I love duck. I’ve really tried to re-assess this for the duck lovers who prefer the waddling, living versions, but I’m sorry, I just can’t do it.  I’m duck addicted. Duck is a dish I’ve always left up to the professionals to make, until recently. I cannot hold out for just eating out anymore and have just started to cook it. This is actually my second attempt at cooking a crispy skinned fillet (first was this...

My first batch of relish was officially made back in August 2007 and was a ’saucy’ red capsicum one which is now referred to as ‘the saucy original’ relish this. relish! Making the relish back then was a very manual, time consuming process which I’ve continued to develop over the past two years. Wow, it seems like those first few weeks were only a few months ago…not a few years. I wonder if I knew what...

When people hear of my strange relish making profession, first they look at me sideways to make sure I’m not joking, then proceed to ask “so how’d you come about making this then aye?”. I remember the first few people I told cracked up laughing and well, so did I. It is quite a conversation starter… and it really surprises me how genuinely interested people are in how I started ‘relish this’ and...

Awww yum, this is one of my absolute favourites – the good ole kiwi bacon n egg pie is perfect hot for lunch or an easy sunday dinner, cold on a picnic or as leftovers the nextday! I love making and eating this, the ingredients can be slightly personalised to what you like or whats in your fridge too… Also, adding relish into this pie makes it taste extra good, or simply add after once  pie is cooked Full step by step pics...

To try something new and create your own little masterpiece in the kitchen, try this bright beetroot pesto made with a couple of tablespoons of our popular beetroot apple n orange relish. Its really quick, yum n easy to make, impressive to serve and is perfect with anything! ingredients. 2 T olive oil 3-4 T beetroot apple n orange relish 2-3 T pinenuts / cashews (toasted) 50g grated parmesan a little bit of salt T = tablespoon how...

Wahoo this is my first official blog entry! Thought it would be most appropriate to start things off at the beginning, which for me, really started back on the sandy beaches back home in NZ. As a kid I used to make chocolate sand-cakes by adding and mixing crushed up sea shells (eggs), wet sand (chocolate) and dry sand (flour & sugar), pat it all together as a big cake on the beach, then sprinkle with white choc sand flavoured...