sharing recipes from one generation to the next
Back into the cooking vibe again after a month long holiday in New Zealand, in my kitchen I have souvenirs, memorabilia of my time revelling in fresh organic food, good cooking (by others), fine wines and great coffee amongst some of the friendliest and most easy going people on this planet.
Tea towels are my go to kitchen souvenir when I travel. They are light weight and take minimal space in already bulging luggage. Gone are the days of ugly tea towel graphics and gaudy colours printed on poor quality fabrics, now it’s possible to choose top quality cloths with attractive designs in subdued tones. Using my souvenir tea towels will remind me to stop and reflect on my wonderful visit to NZ.
Photo props are never far from a bloggers mind. For ages I’ve been thinking about a toast stand and the many uses it would have as a background prop. I found this little cutie in a secondhand shop in Greytown. It’s a tad skewiff, but that just adds to it’s charm.
Pau shell is quintessentially Kiwi, as is the timber of the kauri tree. We were cursing our luck at encountering an humungous cruise ship and all the passengers that issued forth from it while we were in the Bay of Islands. It turned out to be a blessing in disguise. The local enterprising craftspeople ran a market on such days and that’s where I found this magnificent serving board, a slab of ancient swamp kauri inlaid with resin coated pau. I got a bit edgy about losing my board after declaring it to quarantine upon our return but thankfully they didn’t bat an eyelid.
Rachel from Rachel’s Kitchen NZ recommended we visit Black Barn Winery. Not only is it a great winery but a foodie hub as well. An avenue of fruiting fig trees leads to the tasting room. We discovered a well stocked kitchen shop at the opposite end as we turned to leave. I couldn’t resist buying a copy of “Hawkes Bay On A Platter.” Compiled to raise funds for two local private schools this classy publication encompasses all that is good about what we encountered in the region, fresh, local, organic and seasonal. Standby for wintery venison, port and rosemary pies….
And on my kitchen bench is a list of the dishes and ingredients I feel inspired to cook from a month of foodie exploration and eating out three meals a day.
The ever generous Celia hosts the monthly IMK series at Fig Jam and Lime Cordial. Happy belated birthday Celia, you sweet young thing!