Ray Mcvinnie News Today

Once you get the hang of making your own fermented cabbage, you'll never go back

Blessed with more courgettes than you know what to do with? You're not alone. Gardens all over Aotearoa are groaning under the weight of roroa iti growing out of control. Here are ten ways to make the most of the humble courgette.

Some of the country's top chefs and food writers have contributed to RNZ's culinary heritage, which is now the inspiration for a new cookbook.

A culinary feast of some of the best recipes shared on RNZ's programmes will be published into a cookbook later this year.

Summer recipes: Kid-friendly cooking ideas 7 Jan, 2021 04:00 PM 5 minutes to read Use your favourite pork sausage to create a fun, portable snack these school holidays. Photo / Tam West NZ Herald Its the school holidays and keeping the kids fed and happy can be a challenge. But these recipes make it fun and easy – and the kids might even want to help. No-frills sausage rolls Simple and satisfying, these sausage rolls are fun to make with the kids, and even more fun to eat. Makes about 24 300g...

Alison Holsts children Kirsten and Simon talk about life after their mothers dementia diagnosis 18 Dec, 2020 07:00 PM 18 minutes to read Dame Alison Holst: Author, columnist, television and radio host, cook, seed saver - and much-loved Mum. Photo/NZPA Wayne Drought Dame Alison Holst: Author, columnist, television and radio host, cook, seed saver - and much-loved Mum. Photo/NZPA Wayne Drought She was famous for her marvellous muffins and lazy lasagne. But in 2015 Dame Alison Holsts family reveal...

Argentinean dinner for six Ray McVinnie discovers the old-fashioned charm and European-city style of Argentina’s capital. I recently spent what could be described as a very enjoyable long weekend, Friday to Tuesday, in Buenos Aires. My first time, I was there to get the feel of the place and naturally, eat the food and see the sights. Buenos Aires is big with wide boulevards, leafy parks and a varietyof architecture. Each building is signed by the architects with a plaque naming them. There i...

This Cassata will keep for three to four weeks in the freezer. The Cassata originates from Sicily and is traditionally made with sponge cake – this is the ice cream version. It will keep for three to four weeks in the freezer, so you can prepare it in advance and slice off servings as required. You can also mix up the filling ingredients, using whatever you prefer – try almonds, dried apricots, white chocolate, or even fresh berries in the cream filling instead of the pistachios, chocola...

Iconic Auckland Eats: Citys top 100 dishes revealed 11 Dec, 2020 04:00 PM 7 minutes to read Auckland foodie Kerrie McGirr will have 365 days to check out 100 restaurants across the city serving iconic eats. Photo / Alex Burton Auckland foodie Kerrie McGirr will have 365 days to check out 100 restaurants across the city serving iconic eats. Photo / Alex Burton Lincoln Tan is the New Zealand Herald’s diversity, ethnic affairs and immigration senior reporter.lincoln.tan@nzherald.co.nz@LincolnTan...