Smoky scamorza, sweet paprika, earthy cauliflower, bound together with eggs and cream fraiche, this simple dish is a salve to a hot day at work. Sitting quietly now with a glass of sav, and a satisfying plate, this is a … Continue reading Smoky, cheesey cauliflower frittata
It’s funny to write about vegan cheese scones a month out from the Great Eketahuna Cheese Festival (Sunday 26 – Monday 27 May 2019). It’s a post that’s been gently lapping around me for a couple of months sparked by … Continue reading Vegan cheese scones
Silky sweet flesh poised between the sharp tartness of skin and seed, New Zealand table grapes grace us for a short time. A fleeting moment, their brief local season reminds me of hot childhood days in the Hamilton, plump ripe … Continue reading Roasted grapes and ricotta
A hot cheese scone, lashings of butter and a fresh pot of coffee. Nothing beats it. So it was with great delight that my mate Kate made griddle scones at the bach last week, substituting the oven for our trusty … Continue reading Cheese Griddle scones on the barbeque
Silky smooth, light yet rich, hot mustard tempering sweet caraway. Liptauer cheese spread – where have you been all my life? For Nigella you’re a deli-counter treat from childhood, for others find you in Austrian, Hungarian or even Slovakian taverns. … Continue reading Liptauer – where have you been all my life?
The call came in via Facebook – a cheesey emergency. What to do with a kilo of Fromage Blanc? My friend Helen was in Guinea when she reached out, telling me that whilst she could get French cheese and wine, … Continue reading Help! What to do with Fromage Blanc?
Sweet, smokey nectarines play perfect counterpoint to salty goats milk feta. Tumbled on a bed of basil, mint and greens, cloaked in a dressing sweet and sharp, this is a perfect summer salad. It’s not the first time I’ve been … Continue reading Grilled nectarine and herbed goat’s cheese salad
Empties and leftovers, a happy belly and a satisfied heart. These are the joyous remains of last night’s cheese and beer tasting. I love everything about cheese and booze tastings, be they beer, wine or whiskey. From the excitement of … Continue reading Fromage fort and left over cheese
“It’s a Southern thing,” he said, “from Tenesesse, and my friend Greg”. ‘Cos I was startled, my cheesey friends, when my brother suggested a dessert of peaches with blue cheese and yoghurt. But what a marvel! The sweetness of the … Continue reading Barbequed peaches and blue cheese
I know I’ve said in the past that cheese should be eaten with bread, but sometimes a girl needs crackers. Like when she’s snaffled the last of her Mum’s Christmas cheese ball, the sun is shining and she’s sipping a … Continue reading Gluten-free crackers for cheese