Salted caramel

Tip Top ran a stunt in Auckland recently to promote its new chocolate and salted caramel Trumpet. A company delivery truck “broke down” by the park in New Zealand’s media heartland and Instagram epicentre of Grey Lynn, with the hope of generating some social media excitement about its new flavour. Our biggest ice cream maker needed…

Black pepper

A friend of mine came back from Cambodia with a gift of peppercorns – some of the world’s best, the product of a traditional industry in Kambot that has re-emerged in the last 30 years as peace has been restored to the nation. Since 2008 Kambot peppercorns have had protected geographical status, like champagne. I…

Lobster Thermidor

We recently cooked the richly extravagant Lobster Thermidor for a French dinner (and ate peasantly meals for the rest of the week). Our grocery budget liquefied into succulent mouthfuls of lobster, butter, cream and cognac. After all, the cuisine of France wears many hats, and two of them are decadence and a kind of nourishing,…

Baguette

With a fresh baguette and a wedge of cheese you can feel like a king for a couple of euros in any town in France. Remarkably consistent across the country (the recipe is standardised), la baguette is the most democratic of foods – as fitting alongside haute cuisine as it is under a smear of jam….

French Couscous

Couscous has made heady progress from foreign newcomer to pantry staple in the last 20 years. It has plumped into action as an essential salad at barbecues or as a near-instant mid-week meal. It’s the ideal starchy receptacle for our unstoppable appetite for Mediterranean flavours. Couscous has been even busier in France. The north African…