Tag: Gerald Bryan

Cooking in the late 60's and 70's was much less exotic than today.

I suppose it is a little previous to say that spring has come home but she has certainly got her foot in the door.

As we all know there are fish and chips and fish and chips. But fish is such a delicious, versatile and healthy food that it deserves so much more respect and care when it is prepared or cooked.

If ever there was a day for comfort food where we live on Wellington's south coast, it was last Thursday.

Our cat Parker is a greedy little fellow, always with his paw out for something to eat. The thing that surprises us is that he never gets bored, as we would if we ate the same thing day after day.

Much as I enjoy browsing round food stores there are times when I don't feel like going out to shop. On those days I have a look to see what's in the pantry, fridge or freezer and have fun putting together a serendipitous meal

Nowadays people have a better idea of what Italian food should be, although sadly, to many it's still just pasta and pizza but with good Italian cooking, all roads lead to home.

With the smell of wood smoke on the night air and the first misty chill of oncoming winter, my appetite turns to the warming, comforting and hearty dishes that keep the cold months at bay.

Whether yours is by the beach or in the backyard, state of the art or run of the mill, fuelled by gas, charcoal or driftwood there is something wonderful about cooking on a barbecue.

"An apple is an excellent thing…until you have tried a peach." - George du Maurier 1834-1896