About This Blog

Once upon a time, a long time ago, a farm girl from Southland, New Zealand got on a plane and flew to the other end of the country - Auckland - to attend the London School of Cordon Bleu Cookery*.  Three months later she could fillet fish, create hot and cold souffles and follow any recipe thrown at her.  Unfortunately, if you asked her to taste the sauce for the pasta and tell you what it needed to taste great, she had no idea whatsoever.

Over the next few years, and with some gentle guidance from her mother and a very special aunt (both spectacular creators of food that tastes great), she learnt a whole lot more about tasting food.  For the following 20 years, university study, work, travel, love and children all came along, and cooking was just one more thing to fit into the day.  Until a friend suggested a dinner party club - an excuse to try new dishes, recreate old dishes, experiment, and match wines with the resulting food.

So now I find myself increasingly wanting to cook, to try something new, to read recipes and create my own recipes.  My facebook posts are about what I'm cooking and eating - and I love to share my recipes.  I've even started work on a recipe book (which might only be for me, but it's an interesting project).

This blog is an opportunity for me to start sharing what I'm cooking on a more regular basis - and to see if my approach to creating food that tastes great can inspire you to try something new.

* This was a brief experiment at having a colonial outpost by the London School of Cordon Bleu Cookery - it packed its bags and returned home to London soon after. 

Health warning
I create recipes from scratch, and I usually cook to taste, so my recipes will not be exact - but I'll try to tell you which bits to measure exactly.  Along the way, I'll also provide options where you can adjust the ingredients to get the food to taste great the way you like it.

How often will you hear from me?
I'm aiming to blog about once a week - reporting on my weekend cooking frenzy, or talking about something else food-related if I've been avoiding the kitchen.  We'll see how this goes.

Links to products I use
If I use something, and I think it's great, I'll say so and put a link in.  I don't get paid to do this and I don't intend to be paid for it - I'm just sharing what works for me.