We’ve got a soft spot for smoked salmon; it’s our idea of a big treat and the best we know is Aoraki Salmon. Starting with pristine fish, they use natural flavours and traditional processes to create cold and hot smoked salmon that’s just sublime. We’re proudly partnering with Aoraki, so keep your eyes peeled for more recipes, articles and interviews featuring our fave indulgence.
It had to happen sooner or later; cabbage has officially entered the zeitgeist. Remember when cauliflower was suddenly a thing? Then Brussel’s sprouts? No? Well they were and now it’s cabbage’s turn to have a little moment. Cabbage is suddenly all the rage and appearing in totally new guises; roasted, grilled, marinated, you name it. Some chefs are even claiming it’s ‘the new steak’. (No it bloody isn’t. We wonder what kind of steak these chefs have been eating). But we do agree it’s a pretty remarkable veg…
Loads of cuisines have their take on a fish cake; in Thailand they're called tod mun pla and are infused with red curry paste; in Malaysia they’re called otak otak and involve grinding fish to a paste with coconut milk and spices, wrapping in banana leaves, then grilling. Delish. Turks make balik köfte with minced fish, onions, herbs, and spices, typically these are shaped into small patties and fried. Indian ‘fish cutlets’ are made with mashed fish, potatoes, spices and herbs and coated in breadcrumbs before frying. Norwegian fiskibollur are balls of finely minced fish, onion, flour and egg, simmered in a white sauce...
