Recent Recipes
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A traditional New Zealand Christmas plum pudding from Rom’s family notebook — made weeks in advance, soaked generously with brandy, and finished with a properly reckless table-side flambé. Served hot with Edmonds custard, it’s as much ritual as dessert.
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Rom’s Christmas Cake
A dense, dark Christmas cake handed down from my mother Rom — deeply moist, quietly rich, and made to last. Perfect with custard on Christmas Day, or enjoyed later with a cup of tea, a glass of sherry, or a…
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Venison and Lentil Ragout
A slow-cooked ragout of venison sausages, lentils and kumara, gently sharpened with lemon and rosemary. The kind of winter bowl that looks after itself all afternoon and rewards you with something deep, generous, and quietly comforting.
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New England Fish Chowder
A simple, hearty New England fish chowder—bacon, potatoes, milk and lemon—made from “whatever fish is cheapest” and good stock. It’s the kind of soup that eats like a meal, and tastes like the kitchens we lived in.
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Mushroom and Miso Soup
A quiet, savoury soup built on mushrooms and light miso. Simple to make, gently warming, and deeply comforting — this is the kind of everyday dish that rewards patience rather than fuss.
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Baltimore Seafood Seasoning
A fragrant, savoury spice blend inspired by the seafood kitchens of Baltimore. Traditionally used on crabs, shrimp, and lobster, this seasoning is equally at home on roast potatoes, chips, popcorn, eggs, and grilled meats. Make a small jar and keep…
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Rosemary’s Chicken Stock
Chicken stock is built on two simple ideas: slow simmering and contact. Using lots of small pieces—like chicken wings—gives the water more surface area to work with, while a gentle simmer allows collagen to melt into the stock. The result…
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Mushroom stock
Mushroom stock is my favourite quiet kitchen habit: mushroom stems and a few pieces of kombu gently simmered for twenty minutes, then bottled and kept in the fridge. It’s not a bold broth—just an easy way to add a splash…
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Vegetable Tian with Caramelised Onions
A warmly spiced vegetable tian layered with caramelised onion, roasted eggplant, zucchini and tomato. Served hot, it’s a deeply savoury dish that lets simple vegetables shine.
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Chicken, Chorizo & Prawn Jambalaya
A hearty one-pot jambalaya packed with smoky chorizo, tender chicken and juicy prawns, delivering big comforting flavour with minimal effort.