Page 8 - Simon Gault News Today : Breaking News, Live Updates & Top Stories | Vimarsana

Wednesday, 20 January 2021, 12:34 pm Gut cancers are the most common form of cancer in New Zealand. The latest figures released by the Ministry of Health[1] show that 5423 Kiwis were diagnosed with a cancer of the digestive system (gut cancer) in 2018. 1 in 5 of all cancer diagnoses in New Zealand is a gut cancer. Sadly, survival rates for this group of cancers are low, often devastatingly so. Just 50% of Kiwis diagnosed with a gut cancer will survive beyond 5 years. Gut cancers include oesophageal, stomach, liver, gallbladder & bile ducts, pancreas, bowel, and anal cancers. This March, the G...

Carrie Dobbs Photography Master cheese-makers Gabirelle Kervella and Alan Cockman, of Kervella Cheese in Golden Bay, are determined to keep the traditional art of cheese-making alive. When Alan Cockman learnt cheese-making 40 years ago, he wasn’t allowed to touch anything in the factory. His only job for one year was to observe and taste the fresh milk every day. At first, all he could taste was milk. But gradually, Cockman began to notice the subtle differences in the flavour and composition throughout the changing seasons; the aromas of different bacteria; all alive and present. Back ...

“What determines whether what comes off the grill is good is how focused you are on the cooking.” Gault’s number one tip is not to get distracted. Food can go from charred to burnt in a heartbeat, and left unsupervised, meat can do nasty things like drip fat all over the place. RICKY WILSON Speaking of which: Don’t prick your sausages. Gault used to advocate precooking sausages before barbecuing, but now puts them straight on the grill. “I believe I get a better result putting them straight onto the barbecue but staying focused and turning them so they don't look like an escape...