When I started Bibliocook in New Zealand almost a year ago, there weren’t that many NZ food blogs. Barbara at Auckland’s Winos and Foodies was in contact early on and I’ve since enjoyed reading her posts about Real Mexican Hot Chocolate, pumpkins, wine and books – I have to especially credit her with introducing me to remarkable Australian chef GayBilson. On one of my regular wanders over to Winos and Foodies I suddenly realised that there was a list of new food blogs on her side nav. After spending a couple of hours wandering around their sites, I now introduce you to several of the (blogging) foodies in NZ…
Macaroon obsessive Céline, a self-described French Gastronaut in New Zealand, blogs at An Angel at My Table. I was particularly interested in her post about a competition for talented home cooks in Christchurch – makes me long to be back there and planning my own menu.
Besides discovering her link on Barbara’s page, I happened on Christine Davis at Neato a couple of times when looking for some information on cheesemaking in NZ. Just watch her Stilton get bluer and bluer!
New Zealand truffles were something that I heard a lot of while at SavourNewZealand. On The Farm is the weblog of Canterbury truffle grower and writer Gareth Renowden.
Fellow curly-haired food blogger suburban hippy currently has a delicious-sounding recipe for Aussie classic Lamingtons.
And some wine sites…
Screwcaps! – An ongoing rant about the New Zealand wine industry
The Wine Wanker – wine, food and the life of a twenty-something Wellingtonian
Food writer, broadcaster and author Caroline Hennessy has been focused on food and writing since editing Ireland’s first food website for RTÉ in 2000. Chair of the Irish Food Writers’ Guild, she established the award-winning Bibliocook: All About Food in 2005, is the author of two books about beer and food and has a column in the Irish Examiner in which she writes about small food producers and the ways in which they develop and maintain a sustainable local food system.
I only hope I haven’t added to the Lamington debate by calling them Australian! I always understood them to have originated from Australia, probably from some ancient cookbook at home. Judging by the comments on your site, it can be a contentious issue!
Just dropped by to say hi and what a nice surprise to see my site featured. Thankyou. The March issue of Taste magazine due out next week, has an article on food blogging . I was interviewed last October so I’ll be interested to see who else is featured.
That’s interesting! I’d love to see the piece when it comes out but Taste just isn’t available over here. Still, I can always console myself with my lovely Cuisine…
Thanks heaps from me also CarolineYou’ll be please to hear I’m the proud owner of a little jar of “Pure Wasabi” ;-)Thanks also for the heads up on the Taste mag Babara, I shall look out for it.CheersBron
Let me know how you get on with that little – but very powerful! – jar of Pure Wasabi, Bron. I must see if I can track down any half decent stuff over here in Ireland and try your macaroons…
Hi CarolineThanks for the link and your lovely comments!
I only hope I haven’t added to the Lamington debate by calling them Australian! I always understood them to have originated from Australia, probably from some ancient cookbook at home. Judging by the comments on your site, it can be a contentious issue!
Just dropped by to say hi and what a nice surprise to see my site featured. Thankyou. The March issue of Taste magazine due out next week, has an article on food blogging . I was interviewed last October so I’ll be interested to see who else is featured.
That’s interesting! I’d love to see the piece when it comes out but Taste just isn’t available over here. Still, I can always console myself with my lovely Cuisine…
Thanks heaps from me also CarolineYou’ll be please to hear I’m the proud owner of a little jar of “Pure Wasabi” ;-)Thanks also for the heads up on the Taste mag Babara, I shall look out for it.CheersBron
Let me know how you get on with that little – but very powerful! – jar of Pure Wasabi, Bron. I must see if I can track down any half decent stuff over here in Ireland and try your macaroons…