A flavour packed Spaghetti Bolognese
The Secret to Better tasting Mince Let’s talk about mince. It’s affordable, versatile, and a staple in most Kiwi kitchens—but far too often, we treat it like a second-rate ingredient. If your go-to method is browning some mince, chucking in a jar of sauce, and calling...
Dehydrated zucchini
A ‘how to’ for dehydrating zucchini slices for easy cooking later If your veggie garden has delivered a bumper crop of zucchini (or also known as courgettes), then dehydrating them is one of the easiest and most space-saving ways to preserve the surplus....
Homemade spring onion powder – A Simple Way to Preserve Flavour
A simple way to preserve your glut of spring onions into a flavoursome powder If you’ve ever grown a glut of spring onions or spotted a bunch on special at the market, here’s a clever way to make them last: homemade spring onion powder. It’s an easy DIY project...
Kate’s Double Chocolate Muffins
Light, airy, moist and filled with chocolate. There’s something special about a recipe that comes straight from a rural kitchen – especially one that’s nestled deep in the heart of Aotearoa’s high country. Kate, who farms at the breathtaking Matukituki Station, shared...
HI – I’M PHILIPPA
I am the station cook at Otematata Station in the Waitaki Valley of the South Island, New Zealand. Most days I provide smokos (morning and afternoon tea) and lunches to our staff of shepherds. Some days if they are out on our remote high country blocks I will also prepare a lunch that can be eaten with a cuppa in one hand and their lunch in the other. Read More.