Recent content by Guiedo

Thanks Thanks for the site Andy and thanks to Luvs Food for the info. I thought they would be similar to our own fresh water crayfish(lobster) though the fact they are quite spicy is appealing.....loves spicy food. With our little fresh water ones the way to cook em is to very quickly pan sear...

Excuse my ignorance but "What is Crawfish" I am from another country and have no idea what the &^%$ you are on about. Would someone be kind enough to explain as a have an idea that they are like fresh water shrimp or prawns??? Much obliged :cool: :mrgreen:

sorry it's been so long I do appoligise that it has taken soo long to do an update as to New Zealand foods. I have begun my journey into tourism and eventually setting up a business to visiting some of the people and places on here. The food culture here is very much alive and well especially...

I am I am also of the purist school of cooking scallops. Hot pan seared for a minute maybe 2 depending on size, remove and deglaze with a touch of fresh lemon juice, a nice wee drop of Chardonnay or Reisling and serve on some fresh pasta, and maybe a piece of finely shredded lemongrass and or...

peach I have had fantastic results with Peach tree chips, especially when hot smoking salmon. It seems to give a delicate sweet flavour, without the heavyness of hickory. In the past I have also used Apple to smoke pork and find the result very pleasing.

Another wierd and wonderful..... In Papua New Guinea as a kid I had the misfrtune to try octopus and banana fritters done in coconut crumb. I couldn't eat enough of them until I found out what they were. Then thought I was eating them before and they are quite tasty so just carried on.

Brillant That is how my Mum did roasts for years. It was a Sunday dinner thing and took all day in the old electris fry pan. Meat first then the vegies with a little dripping for flavour, then gravy from the residue. Fantastic way to cook.:tongue:

That was not ment to be a dig I meant nothing by my comment about knife skills other than to say the quality of training in New Zealand can sometimes leave alot to be desired, especially tose coming out of technical colleges. There seems to be a large emphasis placed on being creative with...

Bizare Probally the wierdest thhing I have eaten is "Mountain Oysters", which are young rams testicles, fried in butter with onions. I was all of about 5 at the time. They tasted good and I had no idea what they were so carried on eating. Have also eaten Huhu grubs, which are a wood eating...

Try this If you want some lamb rump ideas see if these are to your liking. Seared Rump, to your cooking degree, on a salad of rocket, watercress, roasted cherry tomatoes, spiked with chilli or not, and shaved parmessan. Again seared rump with a wild berry coulis, I use blueberries blackberries...

Yum I absolutely adore this dish. It was my gastronomic pleasure to eat the tuna version in Tonga a couple of years ago. The fish was so fresh that it had been caught that afternoon by the chef himself and served that night. It was so very good I had to go in for seconds and then had the same...

Hi Lamb is big here so here are a couple ofthings thatI have done with it in restaurants around the country. Lamb Rump with sechezwan pepper crust w blueberry coulis Again lamb rump stuffed w raspberry and spiked w chilli(usually smoked) Have in the past used smoked lamb on antipasto plates...

Anything I will eat anything that you can kill from duck rabbit venison etc. My all time favourite though is spit roast wild pork. I know traditional and boring but so very tasty. Crocodile would have to come a close 2nd venison 3 and rabbit especially off a barbeque is always a great little...

sounds tasty Hmmmmmm Sounds damm fine..... I adore Mexican or any form of spicey food. My partner doesn't though and has no appreciation for the "after glow" IF YOU KNOW WHAT i MEAN BOYS AND GIRLS

To The Z If you want some pie recipes then go into google and type in "meat pie recipes". The results are quite spectacular.