Allegedly there are people who don’t consider soup a meal, but we are not those people. We love soup. And here’s a particularly hearty, meal-in-a-bowl soup, chockers with veggies, salmon and big, boofy flavour. We’ve used smoked and fresh salmon for the fish part, but you could use fresh, white fish fillets (tarakihi, snapper, ling, for example) if you’d prefer…

We ask All The Questions around here. Such as, ‘what’s better than crumbed chicken?’ Parmesan-crumbed chicken, duh! And, ‘what's’ better than parmesan-crumbed chicken?’ DOUBLE parmesan-crumbed chicken, of course. That’s right…

1982 called and wants its chicken back… Chicken Marbella, to be exact. If you kids ever wondered how your forebears dinner-partied hard, look no further than this tasty relic from the beloved classic, The Silver Palate Cookbook…

Braising is one of the cornerstone techniques of cooking and once you understand how it works, you can go forth and apply the same, basic method to any suited ingredient, or cut of meat, with confidence. Braising is a wet method of cooking, and meat-wise…

Can we talk about chicken skin? (That’s a rhetorical question; we’re bloody talking about chicken skin). Peruse supermarket fridges where assorted poultry parts lurk, witness the pallid, pink, skin-free horror and you’ll be asking the same question as we regularly do... where the heck does it all go?…