclescakes are rather uncommon in Wellington too, but they're failry easy to make.

[Smithy]

Welcome, ecclescake. We look forward to hearing more from you. If you have any questions about where to find things on the forums, don't hesitate to ask a host (I am one, but not the only one). Tell us a little more about yourself. Are you starting to look forward to spring, or is it already springing for you? I don't know enough about Wellington's climate to know whether it has an easy winter and early spring, or long winter that gives way reluctantly and late as it does in the northern U.S. Are there any spring crops that you're eagerly anticipating for your savoury baking?