Gyoza with chopsticks

An Excellent Pork Gyoza

One thing that surprised me most upon moving to Düsseldorf was there being no less than six supermarkets in a walkable radius from my doorstep. (So, this is high-density city living!) And this is Germany. I gawked uncomfortably at their shelves lined with jars of tall sausages, floating palely in Wurstwasser. The humans here eat must eat so much …

Read more


Restarting a starter

“The recent re-hydration of our sourdough starter shall be an appropriate metaphor for this blog’s return!” I announced to myself this morning. We have travelled wordlessly through a great deal of time and space (swapping seasons then back again) and many lovely and curious things have happened in the interim, such as the surprise of our …

Read more

Jar of Bärlauch Pesto

Bärlauch (Wild Garlic) Pesto

Wild garlic/Ramsons/Bear’s garlic (Allium ursinum) crowds café menu placards here in springtime. It’s in right now, you see, very in (and just in the last five years or so, I’m told) *wide eyes blinking* – but it seems to be a little known and seldom (if ever) existing plant back in New Zealand. And it is Not to be …

Read more


Sandwich, deconstructed

All I’d wanted was a dirty Grilled Cheese Sandwich. With salami, and cucumber, And a slick of bad mayonnaise. On buttered rye bread. Extremely UN-extraordinary, but I’m a FOOD BLOGGER now, which means EVERY SINGLE culinary event shall be henceforth considered (well, an Event, as well as) an Opportunity for learning how all of these buttons work, …

Read more

kimchi ta da

Kimchijeon (kimchi wants a pancake)

We went through rather a short-lived pickling phase, in which mounds of napa cabbage (Chinakohl/won bok/chinese cabbage) were transformed variously into batches of fermented kimchi – for science, pancakes, and grilled cheese sandwiches (Sliced apple, Gouda and Kimchi – revelatory!). The phase met an abrupt end however when the weather warmed. We’d been storing the giant kimchi jars outside, you see. …

Read more


Baked feta, beautifully

A similar dish, made with considerably less love, was popular at a bistro Tim worked in. They served two versions: Onions and Tomatoes, Olives and Pickled Peppers. Yet, and don’t you agree, it makes such a lot of sense to put All of these things together for a full spectrum of colour and sociable minglings – The onions mellow, tomatoes collapse, the …

Read more