Recent content by smiley

in new zealand we use a wood called manuka ( a moari name) which is most commonly used i am not sure if it has any other names. apple tree woods and apricot trees also give a good flavour.

kitchenelf is right you know it is addictive!!!!! I no longer make thie sour dough and miss it most amazingly!!!

welcome i have a canaian sister in law over here in new zealand and i love sitting chatting to her about alot of different foods that we do and dont have and the differences in foods and cooking methods so again welcome and look forward to bouncing ideas

in the resteraunt i used to work in we started our starter by mixing flour and water to a sloppy dough leave covered with cheese cloth for a week then feed daily with flour and water if it gets a funny coloured mould on it dont worry just mix it in and it will give it better flavour. if it is...

hay dude welcome from another newby i have been welcomed well as well and am loving being able to talk to other cooks and chefs from all over the world welcme

a roasting dish, a cooling rack, some woodchips or shavings and some tinfoil works very well also. just sit it ontop of your heated bbq for aporx 15-20 mins depending on the size of your fillet.

freaky potato wow as i have been saying i have been involved with a wild foods comp and I have found this reeeaaallly freaky spud:rofl: It is called a "Purple Urenika" and when you mash it it looks like play dough :lol: but tastes like a creamy peppery potato have any of you foreiners heard of...

Yes lord of the rings & all that jazz but also alot of very fresh produce & with an Australian father who is a vivid hunter & fisherman great tasting wild food. I am entering a compition that we have here called " The Monieths Wild food Chalenge" which is designd to keep us chefs having fun over...

what & where is Dunedin Dunedin is the smallest of the cities in NewZealand. Also one of the most southern. It is a beautiful place to live & grow up :tongue:

:chef:hay am new to this. i have been working as a chef for around four years now & am looking to find moi moi & wild pork for a recipe i have spinning around my brain if anyone can help i am in dunedin